Turkey instructions:
The turkey needs to be thawed for a few days before cooking, I would bank on about 2 days in the fridge to thaw it completely. If it`s still frozen the day you want to cook it, keep it in it`s wrapping and put it in a sink full of cool water, flip it over every now and then to get all sides, and it should speed up the thaw.
Stuffing
Make the stuffing first. Open a bag of bread the night before and leave it out, so that the bread gets stale, then, before you start, rip the whole loaf of bread into small crouton sized pieces. Next, Cut up a bunch of celery and onions, and fry them in the wok with some butter (lots of butter, i think I used 3-4 tablespoons here, but i`m not sure, it was a lot though). Add in as much ginger as you like, I make the ginger into bigger pieces so they are easier to find, but you can go with small pieces if you want.
Cook the celery and onions until they are soft, and then add some more butter and the bread, keep stirring it the whole time. If the bread is burning then add more butter.
Once the stuffing is finished, put most of it into a bowl, and leave a cup or two aside to put in the turkey.
Cooking the Turkey
The turkey should be thawed by now, so untie the feet, (if they're tied together) and pull the neck and heart out of the body. Sometimes there's a plastic bag full of kidneys and hearts inside the turkey, so make sure you pull that out before you cook it.
Stuff the turkey with a cup or two of stuffing that you set aside (just cram as much stuffing into the turkey as you can). And put the turkey in a roasting pan (you can buy these at the grocery store, they're really cheap). Put the turkey breast side up. (the meatiest part up) I put a cup of water in the roasting pan so that the turkey didn't dry out too much while it was cooking.
Cook the turkey for about 20 minutes at about 350 to sear the outside, then cover it with some loose sheets of tin foil and turn it down to 225 or so to finish cooking it. Depending on the weight it could take a few hours. The one I made at thanksgiving took close to 6 hours. Every hour take it out and rub it with a stick of butter, this will help it stay golden brown and make it taste really good. Use a meat thermometer and check the temperature at the thickest part of the turkey (the breast) and cook it too about 155-160 degrees.
Take it out of the oven and let it sit for a few minutes to cool off a bit. Scoop out as much stuffing as you can and mix it up with the stuffing you set aside before, it's good to go now! Next you can carve it up and enjoy!
Showing posts with label Julie. Show all posts
Showing posts with label Julie. Show all posts
Sunday, December 18, 2011
Savoury Shortbread
Ingredients:
* 1 cup of butter (unsalted or salted), at room temperature
* ½ cup granulated sugar
* 1 tsp vanilla
* 1 ¾ cups all-purpose flour
* ½ tsp salt
* 1 tbsp chopped fresh rosemary or 1 tsp of dried rosemary
* 1 tsp dried chili flakes
Directions:
1. Preheat oven to 300 F (150 C). Place room temperature butter in a large mixing bowl and beat with a wooden spoon or hand mixer until creamy. Slowly beat in sugar and vanilla into butter. Stir until mixed well.
2. In a separate bowl, mix flour and salt. Add chopped rosemary and dried chili flakes and mix well. For less spice, use ½ tsp of chili flakes. Beat flour mixture into butter, kneading into a dough. With lightly floured hands, split the mixture into two evenly-sized balls. Dough can be kept frozen for up to a month when properly stored in the freezer.
3. Butter a 9” pie plate. If using both balls of dough, butter a second pie plate or repeat this step after the first batch is cooled. Press the dough evenly into the pie plate, spreading evenly along the edges of the plate. Sprinkle the dough with fresh rosemary so there is garnish on each slice. Gently prick the surface of the dough with a fork.
4. Place in the oven for 45 minutes or until the top of the shortbread is golden. Slice the dough into 8 equal triangle pieces while the dough is still warm. Allow to cool fully before serving.
For smaller serving sizes, use both balls of dough in a 9 x 13 glass baking dish and slice into squares while the dough is warm. Makes 24 cookies.
Julie's Thoughts:
I recommend using a 9 x 13 pan so you can cut little square cookies.
