Traditional Supper Stuffing With Cider Gravy Recipes

Steps:

• Preheat oven to 350 degrees F.
• Tear the bread by hand into large, bite size pieces and spread out in a single layer on a sheet pan. Place the bread in the oven until it is dry and toasted, about 15 minutes. Remove the bread and place into a large mixing bowl. Mix in the pineapple chunks, cranberries, chestnuts, sage and thyme. Set aside. Cut the sausage into 1/4 inch rounds. In a large sauté pan over medium high heat, add the oil and brown the sausage. Once the sausage is browned, drain any excess fat from the pan and add the onions and celery to the sausage, allowing them to sweat, about 10 minutes. Add the garlic and cook for another 3 minutes. Add the sausage mixture to the bread. Pour the milk and stock over the bread and sausage mixture, stirring to incorporate. Fill each half of a pineapple with the stuffing mixture and bake at 350 degrees F for 30 to 40 minutes or until the top of the stuffing has nicely browned. Serve immediately.

Steps:

• Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, sage and thyme; season with 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the broth and bring to a boil, then remove from the heat.
• Whisk the eggs and parsley in a large bowl. Add the bread and the vegetable-broth mixture and stir until combined. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter); sprinkle with the paprika.
• Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, 25 to 30 more minutes.

Steps:

• Place the potatoes in a large pot and cover with cold water. Bring to a boil, salt the water, reduce the heat a bit, and cook until tender, about 12 minutes. Heads up: about halfway through you will add the broccoli to the pot, so use a pot large enough to accommodate both.
• Season the chicken breasts with the thyme, salt, and pepper. Heat the EVOO in a skillet over medium-high heat and cook the chicken for 6 minutes on each side.
• Add the broccoli to the potatoes and cook for 6 minutes.
• Heat the butter in a small saucepot over medium heat. When the butter has melted, add the flour and cook for 1 minute, then whisk in the chicken stock and 1 cup of the milk or half-and-half. Thicken for 2 to 3 minutes, season the sauce with salt and pepper, then stir in the cheese in a figure-eight motion with a wooden spoon for 2 minutes, or until the cheese is melted. Turn off the heat.
• Drain the cooked broccoli and potatoes and return to the hot pot to dry them out. Mash the broccoli and potatoes together, using the remaining milk to reach the desired consistency. Season with salt and pepper.
• Slice the chicken breasts on an angle. Pile some mashed broc-o-tatoes on plates and arrange the fanned-out chicken on the edge of the mound. Pour the Gouda gravy over the top.

Steps:

• Combine all ingredients and bake at 350 degrees. This can be baked in a pumpkin for 40-50 minutes or in a casserole dish for 30-35 minutes.
• Serve with your other favorite sides and enjoy!

Steps:

• Heat the oven to 325 degrees F.
• Arrange the bacon on a slotted pan or on a cooling rack set on top of a baking sheet. Bake the bacon or pancetta until crisp, 15 to 20 minutes.
• Meanwhile, cut each chicken breast horizontally to make 2 small cutlets from each piece. Pound the cutlets very thin and season with salt and pepper, to taste.
• Preheat the waffle iron.
• Melt a couple of tablespoons butter in small dish in the microwave. Combine the pancake mix, egg, milk, vegetable oil, nutmeg, cheese, and a pinch of salt in a medium bowl. Brush the waffle iron with melted butter and fill it with half of the batter, to make 4 square waffles.
• While the waffle cooks, heat a drizzle of extra-virgin olive oil in large skillet over medium-low heat and add the chicken cutlets. Saute, 4 cutlets at a time, until cooked through, a couple of minutes on each side.
• When the cutlets are all cooked, add a couple tablespoons butter to pan. When the butter has melted, stir in the rosemary and cook for 1 minute. Sprinkle in the flour, stir for 1 more minute, then whisk in the stock. Season with salt and pepper, to taste, then add the syrup. Reduce heat to low.
• Make second set of 4 waffles, while keeping the first set warm in oven with the bacon.
• To serve, cut the waffles into 8 squares. Arrange a chicken cutlet on each waffle and top with a couple of slices of bacon or pancetta. Add a second cutlet on the bacon and cover with another waffle. Cut the chicken and bacon wafflewich from corner to corner and serve with gravy poured over the top or in individual ramekins for dipping.

Steps:

• Melt the butter in a saute pan over medium heat. Whisk the flour into the butter until the flour has dissolved, making a roux. Let cook 2 to 3 minutes, and then reduce the heat to medium-low.
• In a liquid measuring cup, combine the cider and broth together. Slowly pour in over the roux and whisk constantly until all liquid has been incorporated into the mixture. Stir in the mustard. (If there are any pan drippings from the roasted turkey you can add them at this point). Add fresh thyme and let simmer until the gravy is thickened, 4 to 5 minutes.

Steps:

• Cook turkey:
• Put oven rack in lowest position and preheat oven to 425°F.
• Tie celery, parsley, thyme, marjoram, sage, and bay leaf into a bundle with kitchen string to make a bouquet garni.
• Rinse turkey inside and out and pat dry. Rub turkey inside and out with salt and pepper, then put onion and bouquet garni in large cavity. Working from large cavity end, run your fingers between skin and flesh of breast to loosen skin without tearing. Put 1 tablespoon butter under skin of each side of breast and massage skin from outside to spread butter evenly. Tie drumsticks together with kitchen string and fold wings under body. Put turkey on rack in a large flameproof roasting pan and, if using remote thermometer, insert it into thickest part of a thigh (do not touch bone).
• Brush remaining 2 tablespoons butter over turkey, then roast 30 minutes.
• Reduce oven temperature to 350°F. Baste turkey with pan drippings or butter, then continue to roast, basting every 30 minutes, until a thigh registers 165°F on thermometer, 2 to 2 1/2 hours more.
• Carefully tilt turkey so any juices from inside cavity run into roasting pan, then transfer turkey to a serving platter and discard onion and bouquet garni from cavity. Let turkey stand 30 to 40 minutes (thigh temperature will rise to 175°F).
• Make gravy while turkey stands:
• Remove rack from roasting pan and pour pan juices through a sieve into a 1-quart glass measure. Straddle roasting pan across two burners, then add cider and deglaze pan by boiling over high heat, stirring and scraping up brown bits, until reduced to about 1/2 cup, 3 to 5 minutes. Pour cider through sieve into glass measure with pan juices, then skim fat, reserving 1/4 cup of it. (Reserve 6 tablespoons total if using turkey fat for wild rice stuffing; recipe follows.) Add enough turkey stock to drippings to total 4 cups.
• Cook chopped onions in butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden brown, about 10 minutes. Add sage and cook, stirring, 1 minute. Add turkey stock mixture and any turkey juices accumulated on platter and bring to a boil. Stir together flour and reserved 1/4 cup fat in a small bowl, then whisk into gravy. Reduce heat and simmer gravy, uncovered, whisking occasionally, 10 minutes. Season with salt and pepper.
• Serve turkey with gravy on the side.
• *Available at most cookware stores and cooking.com