Thanksgiving Turkey, Gravy, and Stuffing Recipes
Herb Roasted Turkey2 sticks Butter, unsalted, softened
3-4 T Parsley, chopped
1 T Sage, chopped
1 T Thyme, chopped
1 T Zest, Lemon
2 T Garlic, minced
A/N Salt and Fresh Ground Pepper
2 cups Chicken Stock
- Preheat oven to 450 degrees
- Pat dry Turkey then starting at the neck end, place hand between skin and meat and loosen skin.
- Combine butter, herbs, zest, garlic, salt, and pepper in mixing bowl
- Rub butter all over the breasts and legs under the skin then repeat over the top of the skin.
- Place turkey on rack in roasting pan
- Pour stock into bottom of pan and place turkey in the oven for 30 minutes
- Lower the oven temperature to 325 and cook for approximately another 2 ½ hours or until internal temperature reaches 165 degrees, basting occasionally.
- Transfer turkey to cutting board and tent with foil. Let rest for 30 minutes prior to carving
- Pour fat from roasting pan and place roasting pan over high heat. Add chicken stock to roasting pan and scrape any browned bits from bottom of pan and reserve for gravy.
Yield: Approximately 2 quarts1 stick Butter
3 cups Onion, diced
1 .5 cups Carrots, diced
1.5 cups Celery, diced
2 T Garlic, Minced
2/3 c Flour
3 qts Chicken Stock
A/N Pan Drippings
¼ bunch Thyme Sprigs, fresh
1 T Black Peppercorns
2 each Bay Leaves
Salt and Pepper
- Prior to making gravy and cooking turkey, remove neck bone from turkey and roast separately. If you are making your own chicken stock, add roasted turkey neck to provide more flavor. You can also add when making the gravy.
- In a large sauce pot, melt butter and sauté onion, carrots, and celery over medium heat until tender.
- Add garlic and cook until fragrant
- Add flour and cook with vegetables for 1 minute, stirring to prevent burning
- Slowly whisk in stock and then add thyme sprigs , bay leaves, and peppercorns.
- Bring to a simmer and reduce gravy until thick. (Add pan drippings from turkey)
- Strain gravy through a fine mesh strainer
- Season with salt and pepper and serve immediately.
- It is important to skim the gravy as it reduces
- You can start the gravy with just the stock and add pan drippings while turkey rests
- Make stock ahead of time by adding roasted turkey neck to store bought or homemade chicken stock.
Cornbread Sausage and Apple StuffingYield: 10 servings
1 box Honey Cornbread mix, prepared
2 ½ cups Chicken Stock
2 each Eggs, large
1# Sausage, (Your choice) I like Hot Italian
2 T Butter
1 each Onion, yellow, diced fine
4 each Celery Stalks, diced fine
½ tsp Salt
¼ tsp Black Pepper
1 T Garlic, minced
½ cup Dried Cranberries
2 T Sage, fresh, chopped
1 T Thyme, fresh, chopped
¼ cup Parsley, Italian, chopped
1 each Granny Smith Apple, diced
- Prepare Cornbread per instructions and allow to cool.
- Once cornbread is cool, dice into large pieces and dry out on countertop
- Preheat oven to 350 degrees
- Spread cornbread pieces in a single layer on parchment lined sheet tray and toast for 15 minutes in oven or until slightly golden brown
- To make stuffing lightly spray a 9x13 inch baking dish with non-stick spray
- In a large bowl, whisk together stock and eggs
- On a large skillet on the stove, melt butter over medium heat
- Add onion, celery, salt, and pepper and cook until tender
- Add garlic and cook until fragrant
- Add sausage to pan and brown until completely cooked and crumbled.
- Add the diced apple and cook with sausage
- Add fresh herbs and remove from heat
- Allow to cool for 15 minutes
- Add mixture to bowl with stock and eggs
- Add cornbread and gently stir until everything is evenly moist
- Add mixture to baking dish and bake for 35 to 45 minutes uncovered
- Serve immediately