* 1 cup of butter (unsalted or salted), at room temperature
* ½ cup granulated sugar
* 1 tsp vanilla
* 1 ¾ cups all-purpose flour
* ½ tsp salt
* 1 tbsp chopped fresh rosemary or 1 tsp of dried rosemary
* 1 tsp dried chili flakes
Directions:
1. Preheat oven to 300 F (150 C). Place room temperature butter in a large mixing bowl and beat with a wooden spoon or hand mixer until creamy. Slowly beat in sugar and vanilla into butter. Stir until mixed well.
2. In a separate bowl, mix flour and salt. Add chopped rosemary and dried chili flakes and mix well. For less spice, use ½ tsp of chili flakes. Beat flour mixture into butter, kneading into a dough. With lightly floured hands, split the mixture into two evenly-sized balls. Dough can be kept frozen for up to a month when properly stored in the freezer.
3. Butter a 9” pie plate. If using both balls of dough, butter a second pie plate or repeat this step after the first batch is cooled. Press the dough evenly into the pie plate, spreading evenly along the edges of the plate. Sprinkle the dough with fresh rosemary so there is garnish on each slice. Gently prick the surface of the dough with a fork.
4. Place in the oven for 45 minutes or until the top of the shortbread is golden. Slice the dough into 8 equal triangle pieces while the dough is still warm. Allow to cool fully before serving.
For smaller serving sizes, use both balls of dough in a 9 x 13 glass baking dish and slice into squares while the dough is warm. Makes 24 cookies.
Julie's Thoughts:
I recommend using a 9 x 13 pan so you can cut little square cookies.
Amazing Turkey Chili
Ingredients
1/4 cup canola oil
2 medium onions, cut into ¼-inch dice
1 green bell pepper, stemmed, seeded, and cut into ¼-inch dice
3 Tbsp. ancho chile powder
1 Tbsp. pasilla chile powder
2 Tbsp. ground cumin
2 Tbsp. ground coriander
1 Tbsp. sugar
2 tsp. dried thyme
2 tsp. dried oregano
1/2 tsp. cayenne pepper, or more to taste
5 garlic cloves, peeled and finely minced
2 1/2 lb. ground turkey
2 cups low-sodium chicken broth
1 large can (28 oz.) diced tomatoes, with their juices
1 cup tomato sauce
1/4 cup tomato paste
2 chipotle peppers in adobo sauce, with or without seeds, minced (optional)
2 cans (15 oz. each) pinto beans, rinsed under cold water and drained
1 Tbsp. apple-cider vinegar
2 Tbsp. fresh lime juice
~ Salt, to taste
Directions
1. Heat the oil in a large stockpot or Dutch oven over medium heat. Add the onions and bell pepper and cook, stirring frequently, until the vegetables soften, 10 to 15 minutes.
2. Meanwhile, combine the chile powders, cumin, coriander, sugar, thyme, oregano, and cayenne pepper in a small bowl.
3. When the vegetables are soft, add the herb/spice mixture and the garlic, and stir constantly until the mixture is hot and fragrant, about 3 minutes. Add the ground turkey and cook, breaking up the meat, until the meat is browned, about 10 minutes.
4. Add the broth, diced tomatoes, tomato sauce, tomato paste, chipotle peppers, pinto beans, and vinegar. Stir to blend, and simmer the chili over medium-low heat, stirring occasionally, until it is cooked through and has begun to thicken, 30 to 45 minutes.
5. Remove the pot from the heat, and stir in the lime juice and salt to taste. Serve hot.
Julie's Thoughts:
I've made this without the chipotle peppers and have substititued "regular" chili powder for the pasilla chile powder and it's still really good. Ground beef works here (not as healthy but my grocery store doesn't sell ground turkey), and the chili freezes well.
