Good Eats Turkey

• 1 (14 to 16 pound) frozen young turkey

For the brine:

• 1 cup kosher salt
• 1/2 cup brown sugar
• 1 gallon vegetable stock
• 1 tablespoon black peppercorns
• 1 1/2 teaspoons allspice berries
• 1 1/2 teaspoons chopped candied ginger
• 1 gallon heavily iced water

For the aromatics:

• 1 red apple, sliced
• 1/2 onion, sliced
• 1 cinnamon stick
• 1 cup water
• 4 sprigs rosemary
• 6 leaves sage
• Canola oil

Directions

Click here to see how it's done.

2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving

Sausage, Apple and Cranberry Stuffing

• 1 medium green apple, cored and diced into 1-inch cubes
• 1 medium red apple, cored and diced into 1-inch cubes
• 1 medium onion, diced into 1/2-inch cubes
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter, plus 2 tablespoons cubed
• 1/4 cup dry white wine
• 1 (6-ounce) bag dried cranberries
• 1/2 tablespoon salt
• 1 teaspoon freshly ground black pepper
• 1 pound sweet Italian turkey sausage, meat removed from casing
• 8 ounce jar steamed whole chestnuts, roughly chopped
• 1/2 pound day old cornbread or bread cut into 1/2-inch cubes
• Pinch red pepper flakes
• 1 cup canned chicken stock
• 1 cup freshly grated Parmesan

Directions

Preheat oven to 400 degrees F.

In a medium saute pan add the apples, onion, 1 tablespoon oil and butter cook over a medium low heat for 10 minutes to soften. Add the wine, cranberries, and salt and pepper, simmer for about 5 minutes. Take off the heat and allow the mixture to cool.

In a large saute pan over medium high heat, add 1 tablespoon olive oil and turkey sausage meat and break up with a wooden spoon and cook until browned and cooked through, approximately 8 to 10 minutes.

In a medium bowl toss together the fruit and onion mixture, the sausage, the chestnuts, the cornbread and red pepper flakes. Combine all the ingredients.

Add the chicken stock, and 3/4 cup of the Parmesan. Gently place into an 8 1/2 by 8 1/2- inch glass Pyrex baking dish and top with the remaining Parmesan. Dot with butter. Place in middle rack and bake until top is golden brown, 45 minutes to 1 hour.

slow cooker chicken soup

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• I put extra enchilada sauce and more spices! I also added some lime juice.
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• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro
• 7 corn tortillas
• vegetable oil

Directions

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Chicken Tetrazzini (Giada)

• 9 tablespoons butter
• 2 tablespoons olive oil
• 4 boneless skinless chicken breasts
• 2 1/4 teaspoons salt
• 1 1/4 teaspoons freshly ground black pepper
• 1 pound white mushrooms, sliced
• 1 large onion, finely chopped
• 5 cloves garlic, minced
• 1 tablespoon chopped fresh thyme leaves
• 1/2 cup dry white wine
• 1/3 cup all-purpose flour
• 4 cups whole milk, room temperature
• 1 cup heavy whipping cream, room temperature
• 1 cup chicken broth
• 1/8 teaspoon ground nutmeg
• 12 ounces linguine
• 3/4 cup frozen peas
• 1/4 cup chopped fresh Italian parsley leaves
• 1 cup grated Parmesan
• 1/4 cup dried Italian-style breadcrumbs

Directions

Preheat the oven to 450 degrees F.

Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.

Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.

Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.

Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.

Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

Chicken Satay Noodle Soup

• Salt
• 1/2 pound whole wheat spaghetti
• 2 tablespoons vegetable oil
• 3/4 pound chicken breast cutlets, thinly sliced
• 2 cloves garlic, finely chopped
• 3/4 cup peanut butter
• 1/4 cup plus 2 tablespoons tamari (dark soy sauce)
• 1/4 cup Thai red curry paste
• 2 tablespoons tomato paste
• 6 cups chicken broth
• One 1-inch piece fresh ginger, thinly sliced
• 1/2 head napa or savoy cabbage, shredded
• 1/2 cup apple juice
• 1 cup bean sprouts
• 1/4 cup chopped peanuts
• 4 scallions, thinly sliced
• 1 tablespoon chopped cilantro
• Lime wedges, for serving
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Bring a large pot of water to boil, salt it, add the pasta and cook until al dente. Drain.

Meanwhile, in a soup pot, heat the oil over medium heat. Add the chicken and garlic and cook, stirring, until the chicken is opaque, about 5 minutes. Transfer to a plate. Add the peanut butter, tamari, curry paste and tomato paste to the pot and stir. Increase the heat to medium-high and whisk in the chicken broth; add the ginger. Bring to a boil, then stir in the cabbage and cook until wilted, about 2 minutes. Return the chicken to the pot and stir in the apple juice.

Divide the pasta among 4 bowls. Ladle the soup over the pasta. Top with the bean sprouts, peanuts, scallions and cilantro. Serve with the lime wedges.

