Thanksgiving Dinner 2022
ANother year another thanksgiving dinner, so glad to be able to have a normal gathering and feast after two years of restrictions. Made many of the same recipes but also tried new ones.
Thanksgiving dinner menu 2022:
Turkey with Cranberry Sauce (Prieselberren) and Gravy
Maple Glazed Carrots with Pecans
Warm Brussel Sprouts Salad
Crispy Parmesan Thyme Sweet Potato Stacks
Green Bean Casserole
Jalapeno Cheddar Cheese Cornbread
Mashed Potatoes (made by a friend)
Pumpkin Pie
Pecan Pie
Cinnamon Ice Cream
Vanilla Bean Coconut Ice Cream
Expertly Spiced and Glazed Turkey
Recipe from https://www.bonappetit.com/recipe/expertly-spiced-and-glazed-roast-turkey
Serving: 8-10
Ingredients:
1 12–14-lb (5-6KG) turkey, neck and giblets removed
2 Tbsp whole black peppercorns
2 Tbsp whole pink or black peppercorns
1/2 cup Diamond Crystal or 1/4 cup plus 1.5 tsp morton kosher salt
2 Tbsp garlic powder
2 Tbsp onion powder
1 Tbsp light brown sugar
1 Tbsp smoked paprika
GLAZE AND ASSEMBLY
Small handful of hardy herbs (such as sage, rosemary, bay leaves, and/or thyme)
4 garlic cloves, crushed
2 2x1" (2.5cm) strips orange zest
1/3 cup (78ml) low-sodium soy sauce
1/3 cup (packed) light brown sugar
1/3 cup (78ml) sherry vinegar or red wine vinegar
6 Tbsp neutral oil (such as vegetable, peanut, or canola)
Instructions:
TURKEY
Place turkey, breast side up, on a cutting board and pat dry. Grip a wing and pull it outward so you can see where it attaches to the body. Using a sharp boning or chef’s knife, cut though the joint to separate the wing from the breast (if you hit bone, you’re in the wrong spot; pull the wing out farther to help you get into the place where the joint meets the socket). Remove wing; repeat on the other side.Cut through skin connecting 1 leg to carcass. Pull leg back until the ball joint pops out of its socket; cut through the joint to separate leg. Repeat on the other side.
Now for the breast: Position the turkey breast side down with the opening facing you. Using kitchen shears, cut along one side of backbone until you get all the way through the neck end, then turn the turkey 180° and cut through the other side to remove the backbone (save it for making stock).
Very finely grind black and pink peppercorns in a spice mill or mortar and pestle; transfer to a medium bowl. Add salt, garlic powder, onion powder, brown sugar, and paprika and use your fingers to mix together.
Place turkey pieces, skin side up, on a wire rack set inside a rimmed baking sheet. Sprinkle salt mixture liberally all over turkey, patting to adhere. You may not need all of it, but it’s good to have extra since some will end up on the baking sheet. Chill bird, uncovered, at least 24 hours and up to 2 days.
GLAZE AND ASSEMBLY
Remove turkey from wire rack and rinse baking sheet and rack if needed (turkey will most likely release some liquid). Line baking sheet with 3 layers of foil to make cleanup easy and set rack back inside. Arrange turkey pieces on rack, skin side up, and let sit at room temperature 2–3 hours to help decrease the cooking time.
Meanwhile, cook herbs, garlic, orange zest, soy sauce, brown sugar, and vinegar in a small saucepan over medium heat, stirring occasionally, until sugar is dissolved and glaze thickens slightly (it should just barely coat a spoon), 10–12 minutes. Remove glaze from heat.
Place a rack in middle of oven; preheat to 425f/220c. Rub turkey with oil and pour 1 cup water into baking sheet. Roast turkey, rotating baking sheet halfway through, until skin is mostly golden brown, 20–25 minutes. Reduce oven temperature to 300f/250c and continue to roast turkey, brushing with glaze every 20 minutes and adding more water by 1/2 cupfuls as needed to maintain some liquid in baking sheet, until an instant-read thermometer inserted into the thickest part of breast registers 150f/65c, and 170f/76c when inserted into the thickest part of the thighs, 50–70 minutes longer (total cooking time will be 1–1½ hours). Skin should be deep golden brown and shiny. Transfer turkey to a cutting board; tent loosely with foil. Let rest 30–60 minutes before carving.
