Document 82340

Fresh Herb and French Mustard Roasted Turkey
with Green Onion Gravy
Recipe created by Anita Dillon, Professional Chef
951.323.1504 • dillsand®
Herb and Mustard Butter
% cup (1 Yz sticks) unsalted butter, room temperature
1/3 cup finely chopped green onion tops
1/3 cup finely chopped fresh Italian parsley
2 tablespoons chopped fresh thyme
1 Yz tablespoons chopped fresh sage
1 tablespoon Dijon mustard
1 Yz tablespoons salt
1 Y4 teaspoons coarsely ground black pepper
14-16lb fresh Shelton's® Turkey, rinsed, patted dry inside and out:
Neck, heart and gizzard reserved for another use
10 fresh Italian parsley sprigs
6 fresh sage sprigs
6 fresh thyme sprigs
2 tablespoons olive oil
2 cups Shelton's® Turkey Stock
2 cups (or more) Shelton's® Turkey Stock
2 tablespoons water
4 teaspoons cornstarch
3 green onions, white parts and green tops chopped separately
Yz cup heavy whipping cream
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh sage
1 teaspoon chopped fresh thyme
For herb and mustard butter:
Whisk all ingredients in medium bowl. DO AHEAD: Can be made 2 days ahead. Cover
and chill. Bring to room temperature.
For turkey:
Set rack at lowest position in oven and preheat to 325°F. Sprinkle main turkey cavity
with salt and pepper and spread with 2 tablespoons herb and mustard butter. Starting at
neck end of turkey, carefully slide hand between skin and meat of breast, thighs, and
upper drumsticks to loosen skin. Spread herb butter over thigh and drumsticks, then over
breast meat under skin. Fill main cavity with parsley, sage and thyme sprigs. Tie legs
together loosely. Tuck wing tips under.
Place turkey on rack set in large roasting pan. Rub outside of turkey all over with oil;
sprinkle with salt and pepper. Pour stock into pan. Roast turkey until thermometer
inserted into thickest part of thigh registers 1650 to 1700, about 3 hours. Tilt turkey so
juices from main cavity run into pan. Transfer turkey to platter. Tent very loosely with
foil; let rest at least 30 minutes (internal temperature will rise 5 to 10 degrees). Reserve
For gravy:
Scrape juices and browned bits from reserved roasting pan into large glass measuring
cup. Spoon off fat, reserving 2 tablespoons. Add enough turkey stock to pan juices to
measure 2 cups. Whisk together 2 tablespoons water and cornstarch in small bowl until
Heat 2 tablespoons reserved fat in large saucepan over medium heat. Add white parts of
green onions. Saute until beginning to color, about 6 minutes. Add degreased pan juices,
2 cups stock and cream. Whisk in cornstarch mixture. Simmer until reduced to desired
consistency, whisking occasionally, about 8 minutes. Stir in herbs and green onion tops.
Season with salt and pepper.
Shelton's Poultry, Inc. • 204 N Loranne Ave, Pomona CA 91767·
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~ o~
Recipe created by Anita Dillon, Professional Chef
951.323.1504 • [email protected]
1 cup Kosher salt
cup granulated sugar
4 qt water
14 lb fresh Shelton® Turkey
2 turkey oven roasting bags
In a 6 quart or larger pot, combine the kosher salt, sugar and 2 quarts cool water.
Put the pot over high heat and stir occasionally until the salt and sugar dissolve.
Remove from the heat and let cool. Stir in another 2 quarts of water and chill in the
Remove the neck, giblets, and tail (if present) from the turkey; reserve them for
making turkey broth. Discard the liver. Rinse the turkey well. *** Double up two
turkey size oven bags and then roll down the edges of the bags a bit to help them
stay open. Put the bags in a heavy-duty roasting pan and put the turkey, breast side
down, in the inner bag. Pour the brine over the turkey (have someone hold the bags
open for you, if possible). Gather the inner bag tightly around the turkey so the
brine is forced to cover most of the turkey and secure the bag with a twist tie.
Secure the outer bag with twist tie. Refrigerate the turkey (in the roasting pan, to
catch any leaks) for 12 to 18 hours. Remove turkey from bags. No need to rinse.
Pat turkey dry inside and out with a paper towel. Your turkey is now ready to roast.
