Thanksgiving Tips, Recipes, and Ideas

Today is usually my weekly Southern Sundays party.  Since the holidays are coming up and there is so much planning to do I think a break from the party for a couple of weeks is needed.

Instead I'm bringing you some wonderful Thanksgiving Tips, Recipes, and Ideas that you might like, and want to try this holiday season.

Last year I did a wonderful series of posts that are certainly worth another look.  Click on any of the links below to read about these topics.

How-To: Roasting the Turkey

These are the subjects that are discussed in the post.  Click on the link above to read about any of these.

What Size Turkey to Buy
What Size Pan to Use
Roasting an Un-stuffed Turkey
Roasting a Stuffed Turkey

How-To: Trussing a turkey

How To: Testing the Turkey for Doneness

How-To: Making Gravy

Thanksgiving Side Dishes:  All About Potatoes

Thanksgiving Side Dishes and a Slice of Pie

Here's my FAVORITE recipes!

Oven Roasted Turkey with Sage Butter

By Tyler Florence
Prep Time: 10 min
Cook Time: 3 hr 0 min
Serves: 10 to 12 servings 

1 (12 to 14) pound fresh turkey 
Kosher salt and freshly ground black pepper 
Sage Butter, recipe follows

Preheat the oven to 375 degrees F and remove the top rack of the oven. 

Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Stuff the cavity with stuffing and, if required, truss the legs. Cover the turkey with olive oil and season well with salt and pepper. Push the sage butter under the skin of the turkey, being careful not to puncture the skin.

Put the turkey on a rack in a large roasting pan, and into the oven. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). If the legs or breast brown too quickly during roasting, cover them with foil.

Sage Butter: 
2 sticks butter, softened 
1/4 cup chopped sage 
Salt and pepper

Combine all ingredients.

Turkey Gravy
3/4 cup water
3 Tbs. unsalted butter
3 Tbs. all-purpose flour
2 cups turkey or chicken stock
2 Tbs. dry sherry, Madeira or other wine (optional) (we used balsamic vinegar the other day!)
Salt and freshly ground pepper, to taste

1. Skim and discard any fat from the juices in the roasting pan. Or use a gravy separator and pour the defatted juices back into the pan.
2. Add the water to the pan and place over medium heat. Boil for 2 to 3 minutes, stirring with a wooden spoon to scrape up any browned bits. Transfer the juices to a bowl.
3. In a saucepan over medium heat, melt the butter until bubbly. Add the flour and whisk rapidly for a few seconds to cook the flour.
4. Rapidly whisk in the reserved pan juices and the stock. Cook until smooth and thickened, 1 to 2 minutes. Whisk in the sherry and season with salt and pepper.
5. If desired, pour the gravy through a fine-mesh sieve or chinois into a warmed sauceboat or wide-mouthed pitcher. Makes 2 to 2 1/2 cups gravy.

Roasted Acorn Squash with Quinoa and Red Rice Stuffing

Ingredients:
4 acorn squashes, each about 1 1/2 lb.
2 Tbs. olive oil
Kosher salt and freshly ground pepper, to taste
1 box (12.5 oz.) herbed quinoa and red rice stuffing mix
3 1/4 cups water
3 Tbs. unsalted butter
1 large yellow onion, diced
2 celery stalks, diced
1 cup chicken stock, warmed
1/2 cup almonds, toasted and chopped
2 Tbs. chopped fresh flat-leaf parsley

Directions:

Position 1 rack in the upper third and 1 rack in the lower third of an oven and preheat to 425°F. Line 2 baking sheets with aluminum foil.

Cut the acorn squashes in half lengthwise and scoop out the seeds. Coat the squash cavities with the olive oil and season well with salt and pepper. Place the squash halves, cut side down, on the prepared baking sheets and roast for 15 minutes. Turn the squash halves over and rotate the pans from top to bottom. Continue roasting until the squashes are just tender when pierced, about 15 minutes more. Remove from the oven and set aside.

Reduce the oven temperature to 375°F.

Using the stuffing mix, water, salt, butter, onion, celery and stock, prepare the stuffing according to the package instructions, adding the almonds along with the dried cranberries (included with mix). Instead of transferring the stuffing to a baking dish, spoon about 1 cup into each squash cavity. Bake the squash for 30 minutes. Remove from the oven and let rest for 5 minutes. Sprinkle with the parsley and cut the squash halves into wedges. Serves 12 to 16.

Williams-Sonoma Kitchen

LIBBY'S Famous Pumpkin Pie
Prep:15 mins
Cooking:55 mins
Cooling:120 mins
Yields:8 servings

This is the traditional holiday pumpkin pie. This classic recipe has been on LIBBY'S® Pumpkin labels since 1950. This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition.

