Teresa's White Wine Basted Turkey.

Here's a photo of our oven ready Turkey. I have been roasting them this way for many years and find the flavor and moisture uncomparable to any other method I have tried. Many of my family members are preparing their birds the same way now and love it. I bet they think of me with every nibble too :o) Will add a picture of the roasted bird soon. The liquids that cook off the turkey can be strained through cheese cloth to remove excess fat, then used for a fabulous tasting gravy once thickened.


1 Turkey (any size) cleaned well, pat dry.

2# carrots, scrubbed, peeled and cut into 2" - 3" sections.

2 large bunches celery, washed well (no need to remove ribs) and cut into 2"- 3" inch sections.

3 large white onions peeled. Cut each into 6-8 wedges, end to end. When peelinng leave root end in tact to hold wedges together.

1 qt chicken broth

1 cup white wine, preferably a crisp Sauvignon Blanc.

1/2 cup melted butter (or clarified butter.)

1/4 cup olive oil. (or just use 3/4 cups olive oil and omit the butter.)

1 1/2 tsp sea salt.

1/2 tsp ground white pepper. (black pepper works okay too.)

1/4 tsp cayenne (trust me on this.)

1 Tbsp fresh thyme leaves.

1 Tbsp fresh marjoram leaves, minced.


Arrange the vegetables in the bottom of a pretreated roasting pan.
Pour broth and white wine over the vegetables.

Mix together the butter, olive oil, sea salt, pepper, cayenne, thyme and marjoram.
If you are planning to stuff your Turkey, this is when you do it.

If you don't want to use a bready stuffing try using large wedges of oranges and green apples.

Truss well.

Brush this mixture over the entire turkey including all it's crevices.

Place Turkey on top of the vegetables, the vege's are your cooking rack, you need nothing else.

Cover the breast loosely with foil.

Place in 325* oven and roast for 15 - 20 minutes per pound. Remove the foil for the last 1 hour of roasting.

Baste the Turkey in 30 minute intervals with the liquid that was poured over the vegetables at the start of preparation. Remember to baste the stuffing or bottom of body cavity. The flavors of the seasonings, Turkey drippings, broth, wine and vegetables begin to mingle and flow through the meat of the Turkey, making it incredibly aromatic, flavorful and moist.

Turkey is done at 180* but I usually pull mine out somewhere between 175* and 180*, cover loosely with foil and allow for the heat of the Turkey to finish the cooking process. This is called carry over cooking and keeps the meat from getting dry.

Enjoy!

Tips: remember to never stuff your bird and refrigerate the night before roasting, the stuffing might not reach a suitable internal temperature. Also never stuff the bird with pre made chilled stuffing for the same reasons. This could make you food sick. It is okay to pre-season the Turkey and refrigerate over night if you choose not to stuff it. If you choose to stuff your bird, do so just before roasting with room temperature or slightly warmed stuffing.

Teresa's Sausage, Sourdough and Cornbread Stuffing.

This is a modification of my mother's cornbread stuffing recipe that is truly delicious, but I like the addition of sourdough because it adds an additional flavor layer that is reminiscent of my home state, California. I'm going to simplify the recipe a bit and will add a photo soon. ~ Teresa Dell.

1# loaf of sourdough bread cut into 1" cubes.

1 batch Quaker Oats or Albers corn bread (recipe on the package), cooled and cut into 1" cubes.

1# link sausages cut into 1" pieces.

1 large white onion (or yellow), large diced.

6 stalks celery, washed, ribbed, cut into 1/4" to 1/2" slices.

3 tbsp dry rubbed sage, or 4 tbsp fresh sage chopped fine.

2 tsps dried thyme, or 4 tsps fresh thyme chopped fine.

1/2 tsp dried red pepper flakes.

1 qt chicken broth.

salt to taste.

Here's an optional add in: 2 green apples, peeled and thin sliced or large diced.

Toss together the cornbread and sourdough cubes. Arrange single layered on baking sheets and dry in preheated 300* oven, stirring occasionaly, for apx one hour until very dry and lightly toasted.

Meanwhile, brown sausage in a deep sided, wide bottom skillet, or kettle until lightly browned.
Add onion and celery to the sausage and cook until onion is opaque or lightly colored, remove from heat.

When cornbread and sourdough are dried, add to sausage, celery and onions tossing well.
Add sage, thyme and red pepper flakes.

Gradually add chicken broth, incorporating each addition well until the breads are moderately moist, but not saturated.

Salt to taste.

Plenty to fill a 15# to 25# bird.
Cool slightly before stuffing in turkey cavity.

Bake turkey, seasoned as you prefer at 325* for 15-20 minutes per pound or until 180* internal temp.

I usually take my turkey out between 175* to 180* and cover loosely with foil or roaster cover. This allows for carryover cooking and prevents meat from becoming dry.

DO NOT stuff your turkey the night before and DO NOT stuff with cold premade stuffing,

If desired your stuffing could be baked in a buttered casserole and baked at 350* until a pick inserted in the middle comes out moist but clean.

