The Epicurious Cookbook (43 page)
Read The Epicurious Cookbook Online
Authors: Tanya Steel
3.
Place the turkey in the oven and roast 20 minutes. Reduce the oven temperature to 350°F. Roast 30 minutes more, then pour 1 cup broth over and add 1 tablespoon plain butter to the roasting pan. Roast 30 minutes more; baste with pan juices, then pour another 1 cup broth over and add another 1 tablespoon butter to pan. Cover the turkey loosely with foil. Roast until a thermometer inserted into thickest part of the thigh registers 175°F, basting with pan juices and adding 1 cup broth and 1 tablespoon butter to pan every 45 minutes, about 1 hour 45 minutes longer. Transfer the turkey to a platter; let stand 30 minutes (internal temperature will rise 5 to 10 degrees).
Place the turkey in the oven and roast 20 minutes. Reduce the oven temperature to 350°F. Roast 30 minutes more, then pour 1 cup broth over and add 1 tablespoon plain butter to the roasting pan. Roast 30 minutes more; baste with pan juices, then pour another 1 cup broth over and add another 1 tablespoon butter to pan. Cover the turkey loosely with foil. Roast until a thermometer inserted into thickest part of the thigh registers 175°F, basting with pan juices and adding 1 cup broth and 1 tablespoon butter to pan every 45 minutes, about 1 hour 45 minutes longer. Transfer the turkey to a platter; let stand 30 minutes (internal temperature will rise 5 to 10 degrees).
4.
Strain the pan juices into a bowl; whisk in the gravy base. Melt the reserved 2 tablespoons herb butter in a heavy large saucepan over medium heat; add the flour and whisk constantly until the roux is golden brown, about 6 minutes. Gradually add the pan juice–gravy base mixture; increase the heat and whisk constantly until gravy thickens, boils, and is smooth. Reduce the heat to medium; boil gently until gravy is reduced to 4½ cups, whisking often, about 10 minutes. Season the gravy with salt and pepper and serve with the turkey.
Strain the pan juices into a bowl; whisk in the gravy base. Melt the reserved 2 tablespoons herb butter in a heavy large saucepan over medium heat; add the flour and whisk constantly until the roux is golden brown, about 6 minutes. Gradually add the pan juice–gravy base mixture; increase the heat and whisk constantly until gravy thickens, boils, and is smooth. Reduce the heat to medium; boil gently until gravy is reduced to 4½ cups, whisking often, about 10 minutes. Season the gravy with salt and pepper and serve with the turkey.
We think this might well be the ultimate Thanksgiving menu, one that stars Tom Colicchio’s Herb-Butter Turkey, Brussels Sprout Hash with Caramelized Shallots, and New England Sausage, Apple, and Dried Cranberry Stuffing.
“I did add a lemon to the cavity and some lemon zest to the herb butter. The result was a beautifully browned, moist bird with the most delicious gravy we have ever had.”
A cook, Fairport, New York
do ahead:
The
GRAVY BASE
can be prepared 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm before using.
new england sausage, apple, and dried cranberry stuffing
There’s a lot to like about this classic American stuffing. Sweet Italian sausage has salty appeal, while the combination of tart green apples and dried cranberries delivers a one-two punch of tangy sweetness.
YIELD: MAKES 14 SERVINGS (ABOUT 18 CUPS)
14 ounces white bread, cut into ¾-inch cubes (about 12 cups)
1 pound sweet Italian sausages, casings removed
¼ cup (½ stick) butter
6 cups sliced leeks (white and pale green parts only; about 3 large leeks)
1 pound tart green apples, peeled, cored, and chopped
2 cups chopped celery with leaves
4 teaspoons poultry seasoning
1 cup dried cranberries (about 4 ounces)
4 teaspoons chopped fresh rosemary
⅔ cup chopped fresh parsley
3 large eggs, beaten to blend
1⅓ cups low-sodium chicken broth, or as needed
1.
Preheat the oven to 350°F. Divide the bread cubes between 2 large baking sheets. Bake until slightly dry, about 15 minutes. Cool completely.
