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Thanksgiving Recipes

Submitted by ypm on Fri, 11/19/2010 - 10:49

 From Chef Andrew Selvaggio ‘s
Thanksgiving Recipes
 
Roast Turkey with Sage, Thyme and Rosemary
 
15-20 lb. Turkey
2 Bunches fresh Thyme
2 Bunches fresh Sage
1 Bunch fresh Rosemary
2 Bay Leaves
1 lb. Unsalted Butter
2 Large Spanish Onions
4 Carrots
½ Bunch Celery
1 Bunch Flat Italian Parsley
Fresh Ground Black Pepper
Kosher Salt
1 Golden Delicious Apple
 
Procedure
•        Wash Turkey thoroughly
•        Place chopped Celery, Carrot and Onion in a suitable sized roasting pan
•        Chop Herbs and Parsley and massage into the softened Unsalted Butter
•        Place a liberal amount of the Butter Herb Mixture under the breast (skin) of the bird going deep towards the thigh.
•        Place a bit of Celery, Carrots and Onions into the cavity along with the Apple and additional sprinkling of herbs
•        Liberally season the outside of the turkey with salt and fresh cracked black pepper.
•        Lift bird with cheesecloth that has been wetted with chicken stock
•        The cheese cloth should cover the entire breast
•        Wrap the legs with aluminum foil
•        Roast the birds according to the instructions given on the package
•        Baste the bird every half hour with drippings


 
Honey Pecan Candied Sweet Potatoes or Yams
 
Procedure
•        Place whole yams into a preheated 400 oven till the potatoes are ¾ baked
•        Let yams cool then peel skin off
•        Slice the yams into chunks and place in the bottom of a buttered baking dish
•        Dot the yams with brown sugar and soft butter
Feel free to add cinnamon at this time if you like
•        Drizzle the yams with honey and sprinkle with chopped pecans
•        Bake at 375 degrees until golden brown and caramelized
 
For Apple and Sage Stuffing
 
Ingredients
2 bunch Celery
1 bunch Rosemary
1 bunch Thyme
2 bunches Sage
1 bunch fresh Flat Parsley
1 ½ lb. butter unsalted
3 large onions, diced
4 peeled, cooked, and diced Golden Delicious Apples
3 bags Pepperidge Farm Sage Dressing
8 dry croissant rolls torn into pieces
2 qt. Turkey stock or College Inn Chicken Broth
4 eggs (optional)
 
Procedure
•        In a large sauce pot sauté the celery, onions, and apples with 1½ lbs. of butter
•        Add all of the chicken stock and the herbs and bring to a boil
•        Place the bread into a roasting pan for mixing
•        Add vegetables and part of the stock and begin to incorporate into stuffing
•        Continue till stuffing is very moist
•        Add eggs to stuffing for additional richness and leavening
•        Transfer stuffing into a buttered baking dish
•        Bake in a 400 degree preheated oven till internal temperature is 160 and top is lightly browned
•        It is a good idea to remove the foil for the last ten minutes of cooking to brown the dressing
•        You may also add chestnuts, sausage, walnuts, etc.
 
Cranberry Sauce
1 bag Cranberries
1 cup sugar
½ jar orange marmalade
2 cups orange juice
Water as needed
¼ cup Grenadine
2 cinnamon sticks
 
Procedure
•        Place all ingredients into a sauce pan, then bring to boil - if the berries begin to pop then remove for a whole berry look
•        If you want a smoother consistency, then cook longer
 
For the Gravy
•        Drain vegetables from bottom of roaster
•        Place vegetables into a blender and blend to smooth (be careful!)
•        Place pureed vegetables into a saucepan
•        Adjust to desired consistency with turkey stock
•        Add chopped giblets from roasting pan ~.
•        You may thicken lightly with cornstarch aid add dry sherry or if you prefer, use a roux to thicken
 
Roux
•        Equal parts of melted butter and flour cooked in a sauté pan till light brown. Add slowly to the gravy with a whisking motion so there are no lumps



 
Smashed Potatoes
5 lbs. Yukon Gold Potatoes
1 lb. unsalted butter softened
Salt
Black pepper
2-3 cups cream or chicken stock if you prefer
¼ cup sautéed garlic, horseradish, minced sundried tomatoes or other fresh chopped
Herbs
 
Procedure
•        Boil potatoes till very well cooked, then drain
•        Place potatoes back into the pot and then add butter
•        Smash the potatoes till the butter is melted and then add remaining ingredients, incorporating until smooth
•        Note: add cream or stock gradually so you don’t have potato soup
•        Garnish with fresh chopped chives or Italian parsley
 
Turkey Stock
Carrots
Celery
Onion
Peppercorns
Parsley
Bay leaf
Necks and wings of turkey
College Inn Chicken Broth
Fresh Rosemary, Sage, Thyme, and flat Italian parsley
 
Place all ingredients into a stockpot and fill with cold water. Slowly bring to a boil and reduce heat to simmer.