Source: The Earth Bound Cook
1/4 cup canola oil
2 medium onions, cut into ¼-inch dice
1 green bell pepper, stemmed, seeded, and cut into ¼-inch dice
3 Tbsp. ancho chile powder
1 Tbsp. pasilla chile powder
2 Tbsp. ground cumin
2 Tbsp. ground coriander
1 Tbsp. sugar
2 tsp. dried thyme
2 tsp. dried oregano
1/2 tsp. cayenne pepper, or more to taste
5 garlic cloves, peeled and finely minced
2 1/2 lb. ground turkey
2 cups low-sodium chicken broth
1 large can (28 oz.) diced tomatoes, with their juices
1 cup tomato sauce
1/4 cup tomato paste
2 chipotle peppers in adobo sauce, with or without seeds, minced (optional)
2 cans (15 oz. each) pinto beans, rinsed under cold water and drained
1 Tbsp. apple-cider vinegar
2 Tbsp. fresh lime juice
~ Salt, to taste
Directions
1. Heat the oil in a large stockpot or Dutch oven over medium heat. Add the onions and bell pepper and cook, stirring frequently, until the vegetables soften, 10 to 15 minutes.
2. Meanwhile, combine the chile powders, cumin, coriander, sugar, thyme, oregano, and cayenne pepper in a small bowl.
3. When the vegetables are soft, add the herb/spice mixture and the garlic, and stir constantly until the mixture is hot and fragrant, about 3 minutes. Add the ground turkey and cook, breaking up the meat, until the meat is browned, about 10 minutes.
4. Add the broth, diced tomatoes, tomato sauce, tomato paste, chipotle peppers, pinto beans, and vinegar. Stir to blend, and simmer the chili over medium-low heat, stirring occasionally, until it is cooked through and has begun to thicken, 30 to 45 minutes.
5. Remove the pot from the heat, and stir in the lime juice and salt to taste. Serve hot.
Julie's Thoughts:
I've made this without the chipotle peppers and have substititued "regular" chili powder for the pasilla chile powder and it's still really good. Ground beef works here (not as healthy but my grocery store doesn't sell ground turkey), and the chili freezes well.
Source: The Earth Bound Cook
Lime Sugar Cookies
Ingredients
* 2 cups all-purpose flour, plus more for work surface
* 1/2 teaspoon baking powder
* 1/4 teaspoon coarse salt
* 1 cup granulated sugar
* 2 tablespoons finely grated lime zest, plus 1/4 cup fresh lime juice (2-4 limes)
* 3/4 cup (1 1/2 sticks) unsalted butter, softened
* 1 teaspoon pure vanilla extract
* Confectioners' sugar, for dusting
Directions
1. Sift together flour, baking powder, and salt into a large bowl; set aside.
2. Put granulated sugar and lime zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 1 minute. Add butter, and mix until fluffy, about 2 minutes. Mix in vanilla and lime juice. Reduce speed to low, and gradually mix in flour mixture.
3. On a lightly floured work surface, halve the dough. Flatten each half into a 10-inch disk, and wrap each in plastic. Freeze until firm, about 30 minutes.
4. Preheat oven to 325 degrees. Working with 1 half at a time, roll out dough on parchment paper to 1/8 inch thick. Cut shapes from dough with cookie cutter. Space 1 inch apart on baking sheets lined with parchment paper. Cut a hole in center of each with a 1-inch round cutter. Repeat with remaining disk. Wrap scraps in plastic. Freeze 15-30 minutes; reroll, and cut.
5. Bake cookies, rotating sheets halfway through, until set, 12 to 13 minutes. Let cool on a wire rack. Before serving, sift confectioners' sugar over cookies.
Source: Martha Stewart's Cookies
* 2 cups all-purpose flour, plus more for work surface
* 1/2 teaspoon baking powder
* 1/4 teaspoon coarse salt
* 1 cup granulated sugar
* 2 tablespoons finely grated lime zest, plus 1/4 cup fresh lime juice (2-4 limes)
* 3/4 cup (1 1/2 sticks) unsalted butter, softened
* 1 teaspoon pure vanilla extract
* Confectioners' sugar, for dusting
Directions
1. Sift together flour, baking powder, and salt into a large bowl; set aside.
2. Put granulated sugar and lime zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 1 minute. Add butter, and mix until fluffy, about 2 minutes. Mix in vanilla and lime juice. Reduce speed to low, and gradually mix in flour mixture.