Preheat the oven to 350°F. Divide the bread cubes between 2 large baking sheets. Bake until slightly dry, about 15 minutes. Cool completely.
2.
Sauté the sausages in a heavy large skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage to a large bowl.
Sauté the sausages in a heavy large skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage to a large bowl.
3.
Pour off any drippings from the skillet. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery, and poultry seasoning; sauté until leeks soften, about 8 minutes. Mix in the cranberries and rosemary. Add the mixture to the sausage, then mix in the bread and parsley. Season the stuffing to taste with salt and pepper.
Pour off any drippings from the skillet. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery, and poultry seasoning; sauté until leeks soften, about 8 minutes. Mix in the cranberries and rosemary. Add the mixture to the sausage, then mix in the bread and parsley. Season the stuffing to taste with salt and pepper.
4.
When ready to stuff the bird, mix the eggs into the stuffing. Fill the main turkey cavity with the stuffing. Mix enough chicken broth into the remaining stuffing to moisten (about ¾ to 1 cup chicken broth, depending on amount of remaining stuffing). Spoon into a buttered baking dish. Cover with buttered aluminum foil and bake alongside the turkey until heated through, about 45 minutes. Uncover stuffing and bake until top is golden brown, about 15 minutes.
When ready to stuff the bird, mix the eggs into the stuffing. Fill the main turkey cavity with the stuffing. Mix enough chicken broth into the remaining stuffing to moisten (about ¾ to 1 cup chicken broth, depending on amount of remaining stuffing). Spoon into a buttered baking dish. Cover with buttered aluminum foil and bake alongside the turkey until heated through, about 45 minutes. Uncover stuffing and bake until top is golden brown, about 15 minutes.
“Challah bread is a wonderful substitute, but more often I use potato bread. Raisins and dried apricots are a good substitute for dried cranberries.”
A cook, New Jersey
cook’s note:
To bake the
STUFFING
in pan, butter a 15 by 10-inch baking dish. Mix 1⅓ cups broth into stuffing and transfer to the prepared dish. Cover with buttered foil and bake at 350°F until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.
brussels sprout hash
with caramelized shallots
with caramelized shallots
Thanks to caramelized shallots and a brown sugar–cider vinegar glaze, this surprisingly elegant hash wins over even the most adamant of Brussels sprout naysayers. Plus, it requires almost no preparation; everything is quickly sautéed, making this an ideal addition to the holiday table. This hearty hash is also perfect for the morning. Pair it with a sunny-side egg, and you have a well-rounded breakfast or an impressive, guest-worthy brunch.
YIELD: MAKES 8 TO 10 SERVINGS
6 tablespoons (¾ stick) butter
½ pound shallots, thinly sliced
Kosher or other coarse salt
2 tablespoons apple cider vinegar
4 teaspoons sugar
1½ pounds Brussels sprouts, trimmed
3 tablespoons extra-virgin olive oil
1 cup water
1.
Melt 3 tablespoons butter in a medium skillet over medium heat. Add the shallots; sprinkle with kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add the vinegar and sugar. Stir until brown and glazed, about 3 minutes.
Melt 3 tablespoons butter in a medium skillet over medium heat. Add the shallots; sprinkle with kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add the vinegar and sugar. Stir until brown and glazed, about 3 minutes.
2.
Halve the sprouts lengthwise. Cut lengthwise into thin (⅛-inch) slices. Heat the oil in a large skillet over medium-high heat. Add the sprouts; sprinkle with salt and pepper. Sauté until brown at the edges, 6 minutes. Add the water and remaining 3 tablespoons butter. Sauté until most of the water evaporates and the sprouts are tender but still bright green, 3 minutes. Add the shallots; season with salt and pepper.
Halve the sprouts lengthwise. Cut lengthwise into thin (⅛-inch) slices. Heat the oil in a large skillet over medium-high heat. Add the sprouts; sprinkle with salt and pepper. Sauté until brown at the edges, 6 minutes. Add the water and remaining 3 tablespoons butter. Sauté until most of the water evaporates and the sprouts are tender but still bright green, 3 minutes. Add the shallots; season with salt and pepper.
