apple-stuffed turkey

Ingredients

• Servings: 1
• 1 (12 pound) whole turkey - thawed, neck and giblets removed
• 1/4 cup vegetable oil, or as needed
• 5 apples, cored and quartered
• 5 pounds whole unpeeled apples

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs


• preheat oven to 375 degrees f (190 degrees c).
• if necessary, unbind legs of turkey. rinse and dry turkey with paper towels. place turkey into a roasting pan with a lid, and rub the oil all over the turkey, inside and out. stuff the body and neck cavities of the turkey with the apple quarters; arrange whole apples around the turkey in the roasting pan. scatter any extra apple quarters into the pan. cover the roasting pan.
• roast in the preheated oven until the skin is browned and the meat is beginning to separate from the legs, 2 1/2 to 3 hours. remove lid in last 20 minutes of roasting if needed to brown skin. use pan drippings for gravy, if desired.

perfect turkey

Ingredients

• Servings: 1
• 1 (18 pound) whole turkey, neck and giblets removed
• 2 cups kosher salt
• 1/2 cup butter, melted
• 2 large onions, peeled and chopped
• 4 carrots, peeled and chopped
• 4 stalks celery, chopped
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 cup dry white

Recipe

Preparation Time: 30 mins Cook Time: 4 hrs

Ready Time: 17 hrs


• rub the turkey inside and out with the kosher salt. place the bird in a large stock pot, and cover with cold water. place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
• preheat oven to 350 degrees f (175 degrees c). thoroughly rinse the turkey, and discard the brine mixture.
• brush the turkey with 1/2 the melted butter. place breast side down on a roasting rack in a shallow roasting pan. stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white .
• roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees f (85 degrees c). carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. allow the bird to stand about 30 minutes before carving.

pan roasted beef tenderloin with ginger-shiitake brown butter

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 4 (8 ounce) beef tenderloin filets
• kosher salt and freshly ground black pepper, to taste
• 3 tablespoons unsalted butter
• 2 tablespoons minced fresh ginger
• 1 tablespoon minced fresh garlic
• 1/2 cup thinly sliced fresh shiitake mushrooms
• 3 tablespoons
• 2 tablespoons mirin (sweetened rice )
• 1 tablespoon finely chopped garlic chives
• 3/4 cup unsalted butter

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat oven to 400 degrees f (200 degrees c).
• heat olive oil in a large ovenproof skillet over high heat until lightly smoking. season filets to taste with salt and pepper. sear until golden brown on both sides, about 3 minutes per side. transfer to oven, and cook to desired doneness, about 12 minutes for medium-rare. when done, allow steaks to rest out of the pan for 5 minutes.
• meanwhile, melt 3 tablespoons butter in a saucepan over medium-high heat. stir in ginger and garlic, and cook until translucent and aromatic, but not browned, about 1 1/2 minutes. add shiitake mushrooms and cook 3 to 4 minutes, until softened. pour in the and mirin and simmer until reduced by half. melt the remaining 3/4 cup butter, then reduce heat to medium-low, and cook until the butter browns, 6 to 8 minutes. once browned, season to taste with salt and pepper, and stir in the chives. spoon sauce over steaks to serve.

Roasted Sweet Potatoes & Onions

Ingredients

• Servings: 6
• 2 large sweet potatoes, peeled and cut in 1-inch chunks
• 2 medium vidalia or other sweet onions, cut in 1-inch chunks
• 3 tablespoons olive oil
• 1/4 cup amaretto liqueur
• 1 teaspoon dried thyme
• salt and freshly ground black pepper, to taste
• 1/4 cup sliced almonds, toasted

Recipe

• heat oven to 425 degrees f.
• toss first 6 ingredients in a shallow medium-sized baking dish.
• cover; bake 30 minutes. uncover; bake 20 minutes more. sprinkle with almonds

Creamy Polenta With Roasted Corn And Fresh Sage

Ingredients

• Servings: 4
• 2 ears corn
• 3 tablespoons olive oil
• 1 teaspoon finely chopped garlic
• 1/2 yellow onion, diced
• 3 cups water
• 2 cups milk
• 1 cup cornmeal
• salt and pepper to taste
• 3 tablespoons chopped fresh sage leaves
• 1/2 cup grated parmesan cheese

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• grill corn in the husks, or roast in the oven; cut kernels from cob.
• in a heavy 4-quart saucepan, heat oil over medium heat. stir in garlic and onions; reduce heat to low and cook until onions are translucent, about 5 minutes.
• stir in water and milk and bring to a boil over medium-high heat. slowly stir in cornmeal, whisking thoroughly. reduce heat to low and simmer for 30 minutes, stirring often to prevent sticking and burning. season with salt and pepper; simmer 15 minutes more.
• when mixture is thick and the cornmeal is tender, stir in corn, sage and parmesan cheese. transfer to a large bowl to serve.

Smoked Turkey Broth

Ingredients

• Servings: 6
• 2 smoked turkey legs
• 1 large red onion, cut in half
• 1 large spanish onion, cut in half
• 1 large carrot, cut in thirds
• 1 large red bell pepper, seeded (optional)
• 1 tablespoon olive oil
• 7 quarts cold water
• 5 cloves garlic, lightly smashed
• 10 whole black peppercorns
• salt to taste
• 1 cup water

Recipe

• preheat oven to 400 degrees f (200 degrees c).
• brush the turkey legs, red onion, spanish onion, carrot, and red bell pepper with olive oil; place into a roasting pan.
• roast in the preheated oven until the turkey and vegetables turn brown, about 15 minutes.
• pour 7 quarts water into a large stockpot over medium heat. add the roasted turkey and vegetables, the garlic, and black peppercorns to the water and bring to a boil. reduce heat to a simmer.
• place the roasting pan over a stove burner (two burners, if it will fit) and heat until the drippings sizzle. pour in 1 cup of water and scrape up and dissolve all the browned flavor bits from the roasting pan into the water. pour the drippings mixture into the stock.
• simmer for 6 hours, periodically skimming and discarding the foamy scum that forms on the top of the broth. pour the stock through a strainer, discarding the turkey and vegetables (they have given up all their flavor). cool and store in airtight containers. can be frozen.

walnut and roasted ham linguine

Ingredients

• Servings: 6
• 1 pound whole wheat linguine
• 1/3 cup olive oil
• 4 cloves garlic, minced, or more to taste
• 2 shallots, chopped
• 1 teaspoon crushed red pepper flakes
• 1/2 cup walnuts, chopped
• 1/2 pound cooked ham, thinly sliced
• 1/3 cup freshly grated parmesan cheese
• 1/4 cup chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the linguine, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 8 to 10 minutes. drain well in a colander set in the sink.
• heat the olive oil in a large skillet over medium heat, and cook and stir the garlic, shallots, and red pepper flakes until the garlic is fragrant but not browned, about 3 minutes. stir in the walnuts, and cook until the nuts give off a toasted smell, about 2 minutes; stir in ham slices, and cook the mixture until the ham is hot and beginning to brown, about 5 more minutes.
• lightly toss the pasta with the ham mixture in the skillet, and sprinkle with parmesan cheese and parsley.