Ingredients
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

Directions
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Kitchen Tips and Guides

Thanksgiving is literally around the corner.

Are you starting to plan your menu yet?  I've been thinking about it.  Tossing around some new side dishes to thrown in with my standard ones.

Well, I found some great cooking guides on MyRecipes.com that I think every kitchen should have! It makes life easier.   I hope that you find these useful, especially with all the holiday cooking coming up.

First up is a guide to internal cooking temperatures for all types of meat, seafood, eggs, and even leftovers.  You name it, it's there.  A great resource.

Next is a Holiday Turkey Timeline.  This has great tips from deciding how big a turkey to buy, how to thaw a frozen turkey, different methods of cooking, to testing that it's done.  It even has tips on how to store leftovers.  All we need now are some recipes for the leftovers!!

Lastly is one of my favorites, a cooking conversion chart.  I ALWAYS need to know how many tablespoons are in a 1/4 cup and can NEVER remember!  This guide has it all, and it's cute too!

Happy planning!

Grilled Vegetables vs. Roasted Vegetables

Lovin' the veggies!

The best way to eat them?  Seasonally.  If you eat what's in season your vegetables will be at their peak flavor, providing you with the best tasting dishes.  During the summer my favorite way to cook them is grilling.  We were grilling veggies all summer long, inside on the grill pan, and outdoors on the BBQ.  Some of my favorite summer veggies that repeatedly showed up in my house were:  Eggplant, Yellow Summer Squash, Zucchini, Asparagus, Cherry Tomatoes, and Corn.

During the fall months and into the holidays I love to roast my veggies.  I love how roasting caramelizes them and brings that sweet wonderful flavor you can't find in other methods of cooking.  Some of my favorites are:  Acorn Squash, Beets, Yams, Sweet Potatoes, Bell Peppers, Celery Root, and Pumpkin. 

Let's talk about grilling.
Grilling is cooking over a direct heat source such as a fire or gas grill.  Grilling brings out vegetables natural sugars while infusing a smokiness   A key to grilling vegetables is to cook them briefly and simply on a hot indoor, or outdoor grill. 

 - Oil your vegetables for added flavor and to prevent sticking

 - A small grill pan or basket works well in grilling smaller vegetables that may fall through the rack.

 - Cook over medium-high to high heat for about 5-6 minutes per side, looking for some charred surfaces.

 - Good with a sprinkle of herbs or a citrus splash.  A light vinaigrette or sauces are also a good choice as a topping.

Here are some of my grilled summer veggies:

Let's talk about roasting.
Roasting is a dry-heat oven cooking method, using an open pan.  You can roast many items such as meat, fish, fruits and vegetables.  Roasting takes little prep work and once it is in the oven, it does all the work for you!  The high heat used in roasting allows the food sugars to form on the surface or carmelizing, and gives you that sweet flavor and brown crust, while the inside stays tender. 

 - Cook at a high temperature, usually 450 degrees, for 20-25 minutes or until golden brown. You can toss or turn half way through the cooking cycle.

 - Vegetables are usually coated with  a little olive oil or melted butter to promote browning and keep them from drying out.  Season with salt & pepper or your favorite herb mixture for added flavors.

 - Use a roasting pan that is just large enough so that the vegetables are all lying flat and there is some space in-between.  Overcrowding will result in steaming instead.

Here are a combination of roasted yams, sweet potato, and pumpkin:

 

Kitchen tip #1:  Make sure to cut your vegetables in uniform sizes so that the food cooks evenly, and at the same rate.  Smaller pieces tend to cook best as they reduce the roasting time and allow for a deeper carmelization.

Kitchen tip #2:  when roasting pumpkin choose a small pumpkin which are sweeter and lend better to cooking.  Varieties to look out for are Sugar Pie, Baby Bear, or Cheese pumpkins.  The large ones don't cook very well.

Make sure to eat your veggies!!!



Homemade Croutons

Who doesn't love a crouton?

Making homemade croutons is a great way to use bread that’s no longer fresh.  I like to make a big batch and then keep them in a airtight container.  They are good for snacking as well as great on salads.  


Simple to make, you just cube day old bread.  French bread is perfect, but you can also use a country wheat, and my favorite, sourdough.  You can then either bake them up, or place them in a freezer bag for later use.  

Kitchen Tip:  Cubed bread keeps really well in the freezer.  This allows you to bake a whole bunch or just a few at a time.  (Great time saving tip)

To bake them you just want to toss the bread crumbs with either olive oil, or melted butter.  Now comes the fun part.  You can flavor them with anything you like.  Here are a few examples:  minced garlic, Parmesan cheese, fresh herbs, spices.  Or you can use dried herbs in a pinch and create a variety of flavors.

