Main Dish | Good Dinner Mrs Mellen

Category: Main Dish
- VEGETARIAN BEAN CHILI WITH MOIST CORN BREAD
  
  Posted at 5:40 pm by Good Dinner Mrs Mellen
  
  Oct 20th
  There are so many vegetarian chili recipes that make absolutely delicious healthy chili. I love to make my vegetarian chili with loads of beans and I add veggie crumbs for extra protein. My recipe is low in salt making it even extra healthy. If you use flavorful spices salt is not needed.
  
  VEGETARIAN BEAN CHILI
  
  1 tbsp. olive oil
  
  1 each red and green bell pepper, coarsely chopped
  
  1/2 cup chopped onion
  
  2 cloves minced garlic
  
  3 cans (14 1/2 oz. each) no salt added diced tomatoes
  
  2 cans (15.5 oz.) black beans, drained and rinsed
  
  2 can (15.5 oz.) garbanzos beans, drained and rinsed
  
  1 box (32 oz.) unsalted vegetable stock
  
  3 tbsp. tomato paste
  
  2 tsp chili powder
  
  1 teaspoon oregano leaves
  
  1/2 teaspoon ground cumin
  
  1 package (12 oz) Lightlife Smart Ground
  
  Heat oil in a large saucepan on medium heat. Add bel peppers, onion, and garlic; cook and stir 8 to 10 minutes or until tender.
  
  Stir in remaining ingredients. Bring to boil. Reduce heat to medium-low; simmer 1 hour, stirring occasionally.
  
  Makes 8 servings.
  
  Corn Bread
  
  INGREDIENTS
  
  1 cup Indian Head Yellow Corn Meal
  
  1 cup all-purpose flour
  
  1/2 cup sugar
  
  1 teaspoon salt
  
  1 Tablespoon baking powder
  
  1/2 cup oil
  
  2/3 cup milk
  
  2 eggs, beaten
  
  PREPARATION
  
  Preheat oven to 400 degrees. Combine cornmeal, flour, sugar, baking powder and salt in a bowl. Mix oil, egg, and milk together and add to dry ingredients, mixing until batter is uniform. Bake in a greased 9″x9″x2″ pan for 20-25 minutes.
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  Posted in Easy recipes, Good Dinner Mrs Mellen, Healthy, Hearty Meal, lunch, Main Dish, Main Meal, vegan, Vegetarian, Weeknight dinner | Tagged beans, CORN BREAD, Easy recipe, INDIAN HEAD CORN MEAL, vegan, VEGAN CHILI
- Swordfish with Pesto and Tomatoes
  
  Posted at 8:19 am by Good Dinner Mrs Mellen
  
  Aug 25th
  Swordfish is a versatile white fish that can be bland if not seasoned right. I love swordfish for that reason since I can add my personal splash of spices to create so many different meals and tastes. As you all know if you follow my blog I love Mediterranean spices and food. Add the fresh fish from the sea and I am in heaven. Fresh swordfish is an experience not to be missed and we in New England are fortunate to have the best fresh swordfish in our markets. I also like to make swordfish kabobs and grill!
  
  1 pound Swordfish
  
  1/4 cup Pesto*
  
  1/2 cup chopped cherry tomatoes
  
  2 tablespoon garlic, minced
  
  2 tablespoon fresh basil, chopped
  
  1 tablespoon olive oil
  
  pinch sea salt
  
  Preheat oven 425F. Place swordfish in baking dish. Spread pesto evenly over swordfish. Top with remaining ingredients. Bake for 30 minutes. Serves 2
  
  Enjoy!
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  Posted in Fish, Good Dinner Mrs Mellen, Healthy, Main Dish, Main Meal, seafood | Tagged Mediterranean Swordfish, sunday dinner, tomatoes
- Baked Cod with Panko Parmesan Crust
  
  Posted at 11:19 am by Good Dinner Mrs Mellen
  
  Jun 2nd
  Codfish versatility lends to many different toppings. In New England, where beautiful fresh fish is prevalent, many restaurants still serve the traditional Ritz cracker topping which is delicious. I love to create new toppings to enhance the flavor of cod. Being of Italian heritage I gravitate toward Mediterranean flavors used by my family when I was growing up. My recipes are strongly influenced by my mother and grandmother who were wonderful cooks and shared their passion with me. I am grateful for and indebted to their high standards, serving wonderfully prepared fresh food flavored with their love of family. I am the cook I am today because of these two exceptional women.
  
