Thanksgiving
2220 recipes found
Turkey Thighs With Prosciutto, Tomatoes and Olives
For all the talk about how boring turkey is, it can be quite rewarding when handled properly. But roasting a whole bird is among the least forgiving methods: The white meat almost inevitably overcooks and becomes dry, while the dark meat is undercooked and remains tough. In pursuit of perfectly moist meat and crisp skin, this recipe focuses on turkey thighs. All the measurements and timing are approximate. The general method is to cook the dark meat for a long time, with moisture, and it becomes so tender it gains the consistency of pulled pork. Brown all the meat really well on the skin side, then cook the thighs along with aromatic vegetables, olives, tomatoes, some pork and a bit of liquid. Expose the browned skin so it remains crisp. It may not be exactly traditional, but it makes sense.
Harvest Tart With Pumpkin and Peppers
A savory, olive oil-crusted tart stuffed full of golden, roasted peppers, jammy onions and some freshly grated pumpkin is a great dinner party treat, although it's perfectly wonderful for a family evening repast as well. Salt the pumpkin ahead of time to draw out excess moisture, though if you are pressed for time you can skip this step. To perk up the caramelized intensity of the filling, it is helpful to fold in something zingy like olive or capers, or perhaps a good splash of lemon juice.
Gratin of Celery Root
Brussels Sprouts With Sesame Seeds
Corn Pudding
Turnip Gratin
A turnip gratin can be a rich, creamy affair, but this lighter version made with low-fat milk is equally delicious and comforting. When you use low-fat milk for a gratin, you will find quite a bit of liquid in the pan when you pull the dish from the oven. Let it sit for 20 to 30 minutes and the turnips will reabsorb the moisture. If any liquid remains in the dish, it’s delicious spooned over the gratin.
Brussels Sprouts With Chestnuts
Long Island Country Samp
Sweet Bread Pudding
Stewed Fennel
Bourbon-Milk punch
Corn Pudding Stuffed with Greens
These individual corn puddings freeze well, so they can be made ahead of time. With their strip of green in the middle, they look lovely on the table. They don’t require many greens, so if you make a big batch of mustard greens or collards, you can freeze what remains for another meal.
Southern Greens
How one cooks greens says much about where and how a Southerner grew up. Seasoning, length of cooking time and how to tenderize older greens are often points of debate. Here, the Yankee food writer Amanda Hesser traveled to Georgia and brought back a version that combines the bite of mustard greens with the vegetal heartiness of collards and gives them both depth with ham hocks. Her trick for melding the flavors is a bit of sugar, which is a nice
Southern Turnip And Mustard Greens
Turkey Lasagna
Slow Roasted Fall Vegetables
Mashed Parsnips
Carrot, Parsnip and Potato Colcannon
In anticipation of Thanksgiving, I was playing around with colcannon, thinking it would be nice to make this year’s mashed potatoes with a twist. Colcannon is an Irish dish that traditionally pairs mashed potatoes with cabbage or kale. I decided to broaden the range of combinations, choosing different vegetables to mix with the potatoes, and used carrots and parsnips to great effect. Carrots and parsnips, whose flavors are quite similar, outweigh the potatoes in this sweet, light version. Scallions are traditional in colcannon, but I wanted something with a bit more substance, so I used leeks instead. I cooked them until soft in a little olive oil and stirred them into the purée with warm milk and butter. The resulting mashed potatoes are beautiful, delicious and healthful, too. Because parsnips can be fibrous, I recommend straining the purée or putting it through a food mill.
Veal Shanks With Dried Cranberries
Alsatian Pear Kugel With Prunes
Roasted Parsnips With Fresh Thyme
Grape Salad
This grape salad, which falls into the same category of old-fashioned party dishes as molded Jell-O salad, comes from a Minnesota-born heiress, who tells me it was always part of the holiday buffet in her family. It couldn’t be simpler to prepare and has only three ingredients: grapes, sour cream and brown sugar. Rather like a creamy fruit salad with a crisp sugar topping, it really is delicious, though the concept sounded strange to me before I first tasted it. Other versions, I hear, call for softened cream cheese and nondairy “whipped topping”; I can’t say I’ll be trying that. Some cooks caramelize the brown sugar under the broiler and some don’t, but I definitely recommend this step, which gives the dish a crème brûlée aura.
Warm Compote Of Autumn Fruits
Turkey Cutlets Marsala
Here is a recipe adapted from one written by Elizabeth David, the erudite British cookbook writer who died in 1992. Jill Norman beautifully reanimated it in her 2010 book “At Elizabeth David’s Table” and we took it along ever so slightly in the name of ease: lightly browned cutlets in a sauce of Marsala wine. The cooking is gentle, and takes little time. It pairs nicely with a mushroom risotto or a pile of rice.