Turkey Dinner

My all time favorite holiday of the year! I made a little dinner the other night for my brother and his girlfriend that won’t be able to make it Thursday. There’s no better time to bring all your friends and family around the kitchen table and share some great memories. This is almost my normal Thanksgiving dinner just without the 5 pies that go along with it. I wanted to do an ode to the sides, because that is the best part of the meal anyways right?!

Turkey

Ingredients

• 1 turkey drumstick, skin on
• 1 Turkey breast, with skin, boneless
• 1 tbsp rosemary, minced
• 3 garlic cloves
• 4 tbsp. butter, melted
• 2 tbsp. salt
• 1 tsp black pepper

Directions

Whether you’re doing a whole turkey or just pieces nothing better than some herb buttered turkey. The cooking times will differ depending on size.

Preheat oven to 350 degrees F.

Mince up the garlic and rosemary and mix together in a small bowl and rub that in between the skin and breast. Brush melted butter on top of the skin and then evenly sprinkle the salt and pepper so everything is covered.

Cook for about 1-1 1/2 hour, just until internal temperature reads 165 degrees.

Cover with tin foil and keep warm until you’re ready with the rest of the sides.

Pumpkin Pecan Bread Stuffing

Ingredients

• 2 1/2 cups pumpkin pecan bread (but this can be your favorite flavor)
• 3 tbsp olive oil
• 1 cup sweet tango apples, diced
• 1/4 cup yellow onion, small dice
• 1/2 cup crimini mushrooms
• 1/3 cup pine nuts, toasted
• 1 tbsp. sage
• 2 cups chicken stock unsalted
• 1 tbsp. salt
• 1 tsp. black pepper

Directions

Preheat the oven to 350 degrees.

Dice up the bread and spread out on to a sheet pan or cookie sheet evenly. Drizzle the olive oil, salt and pepper and make sure everything is evenly coated. Bake for about 10 minutes just until the bread is dried out.

In in a saute pan with about 1 tbsp of olive oil mix together the apples, onions, and mushrooms over medium heat just until cooked through and tender. Add to a large bowl along with the croutons. Mix in the pine nuts, sage, salt and pepper. Toss it all together and then pour the chicken stock over the top. Pour the stuffing into a baking dish and cook for 20-25 minutes until soft on the inside and crusty golden on top. Keep warm until ready to serve.

Mashed Potatoes

Ingredients

• 5 lbs. yukon potatoes, medium diced
• 1 cup whole milk
• 1/2 cup butter, melted
• 2 tbsp. salt
• 1 tsp. black pepper

Directions

Bring a large pot of water to boil. Place the potatoes in the water and cook until fork tender. Depending on the size about 20 minutes.

Once fork tender, drain out the water and place in a large glass bowl. Using either a ricer or potato masher, mash the potatoes until light and fluffy. Try to get rid of all the lumps if possible using the masher. If you’re using the ricer it will be very light.  Heat the milk and butter together just until butter is melted. Slowly pour the mixture into the potatoes and mix. Season with salt and pepper. To keep it warm, bring the same large pot and fill it up with about 2 inches of water and place the bowl of potatoes on top, cover and keep on the stove warm until ready to serve.

Gravy

Ingredients

• 2 cups chicken stock or turkey drippings
• 3 tbsp. cup flour
• 3 tbsp. butter

Directions

Bring the chicken stock or dripping to a medium heat in a small sauce pan and start letting it reduce. Then in a separate bowl combine the melted butter and flour, whisk together until smooth and then add to the stock. Season with salt and pepper, keep warm.

Parsnip and Pear Gratin

Ingredients

• 2 cups parsnips, peeled and thinly sliced
• 1 cup bartlett pears, peeled and thinly sliced
• 1 apple, peeled and thinly sliced
• 1 cup heavy cream
• 1 egg
• 3/4 cup parmesan
• 1 1/4 cup blue cheese
• 1 tsp. sage, minced

Directions

Pre heat the oven to 350 degrees F.

Using either a mandoline or your knife slice the parsnips, apples and pears as thin as possible. In a greased baking dish start by layering the parsnips on the bottom, making sure to cover all open spaces. Cover the first layer with crumbled blue cheese then repeat with the pears, blue cheese again, apples and continue until about 3/4 of the way up the baking dish.

In a small mixing bowl mix together the heavy cream and egg. Pour mixture over the gratin. Top with more blue cheese, parmesan and the minced sage.

Bake covered for about 35 minutes, remove the cover and bake for about another 15 minutes until it’s fork tender.

If you make this ahead of time you can cover it and press it with another pan or a bag or rice to push it all nice together. If not just let it sit once you take it out of the oven for about 10 minutes to settle.

Cranberries

Ingredients

• 2 cups fresh cranberries
• 2 orange peels
• 1 cinnamon stick
• 1/4 cup sugar
• 1/2 cup orange juice

Directions

Place all the ingredients together in a small sauce pan and cook on medium low until the cranberries thicken and it’s a jam like consistency.

Crispy Brussel Sprouts

Ingredients

• 1 lb. Brussel Sprouts, trimmed and cut in half
• 2 tbsp. olive oil
• salt and pepper

Directions

In a medium sauce pan heat up to medium high with the olive oil. Once it’s hot add the brussel sprouts and cook until crispy, stirring frequently. Season with salt and pepper.