*** Tip from Shelton's
This whole process (no bags needed) can be done in a clean ice chest overnight (no
Shelton's Poultry, Inc. • 204 N Loranne Ave, Pomona CA 91767·
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Grandma Flanagan's Cornbread Dressing
1 pkg of your favorite cornbread mix (prepare
2 sweet onions-ground or chopped finely
8 stalks celery-ground or chopped finely
as directed)
(Grandma always used her grinder or the grinding attachment on a Kitchen Aid mixer for both celery and
onions) If grinding the onions and celery, pour off any juices before you saute.
1 lb. (4 sticks) unsalted butter
3 Cups Shelton'se All Natural Turkey Stock-heat to boiling
3 T plus 1 t poultry seasoning
Salt and Pepper to taste
Crumble cornbread after it has cooled and place in large bowl. Saute the onions
and celery in butter until cooked, about 12 - 15 minutes. Add celery and onion
mixture to the bowl of crumbled cornbread. Add poultry seasoning and salt and
pepper to taste. Add boiling turkey stock. The mixture should be 'pouring
If there is not enough stock to get to pouring consistency, add
boiling water. Obviously your dressing will be richer in flavor if you use mostly
turkey stock. After all ingredients are mixed thoroughly you may need to add
more of the poultry seasoning, salt and pepper to your taste.
Bake in a 9 x 13 inch baking pan at 4000 for 45 minutes.
Yields approximately 12 servings.
Recipe can easily be multiplied.
Shelton's Poultry, Inc. • 204 N Loranne Ave., Pomona CA 91767 • 909.623.4361
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Potato Gratin with
Mushrooms and Mascarpone Cheese
Recipe created by Anita Dillon, Professional Chef
951.323.1504 • [email protected]
2 oz dried porcini mushrooms
1 cup boiling water
2 tablespoons (1/4 stick) butter
2 tablespoons extra virgin olive oil
% cup plus 2 tablespoons grated parmesan cheese
1 V2 cups mascarpone cheese (from about 1 1/2 seven ounce containers)
1 cup whipping cream
3 garlic cloves, chopped
Pinch of freshly grated nutmeg
2 1/2 pounds russet potatoes (about 5 large), peeled, cut crosswise into 1/8" thick slices
Place porcini mushrooms and 1 cup boiling water in medium bowl. Place small bowl atop
mushrooms to keep submerged. Let soak 20 minutes. Drain and coarsely chop mushrooms.
Melt butter with olive oil in medium skillet over medium heat. Add chopped mushrooms and saute
until beginning to brown, about 3 minutes. Sprinkle with salt and pepper. Remove from heat.
Whisk V4 cup parmesan cheese and next four ingredients in small bowl; season with salt and pepper.
Mushrooms and cheese mixture can be prepared 1 day ahead. Cover separately and chill.
Preheat oven to 325°F. Butter a wide shallow 2 quart baking dish. Arrange V4 of potato slices in
bottom of dish. Sprinkle lightly with salt and pepper. Scatter V4 of mushrooms over. Repeat.
Spread half of cheese mixture over, shaking dish to settle. Repeat with remaining potatoes and
mushrooms in 2 layers each; spread remaining cheese mixture over. Sprinkle 2 tablespoons
parmesan over. Place baking dish on rimmed baking sheet.
Bake gratin until top is brown and sauce is bubbling at edges, about 1 hour 15 minutes. Let gratin
rest 15 minutes before serving.
Can be made 2 hours ahead. Let stand at room temperature. Tent loosely with foil and re-warm in 300°F
oven for 20 minutes.
Shelton's Poultry, Inc.
• 204 N Loranne Ave, Pomona CA 91767·
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Side Dishe8
Fresh Green Bealls with
Brown Butter and Toasted Pecans
Recipe created by Anita Dillon, Professional Chef
951.323.1504 • dillsand®
Kosher salt
2 lbs green beans, trimmed
1I4lb (1/2 cup) unsalted butter, cut into pieces
1;4 cup finely chopped shallots
Yz cup chopped toasted pecans
2 tablespoons fresh lemon juice (more to taste)
Freshly ground black pepper
Bring a large pot of salted water to a boil. Add the green beans; cook until tender, about 5
minutes. Drain and reserve.
In a large skillet over medium-high heat, melt the butter. Add the shallots and pecans;
cook, stirring until the butter turns a light brown and begins to smell nutty; be careful not to
burn it. Add the beans and toss to coat. Cook until the beans are warmed through, about 3
minutes. Add the lemon juice and season with salt and pepper.