“I found that by prepping all of the ingredients and storing them in tight plastic, I can throw the sauté together a few minutes before dinner and not lose the greenness and crispness of the sprouts. It’s a Thanksgiving staple.”
Oh_wow, Frenchtown, New Jersey
turkey pot pie
with cheddar biscuit crust
with cheddar biscuit crust
This simple-to-prepare pot pie is a perfect excuse for all that leftover Thanksgiving turkey. The cheesy crust is so good that you’ll want to bake it as a stand-alone biscuit—use just a cup of buttermilk for a stiffer consistency.
YIELD: MAKES 8 SERVINGS
FOR STOCK
Carcass and skin from 12- to 14-pound roast turkey
10 cups water
FOR FILLING
1 medium onion, coarsely chopped
2 large carrots, cut into ½-inch pieces
2 celery ribs, cut into ½-inch pieces
1 large parsnip, peeled, cored, and cut into ½-inch pieces
1 teaspoon chopped fresh thyme
½ teaspoon salt
¼ teaspoon pepper
3 tablespoons unsalted butter
½ pound mushrooms, trimmed and quartered
¼ cup all-purpose flour
4 cups roast turkey meat, cut into ½-inch pieces
1 (10-ounce) package frozen baby peas, thawed
FOR BISCUIT CRUST
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon black pepper
1 cup coarsely grated extra-sharp Cheddar cheese
¼ cup grated Parmigiano-Reggiano cheese
¾ stick (6 tablespoons) cold unsalted butter, cut into ½-inch pieces
1¼ cups well-shaken buttermilk
MAKE STOCK
Separate parts of the carcass and put, along with skin, in an 8-quart pot. Cover the bones with the water and simmer until liquid is reduced by one-third, about 1½ hours. Strain through a fine-mesh sieve into a large bowl. Set aside 3½ cups stock (reserve remainder for another use).
MAKE FILLING
1.
Cook the onion, carrots, celery, parsnip, thyme, salt, and pepper in the butter in a 12-inch-wide shallow pot (3- to 4-quart), covered, over medium heat, stirring occasionally, until the vegetables are almost tender, 10 to 12 minutes. Add the mushrooms and cook, uncovered, stirring, until tender, 5 to 7 minutes.
Cook the onion, carrots, celery, parsnip, thyme, salt, and pepper in the butter in a 12-inch-wide shallow pot (3- to 4-quart), covered, over medium heat, stirring occasionally, until the vegetables are almost tender, 10 to 12 minutes. Add the mushrooms and cook, uncovered, stirring, until tender, 5 to 7 minutes.
2.
Sprinkle with the flour and cook, stirring constantly, 2 minutes. Stir in the reserved stock, scraping up any brown bits, and bring to a boil, stirring, then simmer until slightly thickened, about 3 minutes. Stir in the turkey, peas, and salt and pepper to taste. Reheat over low heat just before topping with biscuit crust.
Sprinkle with the flour and cook, stirring constantly, 2 minutes. Stir in the reserved stock, scraping up any brown bits, and bring to a boil, stirring, then simmer until slightly thickened, about 3 minutes. Stir in the turkey, peas, and salt and pepper to taste. Reheat over low heat just before topping with biscuit crust.
MAKE BISCUIT CRUST AND BAKE PIE
1.
Preheat the oven to 400°F, with the rack in the middle.
Preheat the oven to 400°F, with the rack in the middle.
2.
Sift together the flour, baking powder, baking soda, salt, and pepper into a medium bowl. Add the cheeses and toss to coat. Blend in the butter with a pastry blender or your fingertips until the mixture resembles coarse meal. Add the buttermilk and stir just until a dough forms.
Sift together the flour, baking powder, baking soda, salt, and pepper into a medium bowl. Add the cheeses and toss to coat. Blend in the butter with a pastry blender or your fingertips until the mixture resembles coarse meal. Add the buttermilk and stir just until a dough forms.
3.
Drop the biscuit dough onto the filling in 8 large mounds, leaving spaces between the biscuits. Bake until the biscuits are puffed and golden brown and the filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.
