Turkey Legs - Confit Style

Today, I bring the dark meat turkey lovers out there a real treat!  Confit Turkey Legs!  My husband and I first enjoyed these at our daughter and SIL's home last Thanksgiving.  This past weekend we had an early Thanksgiving feast with some of our family and I decided to try making these myself.  

If you've ever tried making or eaten confit duck legs, you know how the cooking process makes the meat so tender.  The combination of dried chilis, garlic and oregano in this recipe are reminiscent of slow braised pork shoulder and almost as tender!  

The turkey legs can easily be braised one to four days ahead and either sliced and reheated or reheated whole in a low oven and then browned in a skillet until crisp.  I made these a day ahead and simply sliced and reheated the meat along with the whole turkey that I prepared fresh that morning.   I also chose not to use the optional almond sauce that is included in the recipe.  

I'm sorry I didn't get any 'after' photos, but, I will share how tender and delicious they are!  My husband raved about them.  For him, this was the best part of the meal.    

So, if you have dark-meat lovers in your family, please give this recipe a try.  

Happy Thanksgiving!   

Savoring Time in the Kitchen is a member of the Amazon Affiliate Program. If you purchase a product by following a link that we provide, the price you pay as a consumer does not change, but if you do make a purchase through one of these links, we earn a very small commission for providing that link. Thank you for your support of Savoring Time in the Kitchen!

Turkey Legs - Confit Style

4 - 6 Servings

Braising Ingredients:

1 Tbsp. light brown sugar
2 tsp. cracked black pepper
2 Tbsp. plus ¼ tsp. kosher salt

2 whole turkey legs (4–5 lb. total)
6 garlic cloves, smashed, plus 2 heads of garlic, divided
8 dried guajillo, ancho, or New Mexico chiles, stems and seeds removed
4 sprigs oregano or 1 tsp. dried oregano
3–4 cups (or more) extra-virgin olive oil
2 tsp. (or more) crushed red pepper flakes

Ingredients for Sauce:  

½ cup unsalted roasted almonds or peanuts
¼ cup toasted sesame seeds

Combine first three ingredients in a small bowl. Place turkey legs in a baking dish just big enough to fit them or a medium Dutch oven. Sprinkle all over with the brown sugar mixture and scatter smashed garlic cloves over them. Let sit at room temperature at least 2 hours, or chill up to 12 hours (the longer the better).

Position rack in middle of oven and preheat to 275°F. Cut heads of garlic heads in half crosswise. Place the garlic halves, chiles and oregano sprigs around the turkey legs. Pour in oil until turkey is mostly if not completely submerged.  Push down chiles beneath oil as they can burn if above the surface. You may need a bit more oil depending on your pot and size of turkey legs.  The garlic and chili infused oil can be used in all kinds so don't through it away after braising!

Braise turkey, uncovered, until meat has shrunk away from drumsticks dramatically and meat shreds easily with firm pressure, 3–4 hours.  Keep the temperature at a lazy simmer and reduce heat if it starts to bubbled too vigorously. Let meat rest, still submerged in fat, at least 1 hour.

If making sauce, pick out chiles from braising oil with tongs and place in a blender; add red pepper flakes and 1 cup braising oil. Let cool slightly, then blend until chiles are coarsely chopped. Add almonds and pulse until largest pieces are no bigger than a red pepper flake. Add sesame seeds and pulse just to combine. Season with remaining ¼ tsp. salt and add more red pepper flakes if desired.  Otherwise, strain the oil and reserve, refrigerated, for browning potatoes, frying eggs or your next confit project.  

If eating right away, heat 2 Tbsp. braising oil in a large nonstick or cast-iron skillet over medium heat. Cook turkey legs, carefully turning with 2 pairs of tongs, until brown and crisp all over, 8–10 minutes (I eliminated this step). Serve with the almond-chile sauce, if desired. 

Turkey legs can be braised up to 4 days ahead. 

2 Thumbs Up! 

Adapted from Epicurious.  Visit the site to read reviews and other suggestions.  

