MF Thanksgiving Recipes: Part I
Every Thanksgiving people ask us, "How do I cook the turkey? And what are your favorite recipes? Help!!" We're kicking off with a few here and we'll feature more from our community as we get closer to Thanksgiving.
What's your top holiday dish to make? Send us your recipes and stories, and we'll feature favorites this fall: firstname.lastname@example.org
80 Days until T-Day 2020!
Curried Butternut Squash Soup
From Sharon Callahan (New York, NY): I just love this soup. It’s perfectly fall - a little sweet and a little spice. This recipe is adapted from The Silver Palate Cookbook and can be doubled or tripled for a crowd — this recipe is for 4-6 servings. Enjoy! Xo
- 4 tablespoons salted butter
- 2 C finely chopped yellow onions
- 4 or 5 teaspoons curry powder
- 2 medium-size butternut squash (I use 2 packages of squash that’s already peeled and cut up and you can even use frozen)
- 2 apples, peeled, cored and chopped
- 3 C chicken stock (homemade is best)
- 1 C apple cider
- Salt and freshly ground pepper, to taste
- Melt the butter in a big pot (I like to use a dutch oven). Add chopped onions and curry powder and cook, covered, over low heat until onions are tender. Cook for 25 minutes. (Note: Curry powders vary in heat, so don’t add too much; it will make the soup too spicy, add it slowly to taste. Don’t add too much. You can always add more!)
- Meanwhile, peel the squash with a vegetable peeler. Scrape out the seeds and chop the flesh (or use already peeled and cut, or frozen).
- When onions are tender, pour in the stock, add squash and apples and bring to a boil. Reduce heat and simmer partially covered, until squash and apples are very tender, about 25 minutes. Get ready, your kitchen will smell amazing!
- Pour the soup through a strainer, reserving liquid and transfer the solids to the blender. Add 1 cup of the cooking stock and process until smooth. Puree it in as many batches as necessary.
- Return puréed soup to the pot and add the apple juice and any leftover cooking liquid until the soup is thick but not too thick (you want soup, not a side dish of squash).
- Season to taste with salt and pepper. Enjoy!
- Thanksgiving Note: You can make this ahead of time and freeze it or keep it in the refrigerator for a few days. Right before dinner simmer to heat through.
Damn Delicious Thanksgiving Turkey
- 1 Miller Farms Thankful Turkey (10-12 lb)
- 1/2 cup unsalted butter, at room temperature
- 1 shallot, minced
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh sage leaves
- 2 tablespoons fresh thyme leaves
- 1 tablespoon lemon zest
- 2 cloves garlic, minced
- 3 carrots, peeled
- 3 stalks celery
- 1 sweet yellow onion, cut into 8 wedges
- 1/2 cup dry white wine
- 1 1/2 cups turkey or chicken stock (homemade is best)
- Kosher salt and pepper to taste
- Turn on some music. Put on your Thankful Turkey Apron. Preheat oven to 400°F.
- Remove giblets from the turkey cavity and discard (unless you like them!). Dry turkey thoroughly with paper towels. Season turkey cavity with salt and pepper, to taste.
- In a small bowl, combine butter, shallot, lemon juice, sage, thyme, lemon zest and garlic; season with 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper, or more, to taste.
- Using your fingers, carefully loosen the skin from the breast meat, spreading half of the butter mixture under the skin. Spread the skin over the butter and the breast.
- Place carrots, celery and onion in a shallow roasting pan. Place turkey, breast side up, on top of the vegetables; tie drumsticks together with kitchen string. Tuck the wingtips under the turkey.
- Spread remaining half of the butter mixture over the turkey; season with salt and pepper, to taste. Add wine and chicken stock to the roasting pan.
- Place into oven and roast for 30 minutes.
- Reduce oven temperature to 325 degrees. Continue roasting until the turkey is completely cooked through, reaching an internal temperature of 165 degrees in the thickest part of the thigh, about 2 hours; baste every 30 minutes with pan drippings. Cooking time should be 12 minutes per pound. If you stuff your turkey, it's 15 minutes per pound. When turkey begins to brown, tent lightly with aluminum foil.
- Let stand 20 minutes before carving. Turn up the music for a little kitchen dance party. Reserve pan drippings for gravy.
Tasty Turkey Gravy
- Everything in the bottom of the pan from the Thankful Turkey
- 4 cups of chicken or Turkey broth (homemade is best)
- 1/4 cup all-purpose flour
- 2 teaspoons chopped fresh thyme
- 1 tablespoon chopped fresh parsley leaves
- Kosher salt and freshly ground black pepper, to taste
- Use a gravy separator to separate unwanted fat from all the flavorful juices in the bottom of the turkey pan
- In the blender carafe, combine juice from turkey pan, flour, thyme, parsley, and turkey or chicken broth. Add about half of a roasted onion, one carrot, and one stalk of celery from the bottom of the pan, discard the rest of the vegetables.
- Blend until completely smooth and silky.
- Pour into a saucepot and place over medium heat. Bring to a boil, stirring often, and then simmer for 10 minutes, until you can no longer taste the flour and the gravy has thickened.
- Adjust seasoning with more salt and freshly ground pepper and serve.
Epic Mashed Potatoes
- 5 lbs Yukon Gold potatoes, peeled and cut into quarters (Yukon Gold potatoes are the BEST for mashed potatoes! If you like the peels in your mashed potatoes, don’t peel them, it’s fine.)
- 1 cup milk (any kind of milk you prefer, we like organic 2% milk)
- 1 stick of butter
- Salt and pepper
- Cover potatoes with cold, salted water, simmer you can easily poke through the potatoes with a fork.
- When the potatoes are done, drain the water and place the steaming hot potatoes into a large bowl. Add the milk and butter.
- Mash the potatoes, butter, and milk together with a potato masher.
- Add salt and pepper to taste.
Corn Bread Sausage Stuffing (Adapted from The Silver Palate Cookbook)
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 2 1/2 cups finely chopped yellow onions
- 3 tart apples cored and chunked; do not peel
- 1 of turkey or chicken sausage, any kind works
- 1 bag of cornbread stuffing mix
- 1 bag of Pepperidge Farm Herb Seasoned Stuffing Mix
- 2 teaspoons dried thyme
- 1 teaspoon dried sage
- Salt and freshly ground black pepper, to taste
- 1/2 cup chopped (flat-leaf) parsley
- 1 1/2 cups shelled pecan halves
- Preheat the oven to 350°F.
- Melt half of the butter in a skillet over medium heat. Add the chopped onions and cook, partially covered, until tender and lightly colored, about 25 minutes, Transfer the onions and butter to a large mixing bowl.
- Melt the remaining butter in the same skillet. Add the apple chunks and cook over high heat until lightly colored but not mushy. Transfer the apples and butter to the mixing bowl.
- Crumble or cut up the sausage into the skillet and cook over medium heat, stirring, until lightly browned. Transfer the sausage to the mixing bowl, it won’t be very fatty so just throw it all in.
- Add the remaining ingredients to the mixing bowl and combine gently. Cool completely before stuffing the turkey.
- If you do not wish actually to stuff the turkey, spoon it into a glass casserole dish and add 2-3 cups of chicken or turkey broth. Bake for 30 to 45 minutes.
- You can definitely make this the day before and put it in the over about an hour before dinner.
- If you have cooking juices from the turkey use it to baste the stuffing or add more stock as needed.
- 1 can corn drained
- 1 can creamed corn
- 8 oz sour cream
- 1 stick butter melted
- 2 eggs beaten
- 1 box Jiffy Corn Muffin Mix