This is of course a huge favorite with many families and made many ways. This is our favorite roasted recipe...because my husband likes to do one that is smoked... which I'll get the recipe for at a later date.
You will need:
Roasting pan with lid to accommodate a 12 pound turkey
small mixing bowl for spices and margarine
Ingredients:
12 pound natural hormone free turkey..make sure there are no additives because if there are they will likely include gluten, corn, corn syrup and sometimes even dairy...read carefully!
1 large or 2 small Fuji apples
1/2 C Earth Balance margarine
3 Tbsp Poultry Seasoning..gluten free OR you can make your own with a spice grinder by combining 1 Tbsp each: sage, parsley, thyme and rosemary
3 Tbsp Sea Salt
3 Tbsp White Pepper
Preheat Oven to 400 degrees for first hour of roasting; reduce heat to 350 degrees for remaining time (every oven is different so use a meat thermometer to determine when you turkey is done)
usually 20 minutes per pound as a rule.
Let margarine reach room temperature and then combine all spices in a small mixing bowl until thoroughly mixed with margarine. Set aside
Clean applies and pierce each one several times with a sharp knife.
Put on prep gloves or remember to wash your hands with soap and warm water after handling raw meat!
Remove organ meats from turkey cavity - save for pets or persons in your family if they like these (mine do not) and wash turkey removing any pin hairs; place on a meat prep tray and dry keeping well away from all other foods and dinnerware. Dry with paper towels.
Rub margarine/spice mix all over the turkey and underneath the skin next to the breast sides as well. Place the cleaned apples into the cavity of the turkey..tie the legs with cooking twine together. Place into roasting pan.
Roast as above until browned on outside..it helps to remove the lid during the last 20 minutes or so of cooking time. Some people baste their turkey's every 30 minutes during the cooking process; I do not. Neither do I 'peek' at the turkey by raising the lid of the roasting pan...
I baste the turkey about three times or once every 45 minutes then remove lid at the end to brown the turkey.
Use the drippings for making gravy the apples give it a great flavor. Let the turkey rest for 10 to 15 minutes before plating it to carve. Cover with a wet hot towel if you are going to make the gravy after the roasting to keep turkey hot without drying out..do not carve until ready to eat.
There are many variations to roasting a turkey: you can lay strips of bacon across the turkey which add another level of flavor; you can also lay thin slices of oranges across. Also great additions are fresh rosemary sprigs.
Monday, November 16, 2009
Holiday 'Gravey'
This is a 'traditional' gravy made in a non-traditional way. If it seems to sweet at the finish add a touch of rice vinegar.
Ingredients:
1 Qt. Vegetable Broth or Chicken Broth or Turkey Broth... or a combination of Chicken and Roasted Turkey drippings with the fat removed.
1/2 bulb roasted garlic cloves
1/2 C Earth Balance vegan margarine
1/2 C Sweet Rice Flour
1 Cup soy; almond or rice milk
1Tbsp. gluten free soy sauce
Sea Salt to Taste
Fresh Ground Black Pepper to taste
You will need:
Drippings from roasted turkey if using for a traditional Holiday dinner plus chicken broth
Vegetable Broth if making vegan gravy
3 Qt. soup pot
1 Large Whisk
1 Cup Measuring cup
1/2 Cup Measuring cup
1 Tbsp. measuring spoon
In your pot melt the margarine slowly and on a low heat:
Add to the melted margarine the garlic, sea salt, pepper and GF soy sauce blend and bring all to low temperature then raise temperature to med. low and;
Add Rice Flour and whisk until it starts to bubble browning rice flour a bit to cook off flour taste..about 2 minutes;
Add Broth of choice a bit at a time whisking constantly to avoid lumps until all broth is incorporated;
Add milk of choice...taste and adjust salt and pepper if necessary...serve immediately and ENJOY HOLIDAY GRAVY AGAIN!
Ingredients:
1 Qt. Vegetable Broth or Chicken Broth or Turkey Broth... or a combination of Chicken and Roasted Turkey drippings with the fat removed.
