top of page

Turkey Day Recipes

Mama Cass’ Simple Roast Turkey with Drippin's Gravy

1 (15 pound) thawed turkey (you can defrost in the fridge for up to 5 days or overnight in a sink or cooler full of water (or brine)

 Kosher salt

 Freshly ground black pepper

 1 bunch of flat leaf parsley

 1 bunch of fresh sage 

 1 large bunch fresh thyme

 1 Granny Smith apple, quartered

 2 large carrots, peeled and cut into 2in chunks

 2 Spanish onion, quartered

 4 celery stalks, cut into 2in chunks

 1 bottle of good dry white wine (like a sauv or grenache blanc)

 1 head garlic, halved crosswise

 4 tablespoons (1/2 stick) melted butter 

 

  1. Preheat the oven to 350 degrees F.

 

  1. Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers, tuck the wings back and pat the outside dry. Liberally salt and pepper the inside of the turkey cavity. Chop onions, carrots, celery and apple, stuff turkey with half of apple, half of one onion, half of the garlic head and all of the herbs, tie the legs together with butchers twine. The rest of the veggies can go into the bottom of your roasting pan, place the turkey on top of veggies (or onto a rack placed over veg) and arrange the neck (you can cut it into two or three pieces so it fits better) and giblets around the turkey. Pour half of the bottle of wine into the pan along with two cups of water (you want there to be about an inch of liquid in the bottom of the pan (enough to come al least halfway up the veg, but not enough to be soaking the bottom of your bird). Brush the outside of the turkey with the butter and sprinkle with salt and pepper. 

 

  1. Tent with foil and roast for 2 1/2 hours (add an extra 15 minutes per pound for larger birds, less for smaller). Remove the foil, baste with more melted butter and crank the oven to 425 degrees F. Roast for another hour or until skin is golden and the meat at the thigh registers 165 degrees (make sure you test the meat without touching the thigh bone). Take out of oven, cover lightly with foil and let rest while you make the gravy.

 

  1. Strain out the veg/bits from the bottom of your roasting pan (making sure to add any accumulated juices from your resting turkey) and place liquid into a large sauce pan (ideally you would like 6-8 cups of liquid - add one cup of white wine and the rest turkey or chicken stock to make up the difference, dont worry, it will reduce), heat until boiling and then reduce to a simmer, let reduce by half (15-20 minutes) on med/low. While stock is reducing, whisk 4 tablespoons of flour into 3/4 cup of ice cold water, making sure there are no lumps. While liquid is rapidly simmering, slowly whisk in flour slurry, continue to whisk, while simmering, until thickened to your liking (usually another few minutes, it will thicken further as it cools*). TASTE your gravy now and add any salt or pepper as needed. Pour hot gravy into serving dish and enjoy!

​

​

Turkey Roasting Times- Done @ 165-170°F in Thigh

​

Weight

12-14lbs

14-16lbs

16-18lbs

18-20lbs

20-25lbs

350° Roasting Time

2.5 to 3 hours

3 to 3.75 hours

3.75-4 hours

4-4.5 hours

4.5-5 hours

MCR Sausage and Apple Stuffing

  • 1 bag of MCR stuffing mix or ~16 cups of dry bread cubes

  • 1 Tbl vegetable oil

  • 1 lb pork sausage

  • 1 onion, finely diced

  • 4 stalks celery, chopped

  • 2 tart apples, such as granny smith, peeled, cored, and chopped

  • 4 Tbl unsalted, melted butter

  • 2-3 cups turkey, or chicken stock

  • 2 tsp Salt and 1/2 tsp pepper (to taste)

  • 1/4 cup chopped parsley, 2 Tbs fresh chopped sage

  • 3 large eggs, beaten
     

  1. Preheat oven to 350°F, butter a 9”x13” pan.

  2. Place bread cubes into a large bowl and set aside.

  3. Heat oil in large frying pan.

  4. Brown sausage meat, breaking up with spoon until completely cooked through

  5. Transfer the cooked sausage into the bowl with bread, leaving hot fat in the pan (add extra butter if needed). 

  6. Return pan to heat and add onion, celery and apple. Cook until onions are translucent and everything has softened.

  7. Transfer veggie mixture into bowl

  8. Add melted butter, salt, pepper and herbs, and beaten eggs, fold into bread mixture until everything is well mixed, being careful not to crush bread.

  9. Add stock while gently folding mixture till “wet” not sopping but you want everything to be very moist.

  10. Scrape into buttered baking dish and cover with foil.

  11. Bake for 30 minutes, and then remove foil and continue to bake for another 20-30 mins until the top is golden brown, crunchy and sizzling. **Note: if stuffing looks dry when you remove the foil, add a little more stock, pouring evenly over entire dish... nobody likes dry stuffing!**

  12. Allow it to cool fro 5-10 minutes before serving. 

bottom of page