Terry's Thanksgiving Recipes 2019

Here are the two recipes Terry and I talked about on Monday's show!

Apple Cider Brine

Ingredients:

1 fresh or thawed turkey

2 oranges, sliced

8 cups apple cider
2/3 cups kosher salt
2/3 cup sugar

8 slices fresh ginger root
1 cup chopped onion
1 cup chopped carrots
2 bay leaves
1 teaspoon black peppercorns

2 teaspoons allspice berries, crushed
4 cups cold water

1.     Combine the cider, salt, sugar, ginger, onion, carrots, bay leaves, peppercorns and crushed allspice berries in a large stockpot. Bring to a boil over medium high heat and cook for about five minutes, stirring occasionally, or until the sugar and salt dissolve. Remove from the heat, add the cold water, and cool to room temperature. 

2.     Have ready a pot large enough to hold the turkey and the brine. Place a plastic oven bag inside another to create a double-thickness.  Rest in the bags in a pot or roasting pan to collect any possible leaks and to make moving the turkey easier. Wash the turkey inside and out and remove the giblets and neck and reserve for gravy or stuffing if desired. 

3.     Place the turkey inside the double-thickness bag and stand it upright. Place orange slices in the main cavity. Cover the turkey completely with the brine. 

4.     Cover or tightly close the bag and refrigerate for 12-24 hours. Turn the turkey 3 or 4 times during the brining. 

5.     Before roasting, remove the turkey from the brine and rinse with cold water. Pat dry with paper towels before roasting. 

Roasted Stuffed Onions

Serves 4

Ingredients:

½ pound mushrooms, stems removed and sliced

4 tablespoons unsalted butter

Salt and Pepper

4 medium yellow onions, peeled

2 tablespoons olive oil

1 ½ cup drinking quality dry white wine

2 teaspoons fresh thyme leaves

¾ cup plain breadcrumbs

¾ cup Parmigiano-Reggiano, grated

¼ pound bacon, cooked and chopped

3 tablespoons heavy cream,

2 tablespoons flat leaf parsley, chopped

Kosher salt and freshly ground black pepper

1.     Melt the in a large saucepan until bubbling. Add the mushrooms and stir to coat with butter. Allow the mushrooms to cook, unturned and allow them to brown on one side. Season with salt and pepper. Set aside. 

2.     Preheat oven to 425°F. Slice the top one quarter off the top of each onion and cut     

just enough off the bottom of each onion to allow it to sit flat in the roasting dish.

3.     Heat the olive oil in an oven proof skillet. Place the onions cut side down and sauté 

until golden brown. Remove the pan from the heat and invert the onions cut side up. 

4.     Pour the wine over the onions and season with salt, pepper and thyme. 

5.     Bake, uncovered, until just tender or about 1 hour.

6.     Remove the onions from the skillet leaving the cooking liquid in the pan. Scoop out 

the inside of each onion, leaving a ½ inch “shell”.  Chop enough of the scooped out 

onion to make about ½ cup.

7.     In a mixing bowl, combine the ½ cup onion, breadcrumbs, Parmigiano-Reggiano, 

cooked bacon, cream and parsley. Season with salt and pepper to taste. 

8.     Divide the filling between the onion “shells” and place the filled onions back into the 

skillet with the cooking liquid. Roast for an additional 20 minutes, or until hot. 

9.     Serve the roasted onions with some of the pan juices.