I like to get a head start on the gravy<\/strong>, because you can never have enough gravy! Purchase some turkey legs, make a stock, and then make my recipe for my Old-Fashioned Turkey Mushroom Gravy THAT MAKES A LOT<\/strong>. Then on Thanksgiving day you can just finish it off the turkey roasting pan. All those pan drippings will add great flavor! Stuffing can also be made up to two days in advance and refrigerated until its ready to bake.<\/p>\n And how about an alternative to pumpkin pie? Try making my d\u2019lish individual Pumpkin Panna Cottas topped with some Ale Spiked Salted Caramel<\/strong>. I like to serve them in mini martini glasses so everyone can have a taste! Make these ahead for an easy d\u2019lish crowd pleaser.<\/p>\n For those looking to plan a signature cocktail for the get together, make a batch of my Holiday Cheers for a Crowd<\/strong>. Fresh citrus juices, vodka, and cranberry combine for an easy to make ahead party cocktail – cheers!<\/p>\n So de-stress the big feast and get cooking in advance! Gobble Gobble! \u2013Kathy<\/p>\n Old-Fashioned Turkey Mushroom Gravy THAT MAKES A LOT!<\/strong> Makes 10 cups, or about 20 generous 1\/2-cup servings<\/p>\n 12 Tbsps. (1 1\/2 sticks) butter Melt the butter in a large, heavy saucepan. Add the rosemary and mushrooms and saut\u00e9 over medium-high heat for about 2 minutes. Add the flour and stir vigorously until combined and smooth. Cook for about 1 minute. Add the stock all at once and whisk vigorously so as to eliminate any lumps. Reduce the heat and simmer for about 10 minutes, until the gravy is nicely thickened. Season with salt and white pepper.<\/p>\n You can make the gravy a couple of days ahead to save yourself some precious holiday time!<\/p>\n Then right before serving- and while your turkey is set aside to rest \u2013 ready your turkey roasting pan full of turkey goodness: remove excess fat from your turkey roasting pan. Place the pan over a burner \u2013 add a big splash of white wine, champagne, potato cooking water, chicken broth or water. Using a metal spatula \u2013 scrape up all the goodies in the bottom of the pan\u2026 this is the turkey goodness. Then add your prepared Turkey Mushroom gravy \u2013 whisk well and heat till hot. Serve up and enjoy \u2013 you\u2019ll have lots of gravy for all!<\/p>\n Rich Turkey Stock<\/strong> 2 large turkey legs or thighs, about 2 pounds total Preheat an oven to 400\u00b0F.<\/p>\n Roast the turkey pieces in a baking pan for 45 minutes to 1 hour, until the skin is golden brown. Place them in an 8-quart pot and add the vegetables and seasonings. Deglaze the roasting pan with the wine, scraping the pan well to loosen browned bits, and add to the pot. Add the water.<\/p>\n Place the pot over medium-high heat and bring to a rapid simmer. Reduce the heat to low and lightly simmer for 45 minutes to 1 hour. Strain the stock and skim off any fat. Discard the vegetables. (Most of the flavor will have cooked out of the turkey; however, the meat can be removed from the bones and saved for another use.)<\/p>\n Recipe by Kathy Casey Food Studios\u00ae – www.KathyCasey.com<\/a><\/p>\n Pumpkin Panna Cotta with Ale Caramel & Sea Salt<\/strong> Makes 8 regular (4-oz) servings or 16 mini (2-oz) servings<\/p>\n 1 packet Knox unflavored gelatin In a small, microwave-safe bowl, sprinkle the gelatin over the water. Soak until the gelatin is soft, then microwave on high power for only about 2 seconds, or until the gelatin is melted but not foaming up.<\/p>\n In a large mixing bowl, combine the cream, sugar, sour cream, mascarpone, pumpkin, vanilla, and spices. Add the gelatin and whisk together well.<\/p>\n Place the mixing bowl over a pan of simmering water, being sure the bottom of the bowl does not touch the water. Cook the mixture, whisking constantly, until smooth and hot (150 to 160 degrees F on an instant-read thermometer).