Making a Turkey Dinner 101: Recipes from Week Two's Class

     I hope that everyone enjoyed week 2 of Turkey Dinner 101.  During session 2 we made Glazed Carrots, Mascarpone Mashed Potatoes, Roasted Rosemary Potatoes, Stuffing and Gravy 2 ways.  We also reheated the frozen make ahead dishes from week 1.  We craved the turkey that came to class magically prepared and sat down to a full Turkey Dinner with a side of Cranberry Chutney.  For dessert we took the Pumpkin Pie challenge, frozen reheated pie vs. fresh pie cooked during class.  Please find the recipes from week 2 bellow:

Mascarpone Mashed Potatoes:

Ingredients:

• 3 lbs potatoes, peeled and cubed
• 1 250ml tub mascarpone cheese
• 5 cloves of garlic, minced
• Salt and pepper to taste
• 1 1/2 cups 10% cream
• 1/4 cup butter

Directions:
Peel and cut potatoes into small cubes.  Leave mascarpone cheese out to soften while potatoes are boiling.  Place potatoes into large pot, cover with water, salt and bring to a boil.  Once potatoes are soft, drain water.  Meanwhile sauté garlic and butter in a small frying pan (try to do this 5 minutes before the potatoes are soft).   Mash potatoes, fold in mascarpone cheese and butter/garlic mix.  Slowly add cream and stir.  Season with pepper (fresh black pepper as used in class), salt and serve.  Try to make mashed potatoes as the last dish you make before serving the turkey. 

Roasted Rosemary Potatoes:

Ingredients:

• 2 lbs mini red potatoes, halved, skin on
• 1/4 cup olive oil
• 5 cloves garlic, minced
• 1-2 Tbsp fresh rosemary leaves
• Salt and pepper to taste (approx. 2 Tbsp salt, 1 Tbsp pepper)

Directions:
Wash potatoes and slice in half.  Mix remaining ingredients together in a large bowl with a lid.  Place potato halves in bowl with mixture.  Cover and shake vigorously coating the potatoes with the mixture.  Pre-heat oven to 450 degrees.  Place potatoes cut side down on a parchment lined cookie sheet.  Roast for approximately 30 minutes (potatoes should start to brown) and serve.   

Glazed Carrots:

Ingredients:

• 2 lbs carrots peeled and sliced into 1/4 to 1/8 slices.
• 2 Tbsp vegetable oil
• 1 cup chicken broth
• 1/2 Tsp orange zest
• 2/3 cup orange juice
• 1 inch piece of fresh ginger, grated
• Salt and pepper to taste
• 2 Tbsp butter

Directions:
Heat oil in a large skillet at medium heat.  Add carrots and heat for 2-3 minutes.  Add broth, orange zest, orange juice, grated ginger, salt and pepper.  Bring to a boil, cover and simmer for 7-9 minutes.  Uncover and turn back up to medium heat.  Cook for another 7-9 minutes or until liquid is almost gone (liquid will turn to a syrup).  Remove from heat, add butter and swirl around the pan covering the carrots.  Serve.

Stuffing:

Ingredients:

• 1/2 cup celery, sliced into small pieces
• 1/3 onion, chopped
• 1/4 cup butter
• 12 cups bread cut into cubes (slightly stale)
• Black pepper (to taste)
• 1 1/2 cups chicken broth

Directions:
Pre-heat oven to 375 degrees.  Butter a 13x9 baking dish.  Sauté onions and celery in a frying pan until onions are translucent.  Add broth slowly to bread and toss, add sautéed vegetables and toss.  Bake for approximately 30 minutes or until stuffing starts to brown.  Serve.

Gravy:

Ingredients:

• 1/4 cup butter
• 1/4 cup flour
• 1/2 Tsp pepper
• 2 cups turkey drippings or chicken broth

Directions:
In a sauce pan melt the butter.  Add the pepper and flour and whisk for approximately 3 minutes over low heat.  Slowly ad the drippings and whisk until gravy bubbles and turns thick.  Serve or keep warm on stove top using the lowest setting (stir occasionally).

Vs. Package Gravy:
Ingredients:

• 2 packages Club House turkey gravy
• 2 cups turkey drippings

Directions:
Add both ingredients in to sauce pan,  Bring to a boil slowly stirring often.  Perfect gravy, serve or hold at lowest setting.

Turkey:
click on turkey image below for link to recipe 

Pictures from the evening:

Can you freeze a fresh pumpkin pie? Week 1's frozen reheated pie vs week 2's fresh. (fresh top, frozen reheated bottom)

​Happy Thanksgiving!!!!!