Tag Archives: Thanksgiving recipes

Cornbread, Sausage and Walnut Dressing

i love experimenting with ingredients to create a flavorful update to an already delicious recipe . This is a winning combination. I kept it simple using store bought cornbread along with sausage meat because dressing really does taste good with sausage meat. It’s a big Thanksgiving tradition in my family. I added to this many of my favorite flavors of the season, dried cranberries, walnuts, fresh rosemary and of course sage. The result is a great side to any holiday feast!

From by the bay , wishing you flavorful dressing food memories!

Maryann

Cornbread, Sausage and Walnut Dressing

Serves 6

Ingredients

  • 8 cups stale cornbread, cut into 1/2” cubes and toasted
  • 1 1/2  pound  spicy sausage meat, remove casings
  • 4 tablespoons unsalted butter
  • 2 large celery stalks, chopped
  • 1 large Vidalia onion, chopped
  • 2 cloves garlic minced
  • 1/2 cup chopped walnuts
  • 1 cup dried cranberries
  • 2 teaspoons fresh rosemary, minced
  • 1 tablespoon fresh sage, chopped
  • 1/8 teaspoon dried rubbed sage
  • 1 teaspoon fine sea salt
  • 2 to 3 cups low sodium chicken stock
  • 1/2 teaspoon fresh ground black pepper

Directions

To make dressing place a large skillet on medium heat and cook sausage, crumbling the meat with a fork until fully cooked, about 10 minutes. Remove meat with a slotted spoon and place into a large mixing bowl. Add butter to the same skillet, melt butter and then add the celery and onion. Saute ingredients together until softened about 10 minutes. Add garlic and saute another minute. Add the walnuts and herbs cook another 1 to 2 minutes. Remove from heat and add to the bowl with the cooked sausage meat. Add the bread cubes, cranberries and 2 cups chicken stock to the bowl. Mix the ingredients together and season with salt and pepper. If the dressing is dry add more stock. The dressing can be made up to this point one day in advance and refrigerate until ready to bake. Remove from refrigerator and allow to come to room temperature. Place dressing into a lightly buttered baking dish. Bake in a 350 oven for 30 minutes. Remove from oven and serve warm.

 

Allspice Dry Brine for Turkey

Looking for the perfect turkey recipe? Here is one you will love, after years of using wet brines for my turkey preparation, I have shifted to dry brine with outstanding results. Why a dry brine? Well the taste is great which is the most important reason but  besides that the brining time is faster, storing the turkey is easier and it requires a lot less effort. Let’s be honest, if you are preparing a Thanksgiving meal, you need to find ways to make it all easier.  Give yourself a break or just try a different approach this holiday and enjoy !

From by the bay, wishing you tasty dry brine turkey food memories!

Maryann

All Spice Dry Brine Turkey

Ingredients

  • 1 12- to 16-pound turkey, preferably a heritage or pasture raised bird  
  • 1 recipe of all spice dry brine ( recipe follows below)
  • 8 fresh bay leaves
  • 2 small oranges, halved
  • ½ cup unsalted butter, softened
  • 2 cups chicken or turkey stock

Directions

One day before serving, rinse turkey and pat dry. Rub dry brine all over with turkey including under skin where possible and rubbing some into cavities. Use about 1 tablespoon per 4 pounds of bird. Wrap bird in a large plastic bag and place in refrigerator. A couple of hours before cooking, remove turkey from bag and pat dry. (There is no need to rinse it first.) Place in roasting pan and allow to come to room temperature. Heat oven to 450 degrees. Truss legs with kitchen twine. Put oranges and bay leaves in neck opening and tuck neck skin under bird. Rub butter under breast skin and onto thigh meat. Roast for 30 minutes. Remove turkey from oven, reduce heat to 350 degrees and cover breast of bird and wing tips with foil. Add 1 1/2 cups chicken or turkey stock to bottom of roasting pan and roast bird for another two hours, depending on size; figure 12 minutes a pound for an unstuffed bird. Remove foil in last half-hour so breast browns. When turkey has roasted for 2 hours, begin to test for doneness by inserting a meat thermometer (digital is best) into two places in thigh, making sure not to touch bone. It should be at about 160 degrees. When roasting is done, tip turkey so interior juices run back into pan. Remove turkey to a separate baking sheet or serving platter, cover with foil and then a damp kitchen towel and allow to rest for at least 30 minutes. Pour fat and drippings from pan into a measuring cup. Deglaze pan with 1/2 cup chicken of turkey stock and pour that into same measuring cup. Fat and drippings can then be used to make gravy.

