Thanksgiving Classics

Transcription

1 Thanksgiving Classics Nourishing Real Food Holiday Favorites the Whole Family Will Enjoy Source By Lydia Joy Shatney Divine Health From The Inside Out

2 2012 All Rights Reserved Lydia Joy Shatney; Divine Health From The Inside Out This book, or parts thereof, may not be reproduced in any form without permission. The scanning, uploading and distribution of this book via the Internet or via any other means without the permission of the publisher is illegal and punishable by law. Please purchase only authorized electronic editions and do not participate in or encourage electronic piracy of copyrighted materials. Your support of the author s rights is appreciated. All contents copyright 2012 by Lydia Joy Shatney. All rights reserved. Page 2

3 INTRODUCTION Thanksgiving has been a favorite holiday of mine ever since I can remember. I suppose you could say it's the gourmet cook in me, or maybe it's just that fall is my favorite season. Either way, I am one happy camper on turkey day. For the past 18 years or so I've been enjoying hosting Thanksgiving dinners as well as attending as a guest. I have obtained some excellent recipes that continue to stand the test of time, as well as have tried many new enticing recipes from others that ended up making it into my personal repertoire - albeit tweaked a bit to make it my own and gluten free. The recipes in this ebook reflect my own personal favorites that I, my family and many guests have enjoyed over the years. I share them with you in the hopes that they may become some of your family s favorites as well. The recipes in this ebook are designed to serve approximately 6 adults. I have included the ingredients that I think are the best quality and most nutritious with which to feed yourself and others. Please feel free to substitute ingredients that are more conducive to your budget, as well as to where you live and shop. Also please note that there are several recipes that require ahead of time preparation, so please review the recipes carefully so you can plan ahead. Most importantly, have fun with this book and savor the joy of nourishing yourself, your friends and your families. All contents copyright 2012 by Lydia Joy Shatney. All rights reserved. Page 3

4 Table of Contents Introduction... 3 First Course... 5 Ambrosia... 5 Crispy Pecans... 5 Homemade Whipped Cream... 6 Coconut Whipped Cream... 6 Entrees... 7 Brined Turkey... 7 Shrimp Bisque... 9 Shrimp Butter... 9 Shrimp Stock Vegetable Accompaniments Brussels Sprouts in a Sherry Orange Cream Sauce Green Bean Casserole Onion Topping Mashed Turnips Mixed Green Salad with Figs and Candied Walnuts in a Champagne Vinaigrette Champagne Vinaigrette Candied Walnuts Quinoa Stuffed Acorn Squash Sweet Potato Casserole Crispy Pecans Side Dishes Classic Sourdough Stuffing Wild Rice Stuffing Wild Rice Crispy Pine Nuts Sauces Cranberry Sauce Giblet Gravy Basic Pan Gravy... 24

5 FIRST COURSE AMBROSIA 8-12 organic oranges 1-1 1/2 cups unsweetened date pieces 1 cup or more dried unsweetened coconut 1-1/2 cups crispy pecans (recipe follows) Homemade whipped cream, or coconut whipped cream (recipes follow) 1. Peel and slice oranges. Place in a serving bowl and sprinkle on the date pieces, coconut and pecans. (In my home the coconut is left on the side to sprinkle on by choice, as there are those who do not prefer coconut.) 2. Chill. 3. Add the whipped cream and toss into the mixture or top with large dollops. 4. Serve. Crispy Pecans 4 cups pecan halves 2 teaspoons sea salt filtered water 1. Mix pecans with salt and filtered water in a bowl and leave in a warm place for at least 7 hours, or overnight. Drain in a colander. 2. Spread pecans on a stainless steel baking pan and place in a warm oven (no more than 150 degrees Fahrenheit) for 12 to 24 hours, until completely dry and crispy. 3. Store in an airtight container. All contents copyright 2012 by Lydia Joy Shatney. All rights reserved. Page 5

