Thanksgiving Recipe

THANKSGIVING RECIPES

 

TURKEY WITH CHESNUT

Preparation time : 25 minutes

Cooking time : 180 minutes

Ingredients (pour 8 personnes) :

INGREDIENTS

  • 1 turkey of 3 kg
  • 300 g of chestnuts
  • 300 g sausage meat
  • 225 g of bread
  • 15 cl of milk
  • 20 cl of fresh cream
  • 125 g butter
  • 2 tablespoons of oil
  • 4 shallots
  • 2 sprigs of fresh thyme
  • 1 bay leaf
  • 5 cl of cognac
  • salt
  • Pepper
  • 1.5 kg of small potatoes
  • 15 cl of broth

Preparation of the recipe : 

Prepare the stuffing: soak the bread crumbs in the milk. Melt the chopped shallots in the butter and add the sausage meat and let it stain for a few minutes. 

Stir in crumbled bread, chestnuts, thyme, parsley, cognac, salt and pepper. Stuff the turkey and sieve the opening. Oil the turkey and place in a dish. Salt, pepper, add the bay leaf and hazelnuts of butter. Pour the broth into the bottom of the dish. Place the turkey in the cold oven and set to 120 ° C (thermostat 4) for 1 hour.

Sprinkle regularly with cooking juices. Increase the oven to 165 ° C (thermostat 5-6) for 1 hour of cooking and finish with 30 minutes of cooking at 210 ° C (thermostat 7). Then add the potatoes to the cooking juice and continue cooking for 30 minutes.

*Wine pairing : Morgon, Marmorière or Les Secrets

 

Turkey Osso bucco

Preparation : 15 minutes

Cooking : 60 minutes

Ingredients (for 6 persons):

INGREDIENTS

  • 1 kg of turkey osso bucco (truncated thigh tops)
  • Flour
  • 3 tablespoons olive oil
  • 3 onions, thinly sliced
  • 12 cl of white wine
  • 12 cl chicken broth
  • 1 can of tomato concentrate
  • 500 g of tomatoes, cut into pieces
  • 1 clove of crushed garlic
  • 1 liqueur of rum or whiskey
  • salt pepper
  • herbs de Provence 

Preparation of the recipe

Flour the pieces of turkey.

In a sauté pan, brown them in oil, then add the onions.

Once browned, pour white wine and broth, turn with a wooden spatula, then add one by one all the other ingredients, mix well, cover and simmer over low heat for 1 hour while turning from time to time.Serve with rice or pasta.

*Wine pairing: Domaine Belle, Les Secrets Rosé, Marmorières, Villasenor carmenere.

 

TURKEY PAPRIKA

Preparation : 10 minutes

Cooking : 20 minutes

Ingredients (for 4 persons):

INGREDIENTS

  • 4 turkey cutlets of about 120 g each
  • 1 red pepper
  • 2 medium onions
  • 25 cl of cream
  • 1 tablespoon of sweet paprika
  • 1 lemon
  • salt and pepper 

Preparation of the recipe : 

Slice the cutlets into strips. Detail the pepper into strips.In a sauté pan, brown the meat, salt and pepper.

Remove the meat from the frying pan and, instead, fry the sliced ​​onions (without making them colored).

Add the peppers, mix for 5 minutes on low heat then add the meat.

*Wine pairing: Bourricot Pinot Noir, St-Amour, Morgon, 3Utin

 

BARBECUE SPICE-BRINED GRILLED TURKEY

The one-hour turkey recipe

Preparation : 10 minutes

Cooking : 50 minutes

Ingredients (for 4 persons) :

INGREDIENTS

  • 2 tablespoons hot smoked paprika
  • 1 tablespoon dried savory
  • 1 tablespoon ground cumin
  • 1 tablespoon mustard powder
  • 1 teaspoon cayenne pepper
  • 1/4 cup (packed) plus 3 tablespoons light brown sugar
  • 1/2 cup kosher salt
  • 1 (12-14 pound) turkey, halved (backbone removed, breastbone split)
  • Vegetable oil (for grill)
    • Special equipment:
    • A disposable foil pan and 1 cup wood chips soaked in water at least 1 hour (optional); oven thermometer

      Preparation of the recipe : 

      • Mix paprika, savory, cumin, mustard powder, cayenne, and 1/4 cup brown sugar in a small bowl. Transfer 3 Tbsp. spice mixture to a medium bowl; mix in salt and remaining 3 Tbsp. brown sugar. Set remaining mixture aside for the next day. Cover turkey with dry brine, packing on until you've used it all. Chill on a rimmed baking sheet uncovered 8–12 hours.
      • Thoroughly rinse turkey to remove brine; pat dry. Rub with reserved spice mixture and let sit 2 hours to bring to room temperature.
      • Prepare grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off) and lightly oil grates. If using wood chips: Scatter over coals, if using a charcoal grill; place in a disposable foil pan and set over lit burner, if using a gas grill.

        Place turkey, skin side up, over indirect heat, breast halves facing each other, with legs closest to direct heat.

        Place oven thermometer in center of indirect heat zone; cover. Grill 20 minutes, then rotate halves so neck end is closest to coals. Check temperature inside grill; thermometer should register 325ºF (open or close vents as needed).