Jalapeno Cheddar Cheese Cornbread
Recipe from Ina Garten https://barefootcontessa.com/recipes/jalapeno-cheddar-cornbread
Prep time: 10 mintues
Inactive time: 20 minutes
Cook Time: 35 minutes
serving: 24 large pieces
Ingredients:
3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups (475 ml) milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks/ 226g) unsalted butter, melted, plus extra to grease the pan
8 ounces (226g) aged extra-sharp Cheddar, grated, divided
1/3 cup chopped scallions, white and green parts, plus extra for garnish (3 scallions)
3 tablespoons seeded and minced fresh jalapeno peppers (2 to 3 peppers)
Instructions:
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don’t overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
Meanwhile, preheat the oven to 350F/ 175C. Grease a 9 x 13 x 2-inch (23 x 33 x 5cm) baking pan.
Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.
This can be made ahead of time and then warmed up slightly in the oven before serving.
Warm brussel sprouts salad
Recipe from https://www.ambitiouskitchen.com/warm-brussels-sprouts-salad/
servings: 12
Ingredients :
For the dressing:
6 tablespoons olive oil
6 tablespoons fresh lemon juice
2-4 teaspoons pure maple syrup
2 teaspoon dijon mustard
2 clove garlic, minced
1 teaspoon salt
Freshly ground black pepper
For the brussels sprouts salad:
14-16 slices bacon
1 cup raw hazelnuts, chopped (raw pecans or marcona almonds would also be great options)
2 tablespoon olive oil
2 lbs (900 g) brussels, washed, stems removed, and roughly chopped/shredded
1 cup shaved parmesan cheese
Optional:1/2 cup dried cranberries or dried cherries or dried blueberries
Instructions:
First make the dressing: in a medium bowl, whisk together the olive oil, lemon juice, maple syrup, dijon, garlic, salt and pepper. Set aside.
Place a large skillet over medium low heat. Add in hazelnuts and toast for 2-3 minutes until nice and golden and fragrant. Remove from the pan and set aside.
Cook the bacon: add bacon to a large skillet or pan and place over medium heat, cook bacon on both sides until crispy and golden brown. If the pan starts to smoke at any point, simply lower the heat. I always cook my bacon on medium low heat. Once bacon is done, blot with a paper towel to absorb excess grease, then chop into bite sized pieces.
Add olive oil to the same large skillet and turn up the heat to medium high. Stir in brussels sprouts and saute for a few minutes until they start to become slightly golden brown. Turn heat to low and add in the dressing, parmesan cheese and bacon; saute for a few more minutes so the cheese melts then serve immediately. Serves 4-6. Garnish with extra bacon, hazelnuts and shaved parmesan.
Crispy Parmesan Thyme Sweet Potato Stacks
Recipe from https://www.halfbakedharvest.com/crispy-parmesan-thyme-sweet-potato-stacks/
Serving: 10
Ingredients:
2 stick (1 cup/225 g) salted butter
2-3 cloves garlic, grated
9-10 medium sweet potatoes, cut into 1/8 inch thick slices
4 tablespoons chopped fresh thyme
4 teaspoons chopped fresh oregano
1 cup grated parmesan cheese
1/2 cup grated manchego cheese
kosher salt and black pepper
Instructions:
Preheat the oven 400° F/205C. Lightly grease a 2- 12 cup muffin tin.
In a small pan, melt together the butter and garlic until fragrant, about 5 minutes.
In a large bowl, combine the sweet potatoes, garlic butter, thyme, oregano, parmesan, manchego, and a large pinch each of salt and pepper. Toss well to coat. Layer the sweet potatoes evenly in the prepared muffin tin, stacking the layers all the way to the top. The sweet potatoes will shrink down as they cook.
Cover with foil and place on a baking sheet. Transfer to the oven and roast for 40 minutes. Remove the foil and continue cooking another 20-25 minutes or until the potatoes are tender and golden. Run a butter knife around the edges of each stack to release them. Serve immediately, sprinkled with a little sea salt.
