As the year passes by in the blink of an eye, it’s important to take a step back and be grateful for the loved ones in your life and all the good that surrounds you. After all, Thanksgiving is the holiday to be thankful.
However, we all know that what we’re most thankful for is all of the delicious food that adorns this holiday season. Take a chance to meander through these recipes and you might just discover a new favorite that you want to add to your Thanksgiving dinner menu.
Orange, Jicama and Watercress Salad
Every meal should start off light so that it can end decadent. Try this delicious salad, pairing a few unique flavors and see if it quenches your hunger for the turkey that always follows.
1/4 cup freshly squeezed lime juice (from two limes)
1 teaspoon finely grated lime zest
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 small jicama, peeled and cut into 1/4 – by – 1-inch matchsticks (approximately 5 ounces)
3 large oranges
3 bunches watercress, thick stems removed (about 8 cups, packed)
- In small bowl, whisk together lime juice, zest, salt and pepper. Gradually whisk in oil, whisking until mixture emulsifies.
- In medium bowl, toss together jicama and 1/4 cup vinaigrette, reserving remaining vinaigrette. Let marinate while preparing rest of ingredients.
- Using paring knife and working over large bowl to catch juice, remove peel and white pith from oranges and cut between membranes to remove segments (discard membranes).
- Add orange segments, jicama (including vinaigrette) and watercress to the bowl with the orange juice. Toss well to combine. If desired, add additional vinaigrette, or reserve remainder for another use. Sprinkle with pumpkin seeds if using. Serve immediately.
Mole-Roasted Turkey with Masa Stuffing and Chile Gravy
This is a flavorful spin on a Thanksgiving favorite – a way to combine your favorite traditions and the worldly ingredients that add that treasured kick.
1 (12-14-pound) turkey
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
Turkey Mole Sauce
5 tablespoons unsalted butter, melted
Approximately 2 cups quick turkey stock
2 cups Quick Turkey Stock
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 tablespoons fresh lime juice
1/4 teaspoon kosher salt
1/2 teaspoon chile powder
Special equipment: large flameproof roasting pan with flat or v-shaped rack, kitchen string, aluminum foil, bulb blaster and instant-read thermometer.
- Rinse turkey and pat dry. Sprinkle inside and out with salt and pepper and transfer to roasting pan. Set aside 1 1/2 cups mole for serving (refrigerate until ready to use), then coat turkey inside and out with remainder. Cover turkey with plastic wrap and refrigerate at least 1 hour and up to 8 hours.
- Arrange oven rack on lowest position and preheat oven to 450° F. Butter 2-quart casserole or 8-inch square baking dish.
- Loosely fill main cavity of turkey with stuffing. Transfer remaining stuffing to prepared dish and drizzle with 1/2 cup stock. Cover with aluminum foil and refrigerate until ready to bake. Dab turkey all over with melted butter. Tuck wing tips under breast and loosely tie legs together with kitchen string. Pour 1/4 cup stock into pan.
- Roast turkey 15 minutes. Reduce heat to 350°F, cover turkey loosely with foil, and continue roasting 45 minutes more. Remove foil, add 1/4 cup stock to pan and continue to roast, basting with pan juices every 30 minutes, 1 1/2 hours more.
- Increase oven temperature to 450°F, rotate pan 180° in oven, and add 1/4 cup stock to pan. Remove extra stuffing from refrigerator (do not uncover) and transfer to oven alongside turkey. Bake 30 minutes, then uncover and bake until top is golden brown, about 15 minutes more. Keep warm, covered.
- Meanwhile, continue to roast turkey, adding 1/4 cup stock to pan and basting every 15 minutes, until instant-read thermometer inserted in thickest part of thigh (do not touch bone) registers 170°F, about 45 minutes to 1 1/2 hours more (2 1/2 to 3 hours total).
- Transfer turkey to platter (do not clean roasting pan). Insert thermometer into center of stuffing. If thermometer does not read 165°F, remove stuffing and microwave until 165°F. Keep warm. Let turkey rest at least 1/2 hour before carving.
While turkey is resting, make gravy:
- Straddle roasting pan across 2 burners on moderately high heat. Add stock and bring to boil, scraping up browned bits on bottom of pan. Remove from heat.
- In medium saucepan melt butter. Whisk in flour and cook, whisking constantly, until roux is golden brown, about 5 minutes. Add stock mixture in steady stream, whisking constantly to prevent lumps, and then simmer until thickened slightly, about 2 minutes. Strain through fine-mesh sieve into medium bowl and stir in lime juice, salt, and chile powder. Keep warm.
- In small saucepan over low heat, gently reheat reserved mole sauce.Serve turkey with gravy and mole alongside.
