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How to Cook the Best Thanksgiving Feast… EVER!!

Nov 18, 2015

Looking for great recipes and food ideas to cook for Thanksgiving tomorrow? We asked all of our staff and agents what their favorite food to eat on Thanksgiving was and we have created “THE BEST THANKSGIVING FEAST…EVER!!!”

FIRST UP: Cranberry-Orange Glazed Turkey

Yield:6 servings

Ingredients
One 11-pound turkey, cut into 6 pieces
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
Cranberry-Orange Glaze, recipe follows
1 cup low-sodium chicken broth
Assorted fresh herb sprigs, orange wedges and whole cranberries, for garnish
Cranberry Orange Glaze:
1/2 cup frozen cranberry juice cocktail concentrate, thawed
1/2 cup frozen orange juice concentrate, thawed
1/4 cup orange marmalade
1 1/4 teaspoons chopped fresh rosemary
1 tablespoon butter
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

Directions
Position an oven rack in the bottom third of the oven. Preheat the oven to 400 degrees F.

Rinse the turkey pieces and pat very dry with paper towels. Brush the turkey all over with the oil, and then sprinkle with the salt and pepper. Arrange the turkey pieces, skin-side up, on a baking sheet with the thick end of breasts and thighs at the corners and the drumsticks in the center. Roast for 1 hour and 10 minutes.

Remove the turkey from the oven and brush with the Cranberry-Orange Glaze. Pour the broth onto the baking sheet to prevent the drippings from burning and roast the turkey 20 more minutes, covering loosely with foil if browning too quickly, until an instant-read thermometer registers 165 degrees F to 170 degrees F in the thickest part of the thigh (do not let the thermometer touch the bone).

Transfer the turkey to a platter. Brush generously with more glaze and let rest 25 to 30 minutes.

Meanwhile, scrape all the pan juices and browned bits from the baking sheet into a large measuring cup. Spoon off and discard the fat that rises to the surface. In a heavy, medium saucepan, heat the degreased pan juices over medium-high heat. Whisk 2 to 3 tablespoonfuls of the glaze into the pan juices (or more if desired) to make the gravy and bring to a simmer for the flavors to blend.

Slice the turkey and arrange on the platter. Garnish with the herb sprigs, oranges wedges and cranberries. Serve the turkey with the gravy.

Cranberry Orange Glaze:
In a small saucepan, bring the juices, marmalade and rosemary to a boil over medium-high heat. Boil until the glaze thickens enough to coat a spoon, whisking often, about 15 minutes. Remove from the heat. Whisk in the butter, and then season the glaze with the salt and pepper. Yield: about 1 1/4 cups.

SIDE DISHES!! 

Cranberry, Apple and Sausage Stuffing

Ingredients
8 tablespoons (1/2 cup or 1 stick) butter, unsalted
2 medium onions, finely diced
3 cups chopped celery, (about 6 large stalks)
6 cups coarsely chopped leeks, (about 12)
4 apples, peeled, cored and chopped
1 pound breakfast sausage or Italian sausage, casings removed
6 teaspoons poultry seasoning
2 teaspoons chopped fresh rosemary leaves, (about 4 sprigs)
2 teaspoons chopped fresh sage leaves, (about 6 leaves)
2 teaspoons chopped fresh parsley leaves, (about 4 to 6 sprigs)
2 cups dried cranberries
1 box stuffing mix (not cornbread) (recommended: Pepperidge Farm)
2 cups (1 pint) vegetable stock
Salt and freshly ground black pepper

Directions
Preheat oven to 350 degrees F.

Melt the butter in a large skillet and saute the onions, celery, leeks, apples, and sausage, breaking up the sausage as you cook. After about 10 minutes, add the poultry seasoning, fresh herbs and dried cranberries. Add the dried stuffing mix and moisten with the vegetable stock. Season stuffing mix with salt and pepper, to taste. (I like the stuffing a little wetter – if you don’t, just add less stock).
Place into a buttered casserole dish and bake for 45 minutes.

Cheesy Squash Casserole

Ingredients
1 tablespoon vegetable oil
6 medium yellow summer squash, thinly sliced
1 large Vidalia onion, thinly sliced
1 tablespoon butter
1/2 cup grated Parmesan
1 cup shredded sharp Cheddar
1/2 cup sour cream
Salt and freshly ground black pepper
1 sleeve crackers, crushed medium to fine (recommended: Ritz)

Directions
Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.

Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.

Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.

Sweet Potato and Crumble Casserole

Ingredients
Casserole:
2 1/2 pounds sweet potatoes (about 3)
1 orange, zested and juiced
1 teaspoon ground cinnamon
1 tablespoon honey
1/2 cup milk
1/2 cup diced dried apricots
Topping:
1/2 cup oatmeal
1/4 cup firmly packed brown sugar
2 tablespoons extra-virgin olive oil
2 tablespoons butter, cut into pea-sized pieces
1/2 cup chopped walnuts

Directions
Preheat the oven to 375 degrees F.

