Our classic Thanksgiving recipes
by Zach VandeZande
November 24, 2020
Hey, everyone! We wanted to pass along our Thanksgiving recipes that went into this week's newsletter for those of you who bought your Thanksgiving supplies from us or for those of you who are looking for inspired takes on classic dishes. Enjoy!
Stuffing is a misnomer here, as we don’t suggest physically stuffing the bird (the debate rages on about whether or not that’s a good idea; if you do, make sure it gets to a safe temp, as it will absorb meat juices).
1 loaf bread
Sage + other herbs
1. 1-2 days before, chop bread into rough cubes and leave in a large bowl to dry. Staler is better here.
2. Preheat oven to 350
3. Chop onion, celery, and sage and add to pot with turkey neck. Top with water.
4. Simmer until neck is tender (about 20-30 minutes)
5. Strain the turkey broth you’ve made into a bowl and put the neck on a cutting board to cool.
6. Add veggies and sage to bread and add just enough broth to the bowl to make the stuffing wet.
7. Pull meat from turkey neck and chop. Add to stuffing.
8. Season to taste with salt and put stuffing into a buttered baking dish.
9. Bake until browned on top; it’s a good idea to put this in as the turkey is nearly done so it will finish while the turkey rests
Justin says that gravy is the best part, and he isn’t wrong! The KelleyBronze turkey has instructions for a jus that will be delicious, but we’re including a traditional method for gravy for those of you who are staunch Thankgiving originalists.
Remaining stock from our stuffing recipe
Flour or corn starch (amount varies depending on desired thickness, but generally start with 1 tbsp)
1. Add the jus from the cooked turkey to a pan with any remaining turkey stock.
2. Bring to a boil, lower to a simmer, then stir in flour or corn starch (if using corn starch, mix it in an equal amount of water first before pouring in), whisking thoroughly
3. Cook on low heat until desired thickness is reached (if you taste flour or corn starch, keep going!)
4. Season with salt and pepper to taste and serve!
It seems like everyone has a strong opinion on mashed potatoes, so feel free to mix this up however you like. Justin has made us a recipe that’s a classic, skin-on-but-still-creamy mashed potato that takes advantage of the yukon gold’s buttery texture. The roasted garlic is “optional” here, but if you like garlic even a little bit, you’ll want to take the time; the wow factor of roasted garlic can’t be beat.
4lbs yukon gold potatoes
1 pint cream (or up to 1 quart)
2 tbsp butter (or up to 4 tbsp)
1 head garlic (optional, but a good idea!)
Chives + your favorite herbs
If adding roasted garlic
1. Heat oven to 375.
2. Cut garlic in half across the bulb, exposing the flesh of the cloves.
3. Place garlic on foil, drizzle with olive oil, and add salt and pepper. Fold foil sides up into a packet
4. Roast for 45 minutes - 1 hour, until the garlic is medium brown and soft and your house smells amazing
5. Remove from oven and let cool; remove cloves from skin and set aside
For the potatoes
1. Wash and cut the yukon gold potatoes into uniform pieces
2. Place in a pot and cover with cold water.
3. Bring to a boil and cook on medium-high until tender when pierced with a fork.
4. Strain into a colander and let sit to release excess moisture while making cream mixture
5. Bring butter and cream to a boil in a pot that will fit the potatoes and let reduce slightly while seasoning with salt and white pepper
6. For smooth potatoes, use a potato ricer; otherwise add potatoes (and roasted garlic if you went for it) and mix/mash until blended to your desired consistency. Add chives and herbs and serve!
Candied Sweet Potatoes
These candied sweet potatoes are the perfect complement to the rest of the dishes, which tend toward the savory side.
4 lbs sweet potatoes
1 cup sugar
2 tbsp butter
1. Peel and cut sweet potatoes into large chunks. They’re going to break apart some, so bigger is better
2. In a pot large enough to stir everything, add sweet potatoes, sugar, butter, salt to taste, and enough water to steam (about ½ inch)
3. Cook covered on medium low, stirring occasionally, until the potatoes are becoming tender
4. Remove the lid and let the water cook down until the liquid has thickened and becomes a bit syrupy, stirring as gently as possible to keep the potatoes from breaking apart (it’s bound to happen some, and that’s fine!)
5. Transfer to a serving dish and top with pecans
Brussels sprouts and pecans
Making the perfect brussels sprouts side dish is as simple as could be: just slice, roast and top them with herbs and nuts and you’ll be in veggie heaven. If you’re eager to make them the star of the table, you can start them on the stove top in a cast iron skillet and sub in bacon fat for the olive oil to get some extra Maillaird reaction goodness before roasting. You can also add sliced garlic or onion. The brussels sprouts canvas is wide open!
salt and pepper
Herbs of your choice (chef Justin suggests thyme and chives)
1. Preheat oven to 425
2. Cut the end off the sprouts and halve them lengthwise (you may want to quarter larger ones)
3. Toss with olive oil, salt and pepper
4. Roast until slightly browned and fork tender, about 20-30 minutes
5. Transfer to a bowl and toss in the pecans and herbs