Friday, November 21, 2014

A Thanksgiving Meal

Thanksgiving is coming up really soon, so it's good to have an idea of what you're going make early or else you'll be stressed out at the last minute. This is my modern approach to a thanksgiving meal that is perfect if you're feeding a smaller crowd of about 3-4 people. If that's the case, I recommend roasting one or two turkey breasts instead of huge turkey. Now I know a Thanksgiving meal is more than turkey, stuffing, roasted vegetables, gravy, and cranberry sauce but I want to focus on the key elements of the meal in this particular blog. And you can even get some of the dishes done in advance, such as the stuffing and the cranberry sauce, so that you're not totally stressed and frazzled the day of Thanksgiving. So without further ado, here is my Thanksgiving meal!

Roasted Turkey Breasts

2 (3lb.) turkey breasts, skin on
stick unsalted butter, room temperature
2 sprigs of rosemary, chopped
3 sprigs of thyme, chopped
2 onions
2 carrots
2 celery stalks
salt and pepper

Preheat your oven to 375ºF

Roughly chop the onions, carrots, and celery and put it in the bottom of a deep roasting tray

In a bowl mix the butter, rosemary, thyme, salt, and pepper together and rub it on each turkey breast

Season the turkey breasts generously with salt and pepper then place it in the roasting tray with the vegetables

Roast the turkey in the oven for about 45 minutes-1 hour, until a meat thermometer registers 165ºF when inserted into each turkey breast

Then take it out of the roasting tray and let it rest for 15 minutes before carving and serving

Herb & Baguette Stuffing

6 cups of stale baguette, cubed 
1 onion, finely chopped
1 celery stalk, finely chopped
3 tbsp. unsalted butter
3/4 cup chicken stock
1/2 tsp. ground sage
1/2 tsp. ground thyme
salt and pepper

Preheat your oven to 350ºF

Melt the butter in a medium saucepan then sauté the chopped onion and celery for a few minutes until soft

Pour the sautéed onion and celery into a bowl then add the cubed baguette, chicken stock, ground, sage, thyme, salt, and pepper and mix until all the ingredients are well combined

Transfer the mixture into a buttered casserole dish, cover with aluminum foil, and cook in the oven for 30 minutes then cook for an additional 10 minutes uncovered to get the top crispy

Serve immediately with the rest of the meal
Roasted Carrots & Parsnips
2 lbs. parsnips
1 lb. carrots
2 tbsp. honey
1 orange, juiced
2 sprigs of thyme
3 tbsp. olive oil
salt and pepper

Preheat your oven to 425ºF

Peel the carrots and parsnips then cut them into 1 inch thick matchstick pieces

Toss them together in a bowl with the honey, orange juice, thyme, salt, and pepper

Scatter the vegetables in one even layer on a tray lined with parchment paper 
Roast in the oven for about 20-30 minutes tossing occasionally, until the carrots and parsnips are tender 

Cranberry Sauce
1 lb. fresh cranberries
1/2 cup of sugar, plus more to taste
1 orange, zested and juiced
1 1/2 cups water

Rinse the fresh cranberries in a colander and pour them into a medium saucepan

Add the sugar, orange, and water and cook on a medium to heat for about 25-30 minutes until the mixture is thick and all the cranberries have burst out of their skins

Taste the cranberry sauce to see it needs more sugar, if you like it sweeter

Serve it immediately or let it cool to room temperature or in the fridge until ready to serve

1 stick unsalted butter, room temperature
2 cups low-sodium chicken stock
turkey pan drippings, strained and fat skimmed
2 tbsp. all-purpose flour
salt and pepper, if needed

Heat the pan drippings and chicken stock in a saucepan over medium heat

Meanwhile in a bowl mix the softened butter and flour together then whisk it into the warm stock and continue to stir until thickened

Season to taste, if needed, and pour it into a gravy boat

No comments:

Post a Comment