from Best of Bridge Holiday Classics
Turkey almost always has the place of honor when family and friends gather for holiday meals. It’s perfect when serving a crowd. It’s economical, too, and everyone loves it. Best of all are the leftovers that get wrapped and placed in the fridge for hearty sandwiches the next day — or even later that night.
Stuffing
1⁄3 cup butter
2 cups chopped onions
2 cups chopped celery
8 oz mushrooms, chopped
4 cloves garlic, minced
1 tbsp dried rubbed sage
1 tsp dried thyme
1 tsp dried marjoram
1 tsp salt
1⁄2 tsp freshly ground black pepper
12 cups white or whole wheat bread, toasted on a baking sheet in a 350°F (180°C) oven for 15 minutes
1⁄2 cup chopped fresh parsley
1 cup turkey gravy stock 250 mL
Turkey
1 turkey (about 12 to 14 lbs/6 to 7 kg)
2 tbsp melted butter
6 cloves garlic, unpeeled
1 large onion, cut into 8 wedges
2 carrots, cut into chunks
1 large stalk of celery, cut into chunks
1 tsp dried rosemary, crumbled
1⁄2 tsp dried thyme
1⁄2 tsp dried marjoram
Salt and freshly ground black pepper
Gravy
1⁄4 cup all-purpose flour
1⁄2 cup white wine or additional stock
3 cups turkey gravy stock
Salt and freshly ground black pepper
Stuffing: In a large skillet, melt butter over medium heat; cook onions, celery, mushrooms, garlic, sage, thyme, marjoram, salt, and pepper, stirring often, for 15 minutes or until tender. In a large bowl, combine the onion mixture, bread cubes, and parsley. Spoon into a greased 12-cup (3 L) casserole dish. To bake, add enough turkey stock to moisten the stuffing and toss. (If you plan to stuff the bird, omit stock.) Cover with lid or foil and place in oven for the last hour of roasting turkey, uncovering for the last 30 minutes to brown and crisp the top.
Turkey: Preheat oven to 325°F (160°C). Remove neck and giblets from the bird; reserve to make stock. Rinse turkey with cold water; pat dry. Secure legs by tying with a string or tucking under the skin around the tail; fold wings back and secure neck skin with a skewer. Place turkey, breast side up, on a greased rack in a large roasting pan or broiler pan. Brush the bird with melted butter. Lightly crush garlic with the side of the knife; scatter garlic, onion, carrots, and celery in the pan. Season turkey and vegetables with rosemary, thyme, marjoram, salt and pepper. Insert the meat thermometer into the thickest part of the inner turkey thigh, being careful not to touch the bone. Roast turkey for 31⁄4 to 31⁄2 hours; no need to baste. (If turkey starts to brown too quickly, tent bird loosely with heavy-duty foil, shiny side down.) Turkey is done when the meat thermometer registers 165°F (74°C) for an unstuffed bird; 170°F (77°C) if stuffed. Remove from oven; cover with foil and let stand for 15 minutes for easy carving.
Gravy: Skim fat from roasting pan; place over medium heat. Stir in flour; cook, stirring, for 1 minute. Add wine; cook, stirring, until reduced by half. Stir in stock; bring to a boil, scraping up brown bits from the bottom of the pan, until the gravy thickens. Strain through a fine sieve into a saucepan, pressing down on the vegetables; discard the vegetables. Season the gravy with salt and pepper to taste.
Serves 8 to 10, plus leftovers
Tip: Turkey Gravy Stock – Pat neck and giblets dry (Do not use liver). In a large saucepan, heat 1 tbsp (15 mL) vegetable oil over medium-high heat; cook neck and giblets, stirring, for 8 minutes or until nicely browned. Add 1 each chopped onion, carrot, and celery stalk, including leaves, along with 1 tsp (5 mL) dried thyme; cook, stirring, for 3 minutes or until vegetables are lightly colored. Add 1 cup (250 mL) white wine, if desired. Stir in 6 cups (1.5 L) water; season lightly with salt and pepper. Bring to a boil, cover, and simmer over medium-low heat for 3 hours. Strain stock through cheesecloth-lined or fine sieve; discard solids. Makes about 4 cups (1 L) of stock.
Variation: Sausage-Apple Stuffing – Cook 1 lb (500 g) bulk sausage meat in a large skillet over medium-high heat, breaking up with the back of a spoon, until no longer pink; drain off fat. Add 2 peeled, finely chopped apples; combine with bread stuffing mixture.
Nada’s Tips & Tricks: Everyone has their own way of making the classic roast turkey. If you need somewhere to start on your holiday culinary journey, this is the perfect recipe. Change things up whenever you make it, so it becomes truly yours. Bon Appetit!
Courtesy of Best of Bridge Holiday Classics © 2014 www.robertrose.ca Reprinted with permission. Available where books are sold. Text copyright © 2014 The Best of Bridge Publishing Ltd. and Robert Rose Inc. Photographs copyright © 2014 Robert Rose Inc. (except as noted below). Other Images Turkey (cover) © istockphoto.com/Liliboas; Turkey (inside) © istockphoto.com/LauriPatterson; Cover and text design copyright © 2014 Robert Rose Inc. https://robertrose.ca/catalogue/best-of-bridge-holiday-classics/