My favorite holiday has come around again. I am afraid nothing new or exciting this season, it’s been a rough year and this month especially. But cooking always makes me feel better, so traditional Thanksgiving is on the menu this week.
This year I’m going to post the Thanksgiving menu and provide links to each recipe.
I’ll spatchcock the turkey as always, but I’m going to use Michael Symon’s recipe for a maple/bourbon/butter wrapping. Everything else will be family favorites.
On the Thanksgiving Day board:
Appetizers: Stuffed Mushrooms (recipe here), crucrudités tray with dips
Michael Symons Spatchcock Roasted Turkey (posted below)
Stuffing
Gravy
Garlic Mashed Potatoes (recipe here)
Winter Squash Soup (recipe here)
Seasoned Green Beans with Bacon (recipe here)
Dessert: Blueberry Pie, Cranberry Upside-Down Cake and Apple Crisp
If you’re in the mood for some non-traditional sides, got you covered with quite a few here.
If bourbon maple turkey isn’t to your taste, all the turkey recipes from years past can be found here.
And all the other Thanksgiving recipes can be found here.
For the turkey…
Michael Symon’s Roasted Spatchcock Turkey:
click for full size
This looks simple enough that I’m not worried about trying it for the first time on Thanksgiving Day. I love Michael Symon’s recipes. His Rib Roast is my go-to every Christmas.
This Thanksgiving he’s been posting recipes and videos for a complete dinner. Link here (you don’t need a Facebook account to read or watch). I’m fascinated with covering the turkey with cheesecloth. I’ll roast it in the oven, instead of on the wood pellet grill, so I can keep a good eye on it.
That’s it for my ideas. What’s on your menu for Thanksgiving. Have any favorite, non-traditional recipes to share? How about memorable holiday blunders?
raven
I don’t mess with the booze part but I am going to bone the 20lb turkey. I hope I didn’t take it out of the freezer too soon, it’s going to be 7 days Wednesday. I’m going to brine is so I hope that will extend the appropriate time. White Tiger is closing for the week so were having about 10 people and will eat outside at their space.
Major Major Major Major
I like thanksgiving for a lot of reasons, not least of which is that the dinner is based around a roast bird I can actually eat. I’m allergic to chicken, so this is something of a rarity. For Christmas we do goose, if we can get enough people.
Chetan Murthy
I could just be misreading (?) but I can’t seem to find the stuffing recipe?
raven
@Major Major Major Major: Duck?
debbie
Doubt it would be considered non-traditional, but I like making apple cider glazed carrots. Aside from carrots and apple cider, there’s butter, brown sugar, and tarragon. If I could live on tarragon, I would.
WaterGirl
TaMara, in your Cranberry-Apple Sauce, you said adding apple takes it up a notch, but i don’t see where you added any apple. Or are you just referring to the option of using apple-cranberry juice?
Also, are the apples that garnish the top just raw apples, or do you do something special to them?
That looks so good, I want to be sure I get it right.
JPL
@debbie: Thanks. That sound delish, and I think I’ll include it.
PaulB
Memorable cooking blunders:
1. The first time I made the family favorite mashed sweet potato casserole. The recipe called for three cans. It didn’t call for three *drained* cans. I figured the liquid boiled off in the cooking. The resulting soupy mess was inedible.
2. The first time I used fresh garlic in a recipe. My mother had always used garlic powder but I had heard everywhere that fresh was 10x better. The recipe called for 2 cloves of garlic. Unfortunately, I didn’t know the difference between a clove of garlic and a bulb of garlic. I used the latter since, after all, it did look like a clove. I knew it smelled a little strong but hey, fresh garlic, right?
Even brushing my teeth and rinsing my mouth out a dozen times wasn’t enough to remove the taste. It lingered well into the next day.
eclare
@PaulB: Hey, at least no Thanksgiving vampires!
PaulB
I’m afraid you do. If there is a way to watch without logging in, I haven’t found it yet.
Sure Lurkalot
We used to have big Thanksgivings, inviting friends and workmates who didn’t have any place to go. One friend brought the turkey which he made in a paper bag and I did pretty much the rest.
