Archive for the ‘Holiday’ Category

1 1/2 cups Fig Balsamic Jam

1 cup warm chicken stock

1/4 cup honey

1 tablespoon Sicilian Lemon Balsamic

1 (10 to 12 pound) fresh turkey

2 cups chicken stock

4 Tbls Mushroom and Sage Extra Virgin Olive Oil

1/2 pound Italian sausage, removed from casing and crumbled

2 large onions, finely chopped

1 tablespoon finely chopped rosemary leaves

2 sticks unsalted butter, (1 softened) or 1 ½ cups Butter Extra Virgin Olive Oil

Sea salt and freshly ground black pepper


In a large mixing bowl, combine the Fig Balsamic jam, honey, Sicilian Lemon Balsamic and mix in with 1 cup warm chicken stock. Meanwhile, heat 3 Tbls of the Mushroom & Sage EVOO over medium heat and gently sauté the onions with rosemary. Add the sweet Italian sausage and continue to sauté until browned, 10 to 12 minutes. Preheat oven to 350 °F.

Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Using your fingers, gently lift the skin from the turkey breast and using 1 stick of butter, massage it onto the breast meat. If using the Butter Extra Virgin Olive Oil, inject underneath the skin. Rub the outside of turkey with the remaining 1 Tbls Mushroom & Sage EVOO. Sprinkle the cavity and skin liberally with salt and pepper; add the sautéed onions to the cavity of the turkey. Truss the turkey (or just cross the legs over one another and tie with a piece of kitchen twine). Put the turkey on a rack in a large roasting pan; add 2 cups of chicken stock to the bottom of the pan and place in the oven. In a small saucepan, set the fig stock over medium heat and bring to a simmer to reduce, 10 to 12 minutes. Cut up the remaining stick of butter or use the ¾ cup Butter EVOO and whisk it into the glaze mixture.

Once the turkey has turned a nice golden brown start basting the turkey with the fig glaze, about every half hour. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). Transfer turkey to a cutting board, loosely covered with foil to rest for up to 30 minutes before carving.

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Lumberjack Days 2010

Lumberjack Days returns to Stillwater! Events started this past Wednesday and things keep getting better! The lumberjack competition will start today (Saturday) with log rolling, “dogs and logs” challenges, and a ton more. Chicago will be playing tonight – every twenty-something to every sixty-something that walks in the store is pumped to hear they will be rocking the floating stage! Sunday will have Zed Leppelin headlining and a fireworks show.

No summer experience is complete without it! www.lumberjackdays.com

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