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2014年12月29日

Sage-Orange Turkey and White Wine Gravy

From Good Housekeeping

triple-tested at the Good Housekeeping Research Institute
A fragrant herb mixture with fresh sage and tangy orange peel are cooked under the skin of the turkey, imparting a full flavor enhanced by white wine gravy.

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Nutritional Information


Calories355
Total Fat9g
Saturated Fat2g
Cholesterol207mg
Sodium340mg
Total Carbohydrate1g
Dietary Fiber0
Sugars--
Protein63g
Calcium--
My Plate Inspired
sage orange turkey and white wine gravy

Kate Mathis

Serves: 12

Yields: 7 cups gravy

Total Time: 4 hr

Prep Time: 40 min

Oven Temp: 325

Ingredients
U.S. Metric Conversion chart

1 (12- to 14-pound) turkey, fresh or frozen (thawed)
1 large (10- to-12 ounce) onion, cut into 2-inch chunks
1/2 bunch(es) fresh thyme
7 clove(s) garlic
1 large navel orange
1 bunch(es) (small) fresh flat-leaf parsley
6 sprig(s) fresh sage
1 pinch(s) cayenne (ground red) pepper
4 tablespoon(s) extra-virgin olive oil
Salt
Freshly ground black pepper
6 cup(s) unsalted chicken broth
2 cup(s) dry white wine
1/4 cup(s) cornstarch
Sage sprigs
Grapes, for garnish
Clementines, for garnish

Directions

Preheat oven to 325 degrees F. Drain juices from turkey. Paper Products Manufacturer Place giblets and neck in large roasting pan. Pat turkey dry with paper towels. Place turkey, breast side up, on wire rack in pan; fold wing tips under back of turkey. Scatter half of onion, half of thyme, and 2 cloves garlic in pan around turkey. Pour 1 cup water into pan.
From orange, finely grate 2 teaspoons peel. Transfer peel to food processor along with 3 cloves garlic; pulse until garlic is finely chopped. Cut whole orange into 2-inch chunks and reserve. From parsley and sage, transfer 1 cup parsley leaves and 3 tablespoons sage leaves to processor; pulse until very finely chopped. Reserve herb stems. Add cayenne, 3 tablespoons oil, and 1/4 teaspoon salt to processor; pulse until well mixed.
Working from large-cavity end of turkey, gently run fingers between skin and meat to loosen skin from flesh on breast and legs. With hands, place herb mixture under skin on both sides of breastbone and on legs. Gently massage skin to evenly distribute mixture.
Rub 1/2 teaspoon salt and 1/4 teaspoon pepper inside body cavity. Place reserved orange and herb stems and remaining onion, thyme, and 2 cloves garlic in body and neck cavities. Fold neck skin under back of turkey; secure drumsticks together with kitchen string, band of skin, or stuffing clamp. Rub remaining tablespoon oil and 1/4 teaspoon each salt and pepper over turkey.
Cover turkey with loose tent of foil; roast 2 hours. Remove foil. If pan is dry, add 1 cup water. Roast about 1 hour longer. Turkey is done when temperature on meat thermometer inserted into thickest part of thigh next to body (not touching bone) reaches 175 degrees F and breast temperature reaches 165 degrees F.
When turkey is done, carefully lift from roasting rack and tilt slightly to allow juices to run into pan. Place turkey on large platter and let rest while making gravy.
Remove rack from roasting pan. Strain pan drippings into 8-cup liquid measuring cup or bowl, leaving solids in pan. Let stand to allow fat to separate from meat juices; discard fat. Add broth to drippings, then add enough water to equal 8 cups total.
Discard thyme stems. Transfer onion, garlic, and giblets to cutting board and finely chop. When cool enough to handle, pull meat from neck; discard bones. Finely chop meat.
Place roasting pan over 2 burners on top of range; add wine and heat to boiling on medium-high. Boil 8 minutes or until wine is reduced by half, stirring until browned bits are loosened from bottom of pan. Stir broth and drippings mixture into roasting pan. Heat to boiling; boil 5 minutes. Meanwhile, in small bowl, stir cornstarch and 1/2 cup water to dissolve cornstarch; stir into broth mixture. Heat to boiling; simmer 3 minutes or until thickened, stirring occasionally. Stir in chopped onion, garlic, giblets, neck meat, and 1/4 teaspoon each salt and pepper. Pour into gravy boat. Garnish platter with sage and fruit.
  


