Thanksgiving has to be one of my family’s favorite holidays. Actually, all holidays are favorites because they tend to serve big excuses to make an extra special meal.
Thanksgiving really is all about the food. Few holidays are as “table focused.” Like most, our family has several traditional recipes we enjoy serving every year. Yes, we serve turkey. We have tried many different versions: from a smoked bird to deep fried. We have even cooked turkey nuggets that needed to be marinated in buttermilk for days. However, our favorite way to serve our Thanksgiving turkey is the good old-fashioned baked bird.
Many years ago, I watched a TV show on how to roast the perfect turkey. I had never heard of “brining” but thought I would give it a try. Wow, what a difference. It is really worth the extra effort. The other important step I learned about turkey roasting is that you need a very dependable and accurate probe thermometer. Most people overcook the turkey, and then they immediately carve the bird. It’s important to bake your bird to just the right temperature and then wait at least 20 minutes before carving. (FYI: If you always wait about 15 or 20 minutes before you cut into any piece of cooked meat, I guarantee it will be better and juicier.). Allow meat to rest after you cook it. It is very important.
Dressing is another must for our family. We use my mother-in-law‘s traditional southern cornbread dressing. It’s so good and it can be mixed up a day in advance. Another family favorite are my mother’s green bean bundles. These are not the more commonly made green bean bundles that use Italian dressing. These use a spicy paprika and vinegar-based sauce that is out of this world.
The cranberry sauce for our meal used to be a source of conflict. Then, years ago we solved it by serving three different kinds of cranberry sauce. One is homemade using fresh cranberries, another is canned cranberry sauce with the whole berries, and lastly is my father’s favorite: the canned cranberry sauce without berries (served straight from the can in its cylinder shape).
Other side dishes and desserts vary each year. I have included the recipes for some of my favorites.
Whatever you cook make sure to make enough for the leftover sandwiches. It may be the best part of the holiday meal.
Simply the Best Roasted Turkey
Purchase a large (about 16 -19 lb.) turkey, frozen and allow several days for it to thaw in the refrigerator.
To brine the turkey:
You can purchase a good quality brine mix or make your own.
Homemade Brine
One cup kosher salt, ½ cup light brown sugar, 1 gallon chicken or vegetable stock, 1 tablespoon whole black peppercorns, and 1 gallon iced water.
Combine all brine ingredients, except ice water, in a large pot and bring to a boil. Stir to dissolve the solids and then remove from heat. Chill to room temperature or refrigerate until chilled. The night before baking the turkey, combine the brine and ice water and a clean large bucket or cooler. Place the thawed turkey in the brine. Cover and refrigerate or put in a cool area for six hours or overnight.
To roast the turkey
Preheat oven to 500°. Combine one apple, quartered; one onion, quartered; several sprigs of fresh rosemary; and any other herbs you like; plus one cup of water in a microwave safe dish and microwave on high for five minutes. Remove the turkey from the brine rinse bird. Place bird breast side up in a rack in a large roasting pan and pat dry. Add mixture from the microwave in the bird’s cavity. Coat turkey with canola oil and salt and pepper. Roast in the 500° oven for 30 minutes. Remove the bird from the oven and cover the breast portion with a layer of heavy duty aluminum foil. Insert a probe thermometer into the thickest part of the breast and return to the oven. Reduce oven temperature to 350° and set the probe thermometer to 161°. The time of baking will vary but you can estimate that a 16 pound bird will take about 2 1/2 hours to cook. Once the probe thermometer registers an internal temperature of 161°, remove bird from the oven and let rest for at least 20 minutes before carving.
Green Bean Bundles
Two cans of whole green beans or two packages of whole frozen green beans, thawed and drained
½ pound bacon, cut in half
Divide green beans into small bundles of about 6 to 8 each and wrap in bacon. Secure with toothpick if needed. Put all bundles in an oven proof casserole dish.
Green Bean Sauce:
3 tablespoons butter
3 tablespoons tarragon vinegar
1/2 teaspoon salt
1 teaspoon paprika
1 tablespoon freshly chopped parsley
1 teaspoon onion juice or 1 teaspoon freshly grated onion
Combine all sauce ingredients in a small sauce pan and heat until butter is melted and thoroughly mixed. Pour over the green bean bundles. Bake in a 350° oven for 15 to 20 minutes. If bacon is not brown put under the broiler until bacon is crispy.
