Thanksgiving Menu

Collard & Brussels Sprout Salad

             

• 4 slice(s) (or up to 6 slices) thick-cut bacon, diced
• 1 1/2 pound(s) collard greens, stems removed, cut into thin strips
• 12 ounce(s) Brussels sprouts, shaved or sliced paper-thin
• 1 cup(s) grated Parmesan
• Mustard Vinaigrette (recipe follows)
• Kosher salt
• Freshly ground pepper

Mustard Vinaigrette

• 1/4 cup(s) sherry vinegar
• 1/4 cup(s) extra-virgin olive oil
• 1 tablespoon(s) fresh lemon juice
• 1 teaspoon(s) Dijon mustard
• 1/2 teaspoon(s) kosher salt
• Freshly ground pepper, to taste

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Directions

1. In a skillet over medium heat, cook bacon until brown and crispy. Transfer to a paper-towel-lined plate to drain.
2. In a large bowl, combine collard greens, Brussels sprouts, Parmesan, and reserved bacon. Toss with mustard vinaigrette. Season with salt and pepper before serving.
3. To make the vinaigrette: Whisk together sherry vinegar, olive oil, fresh lemon juice, Dijon mustard, honey, kosher salt, and freshly ground pepper to taste.

 

 

Sage Butter Roasted Turkey

Ingredients

• 2 lemons, sliced
• Juice of 1 lemon
• 1 1/2 cup(s) kosher salt
• 1/2 cup(s) sugar
• 1 tablespoon(s) whole peppercorns
• 1 (12- to 15-pound) fresh turkey
• 1/2 stick(s) butter, cut into 8 slices
• 8 fresh sage leaves
• 2 tablespoon(s) olive oil
• 3 carrots, cut into 2-inch pieces
• 3 stalk(s) celery, cut into 2-inch pieces
• 2 onions, quartered
• Freshly ground pepper
• Gravy (recipe follows), if desired

Gravy

• Turkey drippings, in roasting pan
• 2 tablespoon(s) all-purpose flour
• 1 cup(s) chicken broth
• Kosher salt, to taste
• Freshly ground pepper, to taste
• 2 tablespoon(s) butter
• 1/2 teaspoon(s) fresh thyme leaves

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Directions

1. In a stockpot large enough to hold the turkey, over high heat, bring 2 cups water, lemon slices, salt, sugar, and peppercorns to a boil. Remove pot from heat and add 2 gallons ice water and lemon juice. Submerge the turkey, cover the pot, and refrigerate for at least 6 hours or up to overnight.
2. Remove the brined turkey and rinse under cold water. Transfer turkey to a wire rack, with paper towels placed underneath, to drain; dry the skin with paper towels.
3. Run your fingers under the turkey’s breast and thigh skin to loosen. Work butter slices and sage leaves under the skin. Dry the skin again with paper towels, then rub with oil.
4. Place carrots, celery, and onions in a shallow roasting pan; place turkey in the center. Sprinkle with pepper. Refrigerate for at least 2 hours or up to overnight. Remove from the refrigerator 2 hours before cooking.
5. Preheat oven to 450 degrees F. If any liquid has collected in the roasting pan, remove it with a baster. Tuck the turkey wings underneath the bird and tie the legs together with kitchen twine. Place the turkey in the oven. Lower the temperature to 350 degrees F. Roast for 1 hour, then baste with pan juices. (If breast is browning too quickly, cover with foil.) Rotate the pan and continue to roast, basting turkey every 30 minutes, until an instant-read thermometer reaches 165 degrees F when inserted into the thickest part of the thigh, 21/2 to 3 more hours.
6. Transfer turkey to a cutting board and let rest 30 minutes before carving. Reserve drippings for gravy, if desired.
7. To make the gravy: Add flour to drippings in roasting pan and cook over medium heat, scraping up the browned bits from the bottom of the pan, until the mixture turns a rich brown, 5 to 8 minutes.
8. Slowly add chicken broth and stir until gravy thickens, adding more broth if needed. Add kosher salt and freshly ground pepper to taste.
9. Stir in butter until it melts. Add fresh thyme leaves, if desired.

