THANKSGIVING

12 favorite recpes

favorite THANKSGIVING recipes

CONTENTS
3 RED KURI SQUASH SOUP 5 CELERY SALAD WITH WALNUTS, DATES AND PECORINO 7 CIDER-GLAZED TURKEY WITH LAGER GRAVY 9 SHIITAKE MUSHROOM AND FRESH HERB STUFFING 11 TWICE-BAKED SWEET POTATOES WITH TOASTED MARSHMALLOWS 13 SKILLET CORN BREAD WITH CORN RELISH 15 GINGER-ROASTED WINTER SQUASH 17 CHUNKY CRANBERRY SAUCE 19 RED-MISO-GLAZED CARROTS 21 CARAWAY PARKER HOUSE ROLLS 23 CLASSIC PUMPKIN PIE 25 CRANBERRY-GLAZED PUMPKIN PIE

favorite THANKSGIVING recipes

RED KURI SQUASH SOUP

active: 25 min; total: 50 min 4 servings Red-orange kuri squash has a pumpkin shape, but no ridges. Its flavor is sweet and nutty, reminiscent of chestnuts. 1 pounds red kuri or butternut squash, peeled and cut into 1-inch cubes (3 cups) medium onion, coarsely chopped 1 bay leaf 1 medium fennel bulb, cored and cut into thin wedges 1 tablespoon extra-virgin olive oil, plus more for drizzling Salt and freshly ground black pepper 1 tablespoon unsalted butter Chopped toasted pecans and small marjoram leaves, for garnish 1. Preheat the oven to 375. In a large saucepan, combine the cubed squash with the chopped onion, bay leaf and 3 cups of water and bring to a boil over high heat. Cover and simmer over low heat until the squash is tender, about 20 minutes. 2. Meanwhile, on a large rimmed baking sheet, toss the fennel wedges with the 1 tablespoon of olive oil. Season with salt and pepper and toss well. Roast for about 25 minutes, until the fennel is tender and starting to brown. 3. Discard the bay leaf from the soup. Working in batches, puree the soup in a blender. Return the soup to the saucepan and warm over low heat. Stir in the butter and season the soup with salt and pepper. Ladle the soup into bowls and garnish with the roasted fennel, pecans, marjoram leaves and a drizzle of olive oil. Alice Waters make ahead The soup can be refrigerated overnight. Reheat gently. wine Strawberry-and-cinnamon-inflected Pinot Noir: 2009 Mac Forbes Yarra Valley.

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favorite THANKSGIVING recipes

CELERY SALAD WITH WALNUTS, DATES AND PECORINO

total: 20 min 12 servings This hearty holiday salad is an extraordinarily addictive mix of sweet, crunchy and salty ingredients. 1 cups walnuts 1 small shallot, minced 2 tablespoons sherry vinegar 2 tablespoons walnut oil 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 2 bunches celery (2 pounds), thinly sliced on the bias cup dried pitted Medjool dates, quartered lengthwise 3 ounces dry pecorino cheese, shaved with a vegetable peeler 1. Preheat the oven to 350. Spread the walnuts in a pie plate and toast for about 8 minutes, until lightly golden and fragrant. Let cool completely, then coarsely chop. 2. In a small bowl, combine the shallot with the sherry vinegar. Whisk in both oils and season with salt and pepper. 3. In a large bowl, toss the toasted walnuts, celery, dates and pecorino. Add the dressing and toss. Serve at once. Melissa Rubel Jacobson make ahead The salad and dressing can be refrigerated separately for up to 1 day. Store the walnuts in an airtight container and add to the salad just before serving.

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favorite THANKSGIVING recipes

CIDER-GLAZED TURKEY WITH LAGER GRAVY

turkey One 12- to 13-pound turkeyneck and giblets reserved, wing tips cut off and reserved 2 tablespoons kosher salt 1 unpeeled head of garlic, halved crosswise 1 jalapeo, halved 1 Granny Smith apple, quartered 12 sage leaves cup apple cider 1 stick unsalted butter g r av y 2 tablespoons vegetable oil Reserved turkey neck, wing tips and giblets Salt and freshly ground pepper cup all-purpose flour cup apple cider One 12-ounce bottle lager 1 bay leaf 1. prepare the turkey Season the turkey inside and out with the kosher salt. Cover with plastic wrap and refrigerate overnight. 2. Uncover the turkey and let it return to room temperature. Stuff the cavity with the garlic, jalapeo, apple and 6 of the sage leaves. Transfer the turkey to a large roasting pan. 3. Preheat the oven to 350. In a small saucepan, combine the cider with the butter and the remaining 6 sage leaves and cook over low heat until the butter has melted and the sage is fragrant, about 4 minutes. Dampen a 32-by-20-inch piece of cheesecloth with water and squeeze dry. Immerse the cheesecloth in the cider butter until the liquid is absorbed. Drape the soaked cheesecloth over the turkey breast and legs.

