Pass The Dessert : The Best 10 Old Fashioned Thanksgiving Recipes From Turkey to Dessert
1.SPINACH, PEAR AND GREEN BEAN SALAD WITH RIESLING DRESSING
INGREDIENTS
- 1/2 cup diced peeled cored ripe Bartlett pear
- 6 tablespoons medium-dry Riesling
- 3 tablespoons fresh lemon juice
- 1 tablespoon chopped shallot
- 1 teaspoon Dijon mustard
- 1/2 cup vegetable oil
- 1/2 pound haricots verts or small green beans, trimmed
- 6 cups (packed) baby spinach leaves (about 6 ounces)
- 3 ripe Bartlett pears, quartered, cored, cut into 1/4-inch-thick slices
- 3/4 cup crumbled blue cheese
- 3/4 cup walnuts, toasted
PREPARATION
Purée diced pear, Riesling, lemon juice, shallot and Dijon mustard in food processor until smooth. With machine still running, gradually add vegetable oil through feed tube and blend mixture until smooth. Transfer to bowl. Season dressing to taste with salt and pepper.
Cook green beans in large pot of boiling salted water until just tender but still firm to bite. Drain well. Transfer beans to medium bowl filled with ice water and cool thoroughly. Drain well. (Dressing and beans can be prepared 1 day ahead. Cover separately and refrigerate.)
Toss green beans, spinach and sliced pears in large bowl with enough Riesling dressing to coat. Divide salad among plates. Sprinkle with crumbled blue cheese and toasted walnuts.
2.ROAST TURKEY WITH BACON, TARRAGON AND APPLEJACK GRAVY
INGREDIENTS
- For turkey:
- 1 10-ounce jar crabapple jelly
- 3/4 cup plus 6 tablespoons (2 1/4 sticks) butter
- 1/3 cup frozen apple juice concentrate, thawed
- 4 tablespoons chopped fresh tarragon
- 12 ounces mushrooms, quartered
- 1 large onion, coarsely chopped
- 1 large carrot, coarsely chopped
- 1 22- to 24-pound turkey, neck cut into 4 pieces
- 10 cups (about) canned low-salt chicken broth
- For gravy
- 1/4 cup all purpose flour
- 3 cups (about) canned low-salt chicken broth
- 8 bacon slices, cut into 1/2-inch pieces
- 2 tablespoons chopped fresh tarragon
- 1/4 cup applejack or other apple brandy (optional)
PREPARATION
Make turkey:
Stir jelly, 1/2 cup butter, apple juice concentrate and 2 tablespoons tarragon in small saucepan over medium heat until butter and jelly melt. Remove glaze from heat. (Can be made 2 days ahead. Cover and chill. Bring to room temperature and rewhisk before using.)
Set rack at lowest position in oven and preheat to 375°F. Place small rack in center of large roasting pan. Melt 1/4 cup butter in heavy large skillet over medium-high heat. Add mushrooms, onion and carrot; saut
until dark brown, about 12 minutes. Sprinkle vegetables and turkey neck pieces around rack in pan.
Stir remaining 6 tablespoons butter and 2 tablespoons tarragon in heavy small saucepan until butter melts. Rinse turkey inside and out; pat dry with paper towels. Place turkey on rack in pan. Starting at neck end, slide hand between skin and breast meat to loosen skin. Brush 3 tablespoons tarragon butter over breast meat under skin. If stuffing turkey, spoon stuffing loosely into main cavity. Brush remaining tarragon butter over outside of turkey. Sprinkle turkey with salt and pepper.
Tuck wing tips under turkey; tie legs together to hold shape.
Roast turkey 45 minutes. Reduce oven temperature to 350°F; add 1 cup broth to pan. Cover turkey loosely with foil. Roast until thermometer inserted into thickest part of thigh registers 180°F., adding 1 cup broth and basting with pan juices every 1/2 hour and brushing with 1/3 cup glaze twice during last 2 hours, about 4 1/4 hours longer if unstuffed or 4 3/4 hours longer if stuffed.
