Nam Nam
... yummy food we've attempted to cook and eat...
01/09/10
In order of preparation:
- If frozen, keep turkey in fridge for 3-4 days until properly defrosted.
- Sage and onion stuffing
- Apple sauce
- Roast turkey
- Roast potatoes
- Gravy
Sage and Onion Stuffing
(a la Rob)
If you can buy Paxo sage and onion stuffing do so and prepare as indicated on packet with extra sage. If not – read on….
Ingredients
- One large (or two small) brown onion(s)
- Lots of rubbed sage (2 tablespoons)
- Bread crumbs (2 cups)
- Butter
Directions
- Finely chop the onion(s)
- Fry onions in butter until soft
- Add sage
- Add bread crumbs
- Remove from heat and add boiling water to make a stiff paste
- Roast either in the turkey - or - in a roasting dish for ¾ hour at 400 degrees F.
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Apple Sauce
(a la Rob)
Ingredients
- 3 large 20-ounce apples (or Granny Smiths)
- 1 cup of sugar (brown does nicely)
- salt
Directions
- Peel, core and slice apples thinly into a pan with cold, salty water
- When the apples are peeled, drained the water and place pan over low heat
- Allow the apples to cook down slowly. This takes time
- Once apples start to collapse, add sugar to taste
- Stir well or mash until smooth
- Serve, but don’t eat all of it - so that you can make apple crumble the next day/week
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Roast Turkey
(a la Rob)
Ingredients
Directions
- Preheat oven to 425 degrees F
- Take the giblets out of the turkey
- Put a quartered lemon and a quartered onion inside the turkey
- Shake roasting bag with 1 tablespoon of flour inside it
- Put turkey in the bag
- Roast turkey in the oven for 45 minutes
- Turn oven down to 325 degrees F
- Roast turkey for 3.5 hours
- Take turkey out and leave it for ½ to 1 hour to settle before carving and serving.
- Pour off the meat juices into a pan, allow to cool and remove fat from surface – to be used for gravy
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Roast Potatoes
(a la Delia via Rob)
Ingredients
- Enough potatoes
- Vegetable Oil
- Salt
Directions
- Preheat oven to 400 degrees F
- Pour some oil into roasting pan in oven
- Peel and cut potatoes to even size
- Add boiling water
- Boil for 10 minutes with 1 teaspoon of salt
- Drain and keep water for gravy.
- With lid on pan, shake gently to roughen the surface of the potatoes
- Pour potatoes into hot roasting tin
- Turn over potatoes to coat them with oil
- Place back into oven for one hour
- Serve
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Gravy
(a la Rob)
Ingredients
- Meat juices from turkey
- Water from boiled potatoes
- Corn flour
Directions
- Use a fat separator on the meat juices from the turkey
- Add meat juices to pan and bring to a boil
- Add potato water to taste
- Mix 2 table spoons of corn flour with cold water – add to gravy while stirring
- Bring to boil, add more corn flour if it isn’t thick enough.
These recipes date back to our Thanksgiving celebration in Ithaca, New York, in 2001. We had a great time with a nice mixture of nationalities. Some of us had never celebrated Thanksgiving before. Now we were to celebrate Turkey Day in its correct environment: the USA! We didn’t really know what to do, so we decided to call in the expertise. We got party experience, dried apricots and Boston beer from Erik-the-half-a-Swede, Rob-the-Brit brought turkey roasting experience, Alvaro-the-Chilean brought entertainment and cleaning abilities, Kristin-the-Norwegian brought recipes for American dishes, Sigbjørn-the-Norwegian brought Port and third place in Ithaca’s 1st Annual International Rock Skipping Championship while Hild-the-Norwegian stole a pumpkin pie recipe off the internet.
(more on our Turkey Day: http://www.rygnestad.net/family/potter/newsletters/thanksgiving.htm)