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Showing posts with label Turkey. Show all posts
Showing posts with label Turkey. Show all posts

A Thanksgiving Side Note

Thanksgiving is almost here, and we'll assume you already have a great turkey and gravy recipe, so today we are focusing on the side dishes (btw, if you are still sans bird recipe, don't panic, and just check out our critically acclaimed, two-part video series, How to Make Turkey and Gravy).
 

Everyone knows, it's not a great turkey that makes the meal, it's what you pair it with. What good is a beautiful bird sitting next to a bunch of so-so sides? With that in mind, here's a little collection of thanksgiving appropriate dishes from days gone by. Don't let the poor producton value on the older videos fool you, these are some great sides, and would make a lovely addition to your holiday spread. Enjoy!

Creamed Spinach











Creamy Corn Custard












Pecan and Apricot Sourdough Bread Stuffing












Green Bean and Blue Cheese Gratin












Lime and Chipotle Glazed Sweet Potatoes












Celery Root and Potato Puree









Cold Broccoli Salad












Cheesy Broccoli Gratin












Butter Roasted Cauliflower


Thanksgiving is almost here, and we'll assume you already have a great turkey and gravy recipe, so today we are focusing on the side dishes (btw, if you are still sans bird recipe, don't panic, and just check out our critically acclaimed, two-part video series, How to Make Turkey and Gravy).
 

Everyone knows, it's not a great turkey that makes the meal, it's what you pair it with. What good is a beautiful bird sitting next to a bunch of so-so sides? With that in mind, here's a little collection of thanksgiving appropriate dishes from days gone by. Don't let the poor producton value on the older videos fool you, these are some great sides, and would make a lovely addition to your holiday spread. Enjoy!

Creamed Spinach











Creamy Corn Custard












Pecan and Apricot Sourdough Bread Stuffing












Green Bean and Blue Cheese Gratin












Lime and Chipotle Glazed Sweet Potatoes












Celery Root and Potato Puree









Cold Broccoli Salad












Cheesy Broccoli Gratin












Butter Roasted Cauliflower


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Turkey Matzo Ball Soup – That Old Thanksgivingukkah Classic

Soup is always an obvious choice for leftover-turkey-themed videos, but it wasn’t until I heard about “Thanksgivingukkah,” that I knew that soup would be turkey matzo ball.

This year, Thanksgiving and the first day of Hanukkah fall on the same date for the first time since 1888, and this rare occurrence has been deemed, “Thanksgivingukkah.” And when we say rare, we mean rare, as this convergence will not happen again for another 77,000 years!

As I mention in the video, while pleased with my matzo ball skills, I’m not sure I’ve ever had the real thing (if that even exists), and so I don’t have anything to measure mine against. I’ve had it at delicatessens out here, but never in NYC, or other more legit locations. I’m using what seems to be a fairly standard formula, and they are quite light and tender, so until informed otherwise, I’m going assume these are pretty good.

However, there is one thing I would love to know. Why do “we” boil the matzo balls in salted water, instead of the soup? I’ve heard it’s so the broth doesn’t get cloudy, but is that really all there is to it? Speaking of the broth, yours will undoubtedly be superior to mine. By the time I got to this video, I only had a few scrawny pounds of meat and bones left, and yet it still came out wonderfully flavorful.

If you use all the scraps from a decent sized bird, you should get an incredibly rich broth, which is exactly what you want to be ladling over your matzo balls. As far as extra ingredients go, I like a minimalist approach with this soup, but of course, feel free to embellish your stockpot with whatever you see fit.

Some of this will be determined by how you season your Thanksgiving bird, and I can personally verify that this year’s Peruvian version worked nicely. So, I hope you enjoy the coming Thanksgivingukkah, and here’s hoping the end of your turkey means the beginning of a delicious matzo ball soup. Enjoy!


Ingredients for 4 portions (I only served one matzo ball, but this will make enough soup for 4 portions with 2 matzo balls per serving):

For the turkey broth:
3-4 pounds of roasted turkey bones and meat scraps (use everything you have, the fattier the pieces the better)
at least 2 quarts water or chicken broth, or enough to cover
1 large onion, chopped
2 ribs celery
- simmer on low for 3 hours or until all the meat falls off the bones and it’s flavorless.
- skim and reserve at least 4 tbsp of the melted fat that rises to the top
- strain, and you should have about 6 cups of broth. If you have more, reduce down to 6 cups (do not season with salt until reduced). If you didn’t get quite 6 cups, just add some chicken broth to make up the difference.

Note: my turkey was already very well seasoned, so I didn’t need to add much to the stockpot. You can adjust your broth according, and can certainly add things like bay leaf, thyme springs, parsley stems, etc.

For the matzo balls (makes 8):
2 large beaten eggs
2 tbsp rendered melted turkey fat
1 tsp fine salt
1/4 tsp freshly ground black pepper
pinch of cayenne
2 tbsp seltzer or club soda
1/2 cup matzo meal
- Mix and chill 30 minutes at least
- Boil in salted water (1 1/2 quarts water with 1 1/2 tablespoons salt) for 30 minutes and serve with turkey broth

For the soup:
2 tbsp rendered melted turkey fat
1 cup diced onion
1/2 cup diced carrot
1/2 cup diced celery
1 garlic clove, thinly sliced
6 cups very rich turkey or chicken broth (see recipe above)
salt and pepper to taste
1 tbsp chopped parsley
1 tbsp chopped dill
8 cooked matzo balls!
Soup is always an obvious choice for leftover-turkey-themed videos, but it wasn’t until I heard about “Thanksgivingukkah,” that I knew that soup would be turkey matzo ball.

This year, Thanksgiving and the first day of Hanukkah fall on the same date for the first time since 1888, and this rare occurrence has been deemed, “Thanksgivingukkah.” And when we say rare, we mean rare, as this convergence will not happen again for another 77,000 years!

As I mention in the video, while pleased with my matzo ball skills, I’m not sure I’ve ever had the real thing (if that even exists), and so I don’t have anything to measure mine against. I’ve had it at delicatessens out here, but never in NYC, or other more legit locations. I’m using what seems to be a fairly standard formula, and they are quite light and tender, so until informed otherwise, I’m going assume these are pretty good.

However, there is one thing I would love to know. Why do “we” boil the matzo balls in salted water, instead of the soup? I’ve heard it’s so the broth doesn’t get cloudy, but is that really all there is to it? Speaking of the broth, yours will undoubtedly be superior to mine. By the time I got to this video, I only had a few scrawny pounds of meat and bones left, and yet it still came out wonderfully flavorful.

If you use all the scraps from a decent sized bird, you should get an incredibly rich broth, which is exactly what you want to be ladling over your matzo balls. As far as extra ingredients go, I like a minimalist approach with this soup, but of course, feel free to embellish your stockpot with whatever you see fit.

Some of this will be determined by how you season your Thanksgiving bird, and I can personally verify that this year’s Peruvian version worked nicely. So, I hope you enjoy the coming Thanksgivingukkah, and here’s hoping the end of your turkey means the beginning of a delicious matzo ball soup. Enjoy!