Cauliflower Soup

1 stick butter
1/2 onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced (I used green pepper instead)
1 to 2 heads cauliflower, roughly chopped
2 tablespoons chopped fresh or dried parsley
2 quarts low-sodium chicken broth or stock
2 cups whole milk
6 tablespoons flour
1 cup half & half
2 to 4 teaspoons salt, to taste
1 generous cup sour cream, at room temperature

In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an addition couple of minutes. Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes.

After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.

In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in 1 cup half & half.

Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.

Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.


Adapted from: Pioneer Women

Cranberry Chicken

1 pkg. chicken breasts

1 can whole cranberry sauce

1 jar (8 oz) Russian Dressing

1 pkg. Lipton onion soup

Mix ingredients and pour over chicken in a casserole dish.  Bake 350 degrees for 1 hour. Cover dish when cooking.

Cinnamon Chocolate Brownies

Ingredients
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/8 teaspoon salt
6 ounces semisweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, diced, room temp.
4 large eggs
1 cup sugar
1 1/2 teaspoons vanilla extract
1 cup chopped walnuts, optional

Ganache
6 ounces semisweet chocolate, chopped
3 tablespoons unsalted butter, room temperature
2 tablespoons whipping cream

Directions
For brownies: Position rack in center of oven and preheat to 350°F. Generously butter 8x8x2-inch metal baking pan; dust with flour. Mix first 3 ingredients in small bowl. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Turn off heat. Let chocolate stand over water.

Using electric mixer, beat eggs and sugar in large bowl until mixture thickens and falls in soft ribbon when beaters are lifted, about 5 minutes. Beat in vanilla. Stir in flour mixture in 2 additions, blending well after each. Gradually add warm chocolate to egg mixture, beating until just combined. Stir in walnuts.

Pour batter into prepared pan. Bake brownies until top is set and tester inserted into center comes out with moist crumbs attached, about 35 minutes. Cool completely in pan on rack.

For ganache: Whisk ingredients in small saucepan over medium-low heat until melted and smooth. Pour evenly over brownies in pan.

Chill brownies until ganache is set, about 2 hours. Cut into 16 squares. (Can be prepared 2 days ahead. Cover; chill. Serve at room temperature.)

Italian bread bowls

• 2 (.25 ounce) packages active dry yeast (add a little sugar)
• 2 1/2 cups warm water (110 degrees F/45 degrees C)
• 2 teaspoons salt
• 2 tablespoons vegetable oil
• 7 cups all-purpose flour
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• 1 tablespoon cornmeal
• 1 egg white
• 1 tablespoon water

1. n a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.
3. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
4. Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
5. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
6. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
7. To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.

Black Bean Soup

I am feeling the fall weather come and of course that means lots of soup!

This was delicious! 

Black Bean Soup 

1 pound dry black beans, rinsed, soaked and cooked per package directions. Drain and set aside. (I used 2 cans)
4 slices center-cut smoked bacon
olive oil
2 medium onions, diced
1 banana pepper, seeded and diced (I left this out)
6 cloves of garlic, pressed
1 quart chicken stock
1 1/2 cups chopped tomatoes (I used fresh, but you can use canned)
2 TBSP ketchup
2 tsp Worchestershire sauce
2-3 tsp hot sauce (optional) I used Sriracha chili sauce
1 TBSP chili powder
1 tsp cumin
salt and pepper
1/2 lime, juiced

Lots of cilantro!!
sour cream, cheddar cheese and thinly sliced green onions for garnish

In large soup pot fry bacon until crisp. Remove from pan to paper towel to drain. Add enough olive oil to rendered bacon drippings to equal about two tablespoons. Heat oil and add onion and banana pepper and season with salt and pepper. Saute for 3-4 minutes then add pressed garlic. Saute for another minute or two before adding chicken stock, tomatoes, Worchestershire sauce, hot sauce (if using,) chili powder and cumin. Stir in beans and season again with salt and pepper. Bring to a boil, reduce heat and simmer for 40-45 minutes. Add lime juice. If you like your soup chunky, serve as is. If you like it more creamy use either a submersion blender to smooth it out a bit, or transfer about 1/2 to a blender (in batches) and puree.

Remember those four bacon pieces you fried back at the beginning? Well, those are supposed to be either mixed into the soup or added as a garnish, but I got a little hungry while I was making this soup and they ended up garnishing my stomach instead. I thought the soup was terrific without.

Martha's Zucchini Bread

Smells just like fall! 

Ingredients

• Nonstick cooking spray
• 1 large zucchini
• 1 cup packed light-brown sugar
• 2 tablespoons granulated sugar
• 2/3 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 3/4 teaspoon salt

1. Preheat oven to 350 degrees. Lightly coat a 9-by-5-by-3-inch loaf pan with cooking spray, and set aside. Grate zucchini on the large holes of a box grater (to yield 1 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, vanilla, and eggs.
2. Into a small bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini.
3. Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, 45 to 55 minutes. Cool in pan 10 minutes; invert onto a wire rack, then reinvert, top side up. Cool completely before slicing