A Bountiful Thanksgiving Begin building your family holiday menu
around these traditional dishes, and complete your feast with a cranberry dish, dressing, and pies form our features in this issue.
It’s Time to Give Thanks Can you believe it’s already time for Thanksgiving? Well, I have all the recipes, tips, and ideas you need right here in this issue dedicated to the special holiday. O have had so many things to be thankful for this year, and I am excited the holiday season is here so I can gather my loved ones for some quality time at home. It’s wonderful having a family that likes to cook with me. We have a blast exchanging tips and working together to create new recipes each year.
For many people, Thanksgiving is the perfect holiday. It’s a time of fellowship with family and friends and celebrating our country’s history through time-honored foods. We’ve put together a menu that includes the classic bird and musthave potatoes plus roasted vegetables, salads and homemade bread. Round out the meal with our classic cornbread dressing and finish your turkey-day feast with a decadent pumpkin pie.
Picking out the menu for Thanksgiving is always fun because I like to switch it up a bit. What matters most, though, is the time shared, where memories are made and traditions built. Happy cooking, and have a great and delicious Thanksgiving!
Even though the purpose of Thanksgiving is to celebrate dining together, that doesn’t mean you have to spend all day in the kitchen. Follow our planning and cooking timeline to get you organized and on schedule for a stress-free holiday.
Menu
Easy Roasted Turkey with Pan Gravy Hasselback Potatoes Balsamic-Glazed Candy Cane Beets Autumn Pear Salad with Warm Bacon Vinaigrette Buttermilk Poppy Seed Rolls Classic Cornbread Dressing Maple-Buttermilk Pumpkin Pie
EASY ROASTED TURKEY WITH PAN GRAVY
EASY ROASTED TURKEY WITH PAN GRAVY Level EASY Prep + Cook 4 hours approximately Servings 6-8
Ingredients
1 (8- to 10-pound) fresh or thawed frozen turkey 1 1/4 cups unsalted butter, softened and divided 2 tablespoons chopped fresh sage, divided 2 tablespoons chopped fresh rosemary, divided 2 teaspoons kosher salt 1 teaspoon ground black pepper 6 cups turkey stock or chicken stock 1/4 cup all-purpose flour
Preparation
1. Preheat oven to 325°. Line a large roasting pan with aluminum foil, and place roasting rack in pan. 2. Remove neck and giblets from turkey, and tie legs together using butcher’s twine. Place turkey on roasting rack, and pat dry with paper towels. 3. In a medium bowl, stir together 1 cup butter, 1 tablespoon each sage and rosemary, salt, and pepper; rub butter mixture all over turkey. 4. Bake for 2 1/2 to 3 hours, basting with 1 cup stock every 30 minutes, or until a meat thermometer inserted into breast registers 165°. Remove from oven, and let stand for 15 minutes. Transfer turkey to a serving platter, and keep warm. Strain pan juices through a fine mesh sieve into a medium bowl. 5. In a medium saucepan, melt remaining 1/4 cup butter over medium heat. Whisk in flour, and cook, whisking constantly, for 3 minutes. Whisk in pan juices and remaining stock. Cook, whisking
frequently, for 10 minutes or until thickened. Whisk in remaining 1 tablespoon each sage and rosemary. Serve gravy warm with turkey.
HASSELBACK POTATOES Level EASY Prep + Cook 90 MIN Servings 8
Ingredients
8 large Yukon gold potatoes 1/2 cup unsalted butter, softened 1 teaspoon chopped fresh thyme 1 teaspoon chopped fresh rosemary 1 teaspoon kosher salt Garnish: thyme springs
Preparation
1. Preheat oven to 400ยบ. Line a large rimmed baking sheet with aluminum foil. 2. Place potatoes in a large serving spoon, and cut 1/8 - to -1/4 inch-thick slits into potatoes, being careful not to cut all theway through (potatoes should remain intact at least 1/4 inch from bottom). Gently fan out potato slices. 3. In a small bowl, stir together butter and next 3 ingredientes. Rub butter mixture on potatoes, and place on prepared pan. 4. Bake for 50-60 minutes or until golden brown. Garnish with thyme, if desired.
BALSAMIC-GLAZED CANDY CANE BEETS Level EASY Prep + Cook 60 MIN Servings 6-8
Ingredients
4 pounds candy cane beets, stemmed, peeled and quartered 1/4 cup extra-virgin olive oil 2 teaspoons kosher salt 1 teaspoon ground black pepper 1/4 cup balsamic vinegar 1 tablespoon orange zest 1 tablespoon fresh orange juice Garnish: chopped fresh parsley
Preparation
1. Preheat oven to 400ยบ. Line a large rimmed baking sheets with aluminum foil. 2.On prepared pan, toss together beets and next 3 ingredients. Arange in a single layer on pan. 3.Bake for 30 minutes. In a small bowl, whisk together vinegar, zest and juice. Pour overbeets, and bake 10 minutes more. Garnish with parsley if desired. Serve immediately.
