Thanksgiving

Array

Sweet Potato Pecan Casserole

Courtesy of the internet and tweaked to address some errant sweet potato purchases. The tweaked version was a big hit!

Fills a ~9x13 oval dish.

Base
1 pound purple or white sweet potatoes (about 2 medium)

Filling
2.5 pounds orange sweet potatoes (about 4-5 medium)
1 egg
1/4 cup butter, melted
1/3 cup brown sugar
1 tsp salt
1/4 cup milk or heavy cream

Topping
1/8 cup brown sugar
2 Tbsp flour
1/4 cup melted butter

Sweet Potato Pecan Casserole
4
Your rating: None Average: 4 (1 vote)

Sweet Potato Casserole with Marshmallows

  • 6 medium sweet potatoes (more or less, depending on size) Skin-off or on per choice
  • 1 cup light brown sugar
  • 1/2 cup water
  • 1 teaspoon cinnamon
  • 1/2 lemon, juiced
  • 1 tablespoon unsalted butter
  • 1 teaspoon salt
  • Marshmallows

Do-ahead option: pre-roast the sweet potatoes: Wrap them in foil and bake them whole for 1 hour at 400 degrees before slicing them - this provides a softer texture.

Alternatively, slice the raw potatoes thin and add them directly to the casserole; this method results in a firmer texture.

4
Your rating: None Average: 4 (2 votes)

Grilled Turkey

Dry brine turkey for at least one day, uncovered, in the fridge. See http://www.thekitchn.com/how-to-dry-brine-a-turkey-cooking-lesso... for guidance, we used:

  • Salt (1/4 cup)
  • sugar (1.5 Tbsp)
  • sage
  • ground rosemary
  • thyme
  • black pepper
  • garlic powder
  • Smoked paprika
  • smoked salt

Rub all over and under breast skin.

Prepare bird:

1-2 hours before grilling, remove turkey from fridge to bring up towards room temperature
Place pats of butter under skin

Prepare grill:

Smoked Turkey
5
Your rating: None Average: 5 (2 votes)

Basmati and Wild Rice with Chickpeas, Currants and Herbs

This Yotam Ottolenghi recipe was amazing. The balance of the sweet currants with the curry-spiced chickpeas was surprising and delightful and the fried onions sealed the deal. Yes, it's got a lot of components, but it is totally worth it. I have halved the proportions to serve 8 as a side or 4 as a main.

Basmati with Wild Rice
5
Your rating: None Average: 5 (2 votes)

Apple Cake

1 1/2 pounds Granny Smith or Gold Rush apples, peeled and cored
1 cup + 3 tbsp all purpose flour
1 cup sugar
1 T Calvados or brandy
1 t lemon juice
2 tsp baking powder
1/2 tsp salt
1 large egg + 2 large egg yolks
3/4 cup vegetable oil
1/4 cup butter, melted
1 cup whole milk
1 tsp vanilla extract
2 tbsp confectioner's sugar + 1/2 tsp ground cinnamon, for topping

Preheat oven to 325F. You will be placing the cake on the bottom rack, so make sure the oven is set up for this.

Lightly grease a 9-inch springform pan (NOTE: a 10" pan is too wide, and the layers will be too thin)

French Apple Cake Slice
4
Your rating: None Average: 4 (2 votes)

Dinner Rolls

These rolls from the The Bread Lover's Bread Machine Cookbook are deceptively easy to make and great par-baked and frozen. We make these for Thanksgiving - they're one thing we can check off our list a few weeks in advance.

Dough Recipe

<

ul>

  • 1 cup plus 1 Tbsp milk
  • 3 Tbsp honey
  • 2 large eggs
  • 6 Tbsp unsalted butter, cut into pieces
  • 4 1/4 cups all purpose flour
  • Dinner Rolls
    4.5
    Your rating: None Average: 4.5 (2 votes)

    Cranberry Sauces

    Each recipe makes 2-3 half-pints, depending on how long you let the cranberries break down for. If you want to preserve these, process for 15 minutes in a boiling-water canner.

    Basic Cranberry Sauce

    1 (12-oz) bag fresh cranberries
    1/2 cup sugar
    3/4 cup water

    Bring water and sugar to boil. Add cranberries and cook over medium heat until berries have broken down to your desired level (15-20 mins). Stir occasionally and, if desired, mash with a potato masher to break berries down further.

    Horseradish Cranberry Sauce

    Cranberry Sauce
    3.5
    Your rating: None Average: 3.5 (2 votes)

    Raw Kale and Brussels Sprouts Salad

    This recipe from Bon Appetit uses raw kale and brussels sprout to make a delicious, nutty salad.

    Serves 2 as a main, 4 as a side.

    For the salad:

    1/2 bunch of Tuscan or lacinato kale (about 1/4 lb), center stem discarded, leaves thinly sliced or shredded in food processor
    1/2 pint of brussels sprouts, trimmed, finely sliced or shredded in food processor
    1/2 cup almonds with skins, coarsely chopped
    1/2 cup finely grated Pecorino

    For the dressing:

    1/4 cup fresh lemon juice
    1/2 cup olive oil
    2 tablespoons Dijon mustard
    1 tablespoon minced shallot
    1 small garlic clove, finely grated
    1/4 teaspoon kosher salt plus more for seasoning
    Freshly ground black pepper

    Kale and Brussels Sprouts Salad 2013
    4.5
    Your rating: None Average: 4.5 (2 votes)

    Quinoa with Butternut Squash and Preserved Lemons

    We hosted family for Thanksgiving this year and found ourselves innovating to accommodate a gluten-free family member. We very easily modified David Lebovitz's original recipe to create a delicious dish that everyone loved.

