Main Heading Goes Here Subheading Goes Here

Restaurant Guide Atlanta
Recipes from our Website Users

Deep-Fried Turkey

1 (12- to 15-pound) turkey
2 tablespoons ground red pepper (optional)
4 to 5 gallons peanut oil* See below
Garnishes: fresh sage, parsley, thyme sprigs, kumquats with leaves

Remove giblets and neck, and rinse turkey with cold water. Drain cavity well; pat dry. Place turkey on fryer rod; allow all liquid to drain from cavity (20 to 30 minutes). Rub outside of turkey with red pepper, if desired.

* To determine how much oil is needed, place turkey in cooker and pour water over turkey until it is completely covered. Drain water. Measure how much water you poured, and that will be the amount of oil needed to deep-fry the turkey. Peanut oil is recommended.

Pour oil into a deep propane turkey fryer 10 to 12 inches from top; heat to 375° over a medium-low flame according to manufacturer's instructions. Carefully lower turkey into hot oil with rod attachment.

Fry 1 hour or until a meat thermometer inserted in turkey breast registers 170°. (Keep oil temperature at 340°.) Remove turkey from oil; drain and cool slightly before slicing. Garnish, if desired.

Quick & Easy Turkey Soup

Ingredients (6 servings)

1 onion, chopped
1 stalk celery, chopped
1 carrot, chopped
2 tablespoon unsalted butter
1 tablespoon vegetable oil
1/4 cup all purpose flour
3 ounces Glace de Volaille Gold (turkey stock) reconstituted in 8 cups hot water

1 cup dry white wine
2 sprigs of parsley
1 bay leaf
4 cups water
1 turkey carcass
1/2 teaspoons dry thyme
6 peppercorns

Graisse de Canard Gold (Duck Fat) can be substituted for the butter and oil.

Instructions

Cook onion, carrot and celery in the butter and oil over moderately high heat, stirring for 7 to 10 minutes or until vegetables are golden. Add flour and cook over moderate heat, stirring for 2 minutes.

Stir in reconstituted turkey stock and wine. Bring to a boil.

Add turkey carcass broken in pieces, parsley, thyme, bay leaf and peppercorns.

Simmer soup, partially covered, skimming any froth as it rises to surface, for about 1 1/2 hours.

Strain soup into heated serving dish, pressing down hard on the solids. Serve or cool and store.

Seafood Index

Dirty-Rice Stuffing

2 tablespoons olive oil
1 pound andouille sausage, chopped
1/2 pound chicken livers, cut into bite-size pieces
1 cup finely chopped onion
1 cup finely chopped celery
1 cup finely chopped green bell pepper
1/4 cup no-salt-added Cajun seasoning (such as Spice Islands)
1/4 cup chopped garlic
6 cups hot cooked long-grain rice
3 cups fat-free, less-sodium chicken broth
1/2 teaspoon salt

Heat oil in a large Dutch oven over medium-high heat. Add sausage and next 6 ingredients (sausage through garlic); sauté 15 minutes or until browned. Add rice, broth, and salt; cook until liquid is nearly absorbed (about 15 minutes).

Yield: 12 servings (serving size: 3/4 cup)

Cream of Chicken or Turkey Soup

Ingredients
1 quart chicken or turkey broth
1 cup heavy cream
1/4 teaspoon salt (about)
1/8 teaspoon white pepper
1/8 teaspoon nutmeg or mace
1 tablespoon minced parsley or chives

Instructions
Bring broth to a simmer and slowly mix in cream. Add salt to taste, pepper, and nutmeg. Cover and let mellow over lowest heat about 10 minutes. Serve hot or icy cold, topped with minced parsley.

Home-Style Cream of Chicken or Turkey Soup

Melt 4 tablespoons butter in a large heavy saucepan over moderate heat and blend in 4 tablespoons flour. Add broth and 1 cup light cream or half-and-half and heat, stirring constantly, until thickened and smooth. Mix in all seasonings and 1 cup diced, cooked chicken or turkey meat and if you like, 1/2 cup diced, cooked carrots; cover, let mellow over low heat as recipe directs, then serve hot.

Yield: 4 servings

Turkey Potpie with Biscuit Crust

1 to 1 1/2 cups leftover turkey meat
1/2 cooked sweet potato, cut into 1-inch pieces (about 1 cup)
1 medium zucchini, cut into 1/2-inch pieces
1 large carrot, peeled and cut into 1/4-inch pieces
3 scallions, trimmed and thinly sliced
1 tablespoon fresh thyme, or 1 teaspoon dried leaves
1 teaspoon kosher salt
Freshly ground black pepper
1 1/4 cups turkey gravy
1 17.3-ounce package refrigerated corn biscuits

Heat oven to 350º F. In a 2-quart baking dish, combine the turkey, sweet potato, zucchini, carrot, scallions, thyme, salt, and a few grinds of pepper and toss well. Pour the gravy on top. Bake in the oven, uncovered, for 25 minutes. Gently roll out 4 biscuits individually and overlap them to make a crust that will cover the baking dish. Bake until the top is golden brown, about 15 more minutes.