One year, a usual attendee went home for the holiday but he gave some acquaintances our address. Two guys and a gal in thick dreadlocks rang the doorbell. They ate prodigiously, smoked a bunch of pot and drank a good bottle of tequila. We finally showed them the door at 2 am and never saw them again.
I guess that was a true Thanksgiving.
Kent
I always spatchcock my birds. Have been doing it for 6-8 years now. Only way to decently roast a turkey and get it cooked evenly.
I have found through experiences that most people really don’t want a lot of creativity during Thanksgiving. They want the traditional. So I basically just do my best to perfect the traditional fare with traditional herbs, etc. The other 364 days of the year I have full license to experiment
One change this year is that we have a big air fryer (convection oven) which I will likely use for the dressing or green bean casserole since it is basically just an oven. That will open up some space in the oven for other stuff.
NotMax
As previously offered here:
1) NotMax Mom’s Cranberry Awesome Sauce (no stovetop prep involved).
2) Hoodathunkit Sweet Potato Mash with Feta.
As previously linked here:
A selection of different takes on holiday side dishes.
Lastly, straight outta the 1950s (and mostly for grins), Crandles!
Kent
@Sure Lurkalot: My go-to technique for getting rid of unwanted guests is to turn on all the lights and start passing around cleaning equipment. Brooms, dust pans, dishtowels, garbage bags, paper towels and bottles of 409. Etc. Usually thins out a crowd pretty quick. Everyone suddenly finds reason why they have to go. And if they don’t then at least the house gets cleaned before I go to bed.
Ascap_scab
My sister and her beau is coming to my house for T-day. Our family has never done the traditional turkey, stuffing, yams, and cranberry jelly.
This year I’m doing a multi-cheese fondue with sour dough and french bread; deep fried pork, beef and chicken cubes with various dipping sauces; and German Chocolate cake.
Friday will be open-faced roast turkey sandwiches and gravy; mashed potatoes and gravy; with steamed corn cob-ettes.
Saturday will be Italian grinders.
Along the way, plenty of crackers, cheese, cured meats and fruits.
Kent
@debbie: recipe?
eclare
@Ascap_scab: Wow! I would need to pack sweatpants!
debbie
@Kent:
Here.
Sure Lurkalot
@Kent: They weren’t so much unwanted as unconventional. They were a bit on the unwashed side and besides overstaying their welcome, I strangely felt good they had a decent meal and party materials.
But your suggestions on how to end a never ending dinner party are excellent!
NotMax
As I have always preferred dining solo on Thanksgiving but still want to serve something a bit special, my go to is leg of lamb rather than messin’ around cooking an entire turkey for just one. All the traditional sides work with it just as harmoniously as with a bird.
Oh, one other thing. Should you also be one of those who finds pumpkin pie a barely edible turn-off, a lighter and tasty alternative pumpkin dessert.
sixthdoctor
This year my wife and I are going to NC to her family so I’m mostly not cooking…but I’m bringing fudge.
Alton Brown’s peanut butter, and Joshua Weissman’s chocolate.
Sure Lurkalot
@Ascap_scab: My fam doesn’t do traditional either! Your menu sounds wonderful (and a lot of work). Lucky guests!
TaMara (HFG)
@Chetan Murthy: No – you’re on your own for those two… :-D
TaMara (HFG)
@WaterGirl: Add them when you add the cranberries (they’re in the ingredient list..forgot to say cranberries & apples in the instructions)
soapdish
Wegmans.
TaMara (HFG)
@PaulB: Huh, I had no problem – I did use the google incognito window.
TaMara (HFG)
I have to get the pets their dinner and then probably get some work done while watching some cheesy Christmas movie. I’ll check back later to see if there are more questions.
Chetan Murthy
@TaMara (HFG): Awwww …. *grin*
S’ok, I’m in that phase of the pandemic where I’m looking for new things to cook, so I’ll just troll around for stuffing recipes next.
