Oh, Come All Ye Thankful!

Once again, Thanksgiving has surprised me by appearing much sooner than I expected it. Thank goodness I have finalized my menu!

Thanksgiving food is full of tradition, so if you are happy with your recipes, that is wonderful--cook on! This year I am changing a few of my recipes around, but most of these are old favorites. While all of the recipes are included here, they will also be included in the recipe index.

These recipes appear below in this order:

Roasted Turkey with Herbes de Provence

Gravy

Baked Chestnut-and-Sausage Dressing

Sweet Potato Casserole

Spicy Sweet Potatoes

Make-Ahead Mashed Potatoes

Green Beans My Way

Green Beans Another Way (with Shallots and Prosciutto)

One of My Favorite Salads (with pears, goat cheese, etc.--and this serious dressing:)

Honey Lemon Salad Dressing

Chipotle Corn with Shallots and Thyme

Praline Pumpkin Pie

The Other Pumpkin Pie Recipe

Chocolate Pecan Pie (with Bourbon)

Homemade Whipped Cream

I have been using the turkey and dressing recipes since 1994, when they appeared in Williams-Sonoma's annual Thanksgiving booklet. It was a very good year--great Thanksgiving recipes and our #1 son was born. This was probably the first year I made the whole Thanksgiving dinner myself. Husband prefers that I stick to this turkey recipe, never wavering, but why not? It produces moist and delicious turkey every time.

Roasted Turkey with Herbes de Provence

1/2 cup extra virgin olive oil

3 Tbs. Herbes de Provence, divided

15ish lb. turkey, fresh or thawed

1 lemon, quartered

1 onion, peeled and quartered

2 cloves garlic

2 stalks celery, cut into 2-inch lengths

3-4 sprigs parsley

Salt and freshly ground black pepper

Warm the oil in a saucepan or in the microwave (my preferred method). When very warm, add 2 tablespoons of the Herbes de Provence. Stir well and set aside for 20 minutes to absorb the flavor.

Remove neck, etc., from turkey and reserve for making stock, if desired. (I sometimes cook the liver and other bits as treats for the pets, but they are very rich, so serve in relation to pet size. And if turkey puts you to sleep, you should see what this does to the pets. Simply simmer in water to cover until done. Chop into animal bite sizes.)

Rinse turkey inside and out and pat dry with paper towels. Rub turkey cavity with the lemon pieces and leave them inside the cavity. Place onion, garlic, celery, and parsley inside turkey together with the remaining 1 tablespoon of Herbes de Provence, and salt and pepper to taste. Close the opening with metal skewers or wooden toothpicks. Truss turkey and brush outside with olive oil and herbs. (Use butcher twine to tie the legs together and then tie the legs and wings close to the body. This helps prevent them from over-roasting and drying out.) Sprinkle with salt and pepper.

When ready to roast, position a rack in the lower part of the oven and preheat oven to 425 degrees. Add 1 cup water to roasting pan and place the turkey, breast down, on the roasting rack in the roasting pan. Place in the oven and bake 45 minutes, basting with oil and herbs every 15 minutes.

(This is the most difficult part of the recipe--turning a hot turkey over without burning yourself or making a huge mess, but cooking the turkey breast down ensures moist breasts--I promise. We used to use all manners of utensils, but a few years ago I bought two plastic oven mitts, and it’s much easier to flip the bird—no pun intended—with the mitts.) Turn turkey breast up, reduce heat to 325 degrees, and continue roasting until golden brown, basting with the pan juices every 15-20 minutes. Bake approximately 12-15 minutes per pound until breast meat registers 165 degrees and thigh meat registers 180 degrees. Test by inserting a thermometer into the thickest part of the breast or thigh without touching the bone.

When done, transfer turkey to a warm platter and cover loosely with a piece of aluminum foil until ready to carve. Do not wash the pan! Save the roasting pan, with pan juices, for making gravy.

Gravy

Roasting pan with juices

3 tablespoons butter

3 tablespoons flour (I like Wondra flour because it’s so fine. It’s really fine.)

2 cups chicken broth

2 tablespoons sherry

Pepper

Skim the fat from the roasting pan and discard. Add at least ½ cup water to the pan, and boil for 2-3 minutes over moderate heat, scraping the pan with a non-scratching spoon or whisk. Strain the liquid into a pitcher or bowl.