Ingredients for 4 portions (I only served one matzo ball, but this will make enough soup for 4 portions with 2 matzo balls per serving):

For the turkey broth:
3-4 pounds of roasted turkey bones and meat scraps (use everything you have, the fattier the pieces the better)
at least 2 quarts water or chicken broth, or enough to cover
1 large onion, chopped
2 ribs celery
- simmer on low for 3 hours or until all the meat falls off the bones and it’s flavorless.
- skim and reserve at least 4 tbsp of the melted fat that rises to the top
- strain, and you should have about 6 cups of broth. If you have more, reduce down to 6 cups (do not season with salt until reduced). If you didn’t get quite 6 cups, just add some chicken broth to make up the difference.

Note: my turkey was already very well seasoned, so I didn’t need to add much to the stockpot. You can adjust your broth according, and can certainly add things like bay leaf, thyme springs, parsley stems, etc.

For the matzo balls (makes 8):
2 large beaten eggs
2 tbsp rendered melted turkey fat
1 tsp fine salt
1/4 tsp freshly ground black pepper
pinch of cayenne
2 tbsp seltzer or club soda
1/2 cup matzo meal
- Mix and chill 30 minutes at least
- Boil in salted water (1 1/2 quarts water with 1 1/2 tablespoons salt) for 30 minutes and serve with turkey broth

For the soup:
2 tbsp rendered melted turkey fat
1 cup diced onion
1/2 cup diced carrot
1/2 cup diced celery
1 garlic clove, thinly sliced
6 cups very rich turkey or chicken broth (see recipe above)
salt and pepper to taste
1 tbsp chopped parsley
1 tbsp chopped dill
8 cooked matzo balls!
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Maple Walnut Cranberry Sauce – I'm Fine Now, But I Used to Be Nuts

It funny how certain food memories stick in your brain, and this maple walnut cranberry sauce is the result of one such remembrance. I can’t tell you when or where, but sometime during my formative years I saw a cranberry sauce loaded with chopped walnuts, and I totally freaked. 

Not outwardly, as I have a decent poker face, but inside I was like, “what the hell is that?” That’s how it was for me early in life. If I saw a food prepared differently from the way I’d always seen it, I just assumed it was a terrible idea. Like ketchup on a hot dog…okay, so I happened to be right that time, but generally it’s not a great attitude to have.

As I pondered this season’s annual Thanksgiving cranberry sauce, and which styles I hadn’t tried yet, I remembered how off-putting that walnut-studded version was, and I decided to face my demons. I’m happy to report, as usual, I was totally wrong. It works perfectly.

Besides the nuts, I really enjoyed the job the maple syrup did sweetening the acidic berries. I recommend using a Grade B maple syrup if you can find it. It’s darker and thicker, and boasts a stronger maple flavor, so it’s the preferred syrup for cooking and baking by those in the know (also know as, “Canadians”).

So, if you’re looking for new and exciting cranberry sauce recipe this holiday season, I hope you give this a try. You’d be nuts not to. Enjoy!


Maple Walnut Cranberry Sauce Ingredients:
(makes about 2 cups)
1 (12 oz) package fresh cranberries, washed
1 cinnamon stick
1/4 cup white sugar
1/2 cup maple syrup
1 tbsp freshly grated ginger
1/4 cup port wine
3/4 cup freshly squeezed orange juice
1 tbsp orange zest
pinch of salt
1 cup chopped walnut, toasted a light golden-brown
It funny how certain food memories stick in your brain, and this maple walnut cranberry sauce is the result of one such remembrance. I can’t tell you when or where, but sometime during my formative years I saw a cranberry sauce loaded with chopped walnuts, and I totally freaked. 

Not outwardly, as I have a decent poker face, but inside I was like, “what the hell is that?” That’s how it was for me early in life. If I saw a food prepared differently from the way I’d always seen it, I just assumed it was a terrible idea. Like ketchup on a hot dog…okay, so I happened to be right that time, but generally it’s not a great attitude to have.

As I pondered this season’s annual Thanksgiving cranberry sauce, and which styles I hadn’t tried yet, I remembered how off-putting that walnut-studded version was, and I decided to face my demons. I’m happy to report, as usual, I was totally wrong. It works perfectly.

Besides the nuts, I really enjoyed the job the maple syrup did sweetening the acidic berries. I recommend using a Grade B maple syrup if you can find it. It’s darker and thicker, and boasts a stronger maple flavor, so it’s the preferred syrup for cooking and baking by those in the know (also know as, “Canadians”).

So, if you’re looking for new and exciting cranberry sauce recipe this holiday season, I hope you give this a try. You’d be nuts not to. Enjoy!


Maple Walnut Cranberry Sauce Ingredients:
(makes about 2 cups)
1 (12 oz) package fresh cranberries, washed
1 cinnamon stick
1/4 cup white sugar
1/2 cup maple syrup
1 tbsp freshly grated ginger
1/4 cup port wine
3/4 cup freshly squeezed orange juice
1 tbsp orange zest
pinch of salt
1 cup chopped walnut, toasted a light golden-brown
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Peruvian Turkey for Thanksgiving – What? Are You Chicken?

I love, love, love Peruvian-style rotisserie chicken, and have been meaning to do a video on this magical marinade forever, so it’s kind of funny that it makes it Food Wishes debut slathered all over a Thanksgiving turkey. 

By the way, to the hundreds of you who requested Peruvian chicken, I checked with our legal department, and this counts. 

My usual ethnic food disclaimer applies; I have no idea how close this is to your “authentic” recipe, but based on what I’ve tasted at some very good Peruvian restaurants here in San Francisco, I think I did pretty well. I also think this technique translated beautifully to the much larger bird.

Above and beyond the vibrant taste, the spice rub formed an almost airtight crust during the long, slow roasting, and it was truly one of the juiciest turkeys I’ve ever tasted. It was almost reminiscent of some salt-dough versions I've enjoyed before.

As I mentioned in the video, I took some of the same ingredients used in a green sauce that’s usually served along side, and used it to make a pan gravy. I was very pleased with this last minute experiment, and it actually reminded me, in taste and texture, of a Chile Verde, which is never a bad thing.

Below the ingredients, I’ll give you the rather simple formula for achieving perfect doneness, which will work no matter how you flavor your turkey, but if you’re looking for something deliciously different on your Thanksgiving table, then I hope you give this Peruvian turkey a try. Enjoy!


Peruvian Turkey Ingredients:
1 whole turkey, ready to roast
For the spice rub:
12 cloves garlic
1 tbsp dried oregano
3 tbsp paprika
1 tbsp smoked paprika
1/2 cup ground cumin
2 tbsp freshly ground black pepper
1/2 cup soy sauce
1/3 cup vegetable oil
1/2 cup white vinegar

Rub turkey all over, and under the breast skin with the rub. Let sit out at room temp for 1 hour. Rub extra rub inside cavity, but save a 1/4 cup or so to use as a glaze later. Tie legs, season with kosher salt, and roast at 325 F., for about 15 minutes a pound, or until the internal temp in the thickest part of the thigh is 170-175 F.  Let rest 20 minutes before carving.