active: 45 min; total: 4 hr 30 min plus overnight salting 10 to 12 servings

4. Roast the turkey for 30 minutes. Add 2 cups of water to the roasting pan and continue to roast for about 2 hours longer, rotating the pan a few times, until an instant-read thermometer inserted in the inner thigh registers 165. 5. meanwhile, prepare the gravy In a large saucepan, heat the vegetable oil. Add the turkey neck, wing tips and giblets except for the liver and season with salt and pepper. Cook over moderate heat, turning a few times, until nicely browned, about 12 minutes. Remove the turkey parts and reserve. Off the heat, stir the flour into the fat in the saucepan to make a paste. Gradually whisk in the cider until smooth, then whisk in the lager. Add 3 cups of water and bring to a boil over moderately high heat, whisking until thickened. Return the turkey parts to the saucepan and add the bay leaf. Cover and cook over low heat, whisking occasionally, until the gravy is flavorful, about 1 hours. Discard the turkey parts and bay leaf. 6. Carefully peel the cheesecloth off the turkey and discard. Transfer the turkey to a cutting board and let rest for 30 minutes. Pour the pan juices into a glass measuring cup and skim the fat. Add the pan juices to the gravy and bring to a simmer over moderate heat. Season the reserved liver with salt and pepper, add to the gravy and simmer until pink in the center, about 5 minutes. Remove the liver and cut it into small pieces. 7. In a blender, puree the liver with 1 cup of the gravy. Whisk the liver puree into the gravy and season with salt and pepper. Carve the turkey and serve with the gravy. Michael Symon wine Cherry-rich Oregon Pinot Noir: 2009 Scott Paul La Paule.

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favorite THANKSGIVING recipes

SHIITAKE MUSHROOM AND FRESH HERB STUFFING

active: 35 min; total: 3 hr 12 servings After tossing the ingredients and spreading them in a pan, former F&W editor Melissa Rubel Jacobson chills the stuffing for at least an hour before baking. This ensures that the bread soaks up the liquidkey to a stuffing that's crisp on top and moist within. One 21-inch baguette, cut into 1-inch cubes (10 cups) 1 stick unsalted butter 1 medium yellow onion, cut into -inch dice 1 celery rib, cut into -inch dice 1 teaspoon chopped sage leaves 1 teaspoon thyme leaves 1 pound shiitake mushrooms, stems discarded and caps thinly sliced Kosher salt and freshly ground pepper 2 cups low-sodium chicken broth 1 large egg 1. Preheat the oven to 375. Lightly butter a 9-by13-inch baking dish. On a large rimmed baking sheet, toast the baguette cubes for about 15 minutes, tossing once halfway through, until lightly golden and dry. Transfer the bread to a large bowl. 2. In a very large skillet, melt 4 tablespoons of the butter. Add the onion and celery and cook over moderate heat until softened, about 8 minutes. Add the sage and thyme and cook until fragrant, about 1 minute. Scrape into the bowl with the bread and wipe out the skillet. 3. Melt the remaining 4 tablespoons of butter in the skillet. Add the mushrooms and cook over moderately high heat until tender and browned, about 8 minutes. Season with salt and pepper. Scrape the mushrooms into the bowl with the bread. 4. In a medium bowl, whisk the chicken broth with the egg. Pour over the bread mixture and add 2 teaspoons of kosher salt and teaspoon of pepper. Toss until the bread soaks up the liquid. Scrape into the prepared baking dish and cover with foil. Refrigerate for at least 1 hour or overnight. 5. Preheat the oven to 375. Bake the stuffing for about 30 minutes, until it is hot throughout. Remove the foil and bake for about 30 minutes longer, until the top is lightly golden. Serve hot or warm.

