LEMON-THYME TURKEY RUB
Makes enough for a 12- to 14-lb. turkey.
Note: Adapted from Cook's Illustrated.
• 4 tbsp. unsalted butter, softened
• 3 garlic cloves, minced
• 2 tbsp. minced fresh thyme
• 1 tsp. grated lemon zest
• 3/4 tsp. salt
•1/4 tsp. ground black pepper
Directions
In a small bowl, mix together the butter, garlic, thyme, lemon zest, salt and pepper.
Carefully separate the turkey's skin from the flesh, trying to avoid breaking the skin. Use your hands to work the mixture under the skin, covering the flesh. Replace the skin, then rub the mixture over the outside of the turkey's skin. Roast according to your recipe.
SMOKED CHILE SCALLOPED SWEET POTATOES
Serves 6.
Note: From foodnetwork.com.
• 2 c. heavy cream
• 1 heaping tbsp. puréed chipotle peppers in adobe sauce
• 3 medium sweet potatoes, peeled and thinly sliced 1/8-in. thick
• Salt and freshly ground black pepper
Directions
Preheat oven to 375 degrees. Whisk together cream and chipotle purée until smooth. In a 9- by 9-inch casserole dish, arrange the potatoes in even layers. Drizzle with 3 tablespoons cream mixture and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt and pepper to form 10 layers.
Cover and bake for 30 minutes, remove cover and continue baking for 45 minutes to 1 hour, or until the cream has been absorbed and the potatoes are cooked through and the top is browned.
CHÈVRE SAGE MASHED SWEET POTATOES
Serves 6.
Note: Adapted from "All the Best Recipes," by Jane Rodmell.
• 2 lb. sweet potatoes
• 4 garlic cloves
• Salt
• 1/2 to 1 c. half-and-half
• 4 oz. chèvre or other mild goat cheese
• 1/4 c. butter
• 1 to 2 tbsp. fresh chopped sage
• Freshly ground black pepper
Directions
Place potatoes in a large pot of water (enough to cover) and add garlic cloves and 1 teaspoon salt. Bring to a boil over high heat, then reduce heat and boil until tender, 30 to 40 minutes. Drain and peel away skins, then return peeled potatoes to the pot.
Add half-and-half (start with 1/2 cup), chèvre and butter, and mash until smooth. Add more half-and-half if necessary. Stir in sage and reheat over medium heat. Season to taste with salt and pepper.
EASY SWEET-POTATO CASSEROLE
Serves 6.
From southernfood.about.com.
• 2 eggs
• 1 c. granulated sugar
• 3/4 c. butter plus 2 tbsp., softened, divided
•1/2 c. milk
• 1 tsp. vanilla
• 3 c. cooked mashed sweet potatoes
• 1/2 c. brown sugar
• 1/3 c. flour
•1/2 c. chopped pecans
Directions
Preheat oven to 350 degrees. Beat eggs, granulated sugar and 3/4 cup butter. Add milk and vanilla. Combine with the mashed sweet potatoes; spoon into a greased 2-quart casserole. Combine brown sugar, flour, 2 tablespoons softened butter and pecans, mixing until crumbly; sprinkle over sweet potatoes. Bake for 45 minutes.
GREEN BEANS WITH PORTOBELLO MUSHROOMS AND BACON
Serves 8.
Note: From "Thanksgiving 101," by Rick Rodgers.
• 3 tbsp. vegetable oil, divided
• 4 large portobello mushrooms, gills removed and caps sliced in 1/4-in. slices (slice stems in 1/2-in. thick rounds)
• 1/4 c. finely chopped shallots
• 4 oz. sliced bacon
• 11/2 lb. green beans, trimmed, cut in 2-in. lengths and cooked until crisp-tender
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
Directions
Heat 2 tablespoons oil in a 12-inch skillet and sauté the mushroom caps and stems over medium heat, stirring, until lightly browned. Add the shallots and stir until softened, about 2 minutes. Transfer to a plate and set aside.
Add remaining oil to pan and cook the bacon until crisp. Leave the bacon drippings in the pan, but drain the bacon. When cool, chop and set aside.
Just before serving, heat skillet so that bacon drippings sizzle. Add green beans and mushrooms/shallots, cover and cook until heated through, stirring occasionally. Add bacon and season with salt and pepper. Serve immediately.
PEAR AND ONION GRATIN
Serves 8.
Note: From cooking.com.
• 1 large red onion
• 3 ripe Bosc pears
• 3 tbsp. extra-virgin olive oil, divided
• 1 tbsp. chopped fresh thyme
• 1/4 tsp. salt
• Freshly ground pepper to taste
• 1 c. coarse whole-wheat Panko breadcrumbs
• 1/3 c. grated Parmigiano-Reggiano
Directions
Fill a large bowl three-quarters full with water; add a handful of ice cubes. Cut onion into 16 wedges, place in a strainer and lower into the water. Let stand for 20 minutes.
Preheat oven to 400 degrees. Halve and core each pear; cut each half into 6 slices. Drain the onion wedges well and place them in a 9- by 13-inch glass baking dish along with the pear slices, 1 tablespoon oil, thyme, salt and a grinding of pepper; toss to combine. Cover with foil. Roast for 30 minutes, stirring twice.
Meanwhile, combine breadcrumbs and cheese in a small bowl. Drizzle with the remaining 2 tablespoons oil; stir to combine. Remove pan from oven, sprinkle crumb mixture evenly over gratin, return to oven and roast until breadcrumbs are well browned, 20 to 30 minutes more. Let cool for 10 minutes before serving.
APPLE SAGE CHUTNEY
Serves 10 to 12 .
Adapted from Foodshouldtastegood.com.
• 3 tbsp. canola oil
• 1 sweet onion, diced small
• 6 Granny Smith apples, cored and diced small
•1/2 tbsp. grated fresh ginger
• 1/8 tsp. ground cloves
• 1/2 c. apple-cider vinegar
• 1/2 c. brown sugar
• 1 tbsp. unsalted butter
• 1/4 c. thinly sliced fresh sage (chiffonade)
Directions
Heat oil in pot over medium-high heat. Add onion and sauté until translucent, 5 to 8 minutes. Add apples, ginger and cloves, reduce heat to medium-low and cover. Allow to sweat, stirring occasionally for 8 to 10 minutes or until apples begin to break down.
Add vinegar and sugar, and bring heat up to medium and allow to simmer until liquid reduces by just over a half, about 5 minutes. Remove from heat, add butter and sage and stir until butter melts. Allow to cool. Serve as a complement to turkey or as an appetizer (especially good served on sweet-potato tortilla-style chips).
