Thanksgiving Edition

    I have been making Thanksgiving meals ever since I was 19.  Over the years I have been repeatedly told I make the best turkey they have ever had, hands down.  I have had other people's turkey at Thanksgiving and I am ever grateful for a meal I did not have to cook, but often find that turkeys I did not cook are extremely dry (please no offense, I am always honored to be a part of someone else's festivities!).  Turkey's don't have to be dry if you are doing it right.  

    This is my Thanksgiving edition where I will share my secret of a delicious juicy bird no matter how big or small and a few side recipes and even a holiday drink I like to make that is delicious and festive.  These are full sized recipes, you could easily halve them, except the cornbread, you will just have a half a skillet cornbread left over for eating.  

The Turkey

The basic rule of thumb for roasting a turkey is 20-25 minutes per pound.  I surprisingly do not stuff my turkey as it makes roasting time take way, way longer risking drying out the bird.  I just don't like stuffing cooked inside the turkey, not my thing.  I use about a stick of butter and fresh herbs such as rosemary and thyme, and also garlic slivers.  I do not roast with salt as it dries the bird out.  There's plenty of salt in the butter.  I simply melt the butter and pour it on and then place sprigs of herbs inside the turkey and chop herbs and slice the garlic and sprinkle all over the bird.  Tenting is key for a turkey that is cooked to perfection.  I tent my turkey with parchment paper (or foil but I do not like foil for the environmental impact and also I can actually taste the aluminum when it has made contact with my food, plus alzheimers.) I also use parchment paper to line the pan of whatever I am baking because it reduces time scrubbing dishes, but often the dishes are so clean after use you can just put them right back in the cupboard!  I tent my bird for most of the cooking time taking it off the last couple hours of roasting.  Basting is key to a super moist bird.  I baste around every half hour. I roast at 350 degrees F.  My birds are quite small as I am just a single person.  If it's a much larger bird I actually knock that down to 325 degrees F and it will just roast longer and slower.  Just make sure internal temp easily reaches 165 degrees F.

The Gravy

This seems to be where most people struggle when it comes to Thanksgiving and I am here to help. Gravy is what makes this meal or can break it.  Some of you may have tried to make your own gravy only to have it turn out lumpy.  Maybe you've given up and just bought store bought.  Gravy is so easy!  

Once the bird is roasted I take the bird out of its roasting pan tipping it up over the pan to release any juices still remaining in the turkey.  I then deglaze the pan reheating it over a burner and whisking it to release everything stuck to the pan.  Using a fine mesh sieve or cheesecloth I strain out the juices into a measuring cup (I use a 1 quart size measuring cup for a large bird, or a two cup one for a smaller bird.)  If it's one cup of juices I always add about a half to 3/4 cup of water to that, if it's more than that simply add more water, it doesn't have to be perfect, it just needs to dilute the fats a little.  Take a sauce pan and over medium to medium high heat, siphon off a baster full of the fat off the top of your turkey juices and pour into the pan, heat until boiling.  Add in flour and reduce heat, make sure to whisk a lot! If it is too thick add more juices whisking it in fast.  I use 1-1 1/2 TB of flour per cup of juices.  This is basically a roux, cook the flour a few minutes to get it nice and golden in color and also to cook out the raw flour taste and then slowly add in the rest of the juices whisking fast as you add it.  Whisking is key to prevent lumps.  Heat this to a simmer.  It should thicken as it simmers.  If it does not you can always make another small amount of roux on the side and adding some of the thinned gravy, whisking in,  before adding it in to the rest of the thin gravy.  I add salt and pepper to taste.  This gravy should be absolutely perfect!!

The Stuffing

I've made cornbread stuffing before and also traditional stuffing.  They are both equally delicious!  Here's both!

Cornbread stuffing:

I take a skillet cornbread I made to use for the stuffing.

