Thanksgiving is just days away and if you are hosting Thanksgiving for the first time or for the 10th time, it always helps to get some professional advice. Today on the KSFY Morning News, we welcomed Sanford's Executive Chef John Gilbertson. He gave us some tips of his trade while preparing a holiday turkey.
There is a prep class Tuesday from 6:00 until 7:30 p.m. It is $10 to attend and is at the Center for Health and Well Being. For more information or to RSVP, you can call (605) 312-2150 or email CHWB@sanfordhealth.org.
Wild Rice and Hazelnut Dressing. 1 cup wild rice, cooked 4 cups Turkey stock/broth 8 slices whole grain bread 1/4 cup extra virgin olive oil 3 cups chopped red onion 1 tablespoon thyme 1 tablespoon sage 1 teaspoon ground black pepper 2 cups chopped celery 1 cup hazelnuts, coarsely chopped 1/2 cup dried cranberries 1 apple, diced 1 cup chopped fresh parsley 1 teaspoon diamond crystal Kosher salt. In a large skillet, heat olive oil over medium heat. Add onions and saute for 4-5 minutes until softened and lightly caramelized. Then add herbs and celery. Saute 5 minutes more. Turn off heat and add the hazelnuts, cranberries, apple, and parsley. Stir in cooked rice, torn bread, salt and broth. The stuffing can then be baked in a 350 degree oven for about 35 to 40 minutes.
Roast Turkey with Aromatic Vegetables 1 each 14- to 15- pound turkey 1 teaspoon fresh thyme 2 carrots, roughly chopped 2 stalks celery, roughly chopped 2 yellow onions, roughly chopped 1/2 cup white wine 4 tablespoons olive oil 2 Tablespoons Diamond crystal Kosher Salt 1 tablespoon Black Pepper Roast the turkey uncovered at a temperature ranging from 325°F to 350°F. Higher temperatures may cause the meat to dry out, but this is preferable to temperatures that are too low which may not allow the interior of the turkey to cook to a safe temperature. It is important to keep the oven door closed as much as possible while the turkey is roasting to maintain a constant temperature in the oven. Roasting a turkey breast-side down for the first hour will keep the turkey moist. Turn turkey over after first hour to finish cooking. Carrots, onions and Celery layered at the base of a roasting pan adds flavor to the juices for delicious gravy. Use a meat thermometer to determine the proper doneness, which is at least 165°F for the breast and 170°F for the thigh. After removing the turkey from the oven, the temperature of the meat will increase by about 5° as the turkey rests. It is important to not let the turkey overcook, because the breast meat may quickly dry out.
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