Thanksgiving Series Part 1
4 classics and a roast chicken
We have finally made it to the best time of year, Thanksgiving and Friendsgiving is upon us!
In an earlier newsletter I had mentioned that I am co-hosting a Friendsgiving this year. This week the RSVP’s were needed. The group chat was buzzing, ideas were flowing and I’m sure some chaos will emerge from this event. But one thing’s for sure, no one is leaving hungry.
I should also mention that I am not including a traditional turkey recipe and will be serving roasted chickens and turkey legs instead! (I can't fathom eating turkey more than once in the month of November). For those who are cooking a turkey I highly recommend using a dry or wet brine, that helps to prevent the turkey from being dry and bland!
Rather than giving you just the classic recipes that you can quickly find 20 recipes for. I wanted to provide you with some classics as well as unique, out of the box ideas to mix things up for your dinner parties this Holiday season.
Before getting into this years Holiday Menu I just want to say again how thankful I am for each and every one of you. It is crazy how much has changed in the last year. It’s been so rewarding and so fulfilling being able to share my love for cooking with all of you!
So without further ado let’s get into the first segment of my Thanksgiving Guide for 2024 and a sneak peak at what’s to come!
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Classics!
Mom’s Stuffing
My mom is crowned the queen of Thanksgiving (she isn’t passing the torch to me quite yet). But, she did share her foolproof stuffing recipe with me.
Prep Time: 10 Minutes
Cook Time: 45-50 Minutes
Servings: 10-12
Ingredients
12 oz Package herb seasoned cubed stuffing
1 lb Mild Italian sausage
1 Medium Yellow Onion Diced
3 Stalks Celery Thinly Sliced
3 Cloves Garlic minced
1 Granny Smith Apple Diced
5-6 sage leaves chopped
3 Cups chicken broth
2 tsp Italian seasoning
1 tsp Fennel seed
Salt and pepper
1 Tbsp Olive oil
Directions:
*note: you can use a regular skillet and then transfer to an oven safe dish*
Preheat oven to 350F
Over medium high heat add 1 tbsp of olive oil in a 12 inch enameled cast iron covered skillet. Add sausage. Brown the sausage and break into small chunks. Cook for 5-7 minutes until 75% cooked through. Add onion, celery and garlic. Season with salt and pepper. After 3 minutes of cooking add in Granny Smith apples, Italian seasoning and fennel. Once the onion and celery are tender, add in seasoned cubed stuffing. Mix and combine. Pour over chicken broth. Make sure the bread crumbs are thoroughly softened but not soaking wet. Cover the skillet with the lid and pop into the oven for 20 minutes. Remove the lid and cook uncovered for an additional 15 minutes, this allows the top to get a good crisp on it.
Serve and enjoy!
Creamy Creme Fraiche Mashed Potatoes
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Serving Size: 10
Ingredients:
5lbs Yukon gold potatoes (8-10 potatoes) diced and peeled
2 sprigs rosemary
2 sprigs thyme
1-2 Tbsp chopped chives
4 garlic cloves smashed
1 & 1/3 C heavy cream
1/2 C creme fraiche
1 stick butter
1 parmesan rind
1/4 C freshly grated parmesan
Salt
Pepper
Directions:
In a large stock pot fill water 3/4 of the way. Salt. Drop in cubed and peeled potatoes (if using a potato ricer you can skip the peeling.) Bring water to a boil. Boil for ~15 minutes until fork tender.
In a medium sized sauce pan melt the butter and add garlic. Cook the garlic for 2-3 minutes then add heavy cream, parmesan rind, herbs and a few turns of cracked black pepper. Simmer until slightly thickened (4-5 minutes). Remove garlic, herbs, and parmesan rind. Mash the potatoes and slowly add in the infused cream mixture. Add chives, parmesan and creme fraiche. Mix until you have reached your desired consistency. Garnish with extra chives and a knob of butter. Serve and enjoy!
Classic Cranberry Sauce
Skip the canned. This recipe takes one pan, a few ingredients and 15-20 minutes.
Prep Time: 1 Minute
Cook Time: 15 Minutes
Servings: 6-10
Ingredients
12 oz. Fresh Cranberries
1/2 Cup Granulated/Cane Sugar
1/4 Cup Light Brown Sugar
1 Cup Water
Juice of a Cara Cara Orange
~1 tsp orange zest
Pinch of salt
To a small sauce pan add cranberries over medium low heat add water and sugar. Stir until sugar is dissolved. Add juice of a Cara Cara Orange, cranberries and a pinch of salt. Bring to a simmer. Simmer on low heat and stir occasionally. Once cranberries have split and have broken down turn off the heat. Add in orange zest. Allow to cool before serving, the sauce will thicken once it begins to cool! Store in the refrigerator for up to 2 weeks.
You can opt to use all brown sugar(3/4 Cup) or all granulated sugar. For granulated sugar use 1 full cup.
Brussels Sprout Kale Salad (modified)
*because this is such an all around fall and festive salad that also holds up SO well prepared in advance I thought it would be a great addition to this list and also some tips and tricks on keeping the ingredients freshest.
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