1/2 bulb roasted garlic cloves
1/2 C Earth Balance vegan margarine
1/2 C Sweet Rice Flour
1 Cup soy; almond or rice milk
1Tbsp. gluten free soy sauce
Sea Salt to Taste
Fresh Ground Black Pepper to taste
You will need:
Drippings from roasted turkey if using for a traditional Holiday dinner plus chicken broth
Vegetable Broth if making vegan gravy
3 Qt. soup pot
1 Large Whisk
1 Cup Measuring cup
1/2 Cup Measuring cup
1 Tbsp. measuring spoon
In your pot melt the margarine slowly and on a low heat:
Add to the melted margarine the garlic, sea salt, pepper and GF soy sauce blend and bring all to low temperature then raise temperature to med. low and;
Add Rice Flour and whisk until it starts to bubble browning rice flour a bit to cook off flour taste..about 2 minutes;
Add Broth of choice a bit at a time whisking constantly to avoid lumps until all broth is incorporated;
Add milk of choice...taste and adjust salt and pepper if necessary...serve immediately and ENJOY HOLIDAY GRAVY AGAIN!
Holiday Mashed Potatoes
These are good during holiday dinners with family and friends...or just because they taste good!
You will need:
Garlic Roaster
large bowl of water
1 large coffee/tea mug
Large stock pot
Electric mixer or Stand Alone Mixer (Kitchen Aid type)
potato peeler
paring knife
chef's knife
Ingredients:
Two potatoes per serving..generally I use 10 -12 potatoes and that does give me leftovers for the next day.
1 tbs. sea salt
1/2 C Earth Balance vegan margarine
1 qt. chicken or vegetable broth - purchased or home made
sprig of chives chopped fine
1 Bulb Garlic
1 tsp ground rosemary
First step is to roast the garlic bulb which can be done a day or two ahead of time. Gently remove excess skin's from the garlic bulb and then cut the top off with the chef knife. place onto garlic roaster and cover with a small amount of olive oil...I usually do three bulbs at a time because we always find uses for roasted garlic and it lasts, but this recipe uses only one bulb total. Remove the roasted garlic from one bulb and set aside with spices.
Next, peel all the potatoes and remove any darkened areas or bruises, toss into a bowl of cold water while you are doing these so they do not brown from exposure to the air. After all the potatoes are peeled and cleaned, pour into a strainer and rinse clean...then cube with the paring knife into 1 inch cubes. Put cubes into stock pot and cover with water, add sea salt. Bring potatoes to a rolling boil, test often for fork tender cubes..once reached remove from heat and take a large mug of the potato water from the pot before you strain the potatoes.
Immediately place potatoes into large mixing bowl or mixing appliance; add melted margarine, roasted garlic and rosemary..begin to mash on low speed then add the potato water and continue to mash. Add vegetable or chicken broth to thin to the mashed consistency you like and serve...garnish with chopped chives for a fresh addition.
You will need:
Garlic Roaster
large bowl of water
1 large coffee/tea mug
Large stock pot
Electric mixer or Stand Alone Mixer (Kitchen Aid type)
potato peeler
paring knife
chef's knife
Ingredients:
Two potatoes per serving..generally I use 10 -12 potatoes and that does give me leftovers for the next day.
1 tbs. sea salt
1/2 C Earth Balance vegan margarine
1 qt. chicken or vegetable broth - purchased or home made
sprig of chives chopped fine
1 Bulb Garlic
1 tsp ground rosemary
First step is to roast the garlic bulb which can be done a day or two ahead of time. Gently remove excess skin's from the garlic bulb and then cut the top off with the chef knife. place onto garlic roaster and cover with a small amount of olive oil...I usually do three bulbs at a time because we always find uses for roasted garlic and it lasts, but this recipe uses only one bulb total. Remove the roasted garlic from one bulb and set aside with spices.
Next, peel all the potatoes and remove any darkened areas or bruises, toss into a bowl of cold water while you are doing these so they do not brown from exposure to the air. After all the potatoes are peeled and cleaned, pour into a strainer and rinse clean...then cube with the paring knife into 1 inch cubes. Put cubes into stock pot and cover with water, add sea salt. Bring potatoes to a rolling boil, test often for fork tender cubes..once reached remove from heat and take a large mug of the potato water from the pot before you strain the potatoes.
Immediately place potatoes into large mixing bowl or mixing appliance; add melted margarine, roasted garlic and rosemary..begin to mash on low speed then add the potato water and continue to mash. Add vegetable or chicken broth to thin to the mashed consistency you like and serve...garnish with chopped chives for a fresh addition.
Holiday Roasted Vegetables
Roasted Vegetables are a great option to the traditional mashed potatoes and gravy..
