Comet Cafe's Compact Turkey Dinner

By Tom421

Ingredients

• Country gravy:
• 1 teaspoon canola oil plus oil for deep-frying (divided)
• 1 large white onion
• 3 ribs of celery
• 1 teaspoon minced fresh sage
• 1 teaspoon minced fresh thyme
• 4 cups chicken stock
• 1/2 loaf sourdough bread, toasted and diced (about 7 cups)
• 7 medium potatoes, peeled and diced into 1/2
• inch cubes
• 1/2 cup (1 stick) butter
• 3 cups shredded cheddar cheese
• 2 1/2 tablespoons sour cream
• 1 clove minced garlic
• Salt and pepper to taste
• 4 1/2 cups diced cooked turkey
• 1 cup flour plus flour to dredge (divided)
• 1 can (12 ounces) beer
• 1 teaspoon oil1 large white onion, diced
• 3 ribs celery, diced
• 2 carrots, peeled and diced
• 1 gallon chicken stock
• 2 teaspoons fresh thyme leaves
• 2 teaspoons fresh rosemary leaves
• 1 bay leaf
• 1 cup (2 sticks) butter
• 2 cups flour
• 1/2 tablespoon cider vinegar
• Salt and pepper

Details

Servings 12
Adapted from jsonline.com

Preparation

Step 1

Prepare country gravy.

In a large sauté pan, heat oil. Add vegetables and cook until soft, translucent and lightly caramelized. Add stock. Make a sachet by combining herbs in a cloth bag and add to pan. Bring to a boil, then let reduce by one-third.

In a separate pan, make roux by melting butter. Add flour and whisk until smooth over medium heat 5 minutes or until thick.

Remove spice bag from pan with vegetables and discard. Gradually add roux, whisking to incorporate. Add cider vinegar, salt and pepper to taste. Set gravy aside and keep warm.

Note: You may have some extra gravy left over. Refrigerate to use for other dishes.

For stuffing: In large sauté pan, heat the 1 teaspoon oil. Add vegetables and herbs and saute until soft. Add stock, simmer and let reduce for about 30 minutes over medium low heat. Add mixture to cubed and toasted sourdough bread. Set aside.

For potatoes: Boil potatoes until soft, then strain. Add butter, cheese, sour cream, and garlic and whip until smooth. Add salt and pepper to taste.

To assemble: In a large bowl combine mashed potatoes with stuffing and diced turkey. Shape mixture into 3-inch balls.

Make beer batter by combining 1 cup flour and the beer and mix until smooth.

Heat oil in deep-fryer to 375 degrees. Oil should be about 3 inches deep in your pan.

Dredge balls in reserved flour and then dip into beer batter.

Carefully drop into hot oil and fry until golden brown, 7 minutes, turning occasionally. Remove with a slotted spoon. Serve in a bowl of the country gravy.