Homemade Turkey Gravy

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1-medium onion-chopped
1-cup celery-chopped
6-gloves garlic-chopped
½ lb. butter
½ -cup parsley-chopped
1-cinnamon stick
2-quarts turkey stock
3-Tbsp. corn starch
¼ cup-white wine

Sauté the butter, celery, onion, carrots, garlic & parsley for 2 -3 minutes, then add turkey stock and cinnamon stick, let simmer.  In a separate bowl combine corn starch and white wine, making slurry, add slurry to simmering stock to thicken gravy.

Chef Eddie’s Poultry Butter
1-lb. butter
1-Tbsp. poultry seasoning
1-Tbsp. parsley-chopped
2-tsp. granulated garlic
2-tsp. salt
1-tsp. black pepper

Combine all of the above and mix well, Place butter under skin and roast
Cut legs & thighs remove breast from bone.  Place breast, thigh and leg on cooking sheet season with salt & pepper wrap with plastic wrap, then aluminum foil, bake at 400 degrees for 1 hour remove plastic wrap and foil, continue to roast until golden brown
Pumpkin Cheesecake With Gingersnap Crust

2-1/2 cups ground gingersnaps
1 cup butter, melted
1-1/2 cups pumpkin
1 tsp. cinnamon
1 tsp. ground nutmeg
1/2 tsp. ginger
1-1/2 lbs. cream cheese
1/2 Tbsp. vanilla
1 cup sugar
4 eggs
2 Tbsp. sour cream
1/4 cup half-and-half

In a medium-sized bowl, combine butter and gingersnaps. Press mixture into a greased spring form pan. Place pan in a 350-degree oven for 5 minutes.

In a large bowl, combine cream cheese, sugar, vanilla, sour cream and half-and-half. Using an electric mixer, beat mixture until light and fluffy. One at a time, beat eggs into the mixture. Add remaining ingredients; beat until well blended. Pour mixture into the spring form pan until the filling comes 1/4 inch from the top of the pan. Wrap outside of the spring form pan twice with aluminum foil. Place the pan in another pan that has been partially filled with water. Place the cheesecake in the water bath in a 300-degree oven for 1 hour. Remove pan from the oven. Remove spring form pan from the water bath. Let cheesecake cool before removing it from the spring form pan.