Tuesday, November 22, 2011

Thanksgiving Recipes


Turkey

Rub:
1/3 cup salt
1 tablespoon sugar
1 teaspoon pepper

Butter:
2 sticks butter
5 cloves garlic
1 tablespoon rosemary
2 teaspoons fennel seed
1 teaspoon lemon zest
1/2 teaspoon pepper

The day before, rub the defrosted turkey in and out with the rub.  Let sit for at least 8 hours in the refrigerator.
Mix together the ingredients for the butter, then spread all over the turkey inside and out.  Bake at 350 F for about 15 minutes per pound, or your thermometer reads 

Stuffing
16 cups bread (cubed)
1 stick butter
2 cups onions
2 cups celery
1 tablespoon thyme
3 cups chicken broth
Package of sausage
1 Sweet potato
2 eggs (beaten)
1/4 cup parsley (chopped)

Heat the butter in a large skillet.  Add the onions, celery and thyme and cook for about 5 minutes.  Add the chicken broth; simmer and remove from heat.
Meanwhile, cook the sausage and cube the sweet potato.  
Mix the chicken broth in with the cubed bread, add the beaten eggs and parsley.  Last, stir in the cooked sausage and the sweet potato.
Bake at 375 F for 30 minutes covered, and another 20 minutes uncovered.


Roasted Garlic Mashed Potatoes

3 heads garlic, split in 1/2
3 tablespoons olive oil
2 pounds potatoes, peeled and diced
1 stick butter, cubed
1/2 to 3/4 cup heavy cream
Salt and pepper

Preheat the oven to 450 degrees F.

Place the garlic on a pie pan and drizzle with olive oil. Season with salt and pepper. Place in the oven and roast for 35 to 40 minutes, or until tender and golden brown. Remove from the oven and cool. Squeeze or remove the garlic cloves from the head and place in a small bowl. Using a fork, mash the garlic until smooth. Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes.
Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to dehydrate the potatoes. Remove the potatoes from the heat. Add the garlic and butter. Using a hand-held masher, mash the butter and garlic into the potatoes. Add enough cream until desired texture is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper.

Green Beans and Bacon (recipe from Food Network Magazine)
2 1/2 pounds green beans, trimmed
Salt
1/2 pound bacon, roughly chopped
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 teaspoon red pepper flakes
1/2 cup chopped toasted pecans
Juice of 1/2 lemon
pepper


Toss the green beans into a large pot of boiling salted water and cook until bright green in color and crisp-tender, about 5 minutes.  Drain the beans and shock in a large bowl of ice water to stop the cooking.  Drain the beans and pat dry.
Cook the bacon in a large, heady saute pan until crisp, about 5 minutes.  Remove the bacon to a paper towel-lined plate to drain.  Spoon off the excess bacon grease, leaving 2 tablespoons in the pan.  Add the onion and saute until soft and very tender, 4-5 minutes.  Sprinkle in the garlic and red pepper flakes and saute until just fragrant, about 1 more minute.  Add the reserved green beans and the pecans and cool until heated through, 5-6 minutes more.  Return the bacon to the pan, pour in the lemon juice and toss.  Season with salt and pepper.
Pumpkin Cheesecake
Crust
2 cups graham cracker crumbs (from 14 crackers)
2 tablespoons granulated sugar
½ cup (1 stick) unsalted butter, melted
Filling
1 .25 ounce envelope unflavored gelatin
1 8 ounce bar cream cheese, at room temp
1 15 ounce can pumpkin puree
1 cup sour cream
¾ cup granulated sugar
2 teaspoons pumpkin pie spice
1 teaspoon pure vanilla extract

Crust:
Heat oven to 400. In medium bowl, combine the graham cracker crumbs, sugar, and butter. Transfer to a 9 inch spring form pan. Using a straight-sided dry measuring cup, press the mixture in to the bottom and 2 inches up the sides of the pan. Bake until set, 8-10 minutes. Let cool.
Filling:
Sprinkle the gelatin over ¼ cup boiling water. Let stand, stirring occasionally, until dissolves, about 5 minutes. Using electric mixer, beat cream cheese until smooth. Mix in the pumpkin, sour cream, sugar, pumpkin pie spice, and vanilla. Mix in the gelatin mixture until incorporated. Pour the mixture into the crust and refrigerate, covered, until firm, at least 2 hours and up to 2 days.

Apple- Pear- Ginger Pie (recipe from Food Network Magazine)
Crust (Paula Dean's Perfect Pie Crust):
2 1/2 cups all-purpose flour
1/4 teaspoon fine salt
3 tablespoons granulated white sugar
1/4 cup vegetable shortening, cold
12 tablespoons butter, cold and cubed
1/4 cup to 1/2 cup ice water
In a large mixing bowl, sift together the flour, salt and sugar. Add the shortening and break it up with your hands as you start to coat it all up with the flour. Add the cold butter cubes and work it into the flour with your hands or a pastry cutter. Work it quickly, so the butter doesn't get too soft, until the mixture is crumbly, like very coarse cornmeal. Add the ice water, a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball.
When it comes together stop working it otherwise the dough will get over-worked and tough. Divide the dough in half and flatten it slightly to form a disk shape. Wrap each disk in plastic and chill in the refrigerator for about 30 minutes. On a floured surface roll each disk out into a 10 to 11-inch circle to make a 9-inch pie.
Filling:
1 1/2 pounds mixed apples
1 1/2 pounds pears
2/3 cup granulated sugar

2 tablespoons fresh lemon juice
6 tablespoons unsalted butter
1 tablespoon all-purpose flour
3/4 teaspoon ground ginger
1/8 teaspoon salt
1 large egg, beaten
Coarse sugar, for sprinkling

Peel and core the apples and pears; slice 1/4 inch thick.  Toss with the granulated sugar and lemon juice.  Heat 4 tablespoons butter in a large skillet over medium-high heat.  Add the apples and pears and cook, stirring, until tender, about 10 minutes.  Stir in the flour, ginger and salt;  cook until thickened, 1 more minutes.  Let cool.
Roll out 1 disk of dough into a 12-inch pie plate.  Add the apples and pears, mounding them slightly in the center, and dot with the remaining 2 tablespoons butter.  Roll out the remaining dough and cut into decorative shapes; arrange on top of the filling.  Brush with a beaten egg and sprinkle with coarse sugar.
Place the pie on a hot baking sheet, and bake at 375 F until golden; about 1 hour.  Cover the edges with foil if they brown too quickly.  Cool on a rack.

4 comments:

  1. Thank you Katie! I've copied the apple and pear pie recipe and will make it for this weekend!

    ReplyDelete
  2. Katie made the pumpkin cheesecake for dinner at work cannot wait to try it, thank you!

    ReplyDelete
  3. most important question: Where did you get the Turkey?

    ReplyDelete