Italian Sausage DressingRoasting turkeyPre-heat over to 425 degrees
6 stalks of celery sliced
5 carrots sliced
1 onion
5 bay leaves
Rinse turkey and pat dry inside and out.
Stuff turkey cavity three-quarters full. Season outside of turkey with salt and pepper. Spread turkey with butter. Place vegetables and bay leaves on bottom of roasting pan.
Roast turkey in middle of oven for 30 minutes. Reduce temperature to 325 degrees. Baste turkey with white wine and pan juices. Add white wine to roasting pan and roast turkey, basting every 20 minutes. Continue roasting 21/2-3 hours more, or until meat thermometer inserted in fleshy part of thigh registers 180 degrees and juices run clean .
Italian Sausage Dressing3 slices bacon, mincedHeat and stir meat in skillet until crispy. Drain off surplus fat. Then add:
2 pounds Italian sausage meat
1 cup chopped celery
1 chopped onion
2 cups sliced mushrooms
1 tablespoon garlic
1 tablespoon fresh basil
1 tablespoon fresh oregano
1 tablespoon poultry seasoningCook for 10 minutes then add:
2 pounds toasted sour dough cubes
Moisten with 1/2 cup stock
Gravy
Lobster Risotto:1 minced onionSaute onion in butter until golden brown. Add risotto and stir until all the butter is absorbed. After rice is well coated with fat add wine and reduce. Add stock, one quart at a time, slowly reducing the stock while stirring. When risotto is cooked, add lobster meat, cheese and butter.
2 pounds risotto
1 cup white wine
2 quarts lobster stock or clam juice
1 pound lobster meat
1/2 cup Parmesan cheese and 4 ounces butter
Serve with sweet potatoes, cranberry sauce, peas with prosciutto.
20-pound young turkeyClean turkey inside and out, then dry with napkin or towel. Sprinkle both sides evenly with the seasoning. Marinate for one hour in refrigerator. Stuff turkey, then put in a baking pan and cover with aluminum foil to keep moist. Bake at 450 degrees for half an hour then turn down to 300 degrees for another three hours or until turkey is cooked completely.
1 tablespoon seasoning (combination of thyme, sage, and cumin, and salt to season the turkey)
Stuffing1 tablespoon of chopped onionsSaute garlic, onions, and shallots with vegetable oil at medium heat until garlic turns light brown. Add diced pork, celery, and shiitake mushrooms, saute until pork is cooked. Add sticky rice, along with chestnuts and water chestnuts. Cook the stuffing for a few minutes; place in the turkey.
12 tablespoon chopped garlic
12 tablespoon chopped shallot
4 tablespoons vegetable oil
14 cup diced chicken or lean pork
14 cup chopped celery
14 cup sliced fresh shiitake mushrooms
2 cups Thai sticky rice, soak in water for about three hours
1 cup roasted chestnuts
12 cup water chestnuts
Salt and pepper to taste
Gravy4 tablespoons flourMelt butter in a pan at low heat until it is melted, then add flour and stir for a few minutes or until completely combined. Add turkey stock, chicken stock and seasoning. Bring to a boil then simmer for 20 minutes. Add corn starch and salt as needed.
10 ounces butter
6 cups chicken stock reduced to one cup
All the natural stock from turkey
2/3 tablespoon seasonings (combination of rosemary, thyme, sage, and cumin, salt, pepper and sugar to taste)
2 cups chicken brothBring chicken broth to a boil, reduce to a simmer and stir in other ingredients until dissolved, remove from heat and apply generously over the turkey every 10 minutes for the final hour of cooking. A large pastry brush works best to paint the glaze on. Be careful to monitor the heat to insure that the color doesn't get too dark.
1 cup Dunkies (traditional unfiltered Bavarian style dark lager)
1 cup Maple syrup
12 pound unsalted butter
Roasting turkey
10- to 12-pound turkeyHeat oven to 325 degrees.
Salt and pepper
8 fresh sage leaves
2 tablespoons vegetable oil
1 cup chicken broth
Remove giblets, pat turkey dry and season neck and body cavities with salt and pepper. Loosen skin from meat by sliding hand beneath skin. Insert sage leaves. Tie legs together or refasten with a clamp. Place on rack in roasting pan and drizzle turkey with vegetable oil. Season with salt and pepper. Add chicken broth to pan. Roast 15 minutes per pound, cooking time 15 minutes a pound, about 312 hours. (If roasting a bigger bird, add 12 minutes for every pound over 16.) Baste occasionally with pan juices. If the top gets too brown, cover it lightly with foil. Turkey is done when thermometer inserted in thickest part of the thigh reads 180 degrees.
When turkey is done, loosely cover and keep warm. Strain juices from roasting pan into small saucepan and save for gravy. Make your favorite stuffing, but bake it in a pan instead of in the turkey. Eight servings.
The Keawe Kafe "Thanksgiving dinner with Hawaiian flair" features kalua turkey with Portuguese sweetbread stuffing, tricolored roasted potatoes and cranberry-poha sauce. Also on the menu: lomi salmon salad, Sandwich Isle focaccia bread with taro-banana butter, and haupia pie.
Order five days in advance for pickup 9 a.m. to noon Thanksgiving or at other holiday times, including Christmas.
Keawe Kafe chefs Nelson Higa and Mike Jack share their recipe for Portuguese Sweetbread Stuffing below.
The National Turkey Federation reminds home cooks to prepare and stuff the bird immediately before it's placed in the oven for roasting, and to stuff loosely with about 3/4 pound of dressing per pound of turkey.
Roast until a meat thermometer reaches 180 degrees in the thigh, and 160 degrees in the stuffing.
6 tablespoons butterPreheat oven to 350 degrees. Melt butter in a medium-sized pot, then saute sausage, onions and celery until onions are translucent. Stir in bread.
1/2 pound Portuguese sausage, crumbled or chopped
1 medium onion, diced
3 stalks celery, diced
1-1/2 pound loaf day-old Portuguese sweetbread, cut into 2-inch cubes
4 cups chicken stock (see note)
1/8 teaspoon salt or to taste
1/16 teaspoon pepper or to taste
Heat stock, then add slowly to achieve desired moistness. Add salt and pepper. Turn into a 9-by-10-inch pan and bake 25 minutes. Makes 10 to 12 servings.
Note: In place of chicken stock, can substitute 4 cups water mixed with 2 tablespoons Knorr's or other high-quality chicken base, 1 bay leaf and 1 tablespoon minced garlic.
Approximate nutritional analysis per serving, based on 12 servings: 305 calories, 16 grams total fat, 8 grams saturated fat, 70 milligrams cholesterol, 840 milligrams sodium.*