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Recipes from Everyday w/ Rachael Ray

Recipes from the November issue of Everyday w/ Rachael Ray 



  • Seasonings for butter and cavity
  • 1 unsalted butter, at room temperature
  • 1 fresh or thawed frozen turkey (12 to 14 lbs.)
  • 1/4- 1/3 cup Diamond Crystal kosher salt or 2-2 1/2 tbsp. Morton kosher salt
  • 2 tablespoons EVOO
  • 1 1/2 cups low-sodium chicken stock
  • 1/3 cup flour
  • Directions
  1. In a medium bowl, stir the seasonings into the softened butter.
  2. Place the turkey on a rimmed baking sheet. Remove the neck and giblets from the cavity (reserve for stock; see tip #44). Starting at the neck end, carefully slide your fingers under the skin, separating it from the breast and thigh meat. Use your fingers to spread the butter mixture under the skin. Sprinkle a big pinch of salt in the cavity, then rub the remaining salt over the entire bird on top of the skin. Refrigerate, breast side up and uncovered, 24 hours. (The skin will become taut, which means the dry brine is working.) Can be made 2 to 3 days ahead and kept refrigerated, covered, then uncovered for the last 24 hours.
  3. Let the turkey stand at room temperature 1 hour. Position a rack in the lower third of the oven; preheat to 425 degrees . Place the turkey, breast side up, on a rack in a roasting pan, then use paper towels to pat the turkey dry. Stuff the cavity with desired seasonings. Tie the legs together with a piece of kitchen twine. Rub the EVOO evenly over the skin.
  4. Roast the turkey 30 minutes. Reduce the oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of the thigh, not touching bone, registers 155 degrees (the temperature will rise about 10 degrees as it rests), 2 to 2 1/4 hours longer. Using a spatula and tongs (see tip #38), tilt the turkey to drain any juices from the cavity into the pan. Transfer the turkey to a cutting board; tent with foil and let rest 30 minutes.
  5. Meanwhile, pour the drippings and solids from the roasting pan into a liquid measuring cup. Let the liquid settle; use a large spoon to skim off the fat and discard. You should have about 1 3/4 cups of skimmed drippings. Return the drippings to the roasting pan.
  6. Carve the bird, adding the juices that accumulate on the cutting board to the roasting pan. Tent the turkey pieces with foil until ready to serve.
  7. In a medium bowl, gradually whisk 1/2 cup chicken stock into the flour to make a paste. Set the roasting pan on two burners over medium. Bring to a simmer, scraping up any browned bits with a wooden spoon. Whisk in the flour paste and return to a simmer, whisking constantly. Gradually whisk in the remaining 1 cup stock and 1 1/2 cups water. Cook, whisking often, until thickened, 7 to 10 minutes. Season with pepper. Makes about 4 cups gravy.

Sweet & Savory

  • MIX WITH THE BUTTER: 1 tbsp. finely chopped fresh tarragon and/or 2 tsp. grated orange zest PLACE IN THE CAVITY: 3 sprigs tarragon + 1 small orange, quartered + 1 medium red onion, quartered
  • French Country-Style
  • MIX WITH THE BUTTER: 1/4 cup chopped flat-leaf parsley and/or 2 tsp. herbes de Provence PLACE IN THE CAVITY: 2 tbsp. herbes de Provence tied in a cheesecloth bundle + 1/2 bunch flat-leaf parsley + 1 head garlic, halved
  • The Classic
  • MIX WITH THE BUTTER: 1 tbsp. finely chopped fresh rosemary and/or 2 tsp. grated lemon zest PLACE IN THE CAVITY: 3 sprigs rosemary + 1 lemon, quartered + 1 large shallot, halved 



  • 1 1/2 cups flour
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 10 tablespoons cold butter, cut into 1/2-inch cubes
  • 4 tablespoons ice water, plus more if needed
  • Directions
  1. In a food processor, blend the flour, sugar and salt. Add the butter and pulse until the largest pieces are about the size of a pea. Add 4 tbsp. ice water; pulse briefly just until moist clumps form, adding water by the teaspoon if too dry to form clumps. Transfer to a work surface and form into a ball, kneading a few times to bring the dough together. Flatten into disk, wrap in plastic and refrigerate at least 1 hour or up to 2 days.



