From local MLA Kathy Corrigan and husband, Mayor Derek Corrigan.
We have a very traditional Christmas dinner at the Corrigans with a big turkey, stuffing, gravy and a bunch of traditional veggies - all the trimmings. I brine the turkey and cover with a cloth. Between Christmas and New Year's, I make oyster and artichoke soup. It is quite yummy, and interesting given the unusual combination of the two main ingredients. That is my second offering.
THE CORRIGANS' CHRISTMAS DINNER:
Usually, we have a big gathering at our house for Christmas. About 25 years ago, we decided that we weren't going to bundle our four young children around any more for Christmas and that we would have Christmas dinner at home every year, and whoever wanted to come was welcome. This year there will be about 20 of us, with some of my siblings and their families and our four children and their spouses or partners. Christmas dinner itself is very traditional, with turkey, breadcrumb stuffing, gravy, cranberry sauce, brussels sprouts, mashed turnips, corn, mashed potatoes, salad and pumpkin pie for dessert.
I brine the turkey, which makes it moist and tender. To brine the turkey, dissolve a cup of salt in enough water to cover the turkey, in a large pot (I use my canning pot). Some people add extra flavouring, like rosemary or thyme sprigs, or lemon. Put the turkey in overnight. Make sure it is refrigerated. The next day, when you are preparing the turkey for the oven, take the turkey out of the brine and rinse extremely well, inside and out.
Stuff the turkey with your favourite stuffing - I use my mom's traditional breadcrumb stuffing recipe - then sew up the bird and place it in a turkey roaster. I cook my turkey at about 325 degrees, and expect, with a larger, stuffed turkey, that it will take between 20 to 25 minutes per pound to cook. To keep it moist during cooking, I lay several strips of bacon on the breast, then cover the whole turkey with a clean dish towel, which has been lightly oiled. I usually splash a bit of chicken broth on the turkey and dish towel as well. I baste every half hour or 45 minutes during cooking, right onto the dish towel.
Take the dish towel off for about the last hour, to finalize the browning and crisping of the skin.
OYSTER AND ARTICHOKE SOUP
Ingredients:
1 tin artichoke hearts,
quartered (don't use the ones in oil)
1 dozen or so large fresh oysters, cut into bite-sized pieces
1 litre chicken stock
10 ml (2 tsp.) thyme
125 ml (1/2 cup) chopped green onions (or chopped cooking onions).
15 ml (1 tbsp.) chopped parsley
Rou
125 ml (1/2 cup) butter
185 ml (3/4 cup) flour
250 ml (1 cup) whipping cream (or lighter if you prefer).
Cayenne, salt and pepper to taste.
Combine artichokes, oysters and their liquids. Add stock, thyme, onions and parsley.
Heat to almost boiling.
In a small saucepan, melt the butter and combine with the flour. Cook, stirring, until the roux is light golden. Slowly whisk into the soup.
Bring to a boil, and cook until thickened. Add the cream.
Taste for seasonings, adding salt, pepper and cayenne to taste.
Serve with a good French bread. Bon appetit!
