Authors: Rick Rodgers
Thanksgiving 101 (31 page)
4.
Return the drained pasta to the still-warm cooking pot. Add the turkey mixture, ricotta, ¾ cup of the Parmesan, heavy cream, salt, and pepper, and mix well.
5.
Transfer to the prepared baking dish. Sprinkle with the remaining ¾ cup Parmesan and dot with the remaining 1 tablespoon butter. Bake until the top is golden brown, 10 to 15 minutes. Serve hot.
Tomatillo Enchilada Casserole
A warm, comforting casserole is a delicious way to take the chill off a cool November evening. This innocent-looking dish can be quite spicy, depending on the heat level of the salsa you use. If you don’t have green tomatillo salsa, use green taco sauce or your favorite red tomato salsa.
Makes 6 servings
Make Ahead: The casserole should be prepared just before serving.
12 corn tortillas
One 15-ounce container sour cream
¾ cup milk
1 cup green tomatillo salsa, green taco sauce, or thick-and-chunky-style tomato salsa
2½ cups cooked turkey, cut into bite-sized pieces (about 12 ounces)
1 cup thawed frozen corn kernels
3 scallions, white and green parts, chopped
2 cups (8 ounces) shredded sharp Cheddar cheese
1.
Position a rack in the center of the oven and preheat the oven to 375°F. Lightly butter a 9 × 13-inch baking dish.
2.
If you have a gas stove
, turn a burner to medium heat. Place each tortilla directly on the burner grid and cook, turning once, until the tortilla is warm and softened, about 20 seconds total.
If you have an electric stove
, heat an empty skillet over medium heat. Place each tortilla in the skillet and cook, turning once, until softened, about 45 seconds total. Stack the warmed tortillas on a plate and set aside.
3.
In a medium bowl, whisk the sour cream and milk until smooth. Spread a thin layer of the sour-cream sauce in the bottom of the prepared dish. Place 4 tortillas in the bottom of
the dish, tearing them to fit. Scatter half of the turkey over the tortillas, then top with ½ cup of the corn and half of the scallions. Top with ¾ cup of the cheese, ½ cup of the salsa, and about one-third of the sour-cream mixture. Top with 4 more tortillas, then the remaining turkey, corn, scallions, and salsa. Drizzle with half of the sour-cream mixture and sprinkle with ¾ cup of the cheese. Top with the remaining 4 tortillas, spread with the remaining sour-cream mixture, and sprinkle with the remaining ½ cup cheese.
4.
Bake until the casserole is heated through and the cheese is melted, about 30 minutes. Let stand for 5 minutes before serving.
Mongolian Turkey and Broccoli Stir-fry
Sichuan peppercorns and crushed red pepper give authority to this zesty stir-fry. Scotch may seem like an odd ingredient, but it actually resembles Chinese rice liquor. Sichuan peppercorns can be found at Asian grocers and many supermarkets, but look at them closely. They should be wrinkled and rust-colored—white peppercorns are sometimes mislabeled as Sichuan.
Makes 4 to 6 servings
Make Ahead: Make the stir-fry just before serving.
3 cups broccoli florets
1 tablespoon vegetable oil
2 scallions, green and white parts, chopped
1 medium red bell pepper, seeded and cut into ½-inch wide strips
2 tablespoons shredded fresh ginger (use the large holes of a box grater)
2 garlic cloves, minced
1 pound cooked turkey, cut into ½ × 2-inch strips
1½ cups turkey or chicken broth, preferably homemade, or canned reduced-sodium broth
1
/3 cup soy sauce
¼ cup Scotch whiskey or dry sherry
2 tablespoons dark Asian sesame oil
¾ teaspoon crushed Sichuan peppercorns (use a mortar and pestle or crush under a heavy saucepan)
½ teaspoon crushed hot red pepper flakes
1 tablespoon plus 1 teaspoon cornstarch
Hot cooked rice, for serving
1.
In a large (12-inch) nonstick skillet, bring the broccoli and 1 cup water to a boil over high heat. Cover tightly and cook until the broccoli is crisp-tender, 2 to 3 minutes. Drain the broccoli and set aside. Dry the skillet and return to the stove.
2.
Add the oil to the skillet and heat until very hot. Add the scallions, red bell pepper, ginger, and garlic. Stir until the mixture is fragrant, about 30 seconds. Add the turkey strips and ½ cup of the stock. Cover and cook until the turkey is heated through, about 2 minutes.
3.
