Thanksgiving Recipes!

Enjoy our classics and new additions from our Friends 

Holiday Roast Turkey: Carolyn Willard

This turkey roasting recipe was developed over the years when we would have a very extended family (including my sister’s husband’s parents and his sister and her family) for the Thanksgiving weekend when we lived in Columbus, OH. This would include five families with children, three sets of grandparents, occasionally my brothers and our neighbors. Since then it has been perfected over the past +15 years and 30+ turkeys with all the International Friends!

1 large turkey (Fresh is best, but frozen is fine. If frozen, be sure to thaw it several days in advance. A cooler in the garage works well since the refrigerator is filled with holiday dishes!)

Combine in a measuring cup:

1 ½ C Apple cider or apple juice (we’ve been known to add a little white wine to this)

Poultry Seasoning (a great mix that is reliable to start: Bells and Mrs. Dash classic )

Garlic powder

Onion powder

Pepper

Salt

Add to taste:

Bay leaf

Rosemary

Thyme

Sage

Remove the turkey from the wrapping and take out the “extra, bonus” packages. Be sure to check under the flap of skin at the top of the bird. Rinse. Loosen the skin by sliding your hand between the skin and the meat. Be sure to loosen around the thighs and the legs. Rub the skin with butter or olive oil (not too much) if you wish.

Place the turkey in the roasting pan on the rack. Flip the wings tips back behind the shoulders (it looks like a sunbather!). Slightly tip the turkey with the cavity up and gradually pour the liquid marinade between the skin and the meat. Use your hand to distribute the spices. 

Prepare the turkey a day in advance and allow it to marinade.

When ready to bake, stuff the cavity with a stuffing of your choice (one option follows) – or not. Tie the legs together. Tent the bird with foil and bake at 325 degrees Fahrenheit. Remove the foil after 2 ½ hours of roasting to allow the skin to brown.

The turkey is finished when a baking thermometer stuck in the thickest part of the thigh registers 180 degrees Fahrenheit.

Allow the turkey to “rest” at least 30 minutes before carving.

Approximate Roasting Times for Stuffed Turkey
Turkey Weight	Hours
6 to 8 pounds	3 to 3-1/2 hours
8 to 12 pounds	3-1/2 to 4-1/2 hours
12 to 16 pounds	4-1/2 to 5-1/2 hours
16 to 20 pounds	5-1/2 to 6 hours
20 to 24 pounds	6 to 6-1/2 hours
Approximate Roasting Times for Unstuffed Turkey
Turkey Weight	Hours
6 to 8 pounds	2-1/2 to 3 hours
8 to 12 pounds	3 to 4 hours
12 to 16 pounds	4 to 5 hours
16 to 20 pounds	5 to 5-1/2 hours
20 to 24 pounds	5-1/2 to 6 hours

Stuffing: Carolyn Willard

If you bake this in the bird, it’s stuffing. If you bake it in the oven at 350 in a buttered dish, it’s dressing. No matter what you call it, it’s delicious and a favorite.

Create the broth (or buy a nice quality broth):

Neck and giblets from the turkey

2 ribs celery chopped (the leafy parts are nice)

2 cloves garlic (don’t worry about peeling, you will discard)

1 onion peeled and chopped

Salt

Pepper

Bay leaf

Put all in a pan with 2 quarts of water. Bring to a boil and then reduce heat to simmer until the meat is cooked. Pour through a strainer to reserve liquid. Discard vegetables and shred/chop meat to include in the stuffing if desired (my mom would!).

Toss together and either stuff in the turkey or bake in a buttered casserole pan:

1 bag Pepperidge Farms Stuffing

2 ribs celery, chopped (the leafy parts are nice)

1 onion, peeled and chopped

2 cloves of garlic, peeled and chopped

1T fresh parsley, chopped

1-2 C broth to moisten

Add in options, you choose any combination:

Apple peeled and chopped

1 pound ground sausage, cooked and crumbled

12 ounce bag of cranberries cooked in water until the skins pop and drained

½ C chopped oranges with the skin on

½ C Walnuts

2 C chestnuts, prepared as follows: With a sharp knife, cut slits in the surface of the chestnuts. Place chestnuts in a medium saucepan with enough water to cover, and bring to a boil. Cook 25 minutes, or until tender. Drain, peel, and chop.

Pan Gravy: Carolyn Willard

The best gravy for your roasted turkey comes from the bottom of the roasting pan.

• Remove the turkey from the pan and set it on a platter or cutting board to rest and reabsorb the juices.
• Add about ½ C chicken broth (or wine) to the bottom of the pan and scrape up the delicious bits sticking there with a wooden spoon. Cook to reduce to a thick sauce.
• Make a roux of 1-2 T flour OR cornstarch to 1 C liquid (you can use wine, milk, water, broth...). Add to the pan and stir.
• Season with salt and pepper.

Mashed Potatoes: Carolyn Willard

Mashed potatoes are a required dish for Thanksgiving. 

