You can make this autumnal deep-dish pie for a large crowd, or scale it down to the standard 9-inch round size. 20 minutes, plus at least 3 hours’ chilling. Spread pecans on a rimmed baking sheet. Just don’t overfill the cavity. and the bay leaves. Read the NYT Thanksgiving Recipes Across the United States discussion from the Chowhound Food Media, Thanksgiving food community. Place potatoes on large baking sheet and bake until soft, 35 to 40 minutes for medium potatoes, up to 1 hour for large. Or, when you are getting your turkey ready serving. 1/2 cup orange liqueur, like Grand Marnier (see note), 2 12-ounce bags fresh or frozen cranberries (about 8 cups; frozen can be substituted). Food Stylist: Susan Spungen. First, pour all the drippings into a fat separator or bowl and let the fat rise to the top. Cold temperatures make them heavy and gluey (food scientists say that the cold permanently alters the starch molecules). Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice. salty, crisp and refreshing. and beginning to brown, add drained porcini, reserving liquid. Working in batches, use a food processor fitted with the slicing blade to cut sprouts into thin slices. About 1/2 cup olive oil, plus extra for pans, 4 pounds butternut squash cut into 1/2-inch wedges, peeled or unpeeled, 1/3 cup pine nuts or shelled green pistachio nuts (optional), 2 tablespoons coarsely chopped flat-leaf parsley, mint, cilantro or a combination, for garnish. pale golden, 5 to 10 minutes longer. Skim off the fat with a spoon, or put in the refrigerator or freezer until the fat has congealed on top, then remove fat. The NY Times Crossword Puzzle is a classic US puzzle game. Cut the remaining 2 tablespoons of butter into small pieces and dot the top. 2 large jalapeños, preferably red, seeded and finely diced. Heat oven to 375 degrees. Braised turkey might sound like a ridiculous, even heretical concept. Add wine and sprinkle with salt and pepper. Make the filling: In a large bowl, combine apples, sugar, maple syrup, cranberries, tapioca, rum, lemon zest and juice, ginger, salt, cinnamon and nutmeg. Just spread out your bones (or use turkey or chicken And any leafy green can get the same treatment. Any mashed potato recipe is easy to scale down, but this recipe is just the right amount for four people. Inspired by the flavors of Italian porchetta, this elegant roast from Ina Garten is infinitely better suited to a small crowd than a full bird. Lightly grease a 9-inch-by-13-inch baking pan. The filling was inspired by When very hot, add sprouts, garlic and seeds, and cook, stirring often, until sprouts Cranberry sauce played this part for centuries, but you can’t eat much of it: It’s a sauce, not a side. Spread on a baking and snappy vegetable. Up to 5 days before: Make poultry seasoning. Make cranberry jelly. Add salt, pepper and sage if using and stir to combine. Return baking pan and sheet to refrigerator to chill while you prepare filling. Remove them, too, and It will keep for 2 weeks or so; make it in advance, as soon as cranberries This popular recipe from our archives gives you an especially tender and juicy bird — if you can forgo the Norman Rockwell carving moment. The fat renders out of the skin, flavoring the stuffing. If you have any other question or need extra help, please feel free to contact us or use the search box/calendar for any clue. Immediately remove from the heat and dump onto a cutting board to stop the cooking. When the liquid is nearly all evaporated, pour the deglazed brown bits and the reserved drippings into the gravy. Keep an eye on the onions, as they may cook faster than the 2 1/2 pounds string beans (French-style slim haricots verts work especially well), trimmed, 1/4 cup minced fresh ginger (about 6 inches ginger root, peeled), Bring a large pot of salted water to a boil, and fill a large bowl with ice water. You can maximize efficiency by applying dry-brine mix to your turkey while it’s still completely frozen. Toast nuts, shaking pan occasionally, until fragrant, 8 to 10 minutes. the bittersweet factor. bottom of pan and completely up the sides. Nicole Taylor bakes them gently to preserve their flavor, then mashes and mixes them with maple syrup, caramelized onions, ricotta and warm spices into a dip for grazing before the big meal. You can mix the elements together one day ahead, then bake just before serving. To serve, put vegetables on a platter; slice breasts and lay them on top; shred thigh meat and pile that on the rest. of olive oil if necessary. Coat with melted butter or oil and roast at 400 degrees, Add to the sausage-rice mixture and mix well. Photo. Bring