Brussels Sprouts Soufflé

One of the stars of our holiday table at Thanksgiving is this Brussels Sprouts Soufflé that I have been making for many years.  The recipe comes from a cookbook that my mother-in-law gave me shortly after my husband and I were married, called the Better Homes & Gardens Vegetable Cook Book.  My husband doesn't really like Brussels Sprouts but he LOVES this cheesy souffle!

In order to make any soufflé there are several steps that need to be observed so I thought I'd put together an easy tutorial on how to make this in case you'd like to try it for your Thanksgiving feast this year.

First, chop cooked Brussels Sprouts in a food processor.  You can use frozen or fresh Brussels sprouts. They can be chopped by hand if you don't own a food processor.  Chop them fairly fine. 

Have the eggs separated and everything needed for the recipe next to the stove before you begin. 

The first step is to melt the butter over medium-high heat.  Stir in the flour and salt and blend together until bubbly.  Add the milk all at once and continue to stir until the mixture is thickened.

Beat the egg yolks until light and lemon-colored.  Add some of the thickened, hot milk mixture to the yolks to temper them.  This is so the eggs don't curdle or separate when you add them to the hot mixture in the pot.  Then, afterward, add all of the yolk mixture to the hot mixture and stir rapidly until thoroughly blended. Then, add the chopped Brussels sprouts and cheese to the pan, stir to mix, and remove the pan from heat.

Beat the egg whites until stiff but not dry.  Add them to the pan and fold in carefully.  I like to use a large, flat wooden stirrer using a cutting and folding motion.  The purpose is to keep as much air in the whites as possible while blending.  Then pour the mixture into an ungreased souffle or tall, round baking dish.

As you can see the soufflé puffs up beautifully in the oven, but don't be dismayed when it sinks shortly after it comes out of the oven.  The inside will still be light and delicious!

Again, I wish to thank everyone who posted so many kind comments regarding the loss of my sister.  It will be a difficult holiday season knowing she is no longer here but I am feeling better.  I'm still not up-to-speed on visiting all of my blogger friends, but hopefully, after the holidays I will be back on track.

Wishing all of you who celebrate Thanksgiving, a warm and happy holiday~

 
Savoring Time in the Kitchen is a member of the Amazon Affiliate Program. If you purchase a product by following a link that we provide, the price you pay as a consumer does not change, but if you do make a purchase through one of these links, we earn a very small commission for providing that link. Thank you for your support of Savoring Time in the Kitchen!

Brussels Sprouts Soufflé

Adapted from Better Homes & Gardens Vegetable Cook Book 1967

Printable Recipe

Makes 4 to 6 servings.

¼ cup butter
¼ cup all-purpose flour
½ teaspoon salt
1 cup milk
4 egg yolks
1 cup shredded Cheddar cheese
1 10-oz package frozen Brussels sprouts, cooked, drained, and finely chopped (about 2 cups) May use fresh, cooked Brussels Sprouts, of course - do not overcook
4 egg whites

Preheat oven to 350F

In a very large (at least 3-4 quart or more) sauce pan or pot, over medium-high heat, melt butter until bubbly and then blend in the flour and salt until well combined.

Add the milk all at once and cook quickly till mixture thickens, stirring constantly.

Beat egg yolks till thick and lemon-colored. Blend some of the hot butter mixture into egg yolks to temper them; return the yolk mixure to the pot and stir rapidly to that the eggs do not curdle.

Stir in cheese and finely chopped sprouts. Remove pan from heat.

Beat the egg whites until stiff but not dry and carefully fold into hot mixture. You want to leave as much air as possible in the whites while folding.

Turn the mixture into an ungreased 2-quart soufflé dish.

Bake in 350 degree oven for 40-60 minutes or until knife inserted comes out clean.

Notes: May be made the day before and refrigerated after cooling. Allow to come to room temperature and reheat in a 350 oven, covered with aluminum foil until heated through - about 20 minutes.

Marigene's Holiday Rolls

Just one last post before Christmas and the New Year as I thought some of you may like to make these for your holiday meal. These rolls made their first appearance in my home on Thanksgiving and it won't be their last!  They will be made for many more holiday meals and celebrations.  I first saw these rolls on Marigene's blog, In the Middle of Nowhere and I was struck by how big and beautiful they were.

