A roasted turkey in a baking pan.

Turkey Tips For A Stress-Free Thanksgiving

Roasting a turkey for the first time can be intimidating. Here are a few turkey tips to keep in mind…

Plan Ahead!

Turkeys will either be fully frozen or ice crusted – you will need some thaw time for either one – up to 4 days. You will want 1-1.5 lbs of turkey per person, more for lots of leftovers, and remember that larger birds take longer to bake (and take up more oven space!)

Season Well!

Rub your turkey all over with butter or olive oil, then season well inside and out with kosher salt and herbs of your choice. You can add onion, citrus and fresh herbs to the cavity. 

Cooking The Bird

A 10-pound bird will take about 3 hours, plus 10-15 minutes for each additional pound. Use a meat thermometer and start checking the temp early so as not to overcook – look for 165 degrees, temped in multiple spots being careful not to touch bone when temping.

And don't forget...

Remove the giblets from the inside the turkey. These can be used to make a savory gravy.

Recipes

Herbed Mashed Sweet Potatoes

Ingredients:

  • 4 pounds whole sweet potatoes
  • 12 Tbsp butter, browned
  • 1/4 c  grade a maple syrup, to taste
  • 1 bunch of your favorite fresh herbs (thyme, rosemary, oregano etc.)
  • 6 cloves roasted garlic
  • 2 c. heavy whipping cream
  • Sea salt and pepper to taste
  • Maldon salt

Method:

Prick the sweet potatoes with a fork and roast at 400° for 45 to 60 minutes or until soft.

In a small sauce pot, warm browned butter, herbs, garlic, salt, pepper and heavy cream until just fragrant and steaming.

In a large bowl, remove skin from whole roasted sweet potatoes. For creamy silky potatoes, pass through the large side of a box grater or potato ricer. For chunkier more rustic, mash with a large fork or potato masher taking care not to over mix it. Add in herbed butter mixture, and mix until desired thickness is achieved. Finish with maldon salt

Citrus Ginger Cranberry Sauce

Homemade Thanksgiving Cranberry Sauce with Orange Zest

Ingredients:

  • 2 large navel oranges, peeled, pith removed, and cut into pieces
  • 12 oz fresh cranberries, picked over
  • 3/4 c. sugar
  • 1/4 c. water
  • ½-1” piece of fresh ginger, grated with a microplane
  • 1/2 tsp fresh lemon juice
  • 1/2 tsp fresh lime juice and zest

Method:

In a heavy saucepan over medium heat combine oranges, cranberries, sugar, water, and ginger. Cook for 15 minutes, stirring occasionally. Remove from heat and stir in lemon and lime juice. Adjust seasoning to taste. Cover sauce and chill before serving. Can be made up to 3 days prior to serving.

Maple Glazed Carrots

Ingredients:

  • 2 small bundles of carrots (peeled, ends cut off, and cut diagonally into 3-4 pieces)
  • 3 Tbs. butter
  • 3 Tbs. maple syrup
  • 1-2 cloves garlic, minced
  • 1 Tbs. fresh parsley, chopped
  • 1 Tbs. sea salt and pepper

Method:

Preheat oven to 400°.

In a large sauté pan, melt butter and add maple syrup. Stir until combined. 

Add garlic, salt and pepper. Sautee 1-2 minutes. 

Add the carrots and stir until carrots are well coated.

Spread glazed carrots into a single layer onto a lined baking sheet.

Roast for 20 minutes; stir carrots and roast for another 20 minutes or until fully cooked. 

Garnish with parsley, salt and pepper. Serve warm.

Healthy Organic Baked Brussel Sprouts with Bacon

Brussels Sprouts with Bacon

Ingredients:

  • 3 lb. of fresh Brussels sprouts, trimmed, outer leaves removed and cut in half
  • 2 Tbs. extra virgin olive oil
  • 4 strips of bacon, cut into ¼ thick slices
  • 3 cloves of garlic, minced
  • Lemon juice to taste (about 1 lemon)
  • 2 Tbs. finely chopped Italian parsley
  • Sea salt and fresh ground black pepper to taste

Method:

Blanch Brussels sprouts in salted boiling water for 2 minutes until tender. Remove and cool in an ice bath. Drain well.

In a large sauté pan, heat oil and sauté the bacon until crisp. Remove from pan and add sprouts and garlic. Cook for 4-5 minutes, stirring occasionally to heat through. Add the lemon juice to taste. Season with salt and pepper and garnish with chopped parsley. Serve hot.

Winter Chicory & Citrus Salad

Ingredients:

  • 2 small heads radicchio, torn into large pieces
  • 2 Belgian endives, bottoms trimmed, exterior leaves removed
  • ¼ c. toasted walnut halves
  • ¼ c. dried cranberries
  • 2 oranges, peel and pith removed, cut into supremes


Citrus Vinaigrette:

  • 1 small shallot, finely chopped
  • ¾ c. extra virgin olive oil
  • ¼ c. Champagne vinegar or white wine vinegar
  • zest from 1 orange
  • juice of 1/2 orange
  • Juice and zest from 1 lemon
  • Sea salt and freshly ground black pepper to taste

Citrus Vinaigrette Method:

Combine first 6 ingredients of vinaigrette in a small jar; season to taste with salt and pepper. Shake to blend.

