GOBBLE IT UP!
Tasty Thanksgiving dishes, tips from the pros
The countdown to Thanksgiving is on. Here are a few classic recipes from local tastemakers that are sure to impress your friends and family this year. We have the perfect turkey from chef Michael Schlow, a Skillet Apple Sausage Cornbread Stuffing from blogger and cookbook author Kate Bowler, Chris Coombs’ green bean casserole, a healthy sweet potato dessert from Life Alive, and we threw in a big batch fall cocktail as a fun bonus.
First and foremost, the turkey. Find out how Schlow gets his turkey perfect every year.
BEST THANKSGIVING TURKEY
16-18 lb. turkey (broken down into boneless breasts with wings attached and bone-in thigh/leg)
1 lb. carrots (peeled, cut
into 1-inch pieces)
1 lb. onions (peeled, cut into
1-inch pieces)
1 lb. celery (cut into 1-inch
pieces)
10 oz. extra virgin olive oil Kosher salt
Pepper Smoked paprika 8 oz. chicken stock
Preheat oven to 250 degrees.
Divide all vegetables into 2 roasting pans. Season generously with kosher salt, black pepper and approximately 3 oz. extra virgin olive oil in each pan.
Divide breasts from legs and thighs. Season legs and thighs first with a generous sprinkle of kosher salt, black pepper and smoked paprika. Place in one roasting pan, skin side up, on top of veggies.
Add 4 oz. chicken stock to the pan with the legs and thighs;
Place in the oven and set timer for 90 minutes.
After 90 minutes, season the breasts in same manner and add to the other roasting pan, skin side up. Add chicken broth, and place in oven with legs and thighs.
When about 2 inches of clean bone starts to show on the leg of the turkey legs, the legs are done. To test if breasts are done, pierce with a fork and if juices run clear, breasts are done. Finish with a few minutes of high broil to crisp skin. Serves 8-10.
Here are a few pro tips to make sure your turkey is juicy and flavorful:
1. Baste turkey with drippings throughout.
2. When 1½-2 inches of bone shows on the turkey leg, the legs are finished.
3. When the breast is pierced with a sharp thin prong/skewer and the juices run clear, the breast is done.
4. Throw under broiler at the very end for a few minutes to get skin extra crispy.
5. Save juices from the pan to make gravy.
The next big item on any Thanksgiving menu is the stuffing. Kate Bowler, cookbook author of “The New England Invite,” shares her killer Skillet Apple Sausage Cornbread Stuffing.
SKILLET APPLE SAUSAGE CORNBREAD STUFFING
2 (8 oz.) boxes cornbread
mix, prepared
3 sweet Italian sausages,
removed from casings 8 T. butter, divided
1 large yellow onion 2 shallots
2 apples
2 c. chicken stock ¼ t. celery salt ½ t. black pepper
1 T. fresh thyme, plus more
for garnishing
Prepare the cornbread as directed and leave out uncovered overnight.
Preheat oven to 450 degrees.
Remove the sausage from its casing and cook in a large cast-iron skillet until all the small crumbles are browned; remove and set in a large bowl.
In the same skillet, melt half of the butter and add in the chopped onions, thinly sliced shallots and cubed apple pieces. Saute until the onions begin to soften; remove from the pan and add to the sausage.
Add the chicken stock to deglaze the skillet, scraping up any remaining onions; cook until the stock is warmed.
In the large bowl containing the sausage and onion mixture, add in celery salt, pepper and minced thyme leaves.
Add in the cubed, stale cornbread to the bowl and toss all the ingredients together.
Slowly pour the warmed chicken stock over the cornbread mixture and begin to combine. Use 1½-2 cups of the stock, depending on how dry your cornbread was to start.
Transfer the cornbread stuffing back to the skillet. Melt remaining butter and drizzle over the cornbread.
Bake the stuffing in the skillet for 15 minutes and garnish with fresh thyme leaves before serving. Serves 6-8.
