Lindsay's leftover Perky Turkey Soup-
(I just named it right now.) This is a speciality of mine, I can say that now that I have made it over 20 times. I usually use chicken, but I will defenitely use my leftover Thanksgiving Turkey.
Ingredients
Leftover Turkey
1/4 zuchinni
10 mushrooms
1/2 white onion
1/2 cup corn
1 green pepper
Throw above ingredients into a large soup pot, add 2-3 cartons of soup chicken broth. Add in seasonings -
tsp cayenne
tblsp seasoning salt
tblsp oregano
2 fresh bay leaves
fresh dill
fresh parsley
fresh basil
tblsp chilli peppers
season to your liking
on the side heat 3 tblsp butter, add 1/2 cup cream slowly, add flour to thicken, pour in soup slowly
ENJOY
Grilled Beet Salad
Beets 8 x large red beets, or if available large mixed coloured beets 2 tbsp olive oil Salt and pepper to taste
Salad 1/2 cup olive oil 1/4 cup balsamic vinegar Juice of one orange 2 tbsp fresh basil leaves roughly chopped 1/2 cup thinly sliced red onion 1 cup crumbled goat cheese Salt and pepper 2/3 cup toasted walnuts
Directions:
Beets
Prepare barbeque for indirect low heat cooking 245°F (118°C). Remove the tops from the beets. Using a fork, pierce beets all over. Drizzle oil, salt and pepper evenly over beets. Place beets over indirect heat and cook about 1.5 hours or until slightly soft when pierced with a fork. Remove beets from grill and let cool. When beets are cool enough to handle, slip the skins off. Cut the peeled beets into rounds about ½ inch thick. Place beets in a large bowl, drizzle with dressing, and add the basil and read onion. Sprinkle salad with goat cheese and top with walnuts.
Salad Combine the olive oil, balsamic vinegar, orange juice, salt and pepper in a bowl. Whisk until all ingredients are evenly distributed.
Turkey Gravy
Ingredients
Makes 3 cups
Giblet Stock
Perfect Roast Turkey
1 1/2 cups Madeira wine
3 tablespoons all-purpose flour
2 teaspoons minced fresh rosemary
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Directions
Make giblet stock while turkey is roasting.
Transfer roasted turkey to a large platter. Pour juices from the pan into a fat separator. Set aside to separate, about 10 minutes.
Strain stock, discarding solids, and return to saucepan; warm over low heat. Place roasting pan on top of stove over medium-high heat. Pour Madeira into measuring cup, then into pan, and let it bubble; scrape bottom and sides of pan with a wooden spoon to dislodge cooked-on bits.
Make a slurry: Place flour in a glass jar with a tight-fitting lid. Ladle 1 cup stock into jar, and close lid. Shake until combined. Slowly pour into roasting pan; stir to incorporate. Cook over medium heat, stirring until flour is cooked, 2 to 3 minutes. Slowly stir in remaining stock.
Raise heat to medium high. Add the dark drippings that have settled to the bottom of the fat separator to roasting pan. Discard fat. Stir in rosemary. Season with salt and pepper. Cook 10 to 15 minutes to reduce and thicken. (For thicker gravy, add 1 more tablespoon flour and 1/2 cup less stock.)
Strain liquid from pan through a very fine sieve. Adjust seasoning. Keep warm in heat-proof bowl over a pan of simmering water until ready to serve.
Garlic Mashed Potatoes
Ingredients
Serves 8
2 large heads garlic
1 teaspoon olive oil
4 pounds all-purpose Maine potatoes, peeled and quartered
Salt and freshly ground black pepper
8 tablespoons (1 stick) unsalted butter
1 1/4 cups heavy cream
Directions
Heat oven to 425 degrees. Slice tops 1/4-inch off garlic heads, and discard. Coat heads with olive oil, and wrap heads in aluminum foil. Bake until tender and golden, about 45 minutes. Remove from oven, and let stand until cool enough to handle. Carefully peel garlic cloves; set aside.
Place potatoes in a large stockpot, cover with cold salted water, and bring to a boil. Cook until very tender, about 12 minutes. Drain in a colander, and pass through a potato ricer or food mill over a large bowl.
Heat butter and cream in a saucepan until butter has melted and cream is hot. Pour over riced potatoes, season with salt and pepper, and stir well to combine. Gently stir in the roasted garlic cloves; serve.
