For the fourth year in a row, my German Thanksgiving was a huge success! Not to mention that the turkey was by far the best ever! This I believe to be due to the fact that the turkey was fresh… not frozen.
Apple and sausage stuffing
Roasted garlic mashed potatoes
Twice baked sweet potatoes
Baked macaroni and cheese
Traditional pumpkin pie
All made from scratch. All made in one day. Can you say rock star?
Look at that baby! 9 whole kilograms! Needless to say, we had a lot of leftovers…
Stuffing, to die for with sausage, apples, leeks and carrots. Always great as a leftover…
These twice baked sweet potatoes were new to the table this year. I’m in love with sweet potatoes and I just had to have them in the program, even though I was already making garlic mashed potatoes. Who says there’s such a thing as too many starches on Thanksgiving?
Recipes???? Right here! Use them for the whole Holiday season or save them for Thanksgiving next year!
Courtesy of Food Network Magazine
1 tablespoon minced fresh rosemary leaves
Grated zest of 1 lemon
1 (12-to-14-pound) fresh turkey
1 large yellow onion, unpeeled and cut in eighths
1 lemon, quartered
8 sprigs fresh thyme
4 tablespoons (1/2 stick) unsalted butter, melted
Freshly ground black pepper
Two or three days before you plan to roast the turkey, combine 3 tablespoons salt, the rosemary and lemon zest. Wash the turkey inside and out, drain it well and pat it dry with paper towels. Sprinkle 1 tablespoon of the salt mixture in the cavity of the turkey and rub the rest on the skin, including under the wings and legs. Place the turkey in a shallow dish to catch any drips and wrap the whole dish tightly with plastic wrap. Refrigerate for one or two days. The day before you plan to roast the turkey, remove the plastic wrap and leave it in the fridge. The skin will dry out and turn a little translucent.
Preheat the oven to 450 degrees F. Be sure your oven is very clean!
Place the onion, lemon and thyme in the cavity. Tie the legs together with kitchen string and tie the wings close to the body. Brush the turkey with the butter and sprinkle it with salt and pepper.
Roast the turkey for 45 minutes, placing it in the oven legs first. Lower the temperature to 325 degrees F and roast it for about another hour, until 165 degrees F for the breast and 180 degrees F in the thigh on an instant-read thermometer. Remove from the oven, cover the turkey tightly with aluminum foil and allow it to rest for 20 to 30 minutes. Carve and serve with the pan juices.
1 stick unsalted butter, plus more for tasting
6 medium firm apples (such as Macoun or Braeburn), peeled and cut into large cubes
1 tablespoon honey
1 tablespoon red wine vinegar
12 slices white sandwich bread, cut into 1/2-inch cubes
1 pound spicy Italian sausage, casings removed, broken into bite-size pieces
10 sage leaves, cut into thin strips
2 tablespoons fresh thyme
1 teaspoon chopped fresh rosemary
4 leeks (white and light green parts only), halved lengthwise and thinly sliced crosswise
6 stalks celery, halved lengthwise and thinly sliced crosswise
1 pound small parsnips, peeled, quartered lengthwise and thinly sliced crosswise
Kosher salt and freshly ground white pepper
1 cup low-sodium chicken stock
Preheat the oven to 450 degrees F. Heat 1 tablespoon butter in a large skillet over medium-high heat until it melts and starts to brown; add the apples, reduce the heat to medium and cook, stirring, until slightly tender, about 4 minutes. Stir in the honey and vinegar, then transfer to a large bowl to cool.
Melt 2 tablespoons butter in the same skillet over medium-low heat. Add the bread cubes and toss to coat, then transfer to one side of a large rimmed baking sheet; add the sausage to the other side. Bake until the sausage is cooked through and the bread is toasted, 8 to 10 minutes. Add the sausage and bread to the bowl with the apples; add the sage, thyme and rosemary.
Heat another 1 tablespoon butter in the skillet over medium heat. Add half each of the leeks, celery and parsnips, and 2 tablespoons water; season with salt and pepper. Cook until the vegetables are translucent, about 8 minutes, then transfer to the bowl with the sausage-apple mixture. Add the remaining leeks, celery and parsnips, and 2 tablespoons water to the skillet, season with salt and pepper and cook about 8 minutes; transfer to the bowl and toss. Warm a spoonful of the stuffing in the skillet with a touch of butter and taste the seasoning; adjust as needed. (It’s so important to taste your stuffing while it’s hot to get a sense of the seasonings and flavors.) Add the chicken stock to the bowl and toss to moisten all of the ingredients.
