Thanksgiving Recipes

Thanksgiving is all about food… I mean giving thanks…right?

Well, for most of us it means we can pig out and eat as much food as we want. However,what should you make for Thanksgiving?

Here are a few old and new tradition feasts and desserts for you to decide from:

The main course for a new tradition feast would of course involve turkey! Here is the recipe for Turkey Roulade: 

Ingredients:

2 boneless, skinless turkey breasts (3 1/2–4 lbs. total)

1 recipe Take-Your-Pick Filling

1 1/2 tbsp. canola oil

Fennel-apple filling

1 fennel bulb, chopped

2 Honeycrisp apples, cored and chopped

2 shallots, chopped

2 tbsp. unsalted butter

2 tbsp. fresh tarragon, chopped

2 tbsp. fennel fronds, chopped

Kosher salt and freshly ground black pepper

Bacon-mushroom filling

4 slices thick-cut bacon, chopped

1 lb. assorted mushrooms, chopped

1 bunch scallions, chopped

1/3 c. chopped fresh flat-leaf parsley

1/4 c. dry white wine

3 tbsp. seasoned breadcrumbs

Sausage-corn bread filling

8 oz. Italian sausage, casing removed

2 garlic cloves, minced

2 c. crumbled cornbread

1 tbsp. chopped fresh thyme

1/2 c. chicken stock

Directions: 

1. Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil and fit with a wire rack.
2. Prepare Turkey: Butterfly breasts crosswise, being sure not to cut all the way through. Place a piece of plastic wrap over one open breast, and pound to a rectangle about 12″-x-14″ (1/4″ thick). Season with salt and pepper. Repeat with remaining breast.
3. Make Filling (choose one): Fennel-Apple Filling: Cook fennel bulb, apples, shallots and unsalted butter in a large skillet over medium heat, stirring occasionally, until golden brown, 10 to 12 minutes. Stir in tarragon and fennel fronds. Season with salt and pepper. Bacon-Mushroom Filling: Cook bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Remove to a plate with a slotted spoon, pour off all but 1 1/2 tablespoons drippings. Add mushrooms to drippings; cook, stirring occasionally, until lightly browned, 8 to 10 minutes. Add scallions and parsley; cook, stirring occasionally, until scallions are tender, about 2 minutes. Stir in wine; cook until wine evaporates, 3 to 4 minutes. Stir in breadcrumbs. Season with salt and pepper. Sausage-Corn Bread Filling: Cook sausage in a large skillet over medium-high heat, breaking it up into small pieces with a wooden spoon, until no longer pink, 5 to 7 minutes. Stir in garlic; cook 1 minute. Add corn bread and thyme. Remove from heat, and stir in chicken stock. Season with salt and pepper.
4. Assemble Roulade: Spread half of desired filling onto one breast, pressing to adhere. Tightly roll from one long side and secure with butcher’s twine. Tuck ends under and tie lengthwise with butcher’s twine. Repeat with remaining breast and filling. Rub roulades with oil, dividing evenly. Season with salt and pepper.
5. Bake on prepared baking sheet until an instant-read thermometer inserted in the thickest part reads 165 degrees F, 40 to 45 minutes. Let stand 10 minutes before slicing.  Enjoy!

Of course with Thanksgiving you have to have a dessert, so here is a recipe for Fruit and Nut Trifle:

INGREDIENTS

For the Hot Milk Sponge Cake:

3 tbsp. unsalted butter, cut into pieces, plus more for pan

1 c. all-purpose flour, spooned and leveled, plus more for pan

1 tsp. baking powder

Pinch of Kosher salt

2 large eggs

1 c. sugar

1 tsp. vanilla extract

1/2 c. whole milk

For the Trifle:

