From Helen’s Kitchen TURKEY SOUP WITH DUMPLINGS 1 (4-5 pound) turkey carcass, sectioned 12 cups water 5 carrots, cut in chunks 1 1/2 cups celery, coarsely chopped 1 large onion, quartered 2 teaspoons salt 1 (1/4-ounce) package instant beef bouillon 3/4 teaspoon thyme, crumbled 1 bay leaf 5 tablespoons all-purpose flour 1/2 cup milk 1 small rutabaga (1-pound), cubed 1/2 teaspoon black pepper 1-1/2 pounds cooked turkey meat, cubed Combine turkey carcass, water, 2 of the carrots, 1 cup of the celery, onion, salt, bouillon, thyme and bay leaf in large 4-quart soup pot or Dutch oven. Bring to boiling. Lower heat and simmer, covered, for 1-1/2 hours. Strain stock; discard solids; remove and pick meat off the bones when cooled; reserve. Slice remaining 3 carrots. Combine flour and milk in jar with tight-fitting lid; shake to combine. Pour stock into soup pot; bring to simmering. Strain flour mixture through sieve into stock, stirring constantly. Add rutabaga, pepper, 1/2 cup celery and sliced carrots. Simmer 25 minutes or until vegetables are tender. Add turkey pieces, cook 5 minutes until heated through. Serve with Dumplings. Yield: 8 servings To make dumplings: 1/2 cup parsley, stemmed 2 slices (2-ounces) whole wheat or white bread, quartered 1-1/4 cups all-purpose flour 1 teaspoon baking powder Dash of salt 1/2 cup milk 1/2 stick butter, melted Combine parsley and bread in blender or food processor and whirl until medium-size crumbs. Add flour, baking powder and salt; process until combined. Add milk and butter; process on-off pulses just until blended. Drop heaping tablespoons of mixture into simmering Turkey soup. Cook, covered, 12-14 minutes or until
6 THE TRIBORO BANNER
1/4 cup all-purpose flour 1/4 teaspoon freshly ground pepper Combine water, broth, neck, giblets, celery and chopped onion in saucepan. ROAST TURKEY WITH Bring to boil over high heat. Reduce TRADITIONAL PAN GRAVY heat; simmer, covered, 1 hour. Strain (A holiday favorite.) broth, through sieve, into 4-cup measure. 15-pound turkey, thawed Discard solids. Strain roasting pan juices 1/2 teaspoon salt from turkey into broth in measure. Skim 1/4 teaspoon black pepper 1 stick unsalted butter, room temperature fat, reserving 6 tablespoons. Add onion from turkey roasting pan to broth in 1 large onion, cut into 1/2-inch wedges measure. Add enough water to measure 4 1 (13 3/4 ounce) can chicken broth cups. Place roasting pan over 2 stove-top Olive Oil (enough to lightly burners; add reserved fat. Over medium coat turkey) heat, whisk in flour; cook, stirring until Rich pan gravy (recipe below) smooth and bubbly. Whisk in broth Remove giblets and neck from turkey; mixture, scraping up any brown bits from set aside. Remove and discard excess fat. bottom. Add any accumulated juices from Sprinkle body cavity with 1/4 teaspoon of turkey on platter. Bring to boil, stirring. the salt and dash of the pepper. Loosen Simmer, whisking until thickened, about skin on each side of breast with your 5 minutes. Stir in pepper. fingers, leaving intact along bone. With your fingers, spread 7 tablespoons of OLD-FASHION TURKEY STUFFING butter under skin. Fill neck cavity loosely Turkey giblets and neck with the stuffing. Fold skin over; secure 1 pound pork sausage with poultry pins. Fill body cavity with 1/2 teaspoon salt stuffing. Using poultry pins, join skin; tie 1 cup chopped onion with kitchen string, bootlace-style. Tie 2 cups chopped celery legs together. Rub Olive oil over breast; 3 whole cloves sprinkle with remaining salt and pepper. 