Archives

Garlic and Wine Turkey Gravy

Garlic and Wine Turkey Gravy
Print Recipe
Servings
12
Servings
12
Garlic and Wine Turkey Gravy
Print Recipe
Servings
12
Servings
12
Ingredients
Servings:
Instructions
  1. Heat the olive oil in a small fry pan. Add the garlic and shallots and cook until golden brown. Be careful not to burn them.
  2. Add the wine to the pan and bring to a boil. Reduce the heat to medium and simmer until the wine is reduced by half, 5 - 7 minutes. Set aside.
  3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook stirring often for 2 minutes.
  4. Add about 1 cup of the stock and continue to whisk until it is smooth. Gradually stir in the rest of the stock. Bring the mixture to a boil, reduce the heat and add the reserved garlic and wine mixture and the Italian Herb Blend.
  5. Continue to simmer for 5 - 10 minutes until the gravy thickens. Give it a taste and add salt and pepper as needed.
  6. Serve with turkey, dressing, or anything else you want to put it on.
Share this Recipe
Powered byWP Ultimate Recipe

Butternut Squash and Chicken Risotto

Butternut Squash and Chicken Risotto
Print Recipe
This recipe uses a roasted squash, leek, and garlic mixture. You will have enough for this recipe and at least another of your choosing. This will also freeze well if you want to share your squash love at a later time.
Servings
4
Servings
4
Butternut Squash and Chicken Risotto
Print Recipe
This recipe uses a roasted squash, leek, and garlic mixture. You will have enough for this recipe and at least another of your choosing. This will also freeze well if you want to share your squash love at a later time.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Heat oven to 375 degrees. Line a large baking sheet with foil and spray with cooking spray. Combine the squash, leeks, garlic, and olive oil in a large bowl.Spread the mixture on the baking sheet in a single layer. Bake 20-25 minutes, stirring half way though. The squash should be soft and lightly browned. Set aside.
  2. Heat a deep skillet over medium heat. Add the butter and allow it to melt. Add the red onion and cook stirring occasionally until translucent. Add the rice, tossing to coat well. Cook the rice until it is becoming translucent about 7-10 minutes. Add the white wine to the pan and continue to cook until it has evaporated (this will also de-glaze the pan).
  3. Using a ladle, add approximately 1/2 cup of the hot stock to the pan. Cook and stir until the stock has been absorbed into the rice. Continue to add stock, stirring and cooking until each addition is absorbed. This is probably a good time to pour a glass of wine, it's going to take awhile. You are looking for rice with a creamy texture but grains with a little bite.
  4. Add the chicken and squash to the pan. Add more stock as needed to keep the creamy texture of the rice. Heat until everything is steaming. Add about half of the cheese and stir until it melts. Taste the dish and add salt and pepper if needed. Serve in shallow bowls. Pass the rest of the cheese at the table.
Share this Recipe
Powered byWP Ultimate Recipe