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favorite THANKSGIVING recipes

TWICE-BAKED SWEET POTATOES WITH TOASTED MARSHMALLOWS

active: 30 min; total: 2 hr 12 servings In this clever version of candied sweet potatoes with marshmallows, F&W's Grace Parisi mashes sweet potatoes with deeply flavorful grade B maple syrup and butter before stuffing them back into their skins and baking them a second time. 9 sweet potatoes, about 12 ounces each 1 tablespoon canola or vegetable oil 1 stick (8 tablespoons) unsalted butter, cut into tablespoons cup pure maple syrup, preferably grade B teaspoon ground cinnamon Salt Cayenne pepper 3 cups mini marshmallows 1. Preheat the oven to 350 and set a sheet of foil on the bottom. Rub the sweet potatoes with the oil and prick each one all over with a fork 5 or 6 times. Roast the potatoes directly on the oven rack for about 1 hour, until tender. Let cool slightly. 2. Split each sweet potato lengthwise and carefully scrape the flesh into a large saucepan. Transfer 12 of the potato skin halves to a baking sheet (discard the remaining 6 skin halves). Using a whisk, mash and whip the sweet potatoes over moderate heat until slightly dry, about 5 minutes. Add the butter, maple syrup and cinnamon. Season the mixture with salt and cayenne, whisking until it is smooth and hot. 3. Spoon the sweet potatoes into the 12 skins. Press the mini marshmallows onto the mashed sweet potatoes. Bake the potatoes in the center of the oven for 10 to 15 minutes, until heated through. Turn on the broiler and broil for about 1 minute, until the mini marshmallows are toasted. Alternatively, brown the marshmallows using a kitchen blowtorch. Serve the twice-baked potatoes right away. make ahead The filled potatoes can be covered and refrigerated overnight. Return to room temperature and top with marshmallows just before heating.

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favorite THANKSGIVING recipes

SKILLET CORN BREAD WITH CORN RELISH

Corn relish provides all the seasoning required for this slightly sweet corn bread. The relish also adds heft, making leftover corn bread substantial enough to serve as a vegetarian lunch with a green salad and some sliced tomatoes. 1 1 1 1 2 2 1 1 stick unsalted butter cups all-purpose flour cup stone-ground yellow cornmeal tablespoon baking powder tablespoon sugar teaspoons kosher salt large eggs, lightly beaten cups milk cups well-drained Corn Relish with Roasted Peppers (recipe follows)

active: 10 min; total: 45 min makes one 10-inch round corn bread

corn relish with roasted peppers

active: 40 min; total: 1 hr makes 4 pints This fresh, jalapeo-spiked relish offers pure corn flavor without all the heavy seasonings that jarred versions usually have. Use it as a stand-in for fresh corn in succotash or chowder. 12 ears of corn, shucked 1 red bell pepper 1 green bell pepper 4 jalapeos 1 cups apple cider vinegar 1 cups sugar 1 Spanish onion, finely diced 2 tablespoons whole-grain mustard Salt 1. Fill a large bowl with ice water. In a large pot of boiling water, cook the corn until the kernels become slightly translucent, about 3 minutes. Transfer the corn to the ice water; let cool. Drain the corn and pat dry. Cut off the kernels. 2. Roast the bell peppers and jalapeos over a gas flame, turning, until charred all over, about 5 minutes. Transfer to a bowl, cover and let cool slightly. Peel, stem and seed the peppers and jalapeos. Cut the bell peppers into -inch dice and the jalapeos into -inch dice. 3. In an enameled cast-iron casserole, combine the vinegar and sugar and bring to a boil, stirring. Add the corn, peppers, jalapeos, onion and mustard and bring to a boil. Simmer for 15 minutes. Season with salt and let cool. 4. Ladle the corn relish into four 1-pint canning jars and refrigerate for up to 3 months. GP

1. Preheat the oven to 425. Heat a 10-inch castiron skillet over low heat and add 2 tablespoons of the butter. 2. In a large bowl, whisk the flour with the cornmeal, baking powder, sugar and salt. In a large glass measuring cup, melt the remaining 6 tablespoons of butter in a microwave oven. Whisk in the eggs and milk until blended. Add the liquid ingredients and the Corn Relish to the cornmeal mixture and stir with a spatula just until the batter is evenly moistened. 3. Scrape the batter into the hot skillet and spread it evenly. Bake in the center of the oven for about 35 minutes, until the corn bread is golden and a toothpick inserted into the center comes out clean. Transfer the skillet to a rack and let the corn bread cool for about 20 minutes. Cut into squares and serve. Grace Parisi

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favorite THANKSGIVING recipes

