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GeorgiaPeaches
Turkey and Dumplings Ingredients GRAVY BASE 4 cups Turkey Broth Or Leftover Turkey Gravy Chicken Broth As Needed 1-½ Tablespoon Butter 1 bunch(es) Scallions (white And Light Green Parts), Minced ½ cups Frozen Mixed Peas And Carrots 2 cloves Garlic, Minced 1-½ cup Leftover Turkey, Cut Into Bite-size Pieces Salt And Pepper (to Taste) * * * * * * Dumplings: 2 cups All-purpose Flour 4 teaspoons Baking Powder 1 teaspoon Table Salt 1 cup Milk ¼ cups Melted Butter Preparation Instructions Measure out 4 cups of turkey broth or leftover turkey gravy. If using gravy instead of stock, it needs to be quite thin. If the gravy was on the thick side even when it was hot last night at dinner, thin it down with a little chicken stock. If you do not have enough turkey broth or leftover turkey gravy, measure what you have and add some chicken broth until you have approximately 4 total cups of liquid. When I made it last time, I had to add nearly 1 cup of chicken broth because I only had 3 cups of leftover turkey gravy. It tasted just fine. In a 10″ skillet with straight sides, melt the butter over medium heat. Add the scallions, peas, and carrots and cook for 2 minutes. Add the garlic and cook for 1 minute longer. Add the turkey then the turkey broth/gravy/chicken broth and stir to combine. Bring to a simmer and taste for seasoning. Add salt and pepper to taste. Don't under season the broth. Once the dumplings are added, the flavors will be muted, so season the broth a little more robustly than you normally would. While you are waiting for the broth to come to a simmer, make the dumplings by whisking together the flour, baking powder, and salt. When the broth mixture comes to a simmer and you have adjusted the seasonings, add the milk and melted butter to the flour mixture and use a spoon to stir everything together until it is just combined. Don't over-mix or you'll toughen the dumplings. I use two soup spoons to add the dumpling dough to the broth. I scoop up some of the dough with one spoon and push it off into the broth with the other. Continue adding dough as quickly as you can, leaving a little room between dumplings, if possible. It'll be a tight squeeze to get all of the dough into the broth, but it'll fit. IMMEDIATELY cover the dumplings with a tight fitting lid and cook for 20 minutes. Whatever you do, DON'T PEEK while they're cooking. The dumplings should lightly simmer while cooking. I normally reduce the heat to someplace between medium-low and medium after the first 5 minutes of cooking so the liquid does not simmer too aggressively. After 20 minutes, take the skillet off the heat and serve piping hot. This is an EXCELLENT way to use up Thanksgiving leftovers. Delicious and easy! Tip: this recipe has a high ratio of dumplings to broth, which means that it is not particularly soupy when fully cooked. If you like a lot of soup with your dumplings, use the same amount of gravy base but halve the dumpling recipe.
Turkey and Dumplings Ingredients GRAVY BASE 4 cups Turkey Broth Or Leftover Turkey Gravy Chicken Broth As Needed 1-½ Tablespoon Butter 1 bunch(es) Scallions (white And Light Green Parts), Minced ½ cups Frozen Mixed Peas And Carrots 2 cloves Garlic, Minced 1-½ cup Leftover Turkey, Cut Into Bite-size Pieces Salt And Pepper (to Taste) * * * * * * Dumplings: 2 cups All-purpose Flour 4 teaspoons Baking Powder 1 teaspoon Table Salt 1 cup Milk ¼ cups Melted Butter Preparation Instructions Measure out 4 cups of turkey broth or leftover turkey gravy. If using gravy instead of stock, it needs to be quite thin. If the gravy was on the thick side even when it was hot last night at dinner, thin it down with a little chicken stock. If you do not have enough turkey broth or leftover turkey gravy, measure what you have and add some chicken broth until you have approximately 4 total cups of liquid. When I made it last time, I had to add nearly 1 cup of chicken broth because I only had 3 cups of leftover turkey gravy. It tasted just fine. In a 10″ skillet with straight sides, melt the butter over medium heat. Add the scallions, peas, and carrots and cook for 2 minutes. Add the garlic and cook for 1 minute longer. Add the turkey then the turkey broth/gravy/chicken broth and stir to combine. Bring to a simmer and taste for seasoning. Add salt and pepper to taste. Don't under season the broth. Once the dumplings are added, the flavors will be muted, so season the broth a little more robustly than you normally would. While you are waiting for the broth to come to a simmer, make the dumplings by whisking together the flour, baking powder, and salt. When the broth mixture comes to a simmer and you have adjusted the seasonings, add the milk and melted butter to the flour mixture and use a spoon to stir everything together until it is just combined. Don't over-mix or you'll toughen the dumplings. I use two soup spoons to add the dumpling dough to the broth. I scoop up some of the dough with one spoon and push it off into the broth with the other. Continue adding dough as quickly as you can, leaving a little room between dumplings, if possible. It'll be a tight squeeze to get all of the dough into the broth, but it'll fit. IMMEDIATELY cover the dumplings with a tight fitting lid and cook for 20 minutes. Whatever you do, DON'T PEEK while they're cooking. The dumplings should lightly simmer while cooking. I normally reduce the heat to someplace between medium-low and medium after the first 5 minutes of cooking so the liquid does not simmer too aggressively. After 20 minutes, take the skillet off the heat and serve piping hot. This is an EXCELLENT way to use up Thanksgiving leftovers. Delicious and easy! Tip: this recipe has a high ratio of dumplings to broth, which means that it is not particularly soupy when fully cooked. If you like a lot of soup with your dumplings, use the same amount of gravy base but halve the dumpling recipe.
