Herbed Stuffing

The beauty of stuffing is its adaptability. It can be almost endlessly enhanced. Use one of the variations below with your fresh AeroGarden herbs, or experiment to create your own specialty.

YIELD
Makes 8 servings—about 9 cups, or enough to fill a 12-pound turkey, with extra for baking alongside

INGREDIENTS

    • 8 tablespoons (1 stick) unsalted butter
    • 2 medium onions, cut into 1/4-inch dice (about 3 cups)
    • 6 stalks celery with leaves, cut into 1/4-inch dice (about 2 1/2 cups)
    • 1 (14-ounce) package seasoned bread stuffing cubes
    • 1/3 cup fresh parsley, chopped
    • 1 teaspoon celery salt
    • 1 teaspoon dried sage, crumbled
    • 1 teaspoon dried rosemary, crushed
    • 1/2 teaspoon dried thyme, crumbled
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1 1/4 cups hot Homemade Turkey Stock or canned turkey stock, plus 1/2 cup more if baking all of stuffing outside of turkey
See how to dry your AeroGarden Sage, Rosemary, and Thyme here:

PREPARATION

    1. In 12-inch, heavy skillet over moderate heat, heat butter until hot but not smoking. Stir in onion and celery, cover, and cook, stirring occasionally, until soft, 15 to 20 minutes. (Vegetables can be prepared up to 1 day ahead and refrigerated. Reheat before continuing: In 12-inch, heavy skillet over moderately high heat, sauté, stirring often, until heated through, about 5 minutes.)
    2. Transfer to large bowl and add stuffing cubes, parsley, celery salt, sage, rosemary, thyme, salt, and pepper. Stir in 1 1/4 cups hot stock.
    3. If using to stuff turkey: Use immediately to fill cavities and spread remainder in baking dish as directed in recipe .
    4. If baking entire recipe as side dish: Preheat oven to 350°F and butter 3-quart casserole or 9- by 13-inch baking dish. Transfer stuffing to dish and drizzle with 1/2 cup hot stock. Cover with aluminum foil and bake until heated through, about 30 minutes. Uncover and bake until top is slightly crisp and golden, about 10 minutes longer. Serve immediately.
  1. Variations:
    1. Sausage and Sage Stuffing: In large, heavy skillet over moderate heat, sauté 1 pound bulk pork sausage, breaking up pieces with spoon, until meat shows no sign of pink, about 10 minutes. Using slotted spoon, transfer to large bowl. Proceed with recipe, adding ingredients to bowl with sausage and substituting 2 tablespoons chopped fresh sage for dried rosemary and sage.
    2. Dried Apricot and Pecan Stuffing: Dried fruit are better than fresh in stuffing because the latter get soggy with long baking. Preheat oven to 350°F. Spread 1 1/2 cups (6 ounces) pecans on rimmed baking sheet and toast, stirring occasionally, until browned and fragrant, about 10 minutes. Cool and coarsely chop. In medium bowl, combine 1 1/2 cups diced dried apricots and hot water to cover. Soak until apricots plump, about 30 minutes, then drain well. Proceed with recipe, tossing apricots and pecans with other ingredients in large bowl.
Test-Kitchen Tips:
•Warm, moist stuffing is an optimal environment for bacteria such as salmonella or E. coli to multiply, so it’s important to follow safe procedures. Be sure to make the stuffing at the last minute so it can go into the bird warm. This helps it move above the “danger zone” (the optimal temperature range for bacteria growth) more quickly during roasting. Stuffing baked outside of the turkey can be spread in the baking dish and refrigerated for a few hours while the turkey roasts, but it should be made on the same day as baking.
•Stuffing baked outside of the turkey won’t be soaked in the turkey’s juices, so extra stock is drizzled on top to keep it moist.
Recipe from Epicurious

Salted Roast Turkey with Herbs and Shallot-Dijon Gravy

Looking for a classic turkey with some added depth of flavor? This is the one for you. The meat tastes of sage, rosemary, and thyme, that you can harvest from your AeroGarden!

