1,000 Jewish Recipes (208 page)
Read 1,000 Jewish Recipes Online
Authors: Faye Levy
2 tablespoons olive oil or vegetable oil
1 large onion, diced
3 large cloves garlic, chopped
2 pounds chicken gizzards, halved
2 tablespoons all-purpose flour
1
â
2
cup dry red wine
1 cup chicken broth or water
One 14-ounce can diced tomatoes, drained
1 tablespoon tomato paste
1
1
â
2
pounds chicken wings, cut apart at joints and patted dry
1 bay leaf
Salt and freshly ground pepper, to taste
1 teaspoon dried oregano
2 tablespoons chopped fresh Italian parsley
Heat oil in a deep, heavy casserole. Add onion and sauté over medium heat 7 minutes or until golden. Stir in garlic and gizzards and sauté 2 or 3 minutes. Sprinkle with flour and sauté over low heat, stirring, 2 minutes. Stir in wine and bring to a boil. Stir in broth, tomatoes, and tomato paste. Add wings, bay leaf, pepper, and oregano. Bring to a simmer. Cover and simmer, stirring occasionally so flour won't stick, about 1 hour 15 minutes or until gizzards are tender. Discard bay leaf. Taste and add salt and more pepper if needed. Serve hot, sprinkled with parsley.
ROASTED TURKEY
Festive and delicious, this roasted turkey is perfect for Rosh Hashanah or for Thanksgiving. Raisins and orange juice flavor the sauce, echoing the tastes in the stuffing. For a special touch, garnish the stuffing on the platter with whole toasted almonds.
Almond, Fruit, and Rice Stuffing
One 10- to 12-pound fresh or thawed frozen turkey
Salt and freshly ground pepper, to taste
3 to 4 tablespoons vegetable oil
3 cups chicken stock
1
â
2
cup orange juice
4 teaspoons cornstarch dissolved in 3 tablespoons dry white wine or water
1
â
4
cup golden raisins
1.
Prepare stuffing. Then, remove top rack from oven and preheat to 425°F. Sprinkle inside of turkey with salt and pepper. Spoon some stuffing into neck cavity. Fold neck skin under body and fasten with a skewer. Pack body cavity loosely with stuffing and cover opening with a crumpled piece of foil. Truss turkey if desired or close it with skewers. Spoon remaining stuffing into a greased 1-quart baking dish.
2.
Put turkey, breast side up, on a rack in a large roasting pan. Spread turkey with oil and sprinkle with salt and pepper. Roast 30 minutes, basting twice.
3.
Reduce oven temperature to 350°F. Roast turkey 1
1
â
2
hours, basting with pan juices every 15 minutes. If pan becomes dry, add
1
â
4
cup chicken stock.
4.
Put dish of extra stuffing in oven and baste with 1 or 2 tablespoons turkey juices. Cover stuffing with foil; bake about 45 minutes. Cover turkey loosely with foil and continue roasting 20 to 45 minutes, or until meat thermometer inserted into thickest part of thigh registers 180°F, or until juices run clear when thickest part of thigh is pricked.
5.
Transfer turkey carefully to platter or large board. Discard any trussing strings or skewers. Baste turkey once with pan juices, and cover turkey.
6.
Skim excess fat from juices in pan. Add 1 cup stock to pan and bring to a boil, stirring and scraping to dissolve any brown bits in pan. Strain into a saucepan. Add remaining stock and orange juice. Bring to a boil. Set pan over medium heat. Whisk in cornstarch mixture. Return to boil, whisking. Add raisins. Simmer sauce until it is thick enough to lightly coat a spoon. Cook another 1 to 2 minutes or until raisins are tender. Adjust seasoning.
7.
Carve turkey and arrange on platter. Spoon stuffing onto platter or into a serving dish. Serve reheated sauce in a sauceboat alongside turkey.
This turkey with its delicious bread stuffing flavored generously with nuts, vegetables, and herbs, is great for Thanksgiving, Sukkot, or Shabbat.
One 14-pound turkey
Salt and freshly ground pepper, to taste
1
â
4
cup plus 3 tablespoons vegetable oil
3 cups turkey or chicken stock, more if needed for basting
1
â
2
cup dry white wine
1
â
4
cup all-purpose flour
1.
Prepare stuffing. Then, remove top rack from oven and preheat to 400°F. Sprinkle inside of turkey with salt and pepper. Spoon some stuffing into neck cavity. Fold neck skin under body and fasten with a skewer. Pack body cavity loosely with stuffing and cover opening with a crumpled piece of foil. Truss turkey if desired or close it with skewers. Spoon remaining stuffing into a greased 1- to 1
1
â
2
-quart baking dish.