        Continue to grill turkey, checking for doneness after 20 minutes, then again every 10 minutes, until an instant-read thermometer inserted into thickest part of breast registers 150ºF, about 1 hour total.

        If desired, carefully move turkey over direct heat and turn skin side down. Grill to lightly char skin, about 2 minutes. Transfer to a platter and let rest at least 30 minutes before carving.

        *Wine pairing: Villasenor Carmenere, Jorche Primitivo, Marmorières, Santa Ana Reserva

        BRUSSELS SPROUTS SALAD WITH SZECHUAN

        PEPPERCORN AND CELERY

        Preparation : 15 minutes

        Cooking : 20 minutes

        Ingredients (for 8 persons) :

        INGREDIENTS

        • 3 tablespoons vegetable oil, such as grapeseed
        • 1 tablespoon toasted sesame oil
        • 1/3 cup rice-wine vinegar
        • 1 large pinch ground white pepper
        • 1 tablespoon Szechuan peppercorns, lightly crushed
        • Kosher salt
        • 1 1/2 pounds Brussels sprouts, trimmed
        • 3 celery stalks, thinly sliced (about 1 cup)
        • 1 serrano chile, thinly sliced (optional)
        • 1 cup cilantro (tender stems and leaves)

          Preparation of the recipe : 

          • In a large bowl, whisk together the oils, vinegar, white pepper, and peppercorns; season with salt. Working over the bowl, separate the Brussels sprout leaves and add them to the dressing. You may need to trim the core more as you get to the center of the sprouts. Add the celery and chile to the bowl and toss to combine. Let the salad sit about 15 minutes. Add cilantro and taste and adjust seasoning before serving.

            *Wine pairing: Bourricot Pinot Noir, Pinot Gris Pfaffenheim, Les Forges Sauvignon Blanc

            MAC and CHEESE

            Preparation : 15 minutes

            Cooking : 20 minutes

            Ingredients (for 8 persons) :

            INGREDIENTS:

            • Kosher salt
            • Vegetable oil
            • 1 pound elbow macaroni or cavatappi
            • 1 quart milk
            • 8 tablespoons (1 stick) unsalted butter, divided
            • 1/2 cup all-purpose flour
            • 12 ounces Gruyere, grated (4 cups)
            • 8 ounces extra-sharp Cheddar, grated (2 cups)
            • 1/2 teaspoon freshly ground black pepper
            • 1/2 teaspoon ground nutmeg
            • 3/4 pound fresh tomatoes (4 small)
            • 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

            Preparation of the recipe : 

            Preheat the oven to 375 degrees F.

            Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

            Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour.

            Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth.

            Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg.

            Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

            Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top.

            Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

            *Wine pairing: Villasenor Blend, Jorche Primitivo Riserva, HFP Gran Reserva, Pinot Gris Pfaffenheim

            TURKEY CURRY

            Preparation : 30 minutes

            Cooking : 60 minutes

            Ingredients (for 4 persons)

            INGREDIENTS

             

            • 600 g turkey breast
            • - 4 plain yogurt
            • - 30 cl of coconut milk
            • - 1/2 lemon
            • - 3 large onions

            For the trim

            • - Rice
            • - 1 cup of peas
            • - 1 red or green pepper
            • - 2 bananas
            • - 1 mango
            • - 1/2 lemon
            • - Fresh Coriander

            Preparation of the recipe : 

            1. In a bowl, mix the yogurts, coconut milk, lemon juice, onions, and add the turkey cut into a small cube. Leave to marinate for at least 6 hours.
            2. At the time of meal, heat the oil in a large casserole over medium heat and add the marinade, curry and salt. Bring to a boil. At this time add the tomato coulis, lower the heat and simmer for at least 1h15. After 1 hour of cooking, cook the rice in a large quantity of salted water.
            3. When serving, the rice will be sprinkled with peas and pepper strips, the meat and sauce will be garnished with banana rings and mango slices. Decorate with coriander.

            *Wine Pairing : Ch l’Espérance, Villasenor Blend, Pinot Gris Pfaffenheim

            ALSACE STYLE APPLE PIE

            Preparation : 25 minutes

            Cooking : 30 minutes

            Ingredients (for 6 persons)

            INGREDIENTS:

            • 3 or 4 apples (depending on size)
            • 1 broken dough
            • 2 eggs
            • 25 cl of crème fraîche
            • 100 g caster sugar
            • 1 sachet of vanilla sugar

            Preparation of the recipe :

            Preheat oven to 200 ° C (thermostat 6-7).

            Spread the dough in a pie plate and stick the bottom with a fork.

            Peel and cut the apples into thin slices and arrange them on the bottom of pie.

            In a bowl, combine sugar, crème fraîche, eggs, vanilla sugar; Pour the whole on the apples.

            Bake for about 30 minutes, until the pie assumes a beautiful golden color.

            *Wine Pairing : Riesling Pfaffenheim, Sauvignon Blanc Les Forges, Conchiglia Citari, Albarino Nubori

             

            Recipes taken from foodnetwork and Marmiton website

            Comments

            0 comments

            Write a comment

            Comments are moderated