I adapted the recipe by using my bread machine - my instructions are in the recipe below.

They are the perfect addition to a holiday meal.  Since I only made half of the original recipe, mine were a little smaller than Marigene's as I had to divide them into smaller portions to fit the pans I used.  They were still plenty big, fluffy and delicious as you can see and a half recipe was more than enough for 8 people.

I hope you give these delicious rolls at try at your next family gathering - they are well worth the effort!

I want to wish all of you who celebrate a safe and very Merry Christmas and best wishes for a happy and healthy new year!! Thank you for all of your support and kind comments!

Savoring Time in the Kitchen is a member of the Amazon Affiliate Program. If you purchase a product by following a link that we provide, the price you pay as a consumer does not change, but if you do make a purchase through one of these links, we earn a very small commission for providing that link. Thank you for your support of Savoring Time in the Kitchen! 

Holiday Rolls
Adapted from Marigene's Spicery Rolls
Printable Recipe

My Notes:  Amounts in (…) are for ½ recipe which was more than enough for 8 people.

I used my bread machine for the knead and first rise and decided to brush the tops of the rolls with melted butter right after they came out of the oven. Great idea!

3 (1-1/2) cups hot but not quite boiling water, divided
½ (1/4) cup butter
1 ½ (3/4) teaspoons salt
1 (1/2) cup sugar
6 (3) ounces evaporated milk (that’s about ¾ cup for a full recipe)
¼ (1/8) cup instant yeast
9-11 (5-1/4) cups all purpose flour

3 - 9” round cake pans (2 for ½ recipe)

In a large bowl or 6 quart mixer pour half of the hot water over the butter. Stir until melted. Add salt and sugar and stir well and add the rest of the hot water. Stir in evaporated milk. Slowly add flour and yeast.

Turn out onto floured board and knead or use the dough hook on your mixer or bread machine. Knead for about 10 minutes, if by hand or mixer. Next, grease a large bowl thoroughly. Place the dough in the bowl and turn it over so the surface will be well greased to prevent sticking. Cover, let rise in a warm place until doubled, about 30-45 minutes. (If using a bread machine, skip the above instructions and put the wet ingredients in first followed by the dry ingredients and follow the manufacturer’s instructions for dough only cycle.)

Dump onto well floured surface. Divide into thirds and each third into 12 equal pieces to form into dinner-size rolls (if making a half recipe, cut dough in half and then cut each half into 12 pieces). Let rise until doubled. Just before popping them into the oven I give the tops a good brushing of egg/water wash.

Bake 20-25 minutes at 375° until the tops are browned nicely. Brush with melted butter upon removing them from the oven (optional). 

Makes 36 (24) large rolls.

According to Marigene they freeze well.  She wraps them in paper towels, then in foil and finally into a plastic bag. 

Roasted Dry-Brined Turkey

I hope all of you who celebrated Thanksgiving had a wonderful holiday!  

This year, I decided to try a new recipe for my family's Thanksgiving turkey. In the past, I've brined turkey in seasoned, salted water but I didn't like having to find enough refrigerator space to keep a bucket large enough to hold the turkey and brine liquid. I found this recipe for dry-brining and the reviews were very good. The reviewers mentioned how crispy and good the skin was. That was enough to hook me!

They were right!  The recipe produced a tender and delicious bird with amazing, crispy skin.  During the first part of the roasting process, the turkey is placed breast down in the roasting pan, which helps keep the breast juicy and tender.  The tricky part is flipping the turkey onto it's back again - but since the recipe calls for a 10-12 turkey, it wasn't too difficult.  If you need a larger amount of turkey for your gathering, I suggest making two birds - one the day before and then another one the day you plan on serving it for that crispy skin. 

The high heat during the roasting process makes this turkey finish much faster than other recipes - unless you decide to stuff your turkey as I did - then it takes somewhat longer to finish. Let your meat thermometer by your guide.

Roasted Dry-Brined Turkey

Adapted from Fine Cooking

Printable Recipe

You will find my notes for a stuffed turkey in italics and underlined throughout the recipe.

Serves ten.

