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thanksgiving recipes

Recipes

Recipe : Brussels Sprouts, Potatoes, & Turkey Hash

Heat oil in 12-inch non-stick skillet over high heat until smoking. Add brussels sprouts, onions, and potatoes. Stir once then cook without moving until charred, about 2 minutes. Flip, stir, and repeat until well charred all over, about 10 minutes total, adding turkey half way through cooking. Add chili sauce and hot sauce and season to taste with salt and pepper.

Transfer mixture to 10-inch cast iron skillet. Make 2 to 4 wells on surface and add an egg to each. Cover and cook over medium-high heat until bottom is charred and eggs are cooked to desired level of doneness, about 5 to 8 minutes. Serve with turkey gravy.

Recipe courtesy of Simple Eats

Recipes

Recipe : Leftover Mashed Potato Biscuits

Pre-heat oven to 450°F. Combine all-purpose flour, baking powder, salt and sugar in a large bowl and mix with a fork to combine.

Cut the chilled butter into the dry ingredients using a pastry blender or two butter knives until the butter is pea-sized. Add the mashed potatoes to the mixture and mix with a fork until the potatoes are evenly distributed throughout.

Make a well in the center of the mixture and add beaten egg and buttermilk. Using a wooden spoon or fork, mix until a loose dough forms. Turn out onto floured work surface and knead until the dough comes together.

Pat dough into a square 3/4 of an inch thick and cut into 16 evenly sized portions. Place on lined or greased baking sheet and bake 15-20 minutes until golden brown.

Recipe courtesy of Simple Eats

Recipes

Recipe : Pecan Pie Bars

Preheat oven to 375 °F. Line a 13 by 9 inch baking pan with foil. Grease foil with butter.

In a medium bowl, whisk together flour, baking powder, and salt.

In a large bowl, beat together butter and sugar until fluffy and light in color, about 4-5 minutes. Beat in egg, then vanilla. Beat in the flour mixture in two additions, scraping down the sides of the bowl each time.

Lightly flour your hands, then press dough evenly into the bottom of the greased baking pan. Let chill in refrigerator for 20 minutes.

Bake crust for until golden brown, 30 minutes. Take out crust, but keep oven on. Let crust cool completely. While crust is cooling, make filling.

Place sugar in a large heavy sauce pan over medium high heat. Let the sugar begin to melt. When you see that the bottom layer has turned brown and is caramelizing, start to mix with a spoon. Mix occasionally until sugar has completely melted into a golden caramel. Pour in heavy cream. The sugar is going to immediately steam and harden into a lump. Do not panic. Turn the heat down to medium and continuously stir caramel until it is completely melted again, about 5 minutes. Stir in butter, vanilla, and salt, and mix until butter has melted completely. Take caramel off the heat and stir in pecans.

Pour filling onto crust and bake for 15 minutes. Let bars rest so that the filling can continue to set, at least 2 hours. Use a sharp knife to cut into squares.

Recipe courtesy of Simple Eats

Recipes

Recipe : Rotisserie Turkey

Bring vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger to a boil in large stockpot over medium-high heat, stirring occasionally to dissolve solids. Remove from heat, cool to room temperature, and refrigerate to 40°F.

In large non-reactive container, combine brine with cold water. Set turkey in brine, breast side down, placinga weight on top to keep turkey submerged if necessary. Place in refrigerator and let brine for 8 to 16 hours.

Remove turkey from brine and pat dry with paper towels. Place turkey on rack over rimmed baking sheet and allow to air-dry overnight in refrigerator. (This step is optional, but will result in a crisper skin.)

Combine apple, onion, cinnamon, and water in microwave-safe bowl. Microwave on high for 5 minutes. Add to turkey’s cavity, along with rosemary and sage. Close turkey cavity by threading wooden skewer through flaps of skin. Fold wings under body and tie legs together. Allow turkey to come to room temperature while you prepare grill.

Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on either side of charcoal grate. Place foil pan between two piles of coals to capture drippings to serve with turkey or to make gravy. Place turkey on rotisserie and cook over medium heat until instant read thermometer registers 155°F in thickest part of the breast, 2 to 3 hours. Remove turkey from rotisserie and let rest for 20 minutes, carve and serve.

Recipe courtesy of Simple Eats

Recipes

Recipe : Alton Brown’s Roast Turkey

Two to three days before roasting, thaw the turkey in the refrigerator or in a cooler kept at 38°F tops.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir until the salt and sugar dissolve. Remove from the heat. Cool to room temperature, then refrigerate the brine.

The eve before roasting, combine the brine and iced water in a cooler. Place the thawed turkey (guts, neck, and whatnot removed) breast side down in the brine. Seal up the cooler and use is as an ottoman.

Target brine time: 12 hours; flip the bird once about halfway through.

Roasting day: Heat the oven to 500°F.

Remove the bird from the brine and rinse inside and out. Discard brine.

Place the bird on a roasting rack and place inside a roasting pan. Pat the bird dry (inside and out) with paper towels.

Combine the apple, onion, cinnamon, and water in a microwave-safe bowl. Microwave on high for 5 minutes. Add to the turkey’s cavity, along with the rosemary and sage. Truss, if you like.

Lightly coat the bird with canola oil. Roast the bird on the lowest rack of the oven for 30 minutes.

Insert a probe thermometer into the thickest part of the breast and reduce the oven temperature to 350°F.

Roast until the thermometer registers 155°F, about 2 1/2 hours.

Remove from the oven, cover loosely with aluminum foil, and let rest for at least 15 minutes before carving.

Recipe courtesy of Simple Eats

Recipes

Recipe : Deep Fried Whole Buffalo Turkey

Place turkey on frying rig according to manufacturer’s instructions with legs pointing down. Add to empty frying vessel. Add oil until turkey is barely submerged. Remove turkey, allow excess oil to drip back into pot, and transfer to rimmed baking sheet.

Ignite turkey fryer and heat oil to 350°F. Turn off gas completely and slowly lower turkey into hot oil (process should take at least 1 1/2 minutes). When turkey is fully submerged, reignite turkey fryer and adjust flame to maintain steady 325 to 350°F. Fry until instant read thermometer inserted into coolest part of breast registers 145°F, 27 to 25 minutes. Allow excess oil to drip back into pot, transfer turkey to clean disposable aluminum tray or rimmed baking sheet, season with salt and pepper, and allow to rest at least 10 minutes.

Meanwhile, make hot sauce. Heat Frank’s and butter in medium saucepan over medium-high heat, whisking occasionally until butter is fully melted and sauce is hot.

After turkey has rested, ladle half of hot sauce evenly over every surface. Transfer to serving platter. Pour excess sauce from baking sheet back over turkey. Carve turkey and serve immediately with celery, passing extra hot sauce and blue cheese dressing at the table.

Recipe courtesy of Simple Eats