GeorgiaPeaches
Beef roast with gravy 3 pounds Chuck Tender Roast Or Rump Roast 8 cloves Garlic 2 Tablespoons Fresh Basil, Or 1 Tablespoon Dried 1 Tablespoon Coarse Salt 2 Tablespoons Black Pepper 2 Tablespoons Olive Or Canola Oil 1 cup Coffee _____ FOR THE GRAVY: 2 cups Liquid From Roast Drippings 2 Tablespoons Butter 2 Tablespoons Flour Preparation Instructions Place your roast on a cutting board and cut about 8 deep slices into it. Plug each hole with a clove of garlic and a bit of basil, making sure it's deep enough in the roast so it won't fall out when you flip it over. Crust the outside of the roast with the salt and pepper and then rub the oil over the entire roast. Heat a skillet up and place the roast in the skillet for a couple of minutes on each side to brown. Transfer to a roasting pan and add about a cup of water over the roast. Pour coffee over and cover with foil. Bake at about 375 degrees for 90 to 100 minutes, depending on desired doneness. Remove from the oven and transfer roast to a cutting board to allow it to rest. Take the liquid and strain it into a large measuring cup. You'll want about 2 cups of liquid. Set aside. In a sauce pot, melt 2 tablespoons of butter on medium heat. Add 2 tablespoons of flour and whisk to make a roux. Cook the roux for about a minute to cook off the floury taste. Slowly add the reserved liquid to the pot while whisking to keep the lumps away. Serve with mashed potatoes
Beef roast with gravy 3 pounds Chuck Tender Roast Or Rump Roast 8 cloves Garlic 2 Tablespoons Fresh Basil, Or 1 Tablespoon Dried 1 Tablespoon Coarse Salt 2 Tablespoons Black Pepper 2 Tablespoons Olive Or Canola Oil 1 cup Coffee _____ FOR THE GRAVY: 2 cups Liquid From Roast Drippings 2 Tablespoons Butter 2 Tablespoons Flour Preparation Instructions Place your roast on a cutting board and cut about 8 deep slices into it. Plug each hole with a clove of garlic and a bit of basil, making sure it's deep enough in the roast so it won't fall out when you flip it over. Crust the outside of the roast with the salt and pepper and then rub the oil over the entire roast. Heat a skillet up and place the roast in the skillet for a couple of minutes on each side to brown. Transfer to a roasting pan and add about a cup of water over the roast. Pour coffee over and cover with foil. Bake at about 375 degrees for 90 to 100 minutes, depending on desired doneness. Remove from the oven and transfer roast to a cutting board to allow it to rest. Take the liquid and strain it into a large measuring cup. You'll want about 2 cups of liquid. Set aside. In a sauce pot, melt 2 tablespoons of butter on medium heat. Add 2 tablespoons of flour and whisk to make a roux. Cook the roux for about a minute to cook off the floury taste. Slowly add the reserved liquid to the pot while whisking to keep the lumps away. Serve with mashed potatoes
BillySue32605
Cornish Game Hens Ingredients: 4 Cornish hens Creole seasoning Onion powder Black pepper 1/2 tablespoon oregano 1 tablespon thyme 1 tablespoon basil 3 tablespoon butter, melted Cooking Instructions: Wash hens inside and out. Sprinkle lightly with Creole seasoning, onion powder, and black pepper. Placve seasoned hens in a roasting pan, breast side up. Combine oregano, thyeme and basil; sprinkle over hens. Pour or brush with melted butter. Cover and bake in a 300 degree preheated oven about 60-70 minutes, or until very tender. Baste from time to time. Serves 4.
Cornish Game Hens Ingredients: 4 Cornish hens Creole seasoning Onion powder Black pepper 1/2 tablespoon oregano 1 tablespon thyme 1 tablespoon basil 3 tablespoon butter, melted Cooking Instructions: Wash hens inside and out. Sprinkle lightly with Creole seasoning, onion powder, and black pepper. Placve seasoned hens in a roasting pan, breast side up. Combine oregano, thyeme and basil; sprinkle over hens. Pour or brush with melted butter. Cover and bake in a 300 degree preheated oven about 60-70 minutes, or until very tender. Baste from time to time. Serves 4.
