CityView Magazine

STEP TWO Make the stuffing Roughly chop the chestnuts and pro- sciutto, then combine them in a large bowl with parsley, sage, rosemary and 1 teaspoon of thyme. Peel and dice half an apple and add it to the mix. Pour in 1 cup of boiling water, stir and let sit for five minutes. Cut the ba- guette half into 1 inch cubes, then add them to the bowl and stir the mixture until all the liquid is absorbed. STEP THREE Prep the turkey If you don't have a roasting rack you can make one of your own by rolling 3 feet of aluminum foil lengthwise to form a tube, then coil it to make an oval and place it in the pan. Take your turkey out of the refrigerator, unwrap it and remove the neck and bag of gib- lets. Rub the turkey on all sides with 2 teaspoons salt and 1 tablespoon thyme, then place it on the rack. Fill the cavity with the stuffing and place the remaining apple half in the cavity. STEP FOUR Add the squash Half both squashes lengthwise and remove the seeds, then rub each half with 1 tablespoon olive oil and stand the halves up in the corners of the roasting pan with the turkey, cut sides facing in. Remove the cranberries from the oven and set aside to cool. Put the roasting pan in the oven, re- duce temperature to 400 degrees and cook for about 2 hours (about 10 ½ minutes per pound), or until a ther- mometer inserted into stuffing reads 155 degrees. STEP FIVE Sweeten the cranberries While the turkey is cooking, scrape the cranberry-ginger mixture into a serving bowl, add sugar and stir to combine. (Note: This is the point where you can step out of the kitch- en to set the table, gather your serv- ing dishes — or pour yourself a glass of wine and mingle a bit with your guests.) 64 | November/December • 2011

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