ZEELAND, Mich. (WZZM)- Public owner/chef Luke Grill offers Thanksgiving tips for smaller gatherings.
Prep Time: 4 hours
2-3 Large Smoked Turkey Legs or Wings
1 Large Onion, Peeled and Rough Chopped
3 large Carrots, Peeled and Large Diced
5 Ribs of Celery, Large Diced
2 Quarts Homemade Chicken stock or Broth
- Place Turkey Legs in pot. Place onion, carrots, and celery in the pot as well. Cover with stock and simmer over VERY low flame for 3 hours.
- Strain off finished stock and chill completely and reserve.
Prep Time: 20 Min
4 Tablespoons Unsalted Butter
1/4 cup All-Purpose Flour
4-5 cups Turkey Stock or Pan Drippings from Roasted Turkey
1/3 Cup Heavy Cream
½ Tbsp Chopped Herbs ( Sage, Parsley, Rosemary)
Salt & White Pepper To Taste
- Melt Butter in large sauce pan.
- Add Flour and cook for about 2 min until the Roux turns blonde in color and smells slightly nutty.
- Slowly add the stock ¾ cup at a time until desired consistency is achieved.
*Make sure to not add any more stock until the sauce is smooth and reaches a boil after each ¾ Cup addition*
4. Add Cream, herbs and season to taste----serve with your favorite turkey!
Prep Time: 1 hour
1 Bag or 12 oz. Fresh Cranberries
¾ Cup Packed Brown Sugar
¾ Cup White Sugar
¾ Cup orange Juice
½ Cup Red Wine
2 Cinnamon Sticks
Zest of 1-2 Oranges
1/3 Cup toasted Pecans
Pinch Kosher Salt
- Place Cranberries, sugar, Orange Juice, Red Wine, Cinnamon Sticks, and salt in pot and cook over low heat for 20-30 min until Cranberries burst and are soft.
- Remove from heat and let cool to room tempature.
- *Optional Step* Puree or blend half the cranberries and re-combine it to the other "unblended" cranberries
- Add orange Zest & pecans to the finished sauce.
- Stir and chill finished sauce and serve!
* One note- Depending on the Cranberries, type of wine, and OJ you use the sugar level may need to be varied slightly. Feel free to add a bit less or a touch more sugar depending on how YOU like your cranberry sauce*