Recipes for Thanksgiving in an Hour

Courtesy of Chef Lou Swartz

Chicken or Turkey Stock

Bones of 1 Chicken or Turkey
1 Large Onion Chopped
1 Carrot Rough Chopped
1 Stalk Celery Chopped
Bouquet Garni*
Cold Water (To Cover Bones)

1. Put all ingredients in large stockpot and cover with COLD water.
2. Bring to a boil. Reduce heat and simmer for 2 hours. Strain.
VARIATION: Brown your bones & vegetables in oven (30 min.). Deglaze roasting pan w/cold water and follow directions above. Makes a rich, brown chicken stock.

Bouquet Garni

2 Bay Leaves
5 Sprigs of Fresh Thyme
8-10 Black Peppercorns
10-12 Stems of Parsley

Simply wrap ingredients in cheesecloth and tie w/butchers string. Add to any dish for extra aromatics and flavors. Perfect for stocks and sauces.

Cranberry & Orange Compote (Sauce)

1 Bag Fresh Cranberries
Zest of 1 Orange
1 Tablespoon Cinnamon
1 Teaspoon Nutmeg
¼ Teaspoon Cloves
½ Cup Sugar
½ Cup Brown Sugar
1 Can Frozen Orange Juice

1. Put cranberries, sugars, spices, zest and ½ of orange juice concentrate into saucepot over medium-low heat. Stir occasionally.
2. Allow cranberries to begin popping. After ¾ have popped, add remainder of OJ. Adjust flavors by adding more sugar or spices, if desired. Remember to go light on cloves and nutmeg, they are very strong flavored!
3. Let chill before serving. Can be made up to 5 days in advance. Freezes well. You can also puree ½ of mixture, if desired.

No-Lump Gravy

What you need to remember is if you’re thickening with cornstarch, to dissolve in cold water and then add into your gravy while whisking. Bring to a boil and adjust thickness by repeating with cornstarch, or thinning with a bit of water or white wine. If you prefer to thicken with ROUX, follow this:
Light Brown Roux (for making gravy)
1 Stick Unsalted Butter
½ Cup All Purpose Flour

1. Melt butter in a heavy bottom saucepan. Add flour and whisk together. Let cook for 5-7 minutes over medium heat while whisking occasionally. Roux should begin to take on a light brown color.
2. Add your cold stock to your roux mix, whisking constantly. Bring to a boil and simmer for additional 10 minutes. You can add finely chopped thyme, sage and parsley for added flavors. Finish by adding a pat of butter for extra flavor and nice shine!

Homemade Stuffing

2 Loaves Bread
2 Cups Turkey Stock
1 Cup Whole Milk
1 ½ Chop Onion
2 Stalk Celery
2 Large Eggs
6 Sprigs Thyme
3 Leaves Sage
¼ Bunch Parsley
Salt and Pepper to Taste

1. Chop bread and let dry overnight. Sweat the onion and celery together over medium heat until translucent. Add salt and pepper, herbs and liquid and bring to a simmer.
2. Temper mixture into your eggs in a bowl, then pour mix over your bread. Bake covered in a 350° oven for about 35-40 minutes. Remove foil and bake additional 7-10 minutes.

Pumpkin Pie

1 Can Pumpkin Filling (29 oz)
4 Large Eggs
¾ Cup Brown Sugar
½ Cup Sugar
3 Tablespoons Flour
1½ Teaspoon Cinnamon
2 Teaspoon Vanilla Extract
½ Teaspoon Nutmeg
1/8 Teaspoon Cloves
1 Cup Whole Milk Pinch of Salt

1. Empty contents of pumpkin filling into large mixing bowl. Add sugars and whisk together until incorporated. Add pinch of salt.
2. Add eggs 1x1 while whisking. Add spices and flour until mixed well. Slowly add milk while whisking.
3. Preheat oven to 400°. Put filling into pie shells and place in center of oven for 10 minutes. Turn down heat to 350° and bake until set and firm in the middle of pies (about another 30-40 minutes). Let cool before serving.

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