Happy Turkey Day!!

Well, here we are again despite all that 2020 has thrown at us this year we still have the Holiday Season.  Whether you are meeting family in person or virtually I hope you have a great time.  

I got a Turkey from Butcher Box a couple weeks ago as part of a promotion so I made a practice Turkey Dinner with all the trimmings and thought I would share the recipes with you all!

Thanksgiving 2020

Sides

Fresh Bread with Butter

Crispy Brussel Sprouts and Bacon and

Roasted Carrots

Winter Squash with Honey Poached Cranberries and Goat Cheese

Mashed Potatoes

Classic Stuffing

Roasted Grape and Cranberry Sauce

Entrée

Sage Roasted Turkey

Dessert

Assorted Pies with Whipped Cream

Whole Wheat Bread

3 c Bread Flour

1 c Whole Wheat Flour

2 c Water

1 T Yeast

1 T Brown Sugar

1 T Diastatic Malt Powder

2 T Olive Oil

1. Combine all ingredients in the bowl of a mixer and mix 5 minutes’

2. Turn onto counter and form into a ball

3. Let rest 1 hour

4. Form into 2 loaves and let raise

5. Bake at 375 for 40 minutes

Crispy Brussel Sprouts and Bacon and Carrots

1 lb. Brussel Sprouts, halved, outer leaves removed and kept separate

        8 Carrots, peeld

2 T Olive Oil

Salt and Pepper TT

6 oz Bacon, diced

1. Preheat oven to 425º

2. Toss brussels sprouts halves, carrots and two tablespoons olive oil and spread on a baking sheet

3. Season with salt and pepper and roast 30 minutes

4. Stir, then add bacon and roast another 15 minutes

5. Add the brussels sprouts leaves and roast another 15 minutes until crispy

Roasted Squash and Goat Cheese and Honey Poached Cranberries

1 Winter Squash 

8 oz. Goat Cheese, crumbled

½ c Pecans, toasted

    Honey Poached cranberries – recipe below

1. Preheat oven to 450°

2. Roast Squash until tender, about 40 minutes

3. Break open the squash and remove seed

4. Place arugula in the squash with goat cheese, pecans and poached cranberries

5. Drizzle with Balsamic glaze

Honey Poached Cranberries

¾ c Honey, divided

6 T White Wine Vinegar, divided

16oz. Cranberries

1. Working in batches, into a medium pan, add 1/4 cup honey and 2 tablespoons white wine vinegar.  Bring to a simmer over medium heat.  

2. Simmer for 2 minutes.  Remove pan from heat.  Add just enough cranberries to cover the bottom of the pan in one layer only.  

3. Return pan to stove and heat over medium low flame, stirring carefully from time to time.  The cranberries should be plumped, but not burst.  

4. With a spoon, remove any burst berries from pan.  After about 8 minutes, the cranberries should be soft and plump.  Test the largest berry in the pan to make sure it is tender.

5. Transfer soft cranberries to a container.  Repeat process until all ingredients are used, cleaning pan between batches.

Classic Stuffing

16 c Stale Bread Diced

½ c Butter

2 c Onions, diced

2 c Celery, diced

2 t Sage

1 t Thyme

1 t Rosemary

¼ c Parsley

6 c Turkey Broth

Salt and Pepper TT

1. Combine breads in a large bow

2. Melt butter in a large skillet

3. Add onions and celery and sauté until celery is soft

4. Stir in seasonings and mix into bread

5. Add broth to bread mixture

6. Season to taste with salt and pepper

7. Stuff turkey or bake at 350º for 30 minutes in an oven safe pan

Mashed Potatoes 

4 lb. Potatoes, scrubbed and peeled

1 t Salt

2 t White Pepper

½ c Butter

2 c ½ and 1/2

` 1 T Salt

1. Place potatoes in a large pot and cover with water and 1 t salt

2. Bring to a boil then reduce heat to a simmer for 15 minutes

3. Drain potatoes and put in the bowl of a mixer with a whip attachment

4. Add remaining ingredients and whip until fluffy

5. Season to taste

Quick Gravy Prep

¼ c Butter

1 c Onion, chopped

4 Cloves Garlic

6 T Flour

4 c Chicken Broth

1 c White Wine

10 Sage Leaves

2 Bay Leaves

2 t Salt

1 t Pepper

Pan Drippings to finish

1. Melt butter in skillet and sauté onions five minutes

2. Add garlic and sauté 2 minutes

3. Add flour and mix well

4. Stir in broth, sage, bay leaves, salt and pepper and bring to a boil

5. Reduce to a simmer for 10 minutes

6. Cool slightly and strain

7. Store in refrigerator for up to a week or freeze

8. To server strain fat from pan drippings and stir into gravy base

9. Season to taste with salt and pepper

Sage Roasted Turkey (Cook approximately 15 minutes per pound)

Stuff Turkey, rubbing butter and sage leaves under the skin.

Preheat oven to 450º

11:00 – Turkey in Oven turn temp down to 350

11:30 – Baste Turkey

12:00 – Baste Turkey

12:30 – Baste Turkey

1:00 – Baste Turkey

1:30 – Baste Turkey

2:00 – Baste Turkey Check Temp

2:30 – Baste Turkey Check Temp

3:00 – Baste Turkey Check Temp

Cook Turkey to 150º White Meat, 170º Legs and Thighs

Remove from oven

Cover with Foil and let rest 30 minutes

Get in the Kitchen and Cook Something!