No matter how many people we have for Thanksgiving dinner the amount of food is still the same. As my dad says, we can “feed an army!” I always add a new dish or two every year but we always repeat our traditional dishes and every year we debate on what kind of potatoes! Sometimes we have scalloped and mash because we just cannot decide but this year I made the decision myself and I am sticking to it!!
Here are a few of my favorite Thanksgiving recipes – including french potatoes!
Butternut Squash and Apple Soup
MAKES 1 QUART
- 1/2 medium butternut squash (about 1 1/2 pounds), peeled, seeded, cut into 3/4-inch cubes (about 3 1/2 cups)
- 2 apples, peeled, cut into 3/4-inch cubes (about 2 1/2 cups)
- 1 bay leaf
- A small handful of thyme sprigs
Combine all ingredients in a large saucepan; add 2 cups water, cover, and bring to a boil. Reduce heat and simmer, stirring occasionally, until squash is tender, about 20 minutes. Remove and discard herbs. Using an immersion blender, purée mixture until smooth. Refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months.
Recipe and photography from: BonAppetit.com
Kale Salad with Butternut Squash, Pomegranate and Pumpkin Seeds
- 1 large butternut squash (about 3 pounds), peeled cut into 3/4″ cubes
- 1/2 cup, plus 4 teaspoons extra-virgin olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 1 whole head garlic
- 1/2 cup raw pumpkin seeds (pepitas)
- 1/4 cup fresh lemon juice (from 1 large lemon)
- 2 teaspoons pure maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon finely chopped shallot
- 1 1/2 pounds Tuscan kale (about 2 large bunches), stemmed, leaves thinly sliced
- 1 cup finely grated Parmesan cheese (1 1/2 ounces)
- 1 cup pomegranate seeds (from 1 large pomegranate)
- Heat oven to 425°F. On a rimmed baking sheet, toss together squash, 2 tsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Place whole head of garlic on a sheet of aluminum foil, drizzle with 1 tsp. oil, wrap securely in foil and place on baking sheet with squash. Roast, stirring squash occasionally after the first 15 minutes, until squash is golden and tender and garlic is tender, 35–40 minutes. Remove garlic and squash from oven and set aside to cool.
- Meanwhile, heat 1 tsp. oil in a small skillet over medium-high heat. Add pepitas and cook, stirring occasionally, until about half are golden brown, 2–3 minutes. Transfer to a paper towel-lined plate and season with 1/4 tsp. salt. Set aside.
- Cut off the top of the garlic head and squeeze all of the softened garlic into a medium bowl. Whisk in the lemon juice, maple syrup, mustard, shallot, 1 tsp. salt and 1/8 tsp. pepper, then whisk in oil in a slow, steady stream.
- In a large mixing bowl, combine kale with about 3/4 of the dressing, and use your hands to massage the dressing into the kale. Add more dressing as needed (you may not need all of it). Reserve any leftover dressing for another use.
- Add roasted squash, Parmesan, and pomegranate seeds to bowl; toss together to combine, and season with salt and pepper to taste. Transfer to a serving bowl, and sprinkle with pumpkin seeds.
Recipe and images from: Epicurious.com
Green Beans With Bacon Vinaigrette
- One 18- to 20-pound turkey—neck and giblets reserved for another use
- 1 1/2 cups Kentucky bourbon
- 1/2 cup fresh orange juice
- 1/3 cup pure maple syrup
- 1 tablespoon chopped thyme
- Kosher salt and freshly ground pepper
- 1 stick (4 ounces) unsalted butter, softened
- 3/4 cup all-purpose flour
- 4 cups Rich Turkey Stock
- 1/2 pound pecans (about 2 cups), lightly toasted and chopped
- Using your fingers, carefully loosen the skin over the turkey breast and thighs; try not to tear the skin. Set a large oven roasting bag in a very large bowl. Put the turkey in the bag, cavity end up.