NOTE:  Southern Sundays will return this Sunday June 3rd.  Featured recipes will also be awarded...Hope you will all join!

Homemade Croutons
3 cups cubed bread
2 T olive oil or melted butter
herbs, cheeses, or spices (optional)

Preheat oven to 375 degrees.  In large bowl combine bread and olive oil. Toss well to coat. If using herbs or spices sprinkle on and toss to coat.  Spread our onto a large baking sheet. Bake in oven for 10 to 15 minutes, stirring after five minutes to brown evenly. Cool completely before storing.  Keeps 1 week.

How to cut a pineapple

They're back....! 

Fresh fruits are popping up all over the place and I'm in heaven.  My excitement started the other weekend when MGG and I drove down to the beach and on the way through the canyon I saw my first fresh strawberry stand on the side of the road!  Yipee!  We quickly came to a stop and got out.  The smell of strawberries, blueberries, and raspberries permeated the air.  HEAVEN!  I love that smell.  I really really do.


So we bought some.  And I've been in heaven ever since. Using them in my breakfast yogurt, as an ingredient for a fresh dessert, anything I can think of really.


But I wasn't done buying fruit from only the stand.  We had to visit a local fresh market and pick up some veggies...and a pineapple.  Pineapples are a childhood favorite of mine.  Oh, and pineapple juice?  Don't get me started!


Which brings me to my post.  So many people ask me how to cut a pineapple?  So I'd love to show you.  It's easy, once you understand that the core of the fruit runs down the middle of the fruit vertically.


So here we go.


Make sure your have a sharp knife.  A dull one can be dangerous.


1) Lob off the top.

2) Taking your knife run it down the side of the pineapple following the outline of the fruit, to remove the skin.

3) Continue removing to skin around all sides of the fruit until all the flesh is exposed.  Cut off the bottom as well.

4) Now you need to remove the core.  The core is located in the middle running vertically.  Feel it...it should be very hard compared to the flesh on the outside, which is less resistant.  Cut vertical cuts down the side of the core. 

5) Work around the four sides, until the core is left.  See, I'm holding the core...
Throw the core away. 

6) Cut the remaining wedges in long spears (or chunks if you like!)

7) Store any leftover pineapple in a airtight container and store in the frig.

Voila!  Enjoy your pineapple!


Come back tomorrow...we'll have a smoothie with this pineapple...yum!

Homemade Bread Crumbs

Everyone uses breadcrumbs.  They are great for breading chicken breasts (schnitzel anyone?), using in meatballs or a meatloaf.  You can sprinkle them over mac and cheese too!


So why buy pre-made bread crumbs?  They are full of stuff that we don't need, like sodium (amongst other things).  Don't get me wrong, I've bought pre-made before and probably will again.  They are quick and easy.  But, making your own breadcrumbs is quick and easy too!  Whenever you have bread leftover, the end of a loaf or day old bread, don't through it away!  Just make breadcrumbs.  


You can make these ahead of time and freeze them.  They will be ready when you are to make some delicious dishes.


See below for some delicious recipes using breadcrumbs!

To make breadcrumbs:

Tear day old bread into chunks.  You can use french bread, white or wheat bread, I've even used sourdough bread on occasion.  It lends a zip to your dishes!  Place the chunks in your food processor bowl, or you can use the blender. 

Pulse or blend until you have the consistency you’d like. I make mine medium fine.  

Store in the freezer in an airtight container or freezer bag.

You'll love them, they are soft and tender!  Give them a try and let me know what you think.


Here are some inspirations that use breadcrumbs:


buttermilk fried chicken breasts
roasted asparagus with toasted lime breadcrumbs
potato cakes
cauliflower gratin

Thanksgiving Side Dishes: All About Potatoes

Don't you just love a potato?

Potatoes today symbolize comfort, especially around the holidays.  They are earthy-tasting, easy to prepare, and are compatible with many other foods and adaptable to all sorts of cooking methods.

There are three basic types of potato varieties: starchy, waxy, and all-purpose.

• Starchy or mealy potatoes, such as russets, are best for baking and mashing because they cook up dry and fluffy, but do not hold their shape well.

• Waxy potatoes, such as red or white potatoes, are low in starch.  Use them for potato salads and other recipes where you want them to hold their shape and are not relying on their starch content to thicken a soup or sauce. (Great for roasting!)

• All-purpose potatoes have a medium starch content and are good for both uses.  Yukon Golds are among the best known.

