This is the turkey recipe:
|Making the compound butter for the turkey - shallot, garlic, sage, lemon zest & juice|
|This is what the compound butter looks like with the ingredients blended together|
Heat 4 cups of chicken stock and pan drippings from turkey (remove excess fat) in a pan in low to medium heat. Add 1 bay leaf.
In another pan, melt 1/2 stick of butter and 4 tablespoons each of chopped carrots, celery, onions and minced garlic and cook in butter until it is slightly browned.
Stir 4 tablespoons of flour into the butter and veggies to make a roux. Cook for a few minutes until the roux turns golden brown in color.
Slowly pour the stock in the pan with the roux, whisking as you add it. Do not stop whisking. Once incorporated stop whisking, return to a boil, then lower heat to a simmer and reduce by a third.
Strain the gravy through a mesh strainer. Season to taste with kosher salt. This gravy was delicious.
http://twofrys.blogspot.com/2011/04/potato-salad.html. This is truly a "winning" recipe!
|Potato Salad - yum!|
|Allen's hearty Green Bean Casserole|
|Paula Deen Cheese Biscuit Mix - oh so good!|
|Allen's Turkey Stuffing!|
-Sophia & Allen/Two Frys