Butter-Roasted Turkey with Giblet Pan Gravy
- 1 whole(s) turkey, rinsed and patted dry, reserving giblets for pan gravy
- 2 tablespoon(s) unsalted butter, melted
- 1 teaspoon(s) salt
- 1/2 teaspoon(s) freshly ground white pepper
- 1 turkey neck
- 1 turkey liver
- 1 turkey heart
- 1 turkey gizzard
- Freshly ground pepper
- 1 quart(s) water
- 1/4 cup(s) water
- 1/4 cup(s) all-purpose flour
- Preheat oven to 450 degrees F. Brush turkey with melted butter and sprinkle with salt and white pepper. Stuff bird with Cornbread Dressing with Sage and Pork Sausage (See Cornbread Dressing with Sage and Pork Sausage Recipe) and truss, if desired. In a large roasting pan fitted with a rack, position turkey breast-side up. Roast bird in oven for 30 minutes, then lower heat to 325 degrees F and continue to roast for 1 1/2 to 2 hours. Turn turkey breast-side down, baste with pan juices, and roast, basting occasionally, for 30 minutes more, or until juices run clear when thickest part of thigh is pierced with a fork.
- Place turkey giblets (neck, liver, heart, and gizzard) in a large saucepan and sprinkle with 1 teaspoon salt and 1/8 teaspoon pepper. Add 1 quart water and bring to a boil over medium-high heat. Reduce heat to low and simmer mixture for 1 1/2 hours. Remove giblets from stock and set aside on cutting board; let cool. Discard neck and finely dice liver, heart, and gizzard; reserve.
- Remove turkey from pan, reserving pan and juices for gravy; discard any trussing; tent turkey loosely with aluminum foil and allow to rest for 20 minutes.
- Meanwhile, skim grease from reserved roasting pan. In a cup, combine flour and remaining 1/4 cup water, stirring to eliminate lumps. In same roasting pan over medium-high heat, heat giblet stock (about 3 cups), then whisk in flour mixture. Bring to a boil, then season with salt and pepper. Add giblets, then reduce heat to low and simmer for 15 minutes, or until gravy thickens. Season again, if desired, and serve hot with sliced turkey and Cornbread Dressing with Sage and Pork Sausage.
Cornbread Dressing with Sage and Pork Sausage
- 4 tablespoon(s) unsalted butter
- 1 small onion, finely diced
- 1 stalk(s) celery, finely diced
- 1 teaspoon(s) poultry seasoning
- 1 cup(s) chicken stock
- 3 cup(s) crumbled cornbread
- 1/2 pound(s) sage pork sausage, cooked and crumbled
- 1 tablespoon(s) chopped fresh sage
- 1/8 teaspoon(s) cayenne pepper
- Freshly ground black pepper
- In a large skillet over medium-high heat, melt butter. Add onion, celery, and poultry seasoning and sauté for about 4 minutes. Add chicken stock and simmer 2 minutes more.
- In a large bowl, combine cornbread, onion-celery mixture, sausage, sage, cayenne, and salt and pepper to taste. Toss mixture well, being careful not to overmix. Stuff turkey (See Butter-Roasted Turkey with Giblet Pan Gravy recipe) or place stuffing in a buttered 9- by 13-inch casserole and bake at 350 degrees F for 40 to 45 minutes, or until golden brown and heated throughout.
Mom Pan’s Creamy Mashed Potatoes
- 2 pound(s) russet potatoes, peeled and quartered
- 1 tablespoon(s) salt
- 1 tablespoon(s) salt, for potatoes
- 1 stick(s) unsalted butter, quartered
- 1/2 cup(s) half-and-half, hot
- 1 teaspoon(s) freshly ground white pepper
- In a large saucepan over high heat, cover potatoes with water and 1 tablespoon salt. Bring to boil, then reduce heat to medium-low and simmer until potatoes are tender, about 20 to 25 minutes. Drain well.
- Place potatoes in an electric mixing bowl with a paddle. Break up potatoes well, then replace paddle with a wire whip. Beat at medium speed until mashed. Add butter and half-and-half slowly and continue to beat potatoes until desired consistency is reached. Season with white pepper and remaining salt. Serve hot.
Sun-Dried Cherry and Cranberry Salsa
1 cup(s) dried cherries, soaked in hot water for 20 minutes and drained
- 1 cup(s) dried cranberries
- 1/4 cup(s) fresh orange juice
- 2 tablespoon(s) orange zest
- 1 teaspoon(s) ground cinnamon
- 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) freshly ground pepper
- 1/4 teaspoon(s) sugar
- In a large bowl, combine all ingredients. Serve chilled or at room temperature.
Southern-Style Green Beans
- 3/4 pound(s) salt-pork fatback
- 2 1/2 quart(s) water
- 3 pound(s) fresh green beans
- Freshly ground pepper
- Cut 3 slits in fatback. In a medium saucepan over high heat, bring water to a boil. Reduce heat to medium-low, add fatback, and simmer, covered, for 1 hour. Stir in beans and cook for 40 to 45 minutes, or until tender. Discard fatback. Season with salt and pepper. Serve hot.