Recipes by foodandnutrition.com

Recipe By: N. Jay Sorensen, RD

Serving Size: 24 Preparation Time: 0:20

Categories: Sauces, Stocks & Accompaniments

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1    pound Italian sausage — hot

8    tablespoons butter

2    each onion — coarsely chopped

2    each celery ribs — coarsely chopped

1    tablespoon sage

1    tablespoon thyme

2    teaspoons salt

1    teaspoon white pepper

3    cups turkey stock

2    each eggs

¼    cup fresh parsley — chopped fine

12    cups bread stuffing cubes

In a large saucepan cook the sausage over medium high heat, breaking into small pieces with a spoon, until cooked thoroughly. Remove with a slotted spoon and transfer it to a large bowl. Meanwhile, add 6 tablespoons butter, onions, and celery to the saucepan and cook over medium high heat, stirring, until tender. Season with sage, thyme, salt and pepper. Add turkey broth and bring to a simmer. Beat eggs with parsley in a bowl. Begin combining sausage, bread stuffing cubes, egg mixture, then gradually add vegetable broth mixture and toss. Transfer to a butter baking dish and dot with butter. Cover and bake at 375°F for 30-minutes; uncover and bake until golden, about 30 minutes. Makes about 14 cups, or enough for a 20-pound turkey with some left over.

Recipe By: N. Jay Sorensen, RD

Serving Size: 12 Preparation Time: 0:15

Categories: Sauces, Stocks & Accompaniments

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4    tablespoons butter

4    tablespoons flour

4    cups turkey stock

½     cup pan drippings

salt and pepper — to taste

In a large sauté pan, melt butter, add flour and mix well with a kitchen spoon. Let mixture cook slowly for approximately 5 minutes, mix continuously so it doesn’t burn. Stirring continuously, add turkey stock and pan drippings until thicken and smooth in texture. Season to taste. Serve warm.

Recipe By: N. Jay Sorensen, RD

Serving Size: 12 Preparation Time: 0:15

Categories: Sauces, Stocks and Accompaniments

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6    each egg yolks

2    tablespoon water

16    ounces clarified butter — hot

1    tablespoon lemon juice – fresh

dash tobasco sauce

¼    teaspoon Worcestershire sauce

½    teaspoon salt

¼    teaspoon white pepper

In a small stainless steel mixing bowl, add egg yolks and 1 tablespoon water. Whip mixture and place over a pot of boiling water on a range top, making sure that the bowl does not touch the water. Whip continually until cooked to a soft peak, about 3 minutes. DO NOT OVER COOK. Remove from range. Place bowl on a wet towel to prevent slipping. Slowly pour clarified butter into eggs 1 ounce at a time and continue to whip. When half the butter has been added, add remaining water, continue to add butter. Add lemon juice, tobasco, Worcestershire sauce, salt and white pepper. Serve immediately.

Recipe By: N. Jay Sorensen, RD

Yield: 2 cups Preparation Time: 0:10

Categories: Sauces, Stocks and Accompaniments

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2    cups mayonnaise

1    cup ketchup

½    cup sweet relish

1    tablespoon lemon juice — fresh

¼    teaspoon salt

In a large bowl, combine the mayonnaise, ketchup, sweet relish, lemon juice, salt and mix well. Store in an airtight container in the refrigerator.

Recipe By: N. Jay Sorensen, RD

Categories: Sauces, Stocks & Accompaniments

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6    tablespoons soy sauce or tamari

2    tablespoons warm water

1 ⅓     tablespoons sesame oil

1    teaspoon sugar

¼    cup scallion greens — thinly sliced

1    tablespoon sesame seeds — toasted

2    each Serrano pepper — thinly sliced rings

Combine all of the ingredients in a small bowl and let stand for at least 10 minutes to allow the flavors to develop.

Recipe By: N. Jay Sorensen, RD

Preparation Time: 0:15

Categories: Sauces, Stocks & Accompaniments

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½    each onion — chopped

1    each carrot — chopped

1    stalk celery — chopped

1 ½    pounds fish trimmings or shrimp shells

1    each bay leaf

4    cups water

1    cup white wine

    twist of lemon

    salt and pepper

In a large sauce pan add all ingredients and slowly bring to a boil, reduce heat, partially cover and simmer for 1 - 1 ½ hours. Strain stock through fine sieve or cheesecloth-lined colander. Press or squeeze to extract all liquid; discard vegetables and fish. Use immediately or freeze for later use.

Recipe By: N. Jay Sorensen, RD

Serving Size: 12 Preparation Time: 0:15

Categories: Sauces, Stocks & Accompaniments

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1    cup mayonnaise

1    tablespoon sweet pickle relish

1    tablespoon onion — minced

1    teaspoon capers — minced

1    teaspoon prepared horseradish

1    tablespoon fresh parsley — chopped fine

2    tablespoons lemon juice

    salt and pepper — to taste

In a small mixing bowl. Stir together all of the ingredients. Season with salt and pepper to taste. Refrigerate in an airtight container until use.

Recipe By: N. Jay Sorensen, RD

Preparation Time: 0:20

Categories: Sauces, Stocks & Accompaniments

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1    tablespoon olive oil

2    each leeks — well washed and chopped

4    medium onions — chopped

6    large carrots — chopped

3    each celery ribs — chopped

1    bunch parsley — chopped

2    teaspoons marjoram

½    teaspoon thyme

3    each bay leaf

1    tablespoon black peppercorns

1 ½    gallons water

Heat olive oil over medium heat in a large stock pot. Add vegetables and sauté until lightly brown. Stir in parsley, marjoram, thyme, bay leaf, black peppercorns, and cold water. Bring to a boil, reduce heat, cover, and simmer for 1 - 1 1/2 hours. Strain stock through fine sieve or a cheesecloth-lined colander. Press or squeeze vegetables to extract all liquid; discard vegetables. Use immediately or freeze for later use.

Recipe By: N. Jay Sorensen, RD

Preparation Time: 0:10

Categories: Sauces, Stocks & Accompaniments

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1 ½    cups mayonnaise

6    tablespoons capers — rinsed and drained

1    tablespoon lemon zest

3    tablespoons lemon juice — fresh

1    tablespoon Dijon mustard

    salt and pepper — to taste

In a small mixing bowl. Stir together all of the ingredients. Season with salt and pepper to taste. Refrigerate in an airtight container until use.

Recipe By: N. Jay Sorensen, RD

Preparation Time: 0:15

Categories: Sauces, Stocks & Accompaniments

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2    tablespoons butter

2    tablespoons flour

1    cup whole milk

¼    teaspoon salt

    white pepper — to taste

In a medium sauce pan, melt butter. Add flour and cook for five minutes. Add milk; stir continuously, heat to the boil. Reduce heat and simmer until thicken. Season with salt and pepper to taste.