6 Homemade Whipped Cream 4 cups heavy cream, preferably raw (not homogenized or ultra - pasteurized) Vanilla extract (gluten free) Honey 1. Beat until thickened, add vanilla and honey to taste, mix until incorporated. Coconut Whipped Cream 2 cans whole coconut milk Vanilla extract (gluten free) Honey 1. Place your cans of coconut milk in the refrigerator for 30 minutes to an hour. 2. Remove from fridge, open the cans and scoop out the cream that has hardened at the top of the can, leaving the clear liquid milk in the can (save it for another use such as a smoothie). 3. Put the cream in a bowl and whisk until thick. Whisk in a touch of honey and vanilla, and beat it well to incorporate until it's creamy. Note from Lydia Growing up we had a tradition of starting our Thanksgiving meal off with a small bowl of fruit cocktail (from a can) with ginger ale poured over top. Since I am fond of tradition, but not cheap processed food, as an adult I morphed this tradition into a healthier one by serving this delicious ambrosia. Even though it is topped with whipped cream it is a far healthier and more delicious than what I grew up on. Everyone is happy with it and it's versatile as well. Enjoy it dairy free, or without the whipped cream too. When I serve this up on Thanksgiving it gets compiled differently as some like coconut, some don't, some want the whipped cream, some don't - but whatever way you serve it, everyone wins because it's simply divine! All contents copyright 2012 by Lydia Joy Shatney. All rights reserved. Page 6

7 ENTREES BRINED TURKEY Brining a turkey is a fabulous way to infuse some serious flavor and tenderness into your holiday meal. I have been brining my turkeys for over a decade and it is my favorite way to prepare a turkey. The turkey needs to soak for a minimum of hours and a maximum of 24 hours, so plan accordingly. Soaking the turkey overnight in a solution of salt and water ensures moist results. When you add aromatics to the brine, the resulting roast is also infused with a subtle character all its own. Lining the brining container, whether tub, stock-pot, or bucket, can minimize cleanup, but finding a place for the turkey can require some creative refrigerator rearranging. If there simply isn't room, place the bagged bird in a cooler, and surround it with ice, replenishing as necessary to keep it at 40 degrees. (10-12 pound pastured turkey) 4 quarts water 3/4 to 1 cup coarse sea salt 4 bay leaves 3 cloves garlic 1 onion 1 tablespoon peppercorns 3 tablespoons whole spices (choose from a mixture of; allspice, cloves, coriander or brown mustard seeds.) 2 sprigs of thyme 1 sprig of rosemary (14-16 pound turkey) 1-1 1/4 cups coarse sea salt 5 bay leaves 4-5 cloves garlic 1 1/2 onions 1 1/2 tablespoons peppercorns 4-5 tablespoons whole spices (choose from a mixture of; allspice, cloves, coriander or brown mustard seeds) 3 sprigs of thyme 2 sprigs of rosemary All contents copyright 2012 by Lydia Joy Shatney. All rights reserved. Page 7

8 (18-20 pound turkey) 7 cups water 1 1/2 cups coarse sea salt 6 bay leaves 6 cloves garlic 2 onions, quartered 2 tablespoons peppercorns 6 tablespoons whole spices (choose from a mixture of; allspice, cloves, coriander or brown mustard seeds) 4 sprigs of thyme 3 sprigs of rosemary 1. Bring 1 quart water, salt, bay leaves, and spices to a simmer, stirring until salt has dissolved. Let cool for 5 minutes. 2. Line a 5-gallon container with a large brining or oven-roasting bag. Place turkey in bag. Add salt mixture, remaining water, and the other ingredients. Tie bag; if turkey is not submerged, weight it with a plate. 3. Refrigerate for hours and up to 24 hours, flipping turkey once. 4. Remove the turkey from the brine (discard the brine) and put it breast side up in a large heavy roasting pan. Pat the turkey dry with paper towels. 5. Rub the turkey with softened butter, and sprinkle on both sides with salt and pepper. 6. Roast until deep golden brown and an instant-read thermometer inserted in the thigh joint reads degrees F. Allow about 15 minutes per pound approximately 3 hours. 7. Transfer to a platter and let stand for 15 minutes before carving. All contents copyright 2012 by Lydia Joy Shatney. All rights reserved. Page 8