3. On a lightly floured work surface, halve the dough. Flatten each half into a 10-inch disk, and wrap each in plastic. Freeze until firm, about 30 minutes.
4. Preheat oven to 325 degrees. Working with 1 half at a time, roll out dough on parchment paper to 1/8 inch thick. Cut shapes from dough with cookie cutter. Space 1 inch apart on baking sheets lined with parchment paper. Cut a hole in center of each with a 1-inch round cutter. Repeat with remaining disk. Wrap scraps in plastic. Freeze 15-30 minutes; reroll, and cut.
5. Bake cookies, rotating sheets halfway through, until set, 12 to 13 minutes. Let cool on a wire rack. Before serving, sift confectioners' sugar over cookies.
Source: Martha Stewart's Cookies
Chewy Molasses Crinkles
Ingredients:
* 1/2 C unsalted butter, room temperature
* 1C packed light brown sugar
* 2 large eggs
* 1/2 C granulated sugar, plus 1/4C for rolling
* 1/2 C unsulfured molasses
* 2 Tablespoons vegetable oil
* 2 C All purpose flour
* 1 tsp. baking soda
* 1 tsp. ground cinnamon
* 1 tsp. ground ginger
* 1 tsp. allspice
* 1/2 tsp. coarse salt
Instructions:
1. Put butter, brown sugar, and 1/2 c granulated sugar in bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth, about 3 minutes. Mix in eggs one at a time, followed by the molasses and oil.
2. Reduce speed to low; gradually mix in flour, baking soda, cinnamon, ginger, allspice, and salt. Cover dough with plastic wrap; refrigerate until firm, about 1 hour or overnight.
3. Preheat oven to 325 F. Put remaining 1/4 c granulated sugar in a bowl. Using a 1 3/4 inch ice cream scoop, form balls of dough. Roll balls in sugar to coat, and space 3 inches apart on baking sheets lined with parchment paper. Bake, rotating sheets halfway through, until cookies are flat and centers are set, about 17 minutes. Let cool completely on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 5 days.
Source: Martha Stewart's Cookies
Julie's Thoughts:
1) Don't overmix the batter! If you do, and cookies will go flat.
2) Space the cookies atleast 3 inches apart. I didn't and ended up with one giant cookie on my first patch.
3) I dusted them with icing sugar after they cooled for a festive cook.
* 1/2 C unsalted butter, room temperature
* 1C packed light brown sugar
* 2 large eggs
* 1/2 C granulated sugar, plus 1/4C for rolling
* 1/2 C unsulfured molasses
* 2 Tablespoons vegetable oil
* 2 C All purpose flour
* 1 tsp. baking soda
* 1 tsp. ground cinnamon
* 1 tsp. ground ginger
* 1 tsp. allspice
* 1/2 tsp. coarse salt
Instructions:
1. Put butter, brown sugar, and 1/2 c granulated sugar in bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth, about 3 minutes. Mix in eggs one at a time, followed by the molasses and oil.
2. Reduce speed to low; gradually mix in flour, baking soda, cinnamon, ginger, allspice, and salt. Cover dough with plastic wrap; refrigerate until firm, about 1 hour or overnight.
3. Preheat oven to 325 F. Put remaining 1/4 c granulated sugar in a bowl. Using a 1 3/4 inch ice cream scoop, form balls of dough. Roll balls in sugar to coat, and space 3 inches apart on baking sheets lined with parchment paper. Bake, rotating sheets halfway through, until cookies are flat and centers are set, about 17 minutes. Let cool completely on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 5 days.
Source: Martha Stewart's Cookies
Julie's Thoughts:
1) Don't overmix the batter! If you do, and cookies will go flat.
2) Space the cookies atleast 3 inches apart. I didn't and ended up with one giant cookie on my first patch.
3) I dusted them with icing sugar after they cooled for a festive cook.