In a large saucepan, melt the butter until it bubbles and add the flour. Stir rapidly to cook the flour, without burning it. Add the reserved pan juices and chicken broth. Whisk rapidly over medium heat until the gravy is smooth and thickened. Stir in sherry, and season to taste. (I have found that the pan juices are generally salty enough that they don’t require additional salt. You may feel differently. But bring on the pepper.)

Baked Chestnut-and-Sausage Dressing

For at least one member of the family, it wouldn’t be Thanksgiving without this dressing. I tried it for the first few years with chestnuts and ultimately decided that I don't really care for chestnuts, so I used walnuts, but for the past few years I haven’t used any nuts in the dressing. While the recipe calls for a loaf of French or Italian bread, drying it out, etc., I really like Pepperidge Farm seasoned bread crumbs, so that is what I use. Don’t hate me, purists. I make this the day before Thanksgiving and bake it after the turkey comes out of the oven, or while the turkey is in the oven.

And another thing--I may have been raised in the South, but my mother wasn't so we didn't have corn bread dressing. Sorry. We just didn't. Such carpetbaggers.

1 loaf French or Italian bread (or a similar amount of the aforementioned bread crumbs)

2 Tbs. olive oil

2 cups diced onions

1/2 cups diced celery

1 cup diced red bell pepper

1 lb. Italian (or other) sausage

2 cups turkey or chicken broth

3 Tbs. chopped fresh parsley

1 16-oz. jar whole chestnuts, chopped--optional or substitute 1-2 cups chopped walnuts

Salt and freshly ground black pepper

If using bread, cube or tear the bread (including the crusts) into small pieces, enough to make 12 cups. Spread out on a large baking pan to dry overnight or for 4-5 hours.

Position a rack in the middle of the oven and preheat to 375 degrees. Butter (or spray) 11x14 baking dish.

In a large pan over medium-low heat, warm the olive oil. Add the onions and sauté until translucent, about 6-8 minutes. Add the celery and bell pepper and sauté until vegetables are soft, another 6-7 minutes. With a slotted spoon transfer the vegetables to a plate and set aside.

Break up the sausage in pieces (removing casings, if any), and add to the same pan. Sauté over medium-high heat until lightly seared, stirring and breaking up the sausage, about 8-10 minutes. Set aside.

Place the bread pieces in a large bowl and sprinkle, while tossing, with the broth so that the bread is evenly moistened. Add the sautéed vegetables, sausage, parsley, and nuts if using. Mix together thoroughly and season to taste with the salt and pepper. Spoon into the greased baking dish and bake until lightly golden on top, about 45-50 minutes.

Sweet Potato Casserole—I made this for probably ten years, and the boys devoured it. Lately, it has languished in the uneaten leftover world, so I’m trying something new this year (see below), but in case someone wants this recipe, here it is. Pretty much pure sin. Feel free to decrease the butter somewhat--I don't, but I only make this once a year.

6 large sweet potatoes, peeled and cubed

½ cup milk

11 T. butter, divided

1 c. sugar

2 eggs

1 t. vanilla

1 t. cinnamon

½ t. salt

1 c. brown sugar

1 c. chopped pecans

1/3 c. flour

1 c. coconut (optional)

Boil potatoes. Drain. Preheat oven to 350 degrees. Add milk and 3 T. butter. Beat on low until fluffy. Add sugar, eggs, vanilla, cinnamon, and salt. Beat until mixed. Spread into 3 qt. casserole.

For topping, stir together brown sugar, pecans, (coconut) and flour. Melt remaining 8 T. butter. Stir into pecan mix. Sprinkle over sweet potatoes. Bake for 30 minutes. Serves 10-12.

Spicy Sweet Potatoes

4 large sweet potatoes, peeled and cut into 1/2-inch pieces

3 tablespoons olive oil

2 tablespoons packed light brown sugar

3-4 teaspoons Tony Chachere’s Creole Seasoning

Preheat oven to 425 degrees.

In a large bowl, toss sweet potatoes with oil. Add remaining ingredients and stir to coat sweet potatoes evenly.

