WORK-BACK SCHED­ULE REAL GRAVY

MAKES 12 TO 14 SERV­INGS HANDS-ON TIME 15 MIN­UTES TO­TAL TIME 1½ HOURS

Canadian Living - - Cook & Eat / Thanksgiving -

1 WEEK BE­FORE

• Print out recipes and make your shop­ping list. • If you plan to use a fresh tur­key, or­der it now. Place an or­der with your florist while you’re at it. • Buy wine, beer and any other al­co­hol in ad­vance so you won’t have to deal with crowds.

3 DAYS BE­FORE

• If you’re us­ing a frozen tur­key, start thaw­ing it by plac­ing the bird on a rack set over a rimmed bak­ing sheet in the fridge.

2 DAYS BE­FORE

• Make Cran­berry Sauce. Re­frig­er­ate in an air­tight con­tainer. • Pick up the fresh tur­key (if us­ing). • Pick up the flow­ers.

1 DAY BE­FORE

• Make Jewelled Farro & Wild Rice, omit­ting the pars­ley. Re­frig­er­ate in an air­tight con­tainer. • Prep and cut the acorn and kabocha squash for Roasted Squash Med­ley. Re­frig­er­ate in an air­tight con­tainer. • Trim and re­move the leaves from the brus­sels sprouts for Brus­sels Sprouts With Ba­con & Blue Cheese. Shred the cores. Re­frig­er­ate the leaves and cores in sep­a­rate air­tight con­tain­ers. • Set the ta­ble.

5 HOURS AHEAD

• Spatch­cock the tur­key, then re­frig­er­ate on a rack set over a bak­ing sheet. • Make the tur­key stock for Real Gravy.

4 HOURS AHEAD

• Assem­ble Sausage & Herb Dress­ing; bake un­til it reaches 165°F. Re­move from oven. Let stand at room tem­per­a­ture. • Fin­ish Roasted Squash Med­ley. Let stand at room tem­per­a­ture.

3 HOURS AHEAD

• Fin­ish Roast Spatch­cock Tur­key.

2 HOURS AHEAD

• Make Creamiest Champ Mashed Po­ta­toes, omit­ting the green onions and pars­ley. Let stand at room tem­per­a­ture. • Re­move Jewelled Farro & Wild Rice and Cran­berry Sauce from the fridge and bring to room tem­per­a­ture. Toss the farro mix­ture.

1 HOUR AHEAD

• Fin­ish Brus­sels Sprouts With Ba­con & Blue Cheese. • Once you’ve re­moved the tur­key from the oven, fin­ish Real Gravy and Sausage & Herb Dress­ing.

JUST BE­FORE SERV­ING

• Re­heat Creamiest Champ Mashed Po­ta­toes in a saucepan over medium-low heat, stir­ring in more cream and milk if needed. Stir in the green onions and pars­ley. • Re­heat Roasted Squash Med­ley in a 350°F oven for 10 min­utes, if de­sired. Fin­ish with figs (if us­ing). • Add the pars­ley to Jewelled Farro & Wild Rice; driz­zle with olive oil and vine­gar.

Tur­key Stock 2 tsp canola oil re­served tur­key back, giblets and neck 1 onion, chopped 2 bay leaves (op­tional) 1 900 ml pkg no-salt-added

chicken broth

Gravy ¼ cup but­ter 5 tbsp all-pur­pose flour strained pan juices from Roast Spatch­cock Tur­key (see recipe, left) pinch each salt and pep­per Tur­key Stock In large pot, heat oil over medium heat. Roughly chop tur­key back and neck into 2 to 3 pieces each; add to pot with giblets and cook, turn­ing oc­ca­sion­ally, un­til browned all over, 5 to 7 min­utes. Re­move to bowl. Add onion to pot; cook un­til golden, about 3 min­utes. Re­turn tur­key bits and any juices to pot. Add bay leaves (if us­ing) and chicken broth, scrap­ing up browned bits. Bring to boil; re­duce heat and sim­mer for 40 min­utes.

Strain through fine-mesh sieve into bowl. Skim off any fat on sur­face. (You should have about 4 cups stock.)

Gravy In saucepan, melt but­ter over medium heat. Sprin­kle in flour; stir un­til light brown, 1 to 2 min­utes. Whisk in ½ cup of the Tur­key Stock un­til ab­sorbed; whisk in ½ cup more stock un­til smooth. Grad­u­ally whisk in re­main­ing stock; bring to boil. Re­duce to sim­mer; cook un­til thick­ened slightly and re­duced to 2½ cups, 20 to 25 min­utes.

Stir pan juices into gravy; bring to boil. Re­duce to sim­mer; cook, stir­ring of­ten, for 5 min­utes. Stir in salt and pep­per.

PER EACH OF 14 SERV­INGS about 85 cal, 1 g pro, 7 g to­tal fat (3 g sat. fat), 2 g carb (trace di­etary fi­bre, trace sugar), 15 mg chol, 89 mg sodium, 234 mg potas­sium. % RDI: 1% iron, 3% vit A, 4% fo­late.

Pair rus­tic dish­ware with glitzy gold flat­ware for an el­e­vated yet hum­ble ta­blescape that feels suited to the har­vest. Keep it ca­sual by for­go­ing for­mal ta­ble linens, such as place­mats and table­cloths, and dis­play­ing match­ing flow­ers in a se­ries of mis­matched ves­sels.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.