Garlic Mashed Potatoes

Growing up in a huge family whoever finishes first gets seconds. And you’re going to want to have seconds of these Garlic Mashed Potatoes

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the-chew_recipestuff turkey
New Orleans Red Beans & Rice Stuffed Turkey with Sazerac Gravy

New Orleans Red Beans & Rice Stuffed Turkey with Sazerac Gravy
 
Bring the flavors of New Orleans to your Thanksgiving with this stuffed turkey recipe! - Mario Batali Helpful Tips: make the Rice and Beans Stuffing ahead of time!
Author:
Recipe type: Main
Cuisine: American
Ingredients
  • 1 whole turkey breast (5-6 pounds, deboned, split in half, butterflied by your butcher, pounded out ½-inch thick)
  • Red Beans and Rice Filling
  • 2 tablespoons olive oil
  • 1 pound Andouille sausage (cut into ½-inch rings)
  • 1 green bell pepper (1/2-inch dice)
  • 1 yellow onion (1/2-inch dice)
  • 3 stalks celery (1/2-inch dice)
  • 1-2 jalapenos (thinly sliced into rings)
  • 2 cloves garlic (chopped)
  • 2 cups long-grain white rice
  • 1 tablespoon tomato paste
  • 4 cups chicken stock
  • 2 bay leaves
  • 2 cans red beans (drained and rinsed, 15 ounces each)
  • kosher salt and freshly ground black pepper (to taste)
  • Sazerac Gravy
  • ½ bulb fennel (cut into ⅛-inch dice)
  • 1 tablespoon fennel pollen
  • 4 tablespoons brown sugar
  • ¼ cup all-purpose flour
  • 3 cups turkey stock (or chicken stock)
  • ½ lemon (finely zested and juiced)
  • kosher salt and freshly ground black pepper (to taste)
Instructions
  1. Preheat oven to 400ºF.
  2. For the Red Beans and Rice Stuffing: in a large, heavy-bottomed pot, add the olive oil and place over medium-high heat. Add the sausage and cook until browned. Remove sausage to a paper towel-lined plate and set aside. Add the pepper, onion, celery, jalapenos and garlic, and season with salt and pepper. Sauté until translucent and just beginning to brown, about 5 minutes. Add the rice and tomato paste, stir to combine and cook for 1-2 minutes. Add the chicken stock and bay leaves bring to a simmer. Then reduce heat to low and cover with a tight-fitting lid. Let the rice steam for 20 minutes. Remove bay leaves.
  3. To a medium bowl, add one can of beans and mash well with a fork. To the cooked rice, add the mashed beans, whole beans, cooked sausage and a drizzle of olive oil. Season with salt and pepper to taste and mix to combine. Set aside to cool.
  4. Meanwhile, Pound the two pieces of butterflied breast to flatten then season with salt and pepper. Place the turkey on a cutting board skin side down. Place some stuffing down the center of both pieces of turkey. Reserve remaining stuffing. Roll each of the breasts like a jelly roll and tie them firmly in several places with butcher's twine. Place the two rolls on a rack in a roasting pan, skin side up. Using kitchen twine, secure the stuffed turkey rolls every 2 inches. Place in a roasting pan and drizzle with olive oil. Place in the oven to bake until golden brown on the outside and cooked through to 160°F, about 50 minutes. If the pan starts to burn, add a little chicken stock to the pan. Remove turkey rolls to a cutting board and let rest for 10 minutes. While the turkey rests, make the Sazerac gravy.
  5. For the Sazerac Gravy: place the roasting pan over medium heat. Remove all but ¼ cup of pan drippings from the roasting pan. Add the fennel, the fennel pollen and the brown sugar and cook 3 minutes. Add the flour and cook, stirring constantly, for 3 minutes. Add the stock, whisking constantly and bring to a boil. Cook until reduced and thickened, about 8 minutes. Finish with the juice and zest of half a lemon. Season with salt and pepper to taste.
  6. To serve, remove kitchen twine and discard. Cut turkey into 1-inch slices. Serve sliced turkey over remaining stuffing. Top with warm Sazerac Gravy.
Notes
Helpful Tips: make the Rice and Beans Stuffing ahead of time!

The Chew – Mario Batali

the-chew_recipestuff turkey

acorn sq
Acorn Squash

Acorn Squash
 
Prep time
Cook time
Total time
 
"Sweet and buttery squash--this is quick and easy, and my family loves it."
Author:
Serves: 2
Ingredients
  • 1 medium acorn squash, halved and seeded
  • 2 tablespoons brown sugar
  • 1 tablespoon butter
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees F (175 degrees C) oven until it begins to soften, approximately 30 to 45 minutes.
  3. Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash won't slide around too much) while baking.
  4. Place squash in the 350 degrees F (175 degrees C) oven and bake another 30 minutes.
  5. Tip: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

acorn sq

Apple Muffins

Apple Muffins
 
Cook time
Total time
 
Apple Muffins.This was a quick and easy recipe that I found. Good for breakfast or snack.
Author:
Serves: 12
Ingredients
  • /3 cup corn oil
  • ½ cup brown sugar
  • ⅓ cup egg white
  • 1 cup applesauce
  • 1 teaspoon Cinnamon
  • ¼ teaspoon nutmeg
  • 2 cup flour
  • 2 teaspoon Baking Powder
  • ½ teaspoon Salt
  • 3 tablespoon sugar
  • 1 teaspoon Cinnamon
Instructions
  1. Combine all ingredients except the 3 tablespoons sugar and 1 tsp Cinnamon in a large bowl.
  2. Grease a 12 piece muffin pan, or line with cups.
  3. Divide mixture evenly between cups. Mix remaining sugar and cinnamon, sprinkle over tops of all muffins.
  4. Bake 400°F for 20-25 minutes.

applemuffin