  • 1 cup (packed) dark brown sugar
  • 1/2 stick (2 oz.) butter
  • 1/4 cup heavy cream, plus more for brushing
  • 2 tablespoons honey
  • 2 1/2 cups (10 oz.) pecans, toasted and coarsely chopped
  • 1 teaspoon pure vanilla extract
  • 1 piecrust, store-bought or homemade
  • 3/4 cup semisweet chocolate chips
  • Raw sugar, for sprinkling
  • Whipped cream and chocolate shavings, for garnish
  • Directions
  1. Preheat the oven to 375 degrees . In a medium saucepan, bring the sugar, butter, 1/4 cup cream and honey to a boil over medium- high. Remove from heat; stir in the pecans and vanilla. Spread the filling on a rimmed baking sheet; let stand at room temperature until cool, about 1 hour.
  2. Divide the dough into 2 pieces. On a lightly floured surface, roll out each piece to a 9-inch square. (If using store-bought crusts, roll out to 13-inch rounds and cut into 9-inch squares.) Transfer 1 square to a parchment-lined baking sheet. Place the filling on the crust, leaving a 1-inch border. Scatter the chocolate chips on top of the filling; brush the border with water. Place the second crust on top (the edges will not meet), fold the bottom crust over; press the edges together firmly to seal. Brush the top with cream and use a sharp knife to make several 1-inch slits in the top. Sprinkle generously with raw sugar.
  1. Bake until the crust is golden brown, 30 to 40 minutes. Transfer the pie, on the parchment, to a rack. Let cool 10 minutes. Run a thin knife around the edges to release it from any filling stuck to the parchment. Serve slightly warm or at room temperature. Top with whipped cream and chocolate shavings.



  • 1/2 stick (2 oz.) butter
  • 2 red onions, chopped
  • 3 ribs celery, thinly sliced
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 8 ounces fresh mushrooms, chopped
  • 1 cup chicken stock
  • 1 12 ounce package  cubed seasoned bread stuffing
  • 1 cup low-fat buttermilk
  • 2 eggs, beaten
  • Directions
  1. Position the racks in the upper and lower thirds of the oven and preheat to 425 degrees . Lightly grease two 12-cup muffin pans. In a large pot, melt the butter over medium. Add the onions, celery, onion and garlic powders, basil, oregano and 1/2 tsp. pepper. Cook, stirring occasionally, until vegetables soften, about 5 minutes. Add the mushrooms and cook, stirring often, until mushrooms are tender and the liquid evaporates, about 7 minutes. Add the stock and bring to a boil.
  2. Remove from the heat and gently stir in the stuffing and buttermilk; season with salt and pepper. Using a fork, stir in the eggs. Cover and let stand 5 minutes. Divide the mixture among the muffin cups.
  1. Bake the muffins until golden, rotating the pans halfway through baking, about 25 minutes. Let cool on a wire rack 15 minutes. Run a thin knife around the edges of the muffins to release them from the pan. 



  • 1 stick (4 oz.) butter
  • 6 ounces thinly sliced prosciutto, torn into small pieces
  • 8 cloves garlic, minced
  • 2 pounds Brussels sprouts, shredded
  • 4 tablespoons flour
  • 1 1/2 cups heavy cream
  • 1 cup half-and-half
  • 1/3 cup marsala
  • 1 1/2 cups grated Parmesan
  • 1 teaspoon freshly grated nutmeg
  • Directions
  1. Preheat the oven to 350 degrees . In a large skillet, melt the butter over medium. Add the prosciutto and garlic and cook, stirring often, until the prosciutto is crispy, about 5 minutes. Add the Brussels sprouts; cook, stirring often, until wilted, about 5 minutes. Stir in the flour, then gradually stir in the heavy cream, half-and-half and marsala. Reduce the heat to medium-low and simmer until the Brussels sprouts are tender, about 8 minutes. Stir in 1 cup Parmesan and the nutmeg; season with salt and pepper.
  2. Transfer the Brussels sprouts to a 3-quart baking dish and sprinkle with the remaining Parmesan. Bake until the casserole is bubbling and the cheese is browned in spots, about 25 minutes.




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