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Turkey giblets and neck from 1 turkey (discard the liver)
1/4 cup turkey fat from drippings, plus more if needed
1/3 cup all-purpose flour, plus more if needed
1/4 cup whiskey
6 cups low-sodium chicken broth
1/4 cup pure maple syrup
Kosher salt and freshly ground black pepper

Put the giblets and neck in a small saucepan of water over medium heat and bring to a boil. Turn the heat to medium low and simmer until the giblets are cooked, 45 minutes to 1 hour. Remove the giblets and neck, set aside and keep the water in the saucepan.

In the turkey roasting pan (which should not have been cleaned!), add back 1/4 cup turkey fat. Sprinkle in the flour and whisk it into the fat to form a paste. If the paste is too thick or clumpy, add a little more fat. If it's too greasy, sprinkle in more flour. Whisk and cook the roux over medium-low heat until deep golden brown.

Turn off the heat and add the whiskey, then turn the heat back on and whisk it in. Pour in the chicken broth, whisking the whole time, then add the maple syrup. Allow it to cook and thicken for several minutes, whisking occasionally. If the gravy gets too thick or if it's too salty, thin it with a little of the giblet water. If the gravy is too thin, just keep cooking until it thickens up. Taste, then add salt and plenty of black pepper. Chop the giblets and add them to the gravy. Remove as much of the neck meat as you can and add it to the gravy too. Serve immediately!




1 large butternut squash
2 1/2 pounds Brussels sprouts
4 red onions, cut into chunks
1/2 cup olive oil
1 tablespoon chili powder
Pinch kosher salt
Pinch freshly ground black pepper
1 cup pomegranate molasses
1 cup pomegranate seeds




Preheat the oven to 375 degrees F.

Use a knife to lop off the top and bottom of the squash. Slice the skin off the sides, then cut the squash in half lengthwise and remove the seeds. Cut the squash into large pieces, cut the pieces into slices, cut the slices into matchsticks and then cut the matchsticks into dice. Divide the squash between 2 baking sheets.

Trim the Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange them on the baking sheets with the squash and add the red onions. Drizzle the vegetables with the olive oil, sprinkle with the chili powder, salt and pepper and toss. Roast until browned, 25 to 30 minutes.

Tip the vegetables into a serving dish, drizzle with the pomegranate molasses and sprinkle on the pomegranate seeds. Toss and serve immediately.




4 sticks margarine, softened, plus more for the baking dishes
10 pounds russet or Yukon gold potatoes, peeled and cut into chunks
Two 8-ounce packages tofu cream cheese, softened
2 cups soy/rice/almond milk
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
2 cups olive oil
4 pounds shallots, peeled and thinly sliced into rings



For the potatoes: Generously margarine two 4-quart baking dishes.

Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork-tender, 20 to 25 minutes.

For the shallots: Meanwhile, add the oil to a large skillet set over medium heat. When the oil is hot, add the shallots in batches and fry until golden brown, 30 seconds to 1 minute per batch. Remove with a slotted spoon and drain on paper towels.

Preheat the oven to 350 degrees F.

Drain the potatoes in a large colander. Put them back in the dry pot and put the pot back on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding the other ingredients. Turn off the heat and add 3 sticks margarine, the tofu cream cheese, heavy cream, salt and pepper. Mash to combine.

Spread the shallots in the bottom of one of the margarined dishes, reserving a few for decorating the top. Scoop half the potatoes on top of the shallots and spread out. Arrange the reserved shallots on top. Scoop the rest of the potatoes into the second dish. (If you are making these ahead, cover and refrigerate the dishes at this stage.)

To cook, throw pats of the remaining 1 stick margarine over the top of the potatoes and bake until the margarine is melted and the potatoes are warmed through, 20 to 30 minutes. (It will need 1 hour if coming from the fridge.)



1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 teaspoon dried basil
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1 cup rich whip
1/2 cup rice/soy/almond milk
1 large egg
1/2 teaspoon baking soda
3 tablespoons salted margarine
3 tablespoons shortening
Special equipment: a 10-inch cast-iron skillet

Preheat the oven to 450 degrees F.

Add the cornmeal to a large bowl along with the flour, baking powder, salt, basil, sage and thyme and stir together.

Measure the rich whip in a measuring cup, add the whole milk and egg and stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients and stir with a fork until just combined. Do not overmix.

In a small microwave-safe bowl, melt 2 tablespoons margarine and 2 tablespoons shortening in the microwave and slowly add to the batter, stirring constantly until combined.

In a 10-inch cast-iron skillet over high heat, melt the remaining tablespoon of margarine and shortening. Pour the batter into the hot skillet, spread to even out the surface and cook over high heat for 1 minute. Then get it into the oven straightaway and bake until golden brown, 20 to 25 minutes. The edges should be crispy.


