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Thanksgiving Keepers: Recipes for the Archives

Happy Thanksgiving!

Today we had the pleasure of hosting Thanksgiving for the first time. I had a blast in the kitchen. I tried roasting my first turkey without a turkey bag. I was listening to Splendid Table, my favorite nerdy cooking radio show on NPR. They host a call-in show on Thanksgiving and I heard the caller who was not 100% confident with roasting a turkey. She wanted to know the basics. So the host outlined guidelines and a flavor profile…sage, oregano, thyme, carrot, celery, onion, olive oil.  She didn’t give exact measurements. It sounded doable so I decided at t-minus 30 minutes to follow their recipe. The turkey was moist and beautifully browned. I must write it all down before I forget. I also want to archive the recipes that I want to try again next year.

Here are the Thanksgiving Menu Keepers included below…

  • Splendid Table Turkey
  • Pan Gravy (Martha Stewart)
  • Brussel Sprouts with Bacon and Apple (Martha Stewart)
  • Green Bean Casserole (Eating Well) – Wonderful recipe using no “cream of mushroom.” Tasted great! Note I modified the original.
  • Cherry Pretzel Salad (All Recipes) – This typically uses strawberries, but I had frozen cherries. I will probably make it again with cherries, it was great! 

Splendid Table Turkey

(This is a flexible recipe. Listed below are approximations of what I used.)

  • 3 ribs celery in 3″ sections
  • 6-8 carrots in 3″ sections
  • 3-4 onions, quartered
  • 3 tablespoons olive oil
  • 1 teaspoon thyme
  • 1/2 teaspoon sage
  • 1/2 teaspoon oregano
  • pepper & salt
  • 1/2 cup dry sherry

Heat oven to 400ºF. Place veggies in the roasting pan. Mix oil and herbs then brush on the skin, top and bottom of the turkey. Place turkey breast side down. Cook uncovered for 30 minutes at 400ºF. Remove, pour 1/2 cup sherry over the bird. Lower temp to 325ºF. Return turkey to oven.

Roast the turkey for about 13 to 15 minutes to the pound, or until an instant reading thermometer tucked into the breast reads 170º to 175ºF. Baste the turkey every 35-45 minutes.

An hour to 45 minutes before the turkey is done, take it out of the oven.Use two heatproof oven mitts to carefully turn it breast up. Continue roasting and basting with the pan juices. [If the bird becomes too browned, cover loosely with foil.] Once the breast reaches 170-175ºF, remove the turkey from the oven. With potholders, transfer it to a platter and rest the bird at room temperature for 20-25 minutes. Remove from oven once it reaches 170º to 175ºF.

Brussels Sprouts with Bacon and Apple

Ingredients

  • 3 slices bacon, cut into 1/2-inch pieces
  • 4 pints Brussels sprouts, ends trimmed and halved
  • Coarse salt and ground pepper
  • 1 apple, cored and cut into 1/4-inch slices, each slice halved crosswise
  • 2 teaspoons red-wine vinegar

Directions

  1. Preheat oven to 425ºF. Arrange bacon in a single layer on a large rimmed baking sheet. Bake until browned, 10 minutes. Add Brussels sprouts in a single layer; sprinkle with salt and pepper. Roast until they begin to brown, about 15 minutes.
  2. Remove from oven, and toss in apple. Return to oven; roast until Brussels sprouts are browned and tender and apple has softened, 10 to 15 minutes.
  3. Toss vegetables with vinegar, and serve immediately.

Pan Gravy

Ingredients

  • Roasting pan with turkey drippings
  • 1/2 cup all-purpose flour
  • 2 1/2 cups Giblet Stock
  • Coarse salt and ground pepper

Directions

  1. While turkey rests on cutting board, place roasting pan on stove across two burners. Bring pan juices to a simmer over medium-high. Cook, scraping up browned bits with a wooden spoon, until liquid thickens and holds a trail, 8 to 10 minutes.
  2. Add flour and cook, stirring, until blended, about 1 minute. Gradually whisk in stock, then 1 cup water. Bring to a simmer and cook, stirring occasionally, until gravy thickens and no longer tastes floury, about 5 minutes (reduce heat if bottom of pan begins to scorch).
  3. If desired, strain gravy through a fine-mesh sieve. Season with salt and pepper and keep warm. Whisk before serving (thin with water if necessary).

Green Bean Casserole from EatingWell.com

 INGREDIENTS

  • 3 tablespoons canola oil, divided
  • 1 small sweet onion
  • 8 ounces mushrooms, chopped
  • 1/2 t garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon freshly ground pepper
  • 2/3 cup all-purpose flour, divided
  • 1 cup low-fat milk
  • 3 tablespoons dry sherry
  • 1 pound frozen French-cut green beans (about 4 cups) OR  Three – 14.5 oz canned green beans
  • 1/3 cup reduced-fat sour cream
  • 3 tablespoons buttermilk

Instructions

Preheat oven to 400°F. Coat a 2 1/2-quart baking dish with cooking spray.

Heat 1 tablespoon oil in a large saucepan over medium heat. Add diced onion and cook, stirring often, until softened and slightly translucent, about 4 minutes. Stir in mushrooms, garlic powder, 1 teaspoon salt, thyme and pepper. Cook, stirring often, until the mushroom juices are almost evaporated, 3 to 5 minutes.

Sprinkle 1/3 cup flour over the vegetables; stir to coat. Add milk and sherry and bring to a simmer, stirring often.

If using frozen: Stir in green beans and return to a simmer. Cook, stirring, until heated through, about 1 minute. If using canned: immediately stir in sour cream and buttermilk. Transfer to the prepared baking dish. [To make ahead: cover and refrigerate before adding french onions. Bake as directed below.]

Add french onions. Bake the casserole until bubbling, about 15 minutes. Let cool for 5 minutes before serving.

Cherry Pretzel Salad (Or use strawberries)

Ingredients

  • 2 cups crushed pretzels
  • 3/4 cup butter, melted
  • 3 tablespoons white sugar
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup white sugar
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 (6 ounce) package cherry flavored gelatin
  • 2 cups boiling water
  • 2 (10 ounce) packages frozen cherries

 Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9×13 inch baking dish.
  3. Bake 8 to 10 minutes, until set. Set aside to cool.
  4. In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.
  5. Dissolve gelatin in boiling water. Stir in still frozen cherries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.

© Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material (text and images) without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.

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    © Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.
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