Honey Rolls
Ingredients:
2 teaspoons active dry yeast
1 cup barely warm water
1/4 cup honey + 1 tablespoon, divided
1 teaspoons salt
1 egg
3 cups all-purpose flour, plus extra if necessary
1 tablespoon butter, melted
Directions:
In a large mixing bowl, sprinkle the yeast over the warm water and let sit for 5 minutes. Add the honey, salt and egg. Stir until blended. Add 3 cups of flour and mix until the dough comes together. If using a standing mixer, knead the dough with the dough attachment for 5-7 minutes, or until elastic. If not, knead the dough on a lightly floured surface until soft and elastic (about 8 minutes), adding more flour to keep the dough from sticking if necessary. Do not add too much flour! The dough will become more workable the longer you knead.
Transfer the kneaded dough to a lightly oiled bowl. Cover with plastic wrap and a clean kitchen towel. Let the dough rise in a warm area until it doubles in size, about 2 hours.
Punch dough down, divide into 12 equal portions, and shape each portion into a round ball. Place in a pan (or on baking sheets) coated lightly with cooking spray. Cover with a kitchen towel and let it rise for another 20 minutes.
Preheat oven to 400 degrees F.
In a small bowl, combine the melted butter and 1 tablespoon honey. Brush over the rolls. Bake for 10-13 minutes or until lightly browned. Serve warm or at room temperature.
Wednesday, December 19, 2012
Classic Turkey with Giblet Mushroom Gravy From Texas Recipes
Classic Turkey with Giblet-Mushroom Gravy
Ingredients:
1 (18-pound) fresh or frozen (thawed) turkey
6 fresh thyme sprigs
4 medium (6-8 ounces each) onions, cut into quarters
2 large carrots, cut into 2-inch chunks
2 large stalks celery, cut into 2-inch chunks
1/4 cup(s) (loosely packed) fresh sage leaves, finely chopped
2 tablespoon(s) fresh thyme leaves, chopped
Salt and pepper
1 cup(s) water, plus additional if necessary
Easy Turkey Stock (see recipe below), plus turkey giblets and neck
3 tablespoon(s) margarine or butter
2 package(s) (10 ounces each) sliced mushrooms
1/3 cup(s) all-purpose flour
3/4 cup(s) dry sherry
Pears, Orange halves, Sage leaves and Thyme sprigs, for garnish (optional)
Directions:
Preheat oven to 325 degrees F.
Rinse turkey inside and out with cold running water and drain well; pat dry with paper towels.
Place turkey, breast side up, on rack in large roasting pan (17" by 13 1/2"). Fold wing tips under back of turkey so they stay in place.
Scatter thyme sprigs and half of onions, and all of carrots and celery, in pan around turkey.
In small bowl, combine sage, chopped thyme, 2 teaspoons salt, and 1 teaspoon freshly ground black pepper. Rub half of herb mixture inside body and neck cavities, and rub remaining herb mixture all over outside of turkey.
Place 6 onion quarters in body cavity and 2 onion quarters in neck cavity. Fold neck skin under back of turkey and secure drumsticks together with band of skin, stuffing clamp, or kitchen string. Pour 1 cup water over vegetables in pan.
Cover turkey with a loose tent of foil; roast 2 1/2 hours.
Remove foil, add 1 cup water if pan is dry, and roast about 1 1/2 hours longer. Baste with pan drippings every 30 minutes, adding another cup of water if pan is dry. Turkey is done when temperature on meat thermometer, inserted into thickest part of thigh next to body (not touching bone), reaches 175 to 180 degrees F and breast temperature reaches 165°F. (Internal temperature of turkey will rise 5 to 10 degrees F upon standing.)
When turkey is done, carefully lift from roasting pan and tilt slightly to allow juices to run into pan.
Place turkey on large platter; cover loosely with foil to keep warm.
To make the Giblet-Mushroom Gravy:
Remove rack from roasting pan. Strain pan drippings through fine mesh sieve into 8-cup liquid measuring cup or large bowl; discard vegetables.
Let drippings stand 1 minute to allow fat to separate from meat juices. Spoon 3 tablespoons turkey fat into roasting pan; discard remaining fat.
Add enough Easy Turkey Stock to drippings in measuring cup to equal 5 cups total.
Place roasting pan over 2 burners on top of range and add margarine. Melt margarine on medium.
Add mushrooms and cook 8 to 10 minutes or until softened, using wooden spoon to scrape up browned bits from pan.
Sprinkle flour over mushrooms and cook 2 minutes, stirring constantly. Add sherry and simmer 1 to 2 minutes or until almost all liquid has evaporated, stirring constantly.
Add reserved pan drippings and stock, and heat to boiling on medium-high. Reduce heat to medium-low and simmer 9 minutes or until mixture has thickened, stirring constantly.
Meanwhile, cut reserved turkey neck into quarters and pull meat from bones; discard bones.
Finely chop meat and gizzard and add to thickened mushroom mixture.
Cook 1 minute longer or until heated through. Season with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper.
Pour gravy into gravy boat and serve with turkey.
Garnish turkey platter with pears, oranges, and herbs, if using.
