Thanksgiving recipes

Tomorrow is Thanksgiving and although I have lived thousands of miles away from the Untied States most of my life, rarely have I missed Thanksgiving. When I was a little girl the main reason for loving this special American holiday was that I got special permission to take the afternoon off from school. Today, I cook the meal myself for family and friends. Days spent in the kitchen are worth all the work when you finally sit down with a good glass of wine at hand and can enjoy your oeuvre d'art, because that is what is!


Over the years the following recipes have proven to be my absolute favourite. Go ahead and experiment yourself!


Maple-Roasted Turkey with Sage Butter

Ingredients:

1 sticks unsalted butter, softened to room temperature

1/4 bunch fresh sage, finely chopped

Kosher salt and freshly ground black pepper

1 (12 to 14-pound) fresh turkey, giblets, neck, and liver discarded

8 strips bacon

1/2 cup maple syrup

2 tablespoons hot water

Preparation:

Preheat the oven to 350 degrees F and remove the top rack of the oven.

Put the butter and sage in a mixing bowl and mash with a fork or spoon until the sage is well incorporated. Season with salt and pepper.

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. Using your fingers, gently lift the skin from the turkey breast and slip the remaining seasoned butter under, massaging the breast meat as you go. Truss the bird by crossing the legs over one another and tying with a piece of kitchen twine. Shingle the bacon strips over the breast so it's totally covered. Put the turkey on a rack in a large roasting pan, cover the turkey with aluminium foil, and place in the oven.

In a small bowl, stir the maple syrup with 2 tablespoons of hot water to thin. Roast the turkey for 2 hours, basting with the maple glaze every 30 minutes. 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). About 1/2 hour before you think the turkey is done, remove the foil so that it can brown. When done take the turkey out of the oven and put the roasting pan on the stovetop. Transfer the turkey to a serving tray to rest at least 20 minutes before carving. Serve with Turkey Gravy.

Roasted Turkey Gravy

Ingredients:
5 tablespoons extra-virgin olive oil

1 large, smoked turkey wing or 2 small ones

1 medium onion, quartered

2 carrots, chopped

1 ribs celery, chopped

1 head garlic, split through the equator

4 stems fresh sage

4 sprigs fresh thyme

6 parsley stems

1 1/2 tablespoons all-purpose flour

6 cups chicken stock

Kosher salt and freshly ground black pepper

Preparation: 

Heat the oven to 400 degrees F.

Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the wing, onion, carrots, celery, garlic, and herbs, and cook for 5 minutes. Place in the oven and roast for 30 minutes. Remove from the oven and place over medium heat. Remove the wing and set aside. Add the flour and let cook for about 1 minute. Add the stock and simmer until it has reduced by about 1/4, about 15 minutes. Strain the sauce and adjust the seasoning with salt and pepper.

Cranberry Sauce

Ingredients:

1 pound fresh cranberries, approximately 4 cups

1/4 cup freshly squeezed orange juice

1/4 cup 100 percent cranberry juice, not cocktail

1 cup honey

Preparation:

Wash the cranberries and discard any that are soft or wrinkled.

Combine the orange juice, cranberry juice and honey in a 2 quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes. 

Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well. Remove from the heat and allow to cool for 5 minutes.

Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight.

To unmold and serve, immerse bottom of mold in hot water for 10 to 15 seconds and turn upside down on plate or serving dish. If necessary, carefully run a warm knife around the edge of the mold.

Please check out my recipe book where you'll find more Thanksgiving recipes. 
Just click on Recipe book tab above this post or go directly to: 
https://sites.google.com/site/expatwithkidsrecipebook/

HAPPY THANKSGIVING