Roast turkey with herb gravy
(Serves 16)
Herb gravy base
1/2 cup butter
4 large onions, thinly sliced
2 tbsp chopped fresh rosemary
2 tbsp chopped fresh parsley
2 tbsp flour
1/4 cup balsamic vinegar
1/4 cup lemon juice
2 tbsp honey
Procedure:
Melt butter in large pot over medium-high heat. Add onions and sauté until deep brown, about 30 minutes. Mix in rosemary and parsley, then stir in flour-cook for a minute.
Add vinegar, lemon juice and honey. Cook and simmer until thickened, about 2 minutes.
Cool. Set aside. (This can be made a day ahead, simply chill and cover.)
Roast Turkey
1/3 cup butter, soft
2 tbsp chopped fresh rosemary
2 tbsp chopped fresh parsley
1 turkey (8 kilos) — neck, liver and gizzard reserved
Salt and pepper to taste
1 large onion, cut into 4 pieces
4 cups water
2 large fresh rosemary sprigs
1 bay leaf
3 tbsp flour
A handful of parsley stems
Procedure:
Preheat oven to 350 F. Mix butter and herbs in small bowl. Rinse turkey inside and out — pat dry with a paper towel. Place in a large roasting pan. Sprinkle inside and out with salt and pepper. Starting at neck end, slide hand between skin and breast meat to loosen skin.
Spread 1/4 cup herb butter over breast meat under skin. Rub remaining butter over outside of turkey.
Place turkey parts and onion quarters in roasting pan around turkey.
Stuffing (optional)
1/3 cup butter
1 cup celery, chopped
1 cup onions, chopped
2 cups ham, chopped
1 cup shitake mushrooms, sliced
1 loaf bread, cut into cubes, toasted
3 large eggs
1 cup chicken stock
1 tsp salt
1/2 tsp fresh ground pepper
Procedure:
Melt butter in a skillet. Saute celery, onions and shitake mushrooms until soft. Add ham. Cool and stir into toasted bread cubes. Add eggs, stock, salt and pepper.
Procedure:
If you are stuffing turkey, spoon stuffing loosely into main cavity and neck cavity. Tuck wing tips under; tie legs together loosely to hold shape.
Roast turkey uncovered for 1 hour. Tent turkey breast and tops of drumsticks loosely with foil and roast 1 hour longer. Add 1 cup water, rosemary, parsley sprigs, and bay leaf to drippings in pan.
Baste turkey with the pan juices every 30 minutes. Continue to roast until thermometer inserted into thickest part of thigh registers 170 F degrees (use an instant-read thermometer).
Transfer turkey to platter and let stand 30 minutes (internal temperature will increase 5 to 10 degrees).
To finish gravy: Strain pan juices. Heat herb gravy base over medium heat. Whisk in flour until smooth, then add pan juices. Boil until gravy is reduced and slightly thick, stirring occasionally, about 15 minutes. Season with salt and pepper. Serve turkey with gravy and cranberry sauce.
Leftover Turkey Pasta Salad
(Serves 10)
6 cups cooked pasta — cooled down to room temperature (approximately 250 grams raw pasta)
3 cups leftover turkey meat, cubed or shredded
1 cup cucumber, cubed
1 red bell pepper, thinly sliced
Dressing:
1/2 cup lemon or calamansi juice
1/2 cup olive or canola oil
1 tbsp brown sugar
2 tbsp Parmesan cheese
1 tbsp garlic, chopped
1/2 cup green onions, chopped
1 tsp salt
1/2 tsp fresh ground pepper
1 cup tomatoes, chopped
Procedure:
Mix dressing ingredients well in a small bowl. Combine all salad ingredients in a large bowl. Add dressing to salad and toss. Refrigerate 1 to 2 hours to blend flavors.
Turkey Sandwich With Basil Salsa
Salsa:
1/2 cup tomatoes, seeded and diced
1 cup cucumber, peeled, seeded and diced
1/2 cup fresh basil, chopped
1 tbsp green onions, chopped
2 tbsp olive oil
1 tsp garlic, minced
1/2 tsp salt
1/4 tsp fresh ground pepper
1 tbsp lemon juice
Combine tomato, cucumber, green onion, basil, lemon juice, oil, garlic, salt and pepper. Cover and allow to stand at room temperature for 1 hour.
Sandwich:
Sandwich-size ciabatta, baguette or focaccia bread (or 1 large baguette)
Large lettuce leaves
Leftover turkey slices
Cheese slices
Procedure:
Slice bread in half. Arrange lettuce on bottom half, top each with approximately 2 slices turkey and one slice cheese. Top with salsa.
Cover with top half of bread.
Turkey and Rice Porridge
2 tbsp butter
1 large onion, chopped
1 tbsp garlic, minced
1 cup rice (raw)
2 cups diced roasted turkey - leftover
4 to 6 cups turkey or chicken broth (boil bones)
1/2 tsp salt
1/4 tsp freshly-ground black pepper
2 cups milk (optional) — use 4 cups broth if adding milk
Procedure:
Melt the butter in a pot over medium heat. Add the onion and garlic, and cook until soft. Add the rice, and cook for 30 seconds. Pour in the broth and bring to a boil. Reduce heat and simmer, covered, until the rice is tender, about 20 minutes. Stir in leftover turkey meat. Add the milk, and bring to a simmer over low heat. Add the salt and pepper, adjust to taste.
