Thanksgiving Dinner

The family decided a couple months ago to cancel Thanksgiving this year so we all made it for ourselves.  For us, that's just the two of us.  So many leftovers... Yea!

Clementine-and-Garlic Roast Turkey

Note seasoned butter under the skin did not add much if any flavor and the butter left dark blotches on the skin.

Justin Chapple November 2017

 To make the tastiest, quicket, easiest jus for turkey, Food & Wine’s Justin Chapple includes juicy clementines and garlic in the roasting pan, adding excellent flavor.

Ingredients

• 1 1/2 sticks unsalted butter, softened

•  6 clementines, zested 
(1 1/2 tablespoons) and halved crosswise 

•  4 large garlic cloves, finely grated, plus 6 whole garlic heads, halved crosswise 2 teaspoons finely chopped thyme, plus 10 sprigs

•  One 12- to 14-pound turkey, rinsed and patted dry

•  Kosher salt Pepper

•  2 cups chicken stock or low-sodium broth

Step 1    In a medium bowl, blend the butter with the clementine zest, grated garlic and chopped thyme. Run your fingers under the turkey breast and thigh skin to loosen it, then spread the butter mixture under and over the skin of the breast and thighs. Season the turkey inside and out with salt and pepper. Transfer to a rack set in a roasting pan and let come to room temperature, about 1 hour.

Step 2    Preheat the oven to 400°. Roast the turkey for about 
30 minutes, until lightly browned. Add the chicken stock to the roasting pan and roast for 30 minutes. Scatter the clementine halves, garlic heads and thyme sprigs in the pan. Roast for about 1 hour longer, rotating the pan a few times, until an instant-read thermometer inserted in the inner thigh registers 165°. Transfer the turkey to a cutting board; let rest for 30 minutes. Transfer the clementines, garlic heads and thyme to a plate, tent with foil and keep warm.

Step 3    Meanwhile, skim the fat off the pan juices and transfer the juices to a medium saucepan. Squeeze the roasted garlic from 1 head and whisk into the pan juices. Bring to a boil over moderately high heat and cook, whisking frequently, until slightly reduced, about 5 minutes. Season the roasted garlic jus with salt and pepper. Carve the turkey and transfer to a platter. Arrange the roasted clementines, garlic heads and thyme around the carved turkey and serve with the jus.

Make Ahead

The seasoned uncooked turkey can be refrigerated overnight. Bring to room temperature before roasting.

Make Ahead Turkey (Thanksgiving) Gravy

Servings: 2-1/4 cups

Prep Time: 15 MinutesCook Time: 2 Hours 15 MinutesTotal Time: 2 Hours 30 Minutes

• 2 turkey wings
• 4 ribs of celery, roughly chopped (use leaves too)
• 1 onion, cut into chunks
• 4 cloves garlic, smashed with the back end of a knife
• 6 cups water
• 4 Tablespoons (1/4 cup) unsalted butter
• 1/4 cup all-purpose flour
• 2 cups turkey stock, strained and defatted
• 1/2 cup whole milk
• 1 teaspoon apple cider vinegar
• kosher salt to taste (I used 1/2 teaspoon)

• Preheat oven to 375 degrees F and in a large sauté or roasting pan (I use my large Dutch oven), roast (on a lower oven rack) turkey wings, celery, onion and garlic for 2 hours. Remove from the oven.
• Add water and bring to a boil. Turn down heat and simmer on low for one hour, uncovered. Stock will reduce.
• Strain the stock into a bowl with at least a 4 cup capacity. Place liquid into the refrigerator for at least 2 hours or overnight and remove the fat accumulated on top.
• In a large sauté pan, melt unsalted butter and whisk in flour. Cook, whisking constantly over medium heat for two minutes. This will cook out the flour taste. Whisk in defatted turkey stock and cook until thickened. (The gravy should coat the back of a spoon.) Add milk, cider vinegar and salt to taste. If by some chance you cannot get your gravy as thick as you like it, don't panic. It's always possible you measured something wrong. In an emergency, you can always dissolve 1 teaspoon of cornstarch in one teaspoon of cold water and SLOWLY add it to the gravy while whisking. It will be fine. Just remember, gravy often thickens up a bit when it's off the heat and you want a nice pourable liquid for all those lovely side 

Sour Cream Mashed Potatoes

cream, cheese, or any other of those traditional mashed potato enhancers. Sour cream adds tang, body, and a rich creaminess that cannot be matched.