Tip: The cast-iron skillet actually makes a difference in the outcome of this recipe. It adds lots of flavor when you cook and bake it in the same dish. You don’t lose out on any of the crispy little bits of shallots and sausage at the bottom of the pan. The added bonus is when you cook and serve it in the same pan, you have one less dish to do after dinner! If you don’t have a cast-iron skillet, cook as directed in a large pan and transfer the stuffing to a baking dish to finish in the oven. It may need a few minutes longer to cook in a non-cast-iron pan to get the desired crispiness on top.
Next up is Chef Chris Coombs’ take on the classic green bean casserole.
GREEN BEAN CASSEROLE
2 lbs. cremini mushrooms 3 large shallots, sliced 2 cloves garlic, crushed 4 sprigs thyme
¼ c. extra virgin olive oil 1 T. salt, plus salt to taste 1 t. pepper ¼ c. butter ¼ c. flour
2 c. light cream
2 c. chicken stock
1 t. sherry vinegar
2 lbs. green beans
PICKLED BEET TOPPING
1 small beet, peeled and sliced ½ c. cider vinegar ½ c. water
2 T. sugar
1 T. salt
1 lb. shallots, sliced into
thin rings
1 container crispy onions
for garnish
To pickle the beets: Place the beet slices, cider vinegar, water, sugar and salt in a small pot and bring to a boil. Pour over sliced shallots and cover tightly with plastic wrap. Allow to cool.
To prepare the Green Bean Casserole: Preheat oven to 400 degrees. Rinse cremini mushrooms thoroughly.
Toss with shallots, garlic, thyme, extra virgin olive oil, salt and pepper. Place on baking sheet and roast until golden brown.
In a food processor, chop the mushrooms into small pieces and set aside.
Melt butter in a medium saute pan. Add flour and stir with wooden spoon, cooking over medium heat until the flour smells lightly toasted (2 to 3 minutes). Add cold light cream in ½ cup increments, stirring until smooth in between each addition with a whisk.
Add chicken stock and continue whisking until mixture comes to a full boil. Simmer for 15 minutes, or until the raw flour taste is gone.
Add the chopped mushrooms and season with salt and sherry vinegar to taste.
Bring a large pot of boiling water to a boil. Add green beans and cook until just tender. Toss with hot mushroom sauce and garnish with pickled beets and crispy onions. Serves 8.
We talked about pies last week, so here is a lighter option for a festive dessert from Life Alive and @BucketListBoston.
SWEET POTATO SMOOTHIE
3 oz. scoop sweet potato puree, frozen (directions follow)
1 large ripe banana, frozen
(about ¾ c.)
2 T. maple syrup
1 T. fresh turmeric, juiced
(or 1 t. ground turmeric) 3 shakes ground cinnamon ½ t. pure vanilla extract 5-6 ice cubes
6 oz. milk (coconut milk or oat milk preferred, but any milk will work)
To make the sweet potato puree, peel and boil 3 sweet potatoes until tender. Drain thoroughly. Mash and season with 2 T. coconut oil, 1 oz. maple syrup and a good pinch of salt. Portion into 3 oz. scoops and freeze. Canned sweet potato puree may be substituted.
Blend, starting at low and moving up to high speed, all the ingredients above. Mixture should be thick and rich.
Scoop contents into a bowl and top with spiced walnuts, fresh raspberries, dried coconut, bee pollen and black sesame, or the toppings of your choice. And finally, here is a big batch cocktail that is sure to please your guests!
CIDER HOUSE MARGARITA
2 parts Ghost Tequila 1 part apple cider ½ part lime juice ½ part cinnamon simple syrup Cinnamon sticks Apple slices
Combine tequila, apple cider, lime juice and cinnamon simple syrup with ice.
Pour into old-fashioned glasses with fresh ice.
Garnish with a cinnamon stick and apple slice. Happy Thanksgiving!