Reduce the oven temperature to 350 degrees F. Brush a 9-by-13-inch baking dish with 1 tablespoon butter. Transfer the stuffing mixture to the dish and dot with the remaining 3 tablespoons butter. Cover with aluminum foil and bake 40 minutes, then uncover and continue baking until golden brown, about 40 more minutes.
Baked Macaroni and Cheese
Courtesy of Food Network Magazine
1 pound elbow macaroni
1 stick unsalted butter, plus melted butter for brushing
1/4 cup all-purpose flour
2 teaspoons mustard powder
1 teaspoon Worcestershire sauce (optional)
1 teaspoon hot sauce
1/4 teaspoon cayenne pepper
1 quart whole milk
8 ounces havarti cheese, grated (about 2 cups)
1 pound sharp yellow cheddar cheese, grated (about 4 cups)
12 ounces white American cheese, grated (about 3 cups)
1 sleeve butter crackers (such as Ritz), crushed (about 35 crackers)
2 tablespoons grated parmesan cheese (optional)
Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Add the pasta and cook until just slightly softened, about 6 minutes. Reserve 1/2 cup cooking water, then drain the pasta and rinse under cold water.
Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Whisk in the flour, mustard powder, Worcestershire sauce, hot sauce and cayenne and cook, whisking, until the mixture is smooth and slightly golden, about 2 minutes. Whisk in the milk and cook, whisking occasionally, until the sauce begins to boil and thicken, about 5 minutes. Stir in the havarti and all but 1 cup each of the cheddar and American cheese; cook, stirring, until the cheese just melts, about 1 more minute. Stir in the pasta, adding the reserved pasta water as needed to make a creamy sauce. Season with salt.
Brush a 9-by-13-inch baking dish with melted butter. Spread the pasta mixture in the dish. Melt the remaining 4 tablespoons butter in a bowl in the microwave; stir in the crushed crackers and parmesan. Sprinkle the reserved cheddar and American cheese evenly over the pasta, then scatter the cracker mixture on top. Cover with aluminum foil and bake until heated through, about 25 minutes. Remove the foil; continue baking until browned and bubbly, about 20 more minutes. Let rest 10 minutes before serving.
Roasted Garlic Mashed Potatoes
3 tablespoons olive oil
2 pounds potatoes, peeled and diced
1 stick butter, cubed
1/2 to 3/4 cup heavy cream
Salt and pepper
Place the garlic on a pie pan and drizzle with olive oil. Season with salt and pepper. Place in the oven and roast for 35 to 40 minutes, or until tender and golden brown. Remove from the oven and cool. Squeeze or remove the garlic cloves from the head and place in a small bowl. Using a fork, mash the garlic until smooth. Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes.
Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to dehydrate the potatoes. Remove the potatoes from the heat. Add the garlic and butter. Using a hand-held masher, mash the butter and garlic into the potatoes. Add enough cream until desired texture is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper.
6 sweet potatoes, lightly pricked all over with a fork
1/2 cup (1 stick) unsalted butter, softened
4 tablespoons milk
3 garlic cloves, minced
1 egg, lightly beaten
1/2 cup feta, crumbled (plus extra for garnish)
2 tablespoon minced thyme
salt and pepper to taste
1 Recipe for pie crust
1 Can of pumpkin puree (15 oz. or 425g)
2 teaspoons pumpkin pie spice
2 eggs, slightly beaten
Preheat oven to 200 degree Celsius. Roll out the pie crust and lay into a pie plate of your choice. For example, I chose a large diameter so the pie filling would be more shallow. However the recipe fits a standard 9-inch pie plate.
In a large bowl combine the pumpkin puree, sugar and pumpkin pie spice. Add the eggs one at a time and finally, gradually add the cream. All of this can be done easily by hand. The filling will be very liquid!
Carefully pour the pie filling into the prepared crust. Place in the preheated oven for 50 minutes. Let cool and chill.