Make-Ahead Roast Turkey
Melissa Clark
272 ratings with an average rating of 3 out of 5 stars
272
2 hours 10 minutes, plus at least 2 days for brining, cooling and chilling
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Heat the oven to 325 degrees. In a large bowl, toss the ribs with 1 teaspoon salt and ½ teaspoon black pepper. Set a medium saucepan on high heat and add the pigs’ feet, wine and bay leaves. Bring to a boil, then reduce heat, cover and simmer for 15 minutes.
Meanwhile, set a large Dutch oven over medium heat and add the coriander seeds, toasting them until fragrant, about 2 minutes. Using a mortar and pestle or the side of a knife, lightly crush the seeds. Set aside.
Return the Dutch oven to the heat and add the olive oil. Increase heat to medium-high. Add the bratwurst and cook, turning occasionally, until brown, about 5 minutes. Transfer to a plate. Turn down the heat to medium and melt the butter in the pot. Toss in the onions and cook until soft, about 5 minutes. Add the apples and cook until the apples and onions are golden, about 10 minutes. Add the garlic and cook 2 minutes.
Add the wine and pigs’ feet. Simmer for about 2 minutes, scraping up any browned bits from the bottom of the pot. Add the sauerkraut, rib tips, ¾ cup water, carrots, coriander seeds, remaining teaspoon salt and ½ teaspoon pepper. Mix well, then nestle the pork chop in the sauerkraut.
Cover the pot and bake in the oven for 1 hour. Turn the pork chop and add the bratwurst. Cover and cook 30 minutes longer. Simmer, uncovered, until the juices have thickened and the meat is tender, another 30 to 45 minutes. Serve with boiled potatoes and chopped parsley.
[1] Smoked ham hock, instead of pigs feet & smoked pork chop. Worked well; [2] Extra carrot; [3] Served with egg noodles. Great! [4] Simmered in oven to reduce.
My wife's grandmother endeared herself to me many years ago while I was in college when she insisted I would get very sick if I did not have a beer or two while eating her fabulous sauerkraut with pork chops, very similar to this recipe. I have followed that advice religiously ever since. I make this several times a year but without the pigs' feet. Every now and then I throw in some kielbasa.
Like everyone else, I pretty much followed Mellisa’s recipe but virtually everyone dropped the pigs foot. it was at least a consistent departure that came across as a cultural perhaps geographic pattern that some how put the trotters beyond the pale. Her opening paean to mixed parts including the feet made clear that all parts of the ‘whole hog’ were legitimate and desirable. As i had a nice package of fresh pig’s cheeks,after searing them along with one trotter, the results were five star
The lowbrow version of this: Eliminated the pigs feet, added 2 hot dogs instead, cut up Cut up thick slices of port loin—-much less fat. Equally delicious meat Used BEER instead of wine Threw in the coriander seeds with the sauerkraut Excellent quick and dirty version
Silly not to brown the ribs after the brats… turn the oven down to 300’F to guarantee juicy - you may just need to cook 20-45 minutes longer.
Sauerkraut and country ribs have been a staple in our house for decades using my mother-in-law's recipe. It was my birthday so I asked to try this one instead. I used thick-cut country pork ribs, two were on the bone and knockwurst. I cooked the ribs first in the white wine and bay leaves for two hours then the vegetable and apple slices in the dutch oven, added the sauerkraut, the ribs, sausages, garlic, coriander and then poured the wine over it and put it in the oven. It was terrific.
Like everyone else, I pretty much followed Mellisa’s recipe but virtually everyone dropped the pigs foot. it was at least a consistent departure that came across as a cultural perhaps geographic pattern that some how put the trotters beyond the pale. Her opening paean to mixed parts including the feet made clear that all parts of the ‘whole hog’ were legitimate and desirable. As i had a nice package of fresh pig’s cheeks,after searing them along with one trotter, the results were five star
In Polish neighborhoods this is known as bigos.
This can be adapted easily for a pressure cooker. I also served it with potato dumplings.
Any thoughts on converting this to a slow cooker recipe? I would like put this in a slow cooker while we are out and about on New Year's Eve.
It worked out well. No pigs’ feet or smoked pork chop in the store so i used a smoked hock. Reduced the quantities and skipped the water. It came out well with much praise from a picky family.
Yummy New Years Day dinner. Left out the pigs' feet and smoked pork chop. Coriander seeds add a great depth of flavor. Served over mashed potatoes.
I made a version of this today, for New Year’s Day, incorporating some of the suggestions in other comments. I made mine entirely in a Dutch oven and used 1 lb bratwurst, 2 lb pork shoulder (boneless, cut into 2” strips) in lieu of pigs feet, and about 1 lb smoked ham in lieu of smoked pork chop / ham hock. After cooking largely as directed, I put the sausage and pork (but not ham) on a lined baking sheet and broiled for a few minutes. Served with roasted potatoes. We really enjoyed it!
Used a bottle of Sauternes and largely followed the recipe sans pigs’ feet. Outstanding!!! Made it another time with hard cider as we are in lockdown and that’s what I had on hand, and it wasn’t as good. Go with Sauternes.
I think the cooking times are way off for the pork products. Pigs feet simmered three hours in plain water with herbs/spice. Pork chop: brown and then one hour in the braise. Two hours for pork chops seems a bit long.
why does it say "add the wine and pigs' feet" in step 4, and "add the pigs' feet, wine and bay leaf "in step 1? Presumably this should be in Step 1 only.
Smoked ham hock, instead of pigs feet & smoked pork chop.
My wife's grandmother endeared herself to me many years ago while I was in college when she insisted I would get very sick if I did not have a beer or two while eating her fabulous sauerkraut with pork chops, very similar to this recipe. I have followed that advice religiously ever since. I make this several times a year but without the pigs' feet. Every now and then I throw in some kielbasa.
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