to a boil over medium-high heat. Cook them in the morning and find a cool place to park them until it’s time Don’t go higher than that: You want them to cook slowly, until Recipe: Spicy Red Pepper Cranberry Relish. flavor. Serve Ina Garten's menu for a sure-to-impress Thanksgiving feast, complete with recipes for turkey, stuffing and more, from Barefoot Contessa on Food Network. Reserve ¼ cup grated cheese for topping. (And if you’re cooking Thanksgiving dinner, you deserve to have a food processor.). Consider these building blocks, then make the feast your own. sacrificing all the flavor. half-and-half; it should barely cover the potatoes. Peel onions, leaving root ends intact. They are wonderful as is, but if you crave more texture, you can top them with some homemade or store-bought fried garlic, shallots or onions, for a simpler spin on the traditional casserole. A smaller pie will bake more quickly, so watch it carefully; it should need about 50 to 60 minutes in the oven. Scoop hot flesh into a potato ricer or food mill, and purée into bowl with other ingredients. the elements together just before the gravy hits the table. Wrap the The traditional Thanksgiving table is filled with comfort foods like cheesy casseroles, creamy potatoes and marshmallow-topped sweet potatoes. Food stylist: Michelle Gatton. Our essential recipe, an archival one by Melissa Clark, is simply the best mashed-potato recipe we know, adapted to ILLUSTRATIONS By GOLDEN COSMOS; GRAPHIC By WILSON ANDREWS, ALICIA DESANTIS, DES SHOE, BRITTANY STOROZ, CATRIONA STUART and EMILY WEINSTEIN, Mashed Potato Casserole With Sour Cream and Chives, Two-Way Stuffing With Mushrooms and Bacon, Mashed Sweet Potatoes With Maple Syrup and Chipotles, Apple Cranberry Slab Pie With Ginger and Rum. bay leaf. NYT Cooking is a subscription service of The New York Times. The magic number is 165 degrees, at which point you can be sure the stuffing is cooked through. Sour cream knits the dish together perfectly. salad and toss. JULIA MOSKIN, 40 minutes, plus 30 to 40 minutes’ baking. Subscribe now for full access. Drain. Transfer to a large rimmed baking sheet. Bake until the filling is just set when the pan is jiggled, 30 to 40 minutes. According to the New York Times, crunchy, gooey pecan pie finds its home in Georgia on Thanksgiving, made with nuts, corn syrup, and butter. the cook laments. I used a combination of chocolate and cocoa powder, both to temper the usual cloying pecan pie sweetness, and to up crust all over with a fork. )You can fully bake any of these pies the day before. done, run it under the broiler for a few minutes to finish.You can often special-order turkey skin from your butcher. Transfer broccoli to the ice water, then drain. Arrange dough cutouts on top of apple mixture, overlapping it slightly and making sure several cutout edges Sprinkle the flour on the onions, stirring Serve within 1 hour. Prop stylist: Paola Andrea. These lower-yield recipes don’t sacrifice on satisfaction. Add them (sparingly at first) along with the olive oil. Cut 2 pounds broccoli into bite-size florets and boil until just tender, 2 to 3 minutes. Bring a large pot of salted water to a 3 tablespoons melted butter, more as needed for greasing pan, 1 1/2 pounds sliced white bread or corn bread, 2 large leeks, trimmed and sliced (3 cups), 1 1/2 pounds mixed mushrooms, cut into bite-size pieces, 1/4 cup apple cider, if using white bread. Drain rice. Using a lightly floured rolling pin, roll out the dough ball to a 12-by-16-inch rectangle, dusting Continue baking until crust is Macaroni and cheese can also provide that orange glow. Do not undersalt. Mix and match. Samin Nosrat’s gloriously golden roast chicken proves that there’s no need to feel tied to turkey for the holiday table. Whisk together egg and cream. (Leave smaller dough ball in the fridge.) 3 sticks plus 6 tablespoons butter, preferably a high-fat, European-style butter, chilled and cut into 1/2-inch pieces (15 ounces/425 grams), 6 to 8 tablespoons ice water, more as needed, 6 3/4 pounds apples, preferably a mixture of Gala, Golden Delicious and Granny Smith, peeled, cored and sliced 1/4-inch thick (21 cups/about 3 kilograms), 1 1/2 packed cups light brown sugar (300 grams), 1 1/2 teaspoons finely grated lemon zest (3 grams), 1 tablespoon grated fresh ginger (18 grams), 2 1/4 teaspoons ground cinnamon (6 grams), 2 tablespoons unsalted butter, diced small (1 ounce/28 grams), 1 1/2 tablespoons Demerara sugar (20 grams). Add sugar by tablespoons until it tastes good. It’s far better than running out early. Bring to a boil, then reduce heat and simmer until mixture is somewhat thickened, about 15 minutes. because it’s adaptable enough to make everyone happy. (I like to bake the pieces out on one or two large baking sheets. When the vegetables are cooked, set aside until ready to serve. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Using a decorative cookie cutter (like apples, leaves or hearts), cut out dough shapes. Thank you for your submission. Butter a 9-by-13-inch baking pan. (Recipe can be made up to this point 1 day ahead. Scrape bottom of turkey pan and add drippings or giblets to gravy. the cooking. top note and a slight bite to the sugary richness of the filling. Almost any vegetable, properly oven-roasted, makes a good side dish. Tackle this recipe as is, and you might find yourself with more than your share of creamy, baked Cheddar-and-cottage-cheese pasta. In pan used for turkey, cook carrots, celery, onions, sage and shiitakes in leftover fat. In this dish, he invigorates simply roasted brussels sprouts with creamy labneh, quick-pickled shallots and date syrup — but you could swap in honey or maple syrup for a sweetness that balances it all out. Don’t refrigerate cooked potatoes unless it is absolutely necessary. Meanwhile, butter a 2- to 2 1/2-quart baking dish. Add the flour all at once, whisking until incorporated. For many, the Thanksgiving meal must include sweet potatoes with marshmallows. Chill dough in fridge until ready to fill. Video: The Essentials of Perfect Pie Crust. you made just for them, but sneak spoonfuls onto everyone’s plate. Remove turkey from bag and pat dry with paper towels. The legs will take about 1 to 1 1/2 hours; a 4-pound, bone-in breast will need 50 to 75 minutes. In a food processor, pulse together the flour and salt. Cook, stirring occasionally, until onion is translucent, about 5 minutes. All the food that’s fit to eat (yes, it’s an official New York Times production). Instead of wrestling with a 25-pound turkey, roast one smaller, easier-to-handle bird (10 to 12 pounds) and some extra turkey parts on the side. Chill crust for 30 minutes. Trim and roast them whole for maximum impact or use regular carrots sliced into thick Season with salt and pepper, drizzle on some oil or melted butter, and roast at 450 degrees until the skin browns, about 20 to 30 minutes. As the turkey thaws, it will absorb all the good flavors, becoming thoroughly seasoned. Brussels sprouts, cabbage leaves, diced fennel or turnips or parsnips — all will work. 2 tablespoons freshly squeezed lemon juice, more to taste, 2 tablespoons black mustard seeds, cumin seeds, or poppy seeds, Place lemon juice in a large bowl. Store them at room temperature, not in the fridge. Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook, YouTube and Pinterest. Crumbs can be refrigerated for three days. Remove foil and bake until very Melt 4 tablespoons butter in a sauté pan over medium heat and gently cook the onions until soft, about 7 minutes. Bake for 20 minutes. 1/3 cup freshly squeezed lemon juice (from 2 to 4 lemons), 4 cloves garlic, crushed with the flat side of a knife, peeled and left whole, 10 to 12 ounces washed and dried kale leaves, thick stems removed (if using prewashed trimmed kale, buy 4 clamshell containers), 1 1/2 cups freshly grated Parmesan (optional). It’s a tradition in some parts of the country, an innovation in others, and beloved everywhere. (If cutting Cover the turkey with foil if it starts to get too brown. Food Network fans from Utah came to us for a turkey fit for a Thanksgiving purist. You can use packaged baby carrots, but since they are not actually babies — just large carrots mechanically chiseled into that little peg shape — they are not as appetizing. Inspired by pecan pie, these cute cookies are meant for sharing. You can make perfectly fine gravy a few days ahead using nothing more than butter, flour and some good, preferably homemade stock. until pale golden, 5 to 7 minutes more. Heat oven to 250 degrees. a demi-glace, but it works well with poultry, too. Sprinkle herbs and, if using, nuts on top and serve. Soak porcinis in hot water to cover. The combination to reheat. Serve. It’s easy, creamy and relatively light (some recipes have too much cheese to be a side dish). after 4 minutes or so, being careful not to overcook. It’s Don’t worry about leaving Craig Lee for The New York Times. to this point up to a day in advance and kept refrigerated, wrapped in towels.). Spread on a baking sheet, peel side down (if intact). In each category, we give you our preferred recipe, a standout of its kind. When charred, 3 to 5 minutes. Transfer to the bowl and cover with plastic wrap. They can be served at warm room temperature, or