Turkey Dressing

Ingredients:Turkey dressing
• 1 1/4 cup chicken broth
8 ounces chopped mushrooms
• 
1 cup chopped onion
• 
1 cup chopped celery
• 1 tablespoon vegetable oil
• 
1 teaspoon kosher salt
• 
3 cups Challah bread, cut into 1/2-inch cubes (from approximately 4 to 5 slices)
• 
2 whole eggs, beaten
• 
2 teaspoons dried rubbed sage
• 
2 teaspoons dried parsley
• 
1/4 teaspoon freshly ground black pepper

Directions:
• Preheat the oven to 400 degrees F.
•  To a saucepan add celery.
• Add water to cover and boil for 15 minutes.
• Remove from heat, drain.
• In a large mixing bowl toss the onion, celery, and mushrooms, with the oil and salt.
• Place the vegetables on a sheet pan and roast for 35 minutes.
• During the last 10 minutes of cooking, spread the cubed bread over the vegetables, return to the oven, and continue cooking.
• Take the dressing out of the oven.
• Add chicken stock, eggs, sage, parsley and black pepper.
• Place the dressing in a heatproof casserole.
• Place in the preheated oven and bake for 10  minutes.

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Chili Powder

Ingredients:chili powder
• 2 tablespoons paprika
• 1 teaspoon oregano
• 1  teaspoon cumin
• 1 teaspoon garlic powder
• 1  teaspoon cayenne pepper
• 3/4 teaspoon onion powder

Directions:
• Mix all the spices together.

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New Year

Applesauce

Ingredients:Applesauce
• 5  lbs apples
• Juice of one lemon (3 Tbsp)
• 2  cinnamon sticks
• 1/4 cup of light brown sugar
•1/4 cup of white sugar
• 1 cup of water
• 1/2 teaspoon of salt

Directions:
• Peel, core and quarter apples.
• Put all ingredients into a large pot.
• Cover.
• Bring to boil.
• Lower heat and simmer for 20-30 minutes.
• Remove from heat.
• Remove cinnamon sticks.
• Mash with potato masher.

Ready to serve, either hot or refrigerated.

Freezes easily, lasts up to one year in a cold freezer.

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White Roux

Ingredients:white roux
• 4 tablespoons of pan drippings and/or butter
• 6 tablespoons flour

Directions:
• Heat fat or over medium high heat.
• Add 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.

Note: Roux can be used immediately to thicken a liquid that is at or below room temperature. To thicken a hot liquid, allow roux to cool to room temperature, or refrigerate.

Tightly wrapped, roux can be refrigerated for up to a month. Simply break off pieces and use as needed.

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Peach Syrup

Ingredients:Peach Syrup
• 5 cups, peeled and sliced
• 2 cups sugar
• 2 TB spoons lemon juice
• 2 teaspoons almond extract

Directions:
• Puree the peaches in the blender.
• Mix peaches, sugar and lemon in a pot.
• Bring to boil and simmer for 5 minutes.
• Add almond extract and simmer for 1 more minute.
• Cool.
•Cover; chill at least 1 hour and up to 2 weeks

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Movie Theater Popcorn

Ingredients: Movie Theater Popcorn
• 3 TB spoons oil
• 1 stick  butter
• 1/2 cup unpopped popcorn
• 1 teaspoon popcorn salt

Directions:
• Melt  butter in a glass measuring cup in the microwave. ”
• Let sit for a few minutes; the butter will separate into 3 layers.
• Skim off the top layer of foam, then slowly pour the clarified butter into a heatproof container; discard the bottom layer of milk solids.
• Heat the oil in a 2 to 3 quart saucepan or pot with a lid set over medium-high heat. • Pour in popcorn kernels and sprinkle  salt to lightly cover the layer of kernels.
• Add 2 TB spoons of  butter to the pot and cover with the lid.
• As soon as the kernels start to pop, shake the pan back and forth across the burner constantly until the popping slows down.
• As soon as the pops are about 2 seconds apart, remove from the heat and pour into a serving bowl.
• Taste, and season with additional salt or butter if desired

Note: Use 3 tablespoons hot clarified butter for 10 cups popcorn; refrigerate the rest (it’s great for sauteeing).

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Peach Roll-ups

Ingredients:peach roll up
2.5 lb peaches
1 lb sugar

Directions:
  Puree peaches in a food processor or blender until smooth.
• Pour that mixture into a saucepan and stir in  sugar.
• Cook this mixture for  30 minutes.
• Spread the mixture out evenly onto a  parchment paper lined baking sheet.
• Let the strip bake/dehydrate for 3 hours in a 170 degree oven, then let it cool.
• Set aside and cool at room temperature; it takes several hours for the fruit to soften up. Note that when you first take the fruit leather out of the oven, the edges will be a bit dry and crispy, but if you allow it to sit out for several hours it softens up nicely.
• Cut with a knife, pizza cutter or scissors into strips, keeping the paper on if desired, then roll the leather into “roll ups”.
• Serve.

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Turkey Gravy

Ingredients:Turkey Gravy
• 1/2 cup butter
• 1/2 cup all-purpose flour, plus 3 tablespoons
• 1/2 teaspoon black pepper
• 4 cups pan drippings (or see options below the recipe)

Directions:
• Drain the pan drippings for the roasted turkey through a fine strainer.
• Let sit and then remove any fat from the top of the drippings.
• Add in chicken broth or water to make 4 cups if necessary.
• In a medium saucepan, melt  butter.
• Add  black pepper.
• Add  flour; constantly whisk for about 3 minutes over low heat.
• Slowly add in the 4 cups turkey broth/drippings; whisk constantly over medium-low heat until bubbly and thickened (about 3 minutes).

 

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Doughnut Glaze

Ingredients:donuts glaze
• 1/4 cup whole milk
• 1/2 teaspoon vanilla extract
• 2 cups confectioners’ sugar

Directions:
• Combine milk and vanilla in a medium saucepan and heat over low heat until warm.
• Sift confectioners’ sugar into milk mixture.
• Whisk slowly, until well combined.
• Remove the glaze from the heat and set over a bowl of warm water.
• Dip doughnuts into the glaze, 1 at a time, and set on a draining rack placed in a half sheet pan for 5 minutes before serving.

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