For the Skillet Cornbread:

    Ingredients:

    1 1/4 Cup coarsely ground cornmeal

    3/4 cup all purpose flour

    1/4 cup granulated sugar

    1 tsp kosher salt

    2 tsp baking powder

    1/2 tsp baking soda

    1/3 cup whole milk

    1 cup buttermilk

    2 eggs, lightly beaten

    8 TB unsalted butter, melted

    Preheat oven to 425 degrees F and place 9 inch cast iron pan in the oven when preheating.

    In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda.  Whisk in the milk, buttermilk, and eggs.  Whisk in almost all the melted butter reserving 1 TB for skillet later on.

    Carefully remove hot skillet from the oven!  Please use an oven mitt!  I've seen the best of chefs grab the hot handle causing serious burns!!!  Reduce heat to 375 degrees F.  Coat bottom and sides of the hot skillet with remaining butter.  Pour the batter into the skillet and place in the center of the oven.  Bake until center is firm and toothpick comes out clean, about 20-25 minutes.  Allow to cool completely.  Once it's cooled either cut it down into 1 inch cubes, or simply crumble into pieces and place in a large bowl

For the Cornbread Stuffing:

1 large onion, chopped

2 celery stalks, chopped

kosher salt

Freshly ground pepper

3 garlic cloves, minced

2 TB freshly chopped sage

2 tsp fresh thyme leaves

2 eggs

1 cup low sodium chicken broth ( I like better than bouillon,  if using regular chicken broth just reduce amount of salt.  Also, to make this vegetarian simply use veggie broth.)

Freshly chopped parsley for garnish.

1/2 cup chopped pecans (optional)

1/2 cup dried cranberries (optional)

I personally like to add in chopped pecans and dried cranberries, that's up to you.  I would add in a half cup of each.

In large skillet over medium heat, melt butter and once heated stir in onion and celery and season with s&p.  Cook until soft, about 8 minutes, then stir in garlic, sage, and thyme and cook until fragrant, about one minute.  Remove from heat and toss with cubed cornbread.  Season with s&p.

In small bowl, whisk together eggs and chicken broth.  Pour over cornbread mixture and toss to coat, then transfer to prepared 9X13 inch baking dish.  Bake until toasted on top and hot throughout, about 30 minutes.  

Traditional stuffing:

3/4 Cup unsalted butter + more for baking dish

1 pound day old bread (I like peasant breads/sourdoughs for this as it hold up really well, never use sandwich bread) cut into 1 inch pieces

2 1/2 cups chopped yellow onion

1 1/2 cups celery cut into 1/4 inch slices

1/2 cups chopped flat leaf parley (chefs prefer flat leaf parsley as it is more flavorful and aromatic than it's curly counterpart)

2 TB fresh sage, chopped

1 TB fresh rosemary, chopped

1 TB fresh thyme, chopped

2 tsp kosher salt

1 tsp freshly ground pepper

2 1/2 cups low sodium chicken broth, or veggie broth, divided

2 large eggs

Preheat oven to 250 degrees F.  Butter a 9X13 inch baking dish and set aside.  Place cubed bread in a single layer on a rimmed baking sheet (cookie sheet works fine).  Bake, stirring occasionally, until dried out, about an hour.  Let cool and transfer to large bowl. 

Melt 3/4 cup butter in a large skillet over medium high heat; add onions and celery.  Stir often and sauté about 10 minutes until golden.  Add to bowl with bread; stir in herbs, s&p.  Drizzle in 1 1/4 cups of the broth and toss gently.  Cool.

Preheat oven to 350 degrees F.  Whisk 1 1/4 cups of the broth and eggs in small bowl.  Add to bread mixture; fold gently until combined.  Transfer to baking dish and cover with parchment paper (preferred) or foil and bake about 40 minutes making sure temp reaches 140 degrees F.  Uncover and bake until set and top is golden brown, about 40-45 additional minutes.

The Cranberry Sauce/Spiced Cranberry Sangria

You're probably scratching your head over this one.  How can it be a cranberry sauce and a tasty beverage you ask?  Well, I discovered that I had a delicious left over cranberry sauce from making this delicious beverage.  I personally don't like wasting anything and this is a great way to use up those left over cranberries.  But you can make them the way I do or singly.  I will post both!