Transfer turkey to platter. Tent with foil; let stand 1/2 hour. Reserve pan juices.
Make gravy:
Mix 1/2 cup glaze and flour in small bowl to blend. Strain pan juices into large measuring cup, pressing on solids; spoon off fat. Add enough broth to measure 6 cups.
Sauté bacon in heavy large saucepan over medium heat until crisp. Pour off fat. Add broth mixture to saucepan and bring to boil. Whisk in glaze-flour mixture and tarragon, then applejack. Simmer until thickened to sauce, about 5 minutes. Season with salt and pepper.
The Lost Ways…a true story about our grandparents days!
Once Upon a Time in America…Are you ready to turn back the clocks to the 1800s for up to three years?Our grandfathers and great-grandfathers were the last generation to practice the basic things that we call survival skills now. ….Watch this video and you will find many interesting things!
3.LEEK, MUSHROOM AND BACON STUFFING WITH TARRAGON
INGREDIENTS
- 1 24-ounce loaf sliced buttermilk bread, crust trimmed, bread cut into 1/2-inch cubes (about 11 cups)
- 1 pound bacon slices, cut into 1/2-inch pieces
- 7 cups chopped leeks (white and pale green parts only)
- 1 1/2 pounds button mushrooms, coarsely chopped
- 12 ounces shiitake mushrooms, stemmed, caps coarsely chopped
- 4 cups coarsely chopped celery
- 3 tablespoons chopped fresh tarragon or 1 1/2 tablespoons dried
- 2 large eggs, beaten to blend
- Canned low-salt chicken broth
PREPARATION
Preheat oven to 350°F. Spread bread cubes on 2 rimmed baking sheets. Bake until bread is almost dry, about 15 minutes. Cool. Transfer to large bowl.
Sauté bacon in large pot over medium-high heat until crisp, about 12 minutes. Transfer bacon to paper towels to drain. Reserve 6 tablespoons drippings in pot; discard any remaining drippings.
Add leeks and button mushrooms to same pot. Sauté over medium-high heat until beginning to soften, about 5 minutes. Add shiitake mushrooms and saute 4 minutes. Add celery and sauté until leeks and mushrooms are tender but celery is still slightly crisp, about 6 minutes longer. (Bread, bacon and sautéed vegetables ca
n be prepared 1 day ahead. Cover separately. Store bread at room temperature; refrigerate bacon and vegetables.) Mix bacon, sautéed vegetables and tarragon into bread. Season generously with salt and pepper. Mix eggs into stuffing.
To bake stuffing in turkey:
Loosely fill main cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 25 to 30 minutes. Uncover and bake until top is slightly crisp and golden, about 15 to 20 minutes.
To bake all of stuffing in baking dish:
Preheat oven to 350°F. Generously butter 15 x 10 x 2-inch . Add enough broth to stuffing to moisten (about 3/4 to 1 cup). Transfer stuffing to prepared dish. Cover with butter foil, buttered side down; bake until heated through, about 30 to 35 minutes. Uncover and bake until top is slightly crisp and golden, about 20 to 25 minutes longer.
4.MASHED POTATOES WITH RUTABAGAS AND BUTTERMILK
INGREDIENTS
- 1 1/2 pounds rutabagas, peeled, cut into 1-inch pieces
- 3 pounds russet potatoes, peeled, cut into 2-inch pieces
- 6 tablespoons (3/4 stick) butter
- 3/4 cup (or more) buttermilk
- Chopped green onion tops or chives
PREPARATION
Cook rutabagas in large pot of boiling salted water until very tender, about 20 minutes. Using slotted spoon, transfer rutabagas to strainer. Press gently to release any excess liquid.
Add potatoes to same pot of boiling water; cook until tender, about 20 minutes. Drain well. Return potatoes and rutabagas to same pot. Add butter; mash well. Add 3/4 cup buttermilk; mash until smooth. Season with salt and pepper. (Can be made 6 hours ahead. Cover and chill. Stir over low heat to rewarm, adding more buttermilk by tablespoonfuls, if desired.)
