YumSugar

Giblets in Gravy: Love It or Hate It?

YumSugar — Tue, 24 Nov 2009 04:00:50 -0800

Although some families believe the the heart, liver, gizzards, and neck of a turkey should be tossed to the dogs, many reserve the turkey's internal organs to add depth of flavor to gravy, stocks, soups, and stuffing. Do you find giblets to be gross or delicious?

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Turkey Accompaniment: Cranberry Sauce or Gravy?

partysugar — Sun, 22 Nov 2009 01:30:31 -0800

Source: Flickr Users Veganbaking.net and thebittenword.com

Would You Eat This Tofurky and Gravy Soda?

YumSugar — Thu, 12 Nov 2009 16:15:15 -0800

To commemorate the upcoming holiday, wacky beverage company Jones Soda Co. is rolling out an unusual seasonal flavor: Tofurky and Gravy soda. The item, based on the famous vegetarian turkey substitute Tofurky, is not only vegan, but it's also sugar-free. Right now, it's included in a limited-edition gift pack for $12.

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Off to Market Recap: Gravy Boat

partysugar — Mon, 01 Dec 2008 05:30:25 -0800

This year my obsession for the perfect Thanksgiving gravy was completely out of control! Not only did I research countless recipes, but I also decided to invest in a new gravy boat. I asked you to help me find one by heading off to market in search of the perfect gravy pourer. You bookmarked the boats in the Yum Market on TeamSugar with the keyword tag, Gravy Boat. This crystal gravy boat discovered by jenhead is elegant yet practical. It can be used on Thanksgiving or at any special occasion throughout the year. For more saucy finds, check out the widget below.

Interested in bookmarking? Read geeksugar's explanation of this feature and learn how to participate.

Take Part in Our Thanksgiving Feast Forum!

YumSugar — Thu, 27 Nov 2008 05:30:20 -0800

Well, folks, today is the big day. Over the past several weeks, PartySugar and I have covered pointers on everything Thanksgiving - from grocery shopping to brining the bird to setting the table - except eating the food itself. Yet we understand, perhaps more than anybody else, that unpredictable issues arise in the kitchen. Last year, I made cranberry sauce that didn't turn out sweet enough, and two years ago, PartySugar tried not to panic when her gravy wouldn't thicken.

That's why we'll be around today (in between potato ricing and oven change-ups) to answer any questions you might have about making the perfect Thanksgiving meal. Unsure about a cooking temperature? Don't know what to stir into your mashed potatoes? Need a substitute for thyme? Just ask in the comments below - this is your forum for the big feast. Party and I (and any helpful readers!) are right here to help you. Happy eating!

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All the News That's Fit to Eat - Nov. 19, 2008

YumSugar — Wed, 19 Nov 2008 12:30:37 -0800

How novices can put together a successful Thanksgiving. - Boston Globe
This year, give your guests something to talk about: unusual wines. - The Oregonian
At home with chef Tyler Florence in his new Mill Valley digs.- San Francisco Chronicle
For last-minute holiday help, consider calling one of these hotlines. - Chicago Tribune
What's the science to roasting a (nearly) perfect turkey? - Washington Post
The supporting star of Thanksgiving is the gravy; how to get it right. - New York Times
Pay a pretty penny for the newest wave of refrigerators, which claim to keep food fresh for longer. - Wall Street Journal
The US Department of Agriculture is finalizing parameters for organic milk. - USA Today
As a Thanksgiving guest, think of the host when considering which sides to bring. - Los Angeles Times

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Come Party With Me: Fast Thanksgiving - Menu

partysugar — Tue, 18 Nov 2008 09:00:56 -0800

Many people think that serving your family a classic, delicious Thanksgiving requires days of work in the kitchen. However, with a little culinary savviness, one can make a complete meal in a couple of hours. Pick up store-bought snacks to tide over your crowd until turkey time. Put together a simple cheese plate with olives, nuts, figs, and charcuterie.

Cut cook time in half by serving a roasted turkey breast instead of a whole turkey. Keep the stuffing simple and the flavoring ingredients to a minimum. A gravy that doesn't require turkey drippings is another time saver. Combine the sweet potato side with the traditional mashed potatoes. Make a quick cranberry sauce with sugar, cranberries, and water. Serve one vegetable side in the form of a crunchy broccoli-cauliflower gratin. To look at these fast and easy recipes, read more.