9 SHRIMP BISQUE 6 cups of shrimp stock (recipe follows) 1 lb. large wild shrimp, peeled & deveined, chopped into small pieces and shells reserved 4-6 tablespoons shrimp butter (recipe follows) 3 tablespoons cultured butter 2 cups leeks, rinsed and chopped, white and green (3 leeks) 2-3 cloves garlic, minced pinch of cayenne pinch of saffron threads 1/2 cup Armagnac or dry sherry 1 cup crème fraiche, or cultured cream 2 tablespoons arrowroot mixed with 2 tablespoons water 4 tablespoons tomato paste 1. In a sauté pan over medium low heat melt butter and sautéed the leeks until softened about 10 minutes. Add the garlic and cook 1 more minute. 2. Add the cayenne pepper, saffron threads. 3. Stir in the Armagnac or dry sherry, cook for a few minutes. 4. Transfer the mixture to a food processor and puree. 5. In the same pot bring shrimp stock to a boil and whisk in the tomato paste. 6. Gradually whisk in arrowroot mixture, shrimp butter and cultured cream. 7. Add the leek puree and then add the shrimp and cook a few more minutes until shrimp is done. 8. Season to taste. Shrimp Butter 2 cups tiny cooked shrimp, drained, reserved from making shrimp stock 1/4 cup butter, softened 1. Place shrimp in a tea towel and squeeze thoroughly to remove all liquid. 2. Process shrimp in a food processor to form a coarse paste. 3. Add butter and process until well blended. All contents copyright 2012 by Lydia Joy Shatney. All rights reserved. Page 9

10 Shrimp Stock 1 lb. shrimp shells 4 ounces small dried shrimp 6 tablespoons coconut oil or extra virgin olive oil 1 cup dry white wine 2 quarts cold filtered water 1/4 cup raw apple cider vinegar or coconut vinegar 6 cloves garlic, peeled 1 carrot, peeled and coarsely chopped 1 celery stalk, coarsely chopped 1/2 cup mushroom stalks, optional 1 bay leaf Several sprigs of thyme, tied together 3 small pieces of lemon rind, optional 1. Heat oil in a large stainless steel pot. Add shrimp and sauté several minutes over medium-high heat, stirring constantly. 2. Add wine and bring to a rapid boil. Add cold water and vinegar, bring to a boil and skim. 3. Add remaining ingredients, reduce heat, cover and simmer for several hours. 4. Strain stock into storage containers for the refrigerator or freezer, reserving the contents of the strainer. 5. Refrigerate stock until cold and remove any fat that congeals on the surface before transferring to the freezer. 6. When the shrimp have cooled, pick them out and use to make shrimp butter. All contents copyright 2012 by Lydia Joy Shatney. All rights reserved. Page 10

11 VEGETABLE ACCOMPANIMENTS BRUSSELS SPROUTS IN A SHERRY ORANGE CREAM SAUCE 6 cups brussels sprouts, tough ends cut off and loose out layer removed 1/2 cup shallots, minced 1/4 cup arrowroot, or 1/2 cup flour of preference 1/4 cup butter + 2 tablespoons 3/4 cup dry sherry 1/2 cup orange juice Zest of one orange 1 1/2 cups cream, preferably raw (not homogenized or ultra pasteurized) Sea salt and pepper to taste 1. In a medium sauce pan melt 1/4 cup butter and sift in the arrowroot or flour whisking well to make a roux, simmer on the lowest heat possible for 10 minutes. 2. In a skillet sauté shallots in remaining butter for a few minutes. 3. Add the sherry and orange juice and reduce by half. Then add in the cream bring to a low boil, stirring constantly and reduce by a quarter. 4. Meanwhile bring another pot with some water to boil to steam the brussels sprouts. Cut an x in the end of each one and steam 5 to 10 minutes until tender. Do not overcook. 5. Add the roux 1 tablespoon at a time to the shallot mixture until it reaches the desired thickness, stirring well. 6. Season with orange zest, salt and pepper. 7. Serve. All contents copyright 2012 by Lydia Joy Shatney. All rights reserved. Page 11