One 10- to 12-lb. turkey
1/4 cup kosher salt (I used slightly more than half that amount with good results)

2 medium to large yellow onions, unpeeled and cut into eighths*
2 medium carrots, unpeeled and cut into 1-inch chunks*
2 medium ribs celery, cut into 1-inch chunks*

*Note:  I did not use the onions, carrots and celery as I made my usual stuffing

The night before: Remove the giblets from the turkey, cut off the tail, if attached, and reserve them for your gravy or another use. Rinse the turkey thoroughly and dry with paper toweling inside and out. Sprinkle the salt all over it, starting on the back side, then the cavity, and finally the breast. Put the turkey on a wire rack set over a rimmed pan or platter and refrigerate uncovered overnight. My discovery - If you tuck the wings under the back before you put it into the refrigerator overnight, then the wings will remain neatly tucked when roasting the next day. 

One hour before roasting: Remove the turkey from the refrigerator and let stand at room temperature. Place stuffing in turkey cavities, if using.  Fifteen to 20 minutes before roasting, position a rack in the lowest part of the oven and heat the oven to 400°F. Put half of the onions, carrots, and celery in the turkey cavity (eliminate this step if you have stuffed your turkey). Tie the legs together with kitchen twine. Tuck the wings behind the neck and under the turkey. Scatter the remaining onions, carrots, and celery in a large roasting pan fitted with a V rack (again, eliminate this step if you have stuffed your turkey). Set the turkey, breast side down, on the V rack.

Roast for 30 minutes. Pour 1 cup of water into the roasting pan and roast for another 30 minutes. Remove the turkey from the oven and close the oven door. With two wads of paper towels (or clean oven mitts) carefully turn the turkey over so that it's breast side up. Add another 1/2 cup water to the roasting pan. Return the turkey to the oven and continue to roast until an instant-read thermometer inserted in the thigh registers 170°F, about another 45 minutes for a turkey in the 10-lb. range, or about another 1 hour for a 12-lb. turkey. Here again, as my turkey was stuffed, it took longer to roast - perhaps an additional hour.  (Keep a close eye on the vegetables and pan drippings throughout the cooking process. They should be kept dry enough to brown and produce the rich brown drippings to make gravy, but moist enough to keep from burning, so add water as needed throughout.) Transfer the turkey to a carving board or platter, tent with foil, and let rest for at least 45 minutes and up to 1 hour before carving and serving.  If your turkey was stuffed, remove stuffing to a separate bowl as soon as you can handle the turkey.

Pumpkin Pie Brioche

 
As the day draws closer to Thanksgiving, I wanted to wish all of you who celebrate the holiday a very Happy Thanksgiving!

Since most of you likely have your menu already planned, I thought I'd share a couple of recipes that I had posted in the past which may come in handy after Thanksgiving if you bought an extra can of pumpkin that didn't get used or if you purchased too many fresh cranberries.

The first (for that unused can of pumpkin puree) is Pumpkin Pie Brioche.  You can click on the link to be taken to the recipe.  This brioche makes amazing French toast and would be wonderful if you have holiday weekend guests.

The second (for the bag of cranberries you did not use) is for Cranberry Liqueur.  You can find the instructions  by clicking on the link and the update when the liqueur was ready to drink by clicking here. This takes about a month to 'ferment' and makes a delightful Christmas cocktail.  It would also be a delicious gift.

Safe travels if you are celebrating away from home and may your day be happy and all of your turkeys turn out perfectly!

Cranberry and Dried Cherry Relish

Everyone has their traditional holiday recipes used time and time again and this cranberry and cherry relish is one of mine.  The sweetness of the dried cherries balances the tartness of the fresh cranberries perfectly. I've been making this relish for at least 15 years and have adapted it to include a little freshly grated orange zest and orange juice for additional flavor.  My family won't let me make any other cranberry sauce.

If regular cranberry sauce is a little too tart for you, give this recipe a try - it's delicious! And, don't even think about grabbing one of those cans! This is easy to make and can be made ahead of time too.

Cranberry and Dried-Cherry Relish

Recipe adapted from Martha Stewart
Printable Recipe

Makes 3 cups.