Green Bean Casserole
Recipe from https://thenovicechefblog.com/the-best-green-bean-casserole/
Serving: 8
Ingredients:
3 tablespoons kosher salt
2 1/4 pounds (1 kg) fresh green beans, rinsed and ends trimmed
3 tablespoons unsalted butter
1 medium yellow onion, diced
3 cloves garlic, minced
3 large (250g) portobello mushrooms, sliced or diced
1.5 teaspoon kosher salt, to taste
1-1.5 teaspoon freshly ground black pepper, to taste
3 tablespoons all-purpose flour
1.5 cup (350 ml) chicken broth (or vegetable stock)
1.5 cup (350 ml) half-and-half (or heavy cream)
1/2 cup breadcrumbs
7 oz (200 g) Fried Onions
Instructions:
Preheat oven to 375F/190C. Grease a 9x13 casserole dish, set aside.
Blanch the beans: In a large pot, bring about a gallon of water and 2 tablespoons of salt to a boil. Add the green beans and boil for 8 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking process. Drain and set aside.
Canned Green Beans: If using canned green beans instead, drain green beans completely and set aside.
Melt butter in a large skillet set over medium-high heat. Add the garlic and onions, stirring occasionally, until the onions begin to soften, about 4 to 5 minutes. Add the mushrooms, salt and pepper and continue to cook for another 1 to 2 minutes.
Sprinkle in the flour and stir to combine. Cook for 2 minutes. Add the chicken broth and stir to combine. Then add the half and half and simmer until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Remove from the heat and stir in all of the green beans. Transfer green bean mixture to prepared casserole dish.
Top with the bread crumbs and then layer the french fried onions on top. Place casserole in the oven and bake until bubbly, about 20 minutes. If your onions start to brown too quickly, cover the casserole with foil. Serve immediately!
Maple Glazed Carrots with Pecans
Cook Time: 15 minutes
Servings: 12
Ingredients:
3 lb (1.3 kg) carrots sliced or cut into sticks
6 Tbsp (85g) butter
salt and pepper
9 Tbsp maple syrup
1/2 (120ml) cup water
3 cup pecan pieces (chopped)
1.5 tbsp chopped fresh parsley
Instructions:
Combine all ingredients except pecans and parsley in a saucepan no more than 7 inches (18cm) in diameter.
Cover; bring to a boil, reduce heat and simmer until carrots are just getting tender.
Uncover, and add pecans. Boil off any remaining liquid, watching closely and stirring occasionally. then sprinkle parsley before serving.
perfect pumpkin pie
active Time: 20 minutes
total Time: 2 hour 30 minutes (include cooling)
Serving: 8-10
Ingredients:
all butter pie dough:
1 stick (113g) cold unsalted butter, cubed
1 1/4 cup all-purpose Flour
1/4 tsp salt
1/4 cup (60ml) ice water
Classic Pumpkin Pie:
4 large eggs
3/4 cup sugar
1 tbsp cornstarch
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
pinch of salt
1 15 oz (425g) can pumpkin puree
1/2 cup (120ml) heavy cream
1 3/4 tsp pumpkin pie spice (or sub mix of ginger, cinnamon, nutmeg & cloves)
Instructions:
To prepare crust, in a food processor, PULSE the flour with the salt. add the cubed butter and pulse until butter is the size of peas. Drizzle in the water and pulse until the crumbs are MOISTENED; turn out onto a work surface. gather into a ball, flatten, wrap in plastic and refrigerate for 30 minutes.
preheat the oven to 350F/176C. On a LIGHTLY floured surface, roll out the pie dough to …inch round a scant 1/4 inch thick. fit piedough into a 9 inch glass pie plate and trim the overhang to 3/4 inch. fold the dough under itself and crimp decoratively; refrigerate the pie shell for 10 minutes.
line the pie shell with foil and fill with pie weights or dried beans. bake in the cetner of the oven until nearly set, about 15 minutes.
remove the foild and weihgts and bake until the crust is pale golden, about 10 minutes. Let cool slightly.
in a bowl, whisk the eggs with the sugar, cornstarch, cinnamon, cloves and salt until smooth. whisk in the pumpkin, then the cream. carefully pour the filling into the crust. bake for 45 minutes, until the custard is set (if the crust browns too fast, cover it with foil): Cool on a rack.