12 GREEN BEAN CASSEROLE 1 pound fresh organic green beans, rinsed, trimmed and halved 1 quart chicken stock + 1 cup (preferable homemade) 2 tablespoons cultured butter 12 ounces mushrooms, chopped 2 cloves garlic, minced Sea salt and fresh black pepper to taste Nutmeg freshly grated 1 tablespoon arrowroot 1 cup cream, preferably raw (not homogenized or ultra-pasteurized) 1. Bring the quart of chicken stock to a boil, add green beans and cook until tender, about 10 minutes. 2. Melt butter in a cast iron skillet over medium low heat. 3. Add the mushrooms, season with salt and pepper, and cook until tender and they begin to give off some of their liquid. This takes about 8-10 minutes. 4. Add garlic and nutmeg and cook for a few more minutes. 5. Sprinkle the arrowroot over the mixture and stir to combine, cook one more minute. 6. Add 1 cup of chicken stock and bring to a simmer, for 1 minute stirring well. 7. Add cream and cook until mixture thickens about 6-8 minutes. 8. Remove from heat and stir in the green beans and 1/4 of the onion topping. 9. Top with remaining onion topping, place in a 400 degree oven and bake until bubbly, about 15 minutes. You can make this in advance and refrigerate for up to 2 days. Bring to room temperature before baking, add the onion topping right before placing in the oven. Bake for minutes. Onion Topping 2 medium onions, thinly sliced (use a mandolin if you have one to insure even thin slices) 1/3 cup of arrowroot or tapioca flour, plus more as needed sea salt and pepper to taste All contents copyright 2012 by Lydia Joy Shatney. All rights reserved. Page 12

13 1. Preheat the oven to 350 degrees F. 2. Combine the onions, arrowroot, salt and pepper in a bowl and toss well. Add more arrowroot as needed, if the onions are not covered. 3. Butter 2 baking sheets, or line it with parchment paper and spread onions evenly over the pan being careful not to overlap too much. 4. Place the pans in the middle 2 racks of the oven and bake until golden brown approximately 20 minutes. Toss the onions 2 to 3 times during cooking. *Be careful not to burn. It is better to under cook a bit, since they will crisp up some more when you bake the casserole. Recipe Notes These will not all be evenly crispy like the canned variety. These can be made in a dehydrator if you have one. The onion topping can be made in advance - however you may want to recrisp them a bit before topping the casserole, by toasting them on 350 for a few minutes. All contents copyright 2012 by Lydia Joy Shatney. All rights reserved. Page 13

14 MASHED TURNIPS 3 pounds of small organic turnips, peeled and cubed 1 stick of cultured butter (8 tablespoons) Sea salt to taste Cultured cream or crème fraiche Fresh nutmeg (optional) 1. In a stockpot bring water to a boil and salt liberally. Add the cubed turnips and boil until fork tender, about 20 minutes. 2. Strain and return to pot. Add butter and mash well, or puree in a food processor. 3. Salt to taste. 4. Add a grating of fresh nutmeg, about a pinch. 5. Serve with crème fraiche or cultured cream on the side to add as desired. All contents copyright 2012 by Lydia Joy Shatney. All rights reserved. Page 14

