Thursday, November 20, 2008

Calphalon's Herb Roasted Turkey and Traditional Sage Stuffing

Herb-Roasted Turkey with Gravy

Course Type: Entree

Serving Size: serves 8 - 10


Turkey1 10 - 12 pound turkey, whole with giblets removed

2 Tablespoons of fresh herbs, chopped (equal parts of rosemary, sage, thyme and parsley)

6 ounces butter

1 garlic clove

Salt and pepper to taste

2 Lemons

Gravy3/4 cup

white wine1/2 cup

(+/-) all-purpose flour

4 cups chicken stock


Preheat the oven to 350F.Rinse and dry the turkey and place on rack in roasting pan.Combine herbs, butter and garlic. Rub the butter under and over the turkey skin. Cut the lemons in half and squeeze the juice over the turkey. Place the lemons in the cavity of the turkey. Season the turkey with salt and pepper. Place the roasting pan with the turkey in the oven and cook, basting every 30 minutes. Roast for 3.5 to 4 hours or until a meat thermometer inserted in the turkey thigh registers at 165F. When the turkey reaches 165F remove from the oven and allow to rest for 15 - 20 minutes before carving.

For the Gravy, transfer the turkey drippings from the roasting pan into a bowl. Skim off the fat from the drippings and reserve both. Add flour to the reserved fat and form a paste. Return roasting pan to stove top over medium heat. De glaze the pan with the white wine, scraping the bottom of the roaster to capture the caramelized bits and reduce the liquid until almost dry. Add 1/2 cup of the roux (fat/flour mixture) and whisk to combine. Add the turkey drippings and 3 cups of stock and whisk well. Bring to a boil. Add more roux if too thin or more stock if too thick. Once you have the desired consistency season with salt and pepper.

Traditional Sage Stuffing

Course Type: Side Dish

Serving Size: Serves 8 - 10


4 Tablespoons unsalted butter

2 stalks celery cut into small dice

1 medium onion cut into small dice

2 teaspoons fresh chopped sage

2 teaspoons fresh minced thyme

1/2 teaspoon caraway seed

4 cups (+/-) chicken stock

Salt and pepper to taste

10 - 12 cups dried bread cubes


Preheat the oven to 350F. Melt the butter in a Calphalon One Infused Anodized 10 inch Fry Pan. Add the celery and onion and saute for 5 minutes. Add sage, thyme and caraway seeds and saute for a minute. Place the bread cubes in a large mixing bowl. Add the sauteed ingredients and the chicken stock to the bread cubes and combine. Season to taste with salt and pepper. Place all ingredients in a baking dish or casserole and bake for 25 - 30 minutes and the top is golden brown. Cooked, crumbled sausage could be an excellent addition to this classic stuffing.
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