This past weekend we celebrated our 10th or 11th (we aren't really sure) annual Turkey Gala, which is basically a huge Thanksgiving style gathering/party of our friends from college and our current friends plus some family. My roommates from college started this while we were pounding away at the beer.....I mean books.... during our time at exas A&M, and we've kept up the tradition, as Aggies usually do, ever since. It's our way of keeping in touch at least once a year, and I'm so glad that we have not let it dwindle away. It really is an amazing Gala!! So amazing that this year the host of the event, which was held in Dallas for the first time, broke her ankle to one up the past Turkey Galas! Yes, this is a major eating...... and drinking event. Gobble 'till you Wobble!!
So us roomies always make the Thanksgiving meal, and this year I was in charge of the Creamy Jalapeno Dip, Turkey, Gravy, Stuffing, and Brownies. In honor of this wonderful party and for this amazing holiday, I wanted to share some of my homemade and borrowed recipes with you.
1 12oz jar sliced jalepeños
1 avocado
juice of 1 lime
2 cloves garlic
1/2 cup cilantro
1 16oz container of light sour cream
1 packet Ranch Dip packet mix
1. Drain half of juice from jar of jalepeños, pour remaining contents in a food processor.
2. Slice the avocado in half, take out the pit, and scoop contents into the food processor.
3. Put remaining ingredients into the food processor and blend until smooth.
4. Pour the dip into a bowl, cover and refrigerate for 1 hour.
5. Serve with chips, crackers, pita bread, and/or vegetables.
**If you don't have a fire mouth like I do then don't use the entire jar of jalepeños. Use an amount to your liking. Also, this dip is great on sandwiches, eggs and as a dressing on a salad!
Apple Bourbon Pecan Stuffing
Ingredients:
½ stick butter
4 stalks celery, diced (including leaves)
1 large onion, diced
4 apples, cored and diced
1 tbsp sage, minced
1 tbsp thyme, minced
1 tbsp rosemary, minced
1 tsp salt
1 tsp pepper
3 eggs
¼ cup parsley, chopped
4 cups chicken stock
1 cup bourbon
16 cups cubed dried bread
½ pound pecans, chopped
Pre-heat oven to 375 degrees. Melt 1/2 stick butter in a large skillet over medium heat. Add next 8 ingredients (ending with pepper) to skillet and cook for 6-7 minutes. Beat eggs with parsley in a large bowl; add bread, then pour in the stock, bourbon, cooked veggie mixture, pecans and toss. Transfer to a large baking dish and dot with butter. Cover with foil and bake 30 minutes, uncover and bake 30 more minutes.
Recipe courtesy Alton Brown, also featured in Food Network Magazine
Prep Time:15 minInactive Prep Time:7 hr 0 minCook Time:2 hr 30 minLevel:
EasyServes:
10 to 12 servings. Ingredients
•1 (14 to 16 pound) frozen young turkey
For the brine:
•1 cup kosher salt
•1/2 cup light brown sugar
•1 gallon vegetable stock
•1 tablespoon black peppercorns
•1 1/2 teaspoons allspice berries
•1 1/2 teaspoons chopped candied ginger
•1 gallon heavily iced water
For the aromatics:
•1 red apple, sliced
•1/2 onion, sliced
•1 cinnamon stick
•1 cup water
•4 sprigs rosemary
•6 leaves sage
•Canola oil
Directions
2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you'd like to eat:
Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
Perfect Gravy
Recipe courtesy Food Network Magazine
Prep Time:35 minInactive Prep Time:--Cook Time:2 hr 25 minLevel:
EasyServes:
7-8 cups. Ingredients
•2 tablespoons vegetable oil
•1 medium onion or leek, thinly sliced
•Neck and giblets from your turkey (discard the liver)
•8 cups low-sodium turkey or chicken broth
•Several sprigs thyme, parsley, rosemary and/or sage
•1 bay leaf
•Turkey drippings (from the roasting pan)
•1/2 cup all-purpose flour
•Dash of Worcestershire sauce
•Kosher salt and freshly ground pepper
Directions
Heat the vegetable oil in a saucepan over medium heat. Add the onion and turkey neck and giblets; cook, stirring, until browned, about 15 minutes. Add the broth, herb sprigs and bay leaf; cover and simmer about 2 hours (do this while the turkey roasts).
Once your turkey is done, transfer it to a cutting board to rest and pour the pan drippings into a large degreasing cup. Strain the broth; save the giblets for chunky gravy, if desired.
Put the roasting pan on the stovetop over low heat. Add a splash of the broth to the pan and scrape up any browned bits with a wooden spoon. Transfer the liquid and bits to the degreasing cup.
The fat will rise to the top of the degreasing cup. Spoon off 1/2 cup fat and transfer to a saucepan. Scatter in the flour; cook over medium heat, stirring in a figure-eight motion with a wooden spoon, until the flour mixture browns slightly, about 4 minutes.
Gradually ladle the hot broth into the flour mixture, whisking constantly (this is key, or your gravy will be lumpy). Bring to a boil, then adjust the heat so the gravy simmers gently.
Add the remaining turkey drippings to the gravy, leaving any extra fat behind in the degreasing cup. Simmer, whisking occasionally, until the gravy thickens, about 10 minutes. Add the Worcestershire sauce and season with salt and pepper.
borrowed from All Recipes
Ingredients:
2 (3 ounce) packages cream cheese,
softened
1/2 cup peanut butter
1/4 cup white sugar
1 egg
2 tablespoons heavy cream
1 cup butter or margarine, melted 2 cups white sugar
2 teaspoons vanilla extract
3 eggs
3/4 cup unsweetened cocoa powder
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips
Directions:
1. Preheat oven to 350 degrees F. Grease one 9x13 (I used a 10x10) inch baking pan. I also put down a sheet of parchment paper on the bottom with side sleeves hanging out for easier removal.
2. In a medium bowl, beat cream cheese, peanut butter, 1/4 cup white sugar, 1 egg, and milk until smooth. Set aside.
3. In a large bowl, mix together melted butter, 2 cups white sugar, and vanilla. Mix in the remaining 3 eggs one at a time, beating well after each addition. Combine flour, cocoa, baking powder, and salt; mix into the batter. Stir in chocolate chips.
4. Remove 1 cup of the chocolate batter. Spread the remaining batter into the prepared pan. Spread the peanut butter filling over the top. Drop the reserved chocolate batter by teaspoonful over the filling. Using a knife, gently swirl through the top layers for a marbled effect.
5. Bake in preheated oven for 35 to 40 minutes, or until a wooden toothpick inserted near the center comes out almost clean. Cool completely, then cut into bars.
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