Transfer potatoes to bowl. Sprinkle with green onions and serve.
5.PEAS WITH CARAWAY, BLACK PEPPER AND PARMESAN BUTTER
INGREDIENTS
- 7 tablespoons freshly grated Parmesan cheese (about 1 1/2 ounces)
- 6 tablespoons (3/4 stick) butter, room temperature
- 1 teaspoon caraway seeds
- 3/4 teaspoon grated lemon peel
- 1/2 teaspoon freshly cracked black pepper
- 3/4 cup chopped shallots
- 3 10-ounce packages frozen petite peas, unthawed
- 1/3 cup canned beef broth or water
- 1/3 cup chopped fresh Italian parsley
PREPARATION
Mix Parmesan cheese, 4 tablespoons butter, caraway seeds, lemon peel and pepper in small bowl. (Can be prepared 3 days ahead. Cover and refrigerate.) Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add shallots; sauté until tender, about 3 minutes. Add peas, broth and parsley and stir until peas are heated through, about 8 minutes. Add Parmesan butter and stir until melted. Season with salt. Transfer to bowl and serve.
6.CHILI CORNMEAL MUFFINS
INGREDIENTS
- 1/2 cup (1 stick) unsalted butter
- 1 cup frozen corn kernels, thawed
- 4 teaspoons chili powder
- 1 cup buttermilk
- 2 large eggs
- 1 cup yellow cornmeal
- 1 cup all purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
PREPARATION
Preheat oven to 400°F. Butter twelve 1/3-cup metal muffin cups. Melt butter in heavy medium sk
illet over medium heat. Add corn and chili powder. Sauté 3 minutes. Transfer to medium bowl. Mix in buttermilk, then eggs. Cool completely.
Whisk cornmeal, flour, sugar, baking powder, salt and baking soda in large bowl to blend. Add buttermilk mixture; stir just until blended.
Divide batter among prepared muffin cups. Bake until tester inserted into center of muffins comes out clean, about 20 minutes. Transfer muffins to rack. Cool slightly. (Can be made 2 weeks ahead. Cool completely. Wrap in foil, seal in plastic bag and freeze. Rewarm muffins wrapped in foil in 350°F oven until heated through, about 8 minutes.)
7.CRANBERRY SAUCE WITH DRIED CHERRIES AND CLOVES
INGREDIENTS
- 21/2 cups cherry cider or black cherry cider or cranberry juice cocktail
- 1 8-ounce package dried tart cherries (about 2 cups)
- 1 cup sugar
- 1 12-ounce package cranberries
- 1/4 teaspoon (generous) ground cloves
PREPARATION
Bring cider to simmer in heavy, large saucepan. Remove from heat. Add cherries and let stand 8 minutes. Mix in sugar, then cranberries and cloves. Cook over medium-high heat until cranberries burst, stirring occasionally, about 9 minutes. Refrigerate until cold, about 4 hours (sauce will thicken as it cools). (Can be prepared 4 days ahead. Cover and keep refrigerated.)
8.ORANGE AND SPICE PUMPKIN PIE
INGREDIENTS
For crust
- 1 1/2 cups all purpose flour
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1 large egg yolk
- 3 tablespoons (or more) ice water
- 1 1/2 teaspoons grated orange peel
For filling
- 1 15-ounce can solid pack pumpkin
- 3 large eggs
- 3/4 cup (packed) golden brown sugar
- 3/4 cup whipping cream
- 1/4 cup frozen orange juice concentrate, thawed
- 1/4 cup crème fraîche or sour cream
- 2 1/2 teaspoons ground cinnamon
- 1/2 teaspoon cornstarch
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Lightly sweetened whipped cream
Fine strips of orange peel (optional)
PREPARATION
Make crust:
Blend flour, butter, sugar and salt in processor until mixture resembles coarse meal. Add yolk, 3 tablespoons ice water and orange peel. Process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 2 days ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)
Position rack in bottom third of oven and preheat to 400°F. Roll out dough on lightly floured surface to 14-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 3/4 inch; fold under and press into 1/2-inch-high standing rim. Using scissors, make diagonal cuts in dough rim at 1/2-inch intervals; press cut rim pieces alternately in and out. Pierce crust (not dough rim) all over with fork.
