RECIPES: Plain Jane turkey and gravy ... Buttery mashed potatoes ... Cheesy stuffing
A few recipes for Thanksgiving Day dinner.By: Associated Press,
- Cheesy stuffing
- Plain Jane turkey
- Sweet-and-sour glazed carrots and green beans
- Mashed potatoes
- Caramel apple pie
Plain Jane Turkey and Gravy
6 medium carrots, rough chopped
6 stalks celery, rough chopped
3 large yellow onions, quartered
½ cup (1 stick) unsalted butter, room temperature
1 tablespoon kosher salt
2 teaspoons ground black pepper
12- to 14-pound turkey
¼ cup white wine
2 cups low-sodium chicken or turkey broth
3 tablespoons all-purpose flour
Heat the oven to 350 degrees. Spread the carrots, celery and onions in an even layer over the bottom of a large roasting pan.
In a small bowl, mix together the butter, salt and black pepper. Pat the turkey dry with paper towels. Rub the butter mixture all over the inside and outside of the turkey, making sure to get under the skin, too. To do this, gently lift the skin over each breast with one hand while working the butter under it with the other.
Set the turkey over the vegetables and roast for 2 to 2½ hours, basting the turkey with juices from the pan every 30 minutes. Remove the turkey from the oven when the breast reaches 160 degrees and the thigh reaches 170 degrees. If the turkey darkens too much before reaching those temperatures, cover it with foil and continue roasting.
Transfer the turkey to a serving platter, cover with foil, then set a large, thick towel over it to keep it warm.
Remove and discard the vegetables from the roasting pan. Place the pan on the stovetop over medium heat (you may need to use more than one burner). Bring the juices to a simmer. Add the white wine and scrape up any browned bits in the pan. In a small bowl, whisk together the chicken broth and flour. Pour into the pan, whisking continuously. Simmer for 5 minutes, stirring constantly. Strain the gravy, if desired.
Yield: 12- to 14-pound turkey with gravy.
Approximate nutritional analysis per 6-ounce serving plus gravy: 460 calories, 48 percent of calories from fat, 24 grams fat (9 grams saturated, no trans), 200 milligrams cholesterol, 1 gram carbohydrates, no fiber, no sugar, 56 grams protein, 480 milligrams sodium.
Buttery Mashed Potatoes
4 pounds potatoes, peeled and halved
Kosher salt
6 tablespoons butter
½ cup half-and-half
1 teaspoon Dijon mustard
½ teaspoon garlic powder
Ground white pepper
Place the potatoes in a large saucepan. Add enough cold water to cover by about 1 inch. Add 1 tablespoon of salt. Bring to a boil over medium-high heat and cook for 20 minutes, or until very tender but not falling apart.
Meanwhile, heat the oven to 350 degrees.
When the potatoes are just tender, drain them and spread them in an even layer on a rimmed baking sheet. Bake for 10 minutes. Return the potatoes to the saucepan. Add the butter, half-and-half, mustard and garlic powder. Mash the potatoes until smooth then season with salt and white pepper.
Yield: Serves 10.
Approximate nutritional analysis per serving: 220 calories, 36 percent of calories from fat, 8 grams fat (5 grams saturated, no trans, 25 milligrams cholesterol, 35 grams carbohydrates, 3 grams fiber, 2 grams sugar, 3 grams protein, 220 milligrams sodium.
Sweet and Sour Glazed Carrots and Green Beans
4 ounces bacon
1 pound carrots, peeled and cut into ¼-inch thick rounds
1 pound green beans, trimmed and cut into 2-inch lengths
2 tablespoons brown sugar
1 tablespoon molasses
1 to 2 tablespoons balsamic vinegar
Kosher salt and ground black pepper
In a large deep skillet over medium heat, cook the bacon until crisp. Transfer the bacon to a paper towel-line plate to drain, leaving the drippings in the pan. Once the bacon has cooled, crumble and set aside.
