Herb Butter Turkey
It’s never too soon to try out Holiday recipes. No one wants to host a holiday party with their first run at roasting a turkey! Trust me, I’ve been there. I have tried out many Holiday Turkey recipes and this Herb Butter recipes still ranks number one. I do need to give credit where it’s due, I did not come up with the recipe but it’s Martha Stewart’s recipe you can see here. Follow along below to see how I put it together!
- Preheat oven to 350 degrees with rack in the lowest position so the turkey can fit.
- Make herb butter. Chop and mix together 5 tablespoons butter with sage, thyme, and rosemary; season generously with salt and pepper.
- Loosen skin to insert the herb butter. Working from the neck end, slide fingers under skin until you reach the end of the breast, being careful not to tear the skin; rub herb butter under the skin. Fill neck cavity: Place turkey breast side down.
- Cut neck into pieces; mix with carrots, onions, celery, and 2 cups broth in the roasting pan. Set roasting rack over vegetables in pan.
- Lift turkey onto rack; rub with remaining tablespoon butter. Season with salt and pepper. Roast 1 hour and baste every 30 minutes with pan liquids, until an instant-read thermometer inserted into the thickest part of thigh (avoiding bone) registers 165 degrees, about 3 hours.
- Continue roasting, basting occasionally, until thigh reaches 180 degrees. Tent with foil if bird browns too quickly; add more broth if pan becomes dry. Transfer turkey to a serving platter; cover loosely with foil, and let it rest at least 30 minutes before carving and serve!
Chunky Sausage Stuffing
6 tablespoons butter
8 ounces diced pancetta (or Canadian bacon)
2 large onions, finely chopped
2 carrots, peeled and finely chopped
3 celery stalks, finely chopped
2 tablespoons chopped fresh rosemary leaves
3 garlic cloves, chopped
1/4 cup chopped fresh Italian parsley leaves
1 pound day-old sourdough bread, cut into 3/4-inch cubes (can use ciabatta or french baguette as a substitute)
2/3 cup freshly grated Parmesan
About 1 cup chicken broth ( you may need more)
Salt and freshly ground black pepper
2 beaten eggs
- preheat oven to 350 degrees F.
- Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta or bacon and saute until crisp.
- Transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender. Gently stir in parsley.
- Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat.
- Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.
- Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.
Kale Sausage Soup
What’s it like having a cold as a mom? It’s just like a regular cold, but no one cares (especially my busy testing two year old). So when I need to feel better fast I turn to my favorite soup. Sausage Kale Soup. It’s chock full of meat, beans, veggies, and much more! Helping me get over this mom cold.
- around 4 tablespoons olive oil, divided
- 1 pound Italian sausage links, I like using Johnsonville mild Italian
- 1 yellow onion, diced
- 2 large carrots, rinsed and sliced (you can use baby carrots if that’s all you have on hand)
- 3 celery stalks, rinsed and sliced
- 1 bay leaf
- 4 cloves garlic, minced
- salt and pepper, to taste
- 1 bunch kale, stems removed and roughly chopped
- 1 cans white cannellini beans, drained and rinsed
- 2 boxes of Swanson chicken broth
- 1/2 cup shredded parmesan cheese to serve
- Heat one tablespoon olive oil over medium heat in a large dutch oven or soup pot.
- Add sausage and cook for about 8 to 10 minutes. or until browned, stirring occasionally to break into smaller pieces.
- Transfer with a slotted spoon to a plate and set aside.
- Pour remaining olive oil to the soup pot and heat it up.
- Add onions, carrots, celery, bay leaf, and cook for about 8 minutes, or until vegetables are tender.
- Stir in garlic, salt, pepper, and continue to cook for 1 minute.
- Mix in kale and cook until it starts to wilt, about 1 to 2 minutes.
- Stir in beans, prepared sausage, and broth; bring to a boil.
- Lower heat to a simmer and cook uncovered for 15 minutes to combine all the flavors.
- Remove from heat and take out the bay leaf.
- Divide soup among bowls and top with cheese to serve!
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