THANKSGIVING WINE & RECIPE’S
Sweet (Turkey/Ham)
Risata Moscato D’Asti
Martin Moscato Allegro
Starling Castle Sweet Red
Dry Rose (Turkey/Ham)
Menage a` Trois Rose
Dry White (Turkey)
Entwine Pinot Grigio
Coppola Diamond Chardonnay
Dry Red (Turkey/Ham)
Duboeuf Beaujolais Nouveau (super soft red)
Belle Glos Meiomi Pinot Noir
Fun & New
Heritage Hills Bourbon Cream (yummmmmmm…….:)
Alton Brown’s Thanksgiving Turkey w/Brine process
Ingredients
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1 (14 to 16 pound) frozen young turkey
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For the brine:
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1 cup kosher salt
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1/2 cup light brown sugar
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1 gallon vegetable stock
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1 tablespoon black peppercorns
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1 1/2 teaspoons allspice berries
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1 1/2 teaspoons chopped candied ginger
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1 gallon heavily iced water
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For the aromatics:
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1 red apple, sliced
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1/2 onion, sliced
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1 cinnamon stick
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1 cup water
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4 sprigs rosemary
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6 leaves sage
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Canola oil
Directions
Click here to see how it's done.
2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you'd like to eat:
Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
Maple-Roasted Turkey with Sage, Smoked Bacon, and Cornbread Stuffing
Recipe courtesy Tyler Florence
Show: Food 911Episode: Tyler Talks Turkey
Rated: 5 stars out of 5Rate itRead users' reviews (179)
Ingredients
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1 cup (2 sticks) unsalted butter, at room temperature
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1/2 bunch fresh sage, leaves finely chopped
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Kosher salt and freshly ground black pepper
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2 large onions, finely chopped
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1 loaf cornbread, cubed (about 6 cups)
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1 large egg, lightly beaten
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1/2 cup heavy cream
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3 cups chicken stock
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1 (12 to 14 pound) fresh turkey
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1 cup pure maple syrup
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1/4 cup hot water
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8 strips smoked bacon
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1/4 cup all-purpose flour
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1/2 lemon, juiced
Directions
Preheat the oven to 350 degrees F and remove the top rack.
Combine the butter and sage in a mixing bowl, mash with a fork or spoon until the sage is well incorporated and the butter has flecks of green in it; season with salt and pepper.
In a saute pan, melt 4 tablespoons of the sage butter, add the onions, cook and stir for 15 minutes until soft and golden. Remove from heat. Put the cornbread in a large mixing bowl and scrape the sauteed onion mixture on top. Add the egg, heavy cream, and just enough chicken stock to moisten the stuffing without making it soggy (about 1/2 cup.) Toss well to combine, season with salt and pepper.
Remove the neck and gizzards from the inside of the turkey and discard. Rinse the bird thoroughly inside and out with cold water, pat dry. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the breast and legs, and slip pieces of the sage butter underneath; massaging it in as you go. Fill the bird with the cornbread stuffing without packing too tightly; cook the remaining stuffing separately in a buttered baking dish. Truss the turkey; place it on a rack in a large roasting pan, and put into the oven.
Sausage Apple Stuffing
Ingredients
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2 sticks plus 3 tablespoons butter, divided
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2 cups water
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2 (14 to 16-ounce) bags of your favorite dried cornbread stuffing mix, recommended: Arnold's
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1 pound pork sausage (not links)
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1 large onion, diced
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3 cloves garlic, minced
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2 stalks celery, diced
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1 teaspoon dried thyme leaves
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1 teaspoon dried sage leaves
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1 cup chopped walnuts
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3 medium apples, cored, sliced
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2 to 3 cups homemade giblet stock or low sodium canned chicken broth
Directions
In a large pot melt 2 sticks butter in water. When melted add dry cornbread stuffing stirring to incorporate liquid, set aside.
In a large saute pan set over medium-high heat melt 1 tablespoon butter and add sausage. With a wooden spoon break up sausage and saute until lightly browned and cooked through. Transfer sausage to paper towels to drain. In the same pan melt remaining butter and saute onions with the garlic, celery, thyme, and sage until onions are translucent and celery is crisp tender. Add walnuts and saute for 1 minute. Add apples and saute for one minute more. Remove from heat. Combine cornbread stuffing with sauteed ingredients and stuff turkey. Roast turkey as usual.
Alternatively: fill a 10 by 15 by 2 inch pan with the stuffing, moisten with the giblet stock, and bake in a preheated 350 degree F oven, covered with foil for 1/2 hour. Remove foil and bake until top is lightly browned, about 15 minutes more.
Home Sweet Potato Home Au Gratin
Ingredients Recipe: Robert Irvine
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1 cup milk
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1 pint (2 cups) heavy cream
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground cinnamon
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1 teaspoon salt
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1/4 teaspoon ground black pepper
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3 pounds sweet potatoes (about 12 sweet potatoes, depending on size), peeled and sliced thin with a mandoline
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1 tablespoon chopped fresh parsley leaves
Gratin:
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2 tablespoons butter, cut into chunks, plus more for baking dish
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1/4 cup panko bread crumbs
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1/4 cup grated Cheddar
Directions
In a large saucepan combine milk, cream, nutmeg, cinnamon, salt, and pepper. Gently fold in sweet potatoes. Bring to a simmer and allow sauce to thicken.
Preheat oven to 350 degrees F.
Butter a 3-quart baking dish. Combine the bread crumbs, butter and Cheddar to make the gratin topping. Transfer the potato mixture to the baking dish and sprinkle with the gratin topping. Bake until the potatoes are cooked through, about 35 to 45 minutes.
Serve in the baking dish, garnished with chopped parsley
