I am not one who likes to view the bird straight out of the oven, so I actually cook it the day before. Then I slice it, place it in baking dishes with foil on top to reheat the next day.
Because of this I am able to take the juices from the turkey, cool and remove the fat, then use them for the gravy.
2012 Thanksgiving Menu
Turkey (Alton Brown style)
Garlic Mashed Potatoes
Roasted Lemon Broccoli
Cranberry Sauce (Tyler Florence)
Rolls (purchased from store)
2 Pumpkin Pie
1 Bourbon Pecan Tart
Traditional Turkey Stuffing
9-10 C. stale, hard bread, shredded into 1″ chunks
3/4 C. unsalted butter, melted
12 oz. crimini or button mushrooms, cleaned and chopped
2 medium yellow onions, coarsely chopped
3 stalks of celery, coarsely chopped
6 cloves of garlic, minced or pressed
1 tsp. salt (or to taste)
1 tsp. freshly ground black pepper
1/8 C. fresh sage, minced
1/8 C. fresh thyme, minced
¼ C. fresh rosemary, minced
1/4 C. chopped freshly parsley
3 C. chicken broth, or as needed
1 C white wine, or as needed
In a large skillet, melt butter. Add onions and celery and cook about 5 minutes.
Add mushrooms and garlic and cook until mushrooms are barely tender, about 3 minutes longer.
Place mixture in a large mixing bowl.
Add salt, pepper, and other herbs and spices. Stir to combine.
Stir in bread pieces. Stir in 1 C. chicken broth and ½ C wine.
Add additional broth and wine until this bread stuffing recipe reaches your desired level of moistness, at least 2 additional cups. You can add up to 4 additional cups for very moist stuffing.
Pour herb stuffing mixture into a large, buttered casserole dish.
Bake, covered, in a preheated 350 degree F oven 45 minutes, or until hot throughout.
Uncover and bake 15 minutes more, until top is crisp.
Take drippings from the turkey and place them in a bowl.
Cool and remove most of the fat from the broth. Save.
2 cloves garlic, minced
1 t salt
¼ t pepper
1 C mushrooms sliced, optional
In a large, heavy-bottomed pan, over medium heat, toast ¼ C flour in ¼ C oil until off white.
As roux turns from sand color to light brown to caramel color, turn down heat.
Continue cooking and whisking constantly until roux is a dark brown color.
Increase heat to medium and add garlic, salt and pepper to roux.
Add turkey broth. (and mushrooms)
Stir together well and cook 10 minutes.
Roasted Garlic Mashed Potatoes
6 lbs (about 14 Cups) new potatoes preferred
1 C Parmesan cheese
½ head of garlic, roasted
1 t salt
2 t Montreal steak seasoning
1/4 C milk (to consistency)
1 C nonfat or lowfat sour cream
Bake or boil potatoes. When cool, take off skins.
Add all other ingredients
Roasted Cauliflower with 16 cloves of Garlic
1 large cauliflower, trimmed and cut into bite size pieces
16 clove garlic, peeled and lightly crushed
2 t fresh rosemary, minced
1 t salt
½ t black pepper
¼ C olive oil
½ C diced red pepper
Mix herbs, seasonings and garlic together.
Toss cauliflower and red pepper with mixture.
Place into a large baking dish in one layer.
Roast in preheated oven at 450°F for 20 minutes.
Toss and bake for 10 more minutes.
Roasted Lemon Broccoli
2 heads fresh broccoli, cleaned and cut into florets
2-3 tablespoons olive oil
1 tablespoon lemon juice, bottled is fine
2 garlic cloves, minced
1 teaspoon red pepper flakes (optional)
1 teaspoon salt, adjust to your liking
¼ t black pepper, adjust to your liking
Toss florets with other ingredients and place in baking dish to roast.
Place dish in 425°F oven for 20-25 minutes, until browned and roasted.
Place anything you want on a dish to leave on the table. I will have:
Fyrne’s Pumpkin Pie (Cheryl Corrigan’s mom)
Makes 2 9” deep dish pies
4 C fresh baked and pureed pumpkin
1 ½+ C sugar
1 t salt
1 t ginger
½ t nutmeg
4 t cinnamon
6 large or 5 extra large eggs
1 can evaporated lowfat milk
¾ C milk
Preheat oven to 450° F.
Combine thoroughly: pumpkin, sugar, salt, and spices
Add eggs, evaporated milk, and milk.
Pour into 2 9” inch pastry lined pie pans using pie shield for crust.
Bake 15 minutes at 450° then turn it to 325° and bake 40 minutes longer or until knife comes out clean.
To make smaller pies take an egg out and some milk and/or pumpkin. I usually make this large recipe and if I have left over I put it in custard cups without a crust.
Bourbon-Pecan Tart with Chocolate Drizzle
Make the tart a day ahead, and store it in the refrigerator. You can use a 9-inch pie plate instead: simply roll the dough to a 13-inch circle, fold the edges under, and flute.
1 cup packed light brown sugar
3/4 cup dark corn syrup
3 tablespoons all-purpose flour
2 tablespoons bourbon
2 tablespoons molasses
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs
1 large egg white
2/3 cup pecan halves
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
1/2 ounce bittersweet chocolate, chopped
Preheat oven to 350°.
Combine first 10 ingredients, stirring well with a whisk. Stir in pecans. Roll dough into a 13-inch circle; fit into a 9-inch removable-bottom tart pan coated with cooking spray. Trim excess crust using a sharp knife. Spoon sugar mixture into prepared crust. Bake at 350° for 45 minutes or until center is set. Cool completely on a wire rack.
Place chocolate in a microwave-safe bowl; microwave at HIGH 1 minute. Stir until smooth. Drizzle chocolate over tart.