Thanksgiving Food

Tomorrow is Thanksgiving, so I'm posting six more recipes to help you with your Thanksgiving dinner. Of course, you can fix these yummy recipes at any time. Enjoy!

Note: Since tomorrow is Thanksgiving, there won't any posts tomorrow. However, I'll be back here on Friday. (I might try posting another couple of recipes later today.) Hope your Thanksgiving is wonderful!

SKILLET PUMPKIN CORNBREAD

This comes from Judy Kim on Delish. Judy wrote, “”Pumpkin bread goes the savory route.” Total Time: 35 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 6 servings.

Note: According to the footnote with the recipe, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.” If you’ve never been to her site, I highly recommend doing so. Very nice site!

To view this online, click here.

Ingredients

1 c. pumpkin purée

1 c. buttermilk

1 egg, room temperature

1/2 c. brown sugar

1/4 c. plus 2 tbsp. unsalted butter, divided

1 1/2 c. cornmeal

1/2 c. all-purpose flour

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1 tbsp. baking powder

1 tsp. baking soda

1 tsp. salt

Directions

Preheat oven 375 degrees F. Grease 10" cast iron skillet with 1 tablespoon butter, set aside.

In a medium mixing bowl whisk together cornmeal, flour, cinnamon, nutmeg, baking powder, baking soda, and salt.

In a large mixing bowl whisk together pumpkin, buttermilk, egg, brown sugar and 1/4 cup melted butter. Pour in cornmeal mixture and whisk together. Transfer to skillet and bake 25 to 30 minutes. (Test doneness by pricking center with a toothpick—it should come out clean.) Immediately spread remaining tablespoon butter all over.

Cool for 5 minutes and serve immediately.

GARLICKY GREEN BEANS WITH CRISPY ONIONS

This also comes from Judy Kim on Delish. Judy wrote, “Crispier and quicker than mushy casserole.” Total Time: 25 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 6 servings

Ingredients

Canola oil, for frying

1 large onion, thinly sliced using a mandoline

1/4 c. all-purpose flour

kosher salt

3 tbsp. unsalted butter

3 garlic cloves, minced

1 lb. green beans, trimmed

1/2 c. low-sodium chicken broth

Freshly ground black pepper

1 c. Grated Cheddar

Directions

Heat a large pot with 2" oil over medium-high heat. In a large mixing bowl separate onions into rings and toss with flour and 1/4 teaspoon salt. Shake onions and discard excess flour. When oil is hot but not smoking, add handful of onions; fry until golden brown. Transfer to a paper towel-lined plate. Repeat with additional batches.

Meanwhile in a large sauté pan over medium-high heat melt butter with garlic. Add green beans and chicken broth; season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir and cover with lid to steam; cooked until al dente, about 5 to 7 minutes. Sprinkle cheese all over and cover with lid until melted.

Top with crispy onions and serve immediately.

SALTED MAPLE CHESS PIE

This also comes from The Baker Chick.

To view this online, click here.

Ingredients

Single layer Pie Crust*

4 eggs, room temperature

1/4 cup heavy cream

1 tablespoon vanilla extract

3/4 cup maple syrup

1 cup brown sugar

1/2 cup (1 stick) melted butter, cooled

2 tablespoons cornmeal

1 tablespoon white vinegar

Flakey sea salt (Like Maldon)

Instructions

Preheat oven to 425F.

In a large bowl beat the eggs until fluffy and blended. Add in the cream, vanilla, maple syrup and brown sugar, mixing on medium high until smooth. Add butter, cornmeal and vinegar and mix everything until smooth and free of any clumps or streaks.

Roll your pie crust into a 11 inch circle and drape onto your pie plate.crimp or flute the edges with a fork or your fingers. Pour the filling into the pie shell. Bake at 425F for 15 minutes and then reduce the heat to 325F and bake for 40 minutes until the edges are set but the middle is still wobbly. Sprinkle generously with flaky sea salt.

Allow to cool completely before serving, or chill and serve cold. Serve plain or with lightly sweetened whipped cream.

Notes

*If you'd like to add the braided crust like I did, I recommend making 1 1/2 times the regular pie crust recipe. Having a little extra allows you to try a few times and use your favorite braid on the crust. To attach it, brush the edge of your crust with egg wash and then gently press it on. Then brush the whole this with the egg wash and chill for 20 minutes before baking.

**If you like a crisper crust on the bottom, I recommend par baking the crust before adding the filling. Fill with parchment and beans or pie weights and then bake for 10 minutes. Remove the parchment and then add your filling.

SIMPLE ROAST TURKEY

This comes from Melissa Clark of the New York Times' cooking newsletter. Melissa writes, “For all the attention we lavish on Thanksgiving turkeys, the truth is more work does not necessarily yield a better bird. That's right: You can skip brining, stuffing, trussing and basting. Instead of a messy wet brine, use a dry rub (well, technically a dry brine) — a salt and pepper massage that locks in moisture and seasons the flesh. No stuffing or trussing allows the bird to cook more quickly, with the white and dark meat finishing closer to the same time. And if you oil but don’t baste your turkey, you’ll get crisp skin without constantly opening the oven.” Makes 10 to 12 servings.

To view this online, go to http://cooking.nytimes.com/recipes/1015474-simple-roast-turkey.

