Vegetable Shepherd’s Pie

This was casserole was truly a one-dish meal. It is so loaded with vegetables, I didn’t feet the need to serve it with a salad or other green on the side. 🙂 We enjoyed it as our celebratory St. Patrick’s Day dinner this year. The “meaty” combination of lentils and mushrooms in this dish made my meat-loving family members happy. Don’t worry… they had corned beef sandwiches for lunch too.

My riced-potato topped casserole was filled with lentils, mushrooms, fresh herbs, as well as roasted cauliflower, butternut squash, and carrots. The sauce was flavored with dried porcini mushrooms, wine, onions, and loads of garlic. It was fabulously saucy with layers of rich flavor.

This recipe was adapted from Bon Appetit. Next time, I would prepare the components of the dish a day in advance, as much as possible. The potato topping would ideally be prepared in advance at the very least. This delicious dish was absolutely worth the work and the wait! Great.

Yield: Serves 8 to 10

For the Topping:

  • 3 pounds russet potatoes, unpeeled
  • 3 pounds Yukon Gold potatoes, unpeeled
  • ½ cup (1 stick) unsalted butter, cut into ½” cubes
  • about 3/4 to 1 cup milk (I used 1 percent)
  • coarse salt

For the Filling:

  • ¾ cup brown or French green lentils
  • 1 teaspoon coarse salt, plus more for seasoning
  • 17 garlic cloves, divided
  • 5 tablespoons olive oil, divided
  • 1 ounce dried porcini mushrooms
  • 2 large yellow onions, coarsely chopped (about 3-4 cups)
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 2 cups dry white wine
  • 8 cups vegetable or chicken stock (I incorporated 4 cups homemade Turkey Stock)
  • 3 tablespoons cornstarch
  • 2 teaspoons light soy sauce or 2 tablespoons white miso
  • freshly ground black pepper
  • 12 cups ½-inch pieces peeled fall/winter vegetables (such as squash, turnips, carrots, and parsnips) (I used 1 medium butternut squash, 1 head of cauliflower, & 2 carrots)
  • 1 cup frozen pearl onions, thawed, halved
  • 2 4-inch sprigs rosemary
  • 10 oz (about 2 cups) bite-size pieces mixed fresh mushrooms (I used sliced cremini & white button mushrooms)
  • ¼ cup chopped mixed fresh herbs (such as parsley, thyme, chives, and sage)

To Make the Topping:

  1. Preheat oven to 450°, preferably on convection.
  2. Bake potatoes on a foil or parchment-lined baking sheet until tender, about 40 minutes for the gold potatoes and 1 hour for the russet potatoes.
  3. Let cool slightly, then peel.
  4. Press potatoes through a ricer, food mill, or colander into a large bowl.
  5. Add butter; stir until well blended.
  6. Stir in milk until desired consistency is achieved.
  7. Season to taste with salt. Set aside.

DO AHEAD: Potatoes can be made 1 day ahead. Let cool, press plastic wrap directly onto potatoes, and chill.

To Prepare the Lentils:

  1. Combine lentils, 1 garlic clove, 1 tsp salt, and 4 cups water in a medium saucepan.
  2. Bring to a boil; reduce heat and simmer, stirring occasionally, until lentils are tender but not mushy, 15–25 minutes.
  3. Drain lentils and discard garlic. Set aside.

To Make the Sauce:

  1. Soak dried porcini in 3 cups hot water; set aside.
  2. Heat 3 T olive oil in a large heavy pot over medium heat. (I used an enameled cast iron Dutch oven.)
  3. Add onions and cook, stirring occasionally, until soft, about 10 minutes.
  4. Add 10 cloves of chopped garlic and cook for 1 minute.
  5. Stir in tomato paste. Cook, stirring constantly, until tomato paste is caramelized, 2–3 minutes.
  6. Add bay leaves and wine; stir, scraping up any browned bits.
  7. Stir in porcini, slowly pouring porcini soaking liquid into pan but leaving any sediment behind.
  8. Bring to a simmer and cook until liquid is reduced by half, about 10 minutes.
  9. Stir in broth and cook, stirring occasionally, until reduced by half, about 40 to 45 minutes.
  10. Strain mixture into a large bowl with a spout. Discard the solids.
  11. Wipe Dutch oven clean and returned strained sauce to pot; bring to a boil. (I had 5 cups of strained sauce.)
  12. Stir cornstarch and 3 T water in a small bowl to dissolve.
  13. Add cornstarch mixture to hot sauce; simmer until thickened, about 5 minutes.
  14. Whisk in soy sauce/miso.
  15. Season sauce to taste with salt and pepper. Set aside.