15 MIXED GREEN SALAD WITH FIGS AND CANDIED WALNUTS IN A CHAMPAGNE VINAIGRETTE 1 bunch organic watercress, rinsed 1 bunch arugula, rinsed and torn 1 head of endive, sliced 12 fresh figs, sliced thin Candied Walnuts (recipe follows) Champagne Vinaigrette (recipe follows) 1. Toss all the greens in a large bowl, and place on individual plates. 2. Top with figs and candied walnuts. 3. Drizzle with champagne vinaigrette. Champagne Vinaigrette 1/4 cup organic champagne vinegar 3/4 cup organic cold-pressed olive oil 2 teaspoons Dijon mustard 1-2 teaspoons honey 1 clove garlic, minced Salt and pepper to taste 1. In a glass jar with a lid, mix all ingredients together, shake well and serve. Candied Walnuts 4 cups walnut halves, preferably freshly shelled 2 teaspoons sea salt filtered water 1/2 cup maple syrup 1 teaspoon ground cinnamon All contents copyright 2012 by Lydia Joy Shatney. All rights reserved. Page 15

16 1. Mix walnuts with salt and filtered water in a bowl and leave in a warm place for at least 7 hours, or overnight. 2. Drain in a colander. 3. Toss walnuts with the maple syrup and the cinnamon. 4. Spread walnuts on a stainless steel baking pan and place in a warm oven (no more than 150 degrees Fahrenheit) for 12 to 24 hours, until completely dry and crispy. 5. Store in an airtight container. All contents copyright 2012 by Lydia Joy Shatney. All rights reserved. Page 16

17 QUINOA STUFFED ACORN SQUASH 3 medium organic acorn squash, halved and seeded 1 cup organic quinoa Chicken stock (optional) 4 cups finely chopped hearty winter greens, such as swiss chard or kale 2 organic tart apples, shredded 2 cloves garlic, minced 1/4 cup parsley minced 2 tablespoons oregano, minced Paprika Sea salt and fresh cracked pepper to taste 1/2 cup grated asiago cheese (pecorino would work well too) 1/2 cup crispy pine nuts or walnuts Butter 1. Soak quinoa overnight and rinse well. After rinsing the quinoa place in a 4 quart saucepan and cover with lightly salted water or chicken stock. 2. Cook for about 15 minutes or until fluffy and dry. If not fully dry after 15 minutes strain any remaining liquid through a fine mesh sieve. Set aside. 3. Preheat oven to 350 degrees F. 4. Place the squash halves on a stainless steel baking sheet cut side down. Bake for 45 minutes. 5. In a cast iron skillet, melt several tablespoons butter over medium heat. Add the greens to the skillet and cook until very tender, adding some chicken stock as needed to prevent drying out or browning. 6. Add the garlic, parsley, oregano, sea salt and pepper and cook 1 more minute. If desired add the apples toward the end of the cooking time for the greens, however they will add a nice slight crunch if added in raw. 7. In a large bowl, toss together the quinoa and vegetable mixture along with the nuts. 8. Fill each squash half with the filling, adding a pinch of paprika on top of each along with 1-2 tablespoons of the cheese on top of each. 9. Place in a baking dish or on a stainless steel baking pan and bake at 350 for 15 more minutes, until heated through and cheese is melted. All contents copyright 2012 by Lydia Joy Shatney. All rights reserved. Page 17

18 SWEET POTATO CASSEROLE 2 1/2 pounds organic sweet potatoes, or yams, peeled and cubed 2 pastured eggs, lightly beaten 4 tablespoons cultured butter, melted plus more for the baking dish 2 tablespoons honey or maple syrup, optional Sea salt 1/2 teaspoon of cinnamon 1/2 teaspoon ginger Pinch of freshly grated nutmeg Fresh ground black pepper 1/2 cup crispy pecans, coarsely chopped (recipe follows) 1. Preheat oven to 350 degrees F. 2. Boil potatoes in a pot of water until fork tender. 3. Drain and mash into a large bowl. 4. Add the eggs, butter, honey or maple syrup, sea salt, cinnamon, ginger, nutmeg and pepper. Stir this mixture until well blended and smooth. 5. Butter and 8x8 inch baking dish. Pour the sweet potato mixture into the pan and sprinkle the top with pecans. Bake for minutes until a bit puffy. 6. Serve. Crispy Pecans 4 cups pecan halves 2 teaspoons sea salt Filtered water 4. Mix pecans with salt and filtered water in a bowl and leave in a warm place for at least 7 hours, or overnight. Drain in a colander. 5. Spread pecans on a stainless steel baking pan and place in a warm oven (no more than 150 degrees Fahrenheit) for 12 to 24 hours, until completely dry and crispy. 6. Store in an airtight container. All contents copyright 2012 by Lydia Joy Shatney. All rights reserved. Page 18

