Gravy & stuffing
If you’re anything like us, you’ll agree turkey is just an excuse to make gravy and stuffing. Here are plenty of recipes to choose from.
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Pumpkin shows up on the Thanksgiving table in so many guises.
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Avis Hatheway’s wild rice dressing Total time: 1 1/2 hours Servings: 10 to 12 Note: Shared by Avis’ son, Ron.
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Total time: About 2 hours, plus cooling time Servings: 4 to 6 Note: Wild rice is the centerpiece of the food, culture, economy and tradition of the Ojibwe people.
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Recipe: Mushroom-walnut stuffing Total time: 1 hour, 15 minutes Servings: 6 Note: From Russ Parsons 2 leeks, white parts only 1/4 cup oil, divided 2 stalks celery, chopped 1 tablespoon butter 1/2 pound brown mushrooms, quartered Salt 1 shallot, minced 1 cup toasted walnut halves and pieces 1 pound unseasoned bread cubes 2 tablespoons walnut oil 2 eggs, beaten 1.
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Total time: 1 hour, 40 minutes There’s more to do with pumpkin than put it in a pie, Test Kitchen manager Noelle Carter found during the Thanksgiving holidays.
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A refresher course on creating a lump-free and delicious gravy.
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Total time: 30 minutes plus cooking time, which will depend on whether it’s cooked in the turkey or separately Servings: Enough for a 16-pound turkey (7 cups) 2 pounds chestnuts 1/2 cup (1 stick) butter 1 cup chopped onion 2 cups chopped celery, leaves and ribs 2 bay leaves, torn in half 12 cups dried bread cubes 3 teaspoons salt 1/2 teaspoon powdered sage 2 cups turkey or chicken stock 3 eggs, lightly beaten 1.
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Total time: 15 minutes Servings: Makes 1 cup Note: You’ll need to start with a pan in which you’ve just roasted a bird or meat.
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Active Work Time: 20 minutes Total Preparation Time: 1 hour 20 minutes Servings: 1 (12- to 14-pound) turkey, about 10 to 12 servings 1/2 cup (1 stick) butter 1 large onion 1 to 2 cups diced celery and leaves 12 cups toasted 1/2-inch bread cubes 1 1/2 teaspoons salt 1/4 teaspoon black pepper 1 tablespoon dried sage or 1/4 cup minced fresh sage 1/2 cup chopped parsley 1 cup turkey stock, water or milk 1.
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Total time: 15 minutes Servings: Makes 1 cup Note: From John Brenner.
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Servings: About 6 cups stuffing, enough for 8- to 10-pound turkey, or 8 servings. 1 cup minced onion 1/2 cup julienned sweet red pepper strips 1 cup sliced celery 1 clove garlic, minced 1/4 cup butter 1/4 cup minced fresh sage leaves 1 (14-ounce) can artichoke hearts, drained and quartered 1 (4-ounce) can whole green chiles, drained and cut in thin strips 4 cups cubed cornbread 1 cup shredded Cheddar cheese 1 cup hot chicken broth Salt, pepper 1.
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Total time: 15 minutes, plus 45 minutes reducing time Servings: Makes 1 cup Note: You’ll need to start with a pan in which you’ve just roasted a bird or meat.
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Total time: 1 hour Servings: 6 to 8 Note: From Amy Scattergood.
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Total Time: About 1 hour, 10 minutes, plus 20 minutes cooling time and 30 minutes to bake extra stuffing as pudding.
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Total time: 30 minutes, plus more time for maceration. 1 cup dried apricots 1 cup raisins 1 cup pitted prunes 1/2 cup currants 1/4 cup bourbon 1/4 cup butter 3 apples, diced, unpeeled 3 onions, diced 3 stalks celery, diced 1 cup unsalted cashews 1 cup walnut halves 1 cup whole almonds 2 cups cranberries 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1 teaspoon ground cloves 2 teaspoons summer savory 1 cup minced parsley 2 teaspoons salt 2 eggs, beaten Mix apricots, raisins, prunes and currants in small plastic food bag.