 

Allspice Dry Brine for Turkey

Ingredients for Dry Brine

  • 1/2 cup fine sea salt
  • 1/2 cup light brown sugar
  • 2 teaspoons fresh ground black pepper
  • 1 teaspoon ground allspice
  • 1 teaspoon fresh orange zest
  • 1/4 teaspoon ground cloves
  • Directions for Dry Brine

In a medium bowl combine well all ingredients.  Store in an air tight container until ready to use.

 

Maple Bourbon Cranberry Sauce

I love making my own cranberry sauce. It’s the perfect quick dish to give your personal flavor touch. I have made many combinations of sauce of the years but some I like to make again and again and this recipe is one that I am always being asked to make. What more to say than it’s not only got maple syrup, it’s got bourbon too! Need I say more?!!!

From by the bay, wishing you berry maple bourbon food memories!

Maryann

Maple Bourbon Cranberry Sauce

Ingredients

  • 10 ounces  fresh whole cranberries
  • 1/4 cup dried cranberries
  • 1/2 cup maple syrup
  • 3 tablespoons bourbon
  • 1/4 cup light brown sugar
  • 1/4 teaspoon ground cinnamon

Directions

Combine all ingredients in a medium sauce pan. Bring to a boil, stirring to dissolve sugar. Reduce heat and simmer approximately 10 minutes until the cranberries start to burst. Cool completely and then chill in refrigerator. Cranberry sauce will thicken. Serve chilled.

Dry Brine Roasted Herb Turkey

If you ask what brine I recommend for this Thanksgiving, it’s a resounding yes to dry brine. You might ask why brine a turkey at all. The answer to that question would be just remember the last time you had dry turkey at Thanksgiving. Using a brine definitely enhances the flavor of a bird with juicy results. Dry brine is a great way to go. What is dry brine? Dry brine is essentially pre-salting a bird. There is no water or liquid involved so there is no mess! The results are a flavorful bird that is moist with crispy skin. The best part is this is super simple to prepare besides being so delicious.

From by the bay, wishing you delicious dry brine food memories!

Maryann

 

Dry Brine Roasted Herb Turkey

Ingredients
1 12- to 16-pound fresh turkey, preferably organic
1/4 cup coarse sea salt
1 tablespoon black pepper
6 sprigs fresh thyme
4 springs fresh rosemary
1 onion, halved
1 orange quartered
8 tablespoons unsalted butter, softened
2  to 3 cups chicken stock

Directions
The morning before serving rinse turkey and pat dry with paper towels. Rub turkey all over with coarse salt including into the cavities. Place the turkey in a large plastic brine bag and move into the refrigerator.  Before cooking, remove turkey from bag and pat dry. (There is no need to rinse it first.) Place in roasting pan and allow to come to room temperature.Preheat oven to 450 degrees F. Sprinkle half the pepper into main cavity of turkey; add thyme, rosemary, onions and orange quarters. Rub butter all over the turkey including under breast skin by gently lifting the skin.  Sprinkle turkey with remaining pepper. Roast for 30 minutes. Reduce heat to 350 degrees. Add chicken broth to bottom of roasting pan and roast bird for another two hours, depending on size. Baste turkey with chicken broth every half hour. Add additional broth if needed. If turkey is browning too quickly cover breast and wing tips. Remove foil for last 1/2 hour of cooking time. After turkey has roasted for 2 hours, begin to test for doneness by inserting a meat thermometer (digital is best) into two places in thigh, making sure not to touch bone. It should be at about 160 degrees. When roasting is done, tip turkey so interior juices run back into pan. Remove turkey to a separate baking sheet or serving platter. Allow to rest for at least 30 minutes. The fat and drippings can be used to make a gravy.

