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Recipes
Turkey Roasted with Grape and Peanut Stuffing
One 1/2 cups minced onion
One 1/2 cups monced celery heart with leaves
One tsp. grated orange rind
Half tsp. kosher salt
Half tsp. freshly grated nutmeg
Two tbsp. peanut oil
Two tbsp. melted butter
One cup apple juice
One tbsp. apple cider vinegar
Three cups seedless red grapes, quartered
Four cups cubed whole wheat bread
One third cup unsalted toasted peanuts
One quarter cup uncooked oats
One quarter cup apple juice
One quarter cup melted butter
One tsp. lemon juice
Salt and pepper
Garnishes: celery leaves, sage leaves, red grapes
Cook: First five ingredients in hot oil and two tablespoons butter in a large skillet over medium high heat, stirring constantly, three minutes. Stir in one cup apple juice and vinegar, bring to a boil. Remove from heat and let stand thirty minutes. Add grapes, bread, peanuts, and oats: stir well.
Combine: One quarter cup apple juice, one quarter cup melted butter, and lemon juice. Stir well and set aside for basting turkey.
Remove: Giblets and neck from turkey: reserve for gravy. Rinse turkey with cold water and pat dry.
Spoon: Half of stuffing into neck cavity. Lift wingtips up and over back and tuck under bird. Spoon remaining stuffing into body cavity. Tie ends of legs together with string.
Place: Turkey on a lightly greased rack in a roasting pan breast side up. Sprinkle turkey with salt and pepper. Insert themometer into meaty portion of thigh, making sure it doesn't tocuh bone.
Place: Turkey on oven at 450 degrees, reduce heat to 350 degrees and bake one hour. Cover lossely with aluminum foil. Bake 1 1/2 additional hoours or until themometer registers 180 degrees, basting with apple jucie mixture every 15 minutes. Let turkey stand 15 minutes before carving. Transfer to a serving platter and garnish if desired.. Reserve pan drippings for gravy.
Onion and Giblet Gravy
Giblets and Neck Bone from turkey
One stalk celery, chopped
One carrot, scraped and chopped
Foru black peppercorns
One whole clove
Five cups chicken broth
Four cups chopped onions
One quarter cup melted butter
Two tbsp. peanut oil
One quarter cup cornstarch
Half cup whipping cream
Pan drippings from roasted turkey
Salt and pepper
Combine: First six ingredients in a large saucepan. Bring to a boil, cover, reduce heat and simmer 45 minutes. Pour mixture through a wire mesh strainer into a bowl, discard celery, carrot, peppercorn, and clove. Remove meat from neck, finely chope neck meat and giblets.
Cook: Onion in butter and oil in a large Dutch Oven over mdeium heat, stirring constantly until onion is lightly brown and tender.
Sprinkle: Cornstarch over onion and cook, stirring constantly, two minutes. Add strained broth. Cook over medium high heat, stirring constantly with a wire whisk, until thick and bubbly. Stir in chopped neck meat and giblets and whipped cream.
Skim: Fat from reserved pan of drippings of rasted turkey. Discard fat. Stir pan drippings into gravy. Cook over low heat, stirring constantly, until completly heated. Add salt and pepper to taste.
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