Text 17824, 103 rader
Skriven 2011-11-16 08:59:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Thanksgiving, Anyone?
=============================
-=> Quoting Dave Sacerdote to Dave Drum <=-

 DD> Sweet spudaydas should get butter and S&P. That's enuff. 

 DS> I agree.

Or butter, salt and dried, ground chipotles! Possibly just a pinch
of brown sugar. A small pinch.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Turkey w/Apple Orange Gravy & Sweet Potatoes
 Categories: Turkey, Offal, Vegetables
      Yield: 12 Servings
 
           SWISS CHARD AND SWEET POTATO:
      3 lb Swiss chard
      3 tb Balsamic vinegar
    1/2 c  Jellied cranberry sauce
      6 md Deep orange sweet potatoes
           TURKEY:
      1 ts Light oil with
      1 ds Toasted sesame oil
     10 lb Turkey with wings and liver
           -removed; neck, gizzard and
           -heat reserved
      2 c  Unsweetened apple juice
      2 c  Unsweetened orange juice
      1 tb All purpose flour
      1    Onion; peeled, stuck with
      6    Whole cloves
      1    Orange; slashed with a
           -small knife several times
    1/2 c  Fresh thyme leaves
    1/2 c  Fresh sage leaves
    1/2 c  Water
      2 tb Arrowroot mixed with
      2 tb Water
 
  Cut the red stems off the chard leaves. Finely chop the stems, mix
  them in a small bowl with the vinegar and marinate for 2 hours.
  Reserve the leaves separately.
  
  To make a turkey stock for the gravy: Heat the oil in a large
  skillet on low heat and fry the chopped onion until soft - about
  10 minutes. Add the turkey wings, neck, gizzard and heart and the
  apple and orange juice, bring to a boil, reduce the heat and
  simmer, uncovered for 1 hour. This should yield 2 cups stock.
  Strain and set aside.
  
  Pre heat the oven to 165C. Rinse the turkey and its cavity
  thoroughly. Dust the top of the bird with flour. Stuff the cavity
  with the clove studded onion, orange and fresh herbs. Tuck the
  drumsticks back into the metal clip (often provided with the
  bird), or tie the legs with string. Put on a rack in a roasting
  pan, add the water, and roast for 2 1/2 hours, or until the
  internal temperature of the thigh is 77C. Check every half hour,
  and if the pan is dry, add another 1/2 cup of water. Remove from
  the oven and let stand about 20 minutes before carving.
  
  After the turkey has been cooking for 1 1/2 hours, place the sweet
  potatoes in the oven with the turkey and bake for 40 minutes.
  Remove and peel off the skin. Mash them in a small bowl and keep
  warm until ready to serve, or simply cut in half.
  
  Pour the chopped chard stalks and vinegar marinade into a small
  pan. Over low heat, stir in the cranberry jelly until completely
  incorporated and just heat through - about 5 minutes. Don't cook
  the jelly until it becomes syrupy. Remove from the heat and
  transfer to a small serving bowl.
  
  To complete the gravy: Put the roasting tin full of turkey cooking
  juices on a stovetop burner on medium heat. Pour in the
  turkey/apple/orange stock, scraping the pan until you have stirred
  in all the flavour filled pan residue. Strain in a fat separator
  cup, allowing the fat to rise to the top - about 5 minutes.
  
  Pour the separated turkey juice from the strainer cup into a
  medium saucepan, making sure not to include any of the separated
  fat, and heat through to the boil. Remove from the heat, stir in
  the arrowroot slurry, return to the heat and stir thickened over
  low heat - about 30 seconds. Remove from the heat and set aside.
  
  Place the reserved chard leaves in a steamer, cover, and cook for
  4 minutes. Remove from the heat and set aside.
  
  To serve: Carve the turkey into thin slices, put 3 on each dinner
  plate and ladle with the gravy. Spoon a mound of sweet potatoes
  and chard on the side and garnish with the Swiss chard relish.
  
MMMMM


Cheers

YK Jim


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