 

Note: Figure cooking time approximately 12 minutes per pound for an unstuffed turkey

Turkey Leftover Recipe-Turkey Pad Thai

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Wondering what to do with all the leftover turkey? Try this easy recipe using your turkey to make a delicious pad thai. It’s a light and refreshing dish, especially after the over indulging on Thanksgiving. Give it try. If you don’t have left over turkey save the recipe for when you have leftover chicken or for a fast weeknight dinner use a store bought roasted chicken.

From by the bay wishing you delicious leftover food memories!

Maryann

Turkey Pad Thai

Serves 6

Ingredients for Sauce

  • 4 tablespoons lime juice
  • 3 tablespoons fish sauce
  • 5 tablespoons sugar
  • 1/4 teaspoon red chili flakes

Ingredients Pad Thai

  • 4 tablespoons canola oil
  • 2 garlic cloves, minced
  • 1 tablespoon shallots, chopped
  • 1 cup shredded turkey meat
  • 2 eggs, lightly beaten
  • 1 package pad Thai brown rice noodles, cooked according to directions
  • 5 ounces bean sprouts
  • 1 cup chopped napa cabbage

Ingredients to garnish

  • 1/4 cup cilantro leaves, chopped
  • 1/4 cup roasted peanuts, chopped
  • 1/4 cup scallions, sliced thinly
  • 1 lime cup into wedges

Directions

In a small bowl place all the ingredients for the sauce, whisk well and set aside. Heat 2 tablespoons of oil in a large saute pan. Add garlic, shallots and turkey. Heat for 1 to 2 minutes until the garlic and shallots are softened. Set aside. Heat remaining oil, then add the eggs and scramble, reduce heat and add sauce, cabbage and noodles. Mix well. Add back the turkey mixture along with bean sprouts and mix well again. Turn pad Thai on to a platter , top with garnish and serve immediately.

Countdown to Thanksgiving-Sweet Potatoes with Toasted Marshmallow Meringue

No Thanksgiving meal would be complete without a side of potatoes and this sweet potato dish is a perfect side. Creamy sweet potatoes are enriched with creme fraiche, touched with sweet cinnamon and then topped with clouds of marshmallow meringue made with marshmallow creme that is toasted last minute and served. Thanksgiving perfection!

From by the bay, wishing you toasted marshmallow meringue food memories!

Maryann

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Sweet Potatoes with Toasted Marshmallow Meringue

  • 3 pounds sweet potatoes
  • paste from one vanilla bean
  • 1/4 cup dark brown sugar
  • 4 ounces creme fraiche
  • 6 tablespoons unsalted butter
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
  • 2 egg whites
  • 1/2 teaspoon vanilla
  • 2 tablespoons maple syrup
  • 8 ounces marshmallow crème

Directions

  1. Heat oven to 400 degrees F. Bake sweet potatoes on a foil-lined baking sheet 1 hour or until tender. Let cool to touch and peel. Reduce oven temperature to 350 degrees F.
  2. Beat sweet potatoes, vanilla paste, and next 6 ingredients at medium speed with a heavy-duty electric stand mixer until smooth. Beat in whole eggs. Spoon potato mixture into a greased 8 by 8 inch baking dish.
  3. Bake at 350 degrees F for 30 minutes. Meanwhile, beat egg whites, remaining 1/2 teaspoon vanilla, and a pinch of salt at high speed with a heavy-duty electric stand mixer until foamy. Gradually add maple syrup, beating until stiff peaks form.
  4. Beat one-third of marshmallow crème into egg white mixture; repeat with remaining marshmallow crème, beating until smooth (about 1 minute). Pipe or spread meringue in a decorative pattern on warm potatoes. Bake 13 to 15 more minutes or until meringue is lightly browned.

 

Countdown to Thanksgiving-Whole Wheat, Roasted Mushroom and Walnut Dressing

No Thanksgiving meal is complete without a great stuffing and/or dressing recipe. You can use this recipe to either stuff your turkey or bake in a casserole and serve on the side. This is a delicious savory dressing recipe, using whole wheat gives the dish a hearty , robust taste. The mushrooms add an earthy taste enhanced by the roasting and it builds on the savory whole wheat.