19 SIDE DISHES CLASSIC SOURDOUGH STUFFING 1 lb. loaf sourdough bread, store bought or homemade (find gluten free here), at least 1 day old, in one inch cubes (about 12 cups) 10 ounces mushrooms, sliced into 1/2 inch pieces (optional) 1 to 1 1/4 cups homemade chicken stock 2 cups onion, chopped 1 cup celery, chopped 10 sprigs fresh thyme, leaves stripped from the stems 10 to 12 fresh sage leaves, chopped 3 tablespoons chopped parsley Sea salt and fresh cracked black pepper to taste 1. In a large cast iron skillet cook celery, onion and mushrooms in melted butter until tender but not brown. 2. Remove from heat. Stir in sage, thyme, parsley, salt and pepper. 3. Place the bread cubes in a large bowl; add onion mixture. Drizzle with enough chicken stock to moisten, tossing lightly to combine. 4. Transfer bread mixture to a 2 quart casserole. 5. Bake, uncovered in a 325 degree oven for 30 to 45 minutes or until heated through. Note: Bread mixture may be used to stuff a pound turkey. Reduce the chicken stock to 3/4 to 1 cup. Sausage Stuffing: Prepare as above, omitting mushrooms if desired. Add in 1/2-1 pound any kind of pastured sausage you prefer, bulk or links with casings removed and crumbled (go with larger amount if omitting mushrooms) to the cooked veggies. Cook and stir until sausage is cooked through. Continue with directions, adding more chicken stock as needed. Giblet Stuffing: Using the turkey giblets (heart, liver, gizzard and the neck), rinse the giblets and refrigerate the liver. In a small saucepan cook the remaining giblets, covered in enough boiling chicken stock or water to cover for 1 hour. Add the liver. Simmer, covered for 20 more minutes until tender. Drain and chop the giblets. Stir the giblets into the cooked vegetable mixture and toss with bread cubes. Proceed with directions. All contents copyright 2012 by Lydia Joy Shatney. All rights reserved. Page 19

20 WILD RICE STUFFING 2 cups wild rice, cooked (recipe follows) 2 cups mushrooms, sliced 1 bunch organic green onions, chopped, about 12; or 4 organic leeks, chopped fine 3-4 stalks organic celery, chopped 4 sage leaves, minced 3-4 tablespoons parsley, chopped Pinch of freshly grated nutmeg Sea salt + black pepper to taste 1/2 cup melted butter tablespoons for sautéing and buttering the dish 1/2 cup crispy pine nuts (recipe follows) 1. In a cast iron skillet, melt 2 tablespoons butter and sauté mushrooms for 5 minutes, on medium heat. Add the celery and scallions or leeks, cook until tender but not brown another 6-8 minutes, lowering the heat if needed. Add the sage, parsley, nutmeg, salt and pepper to taste. 2. Toss the vegetable mixture with the cooked rice and melted butter and pine nuts. 3. Place in a buttered casserole dish and bake at 300 degrees until heated through about minutes. Wild Rice Oyster Stuffing: Prepare as above, omitting the mushrooms. Adding instead 2 cups shucked oysters (chopped with liquid reserved), to the cooked vegetables. Cook and stir for 2 minutes more. Toss this mixture with the rice in addition to the remaining oyster liquid in place of the butter. Continue as above. Wild Rice 2 cups wild rice 4 cups warm filtered water plus 4 tablespoons whey, yogurt, kefir or buttermilk 1 teaspoon sea salt 2-4 tablespoons butter 1. Place wild rice and warm water mixture in a flameproof casserole and leave in a warm place for at least 7 hours. 2. Bring to a boil, skim, reduce heat, stir in salt and butter and cover tightly. Without removing lid, cook over lowest possible heat for about 45 minutes. All contents copyright 2012 by Lydia Joy Shatney. All rights reserved. Page 20

