THANKSGIVING NO-TURKEY TURKEY
This vegetarian treat is a beautiful addition to the Thanksgiving holiday table. My family has been making it for years. You won't even miss the turkey! For a shiny crust, brush pastry lightly with soy milk. To serve, cut straight down through pastry, stuffing, and seitan to make neat 1/2 inch slices. Spoon additional gravy over each serving.
Provided by ChristinaW
Categories Everyday Cooking Vegetarian Protein Seitan
Time 10h15m
Yield 10
Number Of Ingredients 14
Steps:
- Tear bread into 1-inch cubes and place into a large bowl. Let bread dry in the bowl, uncovered, at least 8 hours.
- Melt margarine in a large skillet over medium-high heat. Stir in carrots, celery, and onion. Cook and stir until the onion has softened and turned golden brown, about 10 minutes. Scrape onion mixture into the bowl with the dried bread; season with parsley, sage, and pepper. Whisk egg replacer, water, and vegetable broth in a small bowl until smooth. Pour over bread cubes and gently fold until evenly mixed. Let stand 30 minutes to allow bread to absorb the liquid.
- Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and coat with nonstick cooking spray.
- Brush seitan with gravy on both sides; arrange overlapping slices on foil in a row, mounding in the center. Press stuffing mixture around seitan to cover. Wet hands lightly and press into a neat oval. Roll pastry sheets out to 1/16-inch thickness; arrange, overlapping slightly, to make a large rectangle. Seal edges with dabs of cold water. Drape pastry over mound; trim excess away from bottom. Use scraps to cut out decorative shapes (leaves, apples, etc). Attached with dabs of cold water.
- Bake until the pastry in deep golden brown, 1 to 1 1/4 hours. Cover the pastry with aluminum foil if it begins to brown too much.
Nutrition Facts : Calories 716.4 calories, Carbohydrate 81.7 g, Fat 24.9 g, Fiber 12.3 g, Protein 42.6 g, SaturatedFat 5.9 g, Sodium 1124 mg, Sugar 8.1 g
PERFECT TURKEY GRAVY
Learn how to make the perfect gravy for Thanksgiving using caramelized, brown bits from the bottom of the roasting pan, homemade Giblet stock, Madeira wine, and salt and pepper for seasoning.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Yield Makes 3 cups
Number Of Ingredients 7
Steps:
- Make giblet stock while turkey is roasting.
- Transfer roasted turkey to a large platter. Pour juices from the pan into a fat separator. Set aside to separate, about 10 minutes.
- Strain stock, discarding solids, and return to saucepan; warm over low heat. Place roasting pan on top of stove over medium-high heat. Pour Madeira into measuring cup, then into pan, and let it bubble; scrape bottom and sides of pan with a wooden spoon to dislodge cooked-on bits.
- Make a slurry: Place flour in a glass jar with a tight-fitting lid. Ladle 1 cup stock into jar, and close lid. Shake until combined. Slowly pour into roasting pan; stir to incorporate. Cook over medium heat, stirring until flour is cooked, 2 to 3 minutes. Slowly stir in remaining stock.
- Raise heat to medium high. Add the dark drippings that have settled to the bottom of the fat separator to roasting pan. Discard fat. Stir in rosemary. Season with salt and pepper. Cook 10 to 15 minutes to reduce and thicken. (For thicker gravy, add 1 more tablespoon flour and 1/2 cup less stock.)
- Strain liquid from pan through a very fine sieve. Adjust seasoning. Keep warm in heat-proof bowl over a pan of simmering water until ready to serve.
PERFECT NO-FAIL ROAST TURKEY GRAVY
If you are looking for a fantastic homemade turkey gravy, look no further! This is by far the absolute best tasting gravy to accompany the traditional Thanksgiving or Christmas roast turkey, stuffing and mashed potatoes. No other gravy will do! From my family to yours--I hope you enjoy as much as we do!
Provided by BecR2400
Categories Poultry
Time 3h15m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan, bring the water (or broth), turkey parts, shredded carrot, celery and onion, and bay leaf to a boil.
- Cover, and reduce heat to a simmer. Simmer, about 45 minutes to 1 hour, or until liver is done; remove liver and set aside.
- Continue to cook, covered, until giblets are done, about 2 hours more.
