Those Poor, Rejected Vegtables Shouldn't get the Boot So Soon

We have lovingly names this dish 'The Rejected Veggies' and we all eat them and enjoy them immensely.

Cut up in small cubes...
1 or 2 onions,
a few carrots
a couple of parsnips
and maybe a leek (I didn't have one)
a butternut squash (you can also buy this in chunks if you don't want the hassle)
and quarter some fresh brussel sprouts.

Nothing needs to be exact here.  It's not science.  It's some raw veggies that are begging to be used!

*I cut everything into a plastic bag.

When your done, drizzle some olive oil, add some salt and pepper.  I then add a teaspoon of cumin and a few bits of lavender which can be bought here so much cheaper than gourmet kitchen shops.   Just make sure the lavender you use is food grade.
I started using this spice when an old friend (who taught at the Culinary Institute) told me that cumin and lavender are a beautiful marriage together.  He is also the same person who inspired me to consider using those unloved root veggies more!

Sometimes, I throw in fresh spinach in the end.  What I hope you guys get is that there need be no set way to make this.


Saute this all in a large frying pan or roast it in a 400 degree oven.  If you saute, you might need a bit more oil in the pan to start.

Let me know how you like them if you make them!

WAIT..... DON'T Throw out that carcass!

 To make some soup!

After you have removed all the meat off of your sacrificed bird, toss that bad boy in a very large stock pot along with some
1,  Carrots (don't peel em, just snap
     em in half and in the pot)
2.  Celery, just cut in half also
3.  A large onion, DON'T peel it!
     Just cut it in half.
4.  Some parsley, just wash.
5.  Whatever spices you like...

Top with water to cover and boil the heck out of it.

I forgot to take a photo at the start but here it is reduced.  A chef friend told me a long time ago that the quality of your soup is in the stock.

The more you reduce the stock, the richer the flavor.  If you look close at my picture, you will see the original START line.  It's cooked down about half way.  Then turn it off to cool.
Then, strain and chill.  For turkey soup, this is important as it's a very fatty stock.  Tomorrow we will skim it of it's fat and make the soup !

A Little Help with the Turkey

Stuff the hiney end first.  Use one of those little metal skewers to secure.  Flip him (or her) over and fill the cavity.  Don't overstuff.  Pack firm, but not bulging.  Cross the legs and tie with some butchers string that has been soaked in water.  (You don't want the fire company showing up)!

Next, oil the birdy all over and cover.
To make sure the stuffing gets hot right away, I start my turkey in a 400 degree oven.  Then after an hour, I lower the temp to 325. 

Guideline for roasting is about 20 mins per pound.
Uncover the last 30 to 45 mins.  I like to coat my bird with honey to get the skin crispy.

When he's done, rest it for about 30 mins before you carve him.

HAPPY THANKSGIVING!

I am grateful for a wonderful family.  Great friends and a life that has no dull moments.

Haven't Made your Stuffing Yet?

Here's an idea. 
if you have some sausage, any kind ( breakfast links, Italian, whatever.... take it out of the casing and saute it to brown nicely. ( I buy the kind that comes frozen already out of the casing... Jimmy Dean)

Remove to a bowl, then saute some cut up carrots, onions, celery, and mushrooms.  Add some parsley at the end if you have it.  Throw in some bacon fat if you save it.  When it's done, put the sausage back in.

Meanwhile, put 1 cup of raisins in a small pan.  Top with enough water to barely cover.  Boil.
(I do this because I love the sweetness the raisins add but I don't like finding a raisin my my stuffing)!!!!  Yes.  I am weird and picky. 
When they look soft, remove and drain.  Toss em in a small food processor and puree.  Add em to the sausage and veggie mixture.  Then make your bagged stuffing according to the directions and add this before stuffing the bird.

Sticking to your list for tomorrow....

If you are cooking a large turkey, you may want to consider putting it in a brine bath today, after dinner.  It can go in a huge pot in the fridge, or a large bag and then in a cooler packed with ice.  A brine makes the turkey more tender.  There are loads of different ways to do a brine.  Kosher salt is the main ingredient.  You can add some apple juice, wine, even beer.  I think I'm going with a can of beer for mine.  Here is a basic recipe.  Should you choose to make one, make it earlier in the day as it needs to cool completely before pouring over the bird. 

Today is a good day to do some prep that will allow you more time to relax with your family tomorrow.  I  made my Mashed Sweet Potatoes already as they are amazing reheated.  Here is a pic of them cut up in the pot.  And the finished product!

Recipe...
Serves 4, so double if you are having a big crowd. 

In a lg saucepan combine...
   4 Tb unsalted butter, cut in chunks.
   2 Tb. heavy cream
   2 pounds sweet potatoes, cut into small chunks as shown.
   add a dash of salt and pepper.
   and a bit of sugar.  about a teaspoon.  I prefer brown sugar and a tablespoon of maple syrup.
  Then zest some orange over the top. 

Now cook, covered over very low heat, stirring now and then.  It's done when the potatoes are fork tender.  Mash.  It's easy with the hand held blender.
Done!

This recipe can be found in Cooks Illustrated Magazine.  If you haven't heard of it, you can read about it here.