Herb-Roasted Turkey with Maple Gravy
You will need:
- 18 pound turkey
- 1 head of garlic, halved horizontally
- 1 medium onion, quartered
- 20 sage sprigs
- 20 fresh thyme sprigs
- 20 parsley sprigs
- freshly ground black pepper
- 3 cups rich turkey stock
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 tablespoons maple syrup
- Preheat the oven to 350 degrees.
- Rinse the turkey inside and out and pat dry, then trim the neck skin.
- Stuff the turkey with the garlic, onion, sage, thyme and parsley sprigs.
- Season inside and outside with salt and pepper.
- Transfer the turkey to a large, lightly oiled roasting pan and roast it for about 3 hours, or until an instant-read thermometer inserted in a thigh registers 175 degrees. Cover the turkey with foil if the skin begins to look very brown.
- Transfer the turkey to a cutting board and let rest for 30 minutes.
- Meanwhile, pour the pan juices into a heatproof bowl and skim off the fat.
- Set the roasting pan over 2 burners on high heat until sizzling.
- Add 1 cup of the Rich Turkey Stock and bring to a boil, scraping up any browned bits stuck to the bottom and side of the pan, then add to the pan juices in the bowl.
- In a medium saucepan, melt the butter.
- Add the flour and cook over moderately high heat for 1 minute.
- Add the pan juices and the remaining 2 cups of turkey stock to the saucepan and cook, whisking, until the gravy is thickened and no floury taste remains, about 5 to 10 minutes, adding flour as necessary.
- Stir in the maple syrup and season with salt and pepper.
- Strain the gravy into a gravy boat.
- Carve the turkey and serve with the gravy.
Oven Roasted Honey Glazed Sweet Potatoes
You will need:
- 3.5 pounds sweet potatoes, cut into 2 inch pieces
- 1/2 cup butter
- 1/4 cup honey
- 2 teaspoons lemon juice
- fresh ground pepper
- Set oven to 350 degrees.
- Pat all the potato cubes thoroughly dry using paper towels.
- Arrange the sweet potato cubes in a lightly-buttered 13x9 inch dish.
- In a small saucepan stir together the butter, honey and lemon juice until the butter melts.
- Pour the butter mixture over the sweet potatoes, then toss well to coat.
- Sprinkle with salt and lots of black pepper.
- Bake uncovered for about 40 minutes or until just fork-tender.
- Stir with a spoon and enjoy!
Creamy Potato Salad
You will need:
- 5 pounds potatoes, peeled and cut into small chunks
- 6 hard-boiled eggs, cooled and peeled
- 1/2 cup dill pickles
- 1.5 cups Miracle Whip
- 2 tablespoons yellow mustard
- 1/4 cup dill pickle juice
- 1/4 cup half and half
- 2 tablespoons sugar
- 1.5 teaspoons salt
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- Boil the potatoes until just tender when poked with a fork, then remove and drain.
- Place the potatoes into a large bowl and let cool to room temperature.
- Mash half of the potatoes then add them back in with the chunks.
- Cut the eggs in half then remove the yolks.
- Place the yolks into a small bowl used for mixing.
- Add the egg whites and pickles into a food processor then chop until finely diced.
- Stir into the potatoes.
- Gently mash the yolks with a fork then mix in the mayonnaise, mustard, pickle juice, cream, sugar and spices.
- Whisk the mixture until creamy then pour over potatoes.
- Gently stir until the potatoes are coated.
- Cover and refrigerate at least 2 hours.
Cranberry Maple Carrots
You will need:
- 2 pounds baby carrots, peeled if necessary
- 2 tablespoons unsalted butter
- 1/2 cup dried cranberries
- 2 tablespoons pure maple syrup
- 1 teaspoon fresh ginger, minced
- 1/2 teaspoon rosemary, finely chopped
- Place carrots in a saucepan and cover with salted water. Bring to a boil over high heat.
- Reduce heat to medium and boil for 3 to 4 minutes or until almost fork tender, then drain well and set aside.
- In a large skillet, melt butter over medium-high heat, then add carrots to the melted butter, along with the cranberries.
- Cook, stirring frequently, for 3 to 5 minutes or until carrots begin to brown.
- Stir in maple syrup, then add ginger, rosemary, salt and pepper.
- Cook until the carrots are tender, shiny and caramelized.
- Plate and enjoy!
I hope you all have had fun cooking with me today. I hope to see all of you back soon! I'll be back with more jolly recipes for you. Happy Holidays and happy blogging to all! <3