Poultry Seasoning

1 Tablespoon each:
Dried Rosemary
Dried Sage
Dried Thyme
Dried Majoram
Celery Seed

1 teaspoon whole peppercorns or 3/4 teaspoon ground pepper

Grind ingredients together in a mini-chopper, spice grinder or mortar and pestle. Makes about 1/3 cup.

Cornbread Dressing with Roasted Fall Vegetables

This recipe is from Bon Appétit from November 2007

1 10 ounce bag pearl onions (if you can get multi-colored ones it is really beautiful)
2.5 cups carrots, peeled and cut into 1/2 inch diagonal slices (about 3/4lb)
2.5 cups peeled and sliced parsnips (about 3/4lb)
2 cups 1/2 cubes peeled rutabagas (about 3/4lb)
2/3 cup olive oil divided
1 pound crimini (baby bella mushrooms) stemmed, caps halved (I don't like mushrooms so we didn't use any.)
6 large garlic cloves, peeled
2 teaspoons dried thyme
2 teaspoons dried crushed rosemary
1.5 teaspoons dried rubbed sage
6 cups 1/2 inch cubes Cornbread
3 large eggs, beated to blend (I forgot to beat them, just cracked them over the mixture and stirred... it was fine.)
3 tablespoons unsalted butter
1.5 cups chicken stock

Position one rack in the top third and one rack in the bottom third of the oven; Preheat to 425ºF. Cook onions is a small saucepan of boiling water for 2 minutes. (This will take the tearing burn out of them.) Drain.
Cool slightly, trim and peel. Place onions, carrots, parsnips and rutabagas in a single layer on a large rimmed baking sheet. Drizzle 1/3 cup oil over and sprinkle generously with salt and pepper; toss to coat. 

Place mushrooms and garlic on another rimmed baking sheet; drizzle with remaining 1/3 cup oil, sprinkle with salt and pepper, toss to coat. Roast mushrooms and garlic on top rack until tender, stirring once for about 30 minutes. (Since I was not using mushrooms I didn't use as much oil and only roasted them for about 15 minutes). Roast root vegetables on the lower rack until tender and brown around the edges, stirring every 15 minutes for about 1 hour. (I gave them an extra 15 minutes). Add mushrooms, if using to root vegetables in a large bowl. In a small bowl, mash garlic with a fork until it's pureed. Add pureed garlic and herbs to vegetables and toss to coat. (I accidently mixed the herbs with the pureed garlic, which made it hard to toss with the vegetables, but I think it turned out OK.) Season to taste with salt and pepper. 

**You can do up to this point and make the cornbread a day ahead, which is a good idea because it is time consuming. Just let it cool, cover and stick in the fridge. Bring mixture to room temperature before continuing.

Place cornbread cubes on large rimmed baking sheet. Let bread cubes stand at room temperature to dry slightly for about an hour. 

Preheat oven to 375ºF. Butter 13x9x2 inch oval baking dish. Add cornbread cubes to vegetables; toss to distribute evenly. Add eggs, toss to coat. Drizzle with melted butter, toss to coat. Add chicken stock and stir to combine. (Mixture will be very moist) Transfer to prepared dish.

Bake uncovered until lightly browned and crisp around the edges, about 45 minutes. (We put this in the oven as soon as we took the turkey out. The timing worked out perfectly.)

 

 

Lemon-Herb Turkey with Lemon Garlic Gravy

This is from Bon Appétit November 2007.

Lemon Herb Butter
1 large lemon
1 small head of garlic
3/4 cup (11/2 sticks) unsalted butter, room temperature
1/4 cup chopped fresh Italian Parsley
3 Tablespoons chopped fresh fennel fronds
1 small shallot, chopped
1 Tablespoons chopped fresh sage
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 large pinch of powdered saffron or saffron threads

Make 4 long 1/2-inch deep cut in lemon. Place in a microwave safe bowl. Cover and microwave on high for 2 minutes. (This is a quick cheat for making Moroccan-Style "preserved" lemons, which usually takes from one week to one month to cure.)

Place garlic head in medium microwave safe bowl; add enough water to cover garlic. Cover bowl and microwave on high until soft, about 3 minutes. Transfer garlic to work surface: cool and peel.

Pour any lemon juice from bowl into small cup. Cut lemon in half and squeeze juice into same cup; reserve juice for gravy. Scrape all fruit and pith from inside peel halves; discard insides. Chop peel. Blend peel and garlic in mini-processor until finely chopped. Add butter and all remaining ingredients: process to blend.
**This can be made 2 days ahead. (We did it on Thanksgiving morning because we didn't read this ahead of time... I'm just glad it didn't require being made a day ahead - that happens to me sometimes)
Transfer to bowl. Cover lemon juice and lemon butter separately: chill. Bring butter to room temperature before using.

Turkey
1 18 pound turkey, rinsed, patted dry inside and out: neck, heart and gizzard reserved for Shortcut Turkey Stock
3 lemons, cut into 1/8-inch thick slices
10 fresh Italian parsley sprigs
6 fresh sage sprigs
6 fresh fennel fronds
2 tablespoons olive oil
2 cups Shortcut Turkey Stock or water

Set rack at lowest position in oven and preheat to 325ºF. Transfer 2 tablespoons lemon herb butter to small bowl; reserve for gravy. Sprinkle main turkey cavity with salt and pepper and spread with 2 tablespoons lemon butter. Starting at neck end of turkey, carefully slide hand between skin and meat of breast, thighs and upper drumstick to loosen skin.

Spread lemon butter over thigh and drumstick on both sides. Arrange a few lemon slices under skin. Spread remaining butter over breast meat; place lemon slices atop butter under skin.

Fill main cavity with any remaining lemon slices, parsley and sage sprigs, and fennel fronds. Tie legs together loosely to hold shape. Tuck wing tips under. (We could not get the wings to stay "tucked" so we pinned them with poultry pins.

Place turkey on a rack set in a large roasting pan. Rub outside of turkey all over with oil; sprinkle with salt and pepper. (My husband was doing this. He had a lot of left over butter, so he rubbed the outside of the turkey with butter instead of oil... I did pour a little oil over it before I put it in the oven.)

Pour stock into pan. Roast turkey until thermometer inserted into thickest part of the thigh reads 165º to 170ºF, about 3.5 hours. Tilt turkey so juices from main cavity run into pan. Transfer turkey to platter. Tent very loosely with foil; let rest at least 30 minutes. (internal temperature will raise 5-10º) Reserve pan.

Gravy
2 cups (or more ) Shortcut Turkey Stock
3 garlic cloves, chopped
1 small shallot, chopped
1/4 cup all purpose flour
1 teaspoon finely grated lemon peel
1/2 teaspoon sugar
1/4 cup chopped fresh Italian parsley
1 tablespoon chopped fennel fronds
2 teaspoons chopped fresh sage
1/2 cup creme fraiche (optional) We did not use this because I would have had to make it.

Scrape juices and browned bits from the reserved roasting pan into a large glass measuring cup. Spoon off fat, reserving 2 tablespoons. Add enough stock to juices to measure 12/3 cups.

Heat reserved 2 tablespoons fat in heavy large saucepan over medium high heat. Add garlic and shallot; sauté 2 minutes, Add flour; whisk until golden, about 4 minutes. Add degreased pan juices and 2 cups stock. Bring to boil, whisking until smooth. Reduce heat and simmer until gravy is reduced to desired consistency about 4 minutes. Whisk in 2 tablespoons reserved lemon juice, lemon peel, and sugar, then herbs. Whisk in creme fraiche, if desired. Season to taste with salt and pepper.