Friday, November 26, 2010

Boiled Turkey Dinner

On one episode of Diners, Drive-ins and Dives on Food Network, Guy Fieri visited Landmark Diner in Charlotte, North Carolina.  One of their specialties is turkey and stuffing. As you can see from watching this YouTube video, they boil their turkey instead of roasting.

In Charlotte, NC, Guy pays a visit to the Greek family-run Landmark Diner.

For Thanksgiving this year, it was going to be just me, Linda, and my son and his wife; so, I setout to try to duplicate this recipe.  One challenge is that the chef showed what ingredients he used – but no clue as to quantities.  I, of course, also wanted to scale it down to a single turkey.

One problem I anticipated is that the turkey stock is needed for the dressing and the gravy; I didn't want to boil the whole turkey so that the meat was done before I could even start making the dressing and gravy - I wanted to be able to time it so that the turkey was ready about the same time as the rest of the dinner. To accomplish this, I decided to separate the breast meat from the turkey carcass so as to be able to make the turkey stock the day before.

Of course, I can't resist adding my own tweaks; so, I decided to roast the turkey carcass (sans breast meat) before making the stock; I applied a dry rub to the raw turkey breast as it sat overnight in the refrigerator; and, I included thyme, dried cranberries and pecans in the dressing so as to make more of a complete turkey dinner.

Of course, you can't have a turkey dinner without a sweet potatoe dish of some sort; so, for dessert, I made Bobby Flay’s Pumpkin Bread Pudding with Spicy Caramel Apple Sauce and Vanilla Bean Creme Anglaise; although, I didn’t have a vanilla bean nor do I keep bourbon and/or apple schnapps on hand; so, I used 1 tsp of brandy extract in the pudding and a ½ tsp vanilla extract in the Crème Anglaise.  I also chopped 2 apples and microwaved for 2 minutes then pressed with a potato ricer to extract the ½ apple juice for the Spicy Caramel Apple Sauce (I thought using fresh apples might impart more of an apple flavor than if I just used store bought apple juice). If I made this again then I think I might try using 3 or 4 apples to get a bit more apple flavor.

So, here is my version of a Boiled Turkey Dinner. The result is a moist, succulent, and flavorful turkey with gravy and dressing that is to die for.


  • Turkey, 12-14 pound
  • 1 large Onion, quartered
  • 3 stalks Celery, roughly chopped
  • 3 Carrots, roughly chopped
  • 1 full head garlic cut in ½
  • 1 Tbl kosher salt
  • ½ tsp whole black Peppercorns
  • 2 bay leaves
  • Oil (enough to coat turkey breast)
  • Water to cover
Turkey Rub
  • 2 tsp Thyme
  • 2 tsp poultry seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 1 tsp white pepper
Day before
  1. Cut up turkey into parts and debone breast from turkey keeping skin on breast
  2. Dry boned turkey breast and rub with vegetable oil, then sprinkle rub over turkey breast including under the skin. Tie breast with twine wrapping in skin and store in refrigerator in heavy ziplock bag overnight.
  3. Put remainder of turkey carcass into oven and roast at 350 degrees for 2 to 2½ hours. During the last hour, add the vegetables (onion, celery, carrots, and garlic) to the roasting pan. Remove thigh meat and save for another use (optional)
  4. Put everything except boned breast meat into a large stock pot and boil for about 5 hours
  5. Strain turkey stock. Reserve stock for making gravy and dressing. Reserve remaining stock to boil turkey breast.
Day of
  1. Add boned breast meat to reserved stock, bring to a boil and cook over medium heat for 1 hour in a covered pan
  2. Turn off heat and leave breast to cool in stock for another hour
  3. Leave breasts in stock to keep warm until ready to serve (reheat if necessary)