*I like to cover the breasts with foil about halfway through the estimated cooking time. I also like to remove it, and brush on any extra spice rub (thinned with a little oil) about 30 minutes before it should be done. 

For the sauce:
1 cup crème fraiche
juice of one lime
I cup chicken broth
2 jalapeno
1/2 cup cilantro

Place roasting pan (pour off excess fat) on med-high heat. Puree above and deglaze roasting pan with the mixture. Bring to a boil, and cook until the mixture thickens into a gravy. Season and serve!
I love, love, love Peruvian-style rotisserie chicken, and have been meaning to do a video on this magical marinade forever, so it’s kind of funny that it makes it Food Wishes debut slathered all over a Thanksgiving turkey. 

By the way, to the hundreds of you who requested Peruvian chicken, I checked with our legal department, and this counts. 

My usual ethnic food disclaimer applies; I have no idea how close this is to your “authentic” recipe, but based on what I’ve tasted at some very good Peruvian restaurants here in San Francisco, I think I did pretty well. I also think this technique translated beautifully to the much larger bird.

Above and beyond the vibrant taste, the spice rub formed an almost airtight crust during the long, slow roasting, and it was truly one of the juiciest turkeys I’ve ever tasted. It was almost reminiscent of some salt-dough versions I've enjoyed before.

As I mentioned in the video, I took some of the same ingredients used in a green sauce that’s usually served along side, and used it to make a pan gravy. I was very pleased with this last minute experiment, and it actually reminded me, in taste and texture, of a Chile Verde, which is never a bad thing.

Below the ingredients, I’ll give you the rather simple formula for achieving perfect doneness, which will work no matter how you flavor your turkey, but if you’re looking for something deliciously different on your Thanksgiving table, then I hope you give this Peruvian turkey a try. Enjoy!


Peruvian Turkey Ingredients:
1 whole turkey, ready to roast
For the spice rub:
12 cloves garlic
1 tbsp dried oregano
3 tbsp paprika
1 tbsp smoked paprika
1/2 cup ground cumin
2 tbsp freshly ground black pepper
1/2 cup soy sauce
1/3 cup vegetable oil
1/2 cup white vinegar

Rub turkey all over, and under the breast skin with the rub. Let sit out at room temp for 1 hour. Rub extra rub inside cavity, but save a 1/4 cup or so to use as a glaze later. Tie legs, season with kosher salt, and roast at 325 F., for about 15 minutes a pound, or until the internal temp in the thickest part of the thigh is 170-175 F.  Let rest 20 minutes before carving.

*I like to cover the breasts with foil about halfway through the estimated cooking time. I also like to remove it, and brush on any extra spice rub (thinned with a little oil) about 30 minutes before it should be done. 

For the sauce:
1 cup crème fraiche
juice of one lime
I cup chicken broth
2 jalapeno
1/2 cup cilantro

Place roasting pan (pour off excess fat) on med-high heat. Puree above and deglaze roasting pan with the mixture. Bring to a boil, and cook until the mixture thickens into a gravy. Season and serve!
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Smoked Turkey & Spring Pea Fettuccine – A Pasta From My Salad Days

This rich and creamy, smoked turkey and spring pea fettuccine recipe is inspired by a pasta I learned long ago, working at my first real chef job in San Francisco. 

You may have heard me mention Ryan’s Café in the past, especially if you’ve tried our famous chicken Marsala, and it was at this same restaurant where I learned what I still consider one of the best pasta recipes ever.

As I mention in the video, the original was done with smoked chicken, but for whatever reason smoked turkey is much easier to find at the market. I blame the sandwich industry, but no worries, as the turkey is just as good. There’s just something very special about the way the creamy, slightly sweet, aromatic sauce pairs with the smoky meat. Which reminds me, this is also wonderful with leftover ham.

Regarding what many would consider the dangerously large quantities of cream, I’d like to take a moment to do some math. The recipe makes four appetizer size portions. There’s about 1 3/4 cups of cream used, which is roughly 350 calories worth of butter-fatty goodness per serving. To put that into perspective, those two small ladles of dressing you used during your last trip to the salad bar had about the same amount. So, long story short, relax.

Anyway, now that I’ve armed you with a comeback for when your (probably too thin) friend questions your copious cream usage, I hope you give this very simple, but extraordinarily delicious pasta recipe a try. Enjoy!


Ingredients for 4 small or 2 large portions:
8 oz dry fettuccine noodles, boiled in salted water
For the sauce:
1 tbsp olive oil
1 tbsp minced garlic
1 tbsp minced shallot
1 3/4 cup heavy cream (about 34-36% fat)
6 oz smoked turkey, sliced
1/2 cup green peas, frozen or fresh shelled
2 tbsp minced fresh tarragon leaves
salt, pepper, cayenne to taste
1 tsp lemon zest
Parmigiano-Reggiano to garnish

View the complete recipe

This rich and creamy, smoked turkey and spring pea fettuccine recipe is inspired by a pasta I learned long ago, working at my first real chef job in San Francisco. 

You may have heard me mention Ryan’s Café in the past, especially if you’ve tried our famous chicken Marsala, and it was at this same restaurant where I learned what I still consider one of the best pasta recipes ever.

As I mention in the video, the original was done with smoked chicken, but for whatever reason smoked turkey is much easier to find at the market. I blame the sandwich industry, but no worries, as the turkey is just as good. There’s just something very special about the way the creamy, slightly sweet, aromatic sauce pairs with the smoky meat. Which reminds me, this is also wonderful with leftover ham.

Regarding what many would consider the dangerously large quantities of cream, I’d like to take a moment to do some math. The recipe makes four appetizer size portions. There’s about 1 3/4 cups of cream used, which is roughly 350 calories worth of butter-fatty goodness per serving. To put that into perspective, those two small ladles of dressing you used during your last trip to the salad bar had about the same amount. So, long story short, relax.

Anyway, now that I’ve armed you with a comeback for when your (probably too thin) friend questions your copious cream usage, I hope you give this very simple, but extraordinarily delicious pasta recipe a try. Enjoy!


Ingredients for 4 small or 2 large portions:
8 oz dry fettuccine noodles, boiled in salted water
For the sauce:
1 tbsp olive oil
1 tbsp minced garlic
1 tbsp minced shallot
1 3/4 cup heavy cream (about 34-36% fat)
6 oz smoked turkey, sliced
1/2 cup green peas, frozen or fresh shelled
2 tbsp minced fresh tarragon leaves
salt, pepper, cayenne to taste
1 tsp lemon zest
Parmigiano-Reggiano to garnish

View the complete recipe

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Leftover Turkey Manicotti – “Little Muffs” for the Day After the Day After

Manicotti, which means, “little muffs” in Italian, has to be one of the best ways ever for using up leftover Thanksgiving turkey. 

