Holiday Recipes by Anthony Bourdain

Anthony visited his brother's family in Connecticut for the holidays and prepared a meal for 10. Try his recipe for stuffing, gravy and carrot vichy, and get some great advice from Tony on turkey.
By: Anthony Bourdain
 'Harvest feast'

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'Harvest feast'

Photo by: Eugene Bochkarev

Eugene Bochkarev

During Tony's Holiday Special he cooked up a few goodies for his family and friends. Get his recipes and tips for the perfect turkey, stuffing, gravy and a simple vegetable dish called Carrot Vichy. Bon appetit!

 

 

 

Tony's Turkey Tips

The breast takes more time to cook than the legs. Take off the legs and place them in a separate pan. Butter under the skin, and add salt and crushed pepper. No garlic!

 

Tony's Stuffing Tips

Make the stuffing on the side, and don't include it in the cavity of the turkey. Do this to avoid bacteria (salmonella), which will drain off the bird and into the stuffing.

 

Ingredients for Stuffing
Cooking time: 45 minutes | Serves 10


Preheat oven to 350 degrees Faranheit
1/2 pound of sausage
4 diced onions
2 cups diced celery
1 cup of wild mushrooms and 1 cup of porcini mushrooms
4 cups of bread crumbs, stale. Leave out over night.
Brown roasted chestnuts
Dab of fresh sage and thyme

Brown the sausage in a large skillet. Drain the juice into a separate jar. Set aside. Add the onion and celery to the large skillet, along with the sausage, saute frequently until tender. Add all the remaining ingredients -- mushrooms, bread crumbs, chestnuts, sage and thyme. After 15 minutes, saute again to make sure all the ingredients and natural juices have blended together. Pour the grease from the sausage and the drippings from the turkey pan into the skillet to add flavor and moisture. Put the stuffing into a large pan and into the preheated oven. Bake for 45 minutes.

 

Gravy Ingredients
Cooking time: 2-3 hours | Serves 10

10 pounds mixed poultry bones, roasted
4 onions, chopped
1 head of celery, chopped
1 1/2 carrots, chopped
2 cans of tomato paste
2 tablespoons butter
2 tablespoons flour
Thyme, two sprigs
2 bay leaves

 

In a large stockpot, combine all ingredients. Fill pot with cold water. Add a couple bay leaves and sprigs of thyme. Simmer (do not boil) for two to three hours. Strain and transfer the ingredients to another pot. Add shallots and a little red wine. Reduce the red wine by cooking until it's all concentrated. To thicken the stock, combine with the butter and flour.

 

Carrot Vichy Ingredients
Serves 10
5 pounds of carrots
2 cups butter
3 cups sugar

 

Slice the carrots and place into a pan. Fill the pan with water almost to the top. Add the 2 cups of butter and 3 cups of sugar. Place on medium heat. Cook for about 10 minutes until the carrots are fork tender.

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