Wow, I’ve had a lot of requests for Stirring Up Trouble. Don’t worry, it will rise again. A producer friend call me this morning saying she had to talk to me. Thinking it was something to do with work, I quickly took the call and asked what was up. After she said quickly, “okay, I have the potatoes, what else do I do?” I laughed, remembering my friends like her who were the whole reason I started Stirring Up Trouble. She needed my potato salad recipe and she needed it asap.
So here’s a little blast of trouble love for Thanksgiving. It’s a quick video of how to bake your turkey. Butter, salt, pepper garlic, onions, chicken stock and foil to make a turkey tent. The trick with the moist turkey in my book is to turn it upside down (same for chickens) and bake it with the breasts down and the fanny up so you avoid that dry breast. I don’t like dry breasts. In fact I stopped eating meat all together until my Southern roots pulled me back to that turkey!
This all started when my mom built me a kitchen after she got custody of me again when I was 8. I had a fully equipped kitchen child size. The catch was that if I was hungry, I had a kitchen. Needless to say, I’ve been creating all kinds of concoctions for most of my life. I love cooking for people. Here’s one of my favorite dishes too for the holidays. Instead of Potatoes Au Gratin and use turnips instead of potatoes!
Turnips Au Gratin
- butter, softened
- 2 lbs turnips (instead of potatoes) peeled and cut into thin slices
- 1 cup heavy cream
- cup Gruyere thinly sliced
- cup grated Parmesan
- salt and pepper
- paprika
Preheat the oven to 350 degrees. Grease up a baking dish with a bit of your butter. Arrange a layer of turnips in the baking dish, and sprinkle the cheeses over them kind of like you’re making lasagna. Continue layering turnips and cheeses until you’ve used them all, ending with a layer of turnips and then coat the whole top with paramesan.
In a small bowl, stir or whisk together the cream and a dash of salt, pepper and paprika. I like to use lemon pepper. Pour this over the turnips. Bake for 1 to 1 1/4 hours covered with aluminum foil, or until the turnips are tender. For the last 20-30 min take the foil off the top and let the top layer get brown. Yummy. Let stand for a few minutes before you bite into it, it’s hot.
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