Thanksgiving Feast Menu Template

Preparation (continued):
In a large skillet, melt 4 tablespoons of the
butter over medium heat. Stir in the onion,
green pepper, red pepper, and celery and cook,
stirring frequently, for about 6 minutes, until the
vegetables are soft but not browned. Transfer the
onion mixture to a large bowl; set aside.
Melt the remaining 4 tablespoons butter in the
same skillet, add the giblets, and cook, stirring
often, for 8 to 10 minutes, until they are cooked
through, scrape into the bowl with the onion
mixture. Add the sausage to the same skillet and
cook for 10 minutes, or until browned, breaking
up the meat with the sideof a spoon. Use a slotted
spoon to transfer the sausage to the onion
mixture, leaving the fat behind.
Add the corn bread, bread crumbs, eggs, sage,
salt, and pepper to the onion mixture and mix well.
Stir in 2 cupsof the chicken stock. The stuffing
should be moist; add the remaining
1
/
2
cup of stock
if needed. Cover the bowl and refrigerate the
stuffing until completely cool.
To make the turkey, preheat the oven to 350ºF. In
a small bowl, stir together the butter, rosemary,
thyme, chives, and parsley; set aside. Use your
fingers to gently loosen the skin over the breast
and thighs. Spread the butter mixture under the
loosened skin, smooth the skin back in place, and
gently massage the skin to distribute the butter
evenly. Season the inside of the turkey with
2 teaspoons of the salt and 1 teaspoon of the
pepper.
Fill the cavity of the turkey loosely with the
cooled stuffing (do not packit; if you haveleftover
stuffing, bakeit in a small casseroledish along with
the turkey until browned). Tie the drumsticks
together with kitchen string and tuck the wings
under the body.
In a large roasting pan, toss the carrots, onions,
and celery with 1 tablespoon of the oil. Place
the turkey on top of the vegetables, brush the
skin with the remaining 1 tablespoon oil, and
sprinkle with the remaining 1 teaspoon salt and
1
/
2
teaspoon pepper.
Roast for 3
1
/
2
to 4 hours; the turkey is done when
an instantread thermometer inserted into the
stuffing registers 165ºF, and into the fleshy part
of the turkey thigh (but not touching the bone)
registers 170ºF, or when the juices run clear when
the tip of a paring knife is inserted into the thickest
part of the thigh. transfer the turkey to a cutting
board and let it rest, uncovered, for 30 minutes
before carving.
While the turkey rests, make the gravy. Lift out
and discard the vegetables, leaving any juices in
the bottom of the pan. Use a spatula to scrape up
the browned bits from the bottom, then pour the
liquid into a degreasing cup or glass measuring
cup. Let the fat rise to the top, discard the fat, and
place
1
/
2
cup of the defatted drippings into a large
saucepan.
Add the butter and cook over medium-low heat,
stirring, until melted. Sprinkle in the flour and
cook, whisking constantly, for 7 minutes, or until
the mixture turns light brown. Slowly whisk in
the stock a little at a time. Increase the heat to
medium, switch to a spoon, and cook, stirring
almost constantly, for 7 to 8 minutes, until gravy
is think enough to coat the back of the spoon. Stir
in the salt and pepper, transfer to a gravy boat or
pitcher, and serve along with the turkey.
Page 7/8
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Thanksgiving Feast Menu Template PDF

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