Monday, November 19, 2012

thanksgiving week.

can you believe it???  thanksgiving is just 3 days away.  it is nuts i tell you.  i feel like it should still be summer, but nonetheless i could not be more happy about food and upcoming christmas decorations!  having split parents, our schedules are packed but that just means more food!  this year i get to make the turkey.  this will be my first turkey ever, hopefully.  usually, if there is meat involved the hubby quickly takes the reigns.  i have been researching stuffed turkey recipes and i think i have finally found the winner.  
martha always does it best, right?!?!
wish me luck!

For the stuffing:

Martha Stewart Living, November 2012
    Herbed Cracker Stuffing

8 ounces white sandwich bread (about 9 slices), cut into 3/4-inch cubes (4 cups)

  • 1 1/2 sticks unsalted butter
  • 2 garlic cloves, minced (2 teaspoons)
  • 2 onions, finely chopped (3 cups)
  • 3 to 4 celery stalks, finely chopped (2 cups)
  • 1/2 cup dry white wine
  • 2 sleeves saltine crackers (about 66), coarsely crumbled (4 cups)
  • 1/3 cup chopped fresh flat-leaf parsley leaves
  • 1/3 cup chopped fresh sage leaves
  • 3 tablespoons chopped fresh thyme leaves
  • Coarse salt and freshly ground pepper
  • 1 cup chicken broth
  • 1/2 cup whole milk
  • 2 large eggs, lightly beaten


  1. Preheat oven to 300 degrees. Place bread cubes in a single layer on a rimmed baking sheet. Bake, tossing occasionally, until dried but not browned, about 20 minutes.
  2. Meanwhile, melt butter in a large saute pan over medium-high heat. Add garlic, onions, and celery, and saute until just starting to brown, about 8 minutes. Add wine, and simmer 1 minute. Transfer mixture to a large bowl. Mix in bread cubes, crackers, herbs, and 1 teaspoon salt; season with pepper. Stir in broth, milk, and eggs until just incorporated.

    For the turkey:

    Maple-Glazed Turkey


    • 1 turkey (14 pounds), neck and giblets reserved for Turkey Giblet Stock
    • Herbed Cracker Stuffing
    • 1/2 stick unsalted butter, softened
    • Coarse salt and freshly ground pepper
    • 1 1/2 cups chicken broth
    • 1 1/2 cups pure maple syrup


    1. Preheat oven to 425 degrees. Pat turkey dry with paper towels. Transfer to a rack set in a large roasting pan. Let stand at room temperature 1 hour. Fill body cavity with 6 cups stuffing. Fill neck cavity with 4 cups stuffing; secure skin flap with skewers. Tie drumsticks with kitchen twine. Tuck wings under turkey. Rub turkey with butter, and season generously with salt and pepper. Pour broth into pan; roast 30 minutes. Reduce oven temperature to 350 degrees; roast 45 minutes. Brush with pan juices, and tent pan with foil. Roast 45 minutes more, then remove foil, and baste. (If liquid evaporates, add 1 to 2 cups water to pan.)
    2. Meanwhile, bring maple syrup to a boil in a small saucepan. Reduce heat, and simmer until syrup is reduced to 3/4 cup.
    3. After removing foil tent from turkey and basting with pan juices, brush turkey with some of maple glaze (reheat if solidified). Roast, uncovered, 30 minutes, and brush with glaze. Continue to roast turkey until a thermometer inserted into the thickest part of the thigh reads 165 degrees, about 30 minutes more. (Take temperature of stuffing as well; if it has not reached 165 degrees, remove it from turkey, then transfer to a baking dish. Cover with foil, and bake until it reaches 165 degrees.) Brush turkey with maple glaze, and transfer to a platter; let rest 45 minutes before carving. Meanwhile, using drippings in pan, make maple gravy.

No comments:

Post a Comment