This one is not mine, but a friend has prepared it for a workplace Thanksgiving meal the last 2 years and I adore it, so I am sharing it:
12 oz. Frozen Cranberries (Frozen Bag)
2 Large (3 Med) Granny Smith Apples
8 oz. of Crushed Pineapple (Canned)
3 oz. of Strawberry jello (sugar free works fine)
1 Cup of Hot Water
1/2 Cup of Sugar
Peel Apples
Shred Cranberries and Apples in a food processor
Add crushed Pineapple and pulse to combine
Dissolve Strawberry Jello in hot water, add sugar and dissolve.
Add Jello to mix of cranberries, apples, and pineapple and combine....refrigerate for like 15-20 before serving
Sunday, November 20, 2011
Aaron's Turkey Gravy
Deep Fried Turkey is the best, but you need a good gravy. Fortunately, you can take the neck and innards from the thawed turkey and make a killer gravy:
4 tablespoons bacon grease
2 tablespoons unsalted butter
2/3 cup all-purpose flour
5 tablespoons olive oil
Neck and innards from 1 (or 2 small) Turkey(s)
1 large onion, quartered
5 carrots, rough chop
4 stalks of celery, rough chop
1 head garlic, sliced
8 allspice berries
8 black peppercorns
Chopped Herbs as desired (Sage, Parsley, Thyme)
5 cups low-sodium turkey or chicken broth
5 Cups of Water
Salt & Pepper
Melt the bacon grease, butter and 1 tablespoon olive oil on medium heat; add the flour all at once whisking vigorously. When mixture thins and starts to bubble, reduce heat to low and cut back on the whisking. Cook until you smell a toasty aroma then cook 2 minutes more, stirring occasionally. Cool and refrigerate the roux until ready to make gravy.
Heat 4 tablespoons olive oil in a large stock pot over medium-high heat. Add turkey neck and giblets cook for 20 minutes. Add the onion, carrots, celery, garlic, herbs, and peppercorns and cook for 5 minutes. Add the Water, cook for 15 minutes. Add the broth/stock, let simmer for 2 hours on low heat. Strain the liquid and clean the pot. Put Stock back into pot and put on heat; add cold roux. Cook and Stir for 10 - 15 minutes until not lumpy (Adding flour for desired thickness)
Season to taste with Salt, Pepper, Thyme, Parsley, Cayenne Pepper, Garlic Powder and Allspice
4 tablespoons bacon grease
2 tablespoons unsalted butter
2/3 cup all-purpose flour
5 tablespoons olive oil
Neck and innards from 1 (or 2 small) Turkey(s)
1 large onion, quartered
5 carrots, rough chop
4 stalks of celery, rough chop
1 head garlic, sliced
8 allspice berries
8 black peppercorns
Chopped Herbs as desired (Sage, Parsley, Thyme)
5 cups low-sodium turkey or chicken broth
5 Cups of Water
Salt & Pepper
Melt the bacon grease, butter and 1 tablespoon olive oil on medium heat; add the flour all at once whisking vigorously. When mixture thins and starts to bubble, reduce heat to low and cut back on the whisking. Cook until you smell a toasty aroma then cook 2 minutes more, stirring occasionally. Cool and refrigerate the roux until ready to make gravy.
Heat 4 tablespoons olive oil in a large stock pot over medium-high heat. Add turkey neck and giblets cook for 20 minutes. Add the onion, carrots, celery, garlic, herbs, and peppercorns and cook for 5 minutes. Add the Water, cook for 15 minutes. Add the broth/stock, let simmer for 2 hours on low heat. Strain the liquid and clean the pot. Put Stock back into pot and put on heat; add cold roux. Cook and Stir for 10 - 15 minutes until not lumpy (Adding flour for desired thickness)
Season to taste with Salt, Pepper, Thyme, Parsley, Cayenne Pepper, Garlic Powder and Allspice
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