    ​1 1/2-pounds butternut squash, peeled and seeded
    1 large onion, peeled and minced
    1 cup quinoa (alternatively, for a gluten dish, use 1 3/4 cup Israeli couscous, or Italian pepe-style pasta)
    1 small cinnamon stick
    1 large or 2 small preserved lemons

    Quinoa and Butternut Squash
    3
    Your rating: None Average: 3 (2 votes)

    Pound Cake

    This is Jon's Mom's Sour Cream Cake recipe

    1 cup butter (softened)
    3 c. sugar
    Cream together until well blended.

    Sift together in a large bowl:
    3 c. flour
    ¼ t. baking soda
    ½ t. salt

    6 eggs (may be separated, beat egg whites until almost stiff and fold in last) Or just add one whole egg at a time (this is what I do)
    1 c. sour cream
    1 t. vanilla

    Add one egg at a time to butter/sugar and beat well after each.

    Pound Cake
    4
    Your rating: None Average: 4 (2 votes)

    Elaine's Lemon Meringue Pie

    My grandmother makes the best lemon meringue pie. She swears by the My-T-Fine brand of lemon pie filing mix, though I've decided that Jell-O brand is an acceptable substitute. Her secret is the lemon juice.

    To make this into a pie, we use a one of Jon's pie crusts, pre-baked. However, you could just as easily fill bowls, ramekins, etc. and have as a tasty pudding treat.

    Filling Ingredients
    1 box lemon pie filling
    1/4 cup sugar

    Lemon Meringue Pie
    4
    Your rating: None Average: 4 (1 vote)

    Pumpkin Pie

    We tried making pumpkin pies from scratch (like, starting with a pumpkin scratch), but we never quite got it to come out right. We've reverted to Jon's grandmother's closely-guarded recipe, which comes from the side of a Libby's can:

    1 can Libby's pure pumpkin
    1 can (12 oz) evaporated milk
    2 large eggs
    ¾ cup sugar
    ½ tsp salt
    1 tsp cinnamon
    ½ tsp ginger
    ¼ tsp cloves
    ¼ tsp allspice (optional)
    1 pie crust

    Mix together sugar and spices in a small bowl.

    Pumpkin Pie
    3
    Your rating: None Average: 3 (2 votes)

    Stuffed Mushrooms

    Audrey's family's stuffed mushrooms. A vegetarian (but not vegan) treat. Always a hit at parties and holiday meals.

    Stuffed Mushrooms
    3.5
    Your rating: None Average: 3.5 (2 votes)

    Potato Latkes

    Audrey's family's latke recipe with a few process tips taken from Cook's Illustrated and the Los Angeles Times.
    See also the kitchn for an actual recipe. Closer to hashbrowns than pancakes. Serve with applesauce and sour cream.

    Latkes
    4
    Your rating: None Average: 4 (2 votes)

    Pecan Pie

    Originally from Dear Abby / Houston Post, via Mom

    1c white Karo syrup
    1c dark brown sugar
    1/4t salt
    1/4c melted butter
    1t vanilla

    Mix above together. I found that using an immersion blender got the consistency to a pleasantly creamy texture, but I was also using block-style brown sugar, instead of granulated. Regardless, it should be well mixed together and not lumpy.

    Add:
    3 eggs (slightly beaten)
    1 heaping cup pecan halves
    squeeze of lemon juice

    Stir together.

    Pecan Pie
    5
    Your rating: None Average: 5 (1 vote)

    Turkey and Dressing

    This is a modified version of the turkey and dressing recipe that Jon got from his Mom, who learned from hers. We buy a fresh (non-frozen), free-range turkey and dry brine it. In years past, we have also wet-brined it for three days, but this is much messier (though it can save fridge space if you use a cooler). If frozen, it will need to thaw, in the refrigerator, for several days. Follow the directions that come with the turkey.

    Turkey and Dressing 2013
    4.5
    Your rating: None Average: 4.5 (2 votes)

    Cornbread

    Cornbread from scratch. The "one kit" recipe is for one normal-sized loaf. The "three kit" recipe is for Turkey and Dressing. When making cornbread for dressing, do not use stone ground cornmeal for the cornbread...although it makes great cornbread, it makes lousy dressing, it absorbs too much liquid.

    One Kit
    1 c. yellow cornmeal (Not stone ground)
    1 c. flour
    1 T sugar (optional if you are not feeding Yankees)
    4 t. baking powder
    1/2 t. salt
    1 c. milk
    1/4 c. shortening
    1 egg

    Three Kits
    3 c. yellow cornmeal (Not stone ground)

    Cornbread
    4
    Your rating: None Average: 4 (1 vote)

    Home >> Category >> Wikitags >> Thanksgiving

    Syndicate content