Thanksgiving Recipes

Since Thanksgiving is next week, here are six yummy dishes to put on your holiday table (or at any time), including Turkey Breast Roulade with Garlic and Rosemary and Harvest Pot Pies. Enjoy!

THREE SISTERS CASSEROLE

This was in the November/December 2006 issue of Vegetarian Times, page 61. It begins, "A Native American expression, “three sisters” refers to the practice of growing beans, corn, and squash together. This filling casserole can be frozen for an upcoming party or made fresh for dinner. Serve with Pumpkin Seed Pesto."

Serves 6.

To view this online, go to https://www.vegetariantimes.com/recipes/three-sisters-casserole/.

Ingredients

Polenta topping

1 1/2 cups yellow cornmeal

1 Tbs. chili powder

3/4 tsp. salt

Filling

3 Tbs. olive oil, divided

1 small onion, chopped (1 cup)

1 large red or yellow bell pepper, cut into 1-inch dice (1 cup)

1 lb. kabocha squash, peeled and cut into 1-inch cubes (2 cups)

1 15-oz. can diced tomatoes with chiles

2 cloves garlic, minced (2 tsp.)

1 tsp. ground coriander

1 tsp. ground cumin

1/2 tsp. salt

1 15-oz. can pinto beans, drained and rinsed

1 cup frozen corn kernels, thawed

Preparation

To make Polenta Topping: Whisk together cornmeal, chili powder, salt, and 4½ cups water in double boiler, or in large metal bowl over barely simmering water. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.

To make Filling: Preheat oven to 375°F. Heat 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.

Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.

Coat 8- x 11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2 1/2 cups) over top.

Score casserole into 6 squares with knife. Brush top with remaining 1 Tbs. oil. Bake 30 minutes, or until heated through and top is lightly browned.

PUMPKIN SEED PESTO

This was in the November/December 2006 issue of Vegetarian Times, page 62. It begins, "This pesto is elegant and flavorful. Try it as an alternative to salsa on nachos. Pumpkin seed oil is stocked with other specialty oils in many supermarkets, but you can substitute olive oil in a pinch."

Makes 1 serving

To view this online, go to https://www.vegetariantimes.com/recipes/pumpkin-seed-pesto/.

Ingredients

1 cup unsalted hulled (green) pumpkin seeds

1 cup coarsely chopped cilantro

1/2 cup toasted pumpkin seed oil

1/4 cup fresh lime juice

1 tsp. salt

Preparation

Toast pumpkin seeds in large skillet over medium heat, 4 to 5 minutes, or until puffed and golden, stirring constantly.

Transfer seeds to food processor. Add remaining ingredients, and process until smooth. Serve with Three Sisters Casserole, or store in airtight container in refrigerator for up to a week.

SESAME TWISTS

This was in the November/December 2006 issue of Vegetarian Times, page 66. It begins, "These pretty breadsticks may look complicated, but they’re not—twisting them is as easy as wringing a dishcloth, though it takes a lighter touch."

Makes 30 servings

To view this online, go to https://www.vegetariantimes.com/recipes/sesame-twists/.

Ingredients

1 1/2 cups whole-wheat flour

1 1/2 cups all-purpose flour

2 Tbs. sugar

1 1/2 Tbs. baking powder

1 tsp. salt, plus more for sprinkling

1 stick unsalted butter, cut into small pieces (4 oz.)

1 1/2 cups low-fat buttermilk

1/4 cup sesame seeds

Preparation

Preheat oven to 425F, and coat 2 baking sheets with nonstick spray.

Combine flours, sugar, baking powder and salt in bowl. Rub butter into flour mixture with fingertips, until mixture resembles coarse meal. Stir in buttermilk. Wrap dough in plastic wrap, and chill 1 hour, or overnight.

Place dough on well-floured work surface. Roll into 15×15-inch square. Brush with water, and sprinkle with sesame seeds and salt, if desired. Cut square in half, then cut each half into 15 3/4-inch thick strips.

Twist each strip twice, set on baking sheet and gently press ends flat to prevent twists from unrolling. Bake 15 minutes, or until edges begin to brown.

HARVEST POT PIES

This was in the November/December 2006 issue of Vegetarian Times, page 68. It begins, "To turn this tasty dish into an even more elegant entrée, decorate it with delicate leaves made with scraps of puff pastry."

Makes 8 servings

View this online at https://www.vegetariantimes.com/recipes/harvest-pot-pies/.

Ingredients

2 Tbs. olive oil

12 oz. button mushrooms, sliced

1 medium onion, chopped (1 cup)

3 stalks celery, diced (about 1 cup)

3 cloves garlic, minced (1 Tbs.)

1 Tbs. chopped fresh thyme

1/2 cup dry white wine

1 lb. butternut squash, cubed

5 small red potatoes, sliced

1/2 lb. green beans, halved

2 cups fresh or frozen corn kernels

3 Tbs. cornstarch

1 17.3-oz pkg. vegan frozen puff pastry (2 sheets), thawed

Preparation

Heat oil in pot over medium-low heat. Add mushrooms, onion, celery, garlic and thyme. Cover, and cook 10 minutes, stirring occasionally. Uncover, increase heat to medium, and cook 5 minutes more, or until mushrooms begin to brown. Add wine; simmer 2 minutes, or until liquid evaporates.

Add squash, potatoes, green beans, corn and 5 cups water. Cover, and simmer 7 minutes.