- In a bowl, mix the bourbon with the orange juice, maple syrup, thyme and 1 1/2 teaspoons each of salt and pepper. Slowly pour the mixture under the turkey skin and press to distribute it evenly over the breast and thighs. Wrap the turkey tightly in the bag and seal with a twist tie. Refrigerate overnight. Bring to room temperature before roasting.
- Preheat the oven to 325°. Remove the turkey from the bag and set it in a large roasting pan. Pour the marinade into a large measuring cup. Rub 6 tablespoons of the butter under the breast skin and rub the remaining 2 tablespoons over the skin. Tie the turkey legs together with twine.
- Pour 1/2 cup of the reserved marinade into the roasting pan and roast the turkey for 30 minutes. Baste the turkey with the pan juices and add 1 cup of water to the pan. Roast the turkey for 1 hour longer, basting it every half hour. Add the remaining marinade to the pan. Cover the turkey loosely with aluminum foil and roast for about 2 hours longer, or until an instant-read thermometer inserted in the thickest part of the thigh registers 165°.
- Carefully transfer the turkey to a carving board, allowing the juices in the cavity to run into the pan. Cover loosely with foil and let rest for 30 minutes.
- Pour the pan juices into a bowl and skim the fat: reserve 6 tablespoons of the fat. In a large saucepan, mix the fat with the flour to form a paste. In a medium saucepan, warm the Rich Turkey Stock and slowly whisk it into the flour paste. Bring to a boil over moderate heat, whisking constantly. Whisk in the reserved pan juices and simmer over low heat, whisking frequently, until thickened and flavorful, about 25 minutes. Season with salt and pepper and stir in the pecans; transfer to a large gravy boat. Carve the turkey, arrange on a platter and serve with the pecan gravy.
Recipe and Images by: FoodandWine.com
Porcini-Crusted Beef Tenderloin with Truffle Butter Sauce
- 1 (6- to 6 1/2-pound) whole beef tenderloin, trimmed of fat, silverskin, and the chain (see Cooks’ Notes); or a 5- to 5 1/2-pound well-trimmed tenderloin roast
- Freshly ground black pepper
- 4 tablespoons olive oil, divided
- 1/2 ounce (about 1/2 cup) dried porcini mushrooms, ground to a powder in a blender
- 1/4 cup (2 ounces) black-truffle butter, softened
- 1/4 cup all-purpose flour
- 1 pound crimini (baby bella) mushrooms, trimmed and quartered into wedges
- 3 cups beef stock or low-sodium broth, divided
- 1/2 cup chopped scallion greens
Special equipment: Kitchen string; large heavy roasting pan; instant-read thermometer
- Make a deep cut into the top side of tenderloin, about 4 inches from tail end, to facilitate folding the tail end under the roast to give the meat a more uniform thickness. Tie roast at 1-inch intervals with kitchen string.
- Heat oven to 350°F with rack in middle.
- Pat tenderloin dry and sprinkle all over with 1 teaspoon each salt and pepper, rubbing into meat.
- Set roasting pan over 2 burners, then add 3 tablespoons oil and heat over medium-high heat until shimmering. Brown tenderloin on all sides, about 10 minutes.
- Sprinkle porcini powder evenly on top of tenderloin and roast in oven until thermometer inserted diagonally 2 inches into center of thickest part of meat registers 120°F, 30 to 40 minutes.
- Toward end of roasting tenderloin, stir together truffle butter and flour. Heat remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat until shimmering, and sauté mushrooms with 1/4 teaspoon each salt and pepper until liquid released by the mushrooms evaporates and mushrooms are tender and golden, 10 to 12 minutes.
- Add 2 cups stock to skillet and simmer, stirring up brown bits, 1 minute. Remove skillet from heat.
- Transfer tenderloin to a cutting board and let stand 15 minutes (internal temperature will rise to about 130°F for medium-rare).