Pecan Pie
recipe from https://www.epicurious.com/recipes/food/views/old-fashioned-pecan-pie-356072
ACTIVE TIME: 35 min
TOTAL TIME: 5 hr (includes making pastry and cooling pie)
Serving: 8-10
Ingredients:
Pastry dough (see below for recipe)
3/4 stick (85g) unsalted butter
1 1/4 cups packed light brown sugar
3/4 cup (177ml) light corn syrup
2 teaspoon pure vanilla extract
1/2 teaspoon grated orange zest
1/4 teaspoon salt
3 large eggs
2 cups pecan halves (1/2 pound/ 226g)
Whipped cream or vanilla ice cream (for serving; optional)
Preparation:
Preheat oven to 350f/176c with a baking sheet on middle rack.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest, and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.
Put pecans in pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely.
Pie can be baked 1 day ahead and chilled. Bring to room temperature before serving
Pastry Dough
ACTIVE TIME: 15 min
TOTAL TIME: 1 1/4hr
YIELD: Makes 1 (9-to 9 1/2 inch) pie or tart shell
Ingredients:
1 1/4 cups all-purpose flour
1 stick (113g) cold unsalted butter, cut into 1/2-inch pieces
1/4 teaspoon salt
3 to 5 tablespoons ice water
Preparation:
Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea- size butter lumps.
Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse in processor) until incorporated.
Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. Do not overwork dough or pastry will be tough.
Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together, with a pastry scraper if you have one, and press into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
Dough can be chilled up to 3 days.
Cinnamon Ice Cream
Recipe from https://cooking.nytimes.com/recipes/1016618-cinnamon-ice-cream
Serving: 1.5 pints (850ml)
Ingredients:
1 cinnamon stick
2/3 cup sugar
2 cups (475 ml) heavy cream
1 cup (240 ml) milk
1/8 tsp fine sea salt
6 large egg yolks
Instructions:
Break cinnamon stick into a food processor. Add sugar and process until finely ground.
In a small pot, simmer heavy cream, milk, cinnamon sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into yolks, then whisk the yolk mixture back into the pot with the cream.
Return pot to medium-low heat and gently cook until mixture is thick enough to cat the back of a spoon (about 170f/76c on an instant-read thermometer). Remove from heat and allow custard to steep for 30 minutes.
Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
Churn in an ice cream machine according to manufacturers instructions. Serve directly from the machine for soft serve or store in freezer until needed.
Vanilla Bean Coconut Ice Cream
Recipe from https://minimalistbaker.com/vanilla-bean-coconut-ice-cream/
Serving: 8
Ingredients:
2 414-ml cans coconut cream* or full-fat coconut milk
100 g organic cane sugar (sub up to half with agave nectar or maple syrup)
1 pinch sea salt
1 vanilla bean pod (split and scraped // or 1/4 – 1/2 tsp vanilla powder per 1 pod)
2 tsp pure vanilla extract
Instructions:
The day or night before, place your ice cream churning bowl in the freezer to properly chill.
The following day, add coconut milk, organic cane sugar (sub up to half with natural sweetener), sea salt, scraped vanilla bean and vanilla extract to a HIgh-Speed blender and blend on high until completely creamy and smooth for 1-2 minutes to fully dissolve the sugar. Add more cane sugar or agave if it needs more sweetness, or more vanilla if it needs more vanilla flavor.
Add mixture directly to chilled ice cream maker and churn according to manufacturer’s instructions – about 45 minutes. It should look like soft serve.
Once churned, transfer the ice cream to a large freezer-safe container (such as a loaf pan) and use a spoon to smooth the top.
Cover securely and freeze for at least 4-6 hours or until firm. Set out for 5-10 minutes before serving to soften – a hot ice cream scoop also eases scooping.
Will keep in the freezer for up to 10 days, though best when fresh.