To Make the Vegetable Filling:

  1. Preheat oven to 425°, preferably on convection roast.
  2. Toss vegetables and pearl onions with remaining 2 T oil, 6 garlic cloves, and rosemary sprigs in a large bowl or on 2 parchment paper-lined rimmed baking sheets; season with salt and pepper.
  3. Divide evenly between the 2 rimmed baking sheets. Roast, stirring once, until tender, 20–25 minutes.
  4. Transfer garlic cloves to a small bowl; mash well with a fork and stir into sauce.
  5. Discard rosemary.

DO AHEAD: Lentils, sauce, and vegetables can be made 1 day ahead. Cover separately; chill.

To Finish the Dish:

  1. Arrange lentils in an even layer in a 3-qt. baking dish; set dish on a foil-lined rimmed baking sheet.
  2. Toss roasted vegetables with fresh mushrooms and chopped herbs; layer on top of lentils.
  3. Pour sauce over vegetables.
  4. Spoon potato mixture evenly over. Swirl decoratively.
  5. Bake at 425°, preferably on convection, until browned and bubbly, about 30 minutes, rotating the pan halfway through the cooking process.
  6. Let stand for 15 minutes before serving.

I’m sharing my St. Patrick’s Day feast at Angie’s Fiesta Friday #163 this week. Enjoy!!

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Pappardelle with Mushrooms & Prosciutto

This dish was featured on the cover of the October issue of Bon Appetit. It spoke to me! 🙂

It was part of an article written to change the way pasta is typically cooked. Their secret to saucy, glossy, perfect pasta is to finish cooking the noodles in the sauce – with added pasta water. This pappardelle was creamy deliciousness topped with crispy prosciutto. Great.

This recipe was adapted from Bon Appetit, contributed by Claire Saffitz. I used a combination of cut crimini and shiitake mushrooms as well as large shallots.

I’m sharing this dish with my friends at Angie’s Fiesta Friday #141 this week, co-hosted by Julianna @Foodie on Board and Zeba @Food for the Soul. I was honored to have my Weeknight Fancy Chicken and Rice post featured this week too! Yay!

Yield: Serves 4

  • 6 tablespoons olive oil
  • 2 ounces (6 slices) thinly sliced prosciutto
  • 1 pound mixed mushrooms (such as chanterelles, maitake, oyster, crimini, and/or shiitake), cut into bite-size pieces (I used 1/2 pound crimini and 1/2 pound stemmed shiitake mushrooms)
  • 2 large shallots, finely chopped
  • 1 teaspoon fresh thyme leaves, plus more for serving
  • coarse salt and freshly ground pepper
  • 1 cup chicken stock
  • 12 ounces pappardelle (or fettuccine)
  • ⅓ cup heavy cream
  • 2 tablespoons unsalted butter
  1. Heat 4 tablespoons of oil in a large Dutch oven or other heavy pot over medium. Arrange prosciutto in a single layer in pot and cook, turning once or twice, until crisp, about 3 to 5 minutes. Transfer to paper towels to drain.
  2. Heat remaining 2 tablespoons of oil in same pot over high.
  3. Cook mushrooms, tossing occasionally, until browned and tender, 5–8 minutes. Reduce heat to medium-low.
  4. Add shallots and 1 teaspoon thyme, season with salt and pepper, and cook, stirring often, until shallots are translucent and softened, about 2 minutes.
  5. Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom of pot, 5−7 minutes.
  6. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions. (I cooked mine just short of 3 minutes.)
  7. Using tongs, transfer pasta to pot with mushrooms and add 1 cup pasta cooking liquid.
  8. Crumble half (3 slices) of prosciutto into pot.
  9. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Be careful not to cook down too much or the pasta will become too dry.
  10. Add cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute.
  11. Remove from heat, add butter, and toss to combine. Taste and season with salt if needed.
  12. Divide pasta among bowls. Top with more thyme and crumble remaining prosciutto over; season with pepper.