Ingredients

1 turkey (10 to 12 pounds)

Coarse kosher salt

1 tablespoon black pepper

1 lemon, zested and quartered

1 bunch fresh thyme or rosemary

1 bunch fresh sage

12 garlic cloves, smashed and peeled

1 bottle hard apple cider (12 ounces)

Dry white wine, as needed

2 onions, peeled and quartered

3 bay leaves

Olive oil or melted butter, as needed

Preparation

Remove any giblets from the cavity and reserve for stock or gravy. Pat turkey and turkey neck dry with paper towel; rub turkey all over with 1/2 teaspoon salt per pound of turkey, the pepper and the lemon zest, including the neck. Transfer to a 2-gallon (or larger) resealable plastic bag. Tuck herbs and 6 garlic cloves inside bag. Seal and refrigerate on a small rimmed baking sheet (or wrapped in another bag) for at least 1 day and up to 3 days, turning the bird over every day (or after 12 hours if brining for only 1 day).

Remove turkey from bag and pat dry with paper towels. Place turkey, uncovered, back on the baking sheet. Return to the refrigerator for at least 4 hours and up to 12 hours to dry out the skin (this helps crisp it).

When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature for one hour.

Heat oven to 450 degrees. In the bottom of a large roasting pan, add the cider and enough wine to fill the pan to a 1/4-inch depth. Add half the onions, the remaining 6 garlic cloves and the bay leaves. Stuff the remaining onion quarters and the lemon quarters into the turkey cavity. Brush the turkey skin generously with oil or melted butter.

Place turkey, breast side up, on a roasting rack set inside the roasting pan. Transfer pan to the oven and roast 30 minutes. Cover breast with aluminum foil. Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches a temperature of 165 degrees, about 1 1/2 to 2 hours more. Transfer turkey to a cutting board to rest for 30 minutes before carving.

BREAD STUFFING

This comes from Mark Bittman of the New York Times' cooking newsletter, and goes well with the Simple Roast Turkey. According to the newsletter, “Mark Bittman writes that this bread stuffing, based on a James Beard recipe, has been a staple on his Thanksgiving table for decades. First you make fresh bread crumbs: just whiz a few cups of slightly stale cubes of decent bread (crust and all, unless it’s super-hard) in a food processor. Keep the crumbs very, very coarse. Cook them with plenty of butter (yes, you can use olive oil) and good seasonings. Baked in a pan, this is delicious, with or without gravy. You could use it to stuff the turkey if you’d like — but once you've tried it cooked on its own, you won't look back.” Time: 1 hour; makes 6 to 8 cups, enough for a 12-pound bird.

To view this online, go to http://cooking.nytimes.com/recipes/147-bread-stuffing.

Ingredients

1/2 pound (2 sticks) butter

1 cup chopped onion

1/2 cup pine nuts or chopped walnuts

6 to 8 cups coarse fresh bread crumbs (see tip)

1 tablespoon minced fresh tarragon or sage leaves, or 1 teaspoon dried tarragon or sage, crumbled

Salt and freshly ground black pepper

1/2 cup chopped scallions

1/2 cup chopped fresh parsley leaves

Preparation

Melt butter over medium heat in a large, deep skillet, Dutch oven or casserole. Add onion and cook, stirring, until it softens, about 5 minutes. Add nuts and cook, stirring almost constantly, until they begin to brown, about 3 minutes.

Add bread crumbs and tarragon or sage and toss to mix. Turn heat to low. Add salt, pepper and scallions. Toss again; taste and adjust seasoning if necessary. Add parsley and stir. Turn off heat. (You may prepare recipe in advance up to this point; refrigerate, well wrapped or in a covered container, for up to a day before proceeding.)

Pack into chicken or turkey if you like before roasting, or roast in an ovenproof glass or enameled casserole for about 45 minutes, at 350 to 400 degrees; you can bake this dish next to the bird, if you like. (Or you can cook it up to 3 days in advance and warm it up right before dinner.)

Tip: To make the bread crumbs, tear bread into chunks and put them in the container of a food processor; you may need to do this in batches. Pulse until you have coarse, irregular crumbs, no smaller than a pea and preferably larger.

MAKE-AHEAD GRAVY

This also comes from Mark Bittman of the New York Times' cooking newsletter. Mark writes, “You need gravy on Thanksgiving to lubricate the turkey, moisten the potatoes, douse the stuffing. But traditionally it's made at the last minute, after the turkey has been removed from the roasting pan. Here’s a secret: There's no need to make gravy right before serving. You can make it up to five days ahead. Then, as you reheat it, whisk in the turkey pan drippings for extra flavor. The result is every bit as good as last-minute gravy — and far less crazy-making.” Time: 30 minutes; makes 5 to 6 cups.

To view this online, go to http://cooking.nytimes.com/recipes/1015197-make-ahead-gravy.

Ingredients

1 stick butter

1/2 cup chopped onion

1/2 cup flour

Salt and pepper

4 to 5 cups rich stock, warmed

Turkey drippings and giblets (optional)

Preparation

Melt butter in a medium saucepan over medium heat, then add onions. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Sprinkle the flour on the onions, stirring constantly, and cook until flour is golden to brown. Adjust heat so mixture does not burn.

Gradually whisk in 4 cups stock until mixture thickens and is smooth. If it is too thick, add liquid. Cool, cover and chill.

When ready to serve, reheat mixture over low heat, stirring. Scrape bottom of turkey pan and add drippings or giblets to gravy. Taste and adjust seasoning, then serve.