Recipes

Thank A Farmer – Maple Roast Turkey

Thanksgiving is the holiday of peace, the celebration of work and the simple life… a true folk-festival that speaks the poetry of the turn of the seasons, the beauty of seedtime and harvest, the ripe product of the year – and the deep, deep connection of all these things with God.  ~Ray Stannard Baker (David Grayson)

Maple Roast Turkey and Gravy

Ingredients

2 cups apple cider

1/3 cup real maple syrup

2 tablespoons chopped fresh thyme

2 tablespoons chopped fresh marjoram

2 1/2 teaspoons grated lemon zest

3/4 cup butter

salt and ground black pepper to taste

14 pounds whole turkey, neck and giblets reserved

2 cups chopped onion

1 cup chopped celery

1 cup coarsely chopped carrots

2 cups chicken stock

3 tablespoons all-purpose flour

1 teaspoon chopped fresh thyme

1 bay leaf

2 tablespoons apple brandy (optional)

Directions

  1. Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead).
  2. Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven.
  3. Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely.
  4. Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan.
  5. Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving.
  6. To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.

This recipe looks delicious and is another reason to be thankful for. As people continue to post all things that they are thankful for, we must remember to be thankful for the farmers. Without them we would not thoroughly be able to enjoy this amazing food filled holiday.

“Our FARMERS DESERVE PRAISE, not condemnation;

and their efficiency should be

CAUSE FOR GRATITUDE,

Not something for which they are penalized.

-President John F. Kennedy

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Crispy Cheddar Chicken

As the cold draws near there’s nothing that sounds better than a home cooked meal. This hearty chicken recipe is a great way to support agriculture and your stomach. I have yet to make it, but it sounds absolutely delicious. I plan to make it in the near future! I feel like it would be a hearty meal that the whole family could enjoy!

I hope you all enjoy and if you beat me too it… let me know how it turns out!

 

Crispy Cheddar Chickenchicken

2 lbs chicken tenders or 4 large chicken breasts

2 sleeves Ritz crackers

1/4 teaspoons salt

1/8 teaspoon pepper

1/2 cup whole milk

3 cups cheddar cheese, grated

1 teaspoon dried parsley

 

Sauce:

1 10 ounce can cream of chicken soup

2 tablespoon sour cream

2 tablespoon butter Crush crackers

 

Instructions:

If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken.

Cover the pan with tin foil and bake at 400 degrees for 35 minutes.

Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

Enjoy!

 

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