GeorgiaPeaches
Extra Crispy Buttermilk Fried Chicken Recipe Ingredients - 3 cups All-Purpose Flour 1 tablespoon Seasoned Salt 1 tablespoon Garlic Powder 1 tablespoon Onion Powder 1 tablespoon coarse Ground Black Pepper 2 Eggs 4 cups Buttermilk 1 cup Barbeque Sauce 2 tablespoons Worcestershire Sauce 1 tablespoon Steak Sauce 1 Whole Chicken, cut into pieces 2 cups Oil, for frying Preparation: In a large shallow dish, mix together flour, seasoned salt, garlic powder, onion powder, and black pepper. In a separate bowl, beat eggs, then whisk in buttermilk, barbeque sauce, Worcestershire sauce, and steak sauce. Dredge chicken in milk mixture, then in seasoned flour, alternating in each at least twice. Heat oil in a large, deep-sided skillet to 375 degrees F (190 degrees C). Cook chicken in hot oil until golden brown on both sides, about 10 minutes each side. Serves 6
Extra Crispy Buttermilk Fried Chicken Recipe Ingredients - 3 cups All-Purpose Flour 1 tablespoon Seasoned Salt 1 tablespoon Garlic Powder 1 tablespoon Onion Powder 1 tablespoon coarse Ground Black Pepper 2 Eggs 4 cups Buttermilk 1 cup Barbeque Sauce 2 tablespoons Worcestershire Sauce 1 tablespoon Steak Sauce 1 Whole Chicken, cut into pieces 2 cups Oil, for frying Preparation: In a large shallow dish, mix together flour, seasoned salt, garlic powder, onion powder, and black pepper. In a separate bowl, beat eggs, then whisk in buttermilk, barbeque sauce, Worcestershire sauce, and steak sauce. Dredge chicken in milk mixture, then in seasoned flour, alternating in each at least twice. Heat oil in a large, deep-sided skillet to 375 degrees F (190 degrees C). Cook chicken in hot oil until golden brown on both sides, about 10 minutes each side. Serves 6
GeorgiaPeaches
Chicken n Gravy sandwhiches (from RR) Ingredients 2 to 3 lemons, juiced (enough to yield 1/4 cup) 1 teaspoon sugar or honey Half a palmful finely chopped flat-leaf parsley 2 large or 3 to 4 small cloves garlic, minced 1/3 cup extra-virgin olive oil 4 pieces boneless, skinless chicken breasts Salt and freshly ground black pepper 3 tablespoons butter 3 tablespoons all-purpose flour 2 cups chicken stock 1 tablespoon Dijon mustard 1 loaf crusty French bread or 2 batardes (shorter, slightly wider baguettes) Directions Heat the oven to low heat. In a bowl, add the lemon juice, sugar or honey, parsley, garlic and extra-virgin olive oil. Stir to combine. Season the chicken with salt and pepper and add to the dressing, turn to coat and let marinate for 15 minutes. Heat a large skillet, broiler, grill or grill pan. Shake off excess marinade and cook the chicken for 6 minutes on each side. Remove to a cutting board, let rest for a few minutes and slice on an angle. While the chicken marinades and cooks, add the butter to a sauce pot over medium heat. When the butter melts, stir in the flour, cook 1 minute, then whisk in the stock. Cook until thickened to a light gravy, about 5 to 6 minutes. Season with black pepper, remove from the heat and stir in the Dijon. While the chicken cooks, crisp the bread in the warm oven. Cut the bread into 4 portions and split or halve. Use tongs to dip the sliced chicken in the gravy and fill the rolls. Arrange on a serving platter and serve.
Chicken n Gravy sandwhiches (from RR) Ingredients 2 to 3 lemons, juiced (enough to yield 1/4 cup) 1 teaspoon sugar or honey Half a palmful finely chopped flat-leaf parsley 2 large or 3 to 4 small cloves garlic, minced 1/3 cup extra-virgin olive oil 4 pieces boneless, skinless chicken breasts Salt and freshly ground black pepper 3 tablespoons butter 3 tablespoons all-purpose flour 2 cups chicken stock 1 tablespoon Dijon mustard 1 loaf crusty French bread or 2 batardes (shorter, slightly wider baguettes) Directions Heat the oven to low heat. In a bowl, add the lemon juice, sugar or honey, parsley, garlic and extra-virgin olive oil. Stir to combine. Season the chicken with salt and pepper and add to the dressing, turn to coat and let marinate for 15 minutes. Heat a large skillet, broiler, grill or grill pan. Shake off excess marinade and cook the chicken for 6 minutes on each side. Remove to a cutting board, let rest for a few minutes and slice on an angle. While the chicken marinades and cooks, add the butter to a sauce pot over medium heat. When the butter melts, stir in the flour, cook 1 minute, then whisk in the stock. Cook until thickened to a light gravy, about 5 to 6 minutes. Season with black pepper, remove from the heat and stir in the Dijon. While the chicken cooks, crisp the bread in the warm oven. Cut the bread into 4 portions and split or halve. Use tongs to dip the sliced chicken in the gravy and fill the rolls. Arrange on a serving platter and serve.
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