Meals with Mike: Turkey with Pear Cider Gravy, Apricot Stuffing, and Cranberry Orange Relish
Happy Thanksgiving! We’re happy to share the next recipe in the Meals with Mike series! QSC Member Mike Kelly joins us monthly for a live cooking demonstration, and we’ll be sharing the recipes here on our blog for those who aren’t able to make it in person.
This month’s recipe included Turkey with Pear Cider Gravy, Apricot Stuffing, and Cranberry Orange Relish. You’ll find the recipes below - enjoy!
Pear Cider Gravy
Makes 2 cups
6 Tablespoons unsalted butter
6 Tablespoons all-purpose flour
3 cups low-sodium or unsalted turkey or chicken broth
8 fresh sage leaves
5 sprigs fresh thyme
1 bay leaf
1 ½ cups hard pear cider
2 pears, halved
1 medium onion, quartered
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1. Preheat oven to 350 degrees.
2. Lightly oil pear and onion pieces with olive oil and season generously with salt and pepper.
3. Place pears and onions in a roasting pan and into oven, flat side down.
4. After 20 minutes, turn pears flat side up and flip onions to the opposite flat side.
5. Pears and onions should be ready after a total of 40 minutes. Remove from oven and put into your blender, food processor, or a container suitable to your immersion blender.
6. Pour the cider into the roasting pan. Heat it to boiling on the stovetop and scrape up the fond (brown bits). Set aside.
7. Puree the pears and onions. Add a splash of chicken broth if necessary to ensure they’re pureed.
8. Make a roux by melting the butter in a large saucepan over medium heat. When butter foams, add flour and whisk continuously until well
combined. Cook until flour starts to emit a toasty aroma, about 2-3 minutes.
9. Whisk in all the chicken broth until smooth. Add herbs and pear/ onion puree and bring to a simmer.
10. Add the cider mixture to the gravy and stir to combine. Simmer until thickened to your liking (10-15 minutes). Taste and add salt and pepper if needed. Strain through a fine mesh strainer, if needed and
Grand Marnier Apricot Stuffing
The Silver Palate Good Times Cookbook 1985
Makes enough to serve with a 22 to 24 pound turkey
1 cup diced dried apricots
1 cup Grand Marnier
Turkey liver and heart (optional)
1 cup (2 sticks) unsalted butter
2 cups coarsely chopped celery
1 large yellow onion
1 pound bulk pork sausage (hot or sweet based on your preference)
We used sweet sausage for today’s menu.
1 pound herbed stuffing mix
1 cup slivered almonds
2 cups unsalted chicken broth
1/2 teaspoon dried thyme
Salt and freshly ground pepper to taste
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1. Place the apricots and the Grand Marnier in a small saucepan. Heat to boiling. Remove from heat and set aside.
2. If using, simmer the turkey liver and heart in water to cover in a small saucepan for 5 minutes. Set aside to cool.
3. Melt 1 stick of butter in a large skillet over medium heat. Add the celery and onion and sauté for 10 minutes. Transfer to a large bowl.
4. Cook the sausage in the same skillet, crumbling with a fork or wooden spoon, until it is no longer pink. Remove from the heat and add to the celery/ onion mixture.
5. To the sausage/ celery/ onion bowl, add the stuffing mix, apricots with liquid, and almonds. Finely dice the liver and heart and add to the bowl. Stir to combine all ingredients.
6. Heat the remaining stick of butter and the stock in a small saucepan just until the butter melts. Pour into the bowl. Season with the thyme and add salt and pepper to taste. Stir well to moisten the stuffing.
Cranberry Orange Relish
· 12 oz fresh cranberries (about 3 cups)
· 1 large seedless orange,
· 1/2 cup granulated sugar, plus more to taste
· Optional add-ins: walnuts or pecans, a splash of orange liqueur substitute, or a dash of cinnamon
Pro Tip: For a deeper flavor, let the relish sit for a few hours in the fridge — or overnight — to allow the flavors to meld.
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1. Rinse and prep the cranberries. Peel the orange. Cut the orange into chunks and remove any seeds.
2. Pulse the ingredients in a food processor until finely chopped, stopping to scrape down the sides if needed.
3. Taste and adjust: Add more sugar if it’s too tart for your liking. You can also add a pinch of cinnamon or nutmeg here for warmth.
4. Transfer to a bowl or jar and let it chill for at least 2 hours. This gives it time to thicken and develop flavor.
While this version is classic and delicious, it’s also endlessly customizable. Here are a few fun variations:
· Add chopped pecans or walnuts for crunch.
· Mix in grated fresh ginger for a spicy kick.
· Use blood oranges or tangerines for a sweeter, less bitter citrus base.
· Stir in a handful of pomegranate arils for extra festive flair.