Salad Method:

In a mixing bowl, toss separated endive leaves and radicchio with only enough vinaigrette to lightly coat. Add sea salt and pepper to taste. On a serving platter, place chicories, then orange supremes, then goat cheese, cranberries and walnuts. Drizzle with more vinaigrette, especially on the orange and goat cheese. Sprinkle with sea salt and pepper and serve.

Last-Minute Gravy

Ingredients:

  • 4 Tbsp. unsalted butter
  • 6 Tbsp. all-purpose flour
  • 1 c. dry white wine
  • Leftover roasted turkey liquid, deglazed with 1 cup water
  • 4 c. turkey stock or low-sodium chicken broth
  • Sea salt and freshly ground pepper

Method:

Melt butter in a saucepan over medium heat. Whisk in flour and cook whisking constantly, until mixture has darkened and smells nutty, about 5 minutes. Transfer to a small bowl.

Pour wine into the same pan and heat on medium and whisk to incorporate any leftover bits until wine is reduced by three quarters, about 3 minutes. 

Add deglazed turkey liquid, including any browned bits and stock. Whisk in butter/flour mixture and bring to a boil, whisking often. Reduce heat and simmer until gravy is thick enough to coat the back of a spoon, 30-45 minutes.

Strain gravy through a fine-mesh sieve. Season to taste and serve warm.

Buttermilk Smashed Potatoes

Ingredients:

  • 3 pounds of Russet or Yukon Gold potatoes, peeled and cut into quarters
  • 2 cups buttermilk
  • 4 Tbs. melted butter
  • 2 Tbs. chives chopped finely
  • Salt and pepper to taste
  • Potato cooking liquid as needed

Method:

Cover potatoes with water, add 1 tsp. salt and cook until tender.

Drain in a colander, reserving some of the cooking liquid. Place in a bowl or back in the pot.  Add the melted butter and chives.  Mash with a potato masher adding some of the cooking liquid as necessary.  Season to taste with sea salt and freshly cracked pepper.

 

Orange Pecan Wild Rice

Ingredients:

  • 1 c. wild rice
  • 1 1/4 c. chicken stock, preferably homemade
  • 1 1/4 c. water
  • 2 Tbsp. unsalted butter
  • Sea salt and freshly ground pepper
  • 1 c. seedless green grapes, halved
  • 1/2 c. green onions, sliced in rounds, white and light green parts
  • 1 c. pecan halves, toasted and coarsely chopped
  • 1 tsp. orange zest
  • 2 Tbsp. freshly squeezed orange juice
  • 1 tsp. freshly ground black pepper

Method:

Place the rice, chicken stock, water, 1 tablespoon butter, and 1 teaspoon salt in a medium saucepan and bring to a boil over medium heat.  Cover the pot and lower the heat to simmer and cook for about 1 hour, until the rice is tender and the grains begin to burst open.  Stir the rice occasionally while it’s cooking, scraping the bottom of the pan to prevent it from sticking.  Turn off the heat and allow the rice to steam for about 5 minutes.

Stir the remaining tablespoon of butter into the rice, then add the grapes, scallions, pecans, orange zest and juice, 1 teaspoon salt, and pepper and toss well.  Taste for seasonings and serve hot.

Celery Root Gratin

Ingredients:

  • 1 c. heavy whipping cream
  • 1 large garlic clove, minced
  • 1 ½ Tbsp butter, room temperature
  • 2 medium celery roots, trimmed, peeled and sliced paper thin
  • 4 Tbsp freshly grated Parmigiano Reggiano
  • 1 ½ Tbsp thyme leaves, minced
  • Sea salt
  • Freshly ground pepper
  • Freshly grated nutmeg
  • ¾ c. shredded Gruyere cheese

Method:

In a small saucepan, combine cream and garlic and simmer over medium heat for 5 minutes. Set aside.

Preheat oven to 350 and generously grease a 3 quart baking dish with butter.

Layer about i/4 of the celery root slices in the dish, arranging the slices in tight, overlapping rows that cover the bottom of the dish. Sprinkle the layer with 1 tbsp parmesan, thyme, salt and a bit of pepper and nutmeg. Stir the cream and gently pour about ¼ cup over the top. Repeat the layers until all of the celery root is used. Cover the dish with aluminum foil.

Bake until the celery root is almost tender when pierced with a knife and the liquid is almost absorbed, about an hour. Uncover and sprinkle the Gruyere cheese evenly over the top. Continue to bake until the liquid is absorbed and the cheese is melted and browned at the edges, about 20 minutes. 

