Herbed Bread Cracker And Leek Dressing Food

HERBED CRACKER STUFFING

Steps:

• Preheat oven to 300 degrees. Place bread cubes in a single layer on a rimmed baking sheet. Bake, tossing occasionally, until dried but not browned, about 20 minutes.
• Meanwhile, melt butter in a large saute pan over medium-high heat. Add garlic, onions, and celery, and saute until just starting to brown, about 8 minutes. Add wine, and simmer 1 minute. Transfer mixture to a large bowl. Mix in bread cubes, crackers, herbs, and 1 teaspoon salt; season with pepper. Stir in broth, milk, and eggs until just incorporated.
• If not stuffing turkey, preheat oven to 350 degrees. Spoon stuffing into a 9-by-13-inch baking dish. Cover with parchment, then foil, and bake 45 minutes. Raise oven temperature to 425 degrees. Uncover stuffing, and bake until top is crisp and browned, about 5 minutes.

MAPLE-GLAZED ROAST TURKEY WITH MIXED-HERB GRAVY

Steps:

• For gravy:
• Toast flour in heavy large skillet over medium-high heat until pale golden (about the color of peanuts), stirring constantly, about 7 minutes. Remove skillet from heat. Add butter and whisk until butter melts and mixture is smooth (mixture will become very dark). Gradually whisk in broth. Bring to boil over medium heat, whisking frequently. Reduce heat; simmer until gravy is reduced to 21/2 cups, about 30 minutes. (Can be made 8 hours ahead. Cover and chill.)
• For turkey:
• Preheat oven to 325°F. Rinse turkey inside and out; discard any pieces of fat in neck and main cavity. Pat turkey dry with paper towels. Fill neck cavity loosely with bread dressing. Fold skin over and secure with skewer. Fill main cavity loosely with bread dressing. Place turkey on rack in large roasting pan. Tie turkey legs together to hold shape. Tuck wings under turkey. Brush turkey with 11/2 tablespoons melted butter. Sprinkle turkey with salt and pepper. Pour 1/2 cup broth into roasting pan.
• Roast turkey 3 hours, basting with pan juices and adding 1/2 cup broth to pan every 30 minutes. Mix maple syrup, ginger and 1 tablespoon melted butter in small bowl; brush mixture over turkey. Continue to roast turkey until thermometer inserted into innermost part of thigh registers 180°F, about 15 minutes longer.
• Transfer turkey to platter. Tent with foil and let turkey stand 30 minutes.
• Meanwhile, scrape pan juices and any browned bits from roasting pan into 2-cup measuring cup. Spoon off and discard fat from surface of juices. Add juices to gravy. Add herbs and bring to simmer. Season gravy with salt and pepper.
• Serve turkey with dressing and gravy.

LAMB LEG STUFFED WITH HERBED LEEK DRESSING

Steps:

• Preheat Oven 450 degrees F (230 C).
• In a large skillet, melt butter over medium heat.
• Add leaks and garlic and cook, stirring until most of the liquid evaporates.
• Stir in thyme, sage, rosemary, salt and pepper.
• Remove from heat and allow to cool.
• Make several incisions in thickest part of meaty side (only) of butterflied lamb leg.
• Sprinkle with salt and pepper.
• Spread with leek mixture, leaving small border all around the edges.
• Starting with the long side, roll lamb up, tucking in ends.
• Tie well with string, at 2-inch (5 cm) intervals and once or twice from end to end.
• Place seam side down on rack in shallow roast pan.
• Brush all over with oil, sprinkle with salt and pepper.
• Pour 1 cup (250 mL) water into the pan.
• Add carrots and onion.
• Place in preheated oven and cook for about 15 minutes.
• Reduce oven temperature to 325F (160C).
• Roast uncovered for about 1-1/2 hours, or until internal temperature is 135F (57C) for medium rare.
• Remove from oven, cover loosely with foil and let rest for 10 minutes before carving.
• Skim any fat from pan juices; add wine and stock to pan.
• Bring to boil.
• Strain into small saucepan.
• Bring liquid to a boil.
• Dissolve cornstarch in 2 tbsp (25 mL) cold water and stir.
• Cook over medium heat, stirring until well thickened.

HERBED CRACKERS

Steps:

• Preheat oven to 400 degrees.
• Place flour, salt, butter, herbs and pepper in bowl of food processor fitted with steel blade.
• Pulse until combined.
• With motor running, pour 1/4 cup water slowly into feed tube.
• Add a bit more if necessary until mixture begins to hold together but is not sticky.
• Process until dough forms ball.
• Roll dough out on lightly floured surface until very thin, less than 1/8 inch if possible.
• Transfer to ungreased cookie sheet, and prick all over with fork.
• Score lightly with sharp knife if you wish to break into rectangles later on.
• Or leave in free-form shape that you can break into shards.
• Bake 12 to 14 minutes, until lightly browned.
• Cool on rack and store in airtight container.
• Variations: Work small amounts of seeds, herbs or garlic into dough before rolling it out.
• For garlic crackers, add 1/8 teaspoon granulated garlic.
• Or create your own mixture.

LEEK AND CORNBREAD DRESSING

Steps:

• Preheat the oven to 350°F.
• Toss stuffing mix with about half of the melted butter; set aside.
• In a skillet, heat reminaining butter over in a large skillet over medium heat until foaming; sauté leeks and celery for 10 minutes or until tender.
• Stir in bacon, pecans, salt and pepper; then combine with stuffing mixture.
• Spoon into a 9-inch square baking dish.
• Bake for 20 minutes or until heated through.