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Yule Log Cake

  Ingredients For the Sponge Cake: 4 large eggs, separated 1/2 cup (100g) granulated sugar 1/4 cup (50g) granulated sugar (for egg whites) 1 tsp pure vanilla extract 1/3 cup (40g) all-purpose flour 1/3 cup (35g) unsweetened cocoa powder 1/2 tsp baking powder 1/4 tsp salt For the Filling: 1 cup (240ml) heavy whipping cream, chilled 2 tbsp powdered sugar 1 tsp pure vanilla extract For the Chocolate Ganache Frosting: 1 cup (170g) semisweet chocolate chips or chopped chocolate 1/2 cup (120ml) heavy cream 1 tsp unsalted butter (optional, for shine) For Decoration (Optional): Powdered sugar (for "snow") Chocolate shavings, berries, or sprigs of rosemary (for a festive touch) Instructions Step 1: Prepare the Sponge Cake Preheat the Oven : Preheat your oven to 350°F (175°C). Line a 10x15-inch (25x38 cm) jelly roll pan with parchment paper, leaving some overhang for easy removal. Whip the Egg Yolks : In a large bowl, whisk egg yolks and 1/2 cup sugar until thick and pale y...
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Roast Turkey or Chicken

 

Ingredients

For the Turkey or Chicken:

  • 1 whole turkey (12-14 lbs) or chicken (4-5 lbs)
  • 1/2 cup unsalted butter, softened
  • 3 cloves garlic, minced
  • 2 tbsp fresh rosemary, chopped
  • 2 tbsp fresh thyme, chopped
  • 1 tbsp fresh parsley, chopped
  • 1 lemon, halved
  • 1 onion, quartered
  • 1 carrot, roughly chopped
  • 2 celery stalks, roughly chopped
  • Salt and black pepper to taste

For the Stuffing:

  • 4 cups cubed bread (day-old works best)
  • 1/2 cup unsalted butter
  • 1 small onion, finely chopped
  • 2 celery stalks, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 1 cup chicken broth

For the Gravy:

  • 1/4 cup turkey or chicken drippings
  • 2 tbsp all-purpose flour
  • 2 cups chicken or turkey stock
  • Salt and pepper to taste


Instructions

Step 1: Prep the Turkey or Chicken

  1. Preheat your oven to 325°F (160°C).
  2. Clean the turkey or chicken by rinsing it under cold water, then pat it dry with paper towels.
  3. In a bowl, mix the softened butter, garlic, rosemary, thyme, parsley, salt, and pepper.
  4. Gently loosen the skin on the breast of the bird and rub half of the herb butter under the skin. Rub the remaining butter all over the outside of the bird.

Step 2: Stuff the Bird

  1. Stuff the cavity with lemon halves, onion, carrot, and celery for added flavor.
  2. (Optional) Add some of the prepared stuffing inside the cavity.

Step 3: Roast the Turkey or Chicken

  1. Place the bird breast-side up on a roasting rack in a large roasting pan.
  2. Roast, basting every 30 minutes with pan drippings.
    • Turkey: Roast for 15 minutes per pound (about 3-4 hours for a 12-14 lb turkey).
    • Chicken: Roast for 20 minutes per pound (about 1.5-2 hours for a 4-5 lb chicken).
  3. Use a meat thermometer to ensure the thickest part of the thigh reaches 165°F (74°C).

Step 4: Make the Stuffing

  1. Melt butter in a skillet and sauté onion and celery until soft.
  2. Add bread cubes, parsley, sage, and thyme, stirring to combine.
  3. Gradually pour in chicken broth until the bread is moist but not soggy.
  4. Transfer the stuffing to a greased baking dish and bake at 350°F (175°C) for 25-30 minutes.

Step 5: Make the Gravy

  1. In a skillet, heat the turkey or chicken drippings over medium heat.
  2. Whisk in the flour and cook for 2-3 minutes.
  3. Slowly pour in the stock, whisking continuously to avoid lumps.
  4. Simmer until thickened, then season with salt and pepper.

Step 6: Serve

  1. Let the turkey or chicken rest for 20 minutes before carving.
  2. Serve with stuffing and gravy for a delightful holiday meal!

Enjoy your festive roast! Let me know if you need more tips. 😊

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