So I decided to up the old lady ante this year and make the turkey and stuffing recipe from the October 2007 issue of Canadian Living.
I chose the recipe because the spread was on a Celtic thanksgiving. My friend Jess' mom is Acadian, and she was saying how her mom was the only person she knew who used summer savory in her turkey/stuffing. Coincidentally, summer savory is in this recipe in Canadian Living. So she got pretty excited, and I got pretty excited too.
I was worried that the herb would be hard to find, but I actually managed to find it fresh at my local Provigo. At first when I smelled it it reminded me a bit of thyme, but it actually has its own distinct sweet, almost minty flavour. I was excited.
So the stuffing recipe called for some turkey stock so I just threw together a recipe using the neck and giblets (rinsed, of course) and some vegetables.
Turkey Neck and Giblet StockSo onto the stuffing! My first encounter with stuffing was back in junior high school when it was offered as part of the "Thanksgiving lunches" they had at the cafeteria. It was always this weird brownish-grey sludge, and so I never thought stuffing would be any good. Last year, however, was the first time I made stuffing myself; it was this sausage stuffing on Epicurious (My former roommate Jane's idea), and it turned out really well so I wasn't as intimidated to make stuffing again. This particular recipe in the magazine called for 10 cups of focaccia bread. I couldn't find any, let alone 10 cups, so I bought some panini bread instead.
- 15 mL (1 tbsp) vegetable oil
- Turkey neck and giblets
- 2 onions, peeled
- 2 carrots, peeled
- 2 celery stalks
- 4 garlic cloves, peeled
- Sprig of summer savory
- 2 L (8 cups) water
- Salt and pepper to taste
- Heat oil in a large stockpot over medium heat. Cook turkey neck and giblets until browned.
- Add vegetables and summer savory into pot, cover with water. Bring to a boil, then reduce the heat to low and simmer the hell out of it (minimum 45 minutes)
- Add salt and pepper to taste; you might have to add a surprisingly large amount of salt, especially if you're used to that canned broth stuff.
Cranberry Savory Stuffing From Canadian Living, October 2007 Makes 2 L (8 cups)
- 125 mL (½ cup) butter
- 1 onion, diced
- 250 mL (1 cup) diced celery
- 25 mL (2 tbsp) chopped fresh summer savory (or 10 mL/2 tsp dried)
- 1 mL (¼ tsp) each salt and pepper
- 2.5 L (10 cups) cubed focaccia bread
- 250 mL (1 cup) dried cranberries
- approx. 250 mL (1 cup) turkey stock
- In large saucepan or Dutch oven, melt butter over medium heat; fry onion, celery, savory, salt and pepper until softened, about 7 minutes.
- Add bread and cranberries; stir to combine. Add stock, 125 mL (½ cup) at a time, until absorbed. Reduce heat to medium-low; cook, stirring occasionally and adding up to 50 mL (¼ cup) more stock if bread becomes dry, until flavours are blended, about 15 minutes.
Keltic Lodge Roast Turkey with Cranberry Savory Stuffing From Canadian Living, October 2007 Makes 10 - 14 servingsHere is Cindy, getting a little too impatient with our pale, pale turkey, smothered with butter and sprinkled with savory.
- 1 turkey (about 6.3kg/14lb)*
- Cranberry Savory Stuffing (recipe above)
- 25 mL (2 tbsp) butter, melted
- 15 mL (1 tbsp) chopped fresh summer savory (or 5 mL/1 tsp dried)
- 2 mL (½ tsp) salt
- 1 mL (¼ tsp) pepper
*My turkey was 6.1 kg, and everything was fine. **I don't have a turkey baster, so I just brushed it as best I could with the juices in the pan, and everything was fine.
- Preheat oven to 160°C (325°F). Remove giblets and neck from turkey (which you should have done already to make stock). Rinse turkey and pat dry inside and out. Loosely stuff neck and body cavities with stuffing. Skewer cavities shut. Tie legs together; tuck wings under back.
- Place on rack breast side up in roasting pan. Brush with butter; sprinkle with savory, salt and pepper. Tent with foil, tucking in sides but leaving ends open. Roast in oven for 2 hours. Remove foil; roast, basting** every 30 minutes, until meat thermometer inserted in thickest part of thigh registers 85°C (185°F), about 1½ to 2 hours.
- Transfer to carving board and tent with foil; let stand for 20 to 30 minutes before carving.
Vincci's First Successful Gravy
- Pan juices from roasted turkey
- 75 mL (⅓ cup) all-purpose flour
- Turkey stock
- Salt and pepper to taste
- Pour all juices into a saucepan. Whisk in flour; cook, stirring, over medium heat for 1 minute.
- Get excited as your gravy starts looking like gravy for once. Panic as everything begins to separate as things begin to boil. Contemplate breaking out that St-Hubert turkey gravy mix you always have as backup.
- Pour off some of the liquid that's separated out, leaving mostly fatty sludge. Reduce heat to medium-low. Have encouraging friends/roommates tell you that you should whisk in some stock to "properly dissolve flour".
- Whisk in stock, stirring until it is a desired consistency. Add salt and pepper, arguing over whether or not the gravy's salty enough.