Rachael Ray's Big Orange Book (76 page)

Place the potatoes in a deep pot and cover with water. Cover the pot and bring to a boil over high heat. When the water boils, salt the water and cook the potatoes until tender, about 15 minutes. Drain the potatoes and return to the hot pot. Add the butter, stock, parsley, hot sauce, and paprika and smash the potatoes to the desired consistency. Season the potatoes with salt and pepper to taste.

Heads up: you need a couple of bricks covered in foil to press these breasts.

SERVES 8

Preheat the oven to 450°F.

Preheat a 14-inch skillet or medium roasting pan over medium heat on your largest burner. Mix the grill seasoning, cumin, paprika, and coriander in a small bowl. Place the thyme, cilantro, parsley, and pistachios in a food processor and process into a paste.

Drizzle EVOO generously over the breasts to coat the skin. Loosen the skin of the breasts with a small sharp knife but don't detach it entirely. Use a rubber spatula to scrape the herb and nut paste out of the processor bowl and divide it between the two breasts, using your hands to move the paste around under the skin to distribute the mixture evenly and to coat the skin as well. Sprinkle the skin with the spice mixture.

Set the coated breasts into the hot skillet or roasting pan, skin side down. Wash your hands. Set a second, slightly smaller skillet or pan on top of the breasts and weight it down with a couple of foil-wrapped bricks. Crisp the skin for 8 to 10 minutes, then transfer the pan to the oven and roast for 35 to 40 minutes, or until an instant-read meat thermometer registers 165 to 170°F. Let the turkey rest, tented with foil.

While the turkey roasts, melt 5 tablespoons of the butter in a second large, deep skillet over medium to medium-high heat. Add the bay leaf, celery, apples, chopped onion, and zucchini. Season the vegetables liberally with salt and pepper. Cook for 10 minutes or until softened. Add the crumbled muffins and the sunflower seeds to the pan and combine with the vegetables. Season the stuffing with the poultry seasoning, then adjust the salt and pepper. Moisten the stuffing with 1½ to 2 cups of the stock. Pile the stuffing into a baking dish. Place in the oven along with the turkey just long enough to crisp up the top of the stuffing. Or, if the pan does not fit, switch on the broiler when the turkey comes out and crisp the top of the stuffing; it should take only a couple of minutes.

In a sauce pot, melt the remaining 3 tablespoons of butter over medium heat. Add the finely chopped onion and sweat it in the melted butter for 5 to 6 minutes to make it nice and sweet. Sprinkle the flour into the skillet and cook, whisking, for 1 minute. Add the chipotle and adobo sauce, then whisk in the remaining 4 to 4½ cups of chicken stock. Cook the gravy for 8 to 10 minutes to thicken it, then season with salt.

Let the roasted turkey rest to distribute the juices, then slice thin and serve with mounds of stuffing and lots of gravy.

SERVES 8

Fill a pan with 2 inches of water and bring to a boil. Add the orange zest and the beans and cook for 5 to 6 minutes. The beans should remain bright green with a snap to them. Drain the beans and return them to the pan; discard the zest. Toss with the butter, salt, and chives, then transfer to a serving dish.

SERVES 8

Melt the chocolate in a medium bowl in the microwave for about 45 seconds, checking it every 10 seconds and stirring often. Set aside until cool to the touch.

Combine the cream, liqueur, cinnamon, and chili powder in a mixing bowl. Whisk or beat until stiff peaks form. Stir one quarter of the whipped cream into the chocolate until totally combined, then fold in the rest of the whipped cream in small batches. Serve wedges of the pie topped with a dollop of the chocolate spiced cream.

Turkey Stoup

THANKFUL FOR LEFTOVERS
RECIPES FOR THE DAY AFTER
TURKEY DAY

•
TURKEY
FRITTATA

• TURKEY
PASTA

• TURKEY STOUP

• TURKEY HASH

SERVES 4

Set the oven rack in the lowest position and preheat the broiler to high.

Crack the eggs into a bowl and whisk in the cream until well combined.

Heat the EVOO in a medium nonstick skillet with an oven-safe handle over medium-high heat. Once the oil is hot, add the scallions and bell pepper and cook for 2 to 3 minutes. Add the tomatoes, turkey, and salt and pepper. Pour the egg and cream mixture into the veggies and turkey, add the cheese, and stir to combine. Using a rubber spatula, stir the eggs until the mixture is about one quarter set. The eggs should look lumpy and runny at the same time. Pop the skillet under the broiler and cook until firm, 4 to 5 minutes.

SERVES 4

Place a large pot of water over high heat and bring to a boil for the pasta. Once it is boiling, add some salt and the pasta and cook to al dente. Drain the pasta, reserving ¼ cup of the starchy cooking water.

While the water is coming to a boil, start the sauce. Place a large nonstick skillet over medium-high heat with the EVOO. Add the pancetta and cook for 3 to 4 minutes to render some of the fat. Add the onions, garlic, and bay leaf and cook until nice and soft, 5 to 6 minutes, then add the turkey and cook for 5 minutes more. Stir in the cream, nutmeg, and salt and pepper and cook until the cream has reduced by half, 4 to 5 minutes.

Add the pasta to the creamy turkey sauce, mix, and add the reserved pasta water. Plate the pasta in a large serving dish and top with the cheese and radicchio.

SERVES 4

Heat the EVOO in a large soup pot over medium-high heat. Add the onions, celery, carrots, garlic, and bay leaf and cook until soft and fragrant, 4 to 5 minutes. Add the tomato sauce, stock, and turkey and simmer for 10 minutes; season with salt and pepper. Add the ravioli to the stoup and cook according to the package directions. Stir in the basil and serve each bowl of turkey stoup with a sprinkle of Parmigiano.