Return the skillet to the heat and add the carrots. Cook for 8 minutes, or until just starting to become tender. Add the green beans, then cook for another 8 to 10 minutes, or until the vegetables are tender. Add the brown sugar, molasses and vinegar. Stir until a thick glaze forms. Cook until bubbling all over and slightly thick and sticky. Season with salt and black pepper. Serve topped with the crumbled bacon.
Yield: Serves 6.
Approximate nutritional analysis per serving: 160 calories, 50 percent of calories from fat, 9 grams fat (3 grams saturated, no trans, 15 milligrams cholesterol, 19 grams carbohydrates, 5 grams fiber, 13 grams sugar, 4 grams protein, 300 milligrams sodium.
Caramel Apple Pie
6 baking apples (such as Fuji or Gala), peeled, cored and sliced
1 tablespoon cider vinegar
14-ounce package caramel candies, unwrapped
½ cup half-and-half
1 teaspoon apple pie spice
Pinch salt
9-inch prepared graham cracker crust
½ cup crumbled shortbread cookies
¼ cup chopped toasted peanuts
¼ cup minichocolate chips
In a large, deep skillet over medium-high heat, toss the apple slices with the vinegar. Cook until the apples are tender, about 10 minutes. Transfer the apples and any juices in the pan to a large bowl. Set aside.
Return the skillet to the heat. Add the caramel candies, half-and-half, apple pie spice and salt. Heat, stirring constantly, until melted and smooth. Pour the caramel mixture over the apples and stir until well-coated. Spoon the apple-caramel mixture into the graham cracker crust. Sprinkle the top with the cookies, peanuts and chocolate chips. Serve immediately.
Yield: Serves 8.
Approximate nutritional analysis per serving: 510 calories, 33 percent of calories from fat, 18 grams fat (6 grams saturated, no trans, 10 milligrams cholesterol, 85 grams carbohydrates, 5 grams fiber, 63 grams sugar, 6 grams protein, 310 milligrams sodium.
Cheesy Stuffing
¼ cup (½ stick) unsalted butter
1 medium yellow onion, diced
3 stalks celery, diced
2 medium carrots, diced
¼ cup all-purpose flour
2 cups milk
1 cup chicken or turkey broth
8 ounces shredded Monterey jack cheese
Salt and ground black pepper
1 large loaf (about 18 to 20 ounces) stale bread (such as challah), torn into pieces and lightly toasted
½ cup grated Parmesan cheese
Heat the oven to 350 degrees. Spray a large casserole dish or a 9-by-13-inch baking pan with cooking spray.
In a large saute pan over medium-high heat, melt the butter. Add the onion, celery and carrots and cook until softened and the onion is translucent, about 8 to 10 minutes.
Add the flour and stir to coat. Stir in the milk, then the broth. Stir continuously and bring up to a simmer, cooking for 5 minutes. Remove from the heat and stir in the Monterey jack cheese. Season with salt and pepper. Stir the torn bread into the mixture, then spoon into the prepared baking dish, arranging it in an even layer. Sprinkle with Parmesan cheese, then bake for 25 to 30 minutes, or until bubbly and golden.
Yield: Serves 10.
Approximate nutritional analysis per serving: 340 calories, 44 percent of calories from fat, 17 grams fat (9 grams saturated, no trans), 65 milligrams cholesterol, 33 grams carbohydrates, 2 grams fiber, 5 grams sugar, 15 grams protein, 590 milligrams sodium.
Cider-Brined Turkey with Sage Gravy
FOR THE TURKEY:
12- to 14-pound turkey
½ gallon apple cider
½ cup kosher salt
½ cup packed brown sugar
½ cup minced fresh sage
1 tablespoon crushed black peppercorns
FOR THE GRAVY:
¼ cup white wine
2 cups low-sodium chicken or turkey broth
3 tablespoons instant flour, such as Wondra
3 tablespoons finely chopped fresh sage
Salt and ground black pepper
Place a 2½ -gallon zip-close plastic bag upright in a large bowl. Place the turkey in the bowl, then pour in the cider, salt, brown sugar, sage and peppercorns. Seal the bag, squeezing out as much as possible as you do so. Massage the bag to mix the ingredients in the liquid. Refrigerate and let brine for a minimum of 8 hours, turning the turkey now and again.