<\/p>\n Remove from the heat and divide the mixture evenly among 8 regular or 16 mini martini glasses (or 8 custard or 16 espresso cups). Cover with plastic wrap, making sure the plastic does not touch the panna cotta. Refrigerate for a minimum of 12 hours to set.<\/p>\n To serve: Drizzle each panna cotta with ale caramel sauce (1 tablespoon for the minis or 2 for the larger portions), and then sprinkle lightly with sea salt. <\/p>\n Chef\u2019s note:<\/strong> If making the ale caramel sauce is too much for your schedule, then substitute with a speed scratch sea salt caramel sauce; mix 1\/2 cup purchased high-quality caramel sauce with 1\/4 – 1\/2 teaspoon sea salt, depending upon how salty you like it. <\/p>\n Holiday Ale Caramel Sauce<\/strong> Makes 2 cups<\/p>\n 1 (12-ounce) bottle pumpkin ale or other seasonal beer, such as Pike Brewing Co. Auld Acquaintance Hoppy Holiday Ale<\/a> In a medium-large saucepan, bring the ale to a low boil. Cook, uncovered, stirring occasionally, until reduced to 1\/2 cup. Remove from heat, add the brown sugar and stir to dissolve.<\/p>\n Bring mixture to a boil and cook without stirring (stir or swirl the pan only if necessary to prevent boiling over<\/strong>) for about 10 to 15 minutes, until thick and syrupy (about 230 degrees F on a candy thermometer).<\/p>\n Remove from heat and slowly whisk in the cream and butter (it may splatter!), and then cook for 5 to 6 minutes more, until thickened. Remove from heat and stir in the vanilla. If serving right away, cool until just warm; it will thicken up more as it cools. Keep refrigerated for up to 2 weeks. Bring to room temperature before serving. <\/p>\n![\"Turkey](\"https:\/\/farm6.staticflickr.com\/5607\/15651636110_d2b76c8776_q.jpg\")
\nCheck out my blog from last year on Turkey Sins<\/a><\/p>\n![\"Pumpkin](\"https:\/\/farm8.staticflickr.com\/7480\/15838044592_da02b8dfbd_q.jpg\")
\nMini Pumpkin Panna Cottas with Ale Spiked Caramel<\/strong><\/p>\n
\nYou can make this a few days ahead and then re-heat in your turkey roasting pan for extra turkey flavor goodness! Read through the entire recipe before starting.<\/p>\n
\n1 tsp. minced fresh rosemary \u2013 or 1\/2 teaspoon dried rosemary, crushed
\n8 ounces (4 cups) thinly sliced mushrooms, or chopped wild mushrooms (optional)
\n1 cup flour
\n10 cups Rich Turkey Stock (recipe follows)
\n2 tsp. salt
\n1\/2 tsp. white pepper<\/p>\n
\nMakes about 10 cups<\/p>\n
\n1 yellow onion, unpeeled, coarsely chopped
\n1 large or 2 medium carrots, cut into large chunks
\nUp to 2 cups mushroom stems, optional
\n4 stalks celery, cut into chunks
\n1\/2 tsp. dried thyme
\n1 bay leaf
\n1\/2 cup white wine
\n12 cups water<\/p>\n
\nYou can make the panna cotta up to 5 days in advance\u2014just keep tightly wrapped with plastic. The caramel sauce can also be prepared up to a week beforehand, making it the perfect dessert for a busy holiday schedule.<\/p>\n
\n2 Tbsps. water
\n1 cup cream
\n3\/4 cup sugar
\n3\/4 cup sour cream
\n3\/4 cup mascarpone
\n1 cup pumpkin puree (pure pumpkin, not pre-seasoned pie filling)
\n1 1\/2 tsp.vanilla extract
\n1\/4 tsp. ground ginger
\n1\/2 tsp. ground cinnamon
\n1\/8 tsp. ground cloves
\n1\/4 tsp. ground nutmeg
\n————————————————-
\n1 cup Holiday Ale Caramel Sauce (recipe follows)
\nSea salt for sprinkling (sea salt)<\/p>\n
\nIf made ahead, cool completely and store refrigerated. Bring to room temperature to serve. The recipe makes more than you\u2019ll need for the panna cotta; extra sauce can be drizzled on ice cream, pound cake or other desserts.<\/p>\n
\n1 1\/2 cups brown sugar, packed
\n1 cup heavy whipping cream
\n2 Tbsps. salted butter
\n1 tsp. vanilla extract<\/p>\n