When A Holiday season coming from Thanksgiving to Christmas, must be not a good season for Turkey, because it will be a favorites menu in every Family house for their dinner during Holiday.
Roasted Sage Potato & Watercress Soup
Fresh sage leaves
4 large potatoes
1 onion
1 small bunch of watercress ( some fresh leaves for garnish)
2 cups of chicken soup
1/2 cup heavy cream
2 Tbsp of butter
Salt & pepper to taste.
In large pot, melt the butter with onion and sage leaves. Cook until onion and sage are soft. Add the potatoes and continue to cook until potatoes are starting to colour. Now pure in the chicken stock and gently simmer until the potatoes fall apart. Add the watercress and cook for further 2 or 3 minutes. Pour soup mixture into a blender and blend until smooth. Return the mixture back into the pot. Season to taste. This can now be saved in the refrigerator until ready to serve. When ready, heat the soup and add the heavy cream. Add a few of watercress petals for garnish and serve.
Tips: To make this soup vegetarian, use vegetable stock instead of chicken.
Turkey
Plump 16-18lbs turkey
(good for a family dinner)
Salt
chopped fresh rosemary
chopped fresh thyme
Clean and dry turkey throughly inside and out. Remove giblets and turkey neck (save this part for gravy). Rub the turkey with salt, chopped rosemary and thyme on the outside in the cavity. Pack the stuffing (recipe to follow) loosely in the cavity and tie the skin with string over the opening. Remember when roasting stuffed turkey it will take longer to cook than unstuffed. For stuffed 16-18 pound turkey it will take four to four and a half hours on 375 F oven.
Gravy
Giblets and the neck from the turkey
2 stalks of celery, chopped
2 bay leaves
1 onion, chopped
Garlic
Salt & pepper
2 tbsp corn starch
2 cups turkey stock
Juice from the turkey pan ( remove all the fat from the top first )
Simmer giblets and neck in the juice of stock. Do NOT use the liver from the giblets as this will make the gravy bitter. Add the celery, bay leaves, garlic and onion. Reduce by half until broth is flavourful. Mix th cornstarch with a little red wine and add to boiling stock to thicken.
Stuffing
1 cup sausage meat
1/2 cup water
2 tbsp of brandy
1 chopped onion
1/3 cup dried apricot
1/3 cup dried cranberries, choped
2 tbsp butter
Salt for seasoning
2 tbsp Dijon mustard
Chopped walnut (optional)
Warm the water and brandy together and add the cranberries and apricots. Set aside for 10 minutes. In a food processor, pulse the sausage meat, fruits, butter, onion and salt until fruits are blended and coarsly chopped, not purred! Place on a sheet of tin foil and roll, tightening the ends. Bake for 10 minutes at 375 F. Now your stuffing is ready to used.
Glazed Carrots
2 lbs carots
Orange juice
1tsp butter
Peel and cut the carrots into inch long batons. Cook in a little orange juice and 1 teaspoon of butter until cooked al dente.
Roast Potatoes
1-2 regular or sweet potatoes per person
Olive oil
Salt and pepper
Peel and wash potatoes. For good roast potatoes it is best to slightly boil first. Strain, and rub with olive oil and slat and pepper. Put to one side. Add to the turkey pan for the last 2 hours of the turkey cooking time, turning every half hour to roast evenly
Pumpkin Pie with cinnamon whipped cream
1 8oz cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 tsp salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half and half
1/4 cup (1/2 stick ) melted butter
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground ginger ( optional )
1 piece pre-made pie dough
Whipped cream, for topping
Preheat the oven to 350 F. place one piece pre-made pie dough into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimpthe edges together to make a pretty pattern. Put the pie shell back into the frezzer for one hour to firm up. fit a piece of aluminium foil to cover the inside of shell completely. Fill the shell up to the edges with pie weights or dried beans ( about 2 pounds) and place in the oven. Bake for 10 minutes, remove tho foil and pie weight and bake for another 10 minutes or until the crust is dried out and beginning to colour.
For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add pumpkin and beat until combined. Add sugar and salt and beat until combined. Add the eggs mixed with the yolks, half and half, and melted butter, and beat them until combined. Finally, add th vanilla, and ginger (if you desire) and beat until incorporated.
Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each pie with a generous amount of whipped cream sprinkle with cinnamon.
Now your whole complete for the whole family is ready on the table to enjoy the Heme family holiday dinner. Happy holiday and enjoy.
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