Select potatoes that are firm, not blemished, wrinkled, tinged with green, or cracked.  The eyes, of the potatoes should not have sprouted.

Store them in a cool dark place with good circulation for up to 2 weeks. Don't put them with onions!  These two veggies together produce gases that cause rapid spoilage.  Best when used 2 or 3 days from purchase for their fresh sweet flavor and texture.

Mashed Potato Techniques

Cooking the Potatoes:  Boiling whole potatoes with their skins on keeps the potatoes from becoming waterlogged, improving the texture of the final dish, and help to prevent nutrients from being lost in the water.  If you want to boil peeled potatoes, cut them into small cubs so that they cook quickly and are exposed to the water as briefly as possible.

Courtesy of Williams-Sonoma

Ricing, hand mashing, using a mixer...it's up to you and what you prefer. 

Tips: One great tip is to melt your butter and heat some half and half or cream with it to a warm temperature.  When you add warm milk and butter as you are mashing the potatoes they will stay nice and hot. 

Another great tip (and this is my favorite!) is to make your potatoes early in the day.  Then place the completed dish in a crock pot on low.  Add a little cream on top and let them sit there until dinner time. (I would say for 5 hours at most)  Stir and serve.  You will always have HOT potatoes!

Here are some of my favorite Mashed Potato recipes.  Enjoy!

(I made these last year.....excellent!)

Mashed Potatoes and Celery Root

by Williams-Sonoma

Also known as celeriac, celery root is a knobby, round winter vegetable that contributes a subtle celery flavor to purees when cooked and a crisp crunch to salads when used raw. In this recipe, celery root is mashed with potatoes, giving the dish a lighter texture than if potatoes alone were used, and an interesting, fresh taste that matches well with full-flavored foods such as roast turkey. Both peeled celery root and potatoes discolor quickly when exposed to air and should be immersed in water if not cooked at once to prevent discoloring.

Ingredients:

2 large celery roots, about 2 lb. total, peeled and cut into slices 1 inch thick

2 1/2 lb. russet potatoes, peeled and cut into slices 1 inch thick

Kosher salt, to taste

3/4 cup half-and-half

3 Tbs. unsalted butter

Freshly ground white pepper, to taste

Directions:

Put the celery roots and potatoes in separate large saucepans. Add water to cover and a large pinch of kosher salt to each pan. Bring both to a boil over high heat, reduce the heat to low, cover and simmer until the vegetables are tender, about 20 minutes. Just before they are done, place an ovenproof serving bowl in a 200°F oven. (There is no need to preheat the oven.)

In a small saucepan over low heat, combine the half-and-half and 2 Tbs. of the butter and heat until the butter melts. Turn off the heat and cover to keep warm. Drain the potatoes and celery root, then return them to one of the large saucepans and set over medium-low heat; shake the pan until the vegetables begin to stick to the bottom. Remove from the heat.

Pass the vegetables through a ricer into the warmed serving bowl. Alternatively, pass the vegetables through a food mill, or mash them in the pan with a potato masher. Stir in the warm half-and-half mixture. Season with kosher salt and white pepper. Using a rubber spatula, scrape down the sides of the bowl and swirl the top of the puree. Top with the remaining 1 Tbs. butter and serve immediately. If necessary, keep warm in a 200°F oven for 15 to 20 minutes, or cover the bowl and set it in a pan of hot water.

And here's the all time classic version:

Classic Mashed Potatoes

by Williams-Sonoma
Ingredients:

5 lb. russet potatoes, peeled and cut into 2-inch pieces

2 tsp. salt, plus more, to taste

8 Tbs. (1 stick) unsalted butter, cut into small pieces

1 1/4 cups half-and-half, heated

salt & pepper 

Directions:

Put the potatoes and the 2 tsp. salt in a large pot, add water to cover the potatoes by 3 inches and bring to a boil over medium-high heat. Reduce the heat to medium-low and gently cook the potatoes until they are tender when pierced with a fork, 15 to 20 minutes. Drain well in a colander.

Place hot potatoes in the large bowl of a mixer.  Mix on medium low speed until potatoes are smooth.  Add butter and a little half and half at a time until your desired consistency is reached.  Add salt and pepper to taste.   Serve immediately. Serves 8 to 10.

Picture courtesy of Southern Living.com

How-To: Making Gravy

Can't have turkey without the gravy!

Super simple and very tasty.  Here's a how-to that explains it all.  And here's two great recipes that will give you perfect gravy for your holiday.