Ingredients:
Olive Oil
2 Yellow Onions
2 Red Peppers
2 Yellow Peppers
2 Green Peppers
4-5 Red Potatoes
1 large jeweled yam
2 Cups ready to eat carrots
3 fresh beets
1 tsp dried rosemary
1 tsp dried thyme
1 tsp sea salt
fresh ground black pepper to taste
Preheat oven to 400 degrees
You will need a large mixing bowl and large 9 x 12 inch baking dish; aluminum foil
Mix spices together in a spice grinder or mortar and pestle, set aside.
Clean all vegetables removing skins from the beets and seeds from the peppers, Quarter the onions; potatoes; peppers and beets. Slice the yam into 1 inch slices and half the slices.
Place all vegetables into the mixing bowl and coat with olive oil; then coat with spices evenly by adding a bit at a time then stirring.
Place all into the baking dish and cover with foil. Bake for 30 minutes; remove foil and continue baking until vegetables are fork tender but not mushy.
Ingredients:
Olive Oil
2 Yellow Onions
2 Red Peppers
2 Yellow Peppers
2 Green Peppers
4-5 Red Potatoes
1 large jeweled yam
2 Cups ready to eat carrots
3 fresh beets
1 tsp dried rosemary
1 tsp dried thyme
1 tsp sea salt
fresh ground black pepper to taste
Preheat oven to 400 degrees
You will need a large mixing bowl and large 9 x 12 inch baking dish; aluminum foil
Mix spices together in a spice grinder or mortar and pestle, set aside.
Clean all vegetables removing skins from the beets and seeds from the peppers, Quarter the onions; potatoes; peppers and beets. Slice the yam into 1 inch slices and half the slices.
Place all vegetables into the mixing bowl and coat with olive oil; then coat with spices evenly by adding a bit at a time then stirring.
Place all into the baking dish and cover with foil. Bake for 30 minutes; remove foil and continue baking until vegetables are fork tender but not mushy.
Holiday Stuffing GF/DF/CF and no nuts
This is a great stuffing but you will need to plan ahead three days to dry out the tapioca and brown rice breads to use. It can be made vegetarian by using vegetable broth in place of chicken broth either home made or the Natural 'Pacific' brand does not have added MSG, corn, or wheat, or another brand that is free of food allergens.
Ingredients: Serves 6-8
1 Loaf Tapioca Bread
1 Loaf Brown Rice Bread
1 large yellow onion
2 stalks celery
1 Quart Chicken or Vegetable Broth - buy 2qt. because if you live in a dryer area you will need more moisture to add and water has no flavor
4 eggs - no need to use the yolks if you want to cut cholesterol/fat
1/2 C Earth Balance margarine
1 Fuji Apple
1/2 C. dried cranberries
2 Tbsp. dried thyme
1 Tbsp. dried sage
2 Tbsp. sea salt
Fresh ground pepper to taste
You will need:
1 Very large mixing bowl
several small mixing bowls
1 small saucepan
1 small saute skillet
several large mixing spoons
ice cream scoop
8-12 cup muffin baking pan
3 days ahead cubed both loaves of bread and spread out thinly on baking sheets - let air dry or dry out in oven at 200 degrees turning every 20 minutes until bread is dry. The oven method takes a few hours but only one day.
Put Bread in a very large mixing bowl
Clean celery and apple and chop both into fine cubes and set aside; chop onion into fine cubes and have all your spices pre-measured in one small mixing bowl.
Melt margarine in small sauce pan and add the spices; remove from heat letting spices release flavor into the margarine
Mix eggs in second small mixing bowl and add 1 cup broth, mix together.
Saute celery and onion then add melted margarine with spices; add to cubed dried bread. Add cranberries and apple. Stir lightly and keep bread cubes from breaking down too much. Add eggs/broth mixture stir lightly. Adding a bit of broth at a time until its absorbed, add rest of broth.
Preheat oven to 350 degrees
Spray muffin tin with a vegetable spray or use muffin cups; using ice cream scoop fill muffin cups with one scoop then use the back of the scoop to create a small indentation and add another scoop to top...continue until all the stuffing mix is used up. Bake about 1 hour in the oven...all ovens vary in temperature but you want to have a toothpick come out clean when inserted in the middle of the stuffing muffin. A nice browning on the outside but not dry on the inside...just cooked.
You can also 'stuff' a turkey or 'stuff' a tofurky both work well with this stuffing...or you can use a baking dish instead of a muffin tin. Since I am the only one in my home with these allergies I use the muffin tin and freeze the extras which I use over the next few months as a nice addition to meals.