Shelton's Poultry, Inc. • 204 N Loranne Ave, Pomona CA 91767·
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Fresh Salad Greens
with Dried Cranberries, Roasted Almonds, Feta
Cheese with a Pomegranate Vinaigrette
Recipe created by Anita Dillon, Professional Chef
951.323.1504 • [email protected]
8 cups fresh salad greens
1/3 cup dried cranberries, soaked in hot water 10 minutes to plump, drain
1/3 cup pomegranate seeds
1/4 cup chopped fresh basil leaves
1/3 cup slivered almonds, toasted
4 small Persian cucumbers, washed and thinly sliced
3 oz feta cheese, crumbled
2 tablespoons sherry vinegar
2 tablespoons pomegranate juice
1 teaspoon honey
1 tablespoon minced fresh basil
% teaspoon salt
1/8 teaspoon fresh ground black pepper
6 tablespoons good quality light tasting olive oil
Stir together sherry vinegar, pomegranate juice, honey, basil, salt and pepper.
oil. Refrigerate until ready to use.
Add olive
In a large salad bowl, combine the greens, cranberries, pomegranate seeds, basil, almonds
and cucumbers. Toss lightly in vinaigrette. Divide salad among plates. Top with feta.
Serve with additional vinaigrette.
Shelton's Poultry, Inc .•
204 N Loranne Ave, Pomona CA 91767·
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Cranberry Sauce
with Rosemary
and Orange
Recipe created by Anita Dillon, Professional Chef
951.323.1504 • [email protected]
12 oz fresh cranberries, picked through
1 cup granulated sugar
V2 cup fresh orange juice
2 teaspoons minced fresh rosemary
V2 teaspoon finely grated orange zest
and rinsed
Bring the cranberries, sugar, orange juice and rosemary to a boil
in a large saucepan over medium-high heat. Reduce the heat and
simmer for one minute (some berries will have popped and some
will be whole). Remove the saucepan from the heat and stir in
the zest. Cover and let stand for 10 minutes. Allow the sauce to
cool to room temperature, cover and refrigerate. Return to room
temperature before serving.
This sauce can be made up to a week ahead and refrigerated in a
covered container.
Makes approximately 2
Shelton's Poultry, Inc.
'ij cups.
• 204 N Loranne Ave, Pomona CA 91767·
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Apple Butter Pumpkin Pie
(adapted from Better Homes & Gardens)
Anita Dillon, Professional Chef
951.323.1504 [email protected]
Nut Pastry
2 Y4 cups all purpose flour
% teaspoon salt
2/3 cup shortening
Y; cup ground pecans or walnuts
8-10 tablespoons water
1 egg
1 tablespoon water
Granulated sugar (optional)
In a medium bowl, stir together flour and salt. Using pastry blender, cut in
shortening until pieces are pea size. Stir in ground nuts. Sprinkle water, 1
tablespoon at a time, over mixture and toss until moistened. Form into a ball.
Roll out half of the pastry, to fit a 9" pie plate, on a lightly floured surface. Ease
into pie plate; trim pastry to edge of pie plate. Roll out remaining pastry to 1/8"
thickness. Cut out 1/2-1" fall or holiday designs. In a small bowl combine one egg
and water. Brush over edge of pastry in pie plate. Arrange cutouts around edge of
pastry. Brush cutouts with egg mixture. Sprinkle with granulated sugar, if you like.
Set pie plate aside.
Continued on reverse side.
15 oz can pumpkin
Yz cup packed brown sugar
Yz cup apple butter
1 teaspoon ground cinnamon
Yz teaspoon ground ginger
14 teaspoon salt
2 eggs, slightly beaten
1 egg yolk, slightly beaten
Yz cup whipping cream
In a medium bowl, combine pumpkin, brown sugar, apple butter, cinnamon, ginger,
salt and cloves. Add in eggs and egg yolk. Gradually add whipping cream; stir
until combined. Pour into prepared crust. Loosely cover edge of pastry with foil to
prevent overbrowning. Bake in a 3750 oven for 20 minutes. Remove foil and bake
20 more minutes. Prepare topping.
Yz cup chopped pecans or walnuts
2 tablespoons butter, softened
2 tablespoons all-purpose flour
2 tablespoons packed brown sugar
In a small bowl combine all topping ingredients.
Sprinkle over the pie. Bake for
15 to 20 minutes more until a knife inserted near the center comes out clean.
Coolon wire rack. Cover and chill in the refrigerator within 2 hours. Serve with
whipped cream, if you like.
Makes 8 to 10 servings.
Shelton's Poultry, Inc. • 204 N Loranne Ave, Pomona CA 91767·
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