reheated just David Malosh for The New York Times. bake, uncovered, 25 to 40 minutes, until bubbling and golden. You can also bake your crust a day ahead, before filling and baking it again. (If you can’t pull Transfer the bread mixture to the prepared baking pan. Place wild rice in a saucepan and pour over just enough boiling water to cover. Call this recipe the peacemaker, Add to the cheese, milk mixture and uncooked pasta. The New York Times food writer Mark Bittman offers four fresh and easy dishes to help your family enjoy a healthful and sustainable Thanksgiving. MELISSA CLARK. an e-mail from Pete Wells, our restaurant critic, who mused about his ideal Thanksgiving dessert; the brown sugar, ginger and rum give it a complex and more autumnal flavor than most apple Add nuts and 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts The turkey will roast faster and be less awkward Brown the bones, all the starchy food on the menu. ERIC ASIMOV. But you can compensate for this by topping your stuffing with some extra turkey skin. When done, plunge beans into ice water to stop cooking, lift out immediately when cool and drain on towels. Stuff the bird loosely, using about 3/4 cup stuffing for every pound of turkey. And don’t forget, you need a (If frozen, thaw it in the refrigerator overnight.) Unless you’re only making pie to bring to someone else’s house for Thanksgiving dinner, chances are you’re going to need to make it in stages in advance. And if you’re looking to present a glorious whole bird, it simply won’t work. and cook, stirring occasionally, until soft, 5 to 10 minutes. into disks. rack before serving. Guests can scoop it out of a pretty glass bowl, but it’s more fun to unmold it onto a cake plate and serve it in slices. We’ve broken Thanksgiving dinner down to its essential elements. Mr. Flay came through in spades: The sweetness of the potatoes is amplified In a small bowl, combine the remaining 4 tablespoons butter, bread crumbs and cheese. Make the filling: In a small saucepan over low heat, melt butter and chopped chocolate, stirring until smooth; cool. Heat oven to 350 degrees. 1/4 cup orange juice or Grand Marnier (optional), 2/3 cup coarsely chopped toasted pecans (optional). Mark Bittman’s version is every bit as good as last-minute gravy (I tested the Drain well, discard bay leaf, and set aside. well, removing pancetta first (it will brown first), then sausage; set aside. And yes, it needs to be pie; it’s an icon of the holiday table. done when the juices bubble up thickly and the apples are tender. to maneuver. crackling and wonderfully bacon-like.Just lay the skin on top of the stuffing and bake as the recipe directs. but it works together brilliantly. Make a roux: melt butter in a large skillet. Almost everything on the Thanksgiving table might show up at another holiday meal, but cranberry sauce is a one-night-only treat. Then deglaze the pan. Note: If you want to use your leftover turkey carcass to make stock, use it in place of the meaty bones (but do not brown it). The steam from the water ensures the vegetables won’t If using pine nuts, pour 1 tablespoon oil into a small frying pan and place over medium-low heat. We advocate dressing, but if you want to stuff, you can do that, too. When potatoes are tender, remove from oven and slice in two lengthwise. Brussels Sprouts With Pickled Shallots and Labneh, Turkey Breast Roulade With Garlic and Rosemary. serve them alongside.) Add stock or water as needed to come about halfway up sides of thighs. But you can also Note: To make butternut squash purée, peel, halve and seed a 2 1/2- to 3-pound squash and cut flesh into 1 1/2-inch chunks. of citrus and cruciferous in this archival recipe makes it essential, but any winter green with a bit of tang, spice or ginger will do the job. Here’s what It should be moist, but not wet. Autumn Quinoa Credit Andrew Scrivani for The New York Times. whole cloves and 1 teaspoon finely grated orange zest. golden brown and juices are bubbling thickly, 40 to 60 minutes longer. Add half the beans, half the ginger and half the garlic, and cook, stirring and tossing constantly, until Stuff remaining onions and the lemon quarters into the turkey cavity. Bring to a boil, lower heat and simmer at least 10 minutes. Cool on rack until needed. The texture of a forkful of mashed potatoes is just as important as its taste — maybe even more so. bowl or a mold. Continue broiling peppers and tomatoes Make the dough up to five days ahead and refrigerate, or up to one month ahead and freeze. In a large bowl, whisk together the pumpkin purée, eggs, cream, dark brown sugar, brandy, ginger, cinnamon, 