Thanksgiving Wolf Convection Steam Oven Class, Salt Lake City 11-11-2020 скачать в хорошем качестве

Thanksgiving Wolf Convection Steam Oven Class, Salt Lake City 11-11-2020

Herby Sausage Stuffing Serves 8-10 INGREDIENTS 1½ sticks unsalted butter plus more for baking dish 1 pound good-quality day-old sourdough bread, torn into 1-inch pieces (about 10 cups) 2½ cups chopped yellow onions 1½ cups chopped celery 2 granny smith apples, unpeeled, diced ½ pound spicy Italian sausage, casings removed ½ cup chopped flat-leaf parsley 4 tablespoons chopped fresh sage 2 tablespoon chopped fresh rosemary 2 tablespoon chopped fresh thyme 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2½ cups low-sodium chicken broth, divided 2 large eggs DIRECTIONS Preheat oven to 300 degrees. Butter a 13x9x2-inch baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl. Meanwhile, melt butter in a large skillet over medium-high heat; add onions, celery, and apples. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread. In same skillet, cook sausage over medium heat until browned and crispy. Add to bowl with bread and vegetables; stir in herbs, cranberries, salt, and pepper. Drizzle in 1¼ cups broth and toss gently. Let cool. Preheat Wolf Convection Steam Oven on mode Convection Humid to 350 degrees. Whisk 1¼ cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish and bake until set and top is browned about 40-45 minutes. Garlic and Herb Aioli Roasted Turkey Serves 8-10 INGREDIENTS ½ cup Diamond Crystal kosher salt 1 ½ Tbsp. light brown sugar 1 12–14-lb. turkey, giblets discarded, patted dry ½ cup mayonnaise 1 head roasted garlic, cloves removed ½ tablespoon chopped rosemary ½ tablespoon chopped thyme ½ tablespoon chopped sage 2 teaspoons orange zest 2 teaspoons lemon zest DIRECTIONS Place salt and brown sugar in a medium bowl and work together with your fingers until incorporated. Place turkey on a wire rack set inside a rimmed baking sheet. Sprinkle dry brine all over outside and inside of turkey, patting to adhere and nudging some into crevices. Chill bird, uncovered, at least 12 hours and up to 2 days. Remove turkey from wire rack and rinse baking sheet and rack if needed (turkey will most likely release some liquid onto pan). Place turkey, breast side up, on rack and tuck wings underneath. Let turkey sit at room temperature 2 hours. Meanwhile, combine mayonnaise and remaining ingredients, smashing together until homogenous. Using your fingers, loosen skin on breast. Work aioli mixture under skin, spreading evenly over both breasts. Smear outside of turkey with remaining aioli. Place in Convection Steam Oven, use mode Convection Steam at 350 degrees with the probe inserted into the thickest part of the breast, set at 160 degrees. Let the turkey rest for at least 30 minutes before carving.