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Jim Coleman | Turkey day questions answered
2 tablespoons butter
2 turkey wings and turkey neck (giblets
optional)
1 medium onion, peeled and finely diced
1 small carrot, peeled and finely diced
2 stalks celery
4 garlic cloves minced
8 cups chicken broth
¾ teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon poultry seasoning
½ teaspoon dried oregano
3 tablespoons cornstarch
1 cup of milk or cream (optional)
Salt and pepper to taste
In a large saucepan over medium-high heat, sauté onions, garlic, carrots and celery for 3 to 5 minutes without browning onions. Add broth, plus wings and neck (and giblets if using). Bring to a boil, then reduce to a simmer for 1 to 1 hours. Remove neck, wings and giblets (if using), and skim off excess fat on top. Remove cup of the broth and set aside to cool.
Bring the broth in the pan back to a boil. Add the cornstarch to the cooled broth slowly, stirring, then return this to large pan, stirring until gravy reaches desired thickness. Chop up the meat of the wings, neck and giblets (if using). Add meat back to broth. Season with salt and pepper. Add 1 cup of milk or cream if desired.
2 turkey wings and turkey neck (giblets
optional)
1 medium onion, peeled and finely diced
1 small carrot, peeled and finely diced
2 stalks celery
4 garlic cloves minced
8 cups chicken broth
¾ teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon poultry seasoning
½ teaspoon dried oregano
3 tablespoons cornstarch
1 cup of milk or cream (optional)
Salt and pepper to taste
In a large saucepan over medium-high heat, sauté onions, garlic, carrots and celery for 3 to 5 minutes without browning onions. Add broth, plus wings and neck (and giblets if using). Bring to a boil, then reduce to a simmer for 1 to 1 hours. Remove neck, wings and giblets (if using), and skim off excess fat on top. Remove cup of the broth and set aside to cool.
Bring the broth in the pan back to a boil. Add the cornstarch to the cooled broth slowly, stirring, then return this to large pan, stirring until gravy reaches desired thickness. Chop up the meat of the wings, neck and giblets (if using). Add meat back to broth. Season with salt and pepper. Add 1 cup of milk or cream if desired.
SAUSAGE AND APRICOT STUFFING
½ pound bulk Italian sausage
4 tablespoons butter
1½ cups chopped yellow onion
2 tablespoons chopped fresh garlic
½ cup chopped celery
¼ cup chopped scallions
5 cups dried bread cubes
1/3 cup dried apricots, roughly chopped
½ cup chopped walnuts
½ teaspoon dried basil
½ teaspoon dried oregano
1 teaspoon dried sage
½ cup chicken stock
Salt and pepper to taste
Preheat the oven to 325 degrees. In a large skillet, brown the sausage and drain. Add the butter and sauté the onion and garlic for about 5 minutes over medium heat.
Add the celery and sauté for 2 more minutes. In a large bowl, mix the onion mixture with all the remaining ingredients.
Place the stuffing in a well-greased baking dish and bake for 1 hour.
Chef Jim Coleman, corporate chef at Normandy Farm and Blue Bell Country Club, is the author of three cookbooks and is the host of two nationally syndicated cooking shows - "A Chef's Table" on WHYY (91-FM) at noon Saturdays and "Flavors of America," on Channel 12 at 1 p.m. Saturdays and CN8 Monday through Friday, 4:30 p.m.