From by the bay, wishing you savory food memories!

Maryann

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Whole Wheat, Roasted Mushroom and Walnut Dressing

Serves 8

8 cups good quality whole wheat bread, cut into ½ inch cubes with crust

2 pounds assorted mushrooms, such as baby bella and shiitake

3 tablespoons olive oil

4 tablespoons unsalted butter

1 bunch leeks, sliced in rings ( approx. 3 cups chopped leeks)

1 tablespoon fresh thyme, minced

1 tablespoon fresh rosemary, chopped

1 cup walnuts, chopped

1 teaspoon fine sea salt

5 cups low sodium chicken stock  (or vegetable broth to serve your vegetarian guests)

½ cup parsley, chopped

1 teaspoon fresh ground black pepper

1 tablespoon sherry vinegar

1/4 teaspoon red chili flakes

1 egg, slightly beaten

Directions

Preheat oven to 400 degree F. Place bread cubes in a single layer on two rimmed large baking sheets. Bake until toasted about 10-12 minutes. Set aside to cool. In another baking tray lined with foil add the mushrooms and olive oil. Mix well. Roast in the oven until mushrooms start to brown and become tender about 30 minutes. Set aside to cool. In a large skillet melt butter and then add leeks, chili flakes, thyme and rosemary. Saute together until softened about 10 minutes, separating the leek rings. Remove from heat and add to a large mixing bowl. Add the toasted bread cube, mushrooms, walnuts, vinegar and parsley to the bowl. Add chicken stock. Mix the ingredients together and season with salt and pepper. Add egg. Mix well.  To bake the dressing, remove from the refrigerator and let it come to room temperature. Bake in a 400 degree F oven covered with foil for 30 minutes,  remove foil and bake another 20 minutes until dressing is heated through the top is golden brown. Remove from oven and serve warm.

Countdown to Thanksgiving-Maple Bourbon Gravy

The perfect gravy for your turkey – especially if you decide to try the Maple Bourbon Roasted Turkey  recipe below:

Countdown to Thanksgiving – Maple Bourbon Roasted Turkey

From by the bay, wishing you delicious maple bourbon food memories!

Maryann

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Maple Bourbon Gravy

Gravy Base

6 cups chicken stock

Giblets and neck from turkey

1 carrot peeled and chopped

1 onion, not peeled and quartered

1 celery stick, chopped

2 bay leaves

1 teaspoon black peppercorns

Gravy

1/4 cup bourbon

6 tablespoons flour

6 cups gravy base

4 tablespoons butter, melted

2 bay leaves

1/4 cup maple syrup

1 tablespoons fine grey sea salt

1 teaspoon ground black pepper

Directions for gravy base

Combine into a soup pot chicken stock, cider, carrot , onion, celery, bay leaves, peppercorns, giblets and neck from turkey. Bring to a boil, lower heat and simmer for 1 hour. Cool and strain broth and keep refrigerated until ready to make gravy. This can be done one day in advance.

Directions for gravy

Place seasoned broth into a saucepan. Bring to a simmer. Take melted butter in a bowl and then add the flour, whisk until a smooth paste.  Take one cup of hot broth and whisk into flour mixture until smooth. Sieve back into the broth and whisk to blend. Add maple syrup, salt and pepper and whisk again. You can have this prepared as the turkey is roasting. Once the turkey is done and removed from the roasting pan and pour pan juices into a measuring cup. Spoon off fat and discard. Add remaining juices into broth in the saucepan. Place roasting pan back on heat and deglaze with the bourbon. Scrap pan to get all brown bits, let reduce to half , about 2 minutes. Add to the gravy. Whisk together and let simmer until reduced to a sauce consistency. Remove bay leaves, adjust seasoning with salt and pepper. Serve with turkey.

Countdown to Thanksgiving – Maple Bourbon Roasted Turkey

Thanksgiving is coming and to kick off this year’s recipes we start with the main event – maple glazed turkey that has been spent the night in a brine that includes both maple and bourbon. It’s an unforgettable turkey – moist and delicious , as well as beautiful. I’ll be posting recipes from now until Thanksgiving. Each recipe will build the menu for this year’s feast. Stop by again and again and don’t forget there are many additional recipes available to help you create the perfect Thanksgiving feast.

