All About Thanksgiving

kincommunity:

BETH’S THANKSGIVING FOR ROOKIES! 

Airs tomorrow at 7:00amPST on www.youtube.com/kincommunity

Mom’s No-Fuss Turkey

Serves 8

Ingredients:

1 12lb Turkey*

4 tbsps of melted butter

2 tbsp of rosemary

1 garlic clove

1 tsp salt

½ tsp freshly cracked pepper

4 cups of chicken broth

½ cup of white wine

Method:

Preheat oven to 325.

Remove neck and giblets from the cavity.  Rinse turkey and pat dry.

Combine melted butter, rosemary, garlic, salt and pepper.

Rub turkey all over with the rosemary, garlic butter.  Including under the skin of the breasts to flavor the meat. 

Tie the legs together with butcher’s string. Place on a roasting rack, in a large roasting pan.  To the bottom of the pan, add 1 cup of broth, ½ cup of wine, and turkey neck.

Tent turkey loosely with foil and roast covered for 1 ½ hours, adding more stock to the bottom of the pan, in 1 cup increments if it gets below about 1 inch.

During the last hour of cooking, remove foil, and begin basting the turkey, with the pan juices, every 15 mins.  This will help the turkey brown.

One hour later check the internal temperature.  Turkey is done when it reaches 165 degrees in the thickest part of the thigh and breast.

Allow to rest for 20 mins before carving, to retain the turkey’s juices.

Great info on all things Turkey here

http://www.fsis.usda.gov/FACTSheets/Lets_Talk_Turkey/index.asp

 *If your turkey is frozen, allow at least 3 days for it to thaw out in the refrigerator.  Keep in it it’s packaging and place in a large pan to allow for it to catch any juices that may leek. (24 hours for every 4-5 pounds)

Dad’s All-Star, “Top Secret”  Gravy

Serves 8

Ingredients:

Pan juices from turkey

3 cups of chicken broth

1 tbsp flour mixed with water

1 Bay leaf

1 tbsp Dijon mustard

½ cup of red wine

¼ tsp of curry powder

dash of wostershire sauce

freshly cracked pepper and salt to taste.

Method:

Place pan on stove top, on low, and deglaze any turkey drippings from the side of pan.

 Remove any fat from the pan juices with a fat separator.

Transfer gravy into a large sauce pan.

Add chicken stock.  Bring to a boil. Then add flour/water mixture to thicken.

Add bay leaf, mustard, red wine, curry powder, worstershire.  Simmer for 3-4 mins.

Check seasoning.  Add freshly cracked pepper and salt if needed.  Transfer to a gravy boat and serve with the turkey.

Make-Ahead Vegetarian Stuffing

Serves 8

Ingredients:

½ yellow onion

1 carrot, chopped

1 leek, white parts only chopped

2 celery, chopped

½ cup Portobello mushrooms, chopped

½ cup of white wine OR 1 tbsp fresh lemon juice

2 cups of vegetable stock

1 tbsp thyme

5 tbsp butter, melted

1 loaf of day old sourdough bread, 14 oz*

Method:

Preheat oven to 350 degrees

In a large sauté pan, sauté up onion, carrot, leek and celery.  After a few minutes add the mushrooms.  Season with salt and pepper to taste. Cook until mushrooms begin to release their juices.  Then add wine (or lemon juice) and thyme. Cook until liquid is evaporated.

Cube bread into small bit-sized pieces. Add melted butter and toss.  Add vegetable mixture, and stock.  Toss well.  Turn out into a shallow baking dish (this way everyone gets a little of the crispy parts)

.

Bake for 35-40 mins until cooked through and tops of bread begin to brown and crisp.  Allow to cool.  Cover and refrigerate.

The day of the party, place covered casserole in a preheated 350 degree oven for 20 minutes. Remove foil and bake for another 5-10 minutes until crisp.

 *If bread is not day old, cut into cubes and bake at 250 degrees until it begins to dry out and get hard.

Mom’s Candied Yam Casserole with Marshmallow and Pecan Topping

Serves 8

Ingredients:

4 cans candied yams

3 tbsp butter

½ cup heavy cream

1 tsp of nutmeg

½ tsp salt

2 ½ cups of marshmallows

¾ cup of raw pecans, chopped

Method:

Drain yams, leaving all but about 2 tbsp in each can.  Place in a large sauce pan, on a low flame.