Mashed Yukon Gold Potatoes with Caramelized Shallots
This is a twist on a side dish that is beloved throughout the year. With the addition of caramelized shallots, these mashed potatoes go from a traditional side, to an elegant new flavor addition.
3 tablespoons unsalted butter
3 tablespoons sugar
1 pound small shallots, peeled (about 12-15 medium shallots)
2 sprigs fresh thyme
1/4 cup extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 pounds Yukon gold potatoes
1/2 cup whole milk
6 tablespoons unsalted butter, at room temperature
1/3 cup sour cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Special equipment: large heavy skillet with lid
- In skillet over moderate heat, melt butter. Add sugar and stir until dissolved. Add shallots and thyme and cook, uncovered, stirring occasionally, until beginning to brown, about 15 minutes.
- Stir in oil, breaking up any clumps of sugar, reduce heat to moderately low, and set lid ajar. Simmer, partially covered, until shallots are deep golden brown, silky, and falling apart, 1 to 1 1/2 hours. If liquid completely evaporates before shallots reach desired consistency, add 1 tablespoon water as needed.
- Discard thyme sprigs and stir in salt and pepper. Keep warm, covered. Note: Shallots can be made up to 1 week ahead and refrigerated. Gently reheat in microwave before serving.
- Preheat oven to 350°F. Prick potatoes all over with fork and wrap together in aluminum foil packet. Bake until tender, about 1 1/2 hours. Note: Potatoes can be baked up to 2 days ahead and refrigerated. Rewarm in microwave before continuing.
- In small saucepan over low heat, bring milk to simmer. While potatoes are still warm, halve and scoop out flesh into large bowl. Add hot milk, butter, sour cream, salt, and pepper. Using potato masher, mash until smooth. Note: Potatoes can be mashed up to 1 day ahead and refrigerated. Rewarm in microwave before serving.
- Top with shallot confit and serve immediately.
Cream Cheese Flan with Quince Compote
This dish is the perfect way to finish off your thanksgiving meal, especially if you’re tired of eating apple pie. With the addition of quinces, you’ll get the same combination of fruit and sugar with the added benefit of trying something new.
For Quince Compote
1/2 cup sugar
3 large quinces (about 1 3/4 pounds), peeled, cored and cut into 1/2-inch cubes
1 1/2 cup sugar
8 ounces cream cheese, softened
2 tablespoons vanilla extract
1/4 teaspoon kosher salt
6 large eggs
1 1/2 cups heavy cream
1 (14-ounce) can sweetened condensed milk
Special equipment: 10-by-2-inch round cake pan and large roasting pan
- In large saucepan over high heat, combine 4 cups water, sugar, and cinnamon sticks, stirring until sugar dissolves.
- Bring to boil, then add quince, reduce heat to moderate, and simmer, uncovered, stirring occasionally, until tender, about 45 minutes.
- Refrigerate quince (in poaching liquid) until cool. Note: Compote can be made up to 3 days ahead and refrigerated.
- In large heavy saucepan over moderately high heat, stir together 1 cup sugar and 1/4 cup water. Cook, occasionally stirring gently with wooden spoon or rubber spatula, until sugar melts and caramel turns dark amber. Working quickly and carefully, immediately pour hot caramel into cake pan, tilting to cover bottom and halfway up sides of pan. Let cool.
- Preheat oven to 325°F.
- In large bowl, using electric mixer beat together cream cheese, remaining 1/2 cup sugar, vanilla, and salt until smooth and very creamy, about 3 minutes. Add eggs, cream, and condensed milk and beat until smooth, about 2 minutes more. Pour mixture into prepared cake pan.
- Transfer pan to large roasting pan and fill roasting pan with enough hot water to come halfway up sides of cake pan. Cover roasting pan loosely with foil and pierce foil several times with fork.
- Transfer roasting pan to oven and bake 1 hour. Remove foil and continue to bake until edge of flan is set but center jiggles slightly when gently shaken, about 1 hour more.
- Remove cake pan from water and cool flan in pan on rack, then transfer to refrigerator to chill overnight.
- When ready to serve, run thin knife around inside edge of pan to loosen flan. Shake pan gently from side to side and, when flan moves freely in pan, invert large plate over pan.
- Holding pan and plate securely together, quickly invert and turn out flan onto plate. Note: Caramel will pour out over and around flan. Serve with quince compote.
Orange, Jicama and Watercress Salad via Epicurious.com
Mole-Roasted Turkey with Masa Stuffing and Chile Gravy via Epicurious.com
Mashed Yukon Gold Potatoes with Caramelized Shallots via Epicurious.com
Cream Cheese Flan with Quince Compote via Epicurious.com