One Year Ago:

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If you like this you may also like:

Mushroom-Spinach Soup with Middle Eastern Spices

I cannot tell you how fabulous my house smelled while this soup was cooking! A neighbor stopped by while it was on the stove and commented that our house had wonderful karma. Of course that’s true… but I also think the wonderful spices in the air helped. 🙂

This recipe was adapted from the New York Times, contributed by Melissa Clark. I used 1 1/2 pounds of cremini mushrooms and increased the amount of spinach. I also removed half of the soup from the pot, puréed the remaining soup, and then returned the solids to incorporate. It was earthy and hearty.

I added the juice of one lime which was absolutely perfect for me- very bright and delicious. My family thought is was a little heavy with lime juice. Next time, I would add the juice of one half of a lime and serve it with additional lime wedges on the side. (for me!)

Yield: 6 servings

  • 3 tablespoons unsalted butter
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 pounds mixed mushrooms (such as cremini, oyster, chanterelles and shiitake), chopped
  • ½ pound shallots, finely diced (I used a food processor.)
  • 1 tablespoon tomato paste
  • 2 teaspoons fresh thyme leaves
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon ground coriander
  • ¾ teaspoon ground cinnamon
  • pinch ground allspice (I used freshly ground.)
  • 2 ½ teaspoons coarse salt, more to taste
  • 1 teaspoon freshly ground black pepper
  • 8 ounces (generous!) baby spinach
  • fresh lime juice, to taste
  • plain yogurt or Greek yogurt, for serving, optional
  1. Heat 3 tablespoons butter in a large pot over medium-high heat. Add half the mushrooms and half the shallots; cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are well browned, 10 to 12 minutes. Transfer mushrooms to a bowl and repeat with the olive oil, mushrooms and shallots.
  2. Return all mushrooms to the pot and stir in tomato paste, thyme, cumin, coriander, cinnamon and allspice; cook until fragrant, about 1 minute.
  3. Stir in 5 cups water, the salt and the black pepper. Bring mixture to a simmer over medium heat and cook gently for 20 minutes.
  4. Stir in baby spinach and let cook until just wilted, 1 to 2 minutes.
  5. Remove half of the soup from the pot and reserve.
  6. Using an immersion blender or food processor, coarsely purée the remaining soup. Incorporate the unpuréed soup.
  7. Mix in lime juice. Thin with water, as needed.
  8. Taste and adjust seasoning, if necessary.
  9. Serve with dollops of yogurt and/or lime wedges, as desired.

One Year Ago:

Two Years Ago:

Three Years Ago:

Slow Cooker Mushroom Stroganoff with Egg Noodles

I have a few good friends whom I worked with many years ago. We don’t get to see each other very often, but one of the most wonderful things about getting together now is that not only can we catch up, but all of our kids really enjoy each others company as well. 🙂

On New Years Eve day, I set this dish up to cook while my friends and I- with all of our kids- went bowling! The lights were dim, the music was loud, and the kids really had a lot of fun. It was great to come home and have dinner ready!

This recipe was adapted from Food and Wine, contributed by Sarah Bolla. I used cremini mushrooms instead of oyster mushrooms, creme fraiche instead of sour cream, chicken stock instead of vegetable broth, frozen pearl onions, and doubled the garlic.