1 packages (12 ounces) fresh or frozen cranberries (no need to thaw if frozen but I always use fresh during the holidays)
1 cup dried cherries
1 teaspoon grated orange zest
1 tablespoon fresh orange juice
1 cup sugar
2 cups water

In a large saucepan, combine cranberries, cherries, sugar and water. Bring to a boil; reduce heat to medium-low. Simmer until most of the berries have burst and liquid is syrupy, 20 to 25 minutes. Transfer to a bowl.

Cover, pressing plastic wrap directly on surface of relish and refrigerate.

Make Ahead: Can be made up to a week ahead and refrigerated.

Mustard Puffs and How To Make a Turkey Napkin Fold

I loved the simplicity of this recipe when I first saw it in Dorie Greenspans' new cookbook Around My French Table.  Dijon mustard wrapped in puff pastry and baked until golden brown. And it can be prepared ahead of time. Perfect for Thanksgiving, I thought!

I had hoped to use the French mustard that a good friend brought back for me from her trip to France in September but when I read how much mustard I would be using, I chose a good, locally produced, mustard rather than using my dear gift. Instead,  I used a deli-style mustard with horseradish so the mustard flavor would really stand out.

The puff pastry is rolled out, the mustard is spread on the lower half of the dough and then the top is folded down over the mustard half.

Then, the dough is cut into strips and placed on a lined baking sheet and baked until golden brown and delicious. My biggest change to Dorie's recipe was using freshly ground, coarse pepper and sea salt to top the puffs.  I loved how it brought out the flavor of the mustard. Perfect with a glass of wine on a chilly fall evening!

These are easy and soooo good! I found that the mustard flavor increases the cooler they get. You see them served in a beer glass and they would taste wonderful with beer. You will find the recipe below.

Today, I got a head-start on setting my Thanksgiving table and folded the napkins.  (I'm showing you the whole table completely set, but afterward, I tipped the glassware upside down and removed the dinner plates so they won't get dusty.)  I loved setting my Easter table with bunny napkins and when I found this video for turkey napkins I had to try it!  I think it was very easy and I love how they look.

You can find the video clip on how to fold the turkey napkins by clicking here.  I don't use the gourd as shown in the video. 

Mustard Puffs
Adapted from Mustard Batons by Dorie Greensspan
Printable Recipe

2 sheets frozen puff pastry, thawed
All purpose flour, for rolling out puff pastry
½ cup Dijon mustard
1 large egg
Coarsely ground pepper
Sea Salt

A ruler
Pizza or pastry cutter

Place the racks inside the oven so that the oven is divided into thirds. Preheat oven to 400F. Place a silicone baking mat or parchment paper on two large baking sheets.

Take one pastry sheet out of the package and keep the other refrigerated until ready to use. On a lightly floured surface, roll out the dough until it measures 12 x 16 inches, approximately, with the shortest end facing you. Find the middle and mark it lightly. On the lowest half, spread about ¼ cup of mustard, stopping about 1/8 inch from the side and bottom edges. Fold the top of the dough over the bottom. Mark the pastry every ¾ inch or so, then cut into strips using a pizza/pastry cutter or sharp knife.

Carefully, transfer the strips to one of the lined baking sheets (keeping about 2 inches between them since they will puff up) and chill or freeze while you work on the second sheet of puff pastry. At this point, you can freeze them on the sheets and then wrap air-tight until ready to use for up to 2 months.

When ready to bake, beat the egg with a little cold water and brush the tops of the strips. Sprinkle them with coarsely ground pepper and sea salt (Dorie suggests poppy or sesame seeds).

Bake for 8 minutes, rotate and transfer the sheets, then bake for another 7 to 8 minutes until golden brown. Cool slightly before serving.

Make Ahead Turkey Gravy with a Bonus - Turkey Pot Pies

My Thanksgiving gravy is almost finished, how about yours?  Want to lighten the load a little on Thanksgiving?  Try do-ahead gravy. If you do an internet search, you will find lots of recipes for do-ahead gravy.  I think I originally found this one on a Cooking Forum years ago. The one I used can be found here.