- Set roasting pan over 2 burners and add remaining 1 cup stock. Bring to a boil, scraping up brown bits, then pour stock into mushroom mixture in skillet.
- Bring mushroom mixture to a boil and whisk in truffle butter mixture, bit by bit. Reduce heat and simmer, whisking occasionally until thickened, about 2 minutes. Stir in scallion greens and salt and pepper to taste.
- Cut tenderloin into 1/2-inch-thick slices, discarding string, and serve with sauce.
Patti Labelle’s Macaroni and Cheese
- 1tablespoon vegetable oil
- 1lb macaroni
- 8tablespoons butter
- 1tablespoon butter
- 1⁄2cup muenster cheese, shredded
- 1⁄2cup mild cheddar cheese, shredded
- 1⁄2cup sharp cheddar cheese, shredded
- 1⁄2cup monterey jack cheese, shredded
- 2cups half-and-half
- 8ounces Velveeta cheese, cubed
- 2eggs, lightly beaten
- 1⁄4teaspoon seasoning salt
- 1⁄8teaspoon fresh ground pepper
- Preheat oven to 350.
- Lightly butter a deep 2 1/2 quart baking dish.
- Fill a large pot with water and bring to a rapid boil.
- Add macaroni and the 1 TB oil.
- Cook for 7 minutes, or until somewhat tender.
- Drain well, and return to the pot.
- Meanwhile, in a small saucepan, melt 8 TB of the butter.
- Stir into macaroni.
- In a large bowl, combine all of the shredded cheeses.
- To the macaroni, add 1 1/2 cups of shredded cheeses, half and half, the cubed cheese and the eggs, and the seasoned salt and pepper.
- Transfer to the prepared casserole dish, and top with remaining 1/2 cup shredded cheese.
- Dot with remaining 1 TB of the butter.
- Bake for 30-35 minutes or until the edges are golden brown and bubbly.
- Serve hot.
- Serves 8.
Recipe and photos from: Food.com
LUXE FRENCH POTATOES
- 4 pounds Yukon Gold potatoes, peeled, cut into 1 1/2″ pieces
- Kosher salt
- 4 garlic cloves, forced through a press or finely chopped
- 2 cups heavy cream
- 1/2 cup (1 stick) unsalted butter
- 3/4 teaspoon freshly grated nutmeg
- 3/4 teaspoon freshly ground white pepper
- 3/4 pound Gruyère, coarsely grated (about 4 cups)
- 1/2 pound fresh mozzarella, coarsely grated (about 1 1/2 cups
- A 4-quart gratin or casserole dish; a potato ricer or food mill; a pastry bag fitted with a 3/4-inch star tip
- Place rack in middle of oven and preheat to 350°F. Place potatoes in a large wide heavy pot. Add 1 1/2 tsp. salt and enough cold water to cover by 2″. Bring to a boil over high heat, then reduce heat to medium-low and simmer until potatoes break apart when pierced with the tip of a knife, 35–40 minutes.
- Meanwhile, cook garlic, cream, and butter in a medium saucepan over medium heat, whisking occasionally, until butter is melted. Whisk in nutmeg, pepper, and 1 Tbsp. plus 1 tsp. salt. Remove from heat.
- Drain potatoes and immediately pass through potato ricer into a large bowl. Stir in cream mixture until smooth.
- Return half of potato mixture to wide pot; reserve remaining potato mixture in bowl. Add Gruyère and mozzarella and cook over low heat, stirring constantly with a wooden spoon, until cheese is melted and mixture can be stretched with the spoon (like warm mozzarella), about 10 minutes. Transfer to gratin dish; smooth top.
- Working in batches if needed, spoon reserved potato mixture in bowl into pastry bag fitted with star tip. Pipe very tight rows of 1/2×1/2″ rosettes on potato-cheese mixture in gratin dish. Bake until top is golden brown, about 45 minutes. Let stand 10 minutes before serving.
Recipe and Image from: Epicurious.com