3 whole allspice Preheat oven to 325°. Put onion and 2 cups cooked, mashed potatoes broth in large roasting pan. Place roasting 2 teaspoons poultry seasoning rack in pan and place turkey, breast side 15 slices dry bread up, on rack. Cover loosely with aluminum foil. Roast 4 to 5 hours; (remove foil durCook giblets and neck with cloves, ing last 1/2-hour of roasting) until meat allspice and salt until meat falls from thermometer inserted in thickest part bone. Reserve broth; add water to make of thigh, but not touching bone registers 3 cups liquid. Chop giblets and neck. 170° after first hour of roasting. Baste Brown sausage; drain fat. Brown celery turkey every 1/2-hour with pan juices, and onions together. Combine giblets, rotating roasting pan each time. Remove neck meat, browned sausage, onions and from oven; transfer to platter and remove celery. Add mashed potatoes and poultry stuffing to serving bowl. Tent turkey seasoning; mix well. Soak bread in broth. loosely with foil. Let rest 20 to 25 minAdd to other mixture; blend well. Enough utes before carving. Serve with stuffing stuffing for a 12-pound turkey. and gravy. Yield: 16 servings. To make rich pan gravy: STUFFED BUTTERNUT SQUASH 2 cups water (Can also be made using acorn squash.) 1 cup chicken broth 1 medium butternut (or 2 acorn) squash Turkey neck and giblets from 1/2 cup water turkey, not including liver 1 cup finely chopped unpeeled apple 1 celery stalk, coarsely chopped 1/4 cup chopped onion 1 medium onion, coarsely chopped 2 teaspoons butter, melted Pan juices and roasted onion from 1/2 cup cottage cheese roast turkey dumplings are dry in the center. Serve immediately with soup. Yield: 4 servings.
DECEMBER 1, 2016
TS_CNG/TRIBORO/PAGES [T06] | 11/30/16
BY Lori KisheL
12:00 | CORNELLCHR
1/4 teaspoon salt 1/8 teaspoon cinnamon 1/8 teaspoon ginger 1/8 teaspoon pepper 1/2 teaspoon apple pie spice Cut squash in half lengthwise and remove seeds. Place halves, cut side down, in a 12-by-8-by-2-inch baking dish. Pour water around squash and bake at 350° for 45 minutes or until squash is tender. Sauté apple and onion in margarine in a large skillet until onion is tender. Stir in cottage cheese, salt, cinnamon, ginger and pepper. Set aside. Carefully scoop out squash pulp, leaving shells intact. Chop pulp. Add chopped squash pulp to apple mixture in skillet, stirring well. Spoon mixture into squash shells and sprinkle with apple pie spice. Bake at 375° for 15 minutes or until thoroughly heated. Yield: about 8 servings. HARVEST VEGETABLE MIX (A great side to serve with your Thanksgiving feast.) 2 pints pearl onions, root ends trimmed 1/2 stick unsalted butter 3/4 pound each carrots, parsnips and small beets, peeled and julienned 3/4 teaspoon each salt, pepper and dried thyme 1/2 cup chicken or vegetable broth 2 tablespoons tomato paste 1 tablespoon chopped fresh parsley Preheat oven to 350°. In saucepan with boiling water, place pearl onions; cook 2 minutes; drain. Rinse with cold water; peel. In large shallow roasting pan, place butter and heat in oven to melt. Add onions, carrots, parsnips, beets, salt, pepper and thyme. In small glass measure, mix broth and tomato paste. Add to vegetable mixture; toss to coat vegetables. Bake 1 hour or until vegetables are tender and liquid evaporates, stirring 4 times during cooking. Sprinkle with parsley. Any comments, questions or favorite recipes? Feel free to send your thoughts to helenskitchen@msn.com, and please write, “Helen’s Kitchen Request, ATTN: Lori” in the subject line to make sure I receive it. Thank you!
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