Spread sweet potatoes on a large baking sheet. Bake 30-35 minutes, stirring halfway through.

Make-Ahead Mashed Potatoes

This is my adaptation of The Pioneer Woman’s mashed potatoes. It’s important to make recipes your own. God forbid, but you could even use low- or no-fat cream cheese if you must, and/or decrease the butter and/or half and half. But again, we do NOT eat these regularly and it's Thanksgiving, people! Truly the best thing about these is that they can be made a day ahead and reheated.

5 pounds Russet or Yukon Gold potatoes

3/4 cups butter, divided

1 package (8 ounces) cream cheese, softened

1/2 cup (to 3/4 cups) half-and-half

1/2 teaspoon (or more to taste) seasoned salt—I use Tony Chachere’s

1/2 teaspoon (or more to taste) black pepper

Peel and cut the potatoes into about 1-inch pieces. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes, until potatoes are cooked through (test with a fork).

Drain the potatoes and return them to the same pot. Mash the potatoes over low heat, allowing the steam to escape, before adding the other ingredients.

Turn off the stove and add 1 ½ sticks of butter, the cream cheese, about ½ cup of half-and-half, seasoned salt, and black pepper. Continue mashing to mix well. (Add more half-and-half if the potatoes are too dry.)

Place in a medium-sized baking dish. Place the remaining butter in pats on top of the potatoes. If making ahead, cover and refrigerate for up to two days. If the dish has been refrigerated, allow it to come to room temperature before heating.

To heat, place in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

Green Beans My Way

I LOVE roasted green beans, either pan or oven roasted.

2 tablespoons butter

2 tablespoons olive oil

2 pounds green beans

1 teaspoon ground thyme

For pan roasting, warm/melt oil/butter in a large skillet, and add the beans. Sprinkle with ground thyme. Cook until beans are lightly browned, stirring every few minutes.

For oven roasting, toss green beans in olive oil or olive oil and melted butter, enough to slightly coat them. Spread them on a baking sheet sprinkle lightly with ground thyme. Bake at 350 degrees for 20 minutes or until beans start to brown, stirring periodically.

Green Beans Another Way (with Shallots and Prosciutto)

2 pounds French green beans

6 tablespoons butter (or half butter, half olive oil)

4 ounces shallots, sliced

3 ounces prosciutto, cut in strips

Salt and pepper to taste

Fill a large pot filled two-thirds with water. Salt the water and bring the pot to a boil. Add the green beans and cook until they are slightly tender, about 5 minutes. Drain and rinse with cold water. (The beans may be cooked a day ahead and refrigerated at this point if desired.)

In a large skillet, melt 4 tablespoons of the butter. Add the shallots and cook, stirring often, until they brown lightly, about 5 minutes. Add the remaining butter, green beans, and prosciutto and toss until heated through. Season to taste with salt and pepper.

One of My Favorite Salads--The dressing makes this salad, but freshly squeezed lemon juice is a must. I confess and tattle--my mother and I have been known to lick the salad dressing off the plate, but certainly not at the table. As for the pears, use either fresh and canned. As always, fresh are better, but canned will work. This is adapted from an old Williams-Sonoma cookbook.

Greens of your choice (watercress, mixed greens, etc.)

4-5 ripe but firm pears

1 1/2 cups walnut halves, broken into small pieces (I often use candied pecans instead.)

1/2 lb. goat cheese

Peel, quarter and core the pears. Cut each quarter into three lengthwise slices and place in a bowl with the juice of one lemon. Toss carefully and thoroughly to keep the flesh from turning brown.

Arrange the greens on individual salad plates and top with the pear slices. Scatter the nuts and crumbled cheese over the top. Whisk the dressing and drizzle over the salad.

Honey Lemon Salad Dressing

3 T. freshly squeezed lemon juice (2 or 3 lemons)

3 T. honey

½ t. thyme (powder form)

½ c. extra virgin olive oil

½ t. salt

freshly ground pepper

Mix lemon juice and salt and stir or whisk to dissolve. Whisk in the honey, and then the olive oil and a little pepper. Taste and adjust the seasoning.

Makes slightly less than 1 cup.