1 c. half-and-half

2 large egg yolks, beaten

Pinch of Kosher salt

1/4 c. plus 1 tablespoon sugar, divided

1 tsp. pure vanilla extract

Hot Milk Sponge Cake, torn into 1-inch pieces

4 tbsp. fresh orange juice

1/2 c. orange marmalade 

2 c. fresh blueberries or blackberries

1 c. whipping cream, chilled

3 tbsp. toasted sliced almonds

DIRECTIONS

1. Make the Hot Milk Sponge Cake: Preheat oven to 350°F. Butter and flour the bottom of an 8-inch cake pan. Whisk together flour, baking powder, and salt in a bowl. 
2. Beat eggs with an electric mixer on medium-high speed until thick and pale, 2 to 3 minutes. Gradually beat in sugar until light and fluffy, 1 to 2 minutes. Beat in vanilla extract. Stir in flour mixture just until combined. 
3. Cook milk and butter in a small saucepan over medium heat until butter is melted. Slowly stir into batter just until combined. Transfer to prepared pan. 
4. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in pan on a wire rack.
5. Make and Assemble the Trifle: Cook half-and-half in a small saucepan over medium heat until steaming, 2 to 3 minutes. 
6. Beat egg yolks, salt, and 1/4 cup sugar with an electric mixer on medium speed until thick and pale, 1 to 2 minutes. Slowly beat in half-and-half; return to the saucepan. Cook over medium-low heat, stirring constantly, until temperature reaches 165°F on an instant-read thermometer, 6 to 8 minutes. Stir in vanilla; transfer to a bowl. Let cool slightly then chill, covered with plastic wrap, at least 3 hours. 
7. Place half of the sponge cake in the bottom of a trifle dish or 2-quart glass bowl. Drizzle with 2 tablespoons orange juice. Top with half each of the marmalade, blueberries, and custard. Repeat layering. Cover with plastic wrap and chill for 4 hours or up to 24 hours. 
8. Beat cream and remaining 1 tablespoon sugar with an electric mixer on medium speed until stiff peaks form, 1 to 2 minutes. Spread over trifle. Sprinkle with almonds.

Now onto the old! Old traditions are the best! So here is a recipe on how to make Honey Baked Ham: 

Ingredients: Buy the honey baked ham 

Baking it in the oven: 

Bake ham, covered loosely in foil, at 275 F degrees on a foil lined roasting pan or super heavy duty rimmed baking sheet.  Bake for approximately 12-15 minutes per pound. Then glaze as directed in the recipe and broil.

Now onto the dessert! Here is a Apple Blossom Tart…Fancy Apple Pie!

INGREDIENTS

3 large (about 1 1/2 lbs.) Pink Lady apples, cored and cut into 1/8″-thick slices

1/4 c. packed light brown sugar

1 1/2 tsp. apple pie spice

1/4 c. plus 2 tbsp. granulated sugar, divided

1 1/4 tsp. Kosher salt, divided

1 (8.8-oz.) package spice cookies (such as Biscoff)

3 tbsp. unsalted butter, melted, plus 1 1/2 tbsp., cut into pieces

1 large egg white

1 8-oz. package cream cheese, at room temperature

2 tbsp. confectioners’ sugar

2 tbsp. apple jelly, melted

Directions:

1. Preheat oven to 350 degrees F. Toss together apples, brown sugar, pie spice, 1/4 cup granulated sugar, and 3/4 teaspoon salt in a bowl. Let stand 45 minutes, gently tossing every 15 minutes, until apple slices are soft and pliable.

         Meanwhile, pulse cookies in a food processor until finely ground, 10 to 12 times. Add melted butter, egg white, remaining 2 tablespoons granulated sugar, and 1/2 teaspoon salt; pulse until well combined, 6 to 8 times. Press cookie mixture into bottom and sides of a 10″ tart pan. Bake until edges are beginning to brown, 10 to 12 minutes. Cool completely.

        Stir together cream cheese and confectioners’ sugar in a bowl until smooth. Spread cream cheese mixture on bottom of crust.

       Drain apples, discarding any accumulated juices. Arrange apples in an overlapping circular pattern, starting on the outside edge and continuing in a snug spiral shape until you reach the center. (You may have a few apples leftover.) Dot with cut-up butter.

       Bake until apples are just tender, 45 to 55 minutes. Cool, on a wire rack, at least 1 hour. Brush apple jelly over tart.

        Serve at chilled or at room temperature.

That is it for Thanksgiving recipes! Hope everyone has a wonderful break! 

For more recipes go to:

https://www.countryliving.com/food-drinks/g637/thanksgiving-menus/