SAGE GRAVY
1/4 cup dry white wine
2 cups fresh turkey broth (and roasted drippings)
3 to 4 tablespoons flour
4 tablespoons finely chopped fresh sage
Salt and fresh ground black pepper, to taste
After you transfer the turkey to a serving platter, remove the rack from the roasting pan. Place the roasting pan over medium heat on the stovetop (you may need two burners) and bring the juices to a simmer. Add the wine and scrape up any browned bits on the bottom of the pan. Pour the broth into the pan, whisking continuously. Then add the flour and whisk to combine. Simmer for 5 minutes, while continuing to stir. Season with sage, salt and black pepper.
CRANBERRY CHUTNEY WITH PORT
2 12-ounce bags fresh cranberries, washed
Zest and juice of 1 large orange (about 1/2 cup of juice)
1 tablespoon balsamic vinegar
1 cup port wine
1 cup sugar
1 cup dried apricots, cut into strips
1 1/2 cups dried cherries
Pinch salt
1/4 teaspoon nutmeg
Pinch ground cloves
1 teaspoon cinnamon
In a large, heavy pot, combine the cranberries, orange zest and juice, balsamic vinegar, port and sugar. Bring to low boil, then reduce heat to simmer. Add the apricots, cherries and salt. Making sure the cranberries don’t burn, continue cooking over a low-medium heat, stirring occasionally, for about 10 minutes, or until the cranberries start to pop. Add the nutmeg, cloves and cinnamon, then stir well to combine. Continue cooking on low until thick, about another 5 to 7 minutes. Taste and adjust seasonings, if necessary.
SWEET AND SOUR CARROTS AND GREEN BEANS
5 ounces bacon
1 pound carrots, peeled and cut into 1/4-inch thick rounds
1 pound green beans, trimmed and cut into 2-inch lengths
3 tablespoons brown sugar
1/2 tablespoon molasses
2 to 3 tablespoons balsamic vinegar
Kosher salt and ground black pepper
In a large deep skillet over medium heat, cook the bacon until crisp. Transfer the bacon to a paper towel-line plate to drain, leaving the drippings in the pan. Once the bacon has cooled, crumble and set aside. Return the skillet to the heat and add the carrots. Cook for 11 minutes, or until just starting to become tender. Add the green beans, then cook for another 10 to 11 minutes, or until the vegetables are tender. Add the brown sugar, molasses and vinegar. Stir until a thick glaze forms. Cook until bubbling all over and slightly thick and sticky. Season with salt and black pepper. Serve topped with the crumbled bacon.
MASHED PARSNIP POTATOES
1 pound small parsnips, peeled and sliced 1/2-inch thick
1 pound red potatoes, peeled and sliced 1/2-inch thick
Kosher salt, to taste
6 tablespoons unsalted butter
Ground black pepper, to taste
Optional: 1/2 cup sour cream
Place the parsnips in a large saucepan, then add enough cold water to cover by 1 inch. Bring to a boil over high heat and add a pinch of salt. Reduce the heat to medium-high and simmer, adding a little more water if necessary to keep the parsnips barely covered, until tender, 25 to 30 minutes.
Drain and reserve the cooking liquid. Set the parsnips aside and return the liquid to the pan. Bring to a boil over high heat. Boil until reduced to 3/4 cup. Return the parsnips to the pan and add the butter. Working in batches, transfer the contents of the saucepan to a food processor and puree until smooth. Return to the saucepan, season with salt and pepper, then heat over medium until hot. If desired, mix in sour cream prior to serving.