The Thanksgiving holiday is rapidly approaching and its time to start planning your feast. If you are the one with the responsibility for the cooking, you know there is a lot of planning for side dishes and desserts. However, you should remember the turkey, stuffing, and gravy are the real stars of the show and you should pay extra attention to those items. Read further for a few simple recipes to try at home in Anchorage, AK:
Classic Roast Turkey
- 1 12- to 14-pound turkey, remove giblets
- 1/2 bunch flat-leaf parsley
- String (optional)
- 4 small carrots, cut into lengthwise quarters
- 2 celery stalks, cut into strips 3-inch-long
- 2 medium yellow onions, wedged
- 6 tablespoons olive oil
- Salt and pepper
- 3 sprigs rosemary
Preheat the oven to 425 degrees. Rinse the turkey thoroughly and pat it dry with paper towels. Wings should be tucked underneath the body. Mix together the rosemary and parsley inside the body cavity and tie the drumsticks together. Combine the onions, carrots and celery in a roasting pan and place the turkey on wire rack on top of vegetables. Brush the turkey skin with oil. Salt and pepper it to taste. Roast the turkey 30 to 45 minutes per pound or until your meat thermometer registers 165 degrees. Cover the turkey with foil if it is getting browner than you like while it cooks to correct temperature. You may want to set aside the pan drippings in case you decide you want them for your gravy.
Herb Stuffing
- 3 cups chicken broth
- 3/4 cup dried chopped mushrooms (optional)
- 2 tablespoons olive oil
- 2 medium diced yellow onions
- Salt and pepper
- 2 diced celery stalks
- 3/4 cup fresh flat-leaf parsley leaves, finely chopped
- 2 tablespoons chopped fresh dill
- 10 cups dried baguettes, cut into 1/2-inch pieces
Preheat oven to 375 degrees. Bring the broth and mushrooms to boil on the stove top, while heating oil in a large skillet. Add the onions, salt and pepper and cook for 8 minutes. Then add the celery and cook an additional 7 minutes. Mix in the parsley and dill last. Place the bread in a large bowl. Add the onion mixture, broth, and mushrooms to it. Then bake it in a 9-inch square pan for 25 minutes.
Classic Gravy
- Pan juices from turkey roasting pan
- 1/4 cup dry white wine
- 4 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 5 cups turkey or chicken broth
- Salt and pepper
Strain pan juices into a bowl and let it stand for 10 minutes. Discard the fat from the surface and set the juices aside. Place empty roasting pan over two burners over medium-high heat. Add the wine and cook for 2 minutes — stirring and scraping to dissolve any bits stuck to the pan. Add the butter and melt it. Sprinkle in flour and cook, stirring constantly, about 3 minutes. Still stirring, add the broth and 1 cup of reserved juices. Bring it to a boil. Once there, reduce the heat and let it simmer until the gravy has thickened. When done, remove the gravy from heat and season it with salt and pepper. Strain the gravy just before serving.
Enjoy the Holidays with Simple Recipes
These recipes are sure to enhance your holiday meal and will hopefully make your task a little easier for you to accomplish. It will no doubt be a meal your friends and family will be raving about for a long time to come.
