For this reason in this post we have selected some classic, simple yet delicious staples for an unforgettable Thanksgiving feast.
Buttery Mash Potatoes
Thanksgiving dinner wouldn't be right without mashed potatoes. The velvety, warming spoonful of mash potatoes is one of the highlights of the season.
- YIELD | Serves 8
INGREDIENTS
- 4 large russet potatoes (about 2 pounds total)
- 1 teaspoon salt
- 3/4 cups milk
- 6 tablespoons unsalted butter
- Freshly ground pepper
- Pinch of freshly grated nutmeg
PREPARATION
Peel the potatoes and rinse under cold water. Cut each into quarters and place in a 3-to 4-quart saucepan. Cover with cold water, partially cover the pot, and bring the water to a boil. Uncover, add the 1 teaspoon of salt, and reduce the heat so the water boils gently. Cook until the potatoes are tender when pierced with a fork, about 10 to 12 minutes. Meanwhile, in a small saucepan, heat the milk and butter together until the butter has melted and the mixture is hot but not boiling.
Drain the potatoes and return them to the warm pan over low heat for 1 minute to evaporate any excess water. Use a potato masher, ricer, or food mill to mash the potatoes. Stir the milk and butter mixture into the potatoes, a little at a time, until the potatoes are as soft and moist as you like. Add salt and pepper to taste. Serve immediately, or keep warm in the top of a double boiler, or cover and rewarm in a microwave oven.
Via Epicurious / Reprinted with permission from The Thanksgiving Story by Diane Morgan, (C) September 2009, Chronicle Books
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The Prettiest Turkey of Them All
The no. 1 highlight at a Thanksgiving celebration is the (traditional) turkey. Use all your talent into seasoning, baking and carving.
INGREDIENTS
- 1 12- to 14-pound turkey, giblets removed
- ½ cup unsalted butter, at room temperature
- Zest of 1 orange
- 2 tablespoons chopped fresh sage
- 2 cloves garlic, minced
- 1 tablespoon kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- ½ of a 750-milliliter bottle dry white wine
- 2 cups orange juice
- 10 to 12 fresh sage leaves
PREPARATION
Heat oven to 400 degrees. Pat turkey dry with paper towel and place it on a rack in a roasting pan. In a small bowl or on a clean cutting board, mash the butter together with the orange zest, sage, garlic, salt and pepper to create a paste. Lift the turkey’s skin at the neck and gently use your hand to separate skin from breast meat. Rub about half of the compound butter under the skin, covering the breast meat. Rub the rest of the butter over the skin of the turkey and season with a little more salt and pepper.Fold the wings of the turkey under the bird, and tie its legs together with butcher’s twine. Pour the wine and orange juice into the roasting pan, scatter the sage leaves over the liquid and carefully slide the pan into the oven.
Roast for about 2 to 3 hours, basting bird every 30 minutes with drippings. Start checking the bird 1 hour and 45 minutes into cooking, and tent it with foil if skin is turning too dark. Cook until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165 degrees. Transfer to a cutting board or platter and allow to rest at least 30 minutes before carving.
Via NYT Cooking
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Quick Orange-Apricot Cranberry Sauce
Flavoursome, sublime, festive orange-apricot cranberry sauce is the perfect companion to a crispy turkey slice.
INGREDIENTS
- 1 lb. cranberries
- 1/2 c. dried apricots, cut into 1/4-inch pieces
- 2 tsp. orange zest
- 1/4 c. fresh orange juice
- 1/3 c. granulated sugar
- 1/4 c. packed brown sugar
- 4 sprigs fresh thyme
PREPARATION
Cover and lock the lid. Cook on Manual High Pressure for 6 minutes. Use natural release for 5 minutes, before releasing any remaining pressure. Unlock the lid. Remove and discard thyme sprigs. Let cool for at least 10 minutes before serving.
Got to Love a Crunchy Crust
The sweet end to a Thanksgiving feast, the pumpkin pie and some fusion tea or coffee.
INGREDIENTS
(MAKES ONE 9" PIE)- 1 tablespoon sugar
- 1½ teaspoons kosher salt
- 2 cups all-purpose flour, plus more for surface
- 5 tablespoons chilled unsalted butter, cut into pieces
- 3 tablespoons chilled lard or vegetable shortening
- 1 tablespoon apple cider vinegar
- 1 large egg, beaten to blend
FILLING AND ASSEMBLY
- ⅓ cup sugar
- 1 teaspoon ground cinnamon
- ¾ teaspoon kosher salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 2 large eggs plus 1 large egg yolk, room temperature, beaten to blend
- 2 cups unsweetened pumpkin purée
- ⅔ cup sweetened condensed milk
- ⅓ cup heavy cream
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- Whipped cream (for serving)
PREPARATION
CRUST
Pulse sugar, salt, and 2 cups flour in a food processor until combined. Add butter and lard and pulse until mixture resembles coarse meal with a few pieces of butter and lard visible, about fifteen 1-second pulses. With motor running, drizzle in vinegar and 5½ Tbsp. ice water and pulse until dough is still crumbly but just holds together when squeezed (add 1 tsp. water at a time if necessary, but be careful not to overwork dough).
Turn out dough onto a work surface. Knead 1–2 times, pressing to incorporate any shaggy pieces. Flatten into a 6"-wide disk. Wrap with plastic wrap and chill at least 1 hour.
Preheat oven to 425°. Roll out dough on a lightly floured work surface to a 14" round. Transfer to a 9" pie dish. Pick up edges and allow dough to slump down into dish, letting excess dough hang over dish. Trim, leaving about a 1" overhang. Fold overhang under; pinch and crimp. Chill 30 minutes.
Line dough with parchment paper or foil, leaving some overhang. Fill with pie weights or dried beans. Bake until crust is dry around the edges and just beginning to brown, 25–35 minutes. Carefully remove parchment and weights and reduce oven temperature to 350°. Brush inside of crust (not the crimped edges) with egg wash and continue to bake until crust is set and beginning to lightly brown in the center, 10–15 minutes. Transfer to a wire rack and let cool.
Do Ahead: Dough can be made 3 days ahead; keep chilled, or freeze up to 2 months. Crust can be baked 1 day ahead; tightly wrap and store at room temperature.
FILLING AND ASSEMBLY
Preheat oven to 325°. Whisk sugar, cinnamon, salt, ginger, cloves, and nutmeg in a large bowl until no clumps remain. Add eggs, pumpkin, condensed milk, cream, maple syrup, and vanilla and whisk until smooth. Pour into cooled crust. Bake pie until edges are set and slightly puffed but center is recessed and wobbles like Jell-O, 60–75 minutes (it will continue to set after baking). Transfer to a wire rack and let cool at least 3 hours before slicing. Serve with whipped cream.
Do Ahead: Pie can be baked 1 day ahead; tightly wrap and chill. Serve warm or at room temperature.