Roasted Turkey Breast With Corn Bread-Sage Stuffing and Brandy Gravy
From Epicurious

Ingredients

For stuffing:
2 tablespoons unsalted butter
1 small red onion, finely chopped
2 stalks celery, finely chopped
1 garlic clove, minced
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1 bay leaf
2 tablespoons finely chopped fresh sage
1/2 cup chicken stock
4 cups stale corn bread, crumbled into large pieces*
2 large eggs, beaten
For turkey:
One 3 1/2- to 4-pound bone-in turkey breast, halved at the breast bone**
1 1/2 tablespoons olive oil
For gravy:
One 1 1/2-ounce container veal or chicken demi-glace
1 tablespoon brandy***
1 tablespoon unsalted butter
1/2 cup heavy cream

Directions

Make stuffing: preheat oven to 425°F and grease 9-by 13-inch roasting pan.
In large skillet over moderately high heat, melt butter. Add onion, celery, garlic, nutmeg, pepper, and bay leaf, and sauté until vegetables soften, 5 to 6 minutes. Stir in sage and cook 30 seconds more. Stir in stock and simmer, uncovered, until liquid is reduced by half, about 3 minutes.
Put corn bread in large bowl and pour vegetables over. Toss to mix well. Add eggs and stir to combine.
Make turkey: rinse breast halves and pat dry. Season generously with kosher or coarse sea salt and freshly ground pepper, and rub all over with olive oil.
Mound stuffing in center of roasting pan and arrange turkey on top, making sure breast halves aren't touching. Roast until thermometer inserted into thickest part of turkey (do not touch bone) registers 170°F and juices run clear when pierced with fork, 45 to 55 minutes.
Make gravy while turkey is roasting: In small saucepan over moderately high heat, combine demi-glace, 1/2 cup water, and brandy. Bring to boil, stirring until smooth.
Stir in butter, reduce heat, and simmer uncovered, stirring often, until gravy thickens, about 1 minute. Stir in cream and season with freshly ground pepper. Serve hot, over turkey and stuffing.

Serves 4.

*If your corn bread isn't stale, spread out slices on a baking pan in a 200°F oven until they feel dry and crumbly. (Depending upon how moist the loaf is, this can take anywhere from 20 minutes to an hour.) Then crumble up the slices. Any leftover stale bread - rolls, focaccia, even bagels - can be substituted for the corn bread.
**It's easiest and fastest to ask your butcher to split the turkey breast in half for you. But this can also be done at home: Use a heavy, sharp knife and don't be afraid to whack the breast at the wishbone several times until it comes apart. Slicing the skin down along the breastbone before you start cutting is also helpful.
***In the gravy, bourbon, whiskey, wine, port, or vermouth can be used instead of brandy.

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Golden Potato Mash
From Every Day With Rachael Ray

Ingredients

2 pounds small yellow-fleshed potatoes, such as yukon gold
Salt
1 large sweet potato (about 1 pound), peeled
2/3 cup heavy cream
Pepper

Directions

Place the potatoes in a large saucepan and add enough water to cover by 2 inches; season with salt. Bring to a boil over high heat.
Meanwhile, halve the sweet potato lengthwise and then slice crosswise into 1/2-inch-thick pieces. Add to the boiling water and cook until fork-tender, about 15 minutes. Drain in a colander, then return to the pot.
Using a wooden spoon, coarsely mash the potatoes and sweet potato with the cream; season with salt and pepper.

Serves 8.

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Cranberry Sauce
From Everyday Food

Ingredients

1 bag (12 ounces) cranberries
3/4 cup sugar
1 teaspoon grated lemon zest
1 cup water

Directions

In a medium saucepan, combine cranberries, sugar, lemon zest, and water; bring to a boil.
Reduce to a simmer; cook until cranberries are soft, about 10 minutes. Transfer to a bowl, and let cool to room temperature.

Makes about 3 cups.

Make ahead: To store, refrigerate in an airtight container, up to 1 week.

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Broccoli and Cauliflower Gratin With Cheddar Cheese
From Food and Wine

Ingredients

4 cups broccoli florets (from 2 small heads)
4 cups cauliflower florets (from 1 small head)
1/4 cup extra-virgin olive oil
2 large garlic cloves, minced
1/8 teaspoon crushed red pepper
1/2 pound sharp Cheddar cheese, coarsely shredded (2 cups)
1/4 cup pitted oil-cured green or black olives, coarsely chopped
1 cup coarse plain dry bread crumbs
Salt and freshly ground pepper

Directions

Preheat the oven to 400°. Butter a 2-inch-deep 2-quart baking dish.
Bring a large saucepan of salted water to a boil, add the broccoli and cauliflower and cook until crisp-tender, 3 minutes. Drain thoroughly.
In a large skillet, heat 2 tablespoons of the oil over moderate heat. Add the garlic and crushed red pepper and cook just until fragrant.
Off the heat, add the broccoli and cauliflower and toss. Toss half of the cheese and the olives with the vegetables. Transfer to the baking dish and sprinkle with the remaining cheese.
In a small bowl, toss the crumbs with the remaining 2 tablespoons of olive oil; season with salt and pepper. Sprinkle the crumbs over the cheese. Bake in the upper third of the oven for about 12 minutes, or until the cheese is bubbling and the crumbs are golden. Serve hot.