Ingredients: Serves 6-8
1 Loaf Tapioca Bread
1 Loaf Brown Rice Bread
1 large yellow onion
2 stalks celery
1 Quart Chicken or Vegetable Broth - buy 2qt. because if you live in a dryer area you will need more moisture to add and water has no flavor
4 eggs - no need to use the yolks if you want to cut cholesterol/fat
1/2 C Earth Balance margarine
1 Fuji Apple
1/2 C. dried cranberries
2 Tbsp. dried thyme
1 Tbsp. dried sage
2 Tbsp. sea salt
Fresh ground pepper to taste
You will need:
1 Very large mixing bowl
several small mixing bowls
1 small saucepan
1 small saute skillet
several large mixing spoons
ice cream scoop
8-12 cup muffin baking pan
3 days ahead cubed both loaves of bread and spread out thinly on baking sheets - let air dry or dry out in oven at 200 degrees turning every 20 minutes until bread is dry. The oven method takes a few hours but only one day.
Put Bread in a very large mixing bowl
Clean celery and apple and chop both into fine cubes and set aside; chop onion into fine cubes and have all your spices pre-measured in one small mixing bowl.
Melt margarine in small sauce pan and add the spices; remove from heat letting spices release flavor into the margarine
Mix eggs in second small mixing bowl and add 1 cup broth, mix together.
Saute celery and onion then add melted margarine with spices; add to cubed dried bread. Add cranberries and apple. Stir lightly and keep bread cubes from breaking down too much. Add eggs/broth mixture stir lightly. Adding a bit of broth at a time until its absorbed, add rest of broth.
Preheat oven to 350 degrees
Spray muffin tin with a vegetable spray or use muffin cups; using ice cream scoop fill muffin cups with one scoop then use the back of the scoop to create a small indentation and add another scoop to top...continue until all the stuffing mix is used up. Bake about 1 hour in the oven...all ovens vary in temperature but you want to have a toothpick come out clean when inserted in the middle of the stuffing muffin. A nice browning on the outside but not dry on the inside...just cooked.
You can also 'stuff' a turkey or 'stuff' a tofurky both work well with this stuffing...or you can use a baking dish instead of a muffin tin. Since I am the only one in my home with these allergies I use the muffin tin and freeze the extras which I use over the next few months as a nice addition to meals.
Thursday, November 5, 2009
Holiday Cranberry Sauce
You will need the following:
Sauce pot to hold 32 oz. raw cranberries....at least a 4 qt. pot
Ingredients:
32oz. raw cranberries
Sugar vs. Honey vs. Raw Sugar vs. Brown Sugar....the choice is yours in this each one gives a slightly different flavor to the cranberries. We prefer a tart cranberry sauce so 1/2 C of a sugar what I use. However if you are use to a sweeter sauce you will want to increase this to 1C.
Juice of one large orange
Zest of one large orange
Clean cranberries under running water in a colander and put into your pot with the sugar
Zest the orange add to pot and then juice the orange and add to pot
Bring the cranberries to full boil through a very low heat, simmering mostly for up to 1.5 hours. This will infuse all the flavors and not burn the cranberries. Check to make sure you have enough liquid a few times while it is cooking..add more orange juice if necessary but the cranberries should have enough moisture to them without extra juice.
Cool and refrigerate...this can be made ahead of your dinner by several days, keep in an airtight container.
Sauce pot to hold 32 oz. raw cranberries....at least a 4 qt. pot
Ingredients:
32oz. raw cranberries
Sugar vs. Honey vs. Raw Sugar vs. Brown Sugar....the choice is yours in this each one gives a slightly different flavor to the cranberries. We prefer a tart cranberry sauce so 1/2 C of a sugar what I use. However if you are use to a sweeter sauce you will want to increase this to 1C.
Juice of one large orange
Zest of one large orange
Clean cranberries under running water in a colander and put into your pot with the sugar
Zest the orange add to pot and then juice the orange and add to pot
Bring the cranberries to full boil through a very low heat, simmering mostly for up to 1.5 hours. This will infuse all the flavors and not burn the cranberries. Check to make sure you have enough liquid a few times while it is cooking..add more orange juice if necessary but the cranberries should have enough moisture to them without extra juice.
Cool and refrigerate...this can be made ahead of your dinner by several days, keep in an airtight container.
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