SWEET HOME ALABAMA
PAGE 92
Cranberry-Satsuma Relish
1 pound satsuma mandarins
(3 to 5)
1 ½ cups sugar
1 cup full-bodied red wine,
such as Cabernet Sauvignon
1 ¼ pounds fresh cranberries,
rinsed and drained; or
frozen cranberries (6 cups)
Kosher salt
- Finely grate zest of satsumas
into a bowl. Peel and section
fruits, removing as much stringy
membrane as possible, then seed
and coarsely chop flesh; transfer
with any juices to bowl.
2. Combine sugar and wine in
a large nonreactive saucepan.
Bring to a vigorous simmer over
medium-high heat, stirring until
sugar has dissolved. Stir in
cranberries and ¼ teaspoon salt.
Reduce heat to medium and
simmer, stirring constantly, until
some of cranberries begin to
burst and collapse, 5 to 7 minutes.
Stir in satsuma zest, flesh, and
juices; cook 1 minute more.
(Relish should be chunky and not
too broken down, with some
cranberries still intact.) Let cool
completely in pan, stirring a few
times, before serving or refriger-
ating in an airtight container up
to 1 week.
ACTIVE TIME: 25 MIN. | TOTAL TIME: 30 MIN.,
PLUS COOLING | MAKES: 5 CUPS
Roasted Heritage Turkey
If you don’t want to make your own
stock, skip step 1 and use low-sodium
chicken broth instead in the roasting
pan and for the gravy.
1 heritage turkey (14 to 16
pounds; available at
heritagefoods.com), room
temperature, neck and
giblets separated, patted dry
1 carrot, cut into 2-inch pieces
3 celery stalks, cut into 2-inch
pieces
1 medium onion, cut into
8 wedges
26 fresh bay leaves
Kosher salt and freshly
ground pepper
4 satsuma mandarins, halved,
plus 1½ cups fresh juice
(from 4 to 6 more)
1 ½ sticks unsalted butter,
room temperature
1/3 cup dry white wine, such as
Sauvignon Blanc
3 tablespoons unbleached
all-purpose flour
- Place turkey neck and giblets,
carrot, three 2-inch pieces of
celery, 4 onion wedges, 1 bay leaf,
and 6 cups water in a saucepan;
season with salt and pepper. Bring
to a boil, then simmer 1 hour.
Strain through a fine-mesh sieve
into a bowl (you should have
about 4 cups). If desired, pull meat
from neck, chop giblets into
bite-size pieces, and reserve for
gravy (discard other solids).
- Meanwhile, preheat oven to
425 ̊. In a bowl, combine 2 table-
spoons salt and ¾ teaspoon pep-
per. Season both cavities of turkey
with half of salt mixture. Stuff
Recipe Index
STARTERS, SALADS
& SIDES
Bayou La Batre Shrimp-
and-Sausage Gravy 119
Blueberry Muffins 36
Crispy Brussels-Sprout
Rösti 78
Green-Bean Casserole
With Chestnuts and
Buttered Breadcrumbs 121
Persimmons and Roasted
Chicories With Shallot
Vinaigrette 120
“Pimiento” Mac and
Cheese 120
Scott Peacock’s
Cornbread Dressing 120
Scott Peacock’s Crusty
Buttermilk Biscuits 119
Scott Peacock’s Quick-
Pickled Crudités 119
Slow-Baked Sweet Potatoes
120
Spicy Roasted Brussels
Sprouts 76
Warm Brussels-Sprout Dip
78
MAINS
Banana Pancakes 36
Black-Bean and Sweet-
Potato Stew recipe card
Brussels-Sprout Tacos 78
Caper-and-Tomato Shrimp
Scampi 72
Caribbean Fish-and-
Pumpkin Stew recipe card
Chicken-and-Mushroom
Congee recipe card
Mustard-and-Thyme
Shrimp Scampi 72
T h e Wo r k b o o k
| RECIPES FROM THIS ISSUE |
large cavity with 3 satsuma
halves, half of remaining celery,
and 5 bay leaves. Tie legs together
with kitchen twine. Stuff small
cavity with 1 satsuma half. Rub
4 tablespoons butter evenly
all over skin, then season with
remaining salt mixture. Tuck
wings under turkey.
- In a saucepan, stir together
satsuma juice and 4 tablespoons
butter. Cook over medium heat
until butter melts and mixture
is warm; remove from heat. Cut a
17-by-68-inch piece of cheese-
cloth; fold in half to form an approx-
imately 17-by-34-inch rectangle.
Submerge in satsuma-butter
mixture, then lift out, allowing
excess to drip back into pan
(do not wring; cloth should be
very wet). Reserve remaining
satsuma-butter mixture.
- Starting at opening of large
cavity where drumsticks and
breast meet, drape one short end
of cloth over turkey, pressing and
stretching as necessary to adhere
snugly to skin (about half of cloth
should be overhang, extending
beyond neck cavity). Place remain-
ing 20 bay leaves over turkey in
Quick Pork Goulash
recipe card
Roasted Heritage Turkey
118
Shirred Eggs in Mashed
Potatoes 32
Shrimp Scampi 72
Turkey Melt With Gravy
Mayo 32
BEVERAGES
Greg’s Venetian Spritz 74
Lauryn’s Mirto-and-Tonic
74
Riley’s Italian Corpse
Reviver 74
Sarah’s Garibaldi 74
Shira’s Pernod-Bourbon
Spritz 74
DESSERTS
Apple Rose Tart 125
Brown Sugar–Cornmeal
Shortbread Cookies 122
Butterscotch Pie With
Pecan-Shortbread Crust
124
Cherry-Cheese Strudel Pie
122
Five-Spice Pumpkin Pie
With Phyllo Crust 125
Lemon-Cranberry
Meringue Pie 122
Mile-High Triple-
Chocolate-Espresso
Mousse Pie 124
Pie-Scream Sundae 32
Scott Peacock’s Brandied
Figs 122
Spiced Pear Pie With
Buckwheat Crumble 121
OTHER
All-Purpose Breakfast
Batter 36
Baked Doughnuts 36
Country Ham–Ginger
Butter 120
Cranberry-Satsuma Relish
118
Deep-Dish Pâte Brisée 121
Infused Whipped Cream
68
Sugared Pecans 125
Turkey Bone Broth 32
118 NOVEMBER 2019