Karahi Chicken

This is one of my family's absolute favorite Indian dishes. I got into Indian food when managing a travel agency for two East Indian brothers, in my late twenties. One of them also owned an Indian mercantile that I loved to explore. In this recipe the earthy, spicey tones of garam masala enhanced with the lighter flavors of mint and cilantro is amazing. Very easy preparation. Serve with Basmati rice steamed with 2-3 cardamom pods or 1/4 tsp cumin seed. Round the meal out with a side of wilted spinach. Find a local Indian market when shopping for spices, you will save a lot of money! ~ Teresa Dell

2 TBSP ghee (clarified butter, or use melted butter.)
3 garlic cloves crushed.
1 medium onion finely chopped.
1 tsp coriander seeds crushed.
2 Tbsp garam masala (Indian spice.)
1/2 tsp dried mint leaves.
1 bay leaf.
1/4 tsp red pepper flakes (optional.)
1 1/2 lbs boneless, skinless chicken meat diced into 2" pieces.
1/2 red bell pepper slivered into 1/2 inch pieces.
2 cups chicken stock.
sea salt to taste.

Heat the ghee in a large flat bottom skillet or wok over medium heat.
Add the garlic and onion, stirring occasionally for about 4-5 minutes until transparent and lightly colored.
Stir in the ground coriander seed, garam masala, mint, bay leaf and red pepper flakes. Cook for about 2-3 minutes to release the aromatics.
Add the diced chicken, stirring occasionally, cooking until lightly browned for about 5 minutes.
Add the slivered red bell pepper, saute for about two minutes.
Add the chicken stock, stir well, reduce heat to a low simmer and cook stirring occasionally for about 20 to 30 minutes, or until liquid is reduced out. The herbs and spices should be clinging to the chicken pieces at this point.
Salt to taste and toss with the fresh cilantro.

Serves 4-6.

Grandma Elizabeth's Chili

This is a delicious and quick chili I watched my maternal Grandmother make many times, throughout my childhood. There was no known recipe, so I recreated it from my memory of the simplicity of the ingredients, the aroma and the flavor. The celery adds a subtle astringency that enhances the other flavors. Enjoy~Teresa Dell.

1# lean ground beef

2 stalks celery, ribbed and sliced diagonally in 1/4" slices.

1 medium onion, medium diced.

3 cloves garlic, crushed.

2 15.25 oz cans dark red kidney beans drained (apx one quart.)

1 28 oz can chopped tomatoes, do not drain.

4 cups beef stock.

1/4 tsp cayenne.
2 TBSP chile powder.

2 bay leaves.

1 1/2 tsp sea salt.

1 tsp ground black pepper.

Brown the ground beef in 4 qt stock pot, drain excess fat.

Add onion, celery and garlic with beef in stock pot until onions are transparent.

Add drained kidney beans, tomatoes, stock and all the seasonings stirring well.

Bring to a low boil, stir again, reduce to simmer, cover slightly (tilting the lid so some of the liquid reduces and the flavors concentrate.) Continue to simmer for apx 1 hour, stirring occasionally. Adjust seasoning and serve with cornbread or cornbread muffins.

Guiness Stout Braised Corned Beef Brisket

This is a family favorite and an original recipe that I created in our home at the turn of the 21st century. Naturally we indulge in it on St. Patricks Day, but it shows itself again later in the fall or winter~Teresa Dell

1 2-3# Corned Beef Brisket (point or flat), excess fat layer removed.
1 tsp sea salt.
1 tsp coarse ground black pepper.
2 tsp crushed garlic.
3-4 TBSP olive oil.
1 six pack (12oz bottles) Stout beer (I prefer Guinness.)
12 ounces beef broth.
1 head of green cabbage, cut in 8 wedges stem to top, with stem end in tact (this retains shape of the wedge while braising).
8 carrots, peeled and cut into 2"-3" angle cut sections.

4-6 medium to large russet potatoes, peeled and cut into large 3"-4" chunks.

(Or 8-12 small unpeeled red potatoes.)
3 bay leaves.
1 TBSP mustard seed.

Preheat oven to 325* farenheit.
Combine sea salt, black pepper and crushed garlic, rub all over trimmed corned beef brisket.
Heat oil over medium heat in wide bottom, deep sided skillet or roaster.
Sear the brisket on both sides until lightly browned.
Pour one bottle of theStout beer in skillet on and around the brisket.
Add 12 ounces of beef broth to the skillet.
Add bay leaf and mustard seed to brisket and braising liquid.
Bring to a simmer and continue to simmer on low for approximately 10 minutes, turning once.
Cover the skillet, place in preheated oven and braise for 1 hour.
Turn brisket and braise for 1 additional hour.
Turn brisket, arrange potatoes, carrots and cabbage wedges around it, with cabbage on top and baste the vegetables well with the braising liquid.
It may be neccessary to add additional broth.
Continue to braise for another 1 to 1 1/2 hours, basting occasionally, until potatoes and carrots are tender but not mushy.

Arrange brisket and vegetables on a serving platter. Be sure to cut the brisket across the grain of the muscle fiber for maximum tenderness. Serve with stone ground mustard, horseradish and the basting jus if desired.

Comfortably serves 4-6. This recipe is easy to double.

Enjoy the remaining 5 beers with your meal.