Put the sweet potatoes on a sheet tray and roast for 35 to 40 minutes. The sweet potatoes might still be a little hard in the center- no problem!

While the sweet potatoes are baking make the topping. In a food processor, combine the oatmeal, brown sugar, olive oil, butter, and walnuts and pulse until mixture comes together.

When the potatoes are cool enough to handle, peel them and cut them into 1-inch chunks. Discard the skins. Put the potatoes into a large dish and add the remaining ingredients. Mash together with a potato masher until well combined.

Transfer the mixture to a 2-quart casserole dish. Crumble the topping mixture over the potatoes. Bake until the mixture hot all the way through and the topping is brown and crispy, about 30 minutes.

Green Beans and Bacon

Ingredients
2 1/2 pounds green beans, trimmed
Kosher salt
1/2 pound bacon, roughly chopped
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 teaspoon red pepper flakes
1/2 cup chopped toasted pecans
Juice of 1/2 lemon
Freshly ground pepper

Directions

Preheat the oven to 375 degrees F.
Toss the green beans into a large saute pan with butter and cook until bright green in color and crisp-tender, about 5 minutes. In a baking pan, spread out green beans to make sure they are evenly cooked. Bake in oven for 10 minutes max.

Cook the bacon in a large, heavy saute pan until crisp, about 5 minutes. Remove the bacon to a paper towel-lined plate to drain. Spoon off the excess bacon grease, leaving 2 tablespoons in the pan. Add the onion to the pan and saute until soft and very tender, 4 to 5 minutes. Sprinkle in the garlic and red pepper flakes and saute until just fragrant, about 1 more minute. Add the reserved green beans and the pecans and cook until heated through, 5 to 6 minutes more. Return the bacon to the pan, pour in the lemon juice and toss. Season with salt and pepper.

Caramelized Walnut, Goat Cheese and Arugula Salad

Ingredients
3 bunches arugula (about 6 cups packed), tough stems discarded, rinsed and dried
1 Belgian endive, separated into leaves
Sherry-Walnut Oil dressing, recipe follows
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 ounces goat cheese, crumbled (about 1/2 cup)
Caramelized Walnuts, recipe follows
Sherry-Walnut Oil Dressing:
1 1/2 teaspoons Creole mustard
1 tablespoon sherry vinegar
1/4 teaspoon salt
2 tablespoons walnut oil
1 tablespoon extra-virgin olive oil
Caramelized walnuts:
1/2 -cup walnut halves
2 tablespoons brown sugar
1/4 teaspoon salt
Pinch cayenne
1 -teaspoon walnut oil

Directions
Toss the arugula and endive in a bowl with the dressing and the salt and pepper. Divide the greens among 4 salad plates. Top each serving with goat cheese and the caramelized nuts. Serve.

Sherry-Walnut Oil Dressing:
In a small bowl, mix together the mustard, vinegar and salt. Whisk in the walnut oil and olive oil, beating to emulsify.

Caramelized walnuts:
In a medium skillet, cook the walnuts, brown sugar, salt, cayenne and 1 teaspoon of walnut oil over medium-high heat. Cook until the sugar caramelizes and coats the nuts, about 5 minutes, stirring occasionally to separate the nuts. Transfer to a baking sheet covered with waxed paper to cool. (Note: Caramelized nuts will keep in a tightly sealed container at room temperature for several days.)

AAANNNNDDD Finally Desserts!

Lemon Meringue Pie

Ingredients
Lemon Filling:
4 egg yolks (reserve whites for meringue)
1/3 cup cornstarch
1 1/2 cups water
1 1/3 cups sugar
1/4 teaspoon salt
3 tablespoons butter
1/2 cup lemon juice
1 tablespoon finely grated lemon zest
1 (9-inch) pre-baked pie shell
1 recipe Meringue, recipe follows
Meringue Topping:
4 egg whites
1 pinch cream of tartar
2 tablespoons sugar

Directions
Lemon Filling:
Adjust the oven rack to the middle position. Preheat oven to 375 degrees F.

Whisk egg yolks in medium size mixing bowl and set aside.

In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture.

Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined. Pour mixture into pie shell and top with meringue while filling is still hot. Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.

Meringue Topping:
Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling.

Pecan Pie

Ingredients
1 Best Pie Crust Ever, recipe follows
3/4 stick unsalted butter
1 1/4 cups light brown sugar, packed
2 teaspoons pure vanilla extract
1/2 teaspoon grated orange zest
1/4 teaspoon salt
3/4 cup agave nectar
3 large eggs
2 cups pecan halves (1/2 pound)
Best Pie Crust Ever:
1 1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled, cut into small pieces
3 tablespoons solid vegetable shortening, chilled, cut into small pieces
4 tablespoons (or more) ice water

Directions
Preheat the oven to 350 degrees F with a baking sheet on the middle rack.

Roll out the pie dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round. Fit into a 9-inch pie plate and trim the edge, leaving 1/2-inch overhang. Fold the overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick the bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze for 15 minutes).