2.
Put turkey, breast side up, on a rack in a large roasting pan. Spread turkey with 3 tablespoons oil and sprinkle with salt and pepper. Roast 30 minutes, basting twice.
3.
Reduce oven temperature to 325°F. Roast turkey 30 minutes, basting with pan juices or with stock every 15 minutes.
4.
Cover turkey loosely with foil. Roast 1 hour, basting turkey with pan juices every 30 minutes. If pan becomes dry, add
1
â
4
cup wine.
5.
Put dish of extra stuffing in oven and baste with 1 or 2 tablespoons turkey juices. Cover stuffing with foil; bake about 45 minutes. Meanwhile, cover turkey loosely with foil and continue roasting 20 to 45 minutes, or until meat thermometer inserted into thickest part of thigh registers 180°F, or until juices run clear when thickest part of thigh is pricked.
6.
Transfer turkey carefully to platter or large board. Discard any trussing strings or skewers. Baste turkey once with pan juices, and cover turkey.
7.
Skim excess fat from juices in pan. Add remaining wine and
1
â
2
cup stock to pan and bring to a boil, stirring and scraping to dissolve any brown bits in pan. Boil liquid until reduced to about
1
â
2
cup and strain into a bowl.
8.
Heat
1
â
4
cup oil in a large, heavy saucepan over low heat. Whisk in flour. Cook, whisking constantly, about 3 minutes or until mixture turns light beige. Remove from heat and let cool slightly. Gradually pour remaining 2
1
â
2
cups stock into flour mixture, whisking. Bring to a boil over medium-high heat, whisking constantly. Whisk in strained wine mixture. Simmer uncovered over medium-low heat, whisking often, about 5 minutes or until sauce is thick enough to coat a spoon. Taste, and add salt and pepper if needed.
9.
Carve turkey and arrange on platter. Spoon stuffing onto platter or into a serving dish. Serve reheated sauce in a sauceboat alongside turkey.
When I want a roast turkey that doesn't take too long to cook, I bake my stuffing in a separate dish and not inside the bird. Stuffings that are good with this turkey are
Challah Stuffing
,
Pecan and Mushroom Stuffing
, and
Spicy Matzo Stuffing
.
This aromatic turkey is seasoned with our family's favorite spice mixtureâcumin, turmeric, and black pepper. Kosher turkeys do not need salt as they have already been salted. The spices give the bird a delicate aroma and flavor. To reinforce the taste, I like to serve a separate tomato sauce accented with the same spicesâ
Hot Cumin-Tomato Sauce
. Sometimes I add some of the turkey roasting juices to the sauce.
5 teaspoons ground cumin
1
1
â
2
teaspoons ground turmeric
1 teaspoon freshly ground pepper
Salt, to taste (optional)
One 10- to 12-pound fresh or thawed frozen turkey
About 2 to 4 tablespoons olive oil
About
3
â
4
cup chicken or turkey stock or dry white wine
1.
Preheat oven to 425°F and remove top rack. Mix cumin, turmeric, pepper, and salt in a small bowl. Rub turkey with olive oil. Rub it inside and out with spice mixture. Truss turkey if desired or close it with skewers.
2.
Put turkey on a rack in a large roasting pan. Pour
1
â
2
cup stock into pan. Roast turkey 30 minutes.
3.
Reduce oven temperature to 350°F. Roast turkey 1
1
â
2
hours, basting with additional olive oil or with pan juices every 30 minutes. If pan becomes dry, add
1
â
4
cup stock.
4.
Cover turkey loosely with foil and continue roasting 20 to 30 minutes, or until meat thermometer inserted into thickest part of thigh registers 180°F, or until juices run clear when thickest part of thigh is pricked.
5.
Transfer turkey carefully to platter or large board. Discard any trussing strings or skewers. Baste turkey once with pan juices, and cover turkey. Reserve juices if you want to add them to a sauce.
6.
Carve turkey and arrange on platter. Serve hot.
BRAISED TURKEY
This is a turkey version of a favorite chicken dish of Sephardic Jews from Middle Eastern countries, who pair the bird with rice for a stove-cooked whole-meal casserole somewhat resembling the Latin American
arroz con pollo
. Flavored with peppers, cumin, and turmeric, the aromatic yellow rice gains extra taste from the meat. Using turkey breast fillets makes this version low in fat and quick cooking.
1
1
â
4
to 1
1
â
2
pounds boneless turkey breast fillets, cut into 1-inch cubes