Yield: Serves 4

  • 2 tablespoons unsalted butter, plus more for buttering noodles
  • 1 tablespoon extra-virgin olive oil
  • 6 ounces pearl onions (about 1 cup), peeled
  • 1 1/2 pounds white button mushrooms, thinly sliced
  • 8 ounces shiitake mushrooms, stems removed and caps quartered
  • 8 ounces cremini or oyster mushrooms, quartered
  • coarse salt
  • freshly ground black pepper
  • 1/2 cup white wine
  • 1 1/2 cups chicken or vegetable stock
  • 8 large garlic cloves, thinly sliced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 8 ounces egg noodle pasta
  • 1/2 cup sour cream or creme fraiche
  • flat leaf Italian parsley, coarsely chopped
  1. In each of 2 large skillets, melt 1 tablespoon of the butter and 1/2 tablespoon of the olive oil over medium-high heat.
  2. Add the onions and mushrooms to each of the skillets and season both with salt and pepper.
  3. Cook until the onions have softened and the mushrooms are browned and tender, about 5 to 7 minutes.
  4. Add a ¼ cup of white wine to each skillet to deglaze the vegetables from the pan.
  5. Transfer to a slow cooker.
  6. Add the stock, sliced garlic, Worcestershire, and mustard to the pot and cook on high for 1 1/2 hours.
  7. Bring a pot of salted water to a boil, cook the pasta until al dente and drain. Transfer the pasta to one large serving dish.
  8. Stir some butter into the noodles (if desired) and top with the mushrooms and sauce.
  9. Swirl in the creme fraiche and season with salt and black pepper to taste.
  10. Garnish with chopped parsley and serve.

Note: The stroganoff can be refrigerated for up to 4 days.

One Year Ago:

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Mushroom, Spinach, Barley, & Bacon Soup

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My brother gave me Ottolenghi’s “Plenty” for Christmas- it was on my wish list. To be silly he gave it to me with another cookbook titled “Bacon Nation”! The funniest part of this story is that I tried a recipe from “Bacon Nation” first. 🙂 This soup was ultra-flavorful, hearty, and LOADED with mushrooms. The spinach and carrots gave an otherwise “brown” soup a wonderful pop of color. The house smelled divine as it cooked too! This recipe was adapted from Bacon Nation by Peter Kaminsky & Marie Rama.

Yield: Serves 8 to 10

  • 8 slices thick-cut bacon, cut into 1/4-inch pieces (I used nitrate-free)
  • 2 medium-size onions, finely chopped
  • 24 oz cremini mushrooms, wiped clean, stems trimmed, and sliced into 1/2-inch thick pieces
  • 10 oz white button mushrooms,  wiped clean, stems trimmed, and sliced into 1/2-inch thick pieces
  • .88 oz mixed dried wild mushrooms (including porcini, shiitake, black, & oyster mushrooms)
  • 6 large cloves of garlic, finely chopped
  • 1/4 cup plus 2 T dry sherry, divided
  • 8 cups stock (I used 4 cups homemade Turkey Stock, and 4 cups boxed chicken stock)
  • 4 large carrots, trimmed, peeled, and chopped into 1/2-inch pieces
  • 1 1/2 cups pearl barley (I used par-cooked barley from Trader Joe’s)
  • 2 bay leaves
  • coarse salt and freshly ground black pepper
  • 4 tsp fresh thyme leaves, or 2 tsp dried thyme leaves
  • 6 oz baby spinach

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  1. Cook the bacon in a soup pot or large saucepan over medium heat until browned but not too crisp and most of the fat is rendered, 5 to 7 minutes, stirring often and adjusting the heat as necessary.
  2. Add the onions and cook over medium-high heat until it begins to soften, about 5 minutes, stirring occasionally.
  3. Stir in the fresh and dried mushrooms and the garlic and cook until the mushrooms release their liquid, 5 to 6 minutes, stirring occasionally. IMG_7324
  4. Add 6 T of the sherry and let boil for about 1 minute to reduce the liquid slightly.
  5. Stir in the stock, carrots, barley, bay leaf, and 3 cups water. Cover the pot and let the soup come to a boil. Then, reduce the heat as necessary and let the soup simmer, partially covered, stirring occasionally, until the barley is barely tender, 35 to 40 minutes for standard barley, 15-20 minutes for par-cooked barley. Season with salt and pepper to taste.
  6. Add the thyme and the remaining 6 T sherry and let simmer until the flavors blend, about 3 minutes.
  7. Add the spinach, increase the heat to high, cover the pot, and cook the spinach until just wilted, about 1 minute. Remove and discard the bay leaf before serving the soup.