Spiced Cranberry Sangria

1 (12 ounce bag) of cranberries (1/4 cup cranberries reserved for garnish)

2 oranges, juiced plus slices for garnish

1 cup water

2 inch knob of fresh ginger, sliced

1 1/4 cup cane sugar

1 cinnamon stick

1/4 cup cointreau

1 green apple, sliced

1 bottle of white wine (light red wine can also be used instead)

Please note that I have successfully been able to halve this recipe for just myself!

In a medium sauce pan, add the cranberries, orange juice, water, sugar, fresh ginger and cinnamon stick.  Turn the heat to medium high heat and simmer 10 minutes, until the cranberries have softened.  Run the cranberry syrup through a fine mesh sieve and press to release any juices; transfer syrup to large pitcher.  Note: that the left over cranberries is delicious and can be used as your cranberry sauce!

Pour in the cointreau and wine and mix well.  Add reserved cranberries, orange slices, and sliced green apple.  Transfer to fridge and chill 1-2 hours.  Stir before serving and serve over ice.  Delicious!!!

For just cranberry sauce without the sangria, simply make the above recipe without the apples and sliced oranges and don't reserve the cranberries and don't strain off the syrup, obviously you will also omit the wine and cointreau as well. Cook cranberry mixture a little longer than above recipe.  You will know when it is done when you take a spoonful out to cool checking to see how gelled it is.  If I wanted a cranberry sauce without the whole berries I would strain off the liquid into a small bowl and squeeze the remaining out of the berries and chill.   Simple, yet delicious!

Yeast Rolls

Oh man, these were so good when I tried them and leftover rolls make for a great slider!!  Breads can always be frozen for later use as well!

Ingredients:

1/2 cup whole milk

1/2 cup granulated sugar

1/4 cup butter, melted

1 1/2 tsp salt

1/2 cup warm water (105-115 degrees F)

2 packages active dry yeast (or if using a jar simply follow the instructions for equal to two packages)

2 large eggs, lightly beaten

4 1/2 cups all purpose flour

Place milk in a small sauce pan and scald without breaking (that's when solids separate from liquid, yuck, you don't want that).  Remove from heat and stir in butter, sugar and salt.  Let cool to lukewarm (less than 115 degrees F)

Mix together warm water and yeast, I always start mine right in the measuring cup. and let rise a few minutes.

Pour yeast mixture into mixing bowl of electric mixer ( you can do this by hand by making a well in your flour mix and beat in liquids by hand, it will just be more work).  Add milk mixture, eggs, and 2 cups of flour.  Beat until mixed.   Beat in remaining 2 1/2 cups flour gradually.  You may not need all the flour.

Knead the dough using dough hook or knead by hand on a lightly floured surface about 8-10 minutes.

Place dough into buttered bowl, turning to coat.  Cover with clean kitchen linen or plastic wrap and place in warm area to rise for one hour.  

Punch down dough and divide into balls about 2-3 tablespoons each.  Place in greased 9X13 inch baking dish.  Cover and let rise 1 hour.

10 minutes prior to finished rising time, preheat oven to 375 degrees F.

Bake 20-25 minutes or until golden brown.  Brush tops of rolls with butter and serve.

    For other sides I keep it really simple; mashed potatoes mixed with butter and either milk and cream with garlic powder.   Green beans just lightly steamed is a simple thing to add to your meal.  I have had green bean casserole but it's really not my thing.  I absolutely love roasted butternut squash, roasted with cinnamon, maple syrup and butter and any leftover squash can easily be made into a delicious soup.

During the holidays it was always a family tradition to make a delicious cranberry bread.  This recipe has been handed down from one generation to the next.  It was something we all ate for breakfast on holiday mornings with some butter spread on top.  I will be sharing this recipe in another post as it deserves its own.

I also have what I call my "leftover casserole" recipe that I will share with you in a separate post either on or directly after Thanksgiving.

I hope you all enjoy these recipes and may the holidays be bright and merry for all of you!