Are you a birdbrain?/ Learn how to handle our fine feathered friend

0 Comments | Gazette, The (Colorado Springs), Nov 20, 2002 | by Cathy Thomas

CRANBERRY PECAN STUFFING

Yield: About 10 to 12 servings

3/4 cup dried cranberries

1/2 cup dry sherry

1/2 cup plus 3 tablespoons butter

1 large onion, chopped

2 stalks celery, chopped

1 tablespoon dried fines herbes or herbes de Provence

1 (14-ounce) package cubed herb-seasoned stuffing

2 cups water

1 cup pecan pieces, toasted

For heating in pan: Chicken broth

Cook's note: Fines herbes and herbes de Provence are mixtures of dried herbs. They're sold at specialty import stores, culinary shops and some supermarkets. If desired, substitute a combination of dried "Italian" herbs (oregano, thyme, basil and marjoram).

To toast pecans, place in single layer on baking sheet in 350- degree oven 4 to 5 minutes; watch carefully to avoid burning.

Procedure:

1. Combine cranberries and sherry in medium bowl. Let stand until cranberries are plump, about 30 minutes (or place in microwave-safe bowl; cover with plastic wrap and microwave 2 to 3 minutes). Let cool.

2. Melt 3 tablespoons butter in heavy large skillet over medium heat. Add onion, celery and fines herbs. Saute until tender, about 7 minutes. Set aside.

3. Place stuffing cubes in bowl. Melt 1/2 cup butter in 2 cups water in saucepan over medium heat. Pour over stuffing cubes. Add cranberry mixture, vegetable mixture and pecans. Toss to combine. (Can be made one day ahead. Cover; chill.)

4. Stuff turkey loosely just before roasting or place in a buttered baking dish and heat in 350-degree oven until piping hot. (If heating in baking pan rather than stuffed inside the turkey, and you like a moister stuffing, add about 1/4 cup chicken broth to mixture before heating).

Nutritional information per one-cup serving: Calories 336 (50 percent from fat); fat 18.5 g (sat 7.7 g, mono 7.5 g, poly 2.2 g); protein 5 g; carbohydrates 37 g; fiber 1.92 g; cholesterol 30 mg; sodium 649 mg; calcium 59 mg.

Source: Adapted from Bon Apptit magazine, November 1992

PERFECT ROAST TURKEY AND GRAVY

Yield: 18 servings of turkey and 7 cups of gravy

1 (18-pound) turkey

12 cups of your favorite stuffing

2 1/2 quarts homemade turkey stock

8 tablespoons (1 stick) unsalted butter, room temperature

Salt

Freshly ground black pepper

3/4 cup all-purpose flour

Optional: 1/3 cup bourbon, port or dry sherry

Cook's note: To make stock, chop 3 pounds turkey wings into 2- inch pieces. In a large pot, heat 2 tablespoons vegetable oil. Add giblets reserved from turkey.

Cook, stirring, over medium-high heat until browned, 5 to 7 minutes. Remove giblets with a slotted spoon and set aside. In batches, add chopped turkey wings to pot, adding more oil if needed and cook, turning occasionally, until browned, 8 to 10 minutes per batch. Return giblets and wings.

Add vegetables (1 onion, 1 carrot, 1 celery stalk with leaves - all coarsely chopped). Cook until vegetables soften, about 5 minutes. Add enough water to cover ingredients by at least 2 inches. Bring to boil, skimming off foam that rises to the top. Reduce heat to low and add 1/2 teaspoon dried thyme leaves, 4 parsley sprigs, 1/4 teaspoon black peppercorns and 1 bay leaf. Simmer uncovered 2 to 3 hours. Strain broth and cool; skim fat from top before using. Makes about 8 cups.