From by the bay, wishing you special maple bourbon Thanksgiving food memories!

Maryann

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Maple Bourbon Roasted Turkey

1 16-18 lb. turkey, preferably organic

Brine

16 cups cold water, or more to cover turkey

3 cups bourbon

1 cup fine sea salt

1 cup light brown sugar

2 macintosh apples , quartered

3 garlic cloves

4 bay leaves

2 tablespoon black peppercorns

2 cups maple syrup

2 oranges quartered

3 sprigs rosemary

To roast turkey

2 whole macintosh apples

1 orange , quartered

1 bunch fresh rosemary leaves

2 tablespoons fine grey sea salt

1 tablespoon ground black pepper

To baste

8 tablespoon unsalted butter at room temperature

¼ cup maple syrup

Directions

Prepare brine by combining bourbon, water, sea salt, maple syrup, brown sugar, oranges, rosemary, apples, bay leaves and peppercorns. Stir to dissolve the salt and sugar. Clean turkey with cold water removing any giblets and or neck. Keep giblets and neck in the refrigerator to use later for gravy base.  Place turkey and brine into a resealable plastic bag or into a large non reactive bowl covered with plastic wrap. The turkey should be covered with the brine, if not add more water. Refrigerate over night.  The next day remove turkey 40 minutes before planning to place into the oven. Preheat oven to 425 degrees F. Remove turkey from brine and pat dry with paper towels inside and out.  Season the turkey cavity with salt and pepper.  Fill the cavity  with the apples, orange and rosemary.  Tie turkey legs together and place into roasting pan. In a small sauce pan melt butter and maple syrup together on a low heat. Use this to baste turkey once before placing into the oven. Roast the turkey at 425 degrees F for 30 minutes then lower the oven to 350 degrees F.   For an 18 lb. turkey cooking time will be approximately 3 hours. Use a meat thermometer to check that the meat registers 175 degrees F at its thickest part of the thigh. Baste the turkey about every 30 minutes with the butter and maple syrup mixture. If the turkey browns too quickly tent that part with aluminum foil. When ready, remove from the oven. Take turkey from the roasting pan and place on a cutting board to rest before carving, at least 20 minutes. If you are serving later then 20 minutes from removing from oven tent turkey with aluminum foil until ready to serve.


Turkey Cobb Salad with Cranberry Vinaigrette

Here is a perfect use of your leftover turkey and cranberry sauce by making a cobb salad. This salad uses layers of flavor – starting with cubes of turkey meat, tomatoes, avocado, blue cheese, bacon, boiled eggs and lots of fresh lettuce. I use some leftover cranberry sauce to make the perfect vinaigrette – that is both slightly sweet and acidic at the same time. The best part is this meal is light and healthy after the excesses of Thanksgiving Day. Look forward to this meal the day after Thanksgiving – there is nothing leftover about it!

From by the bay, wishing you turkey leftover food memories!

Maryann

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Turkey Cobb Salad with Cranberry Vinaigrette

Ingredients

  • 8 cups of you favorite assorted greens, such as romaine, boston, baby lettuce leaves
  • 4 slices of lean bacon, chopped fine
  • 2 ripe avocados (preferably California)
  • 2 cups diced turkey
  • 1 tomato, seeded and chopped fine
  • 1/2 hard-boiled large egg, separated, the yolk grated fine and the white grated fine
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons leftover cranberry sauce
  • 1/3 cup red-wine vinegar
  • 1 tablespoon Dijon-style mustard
  • 2/3 cup olive oil
  • 1/2 cup finely grated Roquefort

Directions

In a large salad bowl toss together assorted greens. In a skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to paper towels to drain. Halve, pit, and peel the avocados and cut them into 1/2-inch pieces. Arrange the turkey, the bacon, the tomato, and the avocado decoratively over the greens and garnish the salad with the grated egg and the chives. In a small bowl whisk together the vinegar, the mustard, cranberry sauce and salt and pepper to taste, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified. Stir in the Roquefort. Whisk the dressing, pour it over the salad, and toss the salad well.