Page 33 - Indulge October/November 2016

Marinate turkey for two days in the refrigerator. Let
When ready to cook, place the diced onion,
celery and carrots in a deep cooking pan and us
rest turkey on top of the vegetables. Add in the
chicken stock. Wine
Reserve the marinade.
Cover turkey with plastic wrap (yes, that’s right!) And
and then aluminum foil and bake at 350 degrees F
for three hours. dine
After three hours, remove the wrap and foil and
continue cooking for another two hours at 325 you
degrees F until the turkey’s internal temperature
reaches 165 degrees F. Add the reserved marinade KITCHEN • WINE • BAR
to the pan at this time.
After the turkey is done, use the pan drippings CHECK OUT OUR
to make gravy.
Mix 1 cup of the herb marinade, the honey and NEW MENU
lemon juice. Brush mixture over turkey and let the
turkey rest for 15 minutes before cutting it.

CLASSIC BREAD STUFFING

Ingredients:
1 cup olive oil
1 cup carrots
2 cup diced white onion
2 cup diced celery
1 cup of the herb marinade mix
1 loaf wheat bread cubes, toasted
1 cup vegetable stock
Directions:
Cook the onion, carrot and celery first. Add the
herbs. Mix with bread cubes and stock.
Sauté the onion, celery, carrot with olive oil until
onions are caramelized.
Add the vegetable stock and bring to a boil.
Add half of the bread and stir gently. Add the
rest of the bread a little at a time.
Mix in the herb mix.
Bake for 30 minutes at 350 degrees F.
*Optional: You can stuff the turkey with this stuffing
during the last hour of cooking the turkey.

Allentown Warrington

3750 Hamilton Blvd. • 484.350.3147 1613 N. Main St. • 215.279.9607