The gravy can be made the day before using reserved turkey stock

  • 4 Tbl Butter
  • 4 Tbl Flour
  • 4 Cups reserved turkey stock
  • Salt and pepper to taste
  1. Melt butter in sauce pan
  2. Add flour to melted butter and cook for a bit until starting to turn light brown
  3. Add turkey stock and whisk to fully incorporate flour/butter rue into stock. Cook, stirring frequently, to thicken, if necessary, add salt and pepper to taste  


  • ¼ pound Butter (1 stick)
  • 1 large Onion
  • 4 stalks Celery
  • 4 Carrots
  • 2 Cups peeled and chopped apples (about 4 apples)
  • ½ Cup brown sugar
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 3 cloves Garlic
  • 2 tsp Rubbed Sage
  • 1 tsp Thyme
  • 1 tsp Poultry seasoning
  • 1 kosher tsp Salt
  • ½ tsp Black Pepper, ground
  • 16 cups Bread cubes, toasted (1½ - 2 loaves)
  • 2 Eggs slightly beaten
  • 4-5 cups reserved turkey stock
  • 1 cup dried cranberries
  • 1 cup pecans chopped
Day before (optional)
  1. Finely chop onion, celery, and carrot
  2. Cook onion, celery, and carrot in butter until onion starts to carmelize
  3. Add chopped apples, brown sugar, and spices (cinnamon, nutmeg garlic, sage, salt, pepper, and poultry seasoning) and continue cooking until apples are soft.
  4. If done the day before then store the vegetable mixture in refrigerator until ready to use.
Day of
  1. Add reserved turkey stock and eggs to breadcrumbs, it should be fairly moist, but not soggy.
  2. Fold in vegetable mixture, dried cranberries and chopped pecans and mix well
  3. Spread bread mixture into a large flat baking dish, like a lasagna or 9x13 dish
  4. Bake in oven covered for 1 hour. Remove cover and bake for another 30 minutes to crisp top


  1. Cut dressing into squares.  Remove skin and slice turkey breast
  2. Place a square of dressing on plate and spoon some gravy on top
  3. Place warm turkey slices on top of dressing and cover with gravy. Dip turkey slices in hot turkey stock to warm if necessary.


  • When I made the dressing I used a can of store bought apple pie filling. I like the sweetness of the apples in the dressing; but, I thought it was a little two much since a can of pie filling is about 21 ounces; so, I've adjusted this recipe to incorporate just a couple of cups of apples plus sugar and spices typically found in an apple pie.

Thursday, November 25, 2010

Chicago inspired deep dish pizza

I used a recipe by Emeril Lagasse Chicago-style Deep Dish Pizzas as my muse and then added my own tweaks.  This recipe makes 2 (10-inch) deep dish pizzas.  I don't think Emeril's sauce recipe makes enough for two pizzas; so, I doubled it.  Although, there will be a bit left over (probably need to 1½ it).  I also used kalamata olives in place of the tasteless black olives, but only ½ as much since they have a more intense flavor.  I also used a red bell pepper in place of a green one.  And, I increased the amount of sugar in the sauce.

The recipe says it makes 2 12-inch pizzas; however, I had a lot of difficulty spreading the dough in that size of pan.  So, I think making 10-inch pizza's is a lot easier.  The crust will be a bit thicker - but, it's a tasty crust, especially infused with all of the goodness from the toppings and sauce.

I don't have a deep dish style pizza pan; so, I've used both a cast iron frying pan and a springform cheesecake pan.  Oiling the pan plus the oil in the dough makes it come out of the pan very easily.

The first time I made this pizza, I put the mushrooms, bell pepper, and onion in raw; but, this resulted in a lot of liquid in the finished pizza which we had to mop up with a papertowel.  The next time I made it I precooked the mushrooms, bell pepper, and onion.  I also cooked the sauce longer to remove more of the liquid.