The moist filling will bring the driest bird back from the dead, and you can literally add anything that can be chopped up.

Leftover green bean casserole? Throw it in. Peas and Onions? You bet’cha. Cranberry Sauce? No, don’t be ridiculous. Anyway, thanks to the absence of cheese, tomato, and pasta on the usual Thanksgiving menu, this concoction will erase any connection with the aforementioned feast.

One portioning note: The recipe below made six crepes, and if you make yours slightly smaller, the filling recipe will make six nicely sized manicotti. 

I went low-carb and used all the filling to make four portions, but you should probably just fill all 6 crepes, or even double the recipe to get 12. I think you’ll want leftovers of the leftovers. So whether you make manicotti with the last of the holiday turkey, or just use the technique to recycle other meaty meals, I hope you give this a try soon. Enjoy!


Ingredients for 6 crepes:
2 eggs
3/4 cup all-purpose flour
3/4 cup water
1/2 tsp salt
1/2 tsp olive oil
olive oil for cooking crepes as needed
*Note: Feel free to adjust the batter's thickness by adding a little flour or water until you get a thin consistency as seen in video. 
 
For the filling:
1 cup chopped turkey or anything
1 cup ricotta cheese
1/2 cup Parmigiano-Reggiano cheese
1/2 cup grated mozzarella
1/4 tsp dried marjoram
1/8 tsp red chili flakes
1 egg
1/4 cup chopped Italian parsley
For the rest:
1 1/2 cups marinara sauce
2 tsp olive oil
1/3 cup grated Parmigiano-Reggiano for top
1 tbsp chopped Italian parsley, garnish
Manicotti, which means, “little muffs” in Italian, has to be one of the best ways ever for using up leftover Thanksgiving turkey. 

The moist filling will bring the driest bird back from the dead, and you can literally add anything that can be chopped up.

Leftover green bean casserole? Throw it in. Peas and Onions? You bet’cha. Cranberry Sauce? No, don’t be ridiculous. Anyway, thanks to the absence of cheese, tomato, and pasta on the usual Thanksgiving menu, this concoction will erase any connection with the aforementioned feast.

One portioning note: The recipe below made six crepes, and if you make yours slightly smaller, the filling recipe will make six nicely sized manicotti. 

I went low-carb and used all the filling to make four portions, but you should probably just fill all 6 crepes, or even double the recipe to get 12. I think you’ll want leftovers of the leftovers. So whether you make manicotti with the last of the holiday turkey, or just use the technique to recycle other meaty meals, I hope you give this a try soon. Enjoy!


Ingredients for 6 crepes:
2 eggs
3/4 cup all-purpose flour
3/4 cup water
1/2 tsp salt
1/2 tsp olive oil
olive oil for cooking crepes as needed
*Note: Feel free to adjust the batter's thickness by adding a little flour or water until you get a thin consistency as seen in video. 
 
For the filling:
1 cup chopped turkey or anything
1 cup ricotta cheese
1/2 cup Parmigiano-Reggiano cheese
1/2 cup grated mozzarella
1/4 tsp dried marjoram
1/8 tsp red chili flakes
1 egg
1/4 cup chopped Italian parsley
For the rest:
1 1/2 cups marinara sauce
2 tsp olive oil
1/3 cup grated Parmigiano-Reggiano for top
1 tbsp chopped Italian parsley, garnish
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Ginger Pear Cranberry Sauce – Making Your Holidays More Difficult, One Condiment at a Time

You would think the vast majority of the visitors to this blog would be fine with me posting a new holiday cranberry sauce every year, but apparently that’s not the case. 

After posting the tease picture for this lovely ginger, pear, cranberry sauce, I received a bunch of comments and emails with the same basic message, “please don’t, you’re confusing us.”

Evidently, some people like our past cranberry sauce recipes so much, that they don’t know if they should stick with them, or try a new version. It’s causing quite the dilemma. Do you go with the one you know you love, and that garnered so many compliments, or do you try something new and risk it all?

Sorry, I really can’t help you decide, but at least let me make an already tough call, even tougher. This gingery, pear-studded cranberry sauce was simply amazing. I’ve been wanting to try pear in a cranberry sauce forever, and this was so fantastic that I’m a little upset I waited this long.

Anyway, I hope your Thanksgiving menu is shaping up nicely, and that tomorrow will bring a table full of fabulous food. Whether you use this cranberry sauce, or an older version, or heaven help us, one from another blog, I hope you and your family have a great holiday. Enjoy!


Ingredients for about 2 cups:
12 oz fresh whole cranberries
1 large bosc pear, peeled, diced
2 oz candied ginger, minced
zest of 1 large orange
1 cup fresh orange juice
1/4 cup water
1 cup sugar
1 whole star anise
1 cinnamon stick
1/2 tsp garam masala (an Indian-style curry spice blend)

You would think the vast majority of the visitors to this blog would be fine with me posting a new holiday cranberry sauce every year, but apparently that’s not the case. 

After posting the tease picture for this lovely ginger, pear, cranberry sauce, I received a bunch of comments and emails with the same basic message, “please don’t, you’re confusing us.”

Evidently, some people like our past cranberry sauce recipes so much, that they don’t know if they should stick with them, or try a new version. It’s causing quite the dilemma. Do you go with the one you know you love, and that garnered so many compliments, or do you try something new and risk it all?

Sorry, I really can’t help you decide, but at least let me make an already tough call, even tougher. This gingery, pear-studded cranberry sauce was simply amazing. I’ve been wanting to try pear in a cranberry sauce forever, and this was so fantastic that I’m a little upset I waited this long.

Anyway, I hope your Thanksgiving menu is shaping up nicely, and that tomorrow will bring a table full of fabulous food. Whether you use this cranberry sauce, or an older version, or heaven help us, one from another blog, I hope you and your family have a great holiday. Enjoy!


Ingredients for about 2 cups:
12 oz fresh whole cranberries
1 large bosc pear, peeled, diced
2 oz candied ginger, minced
zest of 1 large orange
1 cup fresh orange juice
1/4 cup water
1 cup sugar
1 whole star anise
1 cinnamon stick
1/2 tsp garam masala (an Indian-style curry spice blend)

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Gluten-Free Turkey Meatloaf with Sun-dried Tomatoes and Pecan Crust

Gluten-Free Turkey Meatloaf with Sundried Tomatoes and Pecan Crust
Gluten-free turkey meatloaf with sun-dried tomatoes and pecan crust.


A Turn Toward the New


The morning was cool and bright. It was going to be one of those quintessential Cape Cod autumn days. A day tourists swoon over. Worthy of a post card with The weather is sublime- wish you were here scrawled in black gel cursive between sips of a Hot Chocolate Sparrow latte. The sky was a cake bowl of cobalt blue with that particular pink edge to it that only painters notice, the blush that softened the tree line at the north end of the West Barnstable marsh gentling the heavy greens of the pines and oaks into a bluish, almost violet gray.

