-Gravy
-Kale (city market)
-Apple Walnut Cranberry Relish (earlier post)
-Pumpkin Bread (city market)
-Roasted Sweet Potato Wedges
-Pies
http://www.realsimple.com/food-recipes/recipe-collections-favorites/seasonal/stress-free-thanksgiving-menu-10000001549935/index.html
Turkey
Ingredients
- 1 12- to 14-pound turkey, giblets removed
- 3 carrots, roughly chopped
- 1 stalk celery, roughly chopped
- 2 medium yellow onions, cut into wedges
- 6 tablespoons unsalted butter, melted, or olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 navel oranges, cut into wedges (optional)
- 1 bunch fresh flat-leaf parsley or leaves from 1 bunch celery (optional)
- kitchen string (optional)
- Directions
- 1. Heat oven to 425° F. Rinse the turkey inside and out and pat it dry with paper towels. Place the wings underneath the body. If desired, tie the drumsticks together using kitchen string. Place the carrots, celery, and onions in a metal roasting pan. Transfer the turkey to a wire rack and place it on top of the vegetables. Drizzle the skin with the butter or oil and, using your fingers, spread it evenly. Season with the salt and pepper.
- 2. Roast the turkey, uncovered, until browned, 30 to 45 minutes.
- 3. Add 1 cup cold water to pan. Cover the turkey loosely with foil. Reduce oven temperature to 350° F. Roast until a thermometer inserted in a thigh registers 180° F, about 2 hours total. Let the turkey rest for at least 30 minutes before carving. Garnish with the orange wedges and parsley or celery leaves (if using). If making gravy, reserve the juices in the roasting pan.
Gravy
Ingredients
- pan juices from the turkey and roasting pan
- 1/4 cup dry white wine
- 4 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 5 cups turkey or chicken broth
- 1 teaspoons kosher salt
- 1/4 teaspoon black pepper
- Directions
- 1. Strain the pan juices into a fat separator or bowl. Let stand for 10 minutes. Skim and discard the fat from the surface; set the juices aside.
- 2. Place the empty roasting pan over 2 burners over medium-high heat. Add the wine and cook, stirring and scraping to dissolve any bits stuck to the pan, for 2 minutes. Add the butter and melt. Sprinkle with the flour and cook, stirring constantly, until lightly golden, about 3 minutes. Still stirring, slowly add first the broth, then 1 cup of the reserved juices. Bring to a boil. Reduce heat and simmer gently until the gravy has thickened, 5 to 10 minutes. Remove from heat and season with the salt and pepper. Strain just before serving.
- 3. Note: If your gravy is too thin: Whisk 2 teaspoons cornstarch into 2 teaspoons cold water, or combine 1 tablespoon room-temperature butter with 1 tablespoon flour to form a paste. Whisk into 4 to 5 cups of barely simmering gravy and cook, stirring constantly, until the gravy thickens. If your gravy is too thick: Add more of the reserved pan juices or warmed turkey or chicken broth, 1 tablespoon at a time. Or try a splash of a flavorful fortified wine, such as Madeira or sherry.
Herb Stuffing
Ingredients
- 3 cups low-sodium chicken broth
- 3/4 cup (1 ounce) dried porcini mushrooms, roughly chopped (optional)
- 2 tablespoons olive oil or unsalted butter
- 2 medium yellow onions, diced
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon black pepper
- 2 stalks celery, diced
- 3/4 cup fresh flat-leaf parsley leaves, finely chopped
- 2 tablespoons chopped fresh dill
- 1 1/2 baguettes, left on the counter overnight to dry and cut into 1/2-inch pieces (10 cups)
Directions
- In a saucepan, bring the broth and mushrooms (if using) to a boil. Remove from heat. Meanwhile, in a large skillet, over medium-low heat, heat the oil or butter. Add the onions, salt, and pepper. Cook for 8 minutes. Add the celery and cook for 7 minutes. Add the parsley and dill.
- Heat oven to 375° F. Place the bread in a large bowl. Add the onion mixture and the broth and mushrooms (if using) and combine. Transfer to a 9-inch square or 11-by-7-inch baking dish or the cavity of the turkey (see Tip below).
- Bake the stuffing for 25 minutes. If you prefer a soft stuffing, cover the dish with foil while baking. If you prefer a crusty stuffing, bake uncovered. (You can cover and refrigerate the uncooked stuffing for up to 24 hours. Bake as directed, adding 10 minutes to the baking time.)
Creamy Mashed Potatoes
Ingredients
- 5 pounds white or Yukon gold potatoes, peeled and cut into 2-inch chunks
- 2 1/2 tablespoons plus 1 teaspoon kosher salt
- 12 tablespoons unsalted butter, cut into pieces, at room temperature
- 1/2 to 3/4 cup heavy cream
- 1 cup sour cream
- 1/4 teaspoon ground nutmeg
- 3/4 teaspoon black pepper
- Directions
- 1. Place the potatoes and 2½ tablespoons salt in a large pot. Cover with cold water. Bring to a boil. Reduce heat and simmer until tender, 20 to 25 minutes. Meanwhile, in a saucepan, over medium heat, heat the butter and ½ cup of the heavy cream until the butter melts.
- 2. Drain the potatoes and return to pot. Add the butter-cream mixture, sour cream, nutmeg, pepper, and the remaining salt. With a handheld potato masher, mash the potatoes. If a thinner consistency is desired, add the remaining cream, 1 tablespoon at a time.
- 3. Transfer the mashed potatoes to a heatproof serving dish.
Roasted Sweet Potato Wedges
Ingredients
- 2 tablespoons olive oil
- 3 tablespoons brown sugar
- 1/4 teaspoon ground nutmeg
- kosher salt and pepper
- 4 pounds small sweet potatoes, each peeled and cut into 8 wedges
- 8 sprigs thyme
- Directions
- 1. Heat oven to 400° F.
- 2. In a large bowl, combine the oil, sugar, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the sweet potato wedges and toss to coat.
- 3. Transfer to a large rimmed baking sheet and arrange in a single layer. Scatter the thyme over the top and roast, turning once, until the edges are dark brown and the wedges are crisp, about 1 hour.
