“Giving Thanks”….. Watch how on our latest ABC7 Cooking Segment Thanksgiving Day Special
Organic Lentil Soup
Lentils which bring blessings and prosperity to the diner’s forecast for the upcoming year and is predicted to be better than the last.
Ingredients:
8 Oz. Organic Lentils
1 Bunch Celery, Chopped
1/2 Lb. Carrots, Chopped
1 Small Onion, Chopped
1 Cup Broccoli Florets
1 Small End or Chunk of Prosciutto
1 Large Tomato, Scored
32 Oz. Vegetable Stock
Extra Virgin First Cold Press Organic Olive Oil Pink Himalayan Salt and Pepper to Taste Italian Flat Leaf Parsley for garnish
Method:
Coat the bottom of a stock pot with Extra Virgin First Cold Press Organic Olive Oil and place on high heat
Sauté Carrots, Celery and Chunk of Prosciutto until Carrots are soften then add Onions
Once Onions are translucent add vegetable stock, Lentils, Broccoli Florets and Large Tomato (Score tomato with four cuts to insure you can peel the skin off once it’s been stewed)
Season with Salt and Pepper to taste
Cut back heat to medium-high and continue to cook for 45 minutes or until Lentils are tender
Remove tomato and peel skin, once peeled muddle tomato pulp and place back into soup
Plate and garnish with Italian Flat Leaf Parsley
Enjoy!!!!
Organic Fresh Turkey with Italian Style Stuffing
Brine Ingredients:
1 Orange, Cut in Half
8 Oz. Brown Sugar
2 Oz. Bay Leaf
1 Oz. Peppercorns
2 Oz. Salt
8 Cloves Garlic
2 Onion, Cut in Half
4 Apples, Cut in Half
2 Oz. Fresh Sage
4 Oz. Fresh Rosemary
4 Oz. Parsley
Vegetable Stock (Enough to cover your bird once it’s been submerged)
Method:
Secure a sealable container, and assure that it will fit in your refrigerator
Prepare your Brine and place a fully defrosted or fresh bird into it
Brine bird for a minimum of 24 hours and a maximum of 72 hours
Ingredients for Stuffing: 32 Oz. Arborio Rice 8 Oz. Sausage Meat 2 Cups Mushrooms Sliced 4 Oz. Bay Leaves Extra Virgin First Cold Press Organic Olive Oil Pink Himalayan Salt and Pepper to Taste Method: Coat the bottom of a sauce pot with Olive Oil and place on high heat Toast Arborio Rice until slightly golden brown Cover with water by 2” and cook on medium heat until all water has been absorbed and set aside Coat the bottom of another sauce pot with Olive Oil and place on high heat Brown Sausage meat Add Onions and Mushrooms anc cook until Onions are translucent Add Bay Leaves, cooked Arborio Rice, Salt and Pepper and mixed well Stuff your bird
Ingredients for Roasting:
15Lb. - 20Lb. Fresh Organic Turkey
1/2 Lb. Fresh Sage 1/2 Lb. Fresh Rosemary 2 Large Fresh Onion, peeled and cut in half 4 Large Carrots, cut into sticks 1 Bunch Celery, cut into sticks 8 Garlic Cloves, whole Extra Virgin First Cold Press Organic Olive Oil Pink Himalayan Salt and Pepper to Taste 1 Bunch Italian Flat Leaf Parsley, Chopped
Method For Roasting: Oil the bottom of Large Roasting Pan and place Rosemary and Sage along the bottom creating a bed for Turkey to lay on Place your Bird into roasting pan Stuff your bird with Bruno’s Arborio Rice Stuffing Rub entire bird with Olive Oil Season with Salt and Pepper Place Sage and Rosemary in between legs and breast and wings and breast Place Onion, Carrots, Celery and Garlic around your Turkey Sprinkle entire Turkey with Parsley and cover with Foil
Bake approximately 15 per Lb at 350 depending on your oven
