Roasted Turkey with Chestnut Stuffing Homemade Gravy

Stuffing:

1/2 cup whole chestnuts or dried
2 Tablespoons olive oil
1 onion, peeled and minced
2 celery ribs, chopped
3 cloves garlic, peeled and crushed
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 cooking apple, peeled, cored and thinly sliced
1 egg, lightly beaten
5 cups stale bread, cubed
1 1/4 cups chicken broth
1/4 cup butter, melted
Olive oil
Sea Salt
Pepper
1-10 lb. turkey

Gravy:

2 carrots, roughly chopped
1 onion, diced
2 celery stalks, roughly chopped
Corn flour
Chicken stock
Butter

The Night Before: If possible, the previous night, or at least one hour before cooking, prepare your turkey. Remove any giblets and rise well (inside and out) with cold water, then pat dry with paper towels. Generously rub turkey with olive oil and sprinkle with salt and pepper. Cover and place back in refrigerator until time to cook.

The Next Morning:

Preparing the Stuffing: To roast the chestnuts, cut an X on the flat side of each chestnut and bake 15 to 20 minutes at 375F oven. Let cool for 10 minutes and then peel and chop.

Do not turn oven off as it will need to be preheated for cooking the turkey.

In a large pot over low heat, heat the olive oil then add onions and celery. Saute for about 3 minutes or until soft. Stir in crushed garlic, sage, rosemary, thyme and apple and sauté for a further 3 to 5 minutes. Remove from heat and stir in egg, then add chestnuts and bread. Toss mixture well. Stir in warm broth and season with salt and pepper. Set aside to cool.

Preparing the Turkey: Remove turkey from fridge and loosely stuff the neck cavity with chestnut stuffing, fold the skin under and secure in place with a toothpick. Then loosely stuff the main cavity, making sure to leave room for expansion and the air to flow through.

Then prepare your roasting pan. Use a large roasting pan and at the bottom add two roughly chopped carrots, onion and celery. Place the rack over the vegetables. Now place your turkey, breast side up, on the rack. Drizzle with melted butter.

Bake, uncovered, at 375F for the first 30 minutes, then baste and reduce oven temperature to 325F. Continue basting turkey every 25 to 30 minutes. The cooking time should be approximately 20 minutes per pound of turkey, which would be about 3.5 hours for a 10b turkey. To check if the turkey is cooked pierce the thigh bone, juices should run clear without any pink. Also use a meat thermometer on the thickest part of the thigh. The temperature should show 180F. Turkey should be golden and crispy on the outside too.

Remove the turkey from roasting tray and reserve juices for gravy.

Tip: For extra added safety, I like to remove the stuffing from turkey once turkey is cooked and bake on a separate dish for approximately 10 extra minutes.

For the Gravy: Mash the vegetables in the roasting tray, then push all ingredients through a sieve. Discard any remaining vegetables or fat. Place the sieved liquid in a saucepan and simmer over low heat. If you don’t have enough liquid then add 1 cup or more (depending on how much gravy you need) of chicken stock; You can also add a couple of tablespoons of butter.

In a small bowl add two tablespoons of corn flour and mix with cold water (about ½ cup) until all lumps dissolve. Slowly add a little of this mixture (tablespoon by tablespoon) to the saucepan, stirring well after each addition and allowing time for gravy to thicken. Keep adding corn flour/water mixture until gravy thickens.

Tip: You can also add a couple of tablespoons of red wine to the gravy or Madeira for a richer taste. The alcohol will dissolve during the cooking process and children will be able to have the gravy.

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Easy Giblet Gravy

Giblets and neck of chicken or turkey
2 tablespoons chicken or turkey fat
2 tablespoons flour
Salt and pepper

To prepare this Giblet Gravy Recipe, first place the giblets (liver, heart and gizzard) and the neck in a saucepan, and cover them with cold water. Simmer slowly and when tender remove meat from the neck, and chop fine with the giblets, saving the water in which they were cooked. Heat the fat on top of the stove and when it is hot, stir in the flour. Cook two minutes, then add one cup of the stock left from cooking the giblets, pouring it in gradually so as not to thin the gravy too much. If the gravy seems too thick, add a little hot water. Lastly, put in the chopped giblets, and season to taste with salt and pepper.

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Easy Beef Gravy

1 1/2 tbsp. flour
1/4 c. milk
1 (10 1/2 oz.) can beef bouillon
Salt and pepper to taste

Mix milk and flour and add to chicken bouillon. Heat over medium heat, stirring constantly, until thickened. Yields: 1 1/2 cups.