- Use a slotted spoon to remove turkey parts to a cutting board. Let cool slightly, then carefully remove all bones from meat. Cut up the turkey and liver into fine pieces; set aside.
- Make a paste by whisking together 1/2 cup water and the flour in a glass measuring cup.
- Gradually whisk the paste into the warm broth, whisking briskly to combine. Bring to a boil and boil gently, whisking all the while, for 2-3 minutes until gravy is thickened. Now reduce heat to low and stir in the turkey drippings, milk or cream, and finely chopped turkey meat.
- Heat through briefly, and season with salt and pepper to taste.
- Pour into a gravy boat to serve. ENJOY your perfect gravy!
KITTENCAL'S EASY NO-FAIL MAKE ANYTIME TURKEY GRAVY
I have been using this recipe for many years, my family loves this gravy and I have served it to dinner guests over the holidays and always receive rave reviews! --- you don't need to make this gravy using all pan drippings, if you do not have 4 cups of drippings you may mix with chicken broth to make the 4 cups, or it may be made with only chicken broth, please see note on the bottom of the recipe--- this may be made slightly ahead and kept uncovered on top of the stove until ready to serve, just whisk before using If you have any left over this gravy freezes very well or you may reduce all ingredients down to half and for a thinner gravy reduce flour by 1 tablespoon --- also see my recipe#314890 for more of my recipes visit www.kittencalskitchen.com
Provided by Kittencalrecipezazz
Categories Sauces
Time 20m
Yield 5 cups (approx)
Number Of Ingredients 5
Steps:
- Drain the pan drippings for the roasted turkey through a fine strainer.
- Let sit and then remove any fat from the top of the drippings.
- Add in chicken broth or water to make 4 cups if necessary.
- In a medium saucepan, melt margarine or butter.
- Add in lots of black pepper.
- Add in 1/2 cup flour plus 3 tablespoons; constantly whisk for about 3 minutes over low heat.
- Slowly add in the 4 cups turkey broth/drippings; whisk constantly over medium-low heat until bubbly and thickened (about 3 minutes).
- Use right away or keep warm over lowest heat setting, whisk again before serving.
- **OPTIONS** to make this gravy using all chicken broth prepare as directed using 4 cups low sodium chicken broth and 1 tablespoon chicken boullion powder ---- or you may add in low sodium chicken broth omitting bouillon powder to pan drippings to make up 4 cups.
EASY ROAST TURKEY WITH NO-ROUX GRAVY RECIPE
It's important to follow the measurements for the salt and to use a low-sodium stock (or, better yet, a homemade one) for this recipe-otherwise, the gravy could wind up being too salty.
Provided by Claire Saffitz
Yield Serves 8 with leftovers
Number Of Ingredients 15
Steps:
- Mix brown sugar, spices, pepper, and 3 Tbsp. or 4 1/2 tsp. salt in a small bowl to combine; sprinkle all over surface and inside cavity of turkey. Place turkey on a V-shape roasting rack set inside a large roasting pan (if using a disposable pan, place it on a rimmed baking sheet). Chill, uncovered, at least 8 hours and up to 1 day.
- Let sit at room temperature 1 1/2-2 hours.
- Place a rack in middle of oven; preheat to 450°F. Smear butter all over outside of turkey. Arrange turkey wings (if using), neck, and giblets, then onions, celery, and garlic around turkey and pour in wine. Roast on center rack until skin is golden all over, 25-35 minutes. Reduce oven temperature to 300° and continue to roast turkey, rotating 180° halfway through, until an instant-read thermometer inserted into the thickest part of breast registers 150°F (temperature will rise as the bird rests), 1 1/2-2 hours. Carefully transfer turkey to a cutting board and tent with foil.
- Increase oven temperature to 450°F. Push vegetables, neck, giblets, and wings (if using) into center of roasting pan and sprinkle flour over. Roast until flour is very lightly browned in a few spots, 12-15 minutes. Scrape contents of roasting pan into a large saucepan. Add thyme and broth. Bring to a gentle boil and cook, stirring occasionally, until reduced by nearly half and gravy is thick enough to coat a spoon, 25-30 minutes. Strain mixture through a fine-mesh sieve into a medium saucepan; discard solids. Stir in soy sauce; season with more salt if needed. Bring to a gentle simmer over low heat while you carve the turkey. Thin with a bit more stock if needed.
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