  4 cod fillets(3 ounces each)
  
  1/4 cup fresh lemon juice
  
  1/2 cup unseasoned panko breadcrumbs
  
  1/4 cup fresh grated Parmesan cheese
  
  2 cloves garlic, crushed
  
  1 teaspoon dried oregano
  
  1/8 teaspoon crushed red pepper
  
  1/4 teaspoon sea salt
  
  1 tablespoon olive oil
  
  1/2 cup chopped cherry tomatoes
  
  1/4 cup chopped kalamata olives
  
  2 teaspoons capers
  
  Preheat oven to 425F.
  
  Place cod in a baking dish then pour lemon juice over. Let sit while preparing the breadcrumb topping.
  
  In a small bowl combine breadcrumbs, cheese, garlic, oregano, pepper, salt, and oil. Toss to mix.
  
  Cover fish with breadcrumb mixture. Top with tomatoes, oil, and capers. Bake for 15 -20 minutes or until the topping starts to brown. Do not overcook. Serve hot or at room temperature.
  
  Serves 4.
  
  Enjoy!
  
  You can also find my recipes @buzzchomp.com
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  Posted in family meals, Fish, Food, Main Dish, Main Meal, Weeknight dinner | Tagged cod fish, easy, Healthy, mediterranean topping
- ROASTED CHICKEN CACCIATORE
  
  Posted at 12:21 pm by Good Dinner Mrs Mellen
  
  Mar 24th
  Cacciatore means “hunter” in Italian. In cooking, cacciatora refers to a meal prepared “hunter-style” with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine. Cacciatore is popularly made with braised chicken or rabbit. Growing up in an Italian American family with a mother who was an excellent cook I learned to make Chicken Cacciatore at a young age. My mother who is now 97 didn’t have a written recipe she just created as she cooked. I’ve tried to recreate her recipe adding porcini mushrooms her favorite. This recipe also double very well for a larger group. A few tips that I learned from my mother: Always soak chicken for about 10 minutes in salted water to clean. Then pat dry before cooking.
  
  INGREDIENTS
  - ½ ounce dried mushrooms, like porcini (1/2 cup)
  - 2 tablespoons olive oil
  - Salt and freshly ground pepper
  - 2 chicken breasts with skin and backbone, halved crosswise
  - 2 chicken thighs with skin
  - 2 chicken legs with skin
  - 1 small onion, minced
  - 1 large red pepper, sliced
  - 2 large garlic cloves, minced
  - 2 tablespoons fresh minced Italian parsley
  - 1 heaped teaspoon minced fresh rosemary, or 1/2 teaspoon crumbled dried rosemary
  - ¼ teaspoon red pepper flakes
  - ½ pound mushrooms, trimmed and sliced
  - ½ cup red wine
  - 1 28-ounce can San Marzano tomatoes in juice, put through a food mill. I use Cento.
  PREPARATION
  1. Place the dried mushrooms in a bowl or heat-proof glass measuring cup and pour on 2 cups boiling water. Let sit 15 to 30 minutes, until mushrooms are softened. Drain through a strainer lined with cheesecloth or a paper towel and set over a bowl. Rinse the mushrooms in several changes of water, squeeze out excess water and chop coarsely. Set aside. Measure out 1 cup of the soaking liquid and set aside.
  2. Preheat oven to 375F. Heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy nonstick skillet. Season the chicken with salt and pepper and brown, in batches, for 5 minutes on each side. Transfer the chicken pieces a roasting pan. Pour the fat off from the pan and discard.
  3. Turn the heat down to medium, add the remaining oil and the onion and pepper, as well as a pinch of salt. Cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the garlic, parsley, rosemary, red pepper flakes and salt to taste. Cover, turn the heat to low and cook, stirring often, for 5 minutes, until the mixture is soft and aromatic. Stir in the fresh and dried mushrooms, turn the heat back up to medium, and cook, stirring, until the mushrooms are just tender, about 5 minutes. Season with salt and pepper. Stir in the wine and bring to a boil. Cook, stirring, for a few minutes, until the wine has reduced by about half. Add the tomatoes and salt and pepper to taste. Cook over medium heat for 5 to 10 minutes, stirring often, until the tomatoes have cooked down a little and smell fragrant. Stir in the mushroom soaking liquid that you set aside.
  4. Poor mushroom mixture over chicken. Bake at 400˚F uncovered for 45-55 minutes or until the chicken is cooked through (165˚F internal temp) and the sauce is bubbling.
  5. Taste, adjust seasoning and serve with pasta or rice.
  Enjoy!
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  Posted in Chicken, family meals, Main Dish, Main Meal | Tagged Cento San Marzano tomates, chicken cacciatore, sunday dinner
- BAKED RIGATONI WITH WHITE SAUCE AND MUSHROOMS
  