Making Gravy

The perfect complement to roast turkey and dressing, turkey gravy is especially delicious when made from the pan juices thickened with roux (a mixture of butter and flour) and enhanced with turkey or chicken stock. You can also flavor the gravy with sherry, Madeira or other wine.  (this is my favorite gravy recipe!)
Turkey Gravy
3/4 cup water
3 Tbs. unsalted butter
3 Tbs. all-purpose flour
2 cups turkey or chicken stock
2 Tbs. dry sherry, Madeira or other wine (optional) (we used balsamic vinegar the other day!)
Salt and freshly ground pepper, to taste

1. Skim and discard any fat from the juices in the roasting pan. Or use a gravy separator and pour the defatted juices back into the pan.

2. Add the water to the pan and place over medium heat. Boil for 2 to 3 minutes, stirring with a wooden spoon to scrape up any browned bits. Transfer the juices to a bowl.

3. In a saucepan over medium heat, melt the butter until bubbly. Add the flour and whisk rapidly for a few seconds to cook the flour.

4. Rapidly whisk in the reserved pan juices and the stock. Cook until smooth and thickened, 1 to 2 minutes. Whisk in the sherry and season with salt and pepper.

5. If desired, pour the gravy through a fine-mesh sieve or chinois into a warmed sauceboat or wide-mouthed pitcher. Makes 2 to 2 1/2 cups gravy.

article and pictures curtesy of Williams-Sonoma

Here's another great gravy recipe that you can make ahead...and save yourself some time!

Make Ahead Turkey Gravy

·      YIELD: Makes 4 cups

Ingredients

·         2 1/4 pounds turkey drumsticks

·         3 carrots, cut into pieces

·         1 large onion, quartered

·         6 fresh parsley sprigs

·         1/3 cup vegetable oil

·         1/2 cup all-purpose flour

·         6 cups low-sodium chicken broth

·         1/2 teaspoon pepper

·         Salt to taste

Preparation

1. Brown Drumsticks and Veggies: Preheat oven to 400°. Pat drumsticks dry. Cook drumsticks and next 3 ingredients in hot oil in a large roasting pan over medium-high heat. Cook drumsticks 3 minutes on each side; cook vegetables, at the same time, stirring often.

2. Reserve Flavorful Pan Drippings: Bake drumsticks and vegetables in pan at 400° for 30 minutes or until a meat thermometer inserted into thickest portion of drumsticks registers 160°. Remove from oven. Remove and discard vegetables and parsley using a slotted spoon. Reserve drumsticks for another use.

3. Whisk in Chicken Broth and Stir Until Smooth: Whisk flour into hot drippings in pan, and cook over medium heat, whisking constantly, 1 minute. Gradually whisk in chicken broth until smooth. Whisk in pepper.

4. Cook Gravy to Thicken and Develop Flavor: Bring to a boil over medium-high heat, whisking occasionally. Reduce heat to medium, and gently boil, whisking occasionally, 45 minutes or until thick enough to coat the back of a spoon. Season with salt to taste

How To: Testing the Turkey for Doneness

How do you tell if the birdy is done???

It's hard to tell, I know...I've been there!  There are so many little "old tests of time" like if the leg falls off when pulled with no problem, it's done.  Or the leg juices run clear, it's done...But I want to be sure, you know what I mean?  No pink breasts in this house!

So here are some great tips.  The best way?  Use a meat thermometer...not that little red pop up thingy!

Testing the Turkey for Doneness

Probably the trickiest part of roasting a turkey is being sure the breast and thigh meat are done at the same time. All too often, the breast meat ends up dry and overcooked while you are waiting for the thighs to finish cooking. Any one of these techniques will help prevent the breast from overcooking:

For an unstuffed turkey, roast the turkey, breast side down, for the first one-third of the cooking time. This increases the rate at which the thighs cook, so they will be done at about the same time as the breast.

For a stuffed turkey, loosely cover the breast with a double-thick piece of aluminum foil for the first two-thirds of the cooking time. This slows the rate at which the breast cooks, so it will be done at about the same time as the thighs.

Checking the Internal Temperature
The breast and thighs must reach different internal temperatures for ideal doneness. The breast should register 165°F and the thigh, 175°F. Begin testing for doneness about 30 minutes before the total roasting time is reached.

The turkey will continue to cook internally after you remove it from the oven, so you may take it out when the thermometer registers 3° to 4°F below the minimum temperature. Then cover the bird loosely with aluminum foil.

If roasting a stuffed bird, be sure the stuffing reaches 165°F.

To test the breast:  Using an instant-read thermometer, insert it into the meatiest part, several inches above the wings.

To test the thigh:
Insert the instant-read thermometer away from the bone, alongside the opening of the main cavity underneath the drumstick. This is the meatiest part of the thigh.

article and pictures courtesy of Williams-Sonoma