All you need is 4 large turkey wings or thighs and roast them in the oven along with sliced onion until the turkey parts are nicely browned so that there are some nicely browned bits on the bottom of the roasting pan. If you have used some really big wings and maybe a thigh or two, you'll even have some turkey meat left over to make pre-Thanksgiving pot pies as I did!

I tried a new recipe for pot pie that I loved! The topping on the pot pies is a cheddar biscuit crust which was delicious. I first saw this recipe at Sara's blog Cupcake Muffin and I found this one at Epicurious using turkey. The cheddar biscuits are such a wonderful new addition to pot pie!

Savoring Time in the Kitchen is a member of the Amazon Affiliate Program. If you purchase a product by following a link that we provide, the price you pay as a consumer does not change, but if you do make a purchase through one of these links, we earn a very small commission for providing that link. Thank you for your support of Savoring Time in the Kitchen!

Do-Ahead Turkey Gravy Stock

Adapted from This Recipe
Printable Recipe

Can be made up to 3 months ahead and frozen in an airtight container. Thaw 2 days in refrigerator. Whisk often while reheating in saucepan. If space permits, refrigerate the broth overnight so the fat that rises can solidify and be easily removed. *See my note below.

4 Turkey wings (about 3 pounds) I used one large turkey thigh also
2 medium onions, peeled and quartered and sliced
1 cup water
8 cups good quality chicken stock (I like Kitchen Basics No Salt Added Brand, but if you have homemade, even better)
¾ cup chopped carrot
1/2 cup chopped celery, include some of the leaves
½ teaspoon dried thyme

*See My Note Below
¾ cup all purpose flour
2 tablespoons butter or margarine
½ teaspoon freshly ground black pepper

Heat oven to 400 degrees.

Arrange wings/thighs in single layer in a large roasting pan. Scatter onions over top. Roast about 2 hours - or until turkey parts are well browned.

Allow the roasted turkey parts to cool and remove the meat from the bones and reserve for another use. Put the bones and roasted onions in a 5 to 6 quart pot. Add water to the roasting pan and stir to scrape up any brown bits on the bottom and sides. (These are essential for a good gravy!). Add to pot. Add 6 cups of stock, the carrot, celery and thyme. Bring to a boil, reduce heat and simmer, uncovered for 1 ½ hours.

Strain the broth into a container, pressing vegetables to extract as much liquid as possible. Discard vegetables. Refrigerate overnight, if possible and skim off the fat solids from the top the next day.

When ready to make the gravy, Whisk flour into remaining 2 cups broth until smooth.

Bring broth in saucepan to a gentle boil. Whisk in flour mixture and boil 3 to 4 mintues to thicken and remove floury taste. Stir in butter and pepper.

Serve or pour into containers and refrigerate up to one week or freeze up to three months.

*NOTE: I stopped short of adding the flour and making the actual gravy. Instead, I froze the de-fatted stock and will add the flour to make the actual gravy on Thanksgiving.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Turkey Pot Pie with Cheddar Biscuits

Recipe adapted from Here
Printable Recipe

Filling:

4-6 cups low or no-sodium chicken stock
1 medium onion, coarsely chopped
2 large carrots, cut into 1/2-inch pieces
2 celery ribs, cut into 1/2-inch pieces
1 large parsnip (peeled), cored and cut into 1/2-inch pieces (or a potato can be substituted)
1 teaspoon chopped thyme
1 tablespoon chopped parsley

3 tablespoons unsalted butter
1/2 pound baby portabella mushrooms, trimmed and quartered
1/4 cup all-purpose flour
4 cups roast turkey meat, cut into 1/2-inch pieces (can use meat from making do-ahead gravy)
1 (10-ounce) package frozen baby peas, thawed

For cheddar biscuit crust:

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup coarsely grated extra-sharp Cheddar
1/4 cup grated Parmigiano-Reggiano
3/4 stick cold unsalted butter, cut into 1/2-inch pieces
1 1/4 cups well-shaken buttermilk

1. Make the filling: Bring the chicken stock to a boil in a large pot. Add the carrots, parsnips, and celery and simmer uncovered until the vegetables are just tender, about 10-15 minutes. Transfer the vegetables with a slotted spoon to a large bowl, reserving the broth, and add the turkey to the bowl. Can be prepared ahead and refrigerated until ready to use. 