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One Year Ago:

If you like this you may also like:

Stuffing with Mushrooms and Bacon

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I loved this stuffing- I think that it was the best one I’ve made in years! Of course, my husband disagrees!! 🙂 I used a beautiful Brooklyn brick oven baked boule, leeks, cremini and shiitake mushrooms, and thick-cut bacon. I was able to use parsley and sage from my herb garden as well. Delicious!!

This recipe was adapted from The New York Times, contributed by Melissa Clark. She provided adaptations to make this dish with either white bread or corn bread which I have included below. I made it two days ahead and re-heated it on Thanksgiving day.

  • 3 tablespoons melted butter, more as needed for greasing pan
  • 1 1/2 pounds sliced white bread or corn bread
  • 1/2 pound thick-cut bacon (6-7 slices)
  • 2 large leeks, trimmed and sliced (3 cups)
  • 1 1/2 pounds (or more) mixed mushrooms, cut into bite-size pieces (I used 24 oz cremini mushrooms and 8 oz shiitake mushrooms)
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon black pepper
  • 2 tablespoons chopped sage
  • 1/2 cup dry white wine
  • 1 1/4 cups chicken stock, more as needed
  • 1/4 cup apple cider, if using white bread
  • 3 tablespoons chopped parsley

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1.
Heat oven to 250 degrees. Butter a 9-by-13-inch baking pan. Trim the crusts from the white bread and cut into 1-inch cubes; if using corn bread, coarsely crumble it. Spread the bread pieces out on one or two large baking sheets. Toast in the oven, tossing occasionally, until very dry, about 30 minutes for white bread, 1 hour for corn bread. Transfer to a large bowl to cool. Increase oven temperature to 375 degrees.
2.
In a large skillet over medium-high heat, cook the bacon strips until crisp. Transfer to a paper-towel-lined plate to drain, leaving the fat in the pan. Add the leeks to the bacon fat and cook, stirring occasionally, until soft, 5 to 10 minutes. Add the mushrooms, 1 teaspoon salt and 1/2 teaspoon black pepper. Cook, tossing frequently, until mushrooms are tender and most of their juices have evaporated, 10 to 15 minutes. Stir in the sage and cook 1 minute. Add the wine and cook until it evaporates, about 2 minutes.
3.
Spoon the mushroom mixture over the dried bread. Stir in stock. If using white bread, stir in the cider. Add parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper. The mixture should be moist and very soft. If you like your stuffing extremely moist, add enough stock to make it seem slightly soggy but not wet. (Think pudding.) Crumble bacon and stir it in.
4.
Transfer the bread mixture to the prepared baking pan. Drizzle 3 tablespoons melted butter over the stuffing. Bake until golden, 35 to 45 minutes.
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One Year Ago:

Herb-Roasted Turkey with Wild Mushroom Gravy


When we moved to Long Island, one of our Thanksgiving family traditions was to purchase a fresh turkey from the local butcher.  Last year, when I had a second refrigerator for the first time, I purchased our turkey at Trader Joe’s because it was brined, and because I could store it.  My husband was skeptical.  It was the best turkey EVER.  We did it again this year, and we were not disappointed.

The Wild Mushroom Gravy was beyond amazing.  My brother helped prepare it, and he was very proud with the results.  This recipe is from Food and Wine.