Dorothy A. Winsor
I’m very happy because we’re going to our son’s house. Our DIL is a much better cook than I am
TaMara (HFG)
@Chetan Murthy: JeffreyW has some really good ones on the blog, just go to the search box at the bottom and search stuffing – they’ll all be his. I’d tell you what I do for stuffing, but then you’d think badly of me. LOL
Kayla Rudbek
We’re going over to my sibling’s so I need to make vegan mashed potatoes, vegan pumpkin pie, and I think probably some sort of green vegetable as well. I’m not really a vegan but my immune system doesn’t like dairy or eggs, so it’s easier to use vegan recipes for baking. Since I have a nut crust already in the pantry, and various coconut evaporated/condensed milks, I am tempted to be lazy, experiment and see if I can make a vegan pumpkin cheesecake. I will say that vegan baking and cooking ingredients have improved a lot in the past 20+ years.
TaMara (HFG)
@TaMara (HFG): WG – I fixed the recipe – and yes, the apples really add something special and I find that people who are only so-so on cranberry sauce, really like it.
Garnish is raw apples.
Omnes Omnibus
@Dorothy A. Winsor: My brother volunteered to take over Thanksgiving in 2013 after my grandmother died. She would not have it anywhere else and did not want other people doing things. We were allowed to help mashing potatoes and getting the turkey into and out of the oven. I still just get to show up and be charming and entertaining, everyone brings what they have to the table.
Kent
@NotMax: I can’t stand pumpkin pie either. As an alternative I usually pick up the pumpkin cheesecake that they sell at Costco. Pretty decent but at a higher calorie count for sure.
Omnes Omnibus
@Kent: Mincemeat pie or GTFO.
ETA: We always have pumpkin and apple. I am always out voted. Only my dad agrees with me. The trials of being a middle-aged WASP dude.
Chacal Charles Caltrop
I have used Mark Bittmans three hour thanksgiving as a guide:
https://www.nytimes.com/1997/11/19/dining/the-minimalist-give-thanks-in-three-hours-from-scratch.html
it takes mores than three hours, but I found it useful for organizing my time.
eclare
@Kent: Pecan pie….
Major Major Major Major
@raven: duck is expensive and there aren’t any american holidays based around it.
WaterGirl
@TaMara (HFG): Somehow I missed them in the ingredient list!
dmsilev
Going to visit my parents. Hopefully my brother and his family will also be there, but that depends on my nephew having an all-clear on a COVID test in a couple of days (a classmate tested positive early last week…). At least his immune system had about ten days head start thanks to the vaccine. If not, we’ll bring their servings of the meal to their place, leave it outside, and wave to them through the front window.
Sigh.
Menu is a nice salad to start, turkey, stuffing, roasted root vegetables and a couple of other sides for the main, and apple pie and chocolate cake for dessert. I’m making a pound cake topped with streusel for the latter; should be a nice way to end the meal.
Jackie
TaMara, I watched that cheesecloth episode today and it looked absolutely delicious! Beautiful dark, golden brown skin and no basting at all. I’m not the cook this year, but plan to test drive it sometime soon.
Let us know if it’s as good as advertised!
Scout211
@Kent:
I never liked pumpkin pie either. But years ago, a client of mine who worked on a farm that raised melons, squash, pumpkins, etc., gave me a white pumpkin and told me to use that in my pumpkin pie. He said the white pumpkins have a much milder, mellower taste. That pumpkin pie was very good and now I always buy a white pumpkin and bake the pulp and freeze it until Thanksgiving for pies and other desserts.
This year, we are going to be with family again. I’m making pumpkin pie and pecan pie. Both were requests.
cope
Though I am not doing one this year, I have had great results and reviews using Alton Brown’s turkey technique. This year, the carnivores in the family want grilled steaks though we, as hosts, will be providing traditional sides and desserts.
We start cooking Monday so as to have Thursday as prep-free as possible.
RSA
Thanks! This looks like an easy win. On my list for Thursday.
Barbara
@Kayla Rudbek: A few years ago NYT Food had dozens of vegan/vegetarian TKG sides, and the pumpkin pie was the best of any vegan pumpkin pie recipes I have tried. It used a Graham cracker crust, but I used ginger snaps. The secret ingredient is cashew cream, which makes the filling like a mousse. If you search for vegan pumpkin cheesecake, it’s still there. I skip the nut topping.
Yutsano
Seriously. Could you be more German?
