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Posts tagged ‘dressing’

Thanksgiving Preparation

Photo by James Ransom

Photo by James Ransom for food52

I don’t know where the time went, next week is Thanksgiving. It dawned on me today so I started prepping. I make the same thing every single year, no change there would be a coup if I did. Part of me didn’t want Thanksgiving to get here even though it’s my favorite holiday, it’s my first without Izzy and Nando and I feel sad.  That said I have started prepping, write the shopping list, order the turkey, make what I can in advance, bread cubes are drying in oven as I type this. Took a whole chicken out of the freezer to make stock. There is a lot of work and planning that goes into one meal and I do what I can in advance. Is that what you do? I usually have 8-10 here for Thanksgiving. How many do you have over?

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What are your plans for Thanksgiving? Do you cook/host the meal or go to friends or relatives. Have you started preparing? Would love to know what everyone does, I know that some of you from other countries do not celebrate Thanksgiving. What is on the menu at your house? Traditional or non traditional or a mixture of both. Here is my menu with links to the recipes.

Butter and herb roasted turkey

Dressing

mashed potatoes- yukon gold, sour cream. butter salt and pepper

brussels sprouts- oven roasted

corn – steamed and served with some butter

homemade potato dinner rolls

cranberry sauce- use the recipe on the ocean spray package but sub fresh squeezed orange juice for the water and add some orange zest.

pumpkin and pecan pie – I usually just use the pumpkin pie recipe on the can of LIbby’s pumpkin, may do something different this year from my good friend Johnny at Kitschen Flavors.

I have a pretty strict time line making as much as I can in advance.

Done in advance:

Make chicken stock (need for dressing)

Make cornbread and air dry (2 days before I make the dressing)

Dry bread cubes for dressing (doing that today)

Cranberry sauce made ahead and refrigerated (making it this weekend)

Make compound butter for turkey (Monday)

Make pie dough and refrigerate (Tuesday)

Day before:

Prep the turkey putting the compound butter under the skin, and refrigerate.

Make dressing cover refrigerate.

Make the bread dough, form into rolls, cover and refrigerate until a few hours before baking them.

Make the pies plus an extra for a friend, the apple and pear tart

Thanksgiving Day:

We eat late around 5:30 or 6PM. I’ve heard that most eat early like lunch time. This is actually the easiest day, I have already done a lot of the work. Set the table, get the wine ready, refrigerate the white, let the red breathe/decant.

Turkey goes in at around noon – I get at 18-20 lb turkey and it’s done in 3 ish hours because of the fast cooking method I use in my graniteware pan.

Peel potatoes and cut and let sit in cold salted water until ready to boil. (Usually around 4PM)

Make the corn and brussels sprouts.

Bake the dressing

Bake the rolls right before dinner is served so they are hot.

Whew, it’s a lot of work but I wouldn’t have it any other way. Love Thanksgiving!!

Izzy And Nando

Izzy And Nando

 

What Will You Serve For Thanksgiving?

Dressing or stuffing

Dressing or stuffing

Some of you don’t celebrate Thanksgiving but here in the US this is probably the biggest food holiday of them all, it’s also a time to remember how much we have to be thankful for. For me the Thanksgiving meal is steeped in tradition. Every year I make the same meal, I have tried adding something different but in the end, the best is always the tried and true recipes.

Do you try new recipes or stick to the tried and true?

Is it Potluck or do you do all the cooking?

What do you make, or do you go to someone else’s house for the meal?

I bake pies for friends, this year I am making apple, pumpkin and pecan for both my table and for my friends. I have will have 6-8 people over, family and friends.

How many will be around your table?

Photo by James Ransom

Photo by James Ransom

Thanksgiving 2014

Butter and herb roast turkey– compound butter under the skin and steam roasted

Dressing– cornbread and bread with a lot of other things. My signature dish.

Mashed potatoes- Yukon gold, sour cream and butter. I like super creamy smooth potatoes so I use a food mill.