2. In another saucepan, cook the onion and mushrooms in the butter and olive oil over moderately low heat, stirring, until softened. Add the flour and cook, stirring, for 3 minutes. Add 3 cups of the reserved stock and whisk. Bring the mixture to a boil while whisking. Add the thyme and and simmer the sauce, stirring occasionally, for 5 minutes. Stir in the nutmeg, parsley, and salt and pepper to taste.  Add the frozen peas and pour the sauce over the turkey mixture, and stir the mixture gently until it is just combined.

3. Transfer the mixture to a 2-quart shallow baking dish or divide it among four 2-cup shallow baking dishes. (The filling may be made 1 day in advance and kept covered and chilled. Bring the mixture to room temperature before continuing with the recipe.)

4. Make the biscuit crust: Sift together the flour, baking powder, baking soda, and salt into a large bowl. Add the cold butter and cut in with a pastry cutter or your fingers until the mixture resembles meal. Add the Parmesan and Cheddar and toss the mixture. Can be prepared up to this point and refrigerated until ready to bake the pot pies. 

5. Add the buttermilk and stir until a dough forms.

6. Preheat Oven to 450 F.

7. Drop spoonfuls of the mixture over the turkey filling.

8. Bake the pie in the middle of a preheated 450 degree oven for 15 to 25 minutes, or until the biscuits are puffed and golden and the filling is bubbling.

Creamy Celery Soup and the Art Institute of Chicago~

We are very fortunate and grateful to live a 90 minute drive to downtown Chicago, where the shopping is amazing, restaurants and theatre are world class, and museums are some of the best in the United States. You are probably wondering how this relates to celery soup... I'll get to that in just a bit :)

Last weekend, since we had stayed overnight in Chicago for a wedding reception,  my husband and I were able to attend the member's preview of the reinstallation of Marc Chagalls' America Windows the next day.

The Art Institute removed Chagall's stained glass windows during construction of the new Modern Wing.  The windows were examined and restored during their five year absence. They were painstakingly cleaned with Q-tips and baby shampoo to remove the clouded layer of grime and dust that formed on them since their debut in 1977. They are beautiful again and they are installed so that the light shines through them gloriously.

Chagall had offered to create this work for the City of Chicago to commemorate the Bicentennnial of America and it's freedom of culture and religion and it was dedicated in memory of the late Mayor Richard J. Daley.


Afterward, we had a late lunch at the new restaurant in the Art Institute's Modern Wing called Terzo Piano.  My husband ordered the soup du jour, which was cream of celery. He mentioned several times how good it was.

Since he enjoyed the soup so much and I had also just seen a delicious celery soup posted by La Table de Nana, which had caught my eye, I decided to make some myself yesterday. Since I had never made celery soup before I researched and compared several recipes.  I decided on the one I will share with you. It turned out deliciously thick and creamy, even without the adding any cream! My husband said that this was even better than the soup he had a Terzo Piano.

I decided it would be fun to serve celery soup shots to my guests at Thanksgiving as an appetizer!  You can find similar-sized glasses for sale here.

I think the addition of the celery root is essential to this recipe.  It really adds a depth of celery flavor!

Creamy Celery Soup
Adapted from this recipe on Epicurious from Bon Appétit
Printable Recipe

Serves 6 (generously)

Note: The original recipe calls for sautéing the vegetables in butter. I used olive oil instead. I also didn't find the need to add cream to the soup as stated in the original recipe because it was creamy enough on its own after puréed. You could also make this using vegetable stock rather than chicken stock making it completely vegetarian. Made just as the recipe states, you will enjoy a delicious, celery flavor!

2 tablespoons olive oil
5 cups chopped celery
2 medium onions, chopped
1 1-pound celery root, peeled, cut into 1-inch pieces
1 10-ounce russet potato, peeled, cut into 1-inch pieces
2 garlic cloves, peeled and chopped
1 teaspoon celery salt
4-6 cups of low sodium chicken stock
1-2 teaspoons of salt
1/2 teaspoon or more of pepper (we like lots of pepper)

In heavy, large saucepan or stockpot add the olive oil and place over medium heat. Add the chopped celery and onions and cover and cook until very tender, stirring occasionally, about 20 minutes. Stir in the pieces of celery root, potato, garlic, celery salt. Add enough chicken stock to cover the vegetables. Cover and simmer until all the vegetables are very tender, about 30 minutes. Purée in blender in batches, or, as I did, use an immersion blender right in the pot. Add salt and pepper to taste. Thin with more chicken stock, if necessary. Can be made 1 day ahead. Cover and chill.)

