Thanksgiving Turkey Sauces

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Chef and Dietician Natalie Hancock , a Suffield native, gives you extra tips for your turkey day feast

Turkey Gravy

  • Ingredients
  • ½ cup turkey fat from drippings
  • ½ cup flour
  • 3 cups turkey (or chicken) stock, low sodium
  • 1 cup turkey juices from drippings
  • 2 tablespoons white wine (optional)
  • 1 cup sliced mushrooms (optional)
  • ¼ teaspoon salt or to taste
  • ¼ teaspoon white pepper

Directions

  1. Gather drippings from thoroughly cooked turkey, a gravy separator works nicely. Add ½ cup of turkey fat to a large sauce pan over medium heat.  Add ½ cup of flour and whisk it continuously for 2-3 minutes.
  2. Slowly add in the turkey juices, whisking continuously.  Add in the turkey stock and wine. Continue to whisk gravy as it thickens.
  3. Once gravy comes to a boil it will thicken quickly.  Add mushrooms and simmer several minutes. Add more stock if needed.  Season with salt and pepper.

Makes about 4 cups

 

Pear Cranberry Relish

Ingredients:

  • ½ cup chopped walnuts
  • 1 ½ cups apple cider
  • 1 cinnamon stick
  • 2 cups fresh cranberries
  • 2 medium Bosc pears, chopped
  • ½ tsp cooking oil
  • 1 tsp honey (optional)

 

Directions:

  1. Preheat oven to 350.  Toast walnuts for 7 minutes on a sheet pan.  Then set aside.
  2. Put cider and cinnamon stick in a small pot over high heat.  Bring to a boil, then reduce heat to medium and simmer for 10-15 minutes, cider should have reduced down to almost half.
  3. Add 2 cups of cranberries to the cider and cover.  After a minute or two you should hear cranberries start to split.  Once this happens turn off heat and leave pot covered.  Remove cinnamon stick.
  4. Heat oil in a medium sauté pan, once the oil is very hot add chopped pear.  Sauté pears for 5 minutes.  They should be soft and slightly caramelized.
  5. Strain cranberries and save liquid. Add cranberries and toasted walnuts to the pears and combine.  Add 2 tablespoons of reserved cranberry cider liquid.  Add a touch of honey if desired.

Serve as an accompaniment to Turkey

Makes 2 cups

*Note* Reserved cranberry cider liquid makes a great seasonal Bellini.  Just add 1 tablespoon to an empty champagne glass and top off with champagne, or try sparkling cider for a non-alcoholic cocktail.

 

 

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