  Posted at 10:28 am by Good Dinner Mrs Mellen
  
  Mar 17th
  In the winter I like to make hearty, flavorful meals that are quick and easy; especially living in New England where we have harsh winters. When the snow starts to fall, drifting against my front door I go to my pantry looking for pasta. Instead of Lasagna noodles, I used Rigatoni to make an easy Baked Rigatoni filled with mushrooms, cheeses and topped with a Bechamel sauce. This is a basic sauce white sauce that anyone can make. Don’t let the French name fool you. Make a large salad arranging tomatoes, cucumbers, on endive lettuce. Top with feta cheese. Pour a light light balsamic vinaigrette over the salad. Serve with crisp fresh bread. And don’t forget a glass of wine!
  
  Ingredients
  
  1 pound box DeCecco Rigatoni no.24
  
  2 1/2 cups whole milk
  
  5 tablespoons unsalted butter, divided
  
  1/4 cup all-purpose flour
  
  2 teaspoon of sea salt
  
  1 teaspoon freshly ground black pepper
  
  2 teaspoon ground nutmeg
  
  8 ounces portobello mushrooms, sliced
  
  three leeks, thinly sliced
  
  1 tablespoon fresh thyme
  
  1 carton (8 ounces) whole milk ricotta
  
  8 ounces fresh mozzarella, divided in half.
  
  1/2 cup freshly ground Parmesan, plus 1 tablespoon
  
  Directions
  - Preheat the oven to 375 degrees F.
  - Heat 1 tablespoon of oil and 1 tablespoon of the butter in a large (12-inch) saute pan. When the butter melts, add the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes until the mushrooms are tender and they release some of their juices. Add sliced leeks and thyme. If the mushrooms are dry add another tablespoon oil. Saute for an additional 5 minutes to make sure leeks and mushrooms cook evenly Set aside.
  - In a small bowl combine ricotta, 1/2 mozzarella chopped and 1/2 cup parmesan cheese. Set aside until assembly.
  - Bring a large pot of water to a boil with 1 tablespoon salt. Add the rigatoni and cook for 14 minutes, stirring occasionally. Drain and set aside.
  - For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 4 tablespoons (1/2 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add salt, pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
  - To assemble the baked rigatoni, spread some of the sauce in the bottom of an 8 x 10 baking dish. I used a Le Creuset dutch oven. Arrange a layer of noodles on top, then 1/2 cheese mixture topped with1/2 of the mushrooms, then sauce. Repeat 1 more time, layering noodles, cheese, mushrooms, and sauce. Top with a final layer of noodles and sauce, remaining mozzarella, sliced and sprinkle with the remaining tablespoon Parmesan. Add a touch of nutmeg on top.
  - Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.
  Enjoy!
  
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  Posted in Casserole, Good Dinner Mrs Mellen, Hearty Meal, Main Dish, Main Meal, pasta, Vegetarian | Tagged BAKED RIGATONI, DECECCO RIGATONI, Easy recipe, Hearty Meal, WHITE SAUCE
- Ina Garten’s Chicken Marbella
  