Whisk cornstarch with 1/2 cup liquid from vegetable mixture. Stir cornstarch mixture into vegetables. Simmer 1 minute, or until thickened. If making ahead, cool, and refrigerate up to 2 days.

Preheat oven to 425°F. Coat 2 baking sheets with cooking spray. Cut 4 circles from one puff pastry sheet. Repeat with remaining sheet. Cut 1-inch hole in center of each circle. Cut leaves from dough scraps, then chill tops and leaves 15 minutes. Adhere leaves to tops by brushing with water. Bake 15 minutes, or until brown and puffy. Store cooled tops up to 2 days in airtight container.

Reheat filling, and warm tops in oven, if needed. Ladle filling into small pie dishes or ramekins. Top with crusts, and serve.

LAYERED PUMPKIN CRANBERRY BREAD MIX IN A JAR

This is from the infamous long-since-forgotten emailing list. The recipe source was listed as Ball Jar Ideas, http://www.homecanning.com

Ingredients

1-1/2 cups all-purpose flour

1-1/2 tsp. pumpkin pie spice

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/3 cup brown sugar, packed

1 cup granulated sugar

1/2 cup chopped pecans

3/4 cup dried cranberries

Directions

To prepare the layered mix:

In a large bowl, combine the flour, pumpkin pie spice, baking powder, baking soda and salt, stirring until well blended. Place mixture into a 1 quart jar. Pack down this layer. Add the brown sugar to the jar, firmly packing down. Layer the white sugar on top of the brown sugar, firmly packing. Layer the pecans and then the dried cranberries into the jar. Adjust cap. Makes base for one recipe of Layered Pumpkin Cranberry Bread.

Attach the following directions to the jar:

PUMPKIN CRANBERRY BREAD

1 jar pumpkin cranberry bread mix

1 cup canned pumpkin puree

1/2 cup vegetable oil

2 eggs

Directions

Preheat oven to 350. Grease and flour (or use spray) two 7-1/2x3-3/4x2-1/4 inch loaf pans (or 4 small loaf pans). In a large bowl, combine the pumpkin, oil and eggs, stirring until well blended; set aside. Place contents of jar into a medium bowl; mix until well blended and brown sugar is no longer clumped. Add flour mixture into the pumpkin mixture, stirring until well blended. Divide batter evenly between the prepared pans. Bake at 350 for 40-50 minutes (30 to 35 minutes for the small pans), or until inserted toothpick comes out clean and tops of loaves spring back when pressed.

TURKEY BREAST ROULADE WITH GARLIC AND ROSMARY

This recipe is by Ina Garten and adapted by Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, "Ina Garten has been known as the Barefoot Contessa since she opened a gourmet store by that name in East Hampton, N.Y., in 1985. She shared this recipe from her book “Modern Comfort Food” with The Times for Thanksgiving in 2020, when many cooks were looking for alternatives to whole turkey. If you don’t like fennel seeds, leave them out: Garlic, sage and rosemary give this roast the flavors of Italian porchetta, and it will still be fragrant, juicy and delicious without them."

Time: 3 hours; Yield: 8 to 10 servings

This yummy recipe (and aren't most of Ina's recipes yummy?) was featured in "How Does Ina Do It?", and can be viewed online at https://cooking.nytimes.com/recipes/1021643-turkey-breast-roulade-with-garlic-and-rosemary.

Ingredients

4 tablespoons good-quality olive oil

1 large yellow onion, chopped (about 1 1/2 cups)

3/4 teaspoon whole fennel seeds

6 garlic cloves, minced (about 2 tablespoons)

1 tablespoon chopped fresh sage leaves, plus 4 whole sage leaves

1 tablespoon minced fresh rosemary leaves

1 whole butterflied boneless, skin-on turkey breast (about 4 to 5 pounds)

Kosher salt and freshly ground black pepper

1/4 cup cold unsalted butter (1/2 stick)

4 ounces thinly sliced prosciutto

1 cup dry white wine, such as Chablis

Preparation

Heat the oven to 350 degrees.

Heat 2 tablespoons olive oil in a medium (10-inch) skillet over medium heat. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. Add the garlic and cook for 1 minute. Off the heat, stir in the chopped sage and the rosemary; set aside to cool.

Set the turkey breast on a cutting board and open it up, skin side down. If necessary, pound the turkey to an even thickness of about 1 inch. Sprinkle the turkey with 4 teaspoons salt and 1 1/2 teaspoons pepper. Once the onion mixture has cooled, spread it evenly on the meat. Grate the butter and sprinkle it on top. Arrange the prosciutto on top to totally cover the filling and meat.

Starting at one long end of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down. Tie the roulade tightly with kitchen twine at 2 to 2 1/2-inch intervals to ensure that it will roast evenly. Slip the whole sage leaves under the twine down the center of the roulade.

Place the roulade, seam side down, in a roasting pan and pat the skin dry with paper towels. Brush the skin with the remaining 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the wine and 1 cup water into the roasting pan, surrounding the turkey with the liquids without pouring them directly over the roulade. Roast for 1 1/4 to 1 1/2 hours, until the skin is golden brown and the internal temperature is 150 degrees.

Remove from the oven, cover the turkey with foil, and allow to rest for 15 minutes. Remove the string, slice the roulade crosswise in 1/2-inch-thick slices, and serve warm with the pan juices.