In a medium bowl, mix the remaining 1 cup stock with the soy sauce, Scotch, sesame oil, peppercorns, and hot red pepper flakes. Add the cornstarch and whisk to dissolve. Stir into the skillet and cook until boiling and thickened. Stir in the reserved broccoli. Serve immediately, spooned over bowls of rice.
Turkey and Black Bean Tamale Pie
My mom is the tamale pie queen, and to many of us children of the fifties, tamale pies represent the best of comfort food. Here’s an updated version of this classic, which you can vary according to mood and what you have on hand. Try substituting hominy for the black beans, or adding a chopped green bell pepper to the saucepan with the onion.
Makes 6 to 8 servings
2 tablespoons olive oil
1 medium onion, chopped
1 jalapeño, seeded and minced
2 garlic cloves, minced
3 tablespoons all-purpose flour
2 tablespoons chili powder, or more to taste
2 cups Homemade Turkey Stock 101 or canned reduced-sodium broth
One 8-ounce can tomato sauce
1 teaspoon salt
3 cups cooked turkey, cut into bite-sized pieces (about 12 ounces)
One 15.5-ounce can black beans, drained and rinsed
1 cup thawed frozen corn kernels
1½ cups yellow cornmeal, preferably stone-ground
1 cup shredded extra-sharp Cheddar cheese (4 ounces)
1.
Position a rack in the center of the oven and preheat the oven to 350°F. Lightly oil a 9 × 13-inch baking dish.
2.
In a medium saucepan, heat the oil over medium heat. Add the onion and jalapeño, and cook, stirring often, until the onion is golden, about 4 minutes. Add the garlic and stir until fragrant, about 1 minute. Sprinkle with the flour and chili powder, and stir until vegetables are coated.
3.
Gradually stir in the broth, then the tomato sauce and ¼ teaspoon salt. Bring to a simmer, then reduce the heat to medium-low. Simmer, stirring often to avoid scorching, until the sauce thickens, about 5 minutes. Stir in the turkey, black beans, and corn. Pour into the prepared dish.
4.
In another medium saucepan, bring 1½ cups water and the remaining ¾ teaspoon salt to a boil over high heat. In a small bowl, whisk the cornmeal with 1½ cups cold water. Whisk into the boiling water and cook, whisking constantly, until the mixture is thick and boiling, about 1 minute. Spread over the turkey mixture as smoothly as possible. Sprinkle with the cheese.
5.
Bake until the turkey mixture is bubbling, about 30 minutes. Let stand for 5 minutes before serving.
H
ere are complete menus to fit a variety of Thanksgiving possibilities, from an elegant sit-down dinner to a large buffet that feeds a crowd. Also included are timetables to help you plan and prepare the meal from start to finish. It’s a good idea to photocopy the timetable, tape it in a visible place, like on the refrigerator door, and mark off the items as you finish them.
Be sure to read every recipe thoroughly. If you don’t have a lot of counter space to hold the cookbook, photocopy the recipe and tape it at eye level on a kitchen cabinet door. This will also keep your cookbook clean of spills and splatters.
Of course, the timing of the meal hinges on when the turkey is done. It is always difficult to estimate the exact roasting time, so allow yourself a certain amount of leeway. Remember that the turkey needs to stand for at least twenty minutes before carving anyway, and you can use that window of opportunity to serve the first course and make or reheat the side dishes in the now empty oven. I actually allow forty-five minutes from when the turkey comes out of the oven until carving, because the cook needs as much time as he or she can get for the other dishes, and the turkey will stay perfectly hot. In all of the menus, I use the time it takes to serve the first course as a grace period. By the time the guests have finished this course, the side dishes will be heated through, and you can move on to the rest of the meal.
Most of the recipes in the book are for eight servings. With the exception of desserts, the recipes can be easily multiplied or divided to fit your guest count. (For desserts, make two different recipes and enjoy the leftovers, rather than trying to make half a pie.) If you are reheating chilled dishes in the oven, add ten to fifteen minutes to the suggested cooking times. Detailed make-ahead instructions are given with each recipe.
T
his lengthy menu has all of the dishes that most people feel they just must have on the Thanksgiving table. The feast is easiest to prepare with two ovens, but can be prepared in one large oven, if the baking dishes are carefully arranged to fit. There is a flurry of activity as soon as the turkey comes out of the oven, but most of it involves reheating side dishes. Once the gravy is made, turn the heat down to the barest simmer to keep it warm. Then make the oyster stew, which takes only a few minutes, and serve the stew. For beverages, serve a lightly chilled Beaujolais and have sparkling apple cider on hand for nondrinkers.