Katy’s Cornbread Dressing
5 cups crumbled cornbread, (1-8” loaf)
4 cups toasted bread pieces
1 ½ cups (or more if needed) chicken stock
4 cups chopped onion
4 cups chopped celery
10 T butter or margarine, divided
1/3 cup chopped parsley
½ t dried sage
½ t dried thyme
Salt and pepper to taste
2 eggs beaten
Soak cornbread and bread pieces in chicken stock. Cook onion and celery in 2 T butter until tender. Mix together the breads, vegetables, remaining butter, and remaining ingredients. Add additional chicken stock to get the correct consistency. Spoon into a large casserole dish and bake uncovered for about 1 hour at 400°. *The dressing is better if prepared to the point of baking and stored covered in the refrigerator overnight.
Pumpkin-Chipotle Soup
This is not your ordinary pumpkin soup. It is slightly spicy and has a hint of curry for a delicious but different flavor. If you make only one recipe from this article, make this soup. It is easy and even better made the day ahead.
½ stick butter
1 cup chopped onion
1 clove garlic, crushed
1 t curry powder
½ t salt
1 t ground coriander
1 or ½ chipotle chilies in Adobo sauce, chopped
3 cups chicken or vegetable broth
1 - 29-oz. can pumpkin (not pumpkin pie mix)
1 - 12 oz. can evaporated milk (can substitute lite coconut milk)
¼ cup brown sugar
Sauté onion and garlic in butter for about 3-4 minutes until tender. Add curry powder, salt, coriander, and chipotle chilies. Cook for about 1 minute, stirring frequently. Add broth and bring to a gentle boil. Cook about 15 minutes. Add pumpkin and evaporated milk. Mix in the brown sugar and cook for about 5 minutes more. Cool slightly and process in a blender, food processor, or immersion blender.
Spinach-Apple Salad with Maple-Cider Vinaigrette
I loved this salad with the first bite of the sugar curried pecans. This salad recipe may seem long but do not let the ingredient list intimidate you. Most of the ingredients are for the dressing and everything can be made several days ahead and tossed together immediately before serving.
For the Vinaigrette whisk together:
1/3 cup cider vinegar
2 T pure maple syrup
1 t Dijon mustard
¼ t salt
¼ t pepper
2/3 cup olive oil
For the sugar-curry pecans:
Preheat oven to 350°. Toss 1 cup whole pecans with 2 T melted butter. In a large bowl, stir together 3 T sugar, ¼ t ground ginger, 1/8 t curry powder, 1/8 t salt, and 1/8 t ground red pepper. Add in pecans and toss to coat. Spread pecans on a non-stick aluminum foil lined cookie sheet in a single layer. Bake for 10-12 minutes until browned. Allow to cool for at least 20 minutes. (May be made in advanced and stored in refrigerator.)
To serve the salad:
Combine 1 bag baby spinach leaves, 1 gala apple, thinly sliced, 1 small red onion, thinly sliced, and 1 (4 oz.) package or crumbled goat cheese. Toss with dressing and top with curried pecans.
Quick Apple Pie in a Cast Iron-Skillet
You may be overwhelmed with all the cooking for Thanksgiving, but this apple pie is super simple and is one of the best I have ever had. Serve it with ice cream and some caramel sauce. My husband eats it with a slice of sharp cheddar cheese for breakfast.
4-5 large Granny Smith or Gala apples, peeled and sliced. (You will need about 6-6 ½ cups of apples)
½ cup sugar
1 T corn starch
½ t ground cinnamon
Juice of ½ lemon
3 T butter
½ cup light brown sugar
2 refrigerated pie crusts
Topping:
1 T sugar
1/8 t cinnamon
1 egg, beaten
Preheat oven to 350°. In a large bowl, mix apples; cinnamon; lemon juice; and corn starch. In a 9 or 10 inch cast iron skillet, melt butter and add brown sugar. Sauté over high heat for about 1-2 minutes until the sugar has dissolved. Remove from heat and place one pie crust directly over butter/brown sugar mixture. Top the crust with apples. Put the second crust on top and cut 3 slits in the top. Brush with egg mixture and sprinkle with sugar and cinnamon.
Bake for 30-40 minutes or until crust is golden. Allow to rest for 10 minutes before serving.
