Hello Recipe Club,

Many of our Recipe Club members are also forum members here at Chef2Chef.net. We have many forums for many topics and this time of year our "Share a Recipe" forum is just chock full of great recipes from chefs and cooking enthusiast from over 80 countries. If you have a moment, drop by and see some of the recent recipes shared or even better...share one of your favorites. You will be glad you did. "Share a Recipe Forum"

Buy a case - Earn a bundle. Foodservice RewardsŪ will reward you and your staff for buying products from multiple foodservice manufacturers like: Nestlé, Schwan's, P&G, Hormel, Campbell's and more! Click here to learn more.

Portobello Mushroom Gravy

Makes 3 cups

Ingredients:

pan drippings from roasted turkey
3/4 cup dry sherry
1 portobello mushroom, cut into 1/2 inch cubes
1 1/2 cups water, or up to 2 1/4 cups
3 tablespoons cornstarch mixed with 3 tablespoons water
salt and freshly ground pepper, to taste

Preparation:

Remove the turkey from the roasting pan and set aside.

Place the pan and its drippings over medium-low heat. Stir in the sherry, scraping and deglazing the pan. Add the mushroom pieces, continuing to stir. As the sauce thickens, add the water, a little at a time, continuing to stir for 3 or 4 minutes. 

Stir in the cornstarch-water mixture, increase the heat to medium and stir until the gravy thickens. Taste and adjust seasoning with salt and pepper, if necessary.

GreatFoodsDirect.com Purveyor of the finest quality gourmet and specialty food items.

Turkey with Southwest Stuffing

Makes 8 to 10 servings

Ingredients:

10 to 12 pound turkey
butter, melted

Southwest Stuffing:

1 cup butter, melted
1 cup chayote squash, chopped
4 jalapeño peppers, seeded and finely chopped
2 cloves garlic, finely chopped
1 cup onion, finely chopped
1 tablespoon fresh cilantro, minced
1 teaspoon salt
1/2 teaspoon thyme leaves, dried
1/2 teaspoon sage leaves, dried
9 cups cornbread, 1 inch cube
1 cup pecans, chopped

Preparation:

Southwest Stuffing:

In a 10 inch pan, melt the butter. Sauté chayote, jalapeño, garlic and onion until chayote is tender. Stir in cilantro, salt, thyme and sage until well blended. Stir in approximately 1/3 of the cornbread cubes. 

Turn mixture into a deep bowl and add the remaining cornbread and pecans. Toss well and fill the turkey.

Preheat oven to 325 degrees F.

Fill wishbone area of the turkey with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. Do not pack as stuffing will expand. Tuck drumsticks under band of skin at tail or skewer to tail.

Spoon any remaining stuffing into a small ungreased casserole and cover. Refrigerate this portion of the stuffing until 30 minutes before turkey is done. Bake covered until hot, about 45 minutes.

Place turkey breast side up in roasting pan. Brush with melted better. Do not add water and do not cover. After 2 1/2 hours, cut band or remove skewer holding legs. Place a tent of aluminum foil loosely over turkey when it begins to turn golden. Roast until done, approximately 3 1/2 to 4 hours. 

Turkey is done when a thermometer placed in the thickest part of the thigh registers 165 degrees F. Let stand about 20 minutes before carving.

As soon as possible after serving, remove every bit of stuffing from the turkey. Cool stuffing and turkey promptly, refrigerate separately and use within 2 days.

VermontButcherBlock Handmade butcher blocks, prof. cutting boards, decorative cheese/sushi boards & wine racks. Personal/Corp. logo laser engraving too!

Sweet Onion Pudding

Makes 8 servings

Ingredients:

2 cups whipping cream
3 ounces Parmesan cheese, shredded
6 large eggs, lightly beaten
3 tablespoons all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter
6 medium sweet onions, thinly sliced

Preparation:

Preheat oven to 350 degrees F.

Stir together first 3 ingredients in a large bowl. Combine flour and next 3 ingredients, gradually stir into egg mixture. Set aside.

Melt butter in a large skillet over medium heat, add onion and cook, stirring often, 30 to 40 minutes, or until onion is caramel colored. Remove onion from heat.

Stir onion into egg mixture and spoon into a lightly greased 13 x 9-inch baking dish. Bake for 30 minutes or until set.

SKGourmet Seasonings for the Season. Boost flavor and save time this holiday season with SKgourmetblends. NEW seasonal blends and featured RECIPES.

Chocolate Pecan Pie

Serves 6

Ingredients:

1 cup light corn syrup
3 each eggs
1/3 cup butter, melted
1 cup brown sugar
1 dash vanilla
1 pinch salt
2 cups pecans, pieces
1 each pie shell, uncooked
5 ounces milk chocolate, pieces

Preparation:

Preheat your oven to 350 degrees F.
 
Combine the corn syrup, eggs and butter and whisk briskly. Add the brown sugar and mix well. Add vanilla, salt and pecans. Incorporate. Pour the mixture into the pie shell and drop in the chocolate pieces. 

Wrap a piece of foil around the edge of the pie to help keep the crust from over browning and place in the oven on a small sheet pan for about one hour until the filling is set and the top is golden brown.

Best served at room temperature or warmed slightly in the microwave. Serve with a little ice cream on the side.