Pecan Pie Bites With Turkey Gravy Recipes

PECAN PIE BITES WITH GRAVY

Steps:

• Make the crust: In the bowl of a mixer fitted with the paddle attachment, cream together butter, confectioners' sugar and salt. Beat in flour. Form crust into a disk, wrap in plastic and chill for at least 30 minutes (or up to 3 days).
• Heat oven to 350 degrees. Grease a 9-inch-square pan and line with parchment paper. Press dough evenly into bottom of pan. Bake until crust is golden brown all over, about 30 minutes.
• Make the filling: Meanwhile, in a small saucepan, heat corn syrup, sugar, cream and butter until the butter melts. Let cool, then stir in eggs, bourbon, vanilla and salt until smooth. Stir in pecans.
• Pour filling over crust. Bake until set, 40 to 45 minutes. Cool completely before cutting into bars. Drizzle gravy on top or serve alongside as a dip.

PECAN PIE BITES

Steps:

• Preheat oven to 350°F. Lightly spray a mini muffin pan with cooking spray and set aside.
• In a large skillet, melt 2 tablespoons butter. Add the chopped pecans and toast for about 10 minutes until golden brown, stirring frequently.
• Meanwhile, make the crusts. In the bowl of an electric mixer, beat the butter and brown sugar until creamy. Add the flour and salt and beat until well combined. Take a few tablespoons of dough and press into and up the sides of each mini muffin cup.
• To make the filling, in a large bowl, stir together the brown sugar, light corn syrup, melted butter, and vanilla. Stir in the toasted pecans until well coated. Spoon about a tablespoon of filling into each crust, filling it about 3/4 full. Try not to overfill the crusts, as the filling will bubble over when they are baking. Don't worry...you'll be adding more filling after they bake!
• Bake the bites for about 15 minutes or until the crusts just start to brown. Remove from the oven and let set for about 5 minutes before scooping another tablespoon of filling onto each bite. Let bites cool in pan completely before removing.

PECAN PIE BITES WITH TURKEY GRAVY

Steps:

• Make the crust: In the bowl of a mixer fitted with the paddle attachment, cream together butter, confectioners' sugar and salt. Beat in flour. Form crust into a disk, wrap in plastic and chill for at least 30 minutes (or up to 3 days). Heat oven to 350 degrees. Grease a 9-inch-square pan and line with parchment paper. Press dough evenly into bottom of pan. Bake until crust is golden brown all over, about 30 minutes. Make the filling: Meanwhile, in a small saucepan, heat corn syrup, sugar, cream and butter until the butter melts. Let cool, then stir in eggs, bourbon, vanilla and salt until smooth. Stir in pecans. Pour filling over crust. Bake until set, 40 to 45 minutes. Cool completely before cutting into bars. Drizzle gravy on top or serve alongside as a dip.

ROAST HERITAGE TURKEY AND GRAVY

Steps:

• A day ahead of roasting, remove neck and giblets from turkey. Mix cider, salt, lemons, bay leaves and 3 quarts water together in a large bowl or stockpot; stir to dissolve salt. Submerge turkey in the bowl or pot, cover and refrigerate overnight or up to 24 hours. Alternatively, put turkey and brine in two clean, unscented plastic garbage bags (one bag inside the other), tie well and place in a cooler with ice or ice packs.
• When you are ready to roast, heat oven to 350 degrees. Rinse turkey and pat dry. Stuff apple, onion, garlic and most of the thyme into turkey. Lift skin at neck and gently use your hand to separate skin from breast meat. Rub half the butter under skin and slip in remaining thyme and two rosemary sprigs. Use remaining butter to rub outside of bird, then sprinkle liberally with salt and pepper.
• Set a rack into a roasting pan and place four rosemary sprigs on top of the rack. Place bird on top of rosemary. Add turkey neck and giblets to bottom of pan. Take two pieces of heavy foil cut to the length of the pan. Fold the two together to create a single sheet to tent the bird.
• Transfer to oven and roast. Roasting time will be 3 to 3 1/2 hours for an 18-pound bird. Add 10 minutes per pound for larger birds. Subtract 10 minutes per pound for smaller birds. Midway through cooking time, remove giblets and neck and add wine and 1 cup water. Twenty minutes before roasting time is complete, begin to test for doneness with a digital probe thermometer inserted at the deepest part of the thigh. It is done when thigh registers 160 degrees. Remove bird from oven and transfer to a serving platter.
• Place roasting pan over low heat on the stovetop and add 2 1/2 cups stock. Scrape all the browned turkey bits from bottom of pan. Skim 2/3 of the fat from top of drippings and discard. Bring drippings to a boil; reduce to a simmer. You may wish to strain at this point to remove stray bits, but they add character to the finished gravy.
• Finely chop giblets and neck meat. Dissolve cornstarch in 1/2 cup stock. Add slurry to drippings, stirring constantly, until thickened. If gravy seems too thick, whisk in a bit more stock. Add chopped egg and giblets and neck meat. Taste and season with salt and pepper.