Savory Cheddar and Jalapeño Jelly Cookies
Buttered Cajun Pecans
New England Oyster Stew
Perfect Roast Turkey with Best-Ever Gravy
Bread Stuffing 101
Old-fashioned Mashed Potatoes 101 Candied Yam and Marshmallow Casserole 101
Green Bean Bake
Fluffy Angel Biscuits
Spiced Cranberry–Orange Mold
Famous Pumpkin Pie
Apple Pie 101
Hot Coffee and Tea
Timetable
Up to 1 month ahead:
Make turkey stock; freeze
Make piecrusts for pumpkin and apple pies; freeze one for pumpkin pie
Make apple pie; freeze
3 days ahead:
Make cranberry mold; refrigerate
2 days ahead:
Make pecans; store airtight at room temperature
Make biscuit dough; refrigerate
The night before:
Defrost piecrust in refrigerator
If using fresh bread for stuffing, cut into cubes and let stand overnight to dry
Make pumpkin pie; refrigerate
Bake cookies; store airtight at room temperature
8 hours before serving turkey:
Bake apple pie; cool and store at room temperature
6½ hours before serving turkey:
Bake biscuits; cool and wrap in two foil packets
Make green bean bake; refrigerate
Make yam casserole (without marshmallows); refrigerate
Make stuffing
6¼ hours before serving turkey:
Stuff turkey (place remaining stuffing in casserole, cover, and refrigerate)
Roast turkey
4 hours before serving turkey:
Peel potatoes; store in cold water at room temperature
Whip cream for pies; refrigerate
Shuck oysters; refrigerate
When guests arrive:
Serve pecans and cookies
When turkey is done (about 45 minutes before serving):
Remove turkey from oven; increase oven temperature to 350°F
Pour turkey drippings into glass bowl and let stand until ready to make gravy
Reheat half of rolls to serve with stew
Cook potatoes for mashed potatoes
Bake remaining stuffing
Cook green bean bake
Bake yam casserole
Place potatoes on stove, bring to a boil, and cook
Make gravy; keep warm
Make oyster stew; serve
Just before serving turkey:
Reheat remaining rolls
Unmold cranberry mold
Top yams with marshmallows; bake until browned
Drain and mash potatoes
After serving turkey:
Make coffee and tea
Serve pumpkin pie and apple pie with whipped cream
H
ere’s an elegant dinner for grown-ups. It touches all the bases, but doesn’t serve overwhelming amounts of food. Keep in mind that wild turkeys are delicious, but they don’t have as much meat on them as regular turkeys. Serve a California or Oregon Pinot Noir throughout the meal.
Glittering Spiced Walnuts
Roasted Beet, Endive, and Blue Cheese Salad with Walnuts
Wild Turkey with Wild Rice and Cherry Stuffing
Broccoli with Roasted Garlic Butter
Scalloped Yams with Praline Topping
Cranberry, Ginger, and Lemon Chutney
Pumpkin Crème Brûlée
Hot Coffee and Tea
Timetable
Up to 1 month ahead:
Make turkey stock; freeze
Up to 1 week ahead:
Make cranberry chutney; refrigerate
Up to 5 days ahead:
Make spiced walnuts; store airtight at room temperature
Up to 3 days ahead:
Make roast garlic butter; refrigerate
Up to 2 days ahead:
Toast walnuts for salad; refrigerate
The night before:
Roast beets for salad; peel and refrigerate
Make wild turkey stock; cool and refrigerate
Make wild rice stuffing; refrigerate
Make pumpkin custards for crème brûlée (without topping); refrigerate
Cut broccoli into florets; refrigerate
Up to 8 hours before serving turkey:
Prepare yams for scalloped yams; place in baking dish, cover, and refrigerate
Make praline topping for yams
3½ hours before serving turkey:
Reheat stuffing and stuff turkey (place remaining stuffing in casserole, cover, and refrigerate)
Roast turkey
When guests arrive:
Serve walnuts
Remove garlic butter from refrigerator
When turkey is done (about 45 minutes before serving):
Remove turkey from oven; transfer to serving platter
Pour turkey drippings into glass bowl; let stand until ready to make sauce
Finish scalloped yams; bake
Bring water to boil for broccoli
Slice endives and finish salad; serve
Just before serving turkey:
Make sauce for roast turkey
Cook broccoli, drain, and finish with garlic butter
After serving turkey:
Make coffee and tea
Add sugar topping to pumpkin crème brûlée and caramelize