Everyday Food, November 2011

Ingredients

• 4 1/2 pounds russet potatoes (about 7 medium), peeled and cut into 1-inch pieces
• 3/4 cup whole milk
• 1/4 cup (1/2 stick) unsalted butter
  1 cup sour cream
• Coarse salt and ground pepper

Directions

• Step 1 In a large pot, bring potatoes to a boil in salted water over high. Reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, about 15 minutes. Drain and return to pot. Mash until potatoes are fluffy and almost smooth.
  
  Step 2 In a small saucepan, heat milk and butter over medium-low until butter is melted and mixture is warm. Pour into potatoes and stir to combine. Stir in sour cream and season with salt and pepper.

Yellow Cake Cornbread

 Mix one box JIFFY Golden Yellow cake mix and one box or JIFFY Corn Muffin Mix

Mix both boxes together and all the ingredients that are called for on both boxes.  Mix and pour into 8X8 greased pan.  Bake at the same temp called for on the box. May take a little longer because of the extra batter. Just bake until golden brown and tooth pick comes out clean. 

Second option:  One large Yellow Cake Mix -any brand - and 2 small Jiffy Corn Muffin mix boxes.  Mix together all ingredients called for on each box. Pour batter into 13”X9” greased pan. Bake at 359º.  Probably takes about 40 minutes. Use toothpick to test . It gets high in the middle. 

Sweet Potatoes With Sour Cream and Pecans

Total time: 1 1/2 hours  Yield: 6 servings

2 tablespoons coconut oil or olive oil

2 pounds sweet potatoes (4 to 5 medium potatoes), scrubbed but not peeled

1 teaspoon garam masala (or curry powder)

3/4 teaspoon kosher salt, plus more as needed

Large pinch of black pepper

1/2 cup sour cream

1 teaspoon fresh lime juice, plus more for serving

1 to 3 tablespoons whole milk, for thinning the sauce

1 tablespoon lime zest

1/3 cup toasted pecans, roughly chopped (see Note)

1. Heat oven to 350 degrees. If your coconut oil is solid, place it in a small saucepan over low heat. Let it melt, stirring with a wooden spoon. (No need to heat liquid coconut oil or olive oil.)

2. Cut each sweet potato in half lengthwise, then slice each half lengthwise into 3 or 4 wedges, about 3/4-inch thick.

3. Put the sweet potato wedges in a large bowl and add the coconut oil, garam masala, 3/4 teaspoon salt and the pinch of pepper, tossing everything so the potatoes are well coated.

4. Spread the potatoes in an even layer on a large baking sheet. (Lining the pan with parchment paper will make clean up easier, but it’s not necessary.) Roast, using tongs to carefully turn the potatoes after 30 minutes, until soft and caramelized, about 1 hour.

5. While the sweet potatoes are roasting, make the lime sour cream: In a small bowl, whisk together sour cream, lime juice and a pinch of salt. Whisk in enough milk (by the teaspoon) to make a pourable sauce. It should be a bit thicker than heavy cream. Taste and add more salt and lime juice as needed. Set aside.

Unauthorized access.

6. Once the sweet potatoes are done but still hot on the baking sheet, sprinkle lime zest all over them. (Adding the zest to the hot potatoes brings out the lime flavor.)

7. Using tongs or a large serving spoon, arrange sweet potatoes on serving platter. Drizzle the sour cream mixture all over the potatoes, and sprinkle toasted pecans on top. Squeeze more lime juice on top if you like. Serve hot or warm.

Tip: To toast pecans, spread them out on a rimmed baking sheet, and bake at 350 degrees until they smell nutty, 7 to 10 minutes. 

Best Ever Cranberry Sauce — Hall of Fame version

Prep Time: 5 minutesCook Time: 5 minutesTotal Time: 10 minutesYield: Serves 6

Best Ever Cranberry Sauce: The title describes this iconic holiday condiment. Winner in countless taste tests over the years, this is my most-requested version. Don’t show up to Thanksgiving or Christmas dinner without it, and make this a week ahead of your big dinner, for best flavor.