She brushed her teeth with fennel toothpaste and spit into the low slung sink, pausing to breathe. A long inhale to slow her heart. The cottage was pin drop quiet. The boys had climbed the rubber lined steps into the school bus hours ago, peanut butter and honey sandwiches bagged, milk money in their pockets. She had waved from the street and watched them navigate the bus aisle in shadow, avoiding her maternal gaze, not turning to wave back. Too risky, she understood.

The walk back up the curve of road to the rental she had found last spring felt different this morning. Not because of the air and its September clarity that sharpened the asters and the Queen Anne's Lace with impossible precision- though she felt a kinship with the acute focus the turning of the seasons always brings. That sense of realignment, a perennial return to purpose. Ironically, she always felt as if fall was the season of new beginnings. Not spring.

Fall was the season she woke up, as if from a dream.

Today was the first day of a plein air painting workshop. A post-divorce return to premarital roots, when she painted for the love of it- not the pragmatic bill-paying need of it. Painting for an income (however necessary it may be) is dangerous business. Courting the marketplace changes your work. A self consciousness slithers in and infiltrates your choices. The observer becomes observed. Judged. Rewarded for meeting expectations.

She had always been more than willing to please. To notice the cues and needs of others. It was more than habit. It was ingrained in her bones. She had an uncanny knack for it. And she hated it about herself. She hated her automatic willingness to anticipate and acquiesce. Sometimes she would hear her own words hang in the air and for a quantum, split second wonder who had just spoken. There were entire days lost to living outside herself, hovering above her left shoulder, just beyond reach.

Stepping into the tiny sunlit kitchen she stood still for a moment, tempted by the cluttered breakfast table. The sticky bowls and spoons. The allure of distraction. The comfort of routine. But it didn't take. She snatched her car keys off a hook and grabbed a canvas bag of painting gear by the door, turned the knob with her free hand and opened it wide. Three minutes later she made a right at the empty bus stop, and accelerated east down Old King's Highway.

To be continued...


Read more + get the recipe >>
Gluten-Free Turkey Meatloaf with Sundried Tomatoes and Pecan Crust
Gluten-free turkey meatloaf with sun-dried tomatoes and pecan crust.


A Turn Toward the New


The morning was cool and bright. It was going to be one of those quintessential Cape Cod autumn days. A day tourists swoon over. Worthy of a post card with The weather is sublime- wish you were here scrawled in black gel cursive between sips of a Hot Chocolate Sparrow latte. The sky was a cake bowl of cobalt blue with that particular pink edge to it that only painters notice, the blush that softened the tree line at the north end of the West Barnstable marsh gentling the heavy greens of the pines and oaks into a bluish, almost violet gray.

She brushed her teeth with fennel toothpaste and spit into the low slung sink, pausing to breathe. A long inhale to slow her heart. The cottage was pin drop quiet. The boys had climbed the rubber lined steps into the school bus hours ago, peanut butter and honey sandwiches bagged, milk money in their pockets. She had waved from the street and watched them navigate the bus aisle in shadow, avoiding her maternal gaze, not turning to wave back. Too risky, she understood.

The walk back up the curve of road to the rental she had found last spring felt different this morning. Not because of the air and its September clarity that sharpened the asters and the Queen Anne's Lace with impossible precision- though she felt a kinship with the acute focus the turning of the seasons always brings. That sense of realignment, a perennial return to purpose. Ironically, she always felt as if fall was the season of new beginnings. Not spring.

Fall was the season she woke up, as if from a dream.

Today was the first day of a plein air painting workshop. A post-divorce return to premarital roots, when she painted for the love of it- not the pragmatic bill-paying need of it. Painting for an income (however necessary it may be) is dangerous business. Courting the marketplace changes your work. A self consciousness slithers in and infiltrates your choices. The observer becomes observed. Judged. Rewarded for meeting expectations.

She had always been more than willing to please. To notice the cues and needs of others. It was more than habit. It was ingrained in her bones. She had an uncanny knack for it. And she hated it about herself. She hated her automatic willingness to anticipate and acquiesce. Sometimes she would hear her own words hang in the air and for a quantum, split second wonder who had just spoken. There were entire days lost to living outside herself, hovering above her left shoulder, just beyond reach.

Stepping into the tiny sunlit kitchen she stood still for a moment, tempted by the cluttered breakfast table. The sticky bowls and spoons. The allure of distraction. The comfort of routine. But it didn't take. She snatched her car keys off a hook and grabbed a canvas bag of painting gear by the door, turned the knob with her free hand and opened it wide. Three minutes later she made a right at the empty bus stop, and accelerated east down Old King's Highway.

To be continued...


Read more + get the recipe >>
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Turkey Shish Kaburgers! A Seriously Not Horrible Turkey Burger

Usually when I post a recipe, I want it to be fantastic, awesome, incredible, inspiring, and/or mind-blowing. With this turkey shish kaburger, I was only shooting for not horrible. Happily, we achieved that and much more.

I’ve received countless food wishes for turkey burgers over the years, but just the mere thought of that dull, pale, insipid lump of meat (aka “the Mitt Romney of meat”), had me reaching for the delete button. Even when I’m out for a cheeseburger, and I see someone in front of me begrudgingly order the turkey burger (hold the mayo), I think to myself, “that poor bastard.”

So, how do you turn the dreaded t-burg into something that would cause envy instead of pity? When in doubt, go ethnic! I figured if we borrowed from the famously flavorful shish kabob, but used turkey instead of lamb or beef, we just may be able to pull this off. I know I lot of you think chunks of meat when you hear “shish kabob,” but ground meat is also used, and I’ve always preferred that version anyway.

As I mention in the clip, I used the “rising juice method” to test for doneness, but since ground poultry isn’t something you want to take a chance with, I suggest you use a thermometer to ensure an internal temperature of 165 degrees F. Just keep in mind, since turkey is so low in fat, no matter how incredibly well you season the meat, if you overcook these, even a little, they will be dry.

But, the good news is if you don’t, and remove them with most of their precious moisture intact, you’ll be enjoying a turkey burger that’s not only not horrible, but is actually delicious. Enjoy!


Ingredients for 4 turkey burgers:
1 1/2 lb ground turkey
1 1/2  tablespoons plain breadcrumbs
1 1/2  tablespoons ground almonds
1 or 2 tsp hot chili paste, or minced fresh hot peppers
2 cloves crushed garlic
1 1/2 teaspoon finely grated fresh ginger
1 1/2 teaspoons salt
1 1/2 teaspoons garam masala
1 tablespoon lemon juice
2 tablespoons yogurt
2 tablespoons chopped fresh cilantro
*I garnished mine with mayo, topped with red onions and tomatoes I tossed in lemon juice, and more cilantro leaves.

View the complete recipe

Usually when I post a recipe, I want it to be fantastic, awesome, incredible, inspiring, and/or mind-blowing. With this turkey shish kaburger, I was only shooting for not horrible. Happily, we achieved that and much more.