21 Crispy Pine Nuts 4 cups raw pine nuts 1 tablespoon sea salt Filtered water 1. Mix pine nuts with salt and filtered water and leave in a warm place for at least 7 hours or overnight. Drain in a colander. 2. Spread on a stainless steel baking pan and place in a warm oven (no more than 150 degrees) for 12 to 24 hours, turning occasionally, until completely dry and crisp. 3. Store in an airtight container. All contents copyright 2012 by Lydia Joy Shatney. All rights reserved. Page 21

22 SAUCES CRANBERRY SAUCE Makes 4 cups 4 cups organic cranberries (16 ounces) 1 cup tawny or ruby port 1/2 cup of orange juice and zest of one orange 1/4 cup honey or rapadura 1. In a medium saucepan stir together the port, orange juice, zest and honey. Bring to boiling, stirring to dissolve honey or rapadura. 2. Add cranberries. Return to boiling; reduce heat. 3. Boil gently, uncovered, over medium-high heat for 3 to 4 minutes or until cranberries pop, stirring occasionally. 4. Remove from heat. 5. Serve warm or chilled. Can be made up to 3 days in advance. All contents copyright 2012 by Lydia Joy Shatney. All rights reserved. Page 22

23 GIBLET GRAVY Makes 2 1/2 cups Whole turkey Turkey or chicken stock, preferably homemade 4 ounces giblets 1 stalk celery with leaves, chopped 1/2 onion, chopped Pinch each of dried thyme, sage, parsley Pan drippings from roasted turkey 1/4 cup arrowroot or 1/2 cup of whatever flour you like Sea salt and pepper to taste Cream (optional) 1. Rinse giblets; refrigerate liver. 2. In a medium saucepan combine remaining giblets, the celery, onion and enough stock to cover. Bring to a boil; reduce heat. Simmer, covered for 1 hour. 3. Add liver. Simmer covered, about 30 minutes more or until tender. 4. Remove giblets; finely chop. Discard neck. 5. Strain broth, discard vegetables. 6. Chill giblets while the turkey roasts. 7. Using the strained pan drippings from a roasted turkey, skim and reserve fat from the drippings. Pour 1/2 cup (or more if you like) of the fat into a medium saucepan. Stir in arrowroot, dried herbs, salt and pepper. 8. Add enough reserved broth to drippings in a measuring cup to equal 2 cups. 9. Add broth mixture all at once to the arrowroot mixture in the saucepan. 10. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in chopped giblets. Heat through. 11. Stir in some cream if you like. All contents copyright 2012 by Lydia Joy Shatney. All rights reserved. Page 23

24 BASIC PAN GRAVY Makes 2 1/2 cups Pan drippings from roasted turkey 1/4 cup arrowroot or 1/2 cup of any flour you choose Chicken stock, preferably homemade Dried herbs of your preference, several pinches Sea salt and fresh cracked black pepper to taste Cream, optional 1. Pour pan drippings into a large measuring cup. Scrape the browned bits from the pan into the cup. Skim and reserve fat from the drippings. 2. Pour 1/2 cup of the fat into a medium saucepan, reserve remaining fat in case you choose to use more. Stir in arrowroot or flour. Add enough stock to drippings in the measuring cup to equal 2 cups. 3. Add stock mixture all at once to the flour mixture in saucepan. Cook and stir over medium heat until thicken and bubbly, adding more stock to thin out as needed up to 4 more cups of stock. Cook and stir for one minute more. 4. Season to taste with salt, pepper and herbs. 5. Splash in some cream if so desired. Apple Cider Gravy; Prepare as above, replace up to 1 1/2 cups of the stock with apple cider and proceed with directions. All contents copyright 2012 by Lydia Joy Shatney. All rights reserved. Page 24