Serve with chopped celery leaves as a garnish.

Roasted Turkey with My Mother's Turkey Stuffing ~ Traditions

Another wonderful Thanksgiving to remember! The table was small and intimate this year. We had fun playing our customary Thanksgiving Trivia. You'd think we would have all them all memorized by now but honestly, could you remember when the Pilgrims signed the Mayflower Compact?

Just a few days before Thanksgiving, we couldn't believe our eyes as these walked through our yard...

I know everyone has their favorite dressing or stuffing.  Some make it separately and others, like me, place it inside the bird, stuffing both the body cavity and the neck cavity.

The picture above shows the neck cavity on the right.  There is a large flap of skin that covers the neck cavity.  I place the bird upside-down and fill this area, securing the skin over the dressing with metal poultry lacers. 

New cooks might be afraid to put the stuffing in the cavity of the bird because it does takes longer to cook the turkey, and also, because of the warnings about stuffing not being cooked through or possible food poisoning if left inside the bird.  Just be sure to remove the stuffing as soon as possible and cook the turkey for the recommended time.  Do not pull the turkey out of the oven to baste it too often as you will cool down the oven and prolong the roasting time. Also, you can use an instant-read meat thermometer to test if the bird is cooked. Plan ahead. If your turkey is done a little early, it can always be reheated in the oven after the stuffing is removed.   The 'Norman Rockwell' moment is highly overrated :)  If I'm having a large group for Thanksgiving, I have even prepared the turkey the day before, carve it and place it in a covered pyrex serving dish overnight and reheat in the oven, covered with foil, adding a half cup of turkey stock to keep it moist.


Two more of my family's traditional recipes that wouldn't be Thanksgiving without are my Brussels Sprout Souffle and my Cranberry and Dried Cherry Relish.

 
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My Mother's Turkey Stuffing

Printable Recipe

My mother made this stuffing for as long as I can remember and was given to her by a Danish relative.  Every Thanksgiving, when I taste her stuffing, I think of her and all of the wonderful Thanksgivings we had together and those that my family will share in the future. From Danish origins, the recipe originally included ground pork.  This makes enough to stuff a 15-20 pound turkey.  If your turkey is smaller, you can bake the rest of the stuffing in covered casserole dish. 

1 large onion, peeled and quartered
1 large apple, unpeeled, and quartered
4 stalks celery, cut into 2" pieces
6-8 cups of dried bread cubes (I use 1-1/2 bags of Sage and Onion Seasoned Croutons)
1/2 pound lean ground beef (I use ground sirloin)
2 teaspoons salt
1/2 teaspoon pepper
2 teaspoons dried sage
2 large eggs
1/2 cup water

In a food processor or by hand, coarsely chop onion, apple and celery.  In a very large mixing bowl, add croutons and chopped onion, apple and celery.  Add the ground beef and seasonings and mix well by hand until ground beef is well incorporated.  In a small bowl, whisk eggs and water.  Add to crouton mixture and mix again until everything is well moistened with egg and water. 

Turn the turkey on its breast and loosely stuff the the neck cavity, pulling the neck skin over the stuffing and fasten the skin to the back of the bird with skewers or extra-large safety pins (being careful to remove them after the turkey is done!).  Turn the turkey on its back and loosely stuff the main cavity.  (If you have more stuffing than will fit inside the turkey, place the excess in an ovenproof dish, cover with giblets, neck or other excess turkey parts, cover with foil and roast seperately for one hour).

Roast the turkey for the required amount of time depending on the size of the bird.  A 14 pound stuffed bird takes approximately 4 to 4-1/2 hours in a 350 degree oven. 

Note - remove stuffing from turkey immediately after roasting to prevent possible bacteria formation.