Easy Turkey Stock
Ingredients:
8 cup(s) water
4 large carrots, cut into 2-inch chunks
4 large stalks celery, cut into 2-inch chunks
2 medium (6-8 ounces each) onion, cut into quarters
2 bay leaves
Giblets and neck from 1 (18-pound) fresh or frozen (thawed) turkey, excluding liver
Salt
Directions:
In 8-quart stockpot or saucepot, place water, carrots, celery, onions, and bay leaves. Cover and heat to boiling on high.
Add giblets, neck, and 1/2 teaspoon salt. Reduce heat to medium; simmer, uncovered, 1 hour.
Strain stock through fine-mesh sieve into large bowl.
Discard vegetables, reserving and refrigerating neck and giblets if making Giblet-Mushroom Gravy.
Cover and refrigerate stock until ready to use, up to 3 days.
Ingredients:
1 (18-pound) fresh or frozen (thawed) turkey
6 fresh thyme sprigs
4 medium (6-8 ounces each) onions, cut into quarters
2 large carrots, cut into 2-inch chunks
2 large stalks celery, cut into 2-inch chunks
1/4 cup(s) (loosely packed) fresh sage leaves, finely chopped
2 tablespoon(s) fresh thyme leaves, chopped
Salt and pepper
1 cup(s) water, plus additional if necessary
Easy Turkey Stock (see recipe below), plus turkey giblets and neck
3 tablespoon(s) margarine or butter
2 package(s) (10 ounces each) sliced mushrooms
1/3 cup(s) all-purpose flour
3/4 cup(s) dry sherry
Pears, Orange halves, Sage leaves and Thyme sprigs, for garnish (optional)
Directions:
Preheat oven to 325 degrees F.
Rinse turkey inside and out with cold running water and drain well; pat dry with paper towels.
Place turkey, breast side up, on rack in large roasting pan (17" by 13 1/2"). Fold wing tips under back of turkey so they stay in place.
Scatter thyme sprigs and half of onions, and all of carrots and celery, in pan around turkey.
In small bowl, combine sage, chopped thyme, 2 teaspoons salt, and 1 teaspoon freshly ground black pepper. Rub half of herb mixture inside body and neck cavities, and rub remaining herb mixture all over outside of turkey.
Place 6 onion quarters in body cavity and 2 onion quarters in neck cavity. Fold neck skin under back of turkey and secure drumsticks together with band of skin, stuffing clamp, or kitchen string. Pour 1 cup water over vegetables in pan.
Cover turkey with a loose tent of foil; roast 2 1/2 hours.
Remove foil, add 1 cup water if pan is dry, and roast about 1 1/2 hours longer. Baste with pan drippings every 30 minutes, adding another cup of water if pan is dry. Turkey is done when temperature on meat thermometer, inserted into thickest part of thigh next to body (not touching bone), reaches 175 to 180 degrees F and breast temperature reaches 165°F. (Internal temperature of turkey will rise 5 to 10 degrees F upon standing.)
When turkey is done, carefully lift from roasting pan and tilt slightly to allow juices to run into pan.
Place turkey on large platter; cover loosely with foil to keep warm.
To make the Giblet-Mushroom Gravy:
Remove rack from roasting pan. Strain pan drippings through fine mesh sieve into 8-cup liquid measuring cup or large bowl; discard vegetables.
Let drippings stand 1 minute to allow fat to separate from meat juices. Spoon 3 tablespoons turkey fat into roasting pan; discard remaining fat.
Add enough Easy Turkey Stock to drippings in measuring cup to equal 5 cups total.
Place roasting pan over 2 burners on top of range and add margarine. Melt margarine on medium.
Add mushrooms and cook 8 to 10 minutes or until softened, using wooden spoon to scrape up browned bits from pan.
Sprinkle flour over mushrooms and cook 2 minutes, stirring constantly. Add sherry and simmer 1 to 2 minutes or until almost all liquid has evaporated, stirring constantly.
Add reserved pan drippings and stock, and heat to boiling on medium-high. Reduce heat to medium-low and simmer 9 minutes or until mixture has thickened, stirring constantly.
Meanwhile, cut reserved turkey neck into quarters and pull meat from bones; discard bones.
Finely chop meat and gizzard and add to thickened mushroom mixture.
Cook 1 minute longer or until heated through. Season with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper.
Pour gravy into gravy boat and serve with turkey.
Garnish turkey platter with pears, oranges, and herbs, if using.
Easy Turkey Stock
Ingredients:
8 cup(s) water
4 large carrots, cut into 2-inch chunks
4 large stalks celery, cut into 2-inch chunks
2 medium (6-8 ounces each) onion, cut into quarters
2 bay leaves
Giblets and neck from 1 (18-pound) fresh or frozen (thawed) turkey, excluding liver
Salt
Directions:
In 8-quart stockpot or saucepot, place water, carrots, celery, onions, and bay leaves. Cover and heat to boiling on high.
Add giblets, neck, and 1/2 teaspoon salt. Reduce heat to medium; simmer, uncovered, 1 hour.
Strain stock through fine-mesh sieve into large bowl.
Discard vegetables, reserving and refrigerating neck and giblets if making Giblet-Mushroom Gravy.
Cover and refrigerate stock until ready to use, up to 3 days.
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