GINGER-ROASTED WINTER SQUASH

active: 25 min; total: 1 hr 15 min 4 servings For winter squash that is crispy on the outside and moist within, halve each one, roast it until soft, then cut it into wedges and roast it some more. 1 2 cup water cup sugar cup red wine vinegar cinnamon stick cup dried currants pounds thick-fleshed sugar pumpkin or acorn squash, halved and seeded 1 tablespoon extra-virgin olive oil Coarse sea salt and ground pepper One 1-inch piece of fresh ginger, peeled 2 tablespoons crme frache 1. Preheat the oven to 325. In a small saucepan, combine the water with the sugar, vinegar and cinnamon and simmer for 5 minutes, stirring until the sugar dissolves. Add the currants and simmer for 3 minutes, then remove from the heat. 2. Meanwhile, line a baking sheet with aluminum foil. Rub the squash with the olive oil and season with salt and pepper. Using a fine grater, grate the ginger over the cut sides of the squash and rub it into the flesh. 3. Transfer the squash to the prepared baking sheet, cut side down, and roast for about 15 minutes, until the squash starts to soften. Turn the squash cut side up and roast for about 17 minutes longer, until tender; transfer to a work surface and let cool slightly. 4. Increase the oven temperature to 425. Cut the squash into 1-inch-thick wedges. Lightly rub the foil with oil and arrange the squash on the baking sheet; roast for about 25 minutes, turning once halfway through, until golden and crisp along the edges. 5. Arrange the squash on a platter. Discard the cinnamon stick from the currants and add the currants to the squash. Drizzle with the pickling liquid and crme frache and serve. Melissa Perello serve with Salad greens.

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favorite THANKSGIVING recipes

CHUNKY CRANBERRY SAUCE

active: 5 min; total: 25 min makes 4 cups This is the perfect cranberry sauce for people who prefer chunks of whole fruit over the smooth canned-and-jellied kind. 1 pound fresh or frozen cranberries 1 cups apple juice 1 cup sugar In a large saucepan, combine the cranberries with the apple juice and sugar. Simmer over low heat until the berries burst and the sauce is jammy, about 20 minutes. Transfer the sauce to a heatproof bowl, let cool, then refrigerate until chilled. Grace Parisi make ahead The sauce can be refrigerated for up to 1 month.

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favorite THANKSGIVING recipes

RED-MISO-GLAZED CARROTS
active: 30 min; total: 1 hr 12 servings Red miso is made from soybeans fermented with barley or other grains. It adds a deep, savory flavor to these buttery carrots. 3 pounds carrots, sliced on the bias inch thick cup vegetable oil cup red miso paste 6 tablespoons unsalted butter, softened 1 tablespoon light brown sugar 1 cup thinly sliced scallions (about 6) 1. Preheat the oven to 425. In a large pot of salted boiling water, blanch the carrots until barely crisptender, about 2 minutes. Drain and pat dry. 2. In a medium roasting pan set over a burner, heat the oil. Add the carrots and cook over high heat, stirring once, until lightly browned in spots, about 5 minutes. Meanwhile, in a small bowl, mix the miso with the butter, brown sugar and half of the scallions to form a paste. Add the miso butter to the carrots and toss until coated. 3. Roast the carrots for about 20 minutes, stirring once, until tender and glazed. Stir in the remaining scallions. Transfer the carrots to a bowl and serve. Joanne Chang make ahead The roasted carrots can be refrigerated for up to 2 days.

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favorite THANKSGIVING recipes

CARAWAY PARKER HOUSE ROLLS

active: 45 min; total: 4 hr makes 2 dozen rolls The Parker House Hotel in Boston claimed to have invented these famously buttery pull-apart rolls. To create their unique shape, F&W's Grace Parisi forms the dough into rounds, folds them in half, arranges the rolls in a dish and bakes them. Using a metal pan gives the edges of the rolls a nice crust while the inside stays puffy and moist. Bread flour makes the rolls pleasantly chewy, but all-purpose flour works well, too. 1 2 1 2 5 2 2 1 1 tablespoon active dry yeast tablespoons sugar cup warm water cups milk sticks unsalted butter, softened, plus more for the pan cups bread flour teaspoons kosher salt large eggs, beaten teaspoon caraway seeds teaspoon coarse sea salt, crushed 2. In the bowl of a standing electric mixer fitted with the dough hook, combine the flour with the kosher salt. With the machine on, gradually add the warm milk mixture and the eggs and beat at medium speed until a smooth, silky dough forms, about 10 minutes. Transfer the dough to a lightly oiled bowl, cover with plastic wrap and let rise until doubled in bulk, about 1 hour. 3. Lightly butter a 9-by-13-inch metal baking pan. In a small saucepan, melt the remaining 6 tablespoons of butter over moderate heat. Punch down the dough and divide it into 24 pieces. Let the pieces rest for 5 minutes. Roll each piece of dough into a ball. Using buttered fingers, press the balls into 3-inch rounds. Brush all over with some of the melted butter and fold each one in half. Arrange the rolls in the prepared pan, seams down, in even rows. Brush any remaining melted butter over the rolls. Cover loosely with plastic wrap and let rise until nearly doubled in bulk, about 1 hour. 4. Preheat the oven to 350. Sprinkle the rolls with the caraway seeds and sea salt and bake in the center of the oven for 1 hour, until puffy and golden. Transfer the pan to a rack and let cool for 15 minutes. Invert the rolls onto a platter, then invert them again onto the rack. Let cool slightly before serving. make ahead The rolls can be stored in an airtight container for up to 3 days at room temperature. Rewarm before serving.