I’ve received countless food wishes for turkey burgers over the years, but just the mere thought of that dull, pale, insipid lump of meat (aka “the Mitt Romney of meat”), had me reaching for the delete button. Even when I’m out for a cheeseburger, and I see someone in front of me begrudgingly order the turkey burger (hold the mayo), I think to myself, “that poor bastard.”

So, how do you turn the dreaded t-burg into something that would cause envy instead of pity? When in doubt, go ethnic! I figured if we borrowed from the famously flavorful shish kabob, but used turkey instead of lamb or beef, we just may be able to pull this off. I know I lot of you think chunks of meat when you hear “shish kabob,” but ground meat is also used, and I’ve always preferred that version anyway.

As I mention in the clip, I used the “rising juice method” to test for doneness, but since ground poultry isn’t something you want to take a chance with, I suggest you use a thermometer to ensure an internal temperature of 165 degrees F. Just keep in mind, since turkey is so low in fat, no matter how incredibly well you season the meat, if you overcook these, even a little, they will be dry.

But, the good news is if you don’t, and remove them with most of their precious moisture intact, you’ll be enjoying a turkey burger that’s not only not horrible, but is actually delicious. Enjoy!


Ingredients for 4 turkey burgers:
1 1/2 lb ground turkey
1 1/2  tablespoons plain breadcrumbs
1 1/2  tablespoons ground almonds
1 or 2 tsp hot chili paste, or minced fresh hot peppers
2 cloves crushed garlic
1 1/2 teaspoon finely grated fresh ginger
1 1/2 teaspoons salt
1 1/2 teaspoons garam masala
1 tablespoon lemon juice
2 tablespoons yogurt
2 tablespoons chopped fresh cilantro
*I garnished mine with mayo, topped with red onions and tomatoes I tossed in lemon juice, and more cilantro leaves.

View the complete recipe

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Turkey Meatballs with Asian Style Noodles

Gluten free turkey meatballs with Asian noodles
Light and tempting turkey meatballs with fresh herbs, ginger and lime.

Let it Roll, Baby, Roll


Okay, I confess. I admit it. When it comes to this recipe? I was totally inspired by Jamie Oliver and his Jamie's Food Revolution. I loved the flash mob stir-fry dance at Marshall University in episode four (view here at WabiSabi, one of the participants). The energy, spirit and creativity of the students, the killer combo of cooking and dance, with a generous dash of self expression and celebration got this creaky gluten-free goddess off the couch and movin', Baby.

Not to mention, craving a pan-tossed noodle stir-fry.

No doubt about it, I've been more attuned to Asian inspired flavors since moving to Santa Monica. Understandable. It's hard not to respond to the fresh, Pacific-infused tastes and heady scents of Asian fusion out here. So when we decided to play around with meatball recipes this weekend, yours truly started conjuring fusion-style tweaks for the humble Mediterranean meatball recipe I know and love.

First- I wanted to use organic free-range turkey (come Spring, I favor lighter meatballs and meatloaf, don't you?). And I knew I wanted to use fresh chopped herbs- mint, cilantro and parsley. Perfect with a splash of lime. Some spring onion. A little ginger and chile. Boom.

This Asian fusion meatball was born.

A quick note on my noodle choice- I've discovered Ancient Harvest Gluten-Free Quinoa Pasta-- and I love the texture and flavor. This is the least starchy gluten-free noodle I've found. And the best part is (perhaps due to the higher protein content of quinoa flour?) it stands up to pan tossing for brilliant stir-fries.



Read more + get the recipe >>
Gluten free turkey meatballs with Asian noodles
Light and tempting turkey meatballs with fresh herbs, ginger and lime.

Let it Roll, Baby, Roll


Okay, I confess. I admit it. When it comes to this recipe? I was totally inspired by Jamie Oliver and his Jamie's Food Revolution. I loved the flash mob stir-fry dance at Marshall University in episode four (view here at WabiSabi, one of the participants). The energy, spirit and creativity of the students, the killer combo of cooking and dance, with a generous dash of self expression and celebration got this creaky gluten-free goddess off the couch and movin', Baby.

Not to mention, craving a pan-tossed noodle stir-fry.

No doubt about it, I've been more attuned to Asian inspired flavors since moving to Santa Monica. Understandable. It's hard not to respond to the fresh, Pacific-infused tastes and heady scents of Asian fusion out here. So when we decided to play around with meatball recipes this weekend, yours truly started conjuring fusion-style tweaks for the humble Mediterranean meatball recipe I know and love.

First- I wanted to use organic free-range turkey (come Spring, I favor lighter meatballs and meatloaf, don't you?). And I knew I wanted to use fresh chopped herbs- mint, cilantro and parsley. Perfect with a splash of lime. Some spring onion. A little ginger and chile. Boom.

This Asian fusion meatball was born.

A quick note on my noodle choice- I've discovered Ancient Harvest Gluten-Free Quinoa Pasta-- and I love the texture and flavor. This is the least starchy gluten-free noodle I've found. And the best part is (perhaps due to the higher protein content of quinoa flour?) it stands up to pan tossing for brilliant stir-fries.



Read more + get the recipe >>
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Sloppy Toms – This Sandwich Has a Great Personality

I was so excited I’d been able to make such a fine Sloppy Joe with ground turkey instead of the usual beef, that I didn’t even consider its unsightly appearance as I ate. It wasn’t until later, as I edited the footage and photos that I realized this was not an attractive dish.

Even the best looking Sloppy Joe is a homely plate of food, but this was made even more so by the pale turkey meat. As I mentioned in the video, I believe a more thorough browning of the onions would have helped the color, and I will test that theory the next time I make this.

In fairness, it did look a little better in person, and the taste and texture were exactly as I had hoped. It tasted enough like a traditional beef Sloppy Joe to provide that satisfying comfort food fix, yet seemed much lighter.

Superficial beauty aside, this made for a very enjoyable lunch, and kept warm in a slow cooker, could also work very nicely for a Super Bowl party. I hope you give it a try soon. By the way, thanks to Me.Eat.Food for inspiring today post title! Enjoy!



Ingredients for 6 Portions:
2 tbsp butter
1 onion
salt and pepper to taste
1 1/4 pounds ground turkey plus 1/2 cup cold water
3/4 cup ketchup
1 1/2 tbsp brown sugar, or to taste
cayenne to taste
1/2 tsp Worcestershire sauce
1/2 tsp unsweetened cocoa
1 1/2 cup water, or as needed
1/3 cup chopped green onions
1/2 cup shredded white cheddar cheese

View the complete recipe

I was so excited I’d been able to make such a fine Sloppy Joe with ground turkey instead of the usual beef, that I didn’t even consider its unsightly appearance as I ate. It wasn’t until later, as I edited the footage and photos that I realized this was not an attractive dish.

Even the best looking Sloppy Joe is a homely plate of food, but this was made even more so by the pale turkey meat. As I mentioned in the video, I believe a more thorough browning of the onions would have helped the color, and I will test that theory the next time I make this.

