8 Treasure Stuffed Turkey With Shiraz Honey Jus Recipes

CLASSIC STUFFED TURKEY

Steps:

• In a large skillet, saute the onions, celery and mushrooms in butter until tender. Add broth and seasonings; mix well. Place bread cubes in a large bowl; add mushroom mixture and toss to coat. Stir in enough warm water to reach desired moistness. , Just before baking, loosely stuff turkey. Place any remaining stuffing in a greased baking dish; cover and refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter., Bake turkey, uncovered, at 325° for 3-3/4 to 4-1/2 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy.

ROASTED TURKEY BREAST AND NATURAL JUS WITH MUSHROOM, BROWN BUTTER, AND SAGE STUFFING

Steps:

• In an 8-quart stockpot or other nonreactive container, combine 16 cups water with sugar, salt, unpeeled onion, unpeeled garlic, peppercorns, bay leaves, 1 bunch thyme, and 1 bunch parsley. Squeeze juice from both lemon halves into water and add lemon halves. Place stockpot on stove and bring to a boil over high heat. Reduce heat to medium and let simmer for 5 minutes. Remove from heat and let cool.
• Add turkey breast to cooled liquid and refrigerate for 8 hours or up to overnight. Remove turkey from liquid, rinse, and pat dry. Place on a rimmed baking sheet lined with a wire rack; refrigerate until ready to cook, up to overnight.
• Preheat oven to 400 degrees.
• Melt 4 tablespoons butter. In a medium bowl, combine 2 cups peeled, chopped onion, celery, carrots, peeled garlic, sage, 4 sprigs thyme, and 1 tablespoon melted butter. Transfer vegetable mixture to the outer well of a vertical roasting pan. Fill the inner well of the pan with 1/2 cup chicken broth; pour remaining chicken broth over the vegetable mixture. Brush turkey breast with remaining 3 tablespoons melted butter; season with Essence and pepper. Position the turkey breast over the inner well of the vertical roasting pan so that it sits securely upright.
• Transfer roasting pan to oven and cook until turkey is golden brown and an instant-read thermometer inserted into the thickest part of the breast reaches 165 degrees, about 1 hour. If the skin begins to brown too quickly, cover with parchment paper-lined foil.
• Remove roasting pan from oven and transfer turkey breast to a carving board; let stand for 10 minutes before carving.
• In a small bowl, stir together remaining 2 tablespoons butter and flour to make a smooth paste. Strain liquid from roasting pan and discard solids. Transfer liquid to a 3-quart saucepan. Bring to a boil over medium heat and whisk in 1 tablespoon of butter-flour mixture, taking care not to let it boil over. Whisk in remaining butter-flour mixture, 1 teaspoon at a time, and simmer until sauce is thick enough to coat the back of a spoon, about 1 minute. Remove jus from heat and stir in chopped parsley.
• Carve turkey and serve with warm jus and Mushroom, Brown Butter, and Sage Stuffing.

STUFFED TURKEY WITH MOJO SAUCE

Steps:

• In a bowl, combine the first 6 ingredients. Crumble sausage over mixture and mix well., With skin side down, pound turkey breast with a meat mallet to 1/2-in. thickness. Sprinkle with salt and pepper. Spread sausage mixture over turkey to within 1 in. of edges. Roll up jelly-roll style, starting with a short side; tie at 1-1/2-in. to 2-in. intervals with kitchen string. Place in a 5-qt. oval slow cooker., In a blender, combine the first 9 sauce ingredients; cover and process until blended. While processing, gradually add oil in a steady stream. Pour over turkey., Cover and cook on low for 5 hours or until a thermometer inserted in center reads 165°. Remove from slow cooker; cover and let stand for 10 minutes before slicing. Discard string., Meanwhile, skim fat from cooking juices; transfer juices to a small saucepan. Bring to a boil; cook until liquid is reduced by half. Serve with turkey.

MOROCCAN LAMB WITH SHIRAZ HONEY SAUCE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Season lamb with sea salt, and rub with ras el hanout. In a medium cast iron skillet over medium high heat, sear lamb on all sides until evenly browned.
• Place skillet with lamb in the preheated oven, and roast 30 minutes, or until the internal temperature has reached a minimum of 145 degrees F (63 degrees C).
• Remove lamb from skillet, reserving juices, and allow to rest 10 to 15 minutes before slicing ribs. Place skillet with juices over medium heat, and stir in wine and honey. Cook until reduced by about half. Drizzle over ribs to serve.

STUFFED NANKING BRINED TURKEY WITH FIVE TREASURE SWEET RICE

Steps:

• Make brine:
• Remove neck, giblets, and liver from turkey and reserve for another use. Rinse turkey inside and out and pat dry.
• Place whole nutmeg in center of 9-inch-square of cheesecloth. Using back of knife or cleaver, smash nutmeg. Add Sichuan peppercorns, star anise, cinnamon, cloves, coriander seeds and mace (if using), gather cheesecloth around spices, and tie tightly with kitchen string.
• In large stock pot over high heat, bring 2 gallons water to boil. Add spice package and ginger, then reduce heat to medium and simmer, uncovered, 20 minutes. Stir in salt, remove from heat, and let cool. Strain out and discard spice package and ginger.
• Place turkey in cooled brine (brine should completely cover turkey; if it doesn't add additional chicken stock) and refrigerate at least 12 hours and up to 24 hours.
• Make stuffing:
• In large pot, soak rice in enough water to cover by 2 inches for 4 hours, then drain and set aside. In small, dry skillet over moderate heat, toast pine nuts, shaking skillet occasionally, until golden brown, about 3 to 4 minutes. Remove freom heat and set aside.
• In medium saucepan over high heat, combine 1 cup water, chestnuts, and sugar and bring to a boil. Reduce heat to low and simmer, covered, until chestnuts are tender, about 5 minutes. Stir in butter and continue to cook, uncovered, until most of liquid evaporates, about 5 minutes. Remove from heat and set aside.
• In heavy, large skillet over moderately high heat, heat oil until hot but not smoking. Add shallots and garlic and sauté until soft, about 3 to 4 minutes. Add sausage and mushrooms and sauté 2 minutes. Add rice and sauté, uncovered, until grains are coated with oil, about 2 minutes. Reduce heat to moderately low and slowly pour in stock. Continue cooking until rice is translucent and stock is absorbed, about 10 minutes. Remove from heat and let cool to room temperature.
• When rice is room temperature, stir in pine nuts, chestnuts, salt, and pepper.
• Preheat oven to 425°F.
• Remove turkey from brine and place, breast side up, on wire rack set over paper towel-lined, rimmed baking sheet to drain completely. Pat dry. Loosely fill large body cavity (and neck cavity if desired) with stuffing. Fold neck skin under body and secure with skewers. Tie legs together with kitchen string and tuck wings under bird or secure with kitchen string or skewers.
• Brush melted butter over breast side, then transfer turkey, breast side down, to rack set in large roasting pan. Brush other side with melted butter. Add 2 cups water to pan and roast 45 minutes. Reduce oven temperature to 350°F. Remove turkey from oven and flip over so breast side faces up, then return to oven and roast, adding water if pan juices evaporate, 45 minutes.
• Raise oven temperature to 425°F and roast until thermometer inserted in center of body cavity (stuffing) registers 165°F (fleshy part of thigh will be about 180°F; do not touch bone) and juices run clear when thigh is pierced with skewer, about 45 minutes. If skin starts to brown too much, tent breast with foil.
• Transfer turkey to platter, remove skewers, and discard string. Transfer stuffing from cavity to serving dish and keep warm, covered. Let turkey stand 30 minutes before carving.