Posted by ヘが at 13:15Comments(0)

2014年12月17日

Herbed Pork Roast

From Campbell's Kitchen
We love this recipe because it's easy, elegant and simply delicious!

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Nutritional Information


Calories180
Total Fat6g
Saturated Fat2g
Cholesterol78mg
Sodium327mg
Total Carbohydrate3g
Dietary Fiber1g
Sugars--
Protein28g
Calcium1g
herbed pork roast and creamy mushroom gravy

Serves: 8

Total Time: 1 hr 55 min

Prep Time: 10 min

Ingredients
U.S. Metric Conversion chart

1 teaspoon(s) fresh rosemary leaves, minced, or dried rosemary, crushed
1 teaspoon(s) fresh minced parsley leaves, or dried parsely flakes
1 teaspoon(s) minced fresh thyme leaves, or dried thyme leaves, crushed
1 clove(s) garlic, minced
1 (2 1/2 to 3 pounds) boneless pork loin
1 can(s) Campbell's? Condensed Cream of Mushroom Soup, 10 3/4-oz.
1/2 cup(s) water

Directions

Stir the rosemary, parsley, thyme and garlic in a small bowl. Cut small slits into the surface of the pork with a knife. Stuff the herb mixture into the slits. Place the pork into a roasting pan.
Bake at 325°F. for 1 hour 30 minutes or until the pork is cooked through. Remove the pork from the pan and let stand for 10 minutes.
Stir the soup and water in the roasting pan. Cook and stir over bordeaux winemedium heat until the mixture is hot and bubbling, scraping up the browned bits from the bottom of the pan. Serve the pork with the gravy.
  


Posted by ヘが at 11:43Comments(0)

2014年12月02日

Roast Turkey with Pepperoni

From Food & Wine
Chef and butcher Alex Pope keeps roast turkey moist by stuffing thin slices of pepperoni under the skin.

By Alex Pope

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Nutritional Information


Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
roast turkey with pepperoni wine offer


Con Poulos

Serves: 8

Total Time: 5 hr

Cook Time: 30 min

Oven Temp: 300

Ingredients
U.S. Metric Conversion chart

1 (12- to 14-pound) turkey
2 tablespoon(s) kosher salt
1/2 pound(s) pepperoni, thinly sliced
1 preserved lemon—halved lengthwise, pulp discarded and rind sliced 1/2 inch thick, plus 2 teaspoons minced rind
12 large sage leaves, plus 2 sprigs
2 sprig(s) rosemary
2 stick(s) unsalted butter, softened
2 tablespoon(s) thyme, minced
1/2 teaspoon(s) ground fennel
Pepper

Directions

Season the turkey inside and out with the salt and transfer to a rack Cardboard Displays set in a roasting pan. Refrigerate uncovered overnight. Let return to room temperature before cooking.
Preheat the oven to 300 degrees F. Run your fingers under the breast and thigh skin to loosen; tuck the pepperoni, sliced lemon rind and sage leaves under the skin. Stuff the sage and rosemary sprigs in the cavity. Tie the legs with string.
In a medium bowl, blend the butter with the thyme, ground fennel and minced lemon rind. Rub the butter all over the turkey and season with pepper.
Roast the turkey in the lower third of the oven for 2 1/2 hours. Increase the oven temperature to 425 degrees F and roast for 30 minutes longer, until well browned lafite rothschildand an instant-read thermometer inserted in the inner thigh registers 165 degrees F. Transfer the turkey to a carving board and let rest in a warm place for 30 minutes to 1 hour. Strain the pan juices into a bowl. Carve the turkey and serve with the juices.   


Posted by ヘが at 12:02Comments(0)