In fairness, it did look a little better in person, and the taste and texture were exactly as I had hoped. It tasted enough like a traditional beef Sloppy Joe to provide that satisfying comfort food fix, yet seemed much lighter.

Superficial beauty aside, this made for a very enjoyable lunch, and kept warm in a slow cooker, could also work very nicely for a Super Bowl party. I hope you give it a try soon. By the way, thanks to Me.Eat.Food for inspiring today post title! Enjoy!



Ingredients for 6 Portions:
2 tbsp butter
1 onion
salt and pepper to taste
1 1/4 pounds ground turkey plus 1/2 cup cold water
3/4 cup ketchup
1 1/2 tbsp brown sugar, or to taste
cayenne to taste
1/2 tsp Worcestershire sauce
1/2 tsp unsweetened cocoa
1 1/2 cup water, or as needed
1/3 cup chopped green onions
1/2 cup shredded white cheddar cheese

View the complete recipe

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K.I.S.S. Turkey

After being inspired by watching dozens of celebrity chefs' favorite turkey techniques over the last few days, I decided to show a turkey being prepared using none of them. This goes out to all you terrified first timers whose heads are probably spinning with cryptic visions of brining, rubbing, marinating, injecting, smoking, and frying.

This also goes out to you grizzled veterans who realize the turkey is  nothing more than an edible centerpiece; merely an excuse to surround ourselves with the most delicious and decadent side dishes and desserts possible.

I’m not saying that all those tips and tricks aren’t worthwhile; they are, and I’ve used many of them at one time or another, but the fact remains that if you simply buy a great bird, rub it with a some butter, season it generously, and slow roast it – you’ll have a perfectly wonderful tasting turkey with magazine cover good looks.

Having said that, I don't really expect most of you to just settle for such a primitive method, but the point here is that you could if you wanted to. If you do decide to first use whatever brines, marinades, and/or spice rubs strike your fancy, this roasting method will still work very nicely. By the way, if you need it, check out this gravy post for what to do with all those pan drippings. Enjoy!


Ingredients:
12-24 pound turkey
seasoning salt: salt, black pepper, and cayenne
3 tbsp butter
4 springs of rosemary
1/2 bunch sage leaves
1 onion
1 carrot
1 celery rib
*Roast at 325 degrees F. for about 15 min/per pound or until an internal temp of 175 degrees F.
After being inspired by watching dozens of celebrity chefs' favorite turkey techniques over the last few days, I decided to show a turkey being prepared using none of them. This goes out to all you terrified first timers whose heads are probably spinning with cryptic visions of brining, rubbing, marinating, injecting, smoking, and frying.

This also goes out to you grizzled veterans who realize the turkey is  nothing more than an edible centerpiece; merely an excuse to surround ourselves with the most delicious and decadent side dishes and desserts possible.

I’m not saying that all those tips and tricks aren’t worthwhile; they are, and I’ve used many of them at one time or another, but the fact remains that if you simply buy a great bird, rub it with a some butter, season it generously, and slow roast it – you’ll have a perfectly wonderful tasting turkey with magazine cover good looks.

Having said that, I don't really expect most of you to just settle for such a primitive method, but the point here is that you could if you wanted to. If you do decide to first use whatever brines, marinades, and/or spice rubs strike your fancy, this roasting method will still work very nicely. By the way, if you need it, check out this gravy post for what to do with all those pan drippings. Enjoy!


Ingredients:
12-24 pound turkey
seasoning salt: salt, black pepper, and cayenne
3 tbsp butter
4 springs of rosemary
1/2 bunch sage leaves
1 onion
1 carrot
1 celery rib
*Roast at 325 degrees F. for about 15 min/per pound or until an internal temp of 175 degrees F.
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Turkey Noodle Casserole – Getting Ready for Thanksgiving Leftover Leftovers

This recipe is not for your Thanksgiving leftovers. Those should simply be reheated and eaten the next day, as either a hot sandwich, or just as they were the day before. This delicious Turkey Noodle Casserole is for the leftover leftovers.

I don’t know about you, but after a few days of eating Thanksgiving leftovers, no matter how tasty they originally were, I want something that makes me forget there’s even turkey in it. Since ingredients like garam masala, spicy cheese, and peppers aren’t typically used in the meal, they work wonderfully here to disguise the last of the holiday bird.

By the way, you’ll also want to assess the rest of your leftovers before constructing this casserole. The recipe is perfect for using up the last remnants of those “why did we make so much?” vegetable side dishes; things like peas and carrots, green beans and onions, or even butternut squash will work very nicely.

I know we have a few weeks to go, but I’m posting this nice and early so you can be sure to have the necessary items in your pantry already. Thanks to all those Black Friday lunatics, the less shopping you have to do after Thanksgiving, the better. I hope you give this a try, and like it so much that you add it to your regular recipe rotation. Enjoy!



Ingredients for 6 Servings:
3 tablespoons butter
3 tablespoons flour
3 1/2 cups cold milk
1 (10-oz) can condensed cream of mushroom soup
1 teaspoon garam masala, or curry powder
1 teaspoon dried tarragon
1/4 cup chopped green onions
1/2 cup diced red bell peppers
1/2 cup diced green bell peppers
1 cup shredded pepper Monterey jack cheese
1 teaspoon salt, or to taste
12 ounce package dry egg noodles
3 cups diced cooked turkey
5 oz bag potato chips, crushed into crumbs
This recipe is not for your Thanksgiving leftovers. Those should simply be reheated and eaten the next day, as either a hot sandwich, or just as they were the day before. This delicious Turkey Noodle Casserole is for the leftover leftovers.

I don’t know about you, but after a few days of eating Thanksgiving leftovers, no matter how tasty they originally were, I want something that makes me forget there’s even turkey in it. Since ingredients like garam masala, spicy cheese, and peppers aren’t typically used in the meal, they work wonderfully here to disguise the last of the holiday bird.

By the way, you’ll also want to assess the rest of your leftovers before constructing this casserole. The recipe is perfect for using up the last remnants of those “why did we make so much?” vegetable side dishes; things like peas and carrots, green beans and onions, or even butternut squash will work very nicely.

I know we have a few weeks to go, but I’m posting this nice and early so you can be sure to have the necessary items in your pantry already. Thanks to all those Black Friday lunatics, the less shopping you have to do after Thanksgiving, the better. I hope you give this a try, and like it so much that you add it to your regular recipe rotation. Enjoy!



Ingredients for 6 Servings:
3 tablespoons butter
3 tablespoons flour
3 1/2 cups cold milk
1 (10-oz) can condensed cream of mushroom soup
1 teaspoon garam masala, or curry powder
1 teaspoon dried tarragon
1/4 cup chopped green onions
1/2 cup diced red bell peppers
1/2 cup diced green bell peppers
1 cup shredded pepper Monterey jack cheese
1 teaspoon salt, or to taste
12 ounce package dry egg noodles
3 cups diced cooked turkey
5 oz bag potato chips, crushed into crumbs
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Turkey Gravy with Porcini Mushrooms and Marsala Wine – Make-Ahead So You Don’t Get Behind

They say timing is everything; to which I would add, “was” everything, and “will be” everything. So, with that in mind I present this “make-ahead” turkey gravy with porcini mushrooms and Marsala wine.

