10 cloves garlic, peeled and left whole.Salt and freshly ground black pepper, to taste.One 18- to 20-pound fresh turkey (preferably organic), at room temperature*.The turkey should soak in the brine for at least 12 to 24 hours and then it needs to dry out for several hours before roasting. If you're working with a frozen turkey be sure to defrost in time (see "Frozen Tips" below) and leave time to brine the bird if you like. This recipe is for an 18- to 20-pound bird, but can easily work with a smaller one by reducing the cooking time. Roast turkey with pan dripping gravy Kathy slices a roast turkey just out of the oven. Top the hot soup with the cooked mushrooms and chives, or with cream or yogurt.įind more Thanksgiving starters here. Add the oil and then the mushrooms, salt, pepper and chives or parsley. To make the mushroom garnish: Heat a medium skillet over high heat.Puree the soup with an immersion blender or transfer to the bowl of a food processor or blender and whirl until smooth. Reduce the heat to low and simmer, covered, for 10 minutes. Scrape everything from the roasting pan into the simmering stock and bring to a boil over high heat. Meanwhile, heat the stock and the remaining ginger in a medium pot over medium heat until simmering.Roast on the middle shelf for 15 minutes. In a medium roasting pan or baking sheet with sides, toss the onions, scallions, half the ginger, mushrooms, olive oil, salt and pepper.Make the soup: Preheat the oven to 450 degrees.Greek-style yogurt or heavy cream, optional.About 2 tablespoons chopped fresh chives and or parsley.¼ pound mushrooms, think about using a different variety for contrast, stems trimmed and coarsely chopped.1 pound shiitakes or your favorite mushrooms, coarsely chopped into 1-inch size pieces.2 tablespoons fresh ginger, peeled and finely chopped.3 scallions, ends trimmed and chopped, into ½-inch size pieces.2 medium onions, or 1 large, chopped into ½-inch size pieces.Serve very small portions - a demi-tasse or small tea or coffee cup or even a shot glass. The soup can be made up to 3 days ahead of time, freeing you up on Thanksgiving day. Of course, you can choose to top the soup with a swirl of heavy cream or yogurt, or a sprinkle of chives or parsley. It’s light, while still bursting with big fall flavors. The whole mixture is pureed and that’s it. Mushrooms are roasted with onions and a touch of fresh ginger and then simmered in vegetable stock. The depth of flavor defies the effort it takes to make this simple vegan soup. Roasted mushroom soup Roasted mushroom soup. So, we're looking back on some of Kathy's best Thanksgiving appetizers, sides and turkey tips. (Jesse Costa/WBUR)Ī lot goes into cooking a full Thanksgiving meal.Įvery year, our resident chef Kathy Gunst serves up new recipes and tips to help home chefs cook a delicious holiday feast. Facebook Email Kathy's sliced roast turkey.
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