Roast Turkey and Pan Gravy

Servings: Serves 10–12

Ingredients:

Turkey
1 fresh turkey (14 to 16 pounds), preferably free-range
Kosher salt
Freshly ground pepper
8 sprigs fresh thyme
8 sprigs fresh sage
2 large onions , coarsely chopped
2 stalks celery , coarsely chopped
4 large carrots , peeled and coarsely chopped
2 leeks , rinsed well and coarsely chopped
1 bay leaf
4 tablespoons extra-virgin olive oil

Pan Gravy
5 cups turkey or chicken broth
1 plus 1/4 cup water
1/4 cup cornstarch
1 tablespoon butter
Salt
Freshly ground pepper

Directions:

Pre-heat the oven to 375°. Rinse turkey well with cold water and pat dry with paper towel. Sprinkle salt and pepper inside the turkey. Lift the skin on the breast and use your hand to gently separate the skin from flesh. Stuff 6 sprigs each of thyme and sage beneath skin to cover the breast.

Mix chopped vegetables and remaining herbs. Fill turkey cavity with most of mixture, reserving several handfuls. If desired, use kitchen string to truss turkey, tying the legs together and tucking the wings beneath the bird. Rub all over with olive oil, and season.

Place remaining vegetables in bottom of greased, large roasting pan. Place turkey, breast side up, on top of vegetables in pan. Roast for one hour at 375 degrees. Remove turkey from oven and reduce heat to 325 degrees. Using oven mitts or large meat forks, turn turkey over so that it is breast side down. Return to the oven and roast for 30 more minutes, or until the skin turns golden brown. Remove turkey from oven and cover loosely with foil. Return turkey to oven and continue roasting for 2 to 2 1/2 hours more, or until a meat thermometer (inserted between a thigh and breast) reads 170 degrees. Transfer the turkey to a carving platter and allow it to sit about 20 minutes before carving.

Place the roasting pan with turkey juices on 2 burners over medium heat. Mix broth and 1 cup of water and add to pan juices. Bring mixture to a boil, stirring to scrape up brown bits, then lower heat and simmer for 10 minutes. Strain into a saucepan and let sit for 5 minutes. Skim off fat that rises to the top. Place saucepan over medium-high heat. Add any accumulated juices from the turkey platter.

To make gravy:
Mix cornstarch with remaining 1/4 cup water and stir into the pan juices. Bring to a boil; lower heat and simmer until gravy becomes slightly thickened. Remove from heat; add butter and season to taste with salt and freshly ground pepper. Serve with turkey and stuffing. Makes about 5 cups of gravy.

From Oprah.Com

Creole Gumbo

Created by Leah Chase of Dooky Chase's Restaurant

If live crabs aren't available, substitute 4 ounces of fresh crabmeat. For filé powder, visit cajungrocer.com.

Servings: Serves 8–10

Ingredients:

4 live hard-shell crabs , cleaned
1 pound boneless skinless chicken thighs , cut into 1-inch pieces
1/2 pound andouille sausage , cut into bite-size pieces
1/2 pound kielbasa , cut into bite-size pieces
1/2 pound veal stew meat
1/4 cup vegetable oil
1/4 cup all-purpose flour
1 medium onion , chopped
6 chicken wings , tips removed, cut in half at joint
1/2 pound smoked ham , diced
1 tablespoon paprika
1/4 cup chopped flat-leaf parsley
3 large cloves garlic , minced
1 teaspoon ground thyme
1 teaspoon salt
1 pound medium shrimp , peeled and deveined
24 shucked oysters (1/2 pint) with their liquid, optional
1 tablespoon file powder
5 cups hot, cooked rice , to serve

Directions:

In an 8-quart Dutch oven, combine crabs (if using crabmeat, add in fourth step with shrimp and oysters), chicken thighs, both sausages and veal. Cover and cook over medium heat for 30 minutes, stirring occasionally.

Heat oil in a medium-size skillet over medium heat. Add flour and cook, stirring constantly, until mixture (called a roux) turns the color of pecans, about 5 minutes. Reduce heat to low and add onion. Cook, stirring constantly, until onion softens, about 3 minutes.

Stir roux into pot with crab mixture. Gradually add 3 quarts of water, stirring to combine and scraping any brown bits from bottom and sides of pot. Bring to a boil. Stir in chicken wings, ham, paprika, parsley, garlic, thyme and salt. Return to a boil, then reduce heat; simmer 1 hour, stirring occasionally.

Add shrimp and oysters (if using); simmer 10 minutes. Remove pot from heat and stir in filé powder. Let stand 5 minutes. Serve over rice.

From Oprah.Com

Chicken Cacciatore with Baked Potatoes

Created by Elena Rovera, Cascina del Cornale, Cornale, Italy

Hot, hearty and full of robust Italian flavor, this chicken dish will have you shouting, "Grazie!"

Servings: Serves 4

Ingredients:
1 chicken (about 3 3/4 pounds)
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
3 tablespoons extra-virgin olive oil
1 red onion , cut into 1/4-inch dice
1 carrot , peeled and cut into 1/4-inch dice
2 stalks celery , cut into 1/4-inch dice
2 cloves garlic , minced
1 tablespoon fresh rosemary , coarsely chopped
1 cup cabernet sauvignon or any dry red wine
1 cup tomato sauce
2 1/4 pounds Yukon Gold or new potatoes , peeled and cut into thick wedges
1/4 cup extra-virgin olive oil
1 clove garlic , minced
Salt and freshly ground pepper

Directions:

Clean chicken and pat dry. Cut into 8 pieces and season with 1 teaspoon salt and 1/2 teaspoon ground pepper. Heat a large sauté pan or skillet over medium-high heat and add olive oil. Add chicken; cook until golden brown on both sides, about 12 to 15 minutes. Transfer to a platter and set aside.

Add onion, carrot, celery, garlic, rosemary and 1/2 teaspoon salt to pan. Cook over medium-high heat until onion is translucent, 3 to 5 minutes. Add wine and stir to scrape up browned bits from bottom of pan. Cook 4 to 6 minutes to burn off alcohol and reduce wine by about half. Return chicken to pan, along with any juices on platter. Add tomato sauce and 1 cup water. Turn chicken once or twice to mix ingredients and coat chicken. Cover pan, reduce heat to low, and cook until tender, about 25 to 30 minutes.

Preheat oven to 350°. On stovetop, cook potatoes in salted simmering water until they can be easily pierced with a knife but still hold their shape, 11 to 13 minutes. Using a slotted spoon, transfer to a 13" x 9" baking dish.

In a small bowl, combine olive oil, garlic and rosemary. Drizzle oil mixture over potatoes and gently toss to coat them evenly. Sprinkle with salt and ground pepper. Cover dish with aluminum foil and bake until potatoes are fragrant and heated through, about 15 minutes. Serve with chicken.

From Oprah.Com