The Thanksgiving Day kitchen is a busy, hectic scene that can intimidate even the most experienced cooks. As dinnertime approaches, you’re flying around the kitchen trying to get everything to the table, hot, looking delicious, and most importantly, on time.

While the turkey is resting under foil, you’re mashing potatoes, reheating sweet potatoes, warming rolls, and probably trying to finish a gravy. That’s a lot of stuff going on, and one reason new cooks are so afraid to try a big holiday meal.

However, by doing your gravy ahead of time, you make that last-minute production a lot easier, and your other offerings will benefit from the extra attention. That’s not to say I want you to throw away all those lovely turkey pan juices sitting in your roasting pan. Time permitting of course, strain them into a saucepan, boil them down, and add them to this sauce.

This recipe is made for adaptation, so feel free to use a drier white wine, sherry, or none at all. I highly recommend the caramelized porcini mushrooms, which are easy to find dried in any large grocery store, but you can also use any fresh varieties with delicious results. Anyway, if you’re looking to “gourmet up” this year’s turkey gravy, I hope you give this a try. Enjoy!



Turkey Gravy Ingredients (makes about 3-4 cups gravy):
For the turkey neck stock:
2 tsp vegetable oil
3-4 turkey necks
1 onion
1 rib celery
1 carrot
1/3 cup Marsala wine, or white wine
2 quarts cold water
2 garlic cloves
1 bay leaf
1/4 oz dried porcini mushrooms
For the sauce:
1/4 cup butter
1/4 oz dried porcini mushrooms
3 tbsp flour
about 6 cups of the reserved turkey neck stock
2 tbsp heavy cream
salt and pepper to taste
They say timing is everything; to which I would add, “was” everything, and “will be” everything. So, with that in mind I present this “make-ahead” turkey gravy with porcini mushrooms and Marsala wine.

The Thanksgiving Day kitchen is a busy, hectic scene that can intimidate even the most experienced cooks. As dinnertime approaches, you’re flying around the kitchen trying to get everything to the table, hot, looking delicious, and most importantly, on time.

While the turkey is resting under foil, you’re mashing potatoes, reheating sweet potatoes, warming rolls, and probably trying to finish a gravy. That’s a lot of stuff going on, and one reason new cooks are so afraid to try a big holiday meal.

However, by doing your gravy ahead of time, you make that last-minute production a lot easier, and your other offerings will benefit from the extra attention. That’s not to say I want you to throw away all those lovely turkey pan juices sitting in your roasting pan. Time permitting of course, strain them into a saucepan, boil them down, and add them to this sauce.

This recipe is made for adaptation, so feel free to use a drier white wine, sherry, or none at all. I highly recommend the caramelized porcini mushrooms, which are easy to find dried in any large grocery store, but you can also use any fresh varieties with delicious results. Anyway, if you’re looking to “gourmet up” this year’s turkey gravy, I hope you give this a try. Enjoy!



Turkey Gravy Ingredients (makes about 3-4 cups gravy):
For the turkey neck stock:
2 tsp vegetable oil
3-4 turkey necks
1 onion
1 rib celery
1 carrot
1/3 cup Marsala wine, or white wine
2 quarts cold water
2 garlic cloves
1 bay leaf
1/4 oz dried porcini mushrooms
For the sauce:
1/4 cup butter
1/4 oz dried porcini mushrooms
3 tbsp flour
about 6 cups of the reserved turkey neck stock
2 tbsp heavy cream
salt and pepper to taste
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Gluten-Free Turkey Soup Recipe

This gluten free and easy turkey soup recipe will cure all ills
An easy, homemade turkey soup simmered in a Crock Pot.


A Cure to Slurp


A certain soup slurping and prickly individual (we won't name names, to protect the innocent) has been feeling under the weather for so long now the sensation is in danger of becoming a habit. Yes, the tree pollen onslaught continues. Blessed by a wet winter, Southern California trees are celebrating with copious amounts of pollen, and who can blame them?

Hence, your intrepid gluten-free goddess has been up to no good, stumbling and mumbling around her freshly painted apartment in a Snuffleupagus stupor, thick-nosed and unable to string two coherent sentences together, never mind invent a new recipe for her lovely and devoted readers (that would be, You). Ears and sinuses filled with unspeakable things do not a creative, exhuberant cook make.

This is when a Slow Cooker can save your life.

Read more + get the recipe >>
This gluten free and easy turkey soup recipe will cure all ills
An easy, homemade turkey soup simmered in a Crock Pot.


A Cure to Slurp


A certain soup slurping and prickly individual (we won't name names, to protect the innocent) has been feeling under the weather for so long now the sensation is in danger of becoming a habit. Yes, the tree pollen onslaught continues. Blessed by a wet winter, Southern California trees are celebrating with copious amounts of pollen, and who can blame them?

Hence, your intrepid gluten-free goddess has been up to no good, stumbling and mumbling around her freshly painted apartment in a Snuffleupagus stupor, thick-nosed and unable to string two coherent sentences together, never mind invent a new recipe for her lovely and devoted readers (that would be, You). Ears and sinuses filled with unspeakable things do not a creative, exhuberant cook make.

This is when a Slow Cooker can save your life.

Read more + get the recipe >>
reade more... Résuméabuiyad

New Mexican Stew with Ground Turkey + Green Chiles

New Mexican Stew with turkey, green chiles, and lime #glutenfree
Slurp worthy green chile stew with turkey.

Dust off the slow cooker.


Looking for a simple but truly fabulous slow cooker recipe to warm you up? Here is one my favorites. A New Mexican style stew with budget-friendly ground turkey spiked with roasted green chiles, lime, and cilantro. Make it as mild or as spicy as your taste buds prefer. It's perfect comfort food for any time of year.

Need more slow cooker inspiration? Check out the tasty gluten-free cookbook Make it Fast, Cook it Slow by fellow food blogger Stephanie O'Dea.


Read more + get the recipe >>
New Mexican Stew with turkey, green chiles, and lime #glutenfree
Slurp worthy green chile stew with turkey.

Dust off the slow cooker.


Looking for a simple but truly fabulous slow cooker recipe to warm you up? Here is one my favorites. A New Mexican style stew with budget-friendly ground turkey spiked with roasted green chiles, lime, and cilantro. Make it as mild or as spicy as your taste buds prefer. It's perfect comfort food for any time of year.

Need more slow cooker inspiration? Check out the tasty gluten-free cookbook Make it Fast, Cook it Slow by fellow food blogger Stephanie O'Dea.


Read more + get the recipe >>
reade more... Résuméabuiyad