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Chef Michael White, author of the new cookbook Classico e Moderno, is cooking up last-minute holiday dishes. Make a sage and chestnut honey-glazed turkey, potato, celery root and fontina gratin, turkey gravy and latkes.
- 1 (14 to 16 pound) turkey, innards removed
- 5 tbsp butter, softened butter
- 8 fresh sage leaves
- Salt and freshly ground black pepper
- 1/2 cup chestnut honey
- 1 onion, quartered
- 2 carrots
- 2 celery ribs
Preheat oven to 475 degrees. Rinse turkey thoroughly. Pat it dry in and outside of the cavity and the exterior. Tuck the wings under the turkey and place in deep roasting pan on top of the onion, celery and carrots. Using clean hands, gently separate skin from breasts and spread the softened butter underneath without piercing thru. Place sage leaves underneath skin scattered throughout. Spread a bit of butter on top of the skin as well. Season with salt and pepper outside and inside the cavity. Tent turkey with foil, add water to bottom of pan and roast for 20 minutes, basting and rotating pan while turkey cooks. Lower temperature down to 400 degrees and cook for about 1.5 to 2 hours. Remove from oven and brush exterior with chestnut honey. Place back in oven for final hour without foil, until internal temperature reaches 180 degrees at the thigh. Remove from oven and allow to rest before serving. Serve with bone marrow, truffle bread pudding.
- 2 qts rich turkey stock (see below)
- 8 tbsp. unsalted butter
- 3/4 cup flour
- 2 tbsp brandy or marsala
- For stock:
- 1 turkey neck and giblets
- 1 small onion, chopped
- 1 celery rib, chopped
- 1 medium carrot, chopped
- 2 qts of water
- 1 sprig of thyme
- 1 bay leaf
To make stock:Put all stock ingredients into a small stock pot. Cover with cold water and bring to a simmer. Gently cook for 3 hours, skimming off fat. Pass and reserve.To make gravy:Remove the turkey from the roasting pan. Place on a cutting board with a well to rest and tent with foil. Place the roasting pan on the top of the stove. Turn the heat on medium high. Loosen the bottom of pan with a wooden spoon, add the turkey stock. Bring to a boil, then pass through a fine mesh sieve. You should have about 2 qts of turkey stock. Disregard any fat that rises to the top. In a medium-sized sauce pot, melt butter. Add flour and stir for 5 to 6 mins, cooking the flour out. Then slowly pour in turkey stock. Whisk to avoid getting lumps. Cook over medium heat until the sauce begins to thicken. Finish with the brandy.
- Unsalted butter for baking dish
- 1 tbsp. olive oil
- 1/2 cup finely chopped onions
- 2 cloves garlic, minced
- 2 sprigs thyme, picked
- 2 cups heavy cream
- 1/2 tsp. freshly ground nutmeg
- 2 lbs. Yukon gold potatoes, peeled and sliced 1/8th inch thick
- 2 lbs. celery root, peeled and sliced 1/8th inch thick
- 1 cup grated fontina cheese (can substitute with gruyere)
- 1/2 cup grated Parmigiano-Reggiano cheese
- Salt and freshly ground pepper to taste
Preheat an oven to 375 degrees. Butter a 9 x 13-inch casserole dish. In a saucepan, heat the oil, add the onions, garlic and thyme and cook over medium heat, until translucent. Add the cream and nutmeg, bring to a boil and simmer for 3 to 4 minutes. Season with salt and pepper and whisk to combine. Set aside to cool slightly. In a large bowl, combine the potatoes and celery root with the cream mixture until coated. Stir together the cheeses in a separate bowl. Layer the potato and celery root slices to overlap in the casserole dish, sprinkle with the cheese and continue to layer alternately adding cheese in between layers. Pour remaining cream over the gratin and finish the top layer with cheese. Cover with foil and bake for about 45 minutes. Remove foil and continue to bake until golden a further 30 minutes. Let cool slightly to allow the gratin to set before serving.
- 2 lb. Yukon gold potatoes
- 1 lg. onion, finely diced
- 2 lg. eggs
- Salt and pepper
- Oil for frying
- 1 jar apple sauce
- 1/2 pint sour cream
Preheat oven to 225 degreesPeel the potatoes and grate them with a box grater or food processor. Place grated potatoes in a pot with cold water and rinse. (Don’t wash the potatoes too much — you don't want to remove all of the starch.) Spin the potatoes dry in a salad spinner, then place on kitchen towels, blot dry very well and/or roll them up in the towel and squeeze. Transfer the grated potatoes to a bowl and add the egg and onion. Season with salt and pepper. Mix well, but don't over mix. Warm a skillet to medium-high heat and, working in batches, add a kitchen spoon full of potato mix (about 3 oz.) to a skillet that has a 1/4 inch of canola oil. Cook the potato latkes until crispy, then turn over and crisp the other side. Transfer to paper towels to drain and season with salt. Keep latkes warm on a cookie sheet that is in the oven at 225 degrees. Serve with apple sauce and sour cream or crème fraiche.