Unknown offenders It’s a Saturday afternoon and you’ve got chores to do: you make breakfast…
Take a moment and picture your Thanksgiving table. What do you see? Turkey, of course, as well as stuffing, potatoes, pies, cranberry sauce, casseroles, greens, salads, and so much more. Everyone loves the classics, but there’s always an opportunity to add a unique spin. We’ve gathered 5 recipes that take Thanksgiving classics to the next level.
The one ingredient that is incorporated in every dish in one way or another? Water. Whether it goes directly into the dish or is used to wash your dishes at the end of the night, quality water is the hidden source of a successful Thanksgiving meal.
- 2 pounds russet potatoes, about 4 large potatoes
- 1/4 cup milk
- 2 tablespoons unsalted butter
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon wasabi paste
- 3/4 teaspoon salt
- Peel the potatoes and cut them into 1/2 inch chunks. Place potato chunks into a large pot and cover with cold water. Bring potatoes to a boil and boil until fork tender, 15-20 minutes. Drain potatoes and return to pot.
- Add milk and butter and mash with a potato masher until desired consistency is reached. Add parmesan, wasabi, and salt and mix until all ingredients are combined.
For the graham cracker crust
- 2 cups finely ground graham cracker crumbs (about 16 crackers)
- 1 tablespoon granulated sugar
- 1/2 teaspoon coarse salt
- 3 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
- 3 ounces (6 tablespoons) unsalted butter, melted
- 2 tablespoons packed light-brown sugar
- 1/2 teaspoon ground cinnamon
For the filling
- 6 ounces semisweet chocolate (preferably 55 percent cacao), chopped
- 1 can (15 ounces) solid-pack pumpkin
- 3/4 cup packed light-brown sugar
- 1 tablespoon cornstarch
- 1 1/2 teaspoons coarse salt
- 3/4 teaspoon ground ginger
- Ground cloves
- 2 ounces (4 tablespoons) unsalted butter, cut into small pieces
- 1 can (12 ounces) evaporated milk
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 ounce milk chocolate, melted
- Make the crust: Preheat oven to 350 degrees. Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in bowl. Firmly press mixture into bottom and up sides of a deep, 9 1/2-inch pie dish. Bake until firm, 8 to 10 minutes.
- Remove from oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides. Let cool on a wire rack. Reduce oven temperature to 325 degrees.
- Make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.
- Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.
- Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 55 to 60 minutes. Let cool in pie dish on a wire rack. Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.
- 1 pound crusty white bread, cut into 1/2-inch cubes
- 8 tablespoons unsalted butter, plus more for muffin tins
- 2 cups finely chopped leek or yellow onion
- 1 cup finely chopped celery
- 1/2 cup minced parsley
- 1 tablespoon minced sage
- 1 tablespoon minced thyme
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon freshly grated nutmeg
- 2 large eggs, well beaten
- 1 to 1 1/2 cups chicken or vegetable stock
- Preheat the oven to 400°F. Brush the wells of two muffin tins with melted butter. Spread the bread cubes onto two half sheet pans in an even layer. Bake for 5 to 10 minutes, stirring once, or until crisp and light golden brown. Reduce the oven’s temperature to 300°F.
- Add the butter to a large skillet set over medium-high heat. Once completely melted and the foam subsides, add the leek and celery. Cook, stirring occasionally, until tender, about 5 minutes. Remove the skillet from the heat and stir in the parsley, sage, thyme, salt, pepper, and nutmeg.
- Add the leek and celery mixture and the bread cubes to a large bowl; toss until well combined. Add the eggs and the stock; toss until well combined.
- Spoon the stuffing into the muffin tins, mounding it at the top. Make sure to pack the stuffing in tight so that the muffins won’t fall apart.
- Bake for 25-30 minutes, or until the tops are browned. Allow to cool in the muffin tins for 5 minutes. To remove, run a butter knife around the edge of each muffin, using it to help pop the muffins out of the tin. Serve warm.
- 6 large sweet potatoes
- 1 1/2 cups Coca-Cola
- 1/2 cup chicken or vegetable broth
- 3 garlic cloves
- 2 chipotle peppers in adobo sauce + 2 tablespoons adobo sauce from the same can
- 4 tablespoons butter, cut into pieces.
- Kosher salt and black pepper, to taste
- Preheat oven to 400 degrees F.
- Scrub sweet potatoes and slice into 1-inch thick slices (no need to peel). Arrange in a baking dish or roasting pan with at least 2” sides.
- In a blender, combine Coca-cola, garlic, chipotle peppers, and adobo sauce. Puree until smooth for 1 minute, then pour over sweet potatoes. Season generously with kosher salt and black pepper.
- Top off with pats of butter, then cover with foil and bake for 25 minutes. Remove foil, then bake an additional 20 minutes, or until tender. Taste and adjust seasoning with additional salt and pepper, as desired.
- 2 (2-3 pound) half turkey breasts, bone-in and skin on
- Canola or olive oil
- Black pepper
- 2 teaspoons herbs de Provence
- 1 teaspoon paprika
- Orange-Honey Glaze (recipe below)
- 1 teaspoon chopped fresh rosemary leaves
- 1 teaspoon fresh thyme
Orange-Honey Glaze Ingredients:
- ¾ cup honey
- 1 teaspoon, heaping, orange zest
- ¼ cup fresh squeezed orange juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon cracked black pepper
- Preheat the oven to 375°, and line a baking sheet with foil.
- Place the turkey breasts bone-side down onto the baking sheets, and drizzle with a couple of tablespoons of the oil; sprinkle a couple of good pinches of salt and black pepper over each of the turkey breasts, along with the herbs de Provence and the paprika divided equally among each.
- Insert a digital thermometer into the thickest part of one of the breasts.
- Next, pour the Orange-Honey Glaze into two separate small bowls, reserving one half for after the turkey is sliced, and using the other half to brush over the turkey as it roasts.
- Place the turkey breasts into the oven to roast, and after 30 minutes, brush them liberally with the glaze.
- Continue to roast for another 10 minutes, and then brush on more of the glaze.
- Continue to roast for another 10 minutes, and brush once more with the glaze; roast for about another 10 minutes, and remove the breasts from the oven once the internal temperature reaches 165°.
- Allow the turkey breasts to rest for about 10 minutes before slicing the meat; then once sliced, drizzle just a little of the reserved glaze over the slices, and sprinkle over the fresh rosemary and thyme before serving.
Orange-Honey Glaze Directions:
- Add all of the ingredients to a small sauce pan, and whisk to combine; bring to the boil and reduce the heat to low to gently simmer the glaze for 10 minutes.
- Pour the glaze into a bowl or glass container, and allow it to cool until thickened and glossy before using.