Let rest for 10 minutes before serving.

Homemade Cheesy Garlic Artichoke Spread with Bread

Spinach & Artichoke Dip

Ingredients:

  • 1 cup thawed, chopped frozen spinach
  • 1 1/2 cups artichoke hearts (canned, or thawed frozen), chopped
  • 6 ounces cream cheese
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/3 cup grated Parmesan
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 2 tablespoons jalapenos (either fresh or jarred), finely chopped

Method:

Squeeze all moisture out of thawed spinach and artichokes (or place between multiple layers of paper towels to remove all excess water).  Heat cream cheese in microwave for 1 minute or until hot and soft.  Stir in the rest of the ingredients.  Place in an oven safe dish, sprinkle more cheese on top and bake at 350 degrees until hot & slightly golden on top.

Serve with tortilla chips, corn chips or crostini.

Roasted Kabocha with Miso Butter

Ingredients:

  • 6 Tbsp. white miso
  • 3-in. piece fresh ginger, very finely grated
  • 1/4 c. sake or dry sherry
  • 3 Tbsp. grapeseed  or olive oil
  • 2 Tbsp. rice vinegar (not seasoned)
  • 2 Tbsp. soy sauce
  • 2 Tbsp. firmly packed light brown sugar
  • 1/2 kabocha squash (about 1 1/2 lbs.), seeded and cut into ¼”. slices
  • 2 tsp. toasted sesame oil

Method:

Preheat the oven to 375°. In a blender or food processor, whirl miso, ginger, sake, oil, rice vinegar, soy sauce, and brown sugar.

In a large bowl, toss squash slices with miso mixture to coat thoroughly. Lift slices from sauce and arrange them, overlapping slightly, on a large baking sheet. Reserve sauce.

Bake for 15 minutes. Brush slices with remaining sauce (you will have some left over) and cook until tender when thick edges are pierced with a fork, about 5 to 10 more minutes. Drizzle with sesame oil and serve warm.



Italian Sausage Stuffing

Ingredients:

  • 1 stick unsalted butter, cut into pieces
  • 10 c. your favorite sourdough bread, torn into pieces
  • 2 eggs
  • 2 c. low sodium chicken broth
  • extra virgin olive oil
  • 1 lb mild Italian sausage
  • 1 small onion, chopped
  • 4 celery stalks, sliced
  • 3 cloves garlic, minced
  • 2 Tbsp fresh rosemary, finely chopped
  • 1 Tbsp fresh sage, finely chopped
  • 1 Tbsp fresh thyme, finely chopped`
  • ¼ c. dry white wine

Method:

Preheat oven to 250° and butter a 13 x 9” baking dish. 

On 2 baking sheets, divide bread in a single layer and bake until dried out and crisp, about 30 minutes. Increase oven temperature to 350°.

Heat a large skillet over medium-high heat and coat with olive oil. Cook sausage, breaking up into small pieces until cooked through, about 5-7 minutes. With a slotted spoon, transfer to a large bowl with the bread. In the same skillet, add more oil, onion and celery and saute until slightly softened, about 8 minutes. Add herbs, garlic and butter and cook, stirring occasionally until butter is melted and mixture is combined. Pour in wine and simmer, scraping up any browned bits until liquid is mostly evaporated. 

Add to bowl with sausage and bread, add salt and pepper to taste and mix well to combine. Whisk eggs and broth in a separate bowl and add to mixture and fold gently. Transfer to prepared dish and cover tightly with foil.

Bake until bubbling around the edges, 30-35 minutes. Increase temperature to 450°, remove foil and bake until top is browned and crisp, 10-15 minutes. Serve warm.

Parmesan Roasted Broccoli

Ingredients:

  • 4 to 5 pounds broccoli
  • 4 garlic cloves, peeled and thinly sliced
  • Extra-virgin olive oil
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons pine nuts, toasted
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tablespoons julienned fresh basil leaves (or other favorite fresh herb)

Method:

Preheat the oven to 425 degrees F.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks.  Cut the larger pieces through the base of the head with a small knife, pulling the florets apart.  You should have about 8 cups of florets.  Place the broccoli florets on a sheet pan large enough to hold them in a single layer.  Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil.  Sprinkle it with the salt and pepper.  Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil.  Serve hot.

Fresh Cranberry Salsa

Ingredients:

  • 12 oz. fresh cranberries
  • 1 small red onion, finely chopped
  • 1 small jalapeno, finely chopped
  • ¼ cup finely chopped flat leaf parsley
  • 1 Tbs. finely chopped cilantro
  • Zest of one orange and one lime, finely chopped
  • ½ cup fresh orange juice
  • 2 Tbs. fresh lime juice
  • ¼ cup honey
  • Sea salt and fresh ground pepper to taste

Method:

Coarsely chop cranberries in a food processor.  Combine chopped cranberries with remaining ingredients in a bowl and mix well.  Adjust seasoning and chill before serving.

Print & Share