  • Chicago Style Deep Dish Pizza Dough, recipe follows
  • 4 tablespoons olive oil
  • 2 tablespoons chopped fresh garlic (about 5-6 cloves)
  • 1½ tablespoons chopped fresh basil
  • 2 teaspoons chopped fresh oregano
  • ½ teaspoon fennel seeds
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon red pepper flakes
  • 2 (28-ounce) can whole tomatoes, salt free
  • 2 tablespoons wine (optional)
  • 2 tablespoons sugar
  • 2 tablespoon extra-virgin olive oil
  • 1 pound mozzarella cheese, sliced or grated
  • 8 ounces pepperoni, thinly sliced
  • 8 ounces mushrooms, wiped clean and thinly sliced
  • 1 red bell pepper, cored and cut into thin slices
  • 1 yellow onion, cut into thin rings
  • ½ cup chopped kalamata olives
  • 1 pound crumbled hot Italian sausage
  • 1 cup grated Parmesan
  1. While the dough is rising, make the tomato sauce. In a medium saucepan, heat the oil over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the herbs, seeds, salt, and black and red pepper flakes, and cook, stirring, for 30 seconds. Add the tomatoes, wine and sugar, and bring to a boil. Lower the heat and simmer, stirring occasionally, for 1 hour.  Smash tomatoes and then continue cooking until thickened, about 30min to 1 hour. Remove from the heat and let cool completely before using.
  2. Meanwhile, precook sausage in a frying pan, remove from pan leaving as much of the oil as possible.  Then precook mushrooms in same pan with leftover oil from sausage.  Remove mushrooms leaving as much of the liquid as possible in the pan, then pour mushroom liquid into simmering sauce
  3. Preheat the oven to 475 degrees F.
  4. Place onion and red pepper slices on a cookie sheet with a piece of parchment paper lightly sprayed with cooking oil and bake for about 10-15 minutes until lightly browned
  5. Oil 2 seasoned 12-inch round deep-dish pizza pans with the extra-virgin olive oil. Press 1 piece of dough into each pan, pressing to the edge and stretching about 1 1/2 inches up the sides. Let rest for 5 minutes.
  6. Layer the mozzarella cheese all over the bottom of the pies. Top each with half of the pepperoni, mushrooms, bell pepper rings, onions, black olives and sausage. Ladle the sauce evenly over each pizza and top with Parmesan.
  7. Bake until the top is golden and the cheese is bubbly and the crust is golden brown, about 30 minutes.
  8. Remove from the oven, slice and serve hot
Chicago-style Deep Dish Pizza Dough: 
  • 11/2 cups warm water (about 110 degrees F)
  • 1 (1/4-ounce) packages active dry yeast
  • 1 teaspoon sugar
  • 3 1/2 cups all-purpose flour
  • 1/2 cup cornmeal
  • 1/2 cup olive oil
  • 2 teaspoons vegetable oil to grease bowl
  • 1 teaspoon salt
  1.  In a large bowl, combine the water, yeast, and sugar and stir to combine. Let sit until the mixture is foamy, about 5 minutes.
  2. Add 1 1/2 cups of the flour, the cornmeal, 1/2 cup of olive oil, and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, ½ cup at a time, working the dough after each addition, until all the flour is incorporated but the dough starts to pull away from the bowl.
  3. Oil a large mixing bowl with the remaining 2 teaspoons oil.
  4. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.
  5. Divide into 2 equal portions and use as directed.
  • I read recently it's best to use canned whole tomatoes, instead of chopped, whenver possible because they use the best tomatoes to can whole and the rest for other styles.
  • Be sure to use good quality (i.e. name brand) canned whole tomatoes.  I tried making it with Walmart Great Value brand - and it just didn't taste quite as good as when I made it with a name brand.
  • If you can't find salt free canned whole tomatoes then try leaving the salt out of the sauce
  • Precooking the onion, red pepper, and mushrooms is important as it removes as much moisture as possible - otherwise there will be a lot of liquid in the finished pizza.
  • I used kalamata olives packed in olive oil.  After pitting and chopping the olives, I used the olive infused olive oil in the dough to impart a bit of an olive taste.