Saturday, November 21, 2009

Thanksgiving Recipe #8 from the Sage Hill Table~

There are those who disagree with killing wild you know...wild turkey's only have a life span of two years at the most, and they breed very abundantly...if none were killed during the two year time frame we would be over-run, same with deer.

So...enjoy your bird and know that it was meant for food.

Roast Turkey with Herbs~

prep time about 20 minutes
cook time-4 to 5 hours-always use a meat thermometer to test doneness.

This size bird will serve 8 to 12 people...depending on portion size.

1-12 to 14 pound turkey
1 bunch of fresh rosemary sprigs
6 fresh large sage leaves
1 cooking apple-cut into quarters
1 stalk of celery.cut in half
1/2 cup real butter-melted

Garnishes; apple wedges, kumquats, rosemary sprigs, and sage leaves.

Remove giblets and neck from turkey and reserve for another use.
( makes great broth-freeze for later use.)

Rinse turkey with cold water, drain cavity well and pat dry.

Place turkey in a greased roasting pan or broiler pan.

Lift wings up and over the back then tuck under the bird.
Loosen skin from turkey breast without totally detaching skin from bird.
Carefully place several rosemary sprigs and sage leaves under the skin.

Place apple quarters, celery and onions into the cavity.
Place remaining rosemary and sage into the neck cavity.

Brush entire bird with melted butter.

Loosely cover turkey with cooking foil ( heavy duty )

Bake at 325* for 3 to 3.5 hours or until a meat thermometer inserted into the meaty part of thigh reads 180* Basting often with pan drippings.

Uncover the turkey during the last hour of cooking.

To prevent over-cooking begin checking for doneness after 4 hours of cooking.

When done, remove from pan, place on carving board and let stand for 15 minutes before carving.

Transfer to a large platter or just garnish around the carving board.

Reserve drippings for gravy.

Old Fashioned Cornbread Dressing )

Stuffing is cooked inside the bird...Dressing is cooked in a separate dish.

This is my grandmother and mother's recipe...I couldn't do it any other way~

Needs to cook about 1 hour and 10 minutes.
2 cups white corn meal
2 teaspoons baking powder
1/2 teaspoon real salt
2 large eggs-beaten
2 cups buttermilk
2 Tablespoons bacon drippings ( or peanut oil )
3 stalks celery-chopped
1 medium onion-chopped
1/3 cup real butter-melted
About 2 cups of day old bread...sliced, biscuits, rolls-crumbled)
2 or so cups chicken/turkey broth
1 cup milk ( I use Rice milk )
2 large eggs beaten
1/4 teaspoon salt
1 teaspoon Poultry seasoning ( Sage Hill Farms is best )
1/2 teaspoon rubbed sage
1/4 teaspoon fresh ground black pepper
Combine first 4 ingredients in a large bowl, add 2 eggs, buttermilk, and melted bacon drippings, stir well.

Place in a well greased hot iron skillet and bake until brown and crispy around the edges. When done and cool-crumble into a large bowl.

Saute' celery and onion in butter until tender.
Add sauteed vegetables and the remaining ingredients to cornbread.

Spoon into a lightly greased 13X9 inch pan and bake for 25/30 minutes at 350*
(Healthy Gravy-well, as healthy as gravy can be.)

In a large black skillet melt about 1/2 cup of grape seed oil or peanut oil
Allow to get very hot.....sprinkle about 1/2 cup of rice or any good gluten free flour into the oil...stirring constantly so not to burn...turn heat down and stir until browned....add chicken/turkey stock and 1/4 cup of white wine and slowly cook until thicken to your desire.

You can adjust the liquid according to the thickness of the gravy.

Sprinkle with salt and pepper to taste. ( I add a dash of cayenne for extra punch.)

Happy cooking/healthy eating~

Bea Kunz

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