Hallowsgiving 2012 Recipes

Ingredients

• 1 package stuffing/dressing mix
• 6 c. chopped raw kale
• 1/2 medium yellow onion, thinly sliced
• 1 T. olive oil
• 1/4 c. stock (can be vegetable or chicken)
• salt and pepper

Instructions

Preheat oven to 350 (or whatever package directions suggest)

Prepare the dressing according to package directions, up until the part where you put the mixture into a baking dish. Set aside in a bowl.

Over a medium-high heat, heat the olive oil in a medium skillet and sautee the onion slices until soft and translucent.

Add in the kale, stirring occasionally until it’s all wilted.

Pour in chicken stock and about 1/2 t. each of salt and pepper, then cover the pot and lower the heat to low.

Let the kale cook down for about 15 minutes, stirring occasionally.

Remove from the heat and gently stir into the prepared dressing.

Transfer to a greased casserole dish and bake according to package directions (should be about 35-40 minutes).

Remove from the oven and let cool 10 minutes before serving.

Ingredients (serves 8)

• 12 oz. elbow macaroni
• 1 1/2 c. shredded sharp cheddar cheese
• 1 1/2 c. shredded colby jack cheese
• 2 T. butter
• 2 T. flour
• 2 c. milk
• 1/4 c. half and half
• pureed flesh of one roasted butternut squash (about 2 cups)
• salt and pepper

Instructions

Cook elbow macaroni according to package directions. Drain, drizzle with olive oil, and set aside.

Preheat oven to 350

In a medium saucepan, heat the butter on medium heat until it’s melted and sizzling.

Add in the flour, quickly mix together with a whisk and continue to stir constantly for about 30 seconds to make a roux.

Slowly pour in the milk while stirring briskly with the whisk.

Lower the heat to medium low and allow the mixture to thicken, stirring often (should take around 5 minutes).

Stir in 1 c. of the colby jack cheese, half and half, butternut squash, and a pinch of salt and pepper. Remove from the heat and pour into the pot with the pasta.

Stir together well and pour entire mixture into a greased casserole dish.

Sprinkle the remaining cheese over the top of the casserole and bake in preheated oven until the cheese is melted and starts to brown (about 20 minutes).

Let cool for at least 15 minutes then enjoy!

Ingredients

For the Brine

• 6-pack of beer (Octoberfest or any light ale will work)
• 10 c. ice
• cold water
• 1 c. salt
• 1/2 c. sugar
• 6 whole, peeled garlic gloves
• 1 sliced yellow onion
• 3 bay leaves
• whole fresh turkey or fresh turkey breast

For Roasting

• 2 T. olive oil
• 3 t. salt
• 1 t. black pepper

Instructions

Brining

Wash and dry a cooler that fits your turkey.

Combine the beer, salt, sugar, bay leaves, onions, and garlic and stir together well.

Place your turkey over the mixture.

Pour in the ice and then add in enough water so that the whole turkey is covered with liquid.

Stir to get everything evenly distributed.

Let the turkey sit in the brine for 6 hours (or overnight if you like), adding a little more ice along the way if all of it melts away. The longer you leave it in, the more the flavor of the beer will come through.

Roasting

Preheat oven to 350.

Remove the turkey from the brine and allow the liquid to drain off. Transfer it to a roasting pan and pat it dry as much as you can with paper towels.

Rub the skin of the turkey down with the olive oil then pat the seasonings into the skin.

Roast in the preheated oven until the dark meat reaches an internal temperature of 170 (about 90 minutes for a breast alone, about 2 hours for a whole bird). Baste every 30 minutes while it’s roasting, and if any part of the turkey starts to brown too much cover it with aluminum foil for the remainder of the cooking time.

Remove from the oven, tent with aluminum foil, and let rest for 20 minutes before serving. Reserve the pan drippings to make gravy with.

Slice and enjoy!

Ingredients

• 3 T. drippings from roasted turkey (you want mostly the brown crispy stuff, not the fat)
• 3 T. all-purpose flour
• 1/2 c. hot chicken stock
• 1 c. hot water

Instructions

In a small saucepan, heat the turkey drippings over medium-high heat until sizzling.

Add the flour and whisk together briskly for about 1 minute.

Slowly pour in the stock while continuing to whisk quickly.

Next add the water, while continuing to whisk quickly.

Lower the heat to medium-low and allow the mixture to thicken up for another 5 minutes, whisking frequently.

Remove from the heat and serve over turkey and other dishes.