When ready to roast, heat the oven to 350 degrees. Fit a roasting pan with a rack.
Remove the turkey from the brine and discard the brine. Pat the turkey dry with paper towels, then set it onto the roasting rack. Roast for 2 to 2½ hours, or until the temperature of the breast reaches 160 degrees and the thighs reach 170 degrees. If the turkey begins to darken too much, cover it loosely with foil.
Transfer the turkey to a serving platter, wrap with foil then set a couple layer of bath towels over it to keep it warm.
Remove the rack from the roasting pan. Place the roasting pan over medium heat on the stovetop (you may need two burners) and bring the juices to a simmer. Add the wine and scrape up any browned bits on the bottom of the pan. Pour the broth into the pan, whisking continuously. Then add the flour and whisk to combine. Simmer for 5 minutes, while continuing to stir. Season with sage, salt and black pepper.
Yield: 12- to 14-pound turkey with gravy.
Approximate nutritional analysis per 6-ounce serving with gravy: 420 calories, 40 percent of calories from fat, 19 grams fat (5 grams saturated, no trans), 185 milligrams cholesterol, 4 grams carbohydrates, no fiber, 2 grams sugar, 56 grams protein, 480 milligrams sodium.
Maple Pumpkin Pie with Cinnamon-Maple Whipped Cream
FOR THE PIE:
9-inch prepared deep-dish pie crust in a pan
15-ounce can pumpkin puree
1 cup grade B maple syrup
1 cup heavy cream
4 eggs
1 teaspoon cinnamon
1 teaspoon dried ground ginger
½ teaspoon nutmeg
Pinch salt
FOR THE WHIPPED CREAM:
1 cup heavy cream
1 teaspoon cinnamon
¼ cup sugar
Heat the oven to 350 degrees. Place the pie crust on a baking sheet.
To make the pie filling, in a medium bowl, whisk together the pumpkin puree, maple syrup, heavy cream, eggs, cinnamon, ginger, nutmeg and salt. Pour into the prepared pie crust. Bake for 50 to 60 minutes, or until the center is just barely set. Set on a rack to cool completely.
When ready to serve, make the whipped cream. In a medium bowl, whisk together the heavy cream, cinnamon and maple sugar until the cream forms soft peaks. Serve alongside the pie.
Approximate nutritional analysis per serving: 530 calories, 58 percent of calories from fat, 35 grams fat (16 grams saturated, 0.5 grams trans), 170 milligrams cholesterol, 50 grams carbohydrates, 3 grams fiber;,28 grams sugar, 6 grams protein, 220 milligrams sodium.
Arugula Pear Salad with Pomegranate Vinaigrette and Goat Cheese
1 tablespoon butter
½ teaspoon ground cinnamon
3 large pears, cored and sliced
½ cup dried cranberries
½ cup sliced dried apricots
½ cup pomegranate juice
2 tablespoons red wine vinegar
2 tablespoons sugar
1 tablespoon Dijon mustard
½ teaspoon salt
½ teaspoon ground black pepper
Pinch of ground allspice
¼ cup olive oil
10-ounce container baby arugula
4 ounces soft goat cheese, crumbled
In a large skillet over medium-high heat, combine the butter and cinnamon. When the butter has melted, add the pears and saute until they are softened, about 5 minutes. Add the cranberries and apricots, then cook for another minute. Set aside off the heat.
In a blender, combine the pomegranate juice, red wine vinegar, sugar, Dijon mustard, salt, pepper, allspice and olive oil. Blend until well-combined.
In a large bowl, arrange the arugula. Top the greens with the sauteed pear mixture, then the crumbled goat cheese. Serve the vinaigrette on the side.
Yield: Serves 10.
Approximate nutritional analysis per serving: 190 calories, 47 percent of calories from fat, 10 grams fat (3 grams saturated, no trans, 10 milligrams cholesterol, 25 grams carbohydrates, 4 grams fiber, 18 grams sugar, 3 grams protein, 180 milligrams sodium.
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