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chefkim
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Thanksgiving recipe and menu ideas...

please post and snag Thanksgiving recipes and ideas here...

Last edited by chefkim, 11/2/2007, 10:01 am

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11/2/2007, 9:58 am

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chefkim
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Cajun Turkey and gravy

Cajun-Spiced Turkey With Sourdough Cornbread Stuffing and Cajun Gravy (Makes 12 Servings)

1 pkg. (8 ½ oz.) corn muffin mix
3 tbs. plus 1 cup canned vegetable broth, divided
6 ribs celery, chopped, about 3 cups
1 large onion, chopped about 1 ½ cups
1 loaf (8 oz.) sourdough bread, preferably low-fat torn into 1" pieces, about 5 cups
¾ cup egg substitute
2 cans (4.5 oz each) diced jalapeno peppers, drained
1 tsp. salt
½ tsp. pepper
12-14 lb. turkey, thawed, neck and giblets removed
3 tbs. Cajun creole spice mix, divided
Butter-flavored nonstick cooking spray

Cajun Gravy

Chicken broth, as needed
1 jalapeno pepper, seeded and minced
2 cloves garlic, minced
3 tbs. all-purpose flour
¼ cup lime juice
½ tsp. salt
¼ tsp. pepper
2 tbs. chopped fresh cilantro

For turkey and stuffing, prepare cornbread according to package directions; cool. Preheat oven to 325 degrees in nonstick skillet heat 3 tbs. broth over medium heat. Add celery and onion; cook until celery is softened 10 minutes. Remove from heat. Crumble reserved cornbread into 1" chunks into bowl. Add sourdough bread, egg substitute, jalapenos, salt, pepper and reserved celery mixture; stir in remaining broth. Separate skin from turkey breast starting from neck. Spread 1 tbs. seasoning between skin and meat over each breast half; pat skin to smooth. Coat turkey with cooking spray; sprinkle with remaining seasoning. Fill turkey body and neck cavities with stuffing; truss, if desired. Place remaining stuffing in covered 1-qt. Casserole. Place turkey on rack set in roasting pan. Roast, basting with pan juices, until thermometer inserted into thickest part of thigh registers 180 degrees, 3-3 ½ hours. Place casserole with stuffing in oven 30 minutes before turkey is done. Let stand 15 minutes before carving. For gravy, skim fat from pan juices, reserving 3 tbs. fat. Measure pan juices; add enough chicken broth to equal 2 cups in roasting pan over medium-high heat bring pan juice mixture to a boil, scraping up any browned bits from bottom of pan; remove from heat. In pot heat reserved turkey fat over medium heat. Add jalapeno and garlic; cook until softened, 2 minutes. Stir in flour; cook, stirring 2 minutes. Add lime juice, salt, pepper and reserved pan-juice mixture. Increase heat to high; bring to a boil. Cook, stirring, until mixture thickens slightly, 3 minutes. Remove from heat; stir in cilantro.
(Note): Once your turkey is removed from the oven, it should stand for 20 to 35 minutes, depending on its size. This gives the juices a chance to soak into the turkey. Before you begin carving, have a warm serving platter ready and waiting.

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Nascar Survivor

11/2/2007, 10:00 am

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pecan pie

Pecan Pie (Makes 8 servings)

1 sheet (1/2 pf 15 oz. pkg.) refrigerated 9" pie crust dough
4 eggs
1 cup granulated sugar
½ cup light corn syrup
½ cup dark corn syrup
3 tbs. butter, melted
1 tsp. vanilla extract
1/8 tsp. salt
6 oz. pecan halves, about 1 ½ cups
Sweetened whipped cream and ground cinnamon (optional)

Preheat oven to 325 degrees. Fit dough into 9" pie pan; fold edges under and flute. Freeze until firm, at least 20 minutes. In large bowl lightly beat eggs; stir in sugar, light and dark corn syrup, butter, vanilla and salt until combined. Stir in pecans. Pour mixture into pie crust; bake 50-60 minutes or until center is set. (Loosely cover edges of pie with foil during last 20 minutes of baking if edges brown too quickly.) Cool on rack 1 hour before serving. Garnish with whipped cream and cinnamon, if desired.

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Nascar Survivor

11/2/2007, 10:02 am

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