Rania's Recipes: Thanksgiving Turkey & Stuffing
It may seem hard to believe, but Thanksgiving is just around the corner. If you're looking for some new dishes to try this year, be sure to check out these two from Rania Harris!
Cornbread and Ham Stuffing
- 4 tablespoons butter
- 2 cups chopped Vidalia onions
- 1 cup chopped celery
- 2 cups frozen corn kernels – defrosted
- 2 tablespoons minced garlic
- 1 cup diced red pepper
- ½ pound diced honey maple ham
- 2 eggs
- 3 cups homemade chicken stock
- ½ cup heavy cream
- 4 tablespoons freshly chopped flat-leaf parsley
- 2 tart apples, cored and chopped
- Salt and freshly ground black pepper
- 8 cups cubed and toasted cornbread (see recipe below)
- Unsalted butter for dotting the top of the casserole
Directions:
Preheat oven to 375 degrees.
In a large sauté skillet, melt the butter and add the onions and celery. Cook until translucent and then add in the corn kernels. Add ham and cook over low heat for 2 more minutes. Set aside to slightly cool. Whisk together eggs, stock, cream and parsley and apples and season with salt and pepper, to taste.
In a large bowl, combine the cooked vegetable mixture with the cornbread and mix gently. Put the stuffing mixture in a 4-quart buttered casserole and dot with butter. Bake covered for 30 minutes. Uncover and bake for additional 20 minutes or until crusty. Serve immediately.
Cornbread:
- 3 cups yellow cornmeal
- 1 cup all purpose flour
- ¼ cup sugar
- 4 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3 cups buttermilk
- 4 eggs - beaten
- 6 tablespoons unsalted butter – melted
Directions:
Preheat oven to 425 degrees. Butter a 9" x 13" baking pan.
Mix first 6 ingredients in a bowl.
Mix buttermilk, eggs and butter together. Add to dry ingredients and stir until just mixed. Pour into prepared pan: bake cornbread until firm to touch - about 30 - 40 minutes.
Remove from oven and allow to cool. Cube enough cornbread to prepare the recipe and reserve the rest of the cornbread to serve with your dinner.
Thanksgiving Turkey
For brining a Turkey 15 to 20 Pounds
- 2 Gallons Cold Water
- 2 cups of kosher salt
- 2 Tablespoons of dried Rosemary or 2 to 3 fresh sprigs
- 2 Tablespoons dried Thyme]
- 2 Tablespoons of dried sage
- 1 tablespoon celery seed
- 1 Tablespoon Black Peppercorns
- Special equipment: Large (over 6 gallon) Stock pot or other receptacle (5 Gallon plastic bucket with lid)
The night before roasting, rinse the turkey inside and out with cold water. (Reserve the Turkey neck and giblets for stock and gravy; keep refrigerated). In a large stock pot or 5 gallon bucket, mix 2 Gallons cold water with the salt, rosemary, thyme, sage, celery seed and peppercorns.
Stir well until all the salt is dissolved. Put the turkey in the pot. Cover and place in a cold spot (lower than 40 degrees) or refrigerate and let stand over night or 8 hours (I use my unheated garage for this as long the temperature remains below 40 degrees).
Remove the Turkey from the brine, rinse well and follow your cooking instructions as normal.
For the aromatics:
- 1 red apple, sliced
- ½ onion, sliced
- 1 cinnamon stick
- 1 cup water
- 4 sprigs rosemary
- 6 leaves sage
- Canola oil
Directions
Preheat the oven to 500 degrees. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
Place the bird on roasting rack inside a large roasting 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 turkey in uncovered pan at 350 degrees for time indicated on the roasting chart. When turkey is golden brown, place a tent of foil over the turkey loosely to avoid over-browning
We highly recommend the use of both oven thermometers and meat thermometers. Insert the meat thermometer into the breast not touching the bone - a reading of 174 - 176 degrees means the turkey is done.
Due to possible variance in oven thermometers we strongly recommend that all ovens be checked at least once every 3 months. The average household may find an oven thermostat variance as high as 100 degrees.
Carving: after removing turkey from the oven, allow it to set for at least 30-40 minutes before carving. Not only will the meat slice much easier, but this time will permit the juices to be absorbed evenly, resulting in a tender, more tasty turkey.
Turkey tender: these timers are programmed to activate when the turkey reaches the proper internal temperature, 174 - 176 degrees. If it has not activated with 1/2 hour from scheduled roasting time, remove the turkey from the oven and check for doneness.
Roasting Chart:
Weight: Roasting Time:
- 8 - 12 pounds 2 – 2 ½ hours
- 12 - 16 pounds 2 ½ - 3 ¼ hours
- 16 - 20 pounds 3 ¼ - 3 ¼ hours
- 20 - 24 pounds 3 ¾ - 4 ½ hours
