2019-11-01 Good Housekeeping

THE WORKBOOK

KEY: Q QUICK & EASY G GLUTEN FREE M MAKE AHEAD V VEGETARIAN O ONE POT

HERB-ROASTED TURKEY G

Active 20 min. | To t a l 3 hr. 45 min.

1 12- to 14-lb turkey, thawed (if frozen)

4 small onions, quartered

8 sprigs fresh sage

2 Tbsp olive oil

Kosher salt

2 large carrots, cut into 2-in. pieces

2 stalks celery, cut into 2-in. pieces

2 fresh bay leaves

3⁄4cup low-sodium chicken broth, if needed

Fresh herbs and clementines,

for serving

1. Heat oven to 375 °F. Working on baking

sheet, remove giblets and neck of turkey

from cavities. Reserve neck and discard

giblets. Using paper towels, pat turkey dry.

Stuff half of onions and 6 sprigs sage into

main cavity.

2. Tie legs together with kitchen twine. Tuck

wing tips underneath body. Rub turkey

with oil and season with 1 tsp salt.

3. Place turkey neck, carrots, celery, bay
   leaves and remaining onions and sage
   in large roasting pan. Place roasting rack
   in pan and put turkey on top.


4. Roast turkey until thermometer inserted
   into thickest part of thigh registers 165 °F,
   21⁄2 to 3 hours. (Cover bird loosely with foil
   if it browns too quickly and add broth to pan
   if vegetables begin to scorch.)


5. Carefully tilt turkey to empty juices from
   cavity into pan. Transfer turkey to carving
   board. Cover loosely with foil and let rest
   for at least 25 min. Reserve pan and its
   contents for gravy. Carve turkey and garnish
   as desired.
   SERVES 8 (WITH LEFTOVERS) Each 5-oz
   serving about 255 cal, 9 g fat (2.5 g sat),
   40 g pro, 185 mg sodium, 0 g carb, 0 g fiber

SAGE-INFUSED TURKEY GRAVY Q

Active 25 min. | To t a l 25 min.

Roasting pan and contents

(turkey removed)

1 cup dry white wine

2 cups low-sodium chicken broth

4 Tbsp unsalted butter

1⁄3 cup all-purpose flour

2 sprigs fresh sage

1 fresh bay leaf

Kosher salt and pepper

1. Remove vegetables and neck from roast-

ing pan. Strain pan drippings into fat sepa-

rator. Let stand 5 min., then pour juices from

bottom into large (4-cup) measuring cup.

2. Place empty roasting pan across 2 stove
   burners on medium-high. Add wine and
   cook, stirring and scraping, 1 min. Pour into
   measuring cup with pan juices and add
   enough broth to make 4 cups total.


3. In large saucepan on medium, melt
   butter. Sprinkle flour over top and cook,
   whisking, until deep brown, 4 to 5 min.


4. Gradually whisk in the 4 cups
   liquid; bring to a boil. Add sage and bay
   leaf, reduce heat and simmer, stirring
   occasionally, until thickened, 8 to 12 min.
   If necessary, season with salt and pepper.
   Strain just before serving.
   MAKES 31⁄2 CUPS Each 1⁄4 cup about 50 cal, 4 g fat
   (2 g sat), 1 g pro, 150 mg sodium, 3 g carb, 0 g fiber

NOVEMBER 2019 GH 43

SOUR CREAM & CHEDDAR

SMASHED POTATOES Q GVO

Active 10 min. | To t a l 30 min.

4 lbs red potatoes, cut into 2-in. pieces

Kosher salt and pepper

1 1⁄2cups sour cream

1⁄2cup whole milk

4 Tbsp unsalted butter, cut up

5 oz extra-sharp white Cheddar, grated

1. To large pot, add potatoes and enough

cold water to cover; bring to a boil. Add

2 tsp salt, reduce heat and simmer until just

tender, 15 to 18 min. Drain and return to pot.

2. Add sour cream, milk, butter and
   1⁄2 tsp each salt and pepper and smash to
   desired consistency, then fold in Cheddar.
   SERVES 8 About 360 cal, 19 g fat (11.5 g sat),
   10 g pro, 355 mg sodium, 39 g carb, 4 g fiber

November Eats

p. 18

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