ThePej
on - last edited on by
Samantha_B
Happy Thanksgiving Weekend! To my fellow Canadians, it’s the time of year to over-indulge with turkey, stuffing, mash potatoes, and pumpkin pie. Fall is the best season, right? Are you looking to add more variation to Thanksgiving dinner? Like Turkey wrapped with cheesecloth, sweet potatoes with marshmallows, baked potatoes, and pecan pie. Sounds mouth watery? If so, I’ve gathered lots of fun recipes to test out this weekend. Have a wonderful celebration.
Thanksgiving Recipes with a Twist:
Turkey wrapped in cheesecloth by Alex Guarnaschelli (Recipe from MSNBC)
- 1 14- to 16-pound turkey, innards removed and reserved and the neck reserved for gravy
- 1/2 stick unsalted butter, melted
- 1 large piece of cheesecloth
Preparation:
My overall method for cooking the turkey is as follows: I preheat the oven to 500 degrees F while I stuff the turkey and prepare it to be cooked.
When the turkey is oven-ready, I place the roasting pan in the center of the oven and cook the bird for 15 minutes at 500 degrees F. This gives it a “turbo” boost to get it browning. I then lower the oven to 350 degrees F and cook for 12-15 minutes per pound or until it reaches an internal temperature of 160 degrees F. I then shut the oven off and remove the bird. I allow it to “rest” for at least 30 minutes before carving.
Brown Sugar-Glazed Sweet Potatoes with Marshmallows (recipes from Epicurious)
Ingredients:
- 4 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces
- 2/3 cup packed golden brown sugar
- 5 tablespoons butter
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- Pinch of ground ginger
- 2 cups miniature marshmallows
- 1/2 cup sliced almonds
Directions:
- Preheat oven to 375°F. Arrange potatoes in 13 x 9 x 2-inch glass baking dish. Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat.
- Bring to boil, stirring until sugar dissolves. Pour over potatoes; toss to coat. Cover dish tightly with foil.
- Bake potatoes 50 minutes.
- Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes. I
- Increase oven temperature to 500°F.
- Top potatoes with marshmallows and nuts.
- Return to oven; bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.
Velvety Mashed Potatoes by Tyler Florence (recipe from Food Canada)
Ingredients
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 3 large Yukon gold potatoes, peeled
- Kosher salt
- Freshly ground black pepper
- 1/4 cup olive oil, optional
Directions
Warm the cream with the butter in a small saucepan over medium heat until the butter melts; set aside.
Put the potatoes in a medium saucepan with cold water to cover. Bring to boil then add 1 teaspoon of salt and reduce the heat and simmer for 15 to 20 minutes, until the potatoes are very tender. Drain. Pass the potatoes through a food mill or a ricer into a large mixing bowl. Stir in the warm cream and butter mixture until the cream is absorbed and the mixture is smooth. Season the potatoes with salt and pepper and finish them off by stirring in 1/4 cup olive oil.
Oven-Roasted Asparagus (recipe from Southern Living)
Ingredients
- 3 pounds fresh asparagus
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup slivered almonds, toasted
Directions:
- Snap off and discard tough ends of asparagus; place asparagus on a lightly greased baking sheet. Drizzle evenly with olive oil; sprinkle evenly with garlic, salt, and pepper.
- Bake at 350° for 10 minutes or to desired degree of tenderness. Transfer asparagus to a serving dish; sprinkle with almonds.
Muffin Pan Popovers (Recipe from Chow.com)
Ingredients
- 3 tablespoons unsalted butter, melted and cooled slightly
- 2 large eggs, at room temperature
- 1 cup whole milk, at room temperature
- 1 teaspoon granulated sugar
- 3/4 teaspoon fine salt
- 1 cup all-purpose flour
Instructions
- Heat the oven to 425°F. Remove all of the racks from the oven except one arranged in the lower third position. Place a baking sheet in the oven while it heats.
- Place 1/2 teaspoon of the butter into each well of a 12-well muffin pan; set aside.
- Place the remaining 1 tablespoon butter, eggs, milk, sugar, and salt in a blender and blend until smooth, about 30 seconds. Turn off the blender, add the flour, replace the lid, and blend until just smooth, about 30 seconds. Set the mixture aside in the blender.
- Place the prepared muffin pan in the oven on the heated baking sheet and bake until the butter sizzles, about 2 to 3 minutes. Remove the muffin pan and the baking sheet from the oven. Pouring from the blender, fill the wells of the muffin pan halfway up with batter.
- Return the muffin pan and baking sheet to the oven. Bake until the popovers are puffed and the tops are starting to brown, about 20 minutes. (Do not open the oven door during the baking time.) Reduce the oven temperature to 350°F and bake until the popovers are golden brown all over, about 15 minutes more. (Do not open the oven door until the popovers have baked at least 35 minutes.)
- Remove the muffin pan and baking sheet from the oven and place them on a wire rack. Remove the popovers from the pan and serve immediately.
Southern Pecan Pie (recipe from Delish.com)
- 1 (refrigerated) pie crust , half a 15-oz. package, softened as directed
- 1 3/4cup(s) pecan halves
- 3/4cup(s) (dark) corn syrup
- 1/2cup(s) (packed) dark brown sugar
- 4 tablespoon(s) (unsalted) butter, melted
- 1 teaspoon(s) vanilla extract
- 3 large eggs
Directions
- Preheat oven to 425ºF. Line a 9-inch glass pie plate with the pie-crust dough. Fold overhang under and pinch to form a decorative edge.
- Line the pie shell with foil, fill with dried beans or uncooked rice and bake 15 minutes. Remove foil with beans or rice and return to oven until golden, 5 to 10 minutes longer. Cool on a wire rack.
- Reduce oven temperature to 350ºF. Coarsely chop 1 cup pecans; reserve remaining pecan halves.
- In large bowl, with wire whisk, mix corn syrup, brown sugar, melted butter, vanilla and eggs until blended. Stir in chopped pecans and pecan halves.
- Pour filling into crust. Bake 45 to 50 minutes, until edges of filling are set (center will jiggle slightly). Cool completely on wire rack. Garnish with whipped cream before serving, if you like.
Happy Thanksgiving!
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