 

Cornbread Dressing

Ingredients

• 3/4 stick(s) butter
• 3 cup(s) (about 2 large onions) chopped onions
• 2 cup(s) (about 6 stalks) chopped celery
• 3/4 teaspoon(s) kosher salt, plus more to taste
• 1/4 teaspoon(s) freshly ground pepper, plus more to taste
• 7 cup(s) day-old cornbread, broken into 1-inch cubes (see Cast-Iron Buttermilk Cornbread recipe)
• 2 tablespoon(s) minced fresh sage
• 2 cup(s) chicken or vegetable broth

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Directions

1. Preheat oven to 375 degrees F. Meanwhile, in a 12-inch cast-iron skillet over medium heat, melt 1 tablespoon butter. Add onions, celery, salt, and pepper; cook until slightly softened, 3 to 5 minutes. Transfer to a large bowl, and add cornbread and sage. Mix well.
2. In the same skillet over medium heat, melt 3 tablespoons butter. Add cornbread mixture. Add broth and stir to moisten. Dot with remaining butter, and season with salt and pepper to taste. Bake until brown and crispy on top, 40 to 50 minutes.

 

 

 

Citrus Cranberry Sauce

 

• 1 1/2 cup(s) sugar
• Juice and zest of 1/2 orange
• Juice and zest of 1/2 red grapefruit
• 1 pound(s) cranberries (frozen or fresh), rinsed

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Directions

1. In a medium saucepan over high heat, bring sugar and 1 cup water to a boil. Add fruit juices and zests, and return mixture to a boil. Add cranberries; reduce heat to medium and cook until cranberries pop, 10 to 12 minutes. Chill.

Skillet Green Beans

Ingredients

 

• 1 pound(s) green beans, ends trimmed
• 1 tablespoon(s) soy sauce
• 1 1/2 teaspoon(s) sesame oil

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Directions

1. Preheat oven to 400 degrees F. Meanwhile, in a large cast-iron skillet, toss green beans with soy sauce and sesame oil. Roast, tossing midway through, until just crispy, 15 to 20 minutes.

 

 

 

Potato Gratin

Ingredients

 

• 2 tablespoon(s) butter
• 4 clove(s) (large) garlic, peeled
• 2 cup(s) milk
• 2 cup(s) heavy cream
• 2 teaspoon(s) kosher salt, plus more to taste
• 3 pound(s) (about 4 large potatoes) russet potatoes
• Freshly ground pepper
• 3 cup(s) shredded Gruyère

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Directions

1. Butter a 2-quart casserole dish or enamel-coated cast-iron skillet, then rub with 1 garlic clove. Discard garlic.
2. In a large saucepan over medium-high heat, combine milk, cream, salt, and remaining garlic. Bring to a boil, then reduce heat to low and simmer for 5 minutes. Remove garlic and discard.
3. Preheat oven to 350 degrees F. Meanwhile, peel and rinse the potatoes. Pat dry with a paper towel, then cut into 1/8-inch-thick slices.
4. Overlap the potatoes in a circular pattern to cover the bottom of the dish. Top with 1/4 cup of the milk mixture, a few grinds of pepper, a sprinkle of salt, and 3/4 cup cheese. Repeat process (reserving 1/2 cup of the cheese) until layers are 1/2 inch from the top of the dish. Pour additional milk mixture up to top of potatoes (you may not need to use all of it). Top with the reserved cheese.
5. Place the dish on a foil-lined baking sheet and bake until casserole is bubbling, cheese is brown, and a knife easily pierces the potatoes, 30 to 45 minutes. Remove from oven and let cool for 10 to 12 minutes before serving.