Herb Roasted Turkey

For the Turkey:

  • 1 loaf of ciabatta, about 1 pound (if cooking the turkey upside-down)
  • 1 stick unsalted butter, softened
  • 5 garlic cloves, minced
  • 1 tablespoon chopped thyme, plus 4 large sprigs
  • 1 tablespoon chopped sage, plus 4 large sprigs
  • coarse salt
  • Freshly ground pepper
  • One 19- to 20-pound turkey, neck and gizzard reserved
  • 1 large apple (I used a Granny Smith)
  • 1 medium yellow onion, cut into 1-inch-thick wedges
  • 1 large carrot, cut into 1-inch pieces
  • 1 large celery rib, cut into 1-inch pieces
  • extra-virgin olive oil, for rubbing
  • 2 cups of chicken stock

For the Gravy:

  • 2-3 tablespoons small dried porcini pieces (or mixed dried wild mushrooms)
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 24 oz golden chanterelles or a mix of cremini and oyster mushrooms, sliced 1/2 inch thick
  • 3 large shallots, minced
  • coarse salt
  • freshly ground pepper
  • 5 tablespoons all-purpose flour
  • 3 cups chicken stock or low-sodium broth, plus pan drippings
  1. Let turkey stand at room temperature for one hour. Remove from packaging, drain brine, if applicable, and dry with paper towels.
  2. Preheat the oven to 400°. In a small bowl, beat the butter with the garlic, chopped thyme and chopped sage and season with salt and pepper. (See note below if roasting the turkey upside-down.)
  3. Season the turkey inside and out with salt and pepper. Rub two-thirds of the herb butter under the skin and under the neck flap. Place the remaining butter in the cavity along with the thyme and sage sprigs. Tuck the wing tips under the bird and tie the legs together with kitchen string (optional).
  4. Tuck one half of the apple, rounded side out, under the neck flap, place the other half in the main cavity. Fold the neck skin under the body and secure with a skewer.
  5. Put the onion, carrot and celery in a large roasting pan. Set the turkey in the pan and add the neck (and gizzard).
  6. Rub the turkey all over with olive oil.
  7. Roast the turkey in the lower third of the oven for 30 minutes.
  8. Reduce the oven temperature to 325° and continue to roast, basting occasionally, for 2 to 3 hours longer, until an instant-read thermometer registers 165° when inserted in an inner thigh (I have had great success using the temperature probe that works through the oven.).
  9. Transfer the turkey to a carving board and let rest in a warm place for at least 25 minutes and up to 1 hour.
  10. In a small bowl, cover the porcini with 1/4 cup of hot water. Let stand until softened, about 10 minutes.
  11. In a large skillet, melt the butter in the olive oil. Add the chanterelle mushrooms and the shallots and season with salt and pepper. Cook over moderate heat, stirring occasionally, until the mushrooms are golden brown and tender, about 8 minutes.
  12. Lift the porcini from the soaking liquid and add to the skillet. Cover and remove the skillet from the heat.
  13. Set a coarse strainer over a medium bowl. Pour in the juices and vegetables from the roasting pan and press on the solids to extract as much liquid as possible. Skim the fat off of the juices and reserve 2 tablespoons. (I use a fat separator.)
  14. In a large saucepan, stir the reserved fat with the flour until smooth; cook over moderate heat until lightly browned, 2 to 3 minutes.
  15. Gradually whisk in the strained juices and the stock and bring to a simmer, whisking.
  16. Add to the mushroom mixture and simmer over low heat, whisking often, until no floury taste remains, about 10 minutes. Season with salt and pepper.
  17. Carve the turkey and serve with the gravy.

2016 UPDATE:

Note: To modify this recipe and cook the turkey upside-down:

  1. Preheat the oven to 425 degrees, preferably on convection. Place the roasting pan on a rimmed cookie sheet.
  2. Prepare the turkey and pan as described above.
  3. Slice the ciabatta horizontally and butter the cut sides of the bread generously.
  4. Set a V-shaped wire rack in the roasting pan and place the slices of bread side-by-side lengthwise, buttered-sides up on the rack.
  5. Place the turkey breast-side down, so it rests on the bread (not directly on the rack). Place in oven and roast 60 minutes.
  6. Remove from the oven and, using silicone oven mitts, carefully flip the turkey breast-side up.
  7. Add the stock into the pan. Season the skin with salt and pepper and drizzle with olive oil.
  8. Reduce the oven temperature to 325 degrees, preferably on convection.
  9. Continue to cook, basting occasionally with pan juices, until the thermometer inserted in the thickest part of the thigh registers 165 degrees.
  10. Let rest one hour before carving.

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