Fr. Paul D. Seil’s Thanksgiving Menu
AM Buffalo – 11/16/2011
Parchment Wrapped Turkey
I'm using a 12-13 pound Turkey
Be sure to remove gizzards/organ meat (cook seperately if desired)
Wash a thawed Turkey inside and out.
Salt inside cavity and out.
Using a lemon or small orange cut in half to refresh Turkey (rub and squeeze juice) inside and out.
Leave fruit deep inside the cavity
You may also add left over celery tops, onion pieces, garlic etc. in the cavity to add more flavor
Take 1/2 pound softened unsalted butter mix with herbs such as Thyme, Lemon Thyme, Parsley and especially Sage.
Herbs should be torn or cut into tiny pieces. Slather the butter over the Turkey Breast, near the legs and wing as well. You may also put it under the skin if you like.
Wrap two pieces of Parchment Paper -- on lengthwise one width-wise -- over and around the turkey.
Roast in a roasting pan at 450 degrees for 30 minutes and then lower to 350degrees for 20 minutes per pound until internal temp reaches 180degrees F.
DO NOT OPEN THE PARCHMENT PAPER AT ANY TIME IN THE COOKING PROCESS.
Let Turkey set for 15-20 minutes. Unwrap turkey and remove to carving plate or carve and serve. Garnish as appropriate.
MARSALA MUSHROOM GRAVY
5 Tbs. Butter and 2/3 cup all purpose flour in a sauce pan. Make a roux, to the color of medium tan, but slowly and attentively stirring the Butter and Flour over a Lo-Medium Heat.
In the Meantime, lightly sautee 8oz of Mushroom Slices in a seperate skillet.
When roux is ready, slowly add 2 cups of Turkey pan Drippings (skim fat first) while whisking constantly.
Then at 1 cup of Italian sweet Marsala wine.
Season with Salt and Pepper to taste.
Add mushrooms and simmer for about 10-15 minutes.
HAND MASHED YUKON GOLD POTATOES.
5lbs peeled boiled potatoes
Add to the cooked potatoes:
1 stick of butter
3 cups of buttermilk
Salt & Pepper to taste
Fresh Grated Nutmeg
Mash with an old fashioned hand masher for that hearty textured potato.
Scrape/Peel whole carrots. Slice into 1/2 inch slices.
In about 2 Tablespoons of Butter, in a skillte, saute the Carrots for about 5 minutes over a medium high heat.
Dump in about 1 cup of water and allow to cook until just tender. About 7 minutes. Do not overcook. If the water evaporates before cooking is complete, add a little more.
When Carrots are cooked, add 2-3 tablespoons of butter and 2-4 oz of Frangelico hazlenut liquer. You may also use Grand Marnier, Triple Sec, or an appropriate favorite. Gently mix the butter, liquor and carrots gently coating them. Serve immediately.
FENNEL ARTICHOKE GRATIN
Thinly Slice one medium to large fennel bulb. (Save tops for garnish, stock, or place in the Turkey Cavity for extra flavor)Take the Sliced Fennel and place in boiling salted water for about 4 minutes. Add one package of frozen artichokes -- thawed and rinsed -- and boil for another 2 minutes. The Fennel should be "limp". Removed from heat, drain, and put fennel and artichokest in a lightly buttered Gratin Dish or Baking Dish
Salt and Pepper to Taste.
Pour one cup of heavy cream over the mixture.
Cover with foil and bake in a 350 degree oven for 30 minutes.
Uncover and sprinkle a generous amount of grated cheese over the top.
You may also use Gruyere or another soft swiss-style cheese layered over the top if you prefer.
Bake uncovered at 350 degrees until cheese has melted and turned golden brown. It's very hot...and ready to serve.
SAUSAGE SAGE DRESSING
4-5 large stalks of celery cleaned and chopped
1 large onion chopped
2 cloves of garlic, chopped finely.
1 pound bulk Italian Sausage
1 large loaf of day-old italian style bread torn
2 cups of broth - Turkey Drippings
8 sage leaves finely chopped
salt & Pepper to taste.
Put 2 tbsp. oil in a skillet and cook the celery, onion and garlic until just soft. When cooked, add chopped sage leaves and mix them in. Cook and drain the Italian Sausage. Mix cooked vegetables with Italian sausage, torn Italian bread, three eggs, and the two cups of broth. Add salt and pepper to taste. The best way to do this is with (clean) hands.
When it is a mushy mess, put in a deep casserole dish and bake at 350 degrees for about one hour. If the mixture seems too dry, add more broth water or one more egg. This could be cooked in the Turkey cavity if you prefer.
CRANBERRY BLUEBERRY SAUCE
One package of Fresh Cranberries.
Boil according to package directions substituting Orange Juice for
Water and use 1/2 the recommended sugar (1/2 cup)
Add fresh or frozen blueberries, about a half cup, when the cranberries are cooked.
Squeeze in the juice of one small lemon and throw in the lemon to simmer with the rest for about 15 minutes. Cool and serve as a side accompaniment.
Traditional Tart Tatin (Apple Tart)