  Posted at 5:19 pm by Good Dinner Mrs Mellen
  
  Mar 9th
  Ina Garten’s Chicken Marbella
  
  I’m a big fan of Ina Garten collecting all her cookbooks. I opened her new cookbook, Cook Like a Pro: Recipes and Tips for Home Cooks, a Christmas present from my husband Chris, eager to try her variation of Chicken Marbella. When the Silver Palate cookbook was all the rage I made Chicken Marbella and wasn’t very impressed. So I approached Ina’s reinvention with trepidation planing on being disappointed. I made the dish and served it for a family Sunday dinner. Much to my surprise and delight we throughly enjoyed Ina’s Chicken Marbella. I found the flavor more intense than the Silver Palate recipe created by the addition of more prunes, olives, garlic, caper juice and less sugar. I will definitely make this recipe again.
  - 1/2 cup good olive oil
  - 1/2 cup good red wine vinegar
  - 1 1/2 cups large pitted prunes, such as Sunsweet
  - 1 cup large green olives, pitted, such as Cerignola (see tip)
  - 1/2 cup capers, including the juices (3 1/2 ounces)
  - 6 bay leaves
  - 1 1/2 heads of garlic, cloves separated, peeled, and minced (see tip)
  - 1/4 cup dried oregano
  - Kosher salt and freshly ground black pepper
  - 2 (4-pound) chickens, backs removed and cut in 8 pieces
  - 1/2 cup light brown sugar, lightly packed
  - 1 cup dry white wine, such as Pinot Grigio
  INSTRUCTIONS
  - Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper in a large bowl. Add the chicken to the marinade. (You can also place the chicken and marinade in a 2-gallon plastic storage bag and squeeze out the air to make sure the chicken is fully covered with the marinade.) Refrigerate overnight, turning occasionally to be sure the marinade is getting into all of the chicken pieces.
    Preheat the oven to 350°F.
    
    Place the chicken, skin side up, along with the marinade in one layer in a large (15 × 18-inch) roasting pan, sprinkle with the brown sugar, 2 teaspoons salt, and 1 teaspoon pepper, and pour the wine around (not over!) the chicken. Roast for 45 to 55 minutes, until the internal temperature of the chicken is 145 degrees. Remove the pan from the oven, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Discard the bay leaves. Transfer the chicken, prunes, and olives to a serving platter, sprinkle with salt, and serve hot with the pan juices.
  RECIPE NOTES
  
  Pro tip: You can’t buy good-quality pitted green olives. I buy whole olives and pit them with a cherry pitter.
  
  Pro tip: To peel a lot of garlic quickly, separate the cloves and blanch them in boiling water for 15 to 30 seconds, depending on the size of the cloves — the peel slips right off.
  
  Reprinted from Cook Like a Pro: Recipes & Tips for Home Cooks. Copyright © 2018 by Ina Garten. Photographs by Quentin Bacon. Published by Clarkson Potter/Publisher
  
  Enjoy!
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  Posted in Chicken, dinner, entertaining, Food, Good Dinner Mrs Mellen, Main Dish, Main Meal | Tagged Chicken Marbella, Ina Garten, sunday dinner
- SPRINGTIME FETTUCCINI IN LEMON CREAM SAUCE WITH ASPARAGUS
  
  Posted at 3:46 pm by Good Dinner Mrs Mellen
  
  Feb 21st
  I use Bruitoni pasta when I want the taste of fresh pasta but don’t have time to go to a specialty store or make the pasta at home. And I love this easy cream cheese pasta sauce for a quick weekend, taste delicious dinner. Don’t you just love the bright green asparagus? Lemon and asparagus the perfect springtime combination to add to pasta, so flavorful!
  
  Ingredients
  
  9 oz. Bruitoni Fettuccini
  
  1/2 cup cream cheese
  
  2 Tbs. olive oil
  
  1 lemon, juiced and 1 Tbs. zest grated
  
  1/2 cup fresh parmesan cheese
  
  1/2 – 3/4 cup steamed asparagus, lightly steamed, slice into 2-inch pieces
  
  Preparation
  
  1. Cook linguine according to package directions in the pot of boiling salted water.
  
  2. Warm cream cheese, oil, and 2 Tbs. lemon juice in a saucepan over low heat.
  
  3. Drain pasta, reserving 1/2 cup cooking water. Stir reserved cooking water into the cream cheese mixture. Add pasta, lemon zest, and parmesan cheese; toss to coat. Add asparagus and lightly toss again. Season with salt and pepper, if desired.
  
  Enjoy!
  
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  Posted in Easy recipes, Food, Good Dinner Mrs Mellen, Main Dish, Main Meal, pasta, Vegetarian | Tagged Bruitoni Fettuccini, cram cheese, dinner, Easy recipes, pasta
- Baked Penne with Pomodoro Sauce
  
  Posted at 9:51 am by Good Dinner Mrs Mellen
  
  Feb 10th
  Some days when the wind is cold and biting with no sun in sight I know making a hearty pasta dish is just perfect comfort food for dinner. All the ingredients for my Baked Penne I purchased at Trader Joe’s except I made my own Pomodoro sauce. Trader Joe’s has a tasty prepared Pomodoro sauce which will cut down the time to make an easy home-cooked meal. Put the casserole together the night before and bake for dinner the next day. Delicious, easy and a quick home-cooked meal!
  