Serves 4-6.

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Sunday Slow Cooker: Pot Roast With Horseradish Gravy

YumSugar — Sun, 16 Nov 2008 06:00:19 -0800

If you associate pot roast with Mom's mystery leftovers, then think again: this pot roast, with its horseradish and white wine-spiked gravy, is not your mother's. Chuck roast is a relatively inexpensive cut of meat that is typically tough, but when it's been slow cooked overnight, it becomes pull-apart tender and soft. Serve this atop a bed of rice or mashed potatoes, and you're guaranteed to please the whole family.

For the easy recipe, read more.

Slow-Cooked Pot Roast With Mustard and Horseradish Gravy
From Fine Cooking

Ingredients

2 carrots, peeled and cut in half widthwise
1 medium yellow onion, peeled, root trimmed but left intact, and sliced into 4 wedges
3 cloves garlic, smashed
3 sprigs fresh thyme
1 large bay leaf
3 whole cloves or allspice berries
1 cup homemade or low-salt canned chicken broth
1 cup dry white wine (such as Sauvignon Blanc)
2 Tbs. tomato paste
1 boneless beef chuck roast (2-1/2 to 3 lb.)
2 Tbs. olive oil
Kosher salt and freshly ground black pepper
2 Tbs. brandy
1/2 tsp. prepared horseradish
1/2 tsp. grainy prepared mustard
2 Tbs. sour cream
1 tsp. all-purpose flour
2 Tbs. minced fresh flat-leaf parsley

Directions

Put the carrots, onion, garlic, thyme, bay leaf, and cloves or allspice in the bottom of a slow cooker.
In a measuring cup or bowl, whisk together the broth, wine, and tomato paste to blend.
Set a large heavy-based skillet over medium high heat. Pat the roast dry with paper towels, rub both sides with the olive oil, and sprinkle generously with salt and pepper. Sear the roast in the skillet until a dark crust forms on one side, 3 to 5 minutes. Turn and sear the other side, 3 to 5 minutes. Reduce the heat to medium and put the roast on top of the vegetables in the crock.
Add the broth mixture to the skillet, bring to a simmer, and scrape the pan bottom to loosen any browned bits. Pour the liquid over the roast and cover the crock; don't stir. Turn the slow cooker to low heat; cook gently without lifting the lid until the roast is fall-apart tender, 8 to 10 hours.
Transfer the roast to a cutting board and tent with foil to keep warm. Strain the contents of the crock through a sieve set over a medium saucepan. Discard the solids. Skim the fat from the top of the strained liquid (or use a fat separator). Bring to a boil and then simmer rapidly until reduced by half, about 10 minutes. Whisk in the brandy, horseradish, and mustard. In a small bowl, mix the flour into the sour cream, stir in a few tablespoons of the sauce, and then pour the sour cream mixture into the sauce, whisking vigorously to blend. Cook over medium heat, stirring occasionally, for 5 minutes to blend the flavors. Meanwhile, slice the roast thinly. Serve with the gravy and a sprinkling of parsley.

Serves 4.

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Gravy: Love It or Hate It?

partysugar — Sat, 15 Nov 2008 04:00:47 -0800

I have a love/hate relationship with gravy. I love the rich, creamy flavor of it and enjoy pouring it over the entire Thanksgiving meal (minus the cranberry, of course), but I hate making it.

As you can tell from this snapshot taken at Thanksgiving last year, for some reason, making gravy seriously stresses me out!

DearSugar dislikes gravy altogether - she hates how it makes the food soggy - while Yum is like me: she thinks gravy is delicious but tricky.

So how do you feel about gravy?

Come Party With Me: Budget Thanksgiving - Menu

partysugar — Tue, 04 Nov 2008 10:15:06 -0800

An easy way to cut the budget of your Thanksgiving feast is to make the dinner a potluck. You supply the appetizers, turkey, and one side, then ask the guests to fill in the blanks. Not going overboard on side dishes is another great way to trim costs. When there are too many side options guests can feel overwhelmed and may end up over-eating. Do them a favor and don't offer more then four side dishes.

Keep in mind that even on a limited budget, you can still create a delicious and elegant meal. Have goat cheese stuffed mushrooms with breadcrumbs waiting for your guests to arrive. Purchase a frozen turkey instead of a fresh one. Most supermarkets have sales around Thanksgiving on frozen turkeys and you can find one for $10 or less. Season the turkey with everyday ingredients like red onions and oranges. Make simple mashed potatoes as a side.

To get these wallet friendly recipes, read more.

