Thanksgiving Recipes

Michael Symon's Turkey

Ingredients

• One 10-pound Turkey (neck and gizzards reserved)
• 2 Tablespoons Kosher Salt
• 1 Head of Garlic (halved through its equator)
• 4 Sprigs of Fresh Oregano
• 4 Sprigs of Fresh Thyme
• 1 Lemon (quartered)
• 1 Onion (peeled and quartered)
• 1 Fennel Bulb (quartered)
• 1/4 Cup Picked Fennel Fronds
• 8 Tablespoons (1 stick) Unsalted Butter1/4 Cup Chicken Stock or Turkey Stock or Water

Instructions

• The day before roasting, rinse the turkey inside and out with cold water, set on a clean kitchen towel, and pat dry. Season the turkey inside and out with the salt. Wrap the turkey in plastic wrap and refrigerate for 24 hours. 
• Remove the turkey from the refrigerator 1 to 2 hours prior to roasting to bring to room temperature. 
• Preheat the oven to 425 degrees F with the oven rack set on the lowest rung.  
• In the turkey’s neck cavity, place a few cloves of the garlic, a few sprigs of oregano, a few sprigs of thyme, and a quarter of the lemon. Wrap the neck skin over and around the cavity to enclose the seasoning ingredients. 
• In the body cavity, place half of the remaining garlic, half of the onion, half of the fennel, the fennel fronds, 2 lemon quarters, and half of the remaining oregano and thyme. 
• Place the turkey, breast side up, on a rack set into a large roasting pan. Fold the wings and tuck the tips underneath the bird.  
• In a saucepan over medium heat, melt the butter. Add the remaining garlic, onion, fennel, lemon, oregano, and thyme to the pot with the stock or water. Bring to a boil, reduce the heat so that the liquid simmers, and continue to cook at a lower simmer for 10 minutes. Remove from the heat and allow to cool slightly. 
• When cool enough to handle, soak a double layer of cheesecloth big enough to cover the bird in the butter mixture and drape over the breast and legs of the turkey. Pour the remaining contents of the pan over the bird, pushing the pieces of vegetable and herbs into the bottom of the roasting pan. Add the neck and gizzards to the bottom of the roasting pan. 
• Place the turkey in the oven and roast for 45 minutes (there will be the distinct possibility of smoke depending on how clean your oven is). Turn the oven temperature down to 375 degrees F, and continue to roast for another 15 to 20 minutes per pound (removing the cheesecloth for the final 10 minutes to brown, if needed), or until an instant-read thermometer inserted into the center of a thigh registers 160 degrees F (about 3 hours). Remove the turkey from the oven and allow to rest for 20 minutes before carving.

 

 

Egg Casserole

Ingredients

• 12 ounces reduced-fat bulk pork sausage
• 1 medium onion, chopped
• 2 eggs
• 4 egg whites
• 2 cups fat-free milk
• 1-1/2 teaspoons ground mustard
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 8 slices firm white bread, cubed
• 2 cups (8 ounces) shredded reduced-fat cheddar cheese

Directions

• In a nonstick skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain and cool. In a large bowl, beat the eggs, egg whites, milk, mustard, salt and pepper. Stir in the bread cubes, cheese and sausage mixture. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Cover and refrigerate overnight.
• Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 12 servings.

 

Bread and Celery Stuffing

Ingredients

• 1 (1 pound) loaf sliced white bread
• 3/4 cup butter or margarine
• 1 onion, chopped
• 4 stalks celery, chopped
• 2 teaspoons poultry seasoning
• salt and pepper to taste
• 1 cup chicken broth

Directions

1. Let bread slices air dry for 1 to 2 hours, then cut into cubes.
2. In a Dutch oven, melt butter or margarine over medium heat. Cook onion and celery until soft. Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well.
3. Chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes

**I used Whole Foods fresh baked Multi Grain Bread and dried it out. I then toasted slices at 350 to really make it crisp before adding it to the recipe. I used more than 1 cup of chicken broth. Maybe 1 1/2 to 2 cups is more realistic with the type of bread I used. 

Homemade Yeast Dinner Rolls

Ingredients

• 2 1/2 cups warm milk
• 4 teaspoons active dry yeast
• 1/2 cup sugar
• 2 eggs
• 1/2 cup butter, softened
• 2 teaspoons salt
• 7 cups all-purpose flour, or as needed
• 1/2 cup butter, melted

Instructions

1. Pour milk into a large mixing bowl, and sprinkle yeast over the surface. Allow to rest for 5 minutes. Beat in the sugar, eggs, 1/2 cup butter, and salt; blend thoroughly. Gradually stir in the flour to make a soft dough. Cover bowl, and set in a warm place until dough doubles in size, about 1 hour.
2. Punch down the dough, cover the bowl, and allow to rise again. Repeat this step two more times.
3. Break off 2 to 3 inch size pieces of dough, roll lightly into round shape, and place in prepared baking dish, edges touching. Repeat to make 36 dough balls. Cover and let rise until doubled in size.
4. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
5. Bake rolls in preheated oven until tops turn golden brown, 10 to 15 minutes. When rolls are finished baking, drizzle melted butter over the top, and serve warm.

**I halved the recipe to make 18. In the photo below it shows 8 large rolls. This is not a great way to do it. Make 16 smaller rolls. They will cook through in the noted time. 

Chocolate Lust Cake 

 Ingredients

1 stick butter, melted
1 cup flour
1 cup chopped pecans
2 tbs sugar
1 (8oz) package of cream cheese, soft
1 cup powdered sugar
2 (8 oz) containers cool whip (or one 16 oz container)
2 small packages (3.4oz) of Jello Instant Pumpkin Spice Pudding  ( I used Chocolate)
3 cup cold milk
Chocolate sprinkles or shavings for sprinkling

For the crust:

1. Combine butter, flour, chopped pecans and sugar and press into a 9 x 13 in baking dish.  Bake at 375 for 10-15 minutes.  Let cool completely.

For the Cream Cheese Layer:

1.  Beat cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth.  Spread over crust.

For the Chocolate:

1.  Mix pudding mixes with cold milk, whisking for several minutes.  Set it in the fridge for 5-10 minutes to let it thicken.  Spread over the cream cheese layer. Top with remaining container of cool whip. Sprinkle with shavings or sprinkles. 

Cut into squares and serve.  Keep refrigerated.