Brussel Sprouts with Toasted Walnuts
Ingredients
Serves 4
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 1/4 pounds brussels sprouts, trimmed, leaves separated, cores discarded
1/4 cup walnuts, toasted and coarsely chopped
1 tablespoon fresh lemon juice
Coarse salt and freshly ground pepper
Directions
Heat butter and oil in a large skillet over medium heat until butter has melted. Add brussels sprout leaves; cook, stirring often, until bright green and just tender, 5 to 6 minutes. Stir in walnuts and lemon juice. Season with salt and pepper.
Herbal Turkey
Ingredients 1 13-Pound WHOLE TURKEY fresh or thawed 1 Medium onion quartered 1 lemon quartered 1/4 Cup vegetable oil 1 Teaspoon dried thyme 1 Teaspoon dried tarragon 1 Tablespoon dried rosemary 1 Teaspoon salt 1/2 Teaspoon freshly ground black pepper
Directions Preheat oven to 325. Remove giblets and neck from turkey and reserve for broth. Rinse turkey with cold running water and pat dry with paper towels. Place onion and lemon quarters in neck and body cavities. In a small bowl, mix oil with herbs , salt and pepper. With your finger tips, gently loosen skin from the breast without pulling off the skin. Place 1 tablespoon of herb mixture under skin; replace skin. Rub cavities and outside of turkey with remaining herb mixture. Secure the neck skin to the back with skewers. Fold wings under back of turkey. Place legs in tucked position. May be prepared to this point, covered and refrigerated for several hours. Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2 inches) deep roasting pan. Insert an oven-safe thermometer into the thickest part of the thigh, being careful it does not touch the bone. Cover bird with a loose tent of foil. Roast turkey in a preheated 325 degree F. oven for about 2-1/2 hours. Remove foil and baste bird with pan juices . Continue to roast for about another hour until meat thermometer registers 180 degrees F. in the thigh. Remove turkey from oven and allow to rest for 15-20 minutes before carving. Transfer to a large platter and serve with gravy. Note: Yields 18 servings at 6 ounces per portion.
Classic Pumpkin Pie
Makes two 10-inch pies
1 sugar pumpkin, (about 4 pounds), halved, or 3 cups solid-pack canned pumpkin
1 1/2 recipes Pate Brisee
All-purpose flour, for work surface
7 large eggs
1 tablespoon heavy cream
1 1/2 cups plus 2 tablespoons packed light-brown sugar
2 tablespoon cornstarch
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon pure vanilla extract
1/4 teaspoon ground nutmeg
3 cups evaporated milk
Whipped cream, for serving
Directions
Preheat oven to 425 degrees. If using fresh pumpkin, roast pumpkin, cut sides down, on a rimmed baking sheet until soft, 50 to 60 minutes. Let cool completely. Roasted pumpkin can be refrigerated in an airtight container overnight.
Reserve 1/4 of the dough for making leaf decorations. Turn out the remaining dough onto a lightly floured work surface; divide in half. Roll out each half into a 14-inch round. Fit rounds into two 10-inch pie plates; crimp edges as desired. Freeze until firm, about 15 minutes.
Roll out reserved dough to 1/8 inch thick. Transfer to a baking sheet, and freeze until firm, about 15 minutes. Using a leaf-shape cookie cutter or a paring knife, cut leaves from dough. Freeze until cold, about 10 minutes.
Reduce the oven temperature to 375 degrees. Whisk 1 egg and heavy cream in a small bowl; set aside. Brush edges of pie shells with a wet pastry brush; arrange leaves around edges, pressing to adhere. Brush leaves with egg wash. Cut 2 large circles of parchment; fit into pie shells, extending above edges. Fill with pie weights. Freeze until cold, about 10 minutes.
Bake pie shells 10 minutes. Remove weights and parchment; bake 5 minutes more. Let cool completely on a wire rack.
If using fresh pumpkin, discard seeds. Scoop out flesh using a large spoon; transfer to a food processor. Process until smooth, about 1 minute. Transfer pumpkin to a large bowl. Add brown sugar, cornstarch, salt, cinnamon, ginger, vanilla, nutmeg, remaining 6 eggs, and evaporated milk; whisk until combined.
Reduce oven temperature to 350 degrees. Place pies on a rimmed baking sheet. Divide pumpkin mixture evenly between shells. Bake until all but centers are set, 35 to 40 minutes. Let pies cool completely on a wire rack. Cut into wedges, and serve with whipped cream.