Corn

Brussels Sprouts- I am going to make this recipe this year from my friend Bevi, it’s a Food52 contest winner

Gravy

Cranberry orange sauce (see recipe below)

Homemade potato rolls

Just out of the oven

Just out of the oven

Pecan Pie

Pecan Pie

For Dessert

Pumpkin Pie

Pecan Pie

Pumpkin Pie

Pumpkin Pie

Apple pie right out of the oven

Apple pie right out of the oven

Cranberry Orange Sauce

Ingredients
1 cup sugar
1 cup freshly squeezed orange juice + 1 tsp orange zest
1 12-ounce package Fresh or Frozen Cranberries ( I always buy Ocean Spray)
Combine sugar and juice in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time. Makes 2 1/4 cups. Optional- add the zest of 1 orange for a stronger orange flavor. I always make a double batch because I must have it for the leftovers.

The Wine

Can’t forget the wine, this year I have a magnum of Christian Bernard Select Black Gamay (A beaujolais), I also have Rioja, 2001 R. Lopez de Heredia Vina Tondonia,  Pernand-Vergelesses 2008, premier Cru Sous Fretille (Grand Vin du Bourgogne) I’ll pop the bubbly with dessert and serve coffee too. What are you drinking?

Holiday Dressing Or Stuffing

Dressing or Stuffing

Dressing or Stuffing

I’ve posted this recipe before, its what I make every single Thanksgiving and have been doing so for many years. This recipe has undergone some changes over time, but has essentially remained the same for a while now. There are a lot of components but it’s pretty straightforward and easy to make. I don’t feed an army but make enough for a small army, everyone wants to take some of this home. I like to use cornbread in my dressing and a little bread cubes, lots of nuts, walnuts and pecans and I add them to the usual suspects, onion, celery etc… You can make it vegetarian by simply omitting the bacon and chicken stock (use vegetable stock instead), I’ve done that and it’s still really good.

Makes A lot of dressing/stuffing

Double your favorite recipe for cornbread (I use the recipe on the cornmeal package)

4 cups  cubed herbed bread

2 cups  ground walnuts

2 cups  chopped pecans

1 Chopped white or yellow onion

1 Chopped Granny Smith Apple skin removed chopped into bite size pieces

2 cups chopped celery chopped

1 Pomegranate with the seeds removed its approximately one cup.(OPTIONAL)

1 pound good quality bacon cooked until crisp and broken into small pieces

2 tbs bacon fat

2-3 cups chicken stock (add in installments you don’t want your stuffing to wet)

2 large eggs lightly beaten

1/2 cup milk or half and half

2-4 teaspoons dried sage (If using fresh sage increase the amount to suit your taste)

2 teaspoons freshly ground pepper (black, mixed, your choice)

4-6 tablespoons butter to saute vegetables

  1. Double a recipe for cornbread, I like to bake it a day or two before I make the stuffing cut into cubes or break off small chunks and set out on a baking sheet to dry or you can scatter on two baking sheets and bake in a 200 degree oven until dried.You can also air dry uncovered but its quicker in the oven.
  2. You can make your own herbed bread cubes by cutting a day old loaf of artisan bread into cubes, toss with some chopped herbs (I like sage) a little olive oil and bake in a 200 degree oven until bread is toasted or you can use bagged cubed herbed bread if you wish
  3. Grind walnuts in food processor and roast in fry pan on low heat careful not to burn, You will know they are done when you can smell the walnuts.
  4. Chop pecans, onion, apple and celery. Melt butter (You can use olive oil if you like) in saute pan add the onions and celery saute until onions are translucent then add the pecans, pomegranate,apple and the sage continue cooking until the ingredients are cooked through but not mushy. Fry the bacon until its crisp break into bite size pieces set aside.Reserve 2 tbs of bacon fat.
  5. In large mixing bowl add the cornbread and bread cubes. Add all the other ingredients Toss to mix careful not to over mix you want the breads to retain its shape as much as possible. Now add the chicken stock, eggs and milk and mix everything together. Adjust seasoning, add salt if you wish or more sage to suit your taste.
  6. Butter your casserole or baking pan and put your dressing in. Bake covered with foil in a pre-heated 375 degree oven for 45 minutes then to crisp the top drizzle some of the pan juices from the turkey on top and put in broiler for a few minutes until the top is crisp. You can make this a day ahead and then refrigerate.(Let sit at room temperature for an hour before baking) NOTE: I like to cover and bake then crisp in the broiler you can with very good results just bake uncovered for 30-45 minutes.
  7. I like to use as few pans as possible, in the morning I add the dried cornbread and bread cubes to a large mixing bowl and add what I cooked to the bowl as I go using the same saute pan for everything. Since there are so many steps here I find this makes sense. In the end I only have one saute pan to wash.