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Easy Sausage Gravy Recipe

1 (4-6 qt.) pan
1 (10″) skillet
3-4 tbsp. olive oil
2 lb. pork sausage, mild or hot
4 c. whole milk or heavy whipping cream*
2-3 c. flour
Cornstarch
Pepper

Cook sausage in skillet until golden brown (mild or hot). Drain all excess fat. Pat dry with paper towels. Heat olive oil in pan, medium heat. Add sausage. Add 2 cups water, bring to boil for 5 minutes while stirring. Add 4 cups milk until boiling, lower heat to simmer and cover for 15 minutes, stirring occasionally. Add flour (2-3 cups) slowly while stirring. Add cornstarch for desired consistency. Season with pepper to taste.

*For richer gravy substitute heavy whipping cream for milk.

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Southern Style Sausage Gravy

1/2 lb. bulk sausage
4 tbsp. all-purpose flour
2 1/2 c. milk
Salt and pepper to taste

Cook sausage, crumbling well. Pour off all but 2-3 tablespoons of grease. Sprinkle flour on top. Increase heat to high and cook, stirring, until flour starts to brown. Add milk, stirring constantly and continue cooking until gravy thickens. Add salt and pepper. Serve over hot biscuits or toast.

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Easy Biscuits and Gravy Recipe

Gravy Ingredients:

1 (4-6 qt.) pan
1 (10″) skillet
3-4 tbsp. olive oil
2 lb. pork sausage, mild or hot
4 c. whole milk or heavy whipping cream*
2-3 c. flour
Cornstarch
Pepper

BISCUITS:

Any refrigerated,frozen,store bought,easy biscuit you can find.

Cook sausage in skillet until golden brown (mild or hot). Drain all excess fat. Pat dry with paper towels. Heat olive oil in pan, medium heat. Add sausage. Add 2 cups water, bring to boil for 5 minutes while stirring. Add 4 cups milk until boiling, lower heat to simmer and cover for 15 minutes, stirring occasionally. Add flour (2-3 cups) slowly while stirring. Add cornstarch for desired consistency. Season with pepper to taste. Serve over prepared biscuits.

*For richer gravy substitute heavy whipping cream for milk.

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Southern Style Biscuits and Gravy

BISCUITS:

2 c. sifted all-purpose flour
1 tbsp. sugar
4 tsp. baking powder
1/2 tsp. salt
1/2 c. shortening
1 beaten egg
1/3 c. milk

Sift together dry ingredients; cut in shortening until mixture resembles coarse crumbs. Combine egg and milk; add to flour mixture all at once. Stir until dough follows fork around bowl. Turn out on lightly floured surface; knead gently with heel of hand about 20 strokes. Roll dough to 3/4 inch thickness. Dip 2 inch biscuit cutter in flour; cut straight down through dough – no twisting. Place on ungreased baking sheet (3/4 inch apart for crusty biscuits, close together for soft sides). If desired, chill 1-3 hours. Bake in a very hot oven, 450 degrees, 10-14 minutes or until golden brown.

SAUSAGE GRAVY:

1/2 lb. bulk sausage
4 tbsp. all-purpose flour
2 1/2 c. milk
Salt and pepper to taste

Cook sausage, crumbling well. Pour off all but 2-3 tablespoons of grease. Sprinkle flour on top. Increase heat to high and cook, stirring, until flour starts to brown. Add milk, stirring constantly and continue cooking until gravy thickens. Add salt and pepper. Serve over hot biscuits or toast.

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Roasted Leg of Lamb

1 leg of lamb (about 6 lbs.) not sirloin half
5 cloves of garlic
1 tsp. rosemary leaves, crushed
1 tsp. salt
1 tsp. fresh ground black pepper
2 tbsp. flour
1/4 c. tarragon vinegar
1/4 tsp. oregano
1/4 c. water
1 lg. onion, quartered
2 carrots, sliced
2 celery stalks, sliced
1 c. your favorite red wine

Cut garlic into slivers and insert randomly into lamb, using point of sharp knife. Mix together oregano, rosemary, salt, pepper, and flour. Rub mixture well into lamb. Pour over lamb leg mixture of tarragon vinegar and water. Roast lamb in preheated 350 degree oven for 1 hour.

Lower oven to 300 degrees and remove lamb and scatter vegetables on bottom of roasting pan and return lamb to pan on top of vegetables. Pour wine all over; return to oven. Continue roasting for about 1 1/2 hours, basting a few times. Meat is medium rare at 145 degrees, 155-160 degrees for medium, and 165 to 170 degrees for well done.

OPTIONAL GRAVY FOR ROAST LAMB:

2 tbsp. butter
1 1/2 tsp. flour
1/2 to 1 c. reserved liquids from roasting pan
1 can beef stock
Dash of freshly ground pepper

On board, mix flour and butter into paste.

In saucepan, heat reserved liquids and stock. Add butter/flour mixture, bit by bit, beating with wire whisk until sauce comes to boil and is slightly thickened.

Stir in pepper; return just to boiling. Serve with roast lamb.

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