Thanksgiving Recipes (Revised)
November 24, 2014 | By Christopher |
1 Christopher Moore Pd.3 Table of Contents Appetizers Main Dishes Deserts Page 2 Page 2 Page 3 Page 4 Page 6 Page 7 Page 5 Page 6
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1 Christopher Moore Pd.3 Table of Contents Appetizers Main Dishes Deserts Page 2 Page 2 Page 3 Page 4 Page 6 Page 7 Page 5 Page 6 2 Christopher Moore Pd.3 Appetizers and Main dishes Pumpkin Soup Ingredients 1 2/3 pounds sugar pumpkin -- peeled, seeded and cubed 2 carrots, coarsely chopped 2 onions, cut into wedges 2 1/2 tablespoons vegetable oil 1 large potato, sliced 1 quart water 3 cubes chicken bouillon, crumbled 1 cup heavy cream 1 1/4 tablespoons ground nutmeg 1 teaspoon ground black pepper salt to taste 1. Preheat oven to 425 degrees F (220 degrees C). 2. Place pumpkin, carrots and onions in a baking dish or roasting pan. Drizzle with vegetable oil. 3. Bake in preheated oven 40 minutes, until soft but not blackened. 4. In a large pot over medium heat, bring water and bouillon to a boil. Cook potato in simmering water until soft, about 20 minutes. 5. Combine potato and water with roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth. Return to pot over low heat, and stir in cream, nutmeg, pepper and salt. Heat gently; serve. Turkey Brine Ingredients 1 gallon vegetable broth 1 cup sea salt 1 tablespoon crushed dried rosemary 1 tablespoon dried sage 1 tablespoon dried thyme 1 tablespoon dried savory 1 gallon ice water 1. In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil; stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature. 2. When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water. 3. Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight. 4. Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine. 5. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.