Ingredients
1 lb Chicken Wings
1/4 cup Extra Virgin Olive Oil
1/2 cup Sliced Onions
2 Tablespoons Sliced Garlic
2 Tablespoons Curry Powder
2 Tablespoons Butter
Instructions
Pour 1/4 cup of extra virgin olive oil into a deep frying pan or a deep pot. When oil gets hot add 1/2 cup of sliced onions and 2 tablespoons of sliced garlic. Sautee onions and garlic slices until they are softened, then add about 2 tablespoons of curry powder and 2 tablespoons of butter. Cook for about two minutes, then add a pound of chicken wings. Cover and turn heat down to medium-low. Let cook for about one hour, stirring occasionally. For more taste you can add a few mini carrots and a cut up potatoe. Serve over white or brown rice.
* This dish was my favorite at family reunions. There were always several dishes of curry chicken made by different relatives of mine, and they were prepared in unique ways.
Ingredients:
1 Box of elbow macaroni, about 16 ounces
1 1/2 1b shredded cheese
1 cup of whole milk
1 stick of butter, unsalted and softened
A pinch of salt
Pepper to taste
Instructions:
Preheat oven to 350 degrees
Soften butter in microwave. Microwave on low power for about 60 to 90 seconds. You only want to soften the butter, so check every 10 to 15 seconds to ensure it doesn't melt.
Boil elbow macaroni according to package instructions.
Place cooked and drained macaroni in casserole dish. Add softened butter, milk, pinch of salt, pepper to taste, and 1 lb of shredded cheddar cheese. Gently mix to blend ingredients. Layer top of macaroni with remaining cheese; about 1/2 lb.
Bake macaroni and cheese at 350 degrees for about an hour. Top layer will turn golden brown when macaroni is ready. Do not allow macaroni and cheese to dry out.
Ingredients
1 1/2-pound loaf sliced sourdough bread with crust, cubed
1 1/2 pounds sweet Italian sausages, casings removed
1 1/2 pounds hot Italian sausages, casings removed
6 cups chopped onions
2 cups chopped celery
3/4 cup (1 1/2 sticks) butter, divided
3 pounds Pippin or Granny Smith apples, peeled, cored, cubed
2 pounds parsnips, peeled, cubed
3/4 cup packed fresh sage leaves
1/2 cup low-salt chicken broth
Preheat oven to 325 degrees F. Bake bread cubes on 2 large rimmed baking sheets until lightly toasted, about 20 minutes.
Saute sausages in very large skillet over medium-high heat until cooked through, breaking into pieces with spoon, about 15 minutes. Using slotted spoon transfer to large bowl; add bread.
Add onions and celery to same skillet and saute until golden brown, about 10 minutes; transfer to bowl with bread. Melt 1/4 cup butter in same skillet over medium-high heat. Add apples and saute until tender, about 8 minutes; mix apples into stuffing. Melt 1/4 butter in same skillet over medium-high heat. Add parsnips and saute until golden, about 10 minutes; mix into stuffing. Melt 1/4 cup butter in same skillet. Add sage and saute until dark green, about 2 minutes. Mix sage and butter into stuffing. Season with salt and pepper.
Butter 15x10x2-inch glass baking dish. Stuff turkey. Transfer remaining stuffing to prepared dish; drizzle with 1/2 cup chicken broth. Cover with foil. (Can be prepared 4 hours ahead. Cover and refrigerate.)
Preheat oven to 350 degrees F. Bake stuffing covered until heated through, about 1 hour.
Uncover and bake until beginning to brown, about 10 minutes.
Makes 12 servings.
Bon Appetit!
Unlike brined turkeys, this one can be stuffed because the apple-cider brine contains less salt than the typical recipe. Begin brining two days ahead.
Brine
4 quarts apple cider, divided
1 1/2 cups kosher salt
1/4 cup whole allspice
8 bay leaves
4 quarts cold water
1 20-pound turkey (neck and gizzard reserved)
Sage Broth
2 cups low-salt chicken broth
1/2 onion, quartered
1 celery stalk, cut into 4 pieces
8 fresh sage leaves
Glaze
2 cups apple cider
1/2 cup (1 stick) unsalted butter
8 cups Apple, Sausage, and Parsnip Stuffing with Fresh Sage
Gravy
3 tablespoons all purpose flour
2 tablespoons fresh sage leaves
1/4 cup applejack brandy or Calvados
1/4 cup whipping cream
For brine:
Simmer 1 quart apple cider, salt, allspice, and baby leaves in 20-quart pot 5 minutes, stirring often. Cool completely. Add remaining 3 quarts cider and 4 quarts water. Place turkey in brine. Cover and refrigerate overnight.
Drain turkey and rinse. Arrange on several layers of paper towels in roasting pan.
Refrigerate uncovered overnight.
For Broth:
Simmer all ingredients in large saucepan 30 minutes. Strain sage broth into bowl.
For Glaze:
Boil cider in saucepan until reduced to 1/4 cup, about 15 minutes. Whisk in butter. Cool completely.
Set rack at lowest position in oven; preheat to 350 degrees F. Remove paper towels from roasting pan. Pat main and neck cavities of turkey dry; stuff loosely with stuffing. Place turkey in pan, tuck wings under, and tie legs together loosely.
Roast turkey 1 hour. Brush with some of glaze. Roast until beginning to brown, about 1 hour. Cover with foil. Roast until thermometer inserted in thickest part of thigh registers 175 degrees F, brushing with glaze every 30 minutes and adding up to 1 cup water to pan in drippings begin to burn, about 3 hours longer. Transfer turkey to platter; tent with foil. Let stand 30 minutes.
For Gravy:
Pour pan juices into large measuring cup. Spoon off fat. Reserve 3 tablespoons fat and degreased juices. Pour sage broth from roasting pan and reserved pan juices. Add applejack and creaminto roasting pan. Bring to boil, scraping up browned bits. Combine flour, sage leaves, and reserved 3 tablespoons fat in heavy large saucepan; stir over medium heat 1 minute. Whisk in broth from roasting pan and reserved pan juices. Add applejack and cream and boil until gravy thickens slightly, whisking often, about 4 minutes. Season with salt and pepper. Strain into sauceboat. Serve turkey with gravy.
Makes 12 servings.
Bon Appetit.