• You have a number of options for mashing them including using a hand mixer, a food mill, a potato masher, a potato ricer, or a fork.
• You can peel them before boiling or you can boil them in the skins and then peel them or you can mash them with the skins. 
• Yukon Gold or Red Skinned potatoes are the best for boiling. They hold together. 
• Be careful to watch so they do not overcook, otherwise you get potato paste! 
• You know when they are finished when a fork can be pierced through them (15-20 minutes)
• You can bake them instead of boiling them.

Start with 5 pounds cubed, cooked, hot potatoes. 

Add:

2T Butter

¼ C Milk or Half and Half (add more a few tablespoons at a time if needed)

Salt and pepper to taste

Delicious additions:

Substitute buttermilk for milk or cream

Substitute chicken broth for milk or cream

Cooked and crumbled bacon

Sour cream

Grated cheese (you choose: blue, cheddar, parmesan…)

Chives or green onion tops

Roasted, mashed garlic

Wasabi

Cooked turnip greens and onions (Irish Colecannon)

Cranberry Sauce: Carolyn Willard

• 1 bag of fresh, washed cranberries
• 1 cup of sugar (to taste)

Place all in a pan Bring to a boil and reduce heat. Berries will “pop” when the are cooked. Cool before serving.

Cranberry Relish: Carolyn Willard

• 1 bag of fresh, washed cranberries
• 1 cup of sugar (to taste)
• 1 whole orange chopped

Process in food processor or blender. Add orange juice as needed to blend.

Pumpkin Pie: Yukari Nagai

2 Eggs plus a third yolk (Beat eggs )

Dark Brown sugar 1/2cup

Salt1/2tsp

Cinnamon 2tsp 

Ginger 1tsp

Nutmeg 1/4tsp

Cloves 1/4tsp

Cardamom 1/8tsp

Lemon zest 1/2tsp

(All mix)

Punpkin pulp purée 2cups

(Mix in)

Heavy whipping cream 1and 1/2cup

(Stir in)

Pie crust

(Pour into a prepared pie crust )

Bake at 425°F for 15 minutes.

Lower the temperature to 350°F and bake for 45-55minutes)

https://www.simplyrecipes.com/recipes/suzannes_old_fashioned_pumpkin_pie/

Green Bean Casserole:  Maria Berti

Ingredients

2 (14.5 ounce) cans green beans, drained

1 (10.75 ounce) can condensed cream of mushroom soup

1(6ounce) can French onions

1 cup shredded cheddar cheese

Directions:

1. Preheat oven to 350°F
2. Place green beans and soup in a large microwave safe bowl.  Mix well and heat in the microwave on high until warm ( 3 to 5 minutes). Stir 1/2 cup of cheese and heat for another 2 to 3 minutes.
3. Transfer green bean mixture to a casserole dish and sprinkle French fries onions and remaining cheese.

Bake in a preheated 350°F oven until the cheese melts.

Sweet Potato Salad-Maria Berti

4 large sweet potatoes

2 T olive oil

Freshly ground pepper

Kosher salt

1/2 C figs

1/2 C walnuts

1/2 C crumbled feta

1/2 C freshly chopped green onion

For the dressing: reduced balsamic vinegar

Directions:

Preheat the oven to 430° F. Dice sweet potatoes and season them with salt and black pepper and oil.  On a large baking sheet, bake for 25 minutes. Let cool. Toss sweet potatoes with dressing, walnuts, figs feta ant green onions. Serve warm or at room temperature.

Alfredo Pasta: Karina Florez

INGREDIENTS

3 tbsp butter unsalted

1 cup milk

1/2 cup parmesan cheese

Salt and pepper to taste

2 tbsp fresh parsley chopped

1 garlic

1 Tub cream cheese

500 gr pasta

Ham cut in square (optional)

INSTRUCTIONS

cook the pasta as usual.

SAUCE

1) Melt the butter in a large skillet over medium high heat. Add the garlic and cook until fragant, like a 30 sec.

2) Pour the milk and add parmesan cheese and cream cheese in pieces and stir consistently to avoid burning On the bottom of the pan.

3) Turn the head down to medium and seasoning  with pepper and salt. Take care with the salt, because the parmesan cheese is too salty.

If you decide cook with ham, is the moment to pour in the sauce and mix Like a 2-3 min.

4) Remove the pan from  the heat and mix in the cooked pasta until the sauce begins to thicken.

Garnish with parsley and serv.

ADVICE:

It is recommended to eat at the moment, but if you decide eat it later, to keep it CREAMY, when you heat again, you can pour a little milk and mix.

Cornbread: Paola Gonzalez

• 1 cup all-purpose flour

• 1 cup yellow cornmeal

• ⅔ cup white sugar

• 1 teaspoon salt

• 3 ½ teaspoons baking powder

• 1 egg

• 1 cup milk

• ⅓ cup vegetable oil

Directions

Instructions Checklist

• Step 1 Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.

• Step 2 In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.

• Step 3 Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Apple Salad: Monica Santos

3 cups cubed apples

2 tablespoons lemon juice

1 cup chopped celery

2/3 cup mayonnaise

1/2 cup pecans