It’s that time of year, where we gather around the table with family and friends and give thanks for what fills our hearts. If you’re hosting Thanksgiving, this adds an entirely new twist to this relaxing holiday. Whether you’re a novice in the kitchen or in need of a bit of culinary guidance, we are here to help with three easy-to-follow recipes that are sure to make your Thanksgiving feast a success!
Recipes courtesy of Saveur: https://www.saveur.com/best-thanksgiving-recipes
Orange cranberry sauce: SERVES 8
- 1 lb. whole cranberries, fresh or frozen
- 3⁄4 cup sugar
- 1⁄2 cup fresh orange juice
- 1⁄2 cup fresh grapefruit juice
- 1 tbsp. fresh lemon juice
- 1⁄2 tsp. salt
- Generous pinch freshly grated nutmeg
- Zest of one orange, cut into fine strips
- Zest of half a grapefruit, cut into fine strips
- Zest of 1 lemon, cut into fine strips
Put cranberries, sugar, orange juice, grapefruit juice, lemon juice, salt, nutmeg, and zests into a medium pot and bring just to a boil over medium-high heat. Reduce heat to medium-low and stir well. Cook, covered, without stirring, until liquid has thickened and about half of the berries have collapsed, about 15 minutes.
Transfer cranberry sauce to a wide, shallow bowl and let cool. Serve at room temperature or chilled, if you like.
CIABATTA AND SAUSANGE STUFFING: Serves 6-8
WHAT YOU WILL NEED:
- 3 tbsp. unsalted butter
- 10 oz. bulk sweet or hot breakfast sausage, casing removed
- 1 carrot, cut into ¼” dice
- 1 small yellow onion, cut into ¼” dice
- 1 stalk celery, cut into ¼” dice
- 2 cups turkey or chicken stock
- 1/3 cup olive oil
- 2 tbsp. roughly chopped parsley, plus more for garnish
- 2 tbsp. roughly chopped rosemary
- 2 tbsp. roughly chopped sage
- 1 (12-oz.) loaf ciabatta bread, cut into 1” pieces
- Kosher salt and freshly ground black pepper, to taste
Heat oven to 375°. Melt 1 tbsp. butter in a 12″ skillet over medium-high. Cook sausage, stirring and breaking up meat into medium pieces, until browned, 8–10 minutes. Transfer sausage to a large bowl; set aside. Add remaining butter to skillet; cook carrot, onion, and celery until soft, 5–7 minutes, and transfer to bowl with sausage. Add stock, oil, parsley, rosemary, sage, bread, salt, and pepper to bowl; toss to combine. Spread evenly in a 9″ x 13″ baking dish. Bake until golden brown and bread is slightly crisp on top, 30–35 minutes. Garnish with more parsley, if you like.
HONEY AND HERB BISCUITS: MAKES ABOUT 2 DOZEN BISCUITS
- 7 1⁄2 cups flour
- 1⁄4 cup finely chopped rosemary
- 3 tbsp. baking powder
- 2 tsp. finely chopped thyme leaves
- 2 tsp. kosher salt
- 1 tsp. baking soda
- 1 tsp. freshly ground black pepper
- 12 tbsp. unsalted butter, cut into 1⁄2″ cubes and chilled
- 2 cups buttermilk
- 3⁄4 cup half-and-half
- 1⁄4 cup honey
Heat oven to 375°. Whisk together flour, rosemary, baking powder, thyme, salt, baking soda, and pepper in a large bowl; add butter, and using your fingers, rub butter into flour mixture until pea-size crumbles form.
In a medium bowl, whisk together buttermilk, half-and-half, and honey; add to dry ingredients, and using a fork, stir together ingredients until just combined. Transfer dough to a well-floured work surface, and pat into a 1″-thick disk. Using a 3″ round cutter, cut out biscuits and transfer to a parchment paper—lined baking sheet, arranging them so their edges touch. Reroll scraps and cut out more biscuits until all the dough is used. Bake until golden brown, about 35 minutes.