Cider Gravy For Rachael Rays Turkey And Stuffing Meatloaf Food

TURKEY AND STUFFING MEATLOAF

Steps:

• In a large bowl mix the turkey with the seasoning mix, oil, 1/4 cup of gravy, and stuffing mix.
• Spray a loaf pan with cooking spray and put the meat into the pay making sure to press it down.
• Cover with Foil and cook for 60 minutes at 375 degrees.
• After 60 minutes, remove from the oven and uncover. using a the handle of a wooden spoon poke holes in the meatloaf about 1 inch apart.
• Pour the remaining gravy over the meatloaf and put back in the oven (uncovered) for 10 minutes.
• Remove from the oven and allow to rest for 10 minutes.
• Slice and serve.

TURKEY AND STUFFING CASSEROLE

Steps:

• For the turkey filling: Heat the EVOO in a large, deep skillet over medium-high heat and melt in the butter. Add the turkey and cook, crumbling the meat, until browned. Season with the Worcestershire and some salt and pepper. Add the celery, carrots, onions, potatoes and thyme and cook, partially covered, to soften the vegetables, 8 to 10 minutes. Stir in the flour and cook for 1 minute; add the stock and cook to thicken. Stir in the peas until warmed through. Transfer the mixture to a casserole dish.
• For the stuffing: Heat a large skillet over medium heat and add the butter. When melted, add the celery, apples, bay leaf and onions. Add the poultry seasoning and salt and pepper if using and cook until tender, 12 to 15 minutes. Add the stuffing mix and moisten with the stock. Arrange the stuffing on top of the turkey filling and dot with butter.
• Cool and store for a make-ahead meal, or bake to serve immediately. If baking immediately, bake at 375 degrees F until brown, bubbly and crisp on top, 15 to 20 minutes. If baking later, bring to room temperature and bake at 375 degrees F until brown, bubbly and crisp on top, 40 to 45 minutes.

TRADITIONAL SUPPER STUFFING WITH CIDER GRAVY

Steps:

• Heat the oven to 325 degrees F and scatter bread on baking sheet, season with poultry seasoning and bake to toast bread, 10-12 minutes.
• Quarter the apples and slice into each quarter on an angle to cut away the core. Chop apples into bite size pieces.
• Heat a large skillet over medium heat with 3 tablespoons butter, when the butter melts, add the apples, onions, celery, bay leaf and parsley. Season with salt and pepper and cook until tender, 7 to 8 minutes. Add turkey to the skillet and combine with vegetables, heat through 2 to 3 minutes then fold in bread and moisten with about 2 cups chicken stock.
• While stuffing cooks, melt 3 tablespoons butter in a sauce pan over medium heat and whisk in flour, 1 minute, whisk in cider and chicken stock and season with salt and pepper to taste, reduce 4 to 5 minutes.
• Serve stuffing doused with 1/2 cup gravy.

CIDER GRAVY

Steps:

• Melt the butter in a saute pan over medium heat. Whisk the flour into the butter until the flour has dissolved, making a roux. Let cook 2 to 3 minutes, and then reduce the heat to medium-low.
• In a liquid measuring cup, combine the cider and broth together. Slowly pour in over the roux and whisk constantly until all liquid has been incorporated into the mixture. Stir in the mustard. (If there are any pan drippings from the roasted turkey you can add them at this point). Add fresh thyme and let simmer until the gravy is thickened, 4 to 5 minutes.

CIDER GRAVY FOR RACHAEL RAY'S TURKEY AND STUFFING MEATLOAF

Steps:

• In a skillet over medium-high heat, melt butter. Stir in the flour, cook 1 minute then whisk in the cider and stock. Let thicken, season with salt and pepper, then serve.

RACHAEL RAY'S TURKEY STROMBOLI

Steps:

• Preheat oven to 400ºF.
• Remove the pizza dough from the container, roll the dough out onto a floured worksurface, strech it slightly.
• Cut the dough lengthwise and across, so that there are 4 sections.
• Spread a spponful of cranberry sauce diagonally across each section of dough.
• Layer the turkey, stuffing and cheese diagonally across the sections of dough. Don't overstuff the stromboli or they won't wrap up!
• Wrap the two corner edges over the filling, so that the turkey mixture is running down the middle with some filling exposed at each end.
• Brush with EVOO then sprinkle the sesame seeds on top and pat them into the dough. Place onto a baking sheet and bake for 20-25 minutes, until evenly golden. Serve with leftover hot gravy alongside.

TURKEY AND STUFFING MEATLOAF

Steps:

• First prepare the stuffing by mixing together the stuffing mix and the broth in a large bowl or measuring cup. Allow to bread to absorb the broth, about 2-3 minutes.
• Peel and chop the apples, and onions. Add about 1 tablespoon of lemon juice to the apples to prevent browning. Dice the celery into pieces as well.
• Add the ground turkey and egg and mix together. Add the vegetables along with the poultry seasoning, salt and pepper to taste. Add the wet stuffing mix and add. With your hands or a large spoon, mix all together.
• Line a baking sheet with parchment paper. Lay the meat mixture onto the baking sheet into a large log. Drizzle on the top of the meat some olive oil.
• Bake at 400 Degrees for 1 hour or until the meat is cooked through. Wait for about 10-15 minutes and enjoy!

RACHAEL RAY'S MEATLOAF BRASCIOLE

Steps:

• Preheat oven to 450 degrees.
• Combine first 11 ingredients as if you were making meatloaf.
• Flatten meat out on a waxed paper lined cookie sheet into a thin layer: 1/2-inch thick, 12 inches long by 6 to 8 inches wide.
• Cover meat with spinach and cheese then roll the meat, using the waxed paper to help roll up into a large log, working across the 6 to 8-inch side, resulting in a 12-inch long log.
• Drizzle the log with extra-virgin olive oil to coat lightly.
• Roast meatroll 20 minutes. Cut into 1-inch slices, 3 pieces per portion, and serve.

CIDER GRAVY

Steps:

• Make giblet broth: In a large saucepan, place neck, giblets, celery, carrots, onions, bay leaf, parsley, 10 cups water, and 1/4 teaspoon pepper; bring to a boil over high heat. Skim; reduce heat, and simmer 1 hour. Strain broth (if less than 6 cups liquid, add enough water to make 6 cups); discard solids. Set aside. (To store: Cool to room temperature, transfer to a container, cover, and refrigerate up to 1 day.)
• Transfer turkey from pan to a serving platter. Place pan on stove across two burners. (If using a disposable pan, pour drippings and browned bits from pan into a medium saucepan and proceed). Over medium-high heat, bring drippings to a boil; cook, scraping up browned bits, until syrupy. Add cider; cook, stirring constantly, until syrupy, 6 to 10 minutes. Add flour and cook, stirring until incorporated, about 2 minutes.
• Stir in giblet broth, a little at a time. Bring to a simmer, stirring constantly, until gravy reaches desired thickness, 15 to 20 minutes. For a smoother consistency, strain gravy through a fine-mesh sieve, if desired; discard solids. Season generously with salt and pepper. Keep warm; whisk well before serving.