The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [179]
8. Stir in the reserved deglazed liquid and separated pan juices. Add the giblets and neck meat. Season with salt and pepper. Simmer, stirring occasionally, until the gravy has thickened to the consistency of heavy cream, about 20 minutes. Pour through a fine sieve into a saucepan; discard the solids. Keep the gravy warm over low heat. Season with salt and pepper.
chestnut stuffing
SERVES 10 TO 12
You will need to dry the bread cubes overnight; transfer them to resealable plastic bags until you’re ready to make the stuffing, up to 1 day more.
2 loaves good-quality white bread, cut into ¾-inch cubes (about 20 cups)
1½ pounds (4 cups) fresh chestnuts, scored with an X
¾ cup (1½ sticks) unsalted butter
4 small onions, peeled and cut into ¼-inch dice (about 3 cups)
1 bunch celery, cut into ¼-inch dice (about 4 cups)
3 tablespoons finely chopped fresh sage
5 cups homemade or low-sodium store-bought chicken stock
1 tablespoon coarse salt
3 cups coarsely chopped fresh flat-leaf parsley
Freshly ground pepper
1. Spread the bread cubes in single layers on baking sheets. Set aside to dry out at room temperature, uncovered, overnight.
2. Bring a medium saucepan of water to a boil. Add the chestnuts; cook until soft, about 20 minutes. Drain; let cool slightly. Peel and quarter the chestnuts; set aside. Peeled chestnuts can be refrigerated in an airtight container 2 to 3 days.
3. Melt the butter in a large skillet over medium heat. Add the onions and celery; cook, stirring, until the onions are translucent, about 10 minutes. Add the sage; cook 3 minutes. Stir in ½ cup stock; cook until reduced by half, about 5 minutes.
4. Transfer the onion mixture to a large bowl. Add the remaining 4½ cups stock, the chestnuts, bread, salt, and parsley; season with pepper. Toss to combine. If not stuffing turkey, transfer to a buttered 17 × 12-inch baking dish. Cover; bake at 350°F for 25 minutes. Uncover; bake until hot and golden brown, 30 minutes more.
thanksgiving leftovers shepherd’s pie
SERVES 4 TO 6
To bake individual pies, use 6 10-ounce ramekins, and reduce cooking time to 20 to 30 minutes.
3 cups cooked stuffing
1 cup cranberry sauce, plus more for topping (optional)
1 pound sliced cooked turkey
10 ounces glazed carrots (or another leftover vegetable)
4 to 6 tablespoons gravy
3 to 4 cups mashed potatoes
1. Preheat the oven to 350°F. In a 9- to 10-inch pie plate, mound the stuffing on the bottom; layer with the cranberry sauce, turkey, and carrots. Drizzle with the gravy; spread the potatoes over the surface to the sides of the dish. Top with more cranberry sauce, if desired.
2. Place the pie on a baking sheet, and bake until heated through and the potatoes are golden, 35 to 40 minutes. Let cool slightly.
turkey meatloaf
SERVES 6
4 slices white bread, crusts trimmed, torn into pieces
8 small sage leaves
1½ pounds ground lean turkey
1 large yellow onion, cut into eighths
1 stalk celery, cut into 2-inch pieces
½ teaspoon dried thyme
1 large whole egg, lightly beaten
2 tablespoons tomato paste
4 teaspoons Dijon mustard
1¼ teaspoons Worcestershire sauce
¾ teaspoon coarse salt
Freshly ground black pepper
1 large egg white
Cheater’s Gravy, (recipe follows)
Garlic Mashed Potatoes, (recipe follows)
1. Preheat the oven to 400°F, with the rack in the center. Place the bread and sage leaves in the bowl of a food processor; pulse to form fine crumbs. Transfer to a medium bowl, and add the ground turkey.
2. Place the onion and celery in the bowl of the food processor; pulse until finely chopped. Add to the turkey mixture, using your hands to combine. Add the thyme, whole egg, 1 tablespoon tomato paste, mustard, 1 teaspoon Worcestershire, and salt; season with pepper. Combine well.