Meanwhile, melt the butter in a small, heavy saucepan over medium heat. Add the brown sugar, whisking until smooth. Remove from the heat and whisk in the vanilla, zest, salt, and agave nectar. Lightly beat the eggs in a medium bowl, then whisk in the butter and brown sugar mixture.

Put the pecans in the pie shell and pour the butter and brown sugar mixture evenly over them. Place on the hot baking sheet and bake until the filling is set, 50 minutes to 1 hour. Cool for 1 hour before slicing and serving.

Best Pie Crust Ever:
Blend the flour, sugar, and salt in a food processor. Add the butter and shortening; pulse until the mixture resembles coarse meal. Drizzle 4 tablespoons ice water over the mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather the dough into a ball and flatten into disk. Wrap in plastic. Chill 1 hour.

Sweet Potato Pie

Ingredients
Pastry Pie Dough for 1 (9-inch) pie pan or 1 (10-inch) tart shell, recipe follows
2 cups cooked sweet potatoes, peeled, boiled and drained and mashed
4 eggs
1 cup light brown sugar
1 orange, juiced
1 cup heavy cream
1/2 stick unsalted butter, melted
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon fresh grated nutmeg
Pastry Dough Recipe:
4 1/2 cups flour
12 ounces cold diced butter
2 teaspoons salt
3/4 to 1 cup ice water

Directions
Blind bake tart shell for 10 minutes in a preheated 350 degree oven. In a mixing bowl, combine ingredients thoroughly. Pour sweet potato mixture into tart shell and return to 350 degree oven and bake for 25 minutes or until center is set.

Pastry Dough Recipe:
In a food processor, combine the flour, butter and salt and pulse until the mixture is very coarse. Pour the flour/butter into a large bowl and add the ice water. Pour out onto a clean, flat surface into a large log. Using the palm of your hand, gently push and pull the mixture to form it into a dough. Do not knead, you are just slightly manipulating it.

Traditional Pumpkin Pie

Ingredients
Crust:
1 1/4 cups flour
1 teaspoon cinnamon
2 teaspoons sugar
Dash of salt
4 tablespoons frozen butter, cut in pieces
1/4 cup vegetable shortening, frozen in pieces
1/2 egg, lightly beaten
2 to 3 tablespoons cold water
Pumpkin pie filling:
3/4 cup light brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 (15-ounce) can solid pack pumpkin
1 (12-ounce) can evaporated milk

Directions
Crust:
In the bowl of a food processor fitted with the steel blade, process the flour sugar, cinnamon and salt. Add the frozen butter and process until it is the size of large peas, about 5 seconds. Add the frozen shortening and process for 3 seconds. In a measuring cup, combine the egg and the water. Add egg mixture and process for 5 seconds. Empty the dough onto a counter and incorporate Remaining flour without overworking the dough. Let rest 2 hours

Pumpkin pie filling:
In small bowl, combine sugar, salt and spices. Beat eggs in a large bowl. Stir in pumpkin and evaporated milk. Pour into pie shell. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 and bake for 45 minutes or until firm.

Thanksgiving Mini Turkeys

Ingredients
1 cup semisweet chocolate chips
30 candy corn candies, plus 6 white tips of candy corn
6 chocolate sandwich cookies
6 mini peanut butter cups
6 malt balls
1 cup Red Frosting, recipe follows
6 chocolate sandwich cookies with top cookies removed
Red Frosting:
1/2 stick (1/4 cup) unsalted butter, at room temperature
1 1/2 cups powdered sugar
1/2 teaspoon pure vanilla extract
2 tablespoons whole milk
Red food coloring, as needed

Directions
Place the chocolate chips in a medium stainless steel or glass bowl. Set the bowl over a saucepan of barely simmering water. Cook, stirring occasionally, until the chocolate has melted, about 4 minutes. Set aside to cool slightly.

For each turkey, push 5 candy corn candies, tip-side down, into the cream filling of a chocolate sandwich cookie to make the feathers for the turkey. Lay the cookie on a work surface.

Dip the flat, larger end of a peanut butter cup in the melted chocolate allowing any excess chocolate to drip back into the bowl. Place the peanut butter cup, chocolate-dipped end down, onto the sandwich cookie.

Dip a malt ball into the melted chocolate allowing any excess chocolate to drip back into the bowl. Place the malt ball above the peanut butter cup to make the head of the turkey.

Dip the flat end of the white candy corn tip in the chocolate. Place on the malt ball, to make the turkey beak. Refrigerate until the chocolate has set, about 10 minutes.

Place the Red Frosting in a piping bag. Using scissors, cut a small opening in the end of the piping bag. Pipe a small piece of frosting under the malt ball to make the turkey’s beard.

Place a cookie (with top half removed) on a platter. Stand the turkey upright into the cream filling. Repeat with the remaining ingredients.

Red Frosting:
In a medium bowl, using an electric hand mixer, beat the butter until smooth, about 20 seconds. Add the powdered sugar, vanilla extract and milk. Beat on low speed until combined. Increase the speed to high and beat until the mixture is smooth. Color the frosting by mixing in 1 drop of red food coloring at a time until the desired color is reached.