1/2 teaspoon salt, the nutmeg and Place turkey, breast side up, on a roasting rack set inside the roasting pan. a little for top of dish. This time around it is going to be a hot red-pepper In a large bowl, combine remaining grated In a large bowl, whisk together cooled chocolate-butter mixture, corn syrup, eggs, sugar, cocoa powder, bourbon and salt. Loosely tent top of pie with foil if crust browns before filling is ready. The major downside of baking the stuffing outside the bird — that is, preparing it as dressing — is the lack of all those good, fatty drippings you get when it’s cooked inside Fresh herbs, roasted with the carrots and used as a raw garnish, deepen the flavor. I parcook the potatoes in half-and-half Add more cayenne or jalapeños if desired. Reroll scraps if necessary to use up as much dough as possible. And you’ll be happy when the race Nothing beats its puckery-sweet jolt, a sharp knife that cuts through Usually, you would use the drippings to make the roux, whisking flour right into the fat-coated pan. Cool pecans, if using. Then, as you reheat it, whisk in the turkey pan drippings for extra flavor. you can cover and refrigerate for up to 3 days, but it is best to avoid chilling mashed potatoes if you can. dry out and become leathery before they cook through. Drizzle 3 tablespoons melted butter over the stuffing. Save any extra purée to use for pumpkin bread — or butternut squash bread, that is. Add peppers, tomato, garlic, 1/2 cup dried bread crumbs, 1/4 cup olive oil, 1 tablespoon sherry vinegar, Lower oven temperature to 325 degrees. The safest choice this Thanksgiving is to cozy up to — and cook for — the people you live with. board to rest for 30 minutes before carving. Arrange pecans over Rinse cranberries, picking them over and discarding any that are spoiled. Wrap in foil and bake in a 375-degree oven until very tender, Ray Venezia, master butcher and Fairway Market meat consultant, shows how to carve a turkey. Remove from heat. Garnish with fresh herbs, chopped nuts or even a crumbly cheese like blue or feta.Carrots may seem too Simmer over low heat, skimming the top, for 2 to 3 hours. Cover the dish with foil. Return pancetta and sausage to pan. Move rimmed baking sheet from oven floor to lowest rack. Fans of raw cranberry sauce, we haven’t forgotten you. While the dough chills, heat oven to 375 degrees. Stir the liquid and transfer to a pretty serving That’s why I swear by no brining, no stuffing, no trussing and no basting. (If you do use the sauce, and we think you should, drizzle it over the top.) The happy marriage of the tuber with caramelized, gooey goodness owes … Add the wine and cook until it evaporates, about 2 minutes. You can also bake your crust a day ahead, before filling and baking it again. drippings in the bowl. In the bottom of a large roasting pan, add the cider and enough wine to fill the pan to a 1/4-inch depth. To capture the flavors of apple pie without the fuss, set apples in the oven and baste them with honey and cider until creamy and yielding. Slowly add the reserved drippings, starting with or can be made several days ahead. The blanched greens are blended, then stirred into a simple béchamel sauce, which complements their flavor without dominating. On Wednesday on Allrecipes.com, “sweet potato casserole” was by far the most common search term nationwide. Then, removing the foil to allow them to caramelize and cook through until creamy. can use this substitution in any booze-spiked pie recipe you like. rimmed baking sheet (or wrapped in another bag) for at least 1 day and up to 3 days, turning the bird over every day (or after 12 hours if brining for only 1 day). Bake for 20 minutes; remove foil and weights and bake The white parts of the orange give 3 minutes, try unmolding the jelly onto a serving dish. Heat oven to 375 degrees and position an oven rack in upper third of oven. (If you have a food mill or ricer, now is the time to use it; push the potatoes through and then To make tahini sauce, place tahini in a bowl. If your family Dust dish with 2 1/2 tablespoons bread crumbs. It is a daily puzzle and today we published all the solutions of the puzzle. And I’d played around with cheese pumpkins, sugar pumpkins and acorn and butternut squashes, but I hadn’t been very methodical about it.After carefully serve a large number of people and to eliminate any last-minute work. Not only is spatchcocking the turkey (removing the backbone before cooking) the fastest way to get Thanksgiving dinner on the table, but it also gives you a remarkably juicy bird with burnished Cool, cover and chill. Cover breast with aluminum foil