November 1998 Recipes of the Month


November.... time of the year for families to gather together to enjoy a feast fit for a king. We here at CulinaryClassics are proud to provide you and your family with a special collection of recipes for this holiday feast!! We have compiled a collection of both traditional and modern day recipes for the Thanksgiving meal. Gobble!!! Gobble !!!! Enjoy.....


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                   *  Exported from  MasterCook  *

                           Herb-Roasted Turkey

Recipe By     : USA Weekend: November 13-15, 1998
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  14      pounds        fresh turkey
   1      tablespoon    salt
   1      teaspoon      freshly ground black pepper
  18      sprigs        fresh thyme
   4      medium        onions -- peeled and sliced
   1      large         leek (white and tender green only) -- chopped
   2      medium        carrots -- chopped
   4                    celery ribs -- chopped
   3                    bay leaves
   1      tablespoon    peppercorns
   1 1/2  cups          butter -- melted
   1      teaspoon      fresh sage -- chopped
   1      teaspoon      fresh thyme -- chopped
   1      teaspoon      fresh chives -- chopped

Preheat oven to 350F. Wash turkey and reserve giblets. Carefully rinse and 
dry bird inside and out. Rub all surfaces with salt and pepper, including 
cavity. Place 12 sprigs thyme in cavity. Put onions, leek, carrots, celery,
bay leaves, six thyme sprigs, peppercorns and giblets on bottom of large 
heavy roasting pan. Place bird on top of vegetables. Cover opening of 
cavity with foil. Pour butter over all surfaces of turkey. Sprinkle on 
sage, thyme and chives. Cover loosely with tent of aluminum foil. Roast 
2 1/2 hours undisturbed. Remove foil to let skin brown. Baste every 20 
minutes for an hour. The bird should cook to an internal temperature of 
165F. Remove from oven. Transfer to platter and cover with foil. Let 
rest 20-60 minutes before carving. Reserve drippings for gravy and 
vegetables for gravy and dressing recipes also included in this 
collection.

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                     *  Exported from  MasterCook  *

                            Shallot Herb Gravy

Recipe By     : USA Weekend: Nov 13-15, 1998
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        reserved vegetables from roasted turkey
   1 1/2  cups          turkey stock from pan drippings -- defatted
   1      tablespoon    fat from turkey pan drippings
   3      tablespoons   shallots -- minced
   3      tablespoons   flour
   1      cup           chicken broth
   1      tablespoon    fresh chives -- chopped
   1      tablespoon    fresh thyme -- chopped
   1      teaspoon      fresh sage -- chopped

Strain vegetables and pan drippings to catch liquids. Discard bay leaves 
and peppercorns but reserve rest of vegetables for dressing recipe. Set 
bowl of strained liquid into larger bowl of ice water to help separate 
fat. Skim off fat; reserve 1 tablespoon of fat to cook shallots and 
discard the rest. You should have about 1 1/2 cups defatted turkey stock. 
In medium saucepan, saute shallots in 1 tablespoon reserved fat. Add flour, 
mix well and cook, stirring constantly, 3-4 minutes or until flour lightly 
browns. Slowly add 1 1/2 cups stock and 1 cup broth, stirring frequently. 
Bring to a simmer, stirring constantly until slightly thickened. Add fresh 
herbs and serve hot. Makes about 3 cups.


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So you like what you see thus far? Well, this is just the start !! For more succulent Thanksgiving feast recipes, follow the links below to view our other **SIXTEEN** Recipes of the Month for November 1998 !!

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LINKS TO MORE THANKSGIVING RECIPES !!



4 More November 1998 Recipes of the Month
Yet 4 More Thanksgiving Recipes
Next Four Thanksgiving Recipes for November 1998
Last Four November 1998 Recipes of the Month
Click HERE to RETURN to Our Index of Recipes of the Month
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