Ingredients

• 1 1/4 cups granulated sugar
• 3/4 cup water
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1 (12-ounce) bag fresh cranberries
• Zest of 1 orange (orange part only)

Directions

1. In a 2-quart heavy saucepan, add sugar, water and spices and cook, stirring often, until sugar dissolves, syrup is clear and comes to a rolling boil, about 3 minutes. In a colander, rinse and pick over the cranberries to remove any mushy ones. Add cranberries to boiling syrup and continue cooking, uncovered, just until they begin to pop, about 3-5 minutes (set the timer). Be careful not to cook them too long or they will get mushy.
2. Remove from heat, stir in orange zest and cool to room temperature, uncovered. Ladle into clean jars or plastic containers, label and refrigerate until ready to serve. You may serve it cold straight from the fridge, or serve it at room temperature, which is my favorite way.
3. Makes about 2 1/2 cups sauce, enough to serve 6.

Notes

Recipe source: Dorothy Reinhold | Shockingly Delicious

Cook’s trick: Make two batches and stick one jar of it in the back of the refrigerator, to be discovered two months later. It will be an utterly delicious cook’s treasure!

Cranberry Chutney 

Ingredients

4 cups fresh cranberries

1 cup water

2 cups sugar                             

2 cinnamon sticks

6 whole cloves

1 teaspoon salt

2 tart apples, peeled, cored and diced (i use granny smith apples)

2 pears, peeled, cored, and diced

1 small yellow onion

1 cup raisins

1/2 cup crystallized ginger, diced or 1 teaspoon of dried ground ginger

Directions Step-By-Step

In a deep 6 quart saucepan, bring cranberries, water, sugar, cinnamon sticks, cloves and salt to a boil over medium heat.

Stir frequently for about 10 minutes, until cranberries start to make a popping sound.

Once cranberries begin to pop, reduce heat to simmer. Add diced apples, pears, onion and raisins, and continue stirring frequently until mixture begins to thicken. (10 to 15 minutes.)

Remove from heat. Stir in ginger. Cool to room temperature. Remove cinnamon sticks and cloves before serving.

Recipe makes about 3 quarts. I heated my jars and poured in the hot cranberries, sealed the jars with canning lids and turned them upside down until cool. This seals the jars slightly, enough to store them in the refrigerator for a couple of months. Plenty long enough to get you through the holidays.

Sweet Potato Souffle

Linda Rayburn to me

 

----- Original Message -----

From: Rebecca Moore

To: Linda Rayburn

Sent: Tuesday, December 01, 2009 7:29 PM

Subject: Sweet Potato Souffle

3 cups mashed sweet potatoes

1 Cup Sugar (I thought this was excessive so I only used 1/2 cup. Next time I may omit this completely or substitute

                          1-2 T. apple juice) Note from Norm. I used canned sweet potatoes and 2 tsp. of apple juice.

1/2 tsp salt

2 eggs, beaten

1/3 stick margarine or butter, melted

1/2 C milk

1tsp vanilla

Mix all ingredients together and pour into a greased baking dish.

Topping:

1/3 stick margarine or butter, melted

1 C brown sugar

1 C chopped nuts

1/3 C flour

Melt butter. Mix together flour and sugar, add melted butter and chopped nuts. Pour over the sweet potato mixture. 

Bake at 350 degrees for 35 to 40 minutes.

 

Rebecca Moore

913-254-7425

• Deviled Egg with Relish

Relish adds a sweet, tangy kick to the classic deviled egg.

Prep:15 mins  Total: 35 mins  Yield: Makes 12

I used less mayo and relish and added a big pinch of powdered Ranch dressing mix

Ingredients

• 6 large eggs
• 1/4 cup mayonnaise 
• 3 tablespoons relish
• 1/4 teaspoon mustard
• Cayenne pepper
• Coarse salt
• Smoked paprika, for serving (optional)
• Directions
• Step 1 Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 7 minutes. Drain, and run eggs under cold water to cool.
  
  Step 2 Meanwhile, in a medium bowl, mix together mayonnaise, relish, mustard, and a large pinch of cayenne.
  
  Step 3 Peel eggs, and halve lengthwise. Carefully remove yolks to bowl with mayonnaise mixture, leaving whites intact.
  
  Step 4 Mash egg yolks with mayonnaise mixture until smooth; season with salt. Mound into egg whites. Sprinkle with paprika just before serving, if desired.