Almond-Orange Shortbread
Ingredients
* 1 1/2 cups chopped almonds
* 1 1/4 cups all-purpose flour, plus more for dusting
* 1/2 cup plus 2 tablespoons granulated sugar
* 10 tablespoons (1 1/4 sticks) unsalted butter, melted and cooled
* 1 1/2 teaspoons finely grated orange zest
* 1/4 teaspoon coarse salt
* 2 tablespoons sanding sugar
Directions
1. Preheat oven to 350 degrees with racks in upper and lower thirds. Process nuts in a food processor until finely chopped, about 20 seconds (do not overprocess). Transfer nuts to a large bowl; add flour, granulated sugar, butter, zest, and salt. Mix with hands until dough just comes together and forms a ball.
2. Halve dough; shape each into a disk. Transfer to a baking sheet lined with parchment paper. With lightly floured hands, shape 1 disk into a 7-inch round, and score to mark 12 equal wedges (do not cut through). Sprinkle with 1 tablespoon sanding sugar. Repeat with remaining disk and sanding sugar.
3. Bake, rotating halfway through, until golden brown, 15 to 20 minutes. While shortbread is warm, cut wedges to separate completely. Let wedges cool slightly on sheets, then transfer to a rack to cool completely.
Source: Martha Stewart's Cookies
* 1 1/2 cups chopped almonds
* 1 1/4 cups all-purpose flour, plus more for dusting
* 1/2 cup plus 2 tablespoons granulated sugar
* 10 tablespoons (1 1/4 sticks) unsalted butter, melted and cooled
* 1 1/2 teaspoons finely grated orange zest
* 1/4 teaspoon coarse salt
* 2 tablespoons sanding sugar
Directions
1. Preheat oven to 350 degrees with racks in upper and lower thirds. Process nuts in a food processor until finely chopped, about 20 seconds (do not overprocess). Transfer nuts to a large bowl; add flour, granulated sugar, butter, zest, and salt. Mix with hands until dough just comes together and forms a ball.
2. Halve dough; shape each into a disk. Transfer to a baking sheet lined with parchment paper. With lightly floured hands, shape 1 disk into a 7-inch round, and score to mark 12 equal wedges (do not cut through). Sprinkle with 1 tablespoon sanding sugar. Repeat with remaining disk and sanding sugar.
3. Bake, rotating halfway through, until golden brown, 15 to 20 minutes. While shortbread is warm, cut wedges to separate completely. Let wedges cool slightly on sheets, then transfer to a rack to cool completely.
Source: Martha Stewart's Cookies
Monday, September 13, 2010
Roasted Chicken with Ginger, Chile, and Lime
Prep: 30 minutes, Total: 1 hour 30 minutes, Serves 4
Ingredients
- 2 tablespoons plus 1/2 teaspoon butter, at room temperature
- 1 shallot, finely chopped (about 2 tablespoons)
- 1 piece fresh ginger (2 inches long), peeled and finely chopped (about 2 tablespoons)
- 1 tablespoon finely chopped pickled jalapeno chile
- 1 tablespoon fresh lime juice
- 2 teaspoons ground coriander
- Coarse salt and ground pepper
- 1 whole chicken (3 1/2 pounds)
- 2 large onions, thickly sliced
- 1 lime, cut into 8 wedges (optional)
Directions
- Make the ginger-chile butter: In a small bowl, using a spoon, mash together 2 tablespoons butter, shallot, ginger, jalapeno, lime juice, coriander, 1 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
- Preheat oven to 425 degrees. Using fingers, gently loosen skin from chicken breasts. With a small spoon, insert butter mixture evenly between skin and meat; pat skin back down. Tie chicken legs together with cotton kitchen twine; tuck wing tips underneath.
- Rub chicken with remaining 1/2 teaspoon butter; season generously with salt and pepper. On a rimmed baking sheet, arrange onions in a single layer; place chicken on top.
- Roast until chicken is well browned and an instant-read thermometer inserted in a thigh (without touching bone) reads 175 degrees, 50 to 60 minutes.
- Transfer chicken to a cutting board and tent with oil; let rest 10 minutes (the temperature will rise by about 5 degrees).
- On baking sheet, stir onions together with pan juices. Carve chicken; serve with onions and, if desired, lime wedges.
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