2 batches Herbed Cornbread, recipe follows
1 loaf French bread
6 slices Facon, chopped
1 stick margarine
5 stalks celery, diced
2 red bell peppers, diced
1 large onion, diced
2 jalapenos, seeded and finely diced
2 cloves garlic, finely minced
6 cups low-sodium chicken broth, plus more if needed
1/2 bunch fresh parsley, finely chopped
1 tablespoon minced fresh rosemary
Kosher salt and freshly ground black pepper


Cut the cornbread and French bread into 1-inch cubes, place on a baking sheet and leave out until completely dried out, several hours or overnight.

Preheat the oven to 375 degrees F.

Add the Facon to a skillet and saute over medium heat until cooked and almost crisp, about 7 minutes. Remove to a plate and wipe out any grease. Melt the margarine in the skillet, throw in the celery, red peppers and onions and cook, stirring, until very soft, 4 to 5 minutes. Add the jalapenos and garlic and continue to saute for 2 minutes. Pour in the chicken broth, add the parsley, rosemary and some salt and pepper and stir. Cook for a couple of minutes, then turn off the heat.

Add the bread and Facon to a large bowl and spoon in some of the broth mixture. Keep adding the broth, tossing as you go, until it is all mixed in. Add more salt and pepper if needed and toss it around, then check the seasoning. If you like your dressing extra moist, add a little more broth.

Pile the dressing into a 3-quart (9-by-13-inch) casserole pan and bake, uncovered, until golden, 25 to 30 minutes. Serve piping hot.




Maple-Whiskey Brine:
3 cups whiskey
Two 12.5-ounce bottles pure maple syrup (about 3 cups)
1 cup kosher salt
3 tablespoons tricolor peppercorns
5 bay leaves
5 cloves garlic, minced
4 sprigs fresh rosemary, leaves stripped off
Peel of 3 large oranges, cut into large strips
Peel of 2 red apples
Peel of 2 green apples
One 15- to 20-pound turkey, thawed if frozen (not self-basting or enhanced)
2 sticks margarine, softened

Special equipment: a large brining bag, optional and a probe thermometer

For the maple-whiskey brine: Combine the whiskey, maple syrup, salt, peppercorns, bay leaves, garlic, rosemary, orange peel, apple peel and 8 cups (2 quarts) water in a large pot. Bring to a boil uncovered, stirring to dissolve the salt, then turn off the heat and cover. Allow to cool completely, then place in the fridge to chill.

For the turkey: Remove the turkey from its packaging and remove the bags inside that hold the neck and giblets. Rinse the neck and giblets and put them in a plastic bag in the fridge; you'll need them for the Maple-Whiskey Gravy. Rinse the turkey thoroughly with cold water. Place the turkey in a large brining bag or pot. Pour in the maple-whiskey brine, cover with cold water and place in the fridge for 16 to 24 hours so the brine can work its magic.

When ready for roasting, preheat the oven to 275 degrees F.

Remove the turkey from the brine and rinse it thoroughly again inside and out. Soak the turkey in cold water for 15 to 20 minutes, then rinse again and pat dry. Tuck the wings underneath the turkey, then tie the legs together with kitchen string. Place the turkey breast-side up on a rack in a large, shallow roasting pan. Cover the pan with heavy-duty foil so that it's well sealed. Roast for about 10 minutes per pound (about 2 1/2 hours for a 15-pound turkey and about 3 hours 20 minutes for a 20-pound turkey).

Remove the turkey from the oven and increase the oven temperature to 375 degrees F. Remove the foil and set aside. (Put stuffing in the bird if you wish at this point.) Rub the margarine all over the skin of the turkey, getting in the crevices. Insert a probe thermometer into the thigh, near the hip joint. Place the turkey, uncovered, back in the oven. Continue roasting, basting or brushing with the juices in the pan every 30 minutes, until the thermometer registers 165 degrees F and the juices are no longer pink. This could take another 2 to 2 1/2 hours, depending on the size of the bird.

Remove the turkey from the oven and cover lightly with foil until you are ready to carve it. Pour the pan drippings into a fat separator and set aside for the Whiskey-Maple Gravy.

Very Berry Cranberry Sauce

Very Berry Cranberry Sauce
Total Time:
2 hr 30 min
5 min
2 hr
25 min
Yield:24 servings

2 bags fresh or frozen cranberries
1 cup orange juice
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup whiskey
1 cup blueberries
1/2 cup raspberries



Put the cranberries, orange juice, brown sugar, granulated sugar and whiskey in a large saucepan and bring to a gentle boil over medium-high heat. Reduce the heat to low and simmer for 15 minutes. Add the blueberries and raspberries and cook for another 3 to 4 minutes. Set aside to cool, then transfer to a jar and keep in the fridge until cold and thick.





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