November 16, 2012 • 4:00 am
Hey American friends!! I wanted to share some of my Thanksgiving recipes with you guys so you can plan a delicious meal next week! Check them out below and be prepared for some mouth-watering photos!! :)
The Perfect Turkey
The perfect bird is honestly all about keeping it simple. In my opinion, you should get a fresh, free run turkey because that guarantees a plump juicy bird. Some people brine their birds, but I just can’t be bothered!
Here are a few of my tips…
- If you’re thawing a turkey, please research the proper thawing method and be patient!
- For a crisp skin, make sure your bird is COLD when you put it in the oven.
- For a fresh turkey plan on cooking your turkey about 15-20 minutes per pound.
I simply stuffed my bird with my famous stuffing (see below), rubbed the bad boy with a handful of butter, salt, pepper & FRESH poultry seasoning herbs.
I started the bird without a lid at 400 degrees for about 15 minutes, and then reduced the heat to 325 for the remainder of the cooking time.
Make sure and baste your turkey about 3-6 times during the cooking period. Use a meat thermometer and test in the crease of the thigh when you have timed your turkey correctly. When your turkey has about 15 minutes left give the skin one last good crisp without the lid if it needs it. Let the turkey rest 15-20 before carving…Enjoy!
My Famous Stuffing
This one is the same as last year, but I think that says something… it’s DELICIOUS!
½ loaf of whole wheat bread, cubed
1 ½ loaves white bread, cubed
½ lb. salted butter, melted (this is the secret you do not speak of to your guests)
1 lb. diced turkey sausage
1 c. chopped onion
3/4 c. chopped celery
1 ½ c. cremini or button mushrooms, sliced
¼ c. dry white wine, such as Sauvignon Blanc
2 ½ tsp. fresh chopped sage
1 ½ tsp. fresh chopped rosemary
½ tsp. fresh chopped thyme
1 Granny Smith apple, cored and chopped
1/3 c. minced fresh parsley
1 tsp. salt & 1 ½ tsp. pepper to taste
1. Preheat oven to 325 degrees F. Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 10-15 minutes in the preheated oven or until evenly toasted. Put toasted bread cubes to a large bowl.
2. In a large frying pan, cook the sausage over medium heat, stirring until evenly browned.
3. Add butter, onion, celery, sage, rosemary, and thyme. Cook, stirring for 2 minutes to blend flavors.
4. Add wine.
5. Pour sausage mixture over bread in bowl. Mix in chopped apples, mushrooms and parsley. Mix lightly. Spoon into turkey to loosely fill.
6. Thank me later ;)
Pear & Pancetta Crisper
I LOVE this salad! The butter lettuce crisps so nicely in your mouth it’s like a juicy explosion! I like to use local BC pears, but whatever you have available will do!
1 head of live butter lettuce (roots cut off and rinsed)
1/4 c. chopped walnuts
2 Bosc Pears, sliced thinly
1/2 c. of drained crumbled feta
1/2 c. pancetta Tori's Famous Dressing
1 tbs. of dijon mustard
1-2 tbs. of sugar
3 tbs. of red wine vinegar
1-2 garlic cloves, crushed (2 if they are small)
juice of one lemon or lime
2/3 c. of canola oil
salt and pepper to taste
1. Preheat oven to 450 degrees. Arrange pancetta and bake until golden brown - about 10 minutes. Let cool and set aside.
2. Make the dressing and set aside.
3. Tear/chop lettuce into bite size pieces. Toss with pear, feta, and walnuts and top with pancetta and dressing!
Parmesan Fennel Bake
I'm always so tired of the same old Thanksgiving side dishes, so I had a little fun this year. This dish is SO great because it can be prepped ahead of time! Who doesn’t love that?!
2 fennel bulbs
1/2 large yellow onion
1/2 c. of freshly grated parmesan
1/2 c. of whipping cream
2 tbs. of butter
1/4 c. of chopped walnuts
dash of nutmeg
salt & pepper to taste
1. Heat oven to 250C
2. Trim the fennel tops, then cut into wedges.
3. Boil for about 5 minutes, then drain well.
4. Arrange in an ovenproof dish with sliced onion. Sprinkle nutmeg, salt pepper, garlic, and butter over fennel and onion.
5. Top with cream and parmesan. You can set aside for a whole day now if you want to! - Refrigerated.
6. When you’re ready, bake until golden - about 20-30 minutes. When golden... top with walnuts and serve!
What’s your favorite signature Thanksgiving dish? Share your recipes below!
Going to try your famous stuffing this Friday! :)
Me again- have you ever baked your stuffing outside the bird? If so, how did you modify the recipe (if at all)?