Goat Cheese–Stuffed Mushrooms with Bread Crumbs
From Food and Wine

Ingredients

24 large cremini mushrooms (1 1/2 pounds), stems discarded
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 teaspoon rosemary leaves, plus one 3-inch sprig of rosemary
Kosher salt and freshly ground pepper
3 tablespoons fine bread crumbs
6 ounces fresh goat cheese, cut into 24 pieces

Directions

Preheat the oven to 400°.
In a bowl, toss the mushrooms with 3 tablespoons of the oil and the rosemary leaves and season with salt and pepper.
Transfer the mushrooms to a baking sheet, rounded side up. Roast for about 30 minutes, until tender and browned around the edges. Let cool to room temperature, about 15 minutes.
In a skillet, heat the remaining 3 tablespoons of oil. Add the rosemary sprig and cook over moderately high heat until the leaves are crisp, 30 seconds. Drain on paper towels, then strip off the leaves.
Pour off all but 1 teaspoon of the rosemary oil and reserve it for another use.
Add the bread crumbs to the skillet and toast over moderate heat until golden and crisp, 2 minutes. Stir in the fried rosemary leaves and season with salt and pepper.
Gently press a piece of goat cheese in the center of each mushroom, sprinkle with the bread crumbs and serve.

Serves 8.

Make Ahead: The goat cheese–filled mushrooms can be refrigerated for up to 1 day. Bring to room temperature and sprinkle with the bread crumbs just before serving.

Per Serving 138 cal, 11 gm fat, 3.9 gm sat fat, 5 gm carb, 0.6 gm fiber.

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Roast Turkey with Oranges, Red Onions, and Pan Gravy
From Gourmet

Ingredients

For turkey
1 (12- to 14-lb) turkey (preferably kosher), any quills removed if necessary and neck and giblets (excluding liver) reserved for making stock
1 1/4 teaspoons salt
1/2 teaspoon black pepper
2 navel oranges, each cut into 8 wedges
3 small red onions, each cut into 8 wedges
5 bay leaves (not California)
3/4 stick (6 tablespoons) unsalted butter, melted
For gravy
Pan juices from roast turkey
About 4 cups turkey stock (page 198)
1/3 cup all-purpose flour
Garnish: 4 roasted onions, each cut into 8 wedges (optional); fresh bay leaves (do not eat)

Directions

Roast turkey: Preheat oven to 425°F.
Rinse turkey inside and out and pat dry. Sprinkle turkey inside and out with salt and pepper, then fold neck skin under body and secure with small skewer. Stuff large cavity with oranges, 1 onion, and bay leaves. Tie drumsticks together with kitchen string and secure wings to body with small skewers.
Put turkey on a rack set in a large flameproof roasting pan and roast in middle of oven 30 minutes.
While turkey is roasting, toss remaining 2 onions with 2 tablespoons melted butter.
Reduce oven temperature to 350°F. Brush remaining 1/4 cup butter over turkey and roast 30 minutes more.
Baste turkey and scatter buttered onion wedges around it, then roast, basting turkey every 30 minutes (add a little water to pan if onions get too dark) until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 155°F, 1 1/2 to 2 hours more (total roasting time: 2 1/2 to 3 hours).
Transfer turkey to a platter (do not clean roasting pan) and let stand 25 minutes (temperature will rise to 165°F).
Make gravy: Transfer pan juices with onions to a 2-quart glass measure, then skim off and reserve 1/4 cup fat. Add enough turkey stock to pan juices to make 4 1/2 cups total.
Set roasting pan across 2 burners, then add 1 cup stock mixture and deglaze pan by boiling over moderately high heat, stirring and scraping up brown bits. Add remaining stock mixture and bring to a simmer.
Pour stock through a fine sieve back into glass measure and discard onions.
Whisk together reserved fat and flour in a large heavy saucepan and cook roux over moderately low heat, whisking, 3 minutes. Add hot stock mixture in a fast stream, whisking constantly to prevent lumps, then simmer, whisking occasionally, until thickened, about 10 minutes.
Stir in any additional turkey juices accumulated on platter and season gravy with salt and pepper.
Serve turkey with gravy on the side.

Serves 8-10.

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Chive Mashed Potatoes
Everyday with Rachael Ray

Ingredients

4 pounds baking potatoes, peeled and quartered
1 1/2 cups half-and-half
2 sticks (8 ounces) butter, softened and cut into pieces
Salt and pepper
Fresh chives, snipped, for garnish

Directions

In a large pot of salted water, bring the potatoes to a boil. Cook until tender, about 30 minutes. Drain; reserve the pot.
Meanwhile, in a small saucepan or a microwave, heat the half-and-half until steaming. Remove from the heat and stir in the butter until melted. Keep warm.
Using a sieve or food mill, press the potatoes, a few pieces at a time, into the empty pot.
Whisk the cream mixture into the potatoes and heat over low heat until warm. Season with salt and pepper. Spoon into a serving bowl and top with the chives.

Serves 8.

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