Add butter, and mix with a hand mixer until smooth and creamy. Add cream, nutmeg and salt.

Transfer to a casserole dish.  Cover and refrigerate until the party.

The day of the party.  Place in a 350 degree oven for 15 mins.  Remove cover, top with marshmallows and pecans and continue baking for 5-10 minutes until marshmallows are golden brown and melted.

Green Beans with Garlic Shallot Butter and Fresh Parsley

Serves 8

Ingredients:

2 lbs of fresh green beans (French Haricot Verts, already trimmed and washed preferable)

2 tbsp olive oil

2 tbsp butter

2 shallots, minced

zest of 2 lemons

2 cloves of garlic, minced

3 tbsp fresh Italian leaf parsley, chopped

Method:

Cook beans in salted boiling water for 7-9 minutes.  Do not overcook!

Meanwhile, heat olive oil in a skillet, add shallots and cook until soft.  Add lemon zest, garlic, salt and pepper to taste.  Cook on low for 1 minute being careful not to burn the garlic.  Add fresh parsley.  And mix.

Drain beans and transfer to a large mixing bowl.  Toss with the seasoned oil. Transfer to a decorative serving bowl.  Serve immediately.

Easy Apple Raisin Crumble with Butter Pecan Ice Cream

Serves 8

Ingredients:

6 gala apples, chopped (not peeled)

1 cup of black raisins

1 lemon, zest and juice

2/3 cup of sugar

1 tsp of cornstarch

1 tsp of cinnamon

¼ water

For the crumb topping

1 cup of flour

2 tbsp of white sugar

2 tbsp of brown sugar

1 tsp baking powder

pinch of salt

1 stick of melted butter

2 tbsp of heavy cream

1 cup chopped walnuts

1 tbsp butter (unmelted)

Method:

Preheat oven to 350 degrees.

In a large mixing bowl add, apples, raisins, lemon zest and juice, sugar, cornstarch, cinnamon and water.  Mix well until combined.  Transfer to a heat-safe casserole dish.

In a small mixing bowl combine flour, sugars, baking powder, salt.  And mix well.  Add melted butter and cream, stir with a fork until crumbly.  Add walnuts.  Top casserole with the crumble in a single layer, covering most of the apples, but allowing some apples to peek through.  Cut tbsp of butter into 4 small pieces, dot casserole with butter.

Bake 40-50 mins just until the juices start to bubble and peek through.  If top needs more browning increase temperature to 375 until browned.

Serve warm* with butter pecan ice cream.

*To reheat, place in a 300 degree oven for 10-15 minutes.

(via kincommunity)

rachaelraymag:

Daily Bite, Thanksgiving Edition: 26 pumpkin recipes

ashleywantsamoostache:

yes. so snow gtfo.

(Source: ashleysintheincrowd)

efccooking:

Roasted Tomato Soup

365daysofhalloween:

Pumpkin Pie Bites— Bakerella

2 refrigerated ready-to roll pie crusts
8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Pumpkin-shaped cookie cutter

Optional
1/2 cup chocolate morsels
vegetable oil
re-sealable plastic bags

Preheat oven to 350 degrees.
Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.
Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
Apply egg whites from one egg to the top edges of each pie.
Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
Spoon mixture into each pumpkin-shaped pie crust.
Bake for 12-15 minutes.
Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.

Makes 24 pies. Keep refrigerated.

To decorate, melt chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between until melted. Add a little vegetable oil to make the chocolate more fluid. Transfer to a re-sealable plastic bag and cut the corner off. Drizzle or draw faces on pies.

Note: The cutter I used was 3 3/4 inches wide, but if you don’t have one, don’t worry. Just use a round cutter around that size or slightly smaller to cut circle shapes out of the dough. Then make stems with the scraps. Press each stem over the edge and down the side of the dough before filling.

Pumpkin pie spice is a mixture of cinnamon, ginger, nutmeg and allspice.

Source: Bakerella

I highly suggest you visit Bakerella.com for more fun baking ideas!

efccooking:

Roasted Garlic Soup with Rosemary Roasted Potatoes

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Goat Cheese Drop Biscuits

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Old-Fashioned Chocolate Cake with Glossy Chocolate Icing