1. In a small bowl, combine the yeast with the sugar and warm water and let stand until foamy, 5 minutes. In a medium saucepan, heat the milk with 10 tablespoons of the butter until just melted. Remove the saucepan from the heat and let cool slightly. Stir in the foamy yeast mixture.

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favorite THANKSGIVING recipes

CLASSIC PUMPKIN PIE

To create a crisp crust on the bottom, F&W's Grace Parisi partially bakes the pie shell before adding the filling. If the edge starts to darken too much, cover it with a pie shield or strips of foil. All-Butter Pie Dough (recipe follows) 4 large eggs cup sugar 1 tablespoon cornstarch 2 teaspoons cinnamon teaspoon cloves Pinch of salt One 15-ounce can pumpkin puree cup heavy cream 1. Preheat the oven to 350. On a lightly floured surface, roll out the pie dough to a 13-inch round a scant inch thick. Fit the dough into a 9-inch glass pie plate and trim the overhang to inch. Fold the dough under itself and crimp decoratively; refrigerate the pie shell for 10 minutes. 2. Line the pie shell with foil and fill with pie weights or dried beans. Bake in the center of the oven until nearly set, about 25 minutes. Remove the foil and weights and bake until the crust is pale golden, about 10 minutes. Let cool slightly. 3. In a medium bowl, whisk the eggs with the sugar, cornstarch, cinnamon, cloves and salt until smooth. Whisk in the pumpkin puree, then the cream. Working near the oven, pour the filling into the crust. Bake for about 45 minutes, until the custard is set. Let the pie cool on a rack.

active: 20 min; total: 2 hr 30 min plus cooling makes one 9-inch pie

all-butter pie dough

active: 10 min; total: 40 min makes dough for one pie 1 cups all-purpose flour Pinch of salt 1 stick cold unsalted butter, cubed cup ice water In a food processor, pulse the flour with the salt. Add the butter and pulse until the size of peas. Drizzle in the water and pulse until the crumbs are moistened; turn out onto a work surface. Gather into a ball, flatten, wrap in plastic and refrigerate for 30 minutes. GP

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favorite THANKSGIVING recipes

CRANBERRY-GLAZED PUMPKIN PIE

active: 30 min; total: 1 hr 15 min plus cooling 8 servings In Greensboro, Alabama, Pie Lab serves as a caf as well as a classroom where people who are just out of school can learn about business and culinary arts. The Pie Lab teams recipe here has a super-simple crust made with store-bought gingersnaps and ground walnuts, a silky pumpkin filling and a cranberry compote topping with more crunchy walnuts. c rust 8 ounces gingersnaps, crushed (1 cups) cup walnuts 4 tablespoons unsalted butter, melted f i l l i n g a n d to p p i n gs 1 cup canned pumpkin cup light brown sugar 1 tablespoon honey teaspoon ground ginger teaspoon cinnamon teaspoon salt Pinch of ground cloves 2 large eggs cup heavy cream cup fresh orange juice cup water cup granulated sugar 1 tablespoon all-purpose flour 2 cups fresh or frozen cranberries (8 ounces) cup walnuts 1. make the crust Preheat the oven to 350. In a food processor, pulse the gingersnaps with the walnuts until finely ground. Add the melted butter and pulse until the crumbs are moistened. Press the crumbs evenly into a 9-inch glass or ceramic pie plate. 2. make the filling and topping In a medium bowl, whisk the pumpkin with the brown sugar, honey, ground ginger, cinnamon, salt, ground cloves, eggs and heavy cream. Pour the pie filling into the crust. Bake for 35 to 40 minutes, until the crust is deep brown and the filling is just set around the edges but still slightly jiggly in the center; cover the edge of the crust with strips of foil halfway through baking to prevent burning. Transfer the pie to a wire rack to cool. 3. In a medium saucepan, combine the orange juice with the water, granulated sugar and flour and whisk until smooth. Add the cranberries and cook over moderate heat, stirring, until the liquid is thickened and glossy and the cranberries just begin to burst, about 5 minutes. Carefully pour the hot cranberry glaze over the pie and refrigerate until well chilled. Sprinkle the walnuts on top of the pie just before serving. Deborah Callia make ahead The pie can be refrigerated for up to 3 days.

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