Freeze crust 30 minutes.
Line crust with foil; fill with dried beans or pie weights. Bake until crust edge is dry and set, about 12 minutes. Remove foil and beans. Bake crust until lightly colored, pressing with back of fork if crust bubbles, about 8 minutes. Transfer crust to rack and cool completely. Reduce oven temperature to 325°F.
Make filling:
Whisk first 10 ingredients in large bowl until well blended. Pour into prepared crust.
Gently cover crust edge with foil to prevent over-browning. Bake until filling puffs and begins to split at edges and is just set in center, about 1 hour 5 minutes. Cool pie on rack. (Can be prepared 1 day ahead. Cover and refrigerate.)
Top pie with whipped cream and orange peel strips, if desired. Serve cold or at room temperature.
9.APPLE CRISPS WITH DRIED CHERRIES AND GINGER
INGREDIENTS
For topping
- 1 1/4 cups old-fashioned or quick oats
- 1 cup plus 2 tablespoons (packed) dark brown sugar
- 3/4 cup all purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 3/4 cup almonds, lightly toasted, chopped
- 1/2 cup chopped crystallized ginger
For Filling
- 4 pounds Granny Smith or Pippin apples, peeled, cored, sliced
- 1 1/2 cups dried tart cherries
- 1/2 cup sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon all purpose flour
- 3/4 teaspoon ground cinnamon
- Vanilla ice cream
PREPARATION
Make topping:
Mix oats, brown sugar, flour, cinnamon and salt in large bowl. Add butter and rub in until coarse crumbs form. Mix in almonds and ginger. (Topping can be prepared 1 day ahead. Cover and refrigerate.)
Make filling:
Preheat oven to 375°F. Butter twelve 1 1/4-cup soufflé dishes. Combine apples, cherries, sugar, lemon juice, flour and ground cinnamon in large bowl. Mix to blend well. Divide filling among prepared dishes.
Sprinkle topping over apples. Bake until topping is golden brown, about 40 minutes. Serve warm with ice cream.
10.OLD-FASHIONED MINCEMEAT PIES
INGREDIENTS
Filling:
- 1 pound venison or lean beef, boiled and chopped
- 4 ounces suet
- 1 pound tart apples, peeled, cored, and chopped fine
- 3/4 cup beef broth (or reserved cooking liquid from meat)
- 1 1/4 cup sugar
- 3/4 cup cider
- 1/4 cup molasses
- 2 tablespoons cider vinegar
- 1 cup golden raisins
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground allspice
- 1 1/2 teaspoons ground nutmeg
- 1/2 teaspoon ground cloves
- Juice from one lemon
- Juice from one orange
- 1/4 cup brandy
Pie:
Pastry dough for 9-inch double-crust pie
1 large egg white, lightly beaten
Makes a dozen mini pies
PREPARATION
For the filling: In large stock pot or Dutch oven, combine all ingredients except brandy and bring to boil over medium-high heat. Reduce heat to low and simmer for 2 hours, stirring occasionally. Add brandy and cool to room temperature.
For the pies: Place oven rack in middle position and heat oven to 375 degrees.
Roll dough to 1/8-inch thickness and cut into 12 4-inch circles and 12 2-inch circles.
Line standard capacity muffin tin with larger circles, pressing dough firmly into pan edges; chill for 30 minutes if dough becomes soft.
Fill each cup to the top with about 1/3 cup mincemeat, top with smaller dough circles, then cut a slit or small circle in the center of each. Brush with egg white and bake until dough is golden brown and filling is bubbling, about 30 minutes.
Cool on wire rack 15 minutes, remove pies from pan, and continue to cool another 30 minutes. Serve warm or at room temperature.
Related articles
