Adhoc Systems

• A few cracks of black pepper
• Giblets from a turkey (neck, liver, gizzard, sometimes heart)
• A few sprigs thyme
• 1/2 cup drippings from a roasted turkey or chicken
• 2 tablespoons flour

How big of a turkey? This method is best for a 12 to 16 pound bird. (Buy 1 to 1 1/2 pounds turkey for each guest.)

How long to cook the turkey? 13 minutes of cooking time for each pound of turkey if roasting empty and 15 minutes per pound if stuffed.

What temperature to cook the turkey? Preheat the oven to 450°F then drop the temperature to 350°F after putting the turkey into the oven.

What temperature should the turkey be? The turkey is done when it registers a minimum of 165° in the thickest part of the thigh.

How long to rest the turkey? Rest the turkey for at least 15 minutes before carving.

• 1 whole turkey
• 4 quarts cold water, divided
• 1 cup kosher salt, or 3/4 cup table salt
• Aromatics (bay leaf, peppercorns, cloves, juniper berries, allspice berries, orange peels, lemon peels, etc)

Yields 8
Takes 35M

• 1/3 cup chopped onion
• 1/4 cup butter, cubed
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 can (10-1/2 ounces) condensed chicken broth, undiluted
• 3/4 cup 2% milk
• 2 cups cubed cooked turkey
• 1 cup cooked peas
• 1 cup cooked whole baby carrots
• 1 tube (16.3 ounces) large refrigerated buttermilk biscuits

Yields 6
Takes 35M

• 6 large poblano peppers (about 1-1/2 pounds)
• 1-1/2 cups chopped cooked turkey
• 1-1/2 cups cooked cornbread stuffing
• 2 packages (8-1/2 ounces each) cornbread/muffin mix
• 1 carton (8 ounces) egg substitute
• Oil for deep-fat frying
• 1 can (14 ounces) whole-berry cranberry sauce
• 1 chipotle pepper in adobo sauce plus 1 tablespoon adobo sauce

Yields 4
Takes 1H

• 1 pound beef top round steak, cut into 1/4-inch x 2-inch strips
• 1 tablespoon paprika
• 2 tablespoons butter
• 1 can (10-1/2 ounces) beef broth
• 2 garlic cloves, minced
• 2 medium green peppers, cut into strips
• 1 cup thinly sliced onion
• 2 tablespoons cornstarch
• 2 tablespoons reduced-sodium soy sauce
• 1/3 cup cold water
• 2 fresh tomatoes, peeled and cut into wedges
• Cooked rice

Takes 1.5H

• 1-3/4 cups all-purpose flour
• 1-1/2 cups sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs, room temperature
• 2 medium ripe bananas, mashed (1 cup)
• 1/2 cup canola oil
• 1/4 cup plus 1 tablespoon buttermilk
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts

Yields 2
Takes 30M

• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
• 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
• Dash salt
• Dash pepper
• 2 large portobello mushrooms, stems removed
• 2 slices reduced-fat provolone cheese
• 2 hamburger buns

Yields 4
Takes 30M

• 2 tbsp canola oil
• 12 oz package original breakfast sausage links
• 4 green onions chopped with white and green portions separated
• 8 oz portabella mushrooms, sliced
• 1 pint cherry tomatoes, halved
• 1 tsp dried thyme or 1 tbsp fresh thyme
• 1/2 tsp salt
• 3 cups water
• 1 cup milk
• 1 cup grits (white or yellow)
• 1/4 cup butter
• 4 oz shredded cheddar cheese

Takes 25M

The linked article recommends this recipe as a way to use up vegetables that are close to going bad.

• 2 cups chopped/diced/shredded veggies
• 1 cup cheese
• 1 egg
• 1/2 cup flour or flour alternative (not required)
• 1/4 tablespoon each of 4 spices to meet the flavors you desire
• Oil or butter for pan-frying/baking
• Sour cream or Greek yogurt or other sauce for dipping
• Green veggie for garnish- parsley, chives, green onion, cilantro

Takes 45M

From The Tomato Festival Cookbook by Lawerence Davis-Hollander. Yields about 3 quarts.

• 6 pounds very ripe tomatoes, coarsely chopped
• 3 stalks of celery, leafy tops left whole, stems chopped
• 1 medium onion, peeled and sliced
• 1 medium green bell pepper, seeded and sliced
• 1 medium red bell pepper, seeded and sliced
• 1 clove garlic, peeled and crushed
• 1 jalapeño or other small hot pepper, seeded
• 2 teaspoons salt, or more to taste
• 1/2 teaspoon ground coriander
• 1/2 teaspoon black or white peppercorns
• 1 bay leaf
• 1 tablespoon sugar, or more to taste
• 2-4 tablespoon lemon juice, or more to taste
• Tabasco or other hot sauce

Takes 1.5H

From The Tomato Festival Cookbook by Lawerence Davis-Hollander.

• 1 pound ripe plum tomatoes
• 3 large cloves garlic, unpeeled
• 1-1/2 tablespoons extra-virgin olive oil
• 4 scallions, white and tender pale green parts, finely sliced; reserve the greens for garnish
• 1/2 pound (2 sticks) unsalted butter, at room temperature
• juice of 1 lime
• 1/4 - 1/2 teaspoon Spanish paprika (de la vera pimenton)
• sea salt

Yields 2
Takes 10M

From The Tomato Festival Cookbook by Lawerence Davis-Hollander. The notes recommend using horseradish from a fresh root for extra strength.

• 2 cups diced fresh tomatoes
• 1/2 cup finely chopped shallots or red onion
• 1/4 cup tomato paste
• 1/2 cup prepared horseradish
• 1 teaspoon salt, or more to taste
• 2 teaspoons Worcestershire sauce
• 2 teaspoons white vinegar
• 1 tablespoon sugar
• Tabasco sauce to taste