I need to go to the store tomorrow. I have to make sure I can get a small shot of vodka so I can properly make a crust for the apple-pear galette. And we need semi-sweet apples and some bosc pears, or I might use Asian pears hmm.
Barbara
@Kent: Italian Food Forever website has a pumpkin pannacotta recipe to die for.
Omnes Omnibus
@Yutsano: Mincemeat is so English.
dnfree
@debbie: oh, I miss tarragon! Decades ago we grew it in our garden and used it fresh on fish. Now I’m vegetarian and don’t have fresh tarragon, but I’d like to try your recipe.
debbie
@dnfree:
Dry tarragon also works.
Ken
I’ve got one here, let me transcribe it:
Bring 1 1/2 cups water and 4 tbsp (1/2 stick) margarine or butter to boil in medium saucepan. Stir in pouch of stuffing crumbs, remove from heat, cover and let stand five minutes. Fluff with fork before serving.
I’ll show myself to the door.
Chetan Murthy
@Ken: *grin* [I asked for that, didn’t I?]
Ken
@Chetan Murthy: No one asks for that. But they sell it anyway.
Yutsano
@Omnes Omnibus: My very German grandmother also made it. It’s delicious so I’m right there with you. I always associated it more with Germany.
dmsilev
@Ken: That sounds suspiciously like my mom’s secret family recipe, passed down from her mother: “Buy a box of Pepperidge Farm stuffing, and follow the instructions on the label”.
mrmoshpotato
@Kent:
Bwhahahhahahah! That’s hilarious!
Lehrjet
Will be making pumpkin rolls in the am with Mrs. Jet.
mrmoshpotato
@Yutsano:
LMAO!
Steeplejack
@NotMax:
Have you made the dressing/stuffing from the Spain on a Fork guy? It looks good, but I wonder about the taste—whether it’s bland. It almost looks too simple to be true.
Steeplejack
I’m probably not doing any cooking this year. I agreed to join the Sighthound Hall mob at the beach house in Rehoboth; I’ll drive down Wednesday, come back Friday. Family, an aunt, probably one or two other people. With my pandemic-atrophied social skills, I’m not crazy about the extended socializing, but I think it will be nice. I’m leery of transporting food (2½-hour drive), so I’ll take wine and offer sous-chef assistance.
Steeplejack
@Chetan Murthy:
The stuffing in NotMax’s Spain on a Fork link looks good. It’s cued up in this link.
Steeplejack
@Omnes Omnibus:
Amen!
Chetan Murthy
@Steeplejack: @NotMax: OK, I’m gonna try those out! All four! Thank you both!
mrmoshpotato
Sister and BiL are getting catering again this year.
Turkey, stuffing, mac and cheese, mashed potatoes and gravy, sweet potatoes, green bean casserole and cornbread casserole.
We’ll probably add brussel sprouts and bacon to the mix.
Don’t remember what’s on for dessert.
Gonna be nice to actually be around people for Turkey Day this year.
MrKite
When I was a youngster, my Nana’s pumpkin chiffon pie was a yearly treat not to be missed. So appreciated by young and old that she was under constant pressure to provide the recipe, which for many years she was loathe to give up. Shortly before she passed, she smiled when I mentioned her fabulous pies, winked and told me to check my copy of Joy of Cooking. Secret revealed, it is now my duty to supply the pumpkin chiffon pie whenever the family assembles for Thanksgiving. For those of you who are not pumpkin pie fans, you should try the light and fluffy chiffon version. Really, it’s a recipe that has been around quite awhile.
NotMax
@Steeplejack
Suppose that if one desires an added tang, whisking maybe a half teaspoon of poultry seasoning into the broth (either veggie or chicken) before pouring it in would provide that.
Steeplejack
@NotMax:
I haven’t made it, so I don’t know whether I desire an added tang. I asked whether you have made it and, if so, how you liked it.
NotMax
@Steeplejack
Nope, not that version specifically.
debbie
@MrKite:
I’ve made it; it is delicious!
Miss Bianca
@Omnes Omnibus: I love mince pie (almost typed “mice pie”, which is a different thing altogether). Because so few people share my taste in these things, I usually make mincemeat tarts instead. Also, a crustless pumpkin pie – pumpkin pudding, I guess you’d call it.
I’m weird.