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thanksgiving 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


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


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


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


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


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


Recipe : Honey-Brined & Smoked Turkey

Place 1 quart of water, the honey and salt in a medium sauce pan over medium heat. Stir until salt is completely dissolved and immediately remove from heat. Pour mixture into your brining container and add 6 quarts of cold water, vegetable stock, thyme, and peppercorns and stir to combine. Place the turkey in the brine, adding a weight to keep it completely submerged if necessary, place in the refrigerator and brine for 12 to 18 hours.

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

Remove the turkey from the refrigerator, fold the wings under the body and tie the legs together. Brush turkey lightly with with vegetable oil and allow to come to room temperature while you prepare the smoker.

Fire up your smoker between 350 to 400°F. Add 2 to 3 small chunks of light smoke wood, like apple or cherry. When the wood is burning and producing smoke, place the turkey in the smoker. Smoke until an instant read thermometer reads 165°F in the thickest part of the breast, about 2 to 3 hours.

Remove the turkey from the smoker and allow to cool, uncovered, for 20 to 30 minutes. Carve and serve.

Recipe courtesy of Simple Eats


Recipe : Turkey With Stuffing

Heat the oven to 400°F.

Put the turkey in a deep bowl with the stuffing end up. Set aside.

Heat the chicken broth in an electric kettle (or in the microwave in a microwave-safe vessel). Put the mushrooms in a heatproof bowl and pour the broth over them. Cover and set aside for 35 minutes.

Toss the onion, celery, and bell pepper with the oil and salt in a large mixing bowl. Spread the vegetables on a half sheet pan and roast for 35 minutes. During the last 10 minutes of cooking, spread the bread cubes over the vegetables, return to the oven, and continue cooking.

Drain the mushrooms in a colander or sieve, reserving 1 cup of liquid. Chop the mushrooms and put them in a large microwave-safe bowl with the vegetables and bread, reserved soaking liquid, cherries, pecans, eggs, sage, parsley, and black pepper. Stir well to break up the pieces of bread. Use your hands to combine, if necessary. Fill the produce bag, if using, with the stuffing (a flexible cutting board folded into a funnel shape is best for this). Heat the stuffing in the microwave on high for 6 minutes.

While the stuffing is heating, rub the bird with oil and season with salt and pepper. Working quickly, place the stuffing in the cavity of the turkey to avoid losing heat (again, a flexible cutting board is best for this). Place the turkey on a rack in a roasting pan and season with salt and pepper. Roast on the middle rack of the oven for 45 minutes. Reduce the oven temperature to 350°F and cook for another 60 to 75 minutes, until the bird and the stuffing both reach an internal temperature of 170°F. Remove the stuffing if using the bag. Let the bird rest for 15 to 20 minutes before carving. Serve immediately.

Recipe courtesy of Simple Eats


Recipe : Classic Pecan Pie

Preheat the oven to 375°F (or 400° if you are planning to blind bake the pie crust). If blind baking, line the chilled, shaped crust with parchment or foil, fill with weights, and bake for 15 minutes, rotating halfway through. Then remove the weights and the lining and turn the oven down to 375°F.

In a large bowl, whisk together the eggs, honey, corn syrup, brown sugar, melted butter, salt, and vanilla. Whisk for approximately 30 seconds, until the mixture is homogenous and slightly frothy.

When the oven has come to temperature, remove the chilled, shaped bottom crust from the fridge and line the bottom with the chopped pecans, reserving the whole ones. Pour the filling mixture over the pecans, then gently place the whole pecans in concentric circles on the top, taking care not to press to hard, which will cause the nuts to sink into the filling.

Place the pie on the lower rack in the center of the oven for 40 minutes, rotating halfway through. Make a circle of tin foil that fits over the filling and place it gently over the top of the filling, to protect the nuts from burning but leaving the outer crust exposed. After 40 minutes, check the pie by gently shaking the pie plate. The filling should by slightly jiggly, but mostly set and puffed slightly. If it still looks loose, allow it more time to bake. Once baked, allow the pie to cool completely for at least 2 hours before serving.

Recipe courtesy of Simple Eats


Recipe : Sweet Potato Shepherd’s Pie

Preheat the oven to 350°F and grease a glass baking dish.

Use a pat of the butter in the bottom of a skillet to brown the chopped onion, garlic, and mushrooms. Add the ground meat and cook until lightly browned, then add the stock, thyme, and chopped tomatoes and cook until the tomatoes are soft. Remove any fat. Season to taste with salt, pepper, and a little Worcestershire sauce. Remove the meat mixture to the glass baking dish. Mix the flour with a little water to make a paste to add to the cooked meat liquid to thicken. Whisk well and add to casserole dish, blending well.

Mix salt, egg yolk, and remaining butter into the mashed sweet potatoes. Spoon into a pastry bag with a star point. Pipe the sweet potato mixture over the casserole.

Bake for 25 to 30 minutes until lightly browned.

Recipe courtesy of Simple Eats