YIELD
Makes 8 to 12 servings

INGREDIENTS

  1. Herbed Salt:
    • 1/3 cup plus 1 tablespoon coarse kosher salt
    • 1 1/2 teaspoons dried rosemary
    • 1 1/2 teaspoons dried rubbed sage
    • 1 1/2 teaspoons dried thyme
    • 1 teaspoon black peppercorns, crushed
    • 3 small bay leaves, coarsely torn
    • 1 teaspoon finely grated lemon peel
  2. Turkey:
    • 1 14- to 16-pound turkey (neck, heart, and gizzard reserved)
    • 1 large onion, chopped
    • 1 large celery stalk, chopped
    • 1 whole lemon, chopped with peel
    • 1 teaspoon dried rosemary
    • 1 teaspoon dried rubbed sage
    • 1 teaspoon dried thyme
    • 1/2 cup (1 stick) unsalted butter, room temperature
    • 2 cups (or more) Golden Turkey Stock
  3. Gravy:
    • 3 1/2 cups (about) Golden Turkey Stock
    • 2/3 cup chopped shallots
    • 1/2 cup all purpose flour
    • 1/2 cup dry white wine
    • 2 tablespoons Dijon mustard
    • 2 teaspoons chopped fresh rosemary

PREPARATION

  1. For herbed salt:
    1. Rub first 6 ingredients in small bowl to crush herbs finely. DO AHEAD: Can be made 1 week ahead. Cover; store at room temperature. Stir in peel before using.
  2. For turkey:
    1. Rinse turkey inside and out (do not pat dry). Pull any fat pads from main cavity and neck cavity of turkey; wrap, chill, and reserve fat for roasting. Place turkey in roasting bag; sprinkle inside and out with herbed salt. Close bag. Place on baking sheet; refrigerate 18 to 24 hours.
    2. Set rack at lowest position in oven and preheat to 325°F. Rinse turkey inside and out; pat very dry. Stir chopped onion and next 5 ingredients in small bowl. Divide onion mixture between main and neck cavities. Fold neck skin under and secure with skewer. Tuck wing tips under. Tie legs together loosely. Place turkey on rack set in large roasting pan. Spread butter all over turkey. Place reserved fat pads and reserved neck, heart, and gizzard in pan; pour in 2 cups Golden Turkey Stock.
    3. Roast turkey 45 minutes. Baste with pan juices. Continue to roast until thermometer inserted into thickest part of thigh registers 165°F to 170°F, basting every 45 minutes, adding stock or water to pan if dry, and tenting loosely with foil if browning too quickly, 3 to 3 1/2 hours longer. Transfer turkey to platter; tent very loosely with foil and let rest 30 to 45 minutes. Reserve roasting pan with juices for gravy.
  3. For gravy:
    1. Remove turkey neck, heart, and gizzard from roasting pan. Pull meat off neck; chop neck meat, heart, and gizzard and reserve for gravy, if desired. Pour pan juices into 8-cup measuring cup. Spoon off fat from surface, reserving 1/2 cup fat. Add enough turkey stock to degreased pan juices to measure 5 1/2 cups total.
    2. Place roasting pan over 2 burners on medium heat. Add 1/2 cup reserved fat and shallots; sauté 1 minute. Whisk in flour. Cook until roux is light brown, whisking constantly, about 2 minutes. Whisk in wine, stock mixture, mustard, and fresh rosemary. Bring to boil, whisking to blend. Boil until gravy coats spoon, about 3 minutes. Add neck, heart, and gizzard, if desired. Season with salt and pepper.
    3. Serve turkey with gravy.
Recipe from: Epicurious

Grapefruit Peach Thyme Popsicles

These refreshing summer popsicles are a great way to keep cool! Very simple recipe that includes thyme, grapefruit, peaches, yogurt and maple syrup.


INGREDIENTS

  • 1/2 cup pure maple syrup
  • 2 sprigs fresh thyme
  • 2 large pink grapefruits
  • 1 peach, pitted and sliced
  • 1 cup whole milk plain yogurt or greek yogurt

INSTRUCTIONS

  1. Combine maple syrup and thyme in a small pan. Bring to a simmer over medium heat for 5 minutes. Then remove pan from heat and steep the thyme for 10 minutes. Strain the thyme and let syrup cool.
  2. Cut grapefruit in half and squeeze all of the juice into a large mixing bowl.
  3. In a blender, combine grapefruit juice and peach slices until smooth or slightly chunky.
  4. In a bowl mix blended fruit and thyme infused maple syrup. Then add the yogurt and gently mix to desired consistency. Add more maple syrup if you like it sweeter.
  5. Pour mixture evenly into each popsicle mold. Freeze until completely frozen. (Don’t forget to insert your popsicle sticks).
  6. Remove popsicles from molds and enjoy!

Tips for Herbs

  • Basil is usually the first seed to sprout and it grows rapidly. Harvest basil
    (and any other fast-growing herbs) to keep them an inch or two below
    the lights, and avoid raising the Light Hood until all other plants are well
    established.
  • Some herbs, such as chives, thyme, and oregano grow slowly and often
    get shaded by faster growing plants. Create space for slow-growing
    plants by pruning surrounding plants with garden shears.