SAUTÉED BRUSSELS SPROUTS Level EASY Prep + Cook 15 MIN Servings 6-8
Ingredients
1/4 cup unsalted butter 2 pounds Brussels sprouts, quartered 2 teaspoons kosher salt 1 teaspoon ground black pepper 1 cup pomegranate seeds 1/4 cup minced shallots 1/4 cup red wine vinegar 2 tablespoons extra-virgin olive oil 1 tablespoon chopped fresh parsley
Preparation
1. In a large skillet, melt butter over medium- high heat. Add Brussels sprouts, salt, and pepper, and cook, string zoccasionally, for 6 minutes or until edges begin to brown and sprouts are tender. 2. Stir in pomegranate seeds and all remaining ingredients, and cook until heated through. Serve immediately.
AUTUMN PEAR SALAD WITH WARM BACON VINAIGRETTE Level EASY Prep + Cook 20 MIN Servings 6-8
Ingredients
1/2 pound thick-cut bacon, chopped 2 tablespoons extra-virgin olive oil 3 tablespoons red wine vinegar 2 teaspoons maple syrup 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 3 Barlett pears, halved, cored, and thinly sliced 4 heads endive, leaves separated 3 cups fresh baby spinach 1 cup toasted walnuts 1 cup dried cranberries 4 ounces Gorgonzola cheese, crumbled
Preparation
1. In a large skillet, cook bacon over medium heat until crisp. Let bacon drain on paper towels, reserving 2 tablespoons drippings in skillet. To drippings, whisk in olive oil and next 4 ingredients until well combined; keep warm. 2. In a large bowl, toss together pears and remaining 5 ingredients. Add drippings mixture, tossing gently to coat. Top with cooked bacon. Serve immediately.
BUTTERMILK POPPY SEED ROLLS
BUTTERMILK POPPY SEED ROLLS Level INTERMEDIATE Prep + Cook 2 HOURS Servings 2 dozen
Ingredients
1 cup warm buttermilk (105ยบ to 110ยบ) 2 (1/4 ounce) packages active dry yeast 1 tablespoon sugar 1/3 cup plus 1/4 cup butter, melted and divided 2 large eggs 2 teaspoons kosher salt 5 1/2 cups bread flour, divided 2 teaspoons poppy seeds
Preparation
1. In the work bowl of a stand mixer fitted with the paddle attachment, combine buttermilk, yeast, and sugar. Let stand for 5 minutes or until mixture is foamy. 2. To yeast mixture, add 1/3 cup melted butter, eggs, and salt, and beat at medium-low speed until combined. Gradually add 4 cups flour, beating until combined. Turn out dough onto a floured work surface, and knead in enough remaining flour until a smooth and elastic dough forms. Shape dough into a ball. 3. Spray a large bowl with nonstick cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm draft-free place (85ยบ) for 1 hour or until doubled in size. 4. Spray a 13x9-inch baking pan with nonstick cooking spray. 5. Turn out dough onto a lightly floured surface. Divided dough into 24 pieces, and shape each piece into a ball. Place dough balls in prepared pan, cover, and let rise for 30 mins. 6. Preheat oven to 400ยบ. 7. Brushed dough with remaining 1/4 cup melted butter, and sprinkle with poppy seeds. Bake for 15 minutes or until golden brown. Serve warm, or let cool completely and freeze in heavy-duty reseal able plastic bags for up to 2 weeks.
CLASSIC CORNBREAD DRESSING Level EASY Prep + Cook 60 MIN Servings 10-12
Ingredients
1/2 cup bacon drippings or unsalted butter 2 cups diced onion 2 cups diced celery 1/2 cup chopped fresh sage’20 cups cubed day-old cornbread 6 cups low-sodium chicken broth 4 large eggs, beaten 1 tablespoon kosher salt 1/2 teaspoon ground black pepper
Preparation
1.Preheat oven to 350Âş. Spray a 13x9-inch baking dish with nonstick cooking spray. 2. In a large skillet, melt bacon drippings or butter over medium heat. Add onion and celery; cook, string occasionally, for 15 minutes or until tender. Stir in sage, and cook for 3 minutes. 3. In a large bowl, stir together vegetable mixture, cornbread, and all remaining ingredients. Spoon into prepared pan. 4. bake for 40 to 45 minutes or until golden brown.
MAPLE-BUTTERMILK PUMPKIN PIE Level EASY Prep + Cook 60 MIN Servings8
Ingredients
1 (15-ounce) can pumpkin 1 cup buttermilk 1/2 cup maple syrup 1/3 cup heavy whipping cream 1/4 cup sugar 2 large eggs 2 egg yolks 2 tablespoons butter, melted 1 teaspoon pumpkin pie spice Buttery Pie Crust (recipe follows) Whipped Cream
Preparation
1. Preheat oven to 320ยบ. 2. In a large bowl, whisk together pumpkin and next 8 ingredients. Pour into prepared regular ButteryPie Crust. 3. Bake for 85 to 90 minutes or until center is set and a wooden pick inserted in center comes out clean, covering with aluminum foil halfway through baking to prevent excess browning, if necessary. Let cool for at least 1 our before serving, or cover and refrigerate for up to 3 days. Serve with Whipped Cream.