Drop the biscuit dough onto the filling in 8 large mounds, leaving spaces between the biscuits. Bake until the biscuits are puffed and golden brown and the filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.
cornbread stuffing
with fresh and dried fruit
with fresh and dried fruit
Buttermilk-enriched cornbread combines with onions, apples, dried apricots, and prunes in this simple and versatile Thanksgiving stuffing. While prep is fairly minimal, take note: You’ll need to dry the bread overnight, so be sure to start this recipe the day before. And if you’d like to offer a vegetarian-friendly option, swap a high-quality vegetable stock for the chicken broth.
YIELD: MAKES 6 SERVINGS
Buttery Cornbread (recipe follows)
½ cup (1 stick) unsalted butter
4 cups chopped onions
4 cups chopped unpeeled McIntosh or Golden Delicious apples (about 2 large)
2 cups chopped celery with leaves
24 pitted prunes, diced (about 10 ounces)
12 dried apricot halves, diced (about 2 ounces)
1 tablespoon fennel seeds
2 teaspoons kosher or other coarse salt
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1 cup low-sodium chicken broth
1.
Cut the bread lengthwise into 1-inch-wide slices. Place on a baking sheet; cover with a kitchen towel and let dry overnight. Cut the bread slices into 1-inch cubes.
Cut the bread lengthwise into 1-inch-wide slices. Place on a baking sheet; cover with a kitchen towel and let dry overnight. Cut the bread slices into 1-inch cubes.
2.
Preheat the oven to 375°F. Butter a 13 by 9-inch glass baking dish. Melt the butter in a heavy large skillet over medium heat. Add the onions and sauté until translucent, about 10 minutes. Add the apples and celery; sauté until celery begins to soften, about 10 minutes. Scrape the contents of the skillet into a very large bowl. Add the prunes, apricots, fennel seeds, salt, pepper, and thyme; toss. Add the dried bread cubes and toss until evenly combined. Transfer the stuffing to the prepared dish. Pour the broth evenly over.
Preheat the oven to 375°F. Butter a 13 by 9-inch glass baking dish. Melt the butter in a heavy large skillet over medium heat. Add the onions and sauté until translucent, about 10 minutes. Add the apples and celery; sauté until celery begins to soften, about 10 minutes. Scrape the contents of the skillet into a very large bowl. Add the prunes, apricots, fennel seeds, salt, pepper, and thyme; toss. Add the dried bread cubes and toss until evenly combined. Transfer the stuffing to the prepared dish. Pour the broth evenly over.
3.
Bake the stuffing uncovered until heated through and the top begins to form a crust, about 40 minutes.
Bake the stuffing uncovered until heated through and the top begins to form a crust, about 40 minutes.
buttery cornbread
YIELD: MAKES 1 LOAF
1⅓ cups coarse stone-ground yellow cornmeal
1 cup unbleached all-purpose flour
¼ cup sugar
2 teaspoons baking powder
¾ teaspoon kosher or other coarse salt
1 cup plus 2 tablespoons buttermilk
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, melted
1 large egg plus 1 large egg yolk, lightly beaten
1.
Butter a 9 by 5 by 3-inch metal loaf pan. Mix the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Add the buttermilk, melted butter, and beaten eggs. Stir with a wooden spoon until well blended. Let the mixture stand 30 minutes to absorb the liquid. Meanwhile, preheat the oven to 375°F.
Butter a 9 by 5 by 3-inch metal loaf pan. Mix the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Add the buttermilk, melted butter, and beaten eggs. Stir with a wooden spoon until well blended. Let the mixture stand 30 minutes to absorb the liquid. Meanwhile, preheat the oven to 375°F.
2.
Pour the batter into the prepared pan. Bake the bread until browned around the edges and a tester inserted into the center comes out clean, about 40 minutes. Let the bread rest in the pan 5 minutes. Turn bread out onto a rack and cool completely.
Pour the batter into the prepared pan. Bake the bread until browned around the edges and a tester inserted into the center comes out clean, about 40 minutes. Let the bread rest in the pan 5 minutes. Turn bread out onto a rack and cool completely.
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