Chipotle Corn with Shallots and Thyme

6 tablespoons butter

2 shallots, diced

1 tablespoon finely chopped chipotle chiles

2 pounds frozen corn, thawed and drained

4 teaspoons fresh thyme or 2 teaspoons dried thyme

Salt and pepper to taste

In a large skillet, melt the butter over medium heat. Add the shallots and cook for 2 minutes, stirring. Add the chiles and stir. Add the corn and thyme. Cook, stirring often, until the corn is done. Season with salt and pepper.

Dessert!

I have never been a fan of pumpkin, but some traditions must be maintained. Every year I eat at least one piece of pumpkin pie, but I'm more likely to eat more if one of the following recipes has been used. My mother found this recipe in the 1961 November issue of Family Circle magazine and our family has been making it ever since.

PRALINE PUMPKIN PIE

Praline Layer

1 pie crust

3 T. butter

1/3 c. firmly packed brown sugar

1/3 c. chopped pecans

Custard Layer

1 c. evaporated milk

½ c. water

3 eggs

1 ½ c. canned pumpkin

½ c. granulated sugar

½ c. firmly packed brown sugar

1 ½ t. pumpkin pie spice

1 t. salt

½ c. cream, whipped

Use pie crust of your choice in a 9-inch pie plate. Cream butter with brown sugar in small bowl; stir in pecans. Press over bottom of pie shell in an even layer. Bake at 450 degrees for 10 minutes; remove; cool on wire rack 10 minutes. Reduce heat to 350 degrees.

For custard layer, scald evaporated milk with water in small saucepan. Beat eggs lightly in large bowl; stir in pumpkin, granulated sugar, ½ c. brown sugar, pumpkin pie spice, and salt; beat in scalded milk mixture. Pour into cooled pastry shell. Bake at 350 for 50 minutes, or until center is set but still soft. (Do not overbake; custard will set as it cools.) Cool completely on wire rack.

Top (generously, of course) with whipped cream.

The Other Pumpkin Pie Recipe

I found this recipe a few years ago, and it is a little easier than the praline pumpkin pie, and not too pumpkin-y for my taste.

1 (8-ounce) package cream cheese, softened 1 (15-ounce) can pumpkin 1 cup sugar 1/4 teaspoon salt 1 egg plus 2 egg yolks, slightly beaten 1 cup half-and-half 1/4 cup (1/2 stick) melted butter 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger, optional 1 piece pre-made pie dough Whipped cream, for topping

Preheat the oven to 350 degrees F.

Place pie dough into a 9-inch pie pan and press down along the bottom and all sides. If desired, make a pattern along the edge of the crust. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

Chocolate Pecan Pie (with Bourbon)

3 tablespoons butter, melted

3 eggs, beaten

3/4 cup brown sugar

2 tablespoons flour

1 teaspoon vanilla extract

3/4 cup dark corn syrup

3 tablespoons bourbon liquor

1 1/2 cups pecan halves

1/2 cup mini milk chocolate morsels

1 (9-inch) unbaked pie shell

Homemade whipped cream, recipe follows (or the other stuff if you want)

Preheat oven to 350 degrees F.

Melt butter in a small saucepan. While butter is melting, add beaten eggs to a medium sized bowl. Stir in brown sugar, flour, vanilla extract, corn syrup and bourbon until combined.

Mix in the pecans and chocolate morsel. Mix all together. Pour mixture into pie shell. Place on a sheet tray and bake for 50 to 60 minutes. When ready to serve top with a dollop of whipped cream. (I love homemade whipped cream, and having grown up in the '60s, I love Cool Whip. You choose.)

Homemade Whipped Cream

1 cup heavy cream

4 tablespoons confectioners' sugar

1 teaspoon vanilla extract

Pour heavy cream into a bowl and whip with an electric mixer for a few minutes, until it becomes thick. Add confectioners' sugar to bowl and blend for about 2 minutes. Fold in vanilla extract.

Psalm 107:1 Give thanks to the Lord, for he is good; his love endures forever.

HAPPY THANKSGIVING!!!

This is last year's Thanksgiving dinner. Please forgive the picture quality. Last year our vegetable was ratatouille. Also appearing were the usual turkey, dressing, and make-ahead mashed potatoes.