BUTTERY PIE CRUST Level EASY Prep + Cook 60 MIN Servings 1 (9 inch) regular pie
Ingredients
2 cups all-purpose flour 1/4 cup sugar 1/4 teaspoon salt 1/2 cup cold butter, cut into 1/2 inch pieces 1/3 to 1/2 cups cold heavy whipping cream
Preparation
1. In the work bowl of a food processor, pulse together flour, sugar, and salt. Add butter; pulse until mixture resembles coarse crumbs. With processor running, gradually add cream just until mixture forms a ball. 2. Turn out dough onto a lightly floured surface, and knead for 15 seconds. Shape dough into a disk, wrap in plastic wrap, and refrigerate for 1 hour. 3. Preheat oven to 350º. 4. On a lightly floured surface, roll dough to a 12-inch circle, and fit into a 9-inch regular or deep-dish pie plate. Trim excess dough, fold edges under, and crimp as desired. Line dough with parchment paper, and fill with pie weights. 5. Bake for 15 minutes. Remove parchment and weights, and let cool completely.
Easy as pie “The mark of a true southern pie baker is if she rolls out her dough on a cloth.” According to Paula, no matter how hot or humid it gets in a kitchen, pie dough will never stick to the counter (or the cloth) if it’s on a floured cloth. The best ones are soft lined or flour-sack tablecloths, and if the dough gets too warm or soft as you’re working with it, just drape the edges of the cloth over it and pop the whole thing in the fridge. When you’re done, just take the cloth outside and shake it out!
TURKEY DAY COUNTDOWN This handy checklist will help keep you on track and stress free for your Thanksgiving celebration.
TWO WEEKS AHEAD • •
• •
Finalize your menu, and gather all recipes. Make a detailed grocery list of everything you’ll need, including often-overlooked items such as ice for drinks, salt and pepper for the table, and butter for serving with bread. Go through your pantry and cabinets to see what you already have on hand, and then shop for nonperishables. Don’s forget storage containers for leftovers. Confirm the head count of your guests, and let them handle some of the work load. Ask them to bring drinks, a side dish, or dessert. Buy your frozen turkey, or order your fresh turkey.
WEEKEND BEFORE • • • •
Gather serving pieces, beverage pitchers, napkins, dish ware, utensils, and any other items you’ll need for your Thanksgiving meal. Clean out your refrigerator to make room for groceries and anything that can be prepped in advanced. Shop for fresh produce and other perishables, and make sure they’re stored prop erly. Make buttermilk Poppy Seed Rolls. Let cool completely, then freeze in heavy-duty resealable plastic bags.
MONDAY •
If you purchased a frozen turkey, put it in the refrigerator to thaw. The 8-10 pound turkey for our Easy Roast Turkey will take 2 to 3 days to fully thaw in the refrigera tor. Allow 6 hours of thawing for every pound of turkey.
TUESDAY • • •
Cook bacon and reserve drippings for Autumn Pear salad with warm Bacon Vinai grette . Refrigerate them in separate airtight containers. Was salad greens and other produce, and dry throughly. Wrap greens loosely in paper towels, and refrigerate in resealable plastic bags. Make Maple-Buttermilk Pumpkin Pie.
WEDNESDAY • • • • • •
Prepare your buffet table, and set your dining table. Make tea, punch or any other beverage that will be served cold, and refrigerate it (you’ll need less ice for glasses). Refrigerate wine if you’ll be serving it, too. Stir together butter and herbs in step 3 of Easy Roast Turkey and step 3 of Has selback Potatoes; cover and refrigerate separately. Quarter Brussels sprouts for Sautéed Brussels Sprouts, and refrigerate in an air tight container. Stem, peel, and quarter beets for Balsamic-Glazed Roasted Candy Cane Beets, and refrigerate in a paper towel-lined airtight container. Prepare Classic Cornbread Dressing, cover and refrigerate.
THANKSGIVING DAY • • • • • • •
In the morning, put frozen Buttermilk Poppy Seed Rolls in refrigerator to defrost. Take butter mixture for Easy Roast Turkey and Hasselback Potatoes out of refrig erator to soften. Bake Easy Roast Turkey, Hasselback Potatoes, Balsamic-Glazed Roasted Candy Cane beets, and dressing. Don’t forget to keep track of cooking times for each dish if you’re baking more than one in the same oven. While turkey is resting after roasting: Heat Buttermilk Poppy Seed Rolls. make gravy, and keep warm. Sauté Brussels sprouts, and keep warm. Heat bacon drippings for Autumn Pear Salad in a skillets, and let cooked bacon stand at room temperature while proceeding with recipe. Toss together salad and dressing just before serving.
After dinner: • •
Brew coffee to serve with dessert. Warm pie if desired. Place in oven (turned off) if it’s still hot from baking the turkey and sides, or heat oven to a low temperature (180º to 200º).
Have a Delicious Thanksgiving