Roast Turkey with Herb Rub and Shiitake Mushroom Gravy
Chicken Pot Pie
Roasted Turkey with Southern Cornbread Dressing and Giblet Gravy
Hunan Style Lamb
Mediterranean Roast Chicken

Also See: TKL's Quest for the Best Turkey
http://www.recipelink.com/qbturkey.html

Betsy-TKL (07:50:57 am) :
Roast Turkey with Herb Rub and Shitake Mushroom Gravy - 11/94 Bon Appetit

TURKEY - 16 servings

3 tbsp. chopped fresh rosemary, or 1.5 tbsp. dried
3 tbsp. chopped fresh thyme or 1.5 tbsp. dried
3 tbsp. chopped fresh tarragon, or 1.5 tbsp. dried
1 tbsp. freshly ground pepper
2 tsp. salt
1 20 to 21 pound turkey, neck and giblets reserved.
Fresh Herb Sprigs
2 tbsp. vegetable oil

6 tbsp. butter, melted (3/4 stick)
4 cups canned low-salt chicken broth

GRAVY
1/2 cup all purpose flour
1/2 cup dry Sherry
3 tbsp. butter
12 oz fresh Shitake mushrooms, stemmed, sliced
1 tbsp. plus 1 tsp. chopped fresh rosemary or 2 tsp. dried
4 cups (about) canned low-salt chicken broth
1/3 cup whipping cream
2 tsp. chopped fresh thyme or 1 tsp. dried
2 tsp. chopped fresh tarragon, or 2 tsp. dried

FOR TURKEY:
Mix first 5 ingredients in small bowl. Pat turkey dry with paper towels and
place on rack set in large roasting pan. If not stuffing turkey, place herb
sprigs in main cavity. If stuffing turkey, spoon stuffing into main cavity.
Tie legs together loosely to hold shape of turkey. Place turkey neck and
giblets in roasting pan. (Can be prepared one day ahead if turkey is not
stuffed. Cover and refrigerate. Let stand at room temperature one hour
before roasting.)

Position rack in lowest third of oven and preheat to 425 degrees F. Drizzle
melted butter all over turkey. Pour 2 cups broth into pan. Roast turkey 45
minutes. Remove turkey from oven and cover breast with foil. Reduce oven
temperature to 350 degrees F. Return turkey to oven; roast unstuffed turkey
1 hour (roast stuffed turkey 1
hour 30 minutes).
Remove foil from turkey; pour remaining 2 cups broth into pan. Continue
roasting turkey until meat thermometer inserted in thickest part of thigh
registers 180 degrees F., or until juices run clear when thickest part of
thigh is pierced by skewer, basting occasionally with pan juices, about 1
hour 40 minutes longer. Transfer turkey to platter; tent with foil. Let
stand 30 minutes. Reserve liquid in pan for gravy.

MEANWHILE, PREPARE GRAVY:
Mix flour and Sherry in small bowl until smooth paste forms. Melt butter in
heavy large saucepan over medium-high heat. Add mushrooms and rosemary and
sauté' until mushrooms begin to soften, about 3 minutes. (Can be made 3
hours ahead. Cover flour paste tightly. Let paste and mushrooms stand at
room temperature) Discard turkey neck and giblets from pan juices in
roasting pan. Transfer pan juices to large glass measuring cup. Spoon off
fat. Add enough chicken broth to measure 5 cups; add to saucepan with
mushrooms. Add flour paste and whisk until smooth. Bring mixture to boil,
stirring frequently. Boil until thickened to light gravy, about 10 minutes.
Mix in cream, thyme and tarragon. Season with
salt and pepper. Serve with turkey.
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Kim, ONT (10:10:20 am) : CHICKEN POT PIE

The ingredient portions will vary depending on the amount of people being
fed but this recipe fills an 8x8x4 casserole dish. Also, if you didn't cook
your meat in a roast pan in order to have gravy or if you ran out of gravy,
it's just fine to use powdered gravy (it actually makes the pie a little
thicker with less fat and tastes a little richer!!).

5 medium potatoes
Veggies (your choice and as much as you want)
4 cups meat
1 cup gravy
1/2 cup milk
spices (your choice and as much as you want)
pepper (to taste)

Topping:

biscuit mix

Cut any and all veggies fairly uniform in size so they cook simultaneously
(potatoes can be cut larger). Throw into casserole dish and mix with gravy
and milk. During the cooking process, if you feel the pie is getting too
thick, you can always add more milk, gravy or water. Add meat, spices and
pepper (try not to add salt during cooking because if your veggies are
leftovers too, they may have salt on them from when you previously cooked
and served them). Cook pie at 350 degrees for 20 minutes or until heated
through.

During cooking time, prepare biscuit mix as directed on the box. Depending
on the size of your dish, you may want to vary the amount you make. After 20
minutes cooking time, pull pie out of oven and either scoop biscuit mix
on top of pie by tablespoonfuls or have mix cut into biscuits and place on top
of pie. Throw pie back in oven and cook at temperature and time suggested
in biscuit recipe. When finished, let stand 5 minutes, scoop, serve and
enjoy!!!
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Betsy-TKL (11:56:12 am) :
Date: Wed, 14 Sep 1994 13:40:53 CST
From: Beverly Wills bwills@CCSMTP.REDSTONE.ARMY.MIL

For the holidays not too far away, the following recipes are
fairly typical of how turkey and dressing is prepared in southern
states.

Roasted Turkey with Southern Cornbread Dressing and Giblet Gravy

The day before prepare cornbread for the dressing.

2 cups cornmeal
1/4 cup flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, beaten
2 cups buttermilk
2 tablespoons vegetable oil

Place a well-greased 10-inch cast iron skillet in a 450 degree
oven for 4 minutes or until hot. Meanwhile, combine all of the
above ingredients. Remove skillet from oven; spoon batter into
skillet. Bake at 450 degrees for 35 minutes or until cornbread
is lightly browned. Transfer to a plate and cool. Cover and save for
next day.

Prepare the turkey as follows:

12-14 pound turkey
3 tablespoons vegetable oil
Salt and pepper to taste
1 teaspoon thyme, crushed
1 teaspoon rosemary, crushed
1 clove garlic, peeled
1 bay leaf
2 onions, peeled & cut in half
1 carrot, cut in pieces

Preheat oven to 325 degrees. Remove giblets and neck from
turkey; reserve for gravy. Rinse turkey thoroughly with cold
water; pat dry. Rub turkey inside and out with oil. Sprinkle
with salt and pepper. Rub with thyme and rosemary. Put garlic
clove, onion, carrot, and bay leaf inside of turkey cavity and
place turkey, breast side up, in a roasting pan. Tuck legs under
flap of skin around tail. Insert meat thermometer in meaty part
of thigh, making sure it does not touch bone. Bake at 325
degrees until meat thermometer reaches 185 degrees. If turkey
starts to brown too much, cover loosely with aluminum foil.

While turkey is roasting begin giblet gravy.

Giblets and neck from turkey
1 small onion, chopped
2 stalks celery, chopped
1/2 teaspoon salt
Water to cover
1/2 cup pan drippings (skimmed of fat) from turkey after roasting
(save remainder for dressing)
3 tablespoons all-purpose flour
1/4 cup water
1 hard-cooked egg, chopped
1/4 teaspoon pepper

Combine giblets (except liver), neck, onion, celery, and salt in
a saucepan. (Cover and refrigerate liver for later.) Cover with
water. Bring to a boil; cover, reduce heat, and simmer 45
minutes or until giblets are fork tender. Add liver, and simmer
an additional 10 minutes. Drain, reserving broth. Remove meat
from neck; coarsely chop neck meat and giblets. Set aside.

When turkey is two-thirds done, cut the band of skin holding the
legs to ensure the thighs are cooked internally. Turkey is done
when drumsticks are easy to move up and down. (Approximate
length of cooking is 3 hours.)

Approximately 10 minutes prior to removing turkey from oven begin
preparing the cornbread dressing.

Cornbread made earlier
3 stalks celery, chopped
1 medium onion, chopped
1/3 cup butter or margarine, melted
10 slices day old bread, crumbled
2 to 2 1/2 cups turkey or chicken broth
1/2 cup milk
3 eggs, beaten
1/4 teaspoon salt
1 teaspoon poultry seasoning
1/2 teaspoon rubbed sage
1/4 teaspoon pepper

Crumble the cornbread made earlier into a large bowl. Saute
celery and onion in butter until tender. Remove the cooked
turkey (if done) from the roaster and place on a platter.

Pour giblet broth into roaster pan and stir until sediment is
loosened from bottom of roaster. Measure broth. There should be
approximately 4 cups of broth. Add canned broth to make 4 cups
if necessary.

Pour 2 to 2 1/2 cups of broth into cornbread mixture. Add
sauteed vegetables and remaining ingredients to crumbled
cornbread, stirring well. Spoon dressing into a lightly greased
13 x 9 x 2 inch pan. Bake at 350 degrees for 25-30 minutes until very
lightly browned.

Continuing with giblet gravy, combine flour and 1/4 cup water in
a medium saucepan; stir until smooth. Add remaining broth
mixture; cook over medium heat, stirring constantly, until
thickened and bubbly. Stir in reserved neck meat, giblets, egg,
and pepper. Serve hot with roasted turkey and dressing.

Beverly Wills
Huntsville, AL
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Bill,DC (7:03:45 pm) : * Exported from MasterCook *

Hunan Style Lamb

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Oriental

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds lamb leg
1/4 pound carrot -- julienned
1/4 each Napa cabbage -- julienned
1 1/2 stalks scallion -- 1 inch sticks
1 1/2 teaspoons garlic -- minced
3/4 cup vegetable oil

Marinade
3 tablespoons sherry
3 tablespoons soy sauce
3/4 teaspoon chili pepper
3 tablespoons peanut oil
2 1/4 tablespoons cornstarch

Seasonings
1 1/2 tablespoons hoisin sauce
1 1/2 tablespoons oyster sauce
3 tablespoons water
2 1/4 teaspoons sugar
1 1/2 tablespoons sesame oil
1 1/2 teaspoons hot sauce

Trim the Lamb of all fat. Slice the lamb across the grain about 1/8 inch
thick.

Make the marinade, first heat the 2 peanut oil until hot. Transfer the oil
to a bowl and add the rest of the marinade ingredients. Mix with sliced lamb
and marinate at least 15 minutes.

Cut the scallions into 1 inch sticks. Mix the seasonings in a bowl and set
aside.

To cook, heat the vegetable oil in the tilt skillet until very hot. Add the
garlic and saute quickly, add the lamb and cook over high heat quickly.
Remove.
Leave enough oil in the skillet to saute, add all the vegetables at once.
Add a little water if necessary. Sprinkle with salt, Add the seasonings and
put back in the cooked lamb. Give all ingredients a good stir. Remove to
hotel pans and serve.

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Betsy-TKL (9:37:51 pm) :
From: japlady@nwu.edu (Rebecca Radnor)
Newsgroups: rec.food.recipes

MEDITERRANEAN ROAST CHICKEN
Serves 4 to 6

1/2 cup olive oil
Juice and grated zest of 2 lemons
4 cloves garlic, lightly bruised and peeled
8 fresh rosemary sprigs
Salt and coarsely ground black pepper, to taste
2 chickens (about 2 1/2 pounds each), rinsed well and patted dry
1 1/2 pounds small red new potatoes, scrubbed and halved
1 cup imported green olives

1. Combine the olive oil, lemon juice and zest, garlic, salt and pepper in
a large bowl. Coat the chickens well with the marinade and refrigerate
covered overnight.

2. Preheat the oven to 400 degrees.

3. Place the chickens in a large roasting pan. Put the rosemary sprigs and
the garlic from the marinade in the cavities of the chickens. Surround the
chickens with the potato halves and olives and drizzle the marinade over
all.

4. Roast the chickens, basting occasionally, until the juices run clear
when the thickest part of the thigh is pricked with a knife, about 1 hour.
Let rest a few minutes before carving.
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