  1 pound penne pasta, cooked according to package directions
  
  8 ounces part-skim ricotta cheese
  
  8 ounces Burrata mozzarella, two balls chopped
  
  1/4 cup parmesan cheese
  
  2 teaspoon dry oregano
  
  Pomodoro Sauce* or Trader Joe’s Rustico
  
  8 ounce cooked chicken sausage, sliced 1/4 inch thick
  
  Preheat oven to 375 F. Combine ricotta, 1/2 burrata, parmesan cheese, oregano in a medium-size bowl. Cook pasta according to package instructions, drain and set aside. Place 1/4 cup of Pomodoro sauce at the bottom of the baking dish(13-inch x 9-inch). Add half penne to baking dish over sauce. Top with cheese mixture, layer with 1/2 remaining sauce, penne and top with rest of sauce. Finish with remaining Burrata. Bake 35- 40 minutes until cheese is melted and bubbling.
  
  *Pomodoro Sauce
  
  1/4 cup extra-virgin olive oil
  
  1 medium onion, minced
  
  4 garlic cloves, minced
  
  1 pinch crushed red pepper flakes
  
  1 28 ounce can pureed Pomodoro tomatoes
  
  1/2 cup red wine
  
  Kosher salt
  
  3 large fresh basil sprigs
  
  In a saucepan over medium heat saute onion and garlic in oil for two minutes. Add red pepper flakes, tomatoes and wine. Cook for 5 minutes. Add salt, basil and sliced sausage. Simmer for ten minutes.
  
  Enjoy!
  
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  gooddinnermrsmellen@blogspot.com
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  Posted in Casserole, Easy recipes, family meals, Food, Good Dinner Mrs Mellen, Hearty Meal, Main Dish, Main Meal, pasta, Weeknight dinner | Tagged easy meal, family meal, pasta, quick meal, Sausage, Trader Joe's
- Hearty Beef Stew with Beets and Carrots
  
  Posted at 10:55 am by Good Dinner Mrs Mellen
  
  Jan 12th
  New England winters are cold, snowy, and harsh! I love to embrace the weather with an old fashioned stick to your bones, comfort food; my remedy for enjoying the winter season. My beef stew is a twist on the traditional recipe, I add beets instead of potatoes. Beets are full of nutritional and add deep red color to the stew. If beets aren’t to your liking you can substitute potatoes. I suggest you give the beets a try, you will be surprised by how delicious and tasty beets are in the stew. Beef tenderloin, so flavorful, adds a company-worthy touch to this stew. As an accompaniment to the stew I toss a beautiful salad( I like arugula)*, add freshly baked bread and a bottle rich red wine for an elegant, easy company dinner. I set my table with an eclectic assortment of dishes and glasses, light tapered and votive candles, dim the dining room chandelier and build a roaring fire. Then I can sit and enjoy entertaining friends for dinner rather than spending time in the kitchen. The stew can be made a day ahead and gently warmed before serving.
  
  2 pounds beef tenderloin, cut 1-inch cubes
  
  Flour (for dredging)
  
  2 tablespoons butter
  
  2 tablespoons oil
  
  4 cloves garlic, minced
  
  2 shallots, chopped
  
  2 cups dry red wine
  
  2 cups beef stock
  
  2 cups homemade tomato sauce
  
  4 sprigs of fresh thyme
  
  1 bay leaf
  
  1 onion peeled and studded with 4 cloves
  
  3 red beets, peeled and sliced
  
  2 cups of baby carrots, sliced
  
  1 cup fennel, thinly sliced
  
  Salt and ground black pepper
  
  1/2 cup chopped parsley
  
  Preheat oven 400F. Dredge meat in flour. Melt butter and oil in a large pot. Cook the beef to rare, remove from pot. And set aside. Cook garlic and onions in the pot until translucent, don’t brown.
  
  Add wine, and beef stock to the pan, scrape up any pieces stuck to the bottom. Add tomato sauce, thyme and bay leaf. Bring to a boil, cover and simmer 1/2 hour.
  
  Add beef, onion, beets, carrots, fennel. Cover and bake in the oven for 1 hour. Salt and pepper to taste. Remove thyme sprigs and bay leaf. Toss with parsley and serve.
  
  *Arugula Salad
  
  1/2 pound fresh arugula (3 large bunches)
  
  Lemon Vinaigrette:
  
  1/4 cup freshly squeezed lemon juice (two lemons)
  
  1/2 cup olive oil
  
  1/2 teaspoon kosher salt
  
  1/4 teaspoon freshly ground black pepper
  
  1/4-pound piece Parmesan cheese
  
  Cut off stems of arugula. Wash by filling the sink with cold water and toss for the arugula for a few minutes. Spin-dry the leaves and place them in a large bowl.
  
  In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing to moisten arugula. Toss well and place on individual salad plates.
  
  Use a cheese knife or vegetable peeler to shave the parmesan into large shards and arrange on the arugula.
  
  Enjoy!
  
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  Posted in Good Dinner Mrs Mellen, Hearty Meal, Main Dish, Main Meal, Stew | Tagged beef stew, beets, company dinner, Easy recipe, Make ahead, wine
- A Simple Perfect Roast Turkey
  
  Posted at 3:27 pm by Good Dinner Mrs Mellen
  
  Oct 22nd
  I learned at a young age how to handle and prepare poultry from my mother, an outstanding cook – her turkey is far superior to any that I have tasted. My mother taught me to soak turkey overnight in a bath of salt to tender and remove harmful bacteria. First, my mother would freeze a fresh turkey, she believes it seals in the flavor. Then time to soak the frozen turkey overnight. Next through rinsing, draining and patting dry of the bird. I love rituals so my mothers hold a special place in my turkey preparation. I’ve bought a fresh turkey from the farm or from high end and frozen from a lower-end grocery store. My only hard fast rule is all-natural. How you dress and cook the turkey plays an import part in how good your turkey taste.
  
  A Simply Perfect Roast Turkey
  - 1 (18 pound) whole turkey
  - 1/2 cup unsalted butter, softened
  - salt and pepper to taste
  - 1 1/2 quarts turkey stock
  - 8 cups prepared the homemade stuffing
  1. Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
  2. Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
  3. Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 165 degrees F (75 degrees C), about 4 hours.
  4. Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.
  Turkey Gravy
  
  Ingredients
  
  For the broth:
  
  2 tablespoons unsalted butter
  
  1 medium onion or leek, or 2 shallots, sliced
  
  Neck and giblets from your turkey (discard the liver)
  
  8 cups low-sodium chicken broth
  
  3 sprigs thyme, parsley, rosemary and/or sage
  
  1 bay leaf
  
  For the gravy:
  
  Turkey drippings from your roasting pan
  
  1/2 cup all-purpose flour
  
  Dash of Worcestershire sauce
  
  Kosher salt and freshly ground pepper
  
  Directions
  When your turkey goes into the oven, start the broth: Melt the butter in a large saucepan over medium-low heat. Add the onion and turkey neck and giblets; cook, stirring, until the giblets are browned, about 15 minutes. Add the chicken broth, herb sprigs, and bay leaf; cover and simmer while the turkey roasts, about 2 hours. Strain the broth and keep warm; reserve the neck and giblets, if desired.
  
  When your turkey is done, transfer it to a cutting board and pour all the pan drippings into a degreasing cup. Add 1/2 cup of the prepared broth to the roasting pan and scrape up the browned bits with a wooden spoon. (If the bits are stuck, put the pan over a low burner to loosen them.) Add the bits and liquid to the degreasing cup.
  
  Let the fat rise to the top of the degreasing cup, then spoon off 1/2 cup fat and transfer to a large saucepan over medium heat. Make a roux: Sprinkle the flour into the pan and cook, stirring constantly with a wooden spoon, until the flour browns slightly, about 4 minutes.
  
  Gradually add the hot broth to the roux, whisking constantly to prevent lumps. Bring to a boil, then reduce the heat to medium-low. Pour the dark roasting juices from the degreasing cup into the gravy, discarding any remaining fat. If desired, chop the giblets and shred the neck meat; add to the gravy. Simmer, whisking occasionally, until the gravy thickens, about 10 minutes. Add the Worcestershire sauce and season with salt and pepper.
  
  Enjoy!
  
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  Posted in entertaining, family meals, Main Dish, Main Meal, Thanksgiving | Tagged Thanksgiving, turkey
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