Unlike most people, I'm odd, and I don't love thanksgiving dinner. If I'm going to go through the work if cooking a whole turkey dinner then it better be good. I tried something a little different this year from a plain sausage stuffing and brown gravy. Many people are opposed to stuffing the turkey, so this recipe stuffs the bird and has extra on the side. I believe that if you don't stuff your bird you loose lots if flavor. For my bird I decided to do an herb and butter rub. Take extremely soft butter and rub it all over the inside and out of the turkey. Carefully loosen the skin in the breast if the turkey, breaking the membrane so that you can rub butter all underneath the skin as well. I put together and herb rub consisting if fresh rosemary, lemon zest, salt and pepper. Rub this all over the bird as well. I used a goat cheese, wild rice, and chorizo stuffing recipe by Bobby Flay. By far the best stuffing I've ever had!!! For the pan, I cut 6 whole bulbs in half as well as 4 lemons and some thyme and placed them around the turkey. I also added a low sodium chicken stock to the pan in order to bast the turkey frequently and keep it from drying out. While the turkey is cooking, as gross as it sounds, be sure to save the giblets and boil them in water to add to the gravy. I've never done mushroom gravy with my turkey before but it was so delicious!! Of course, you have to have potatoes and a veggie; a nice garlic mashed and roasted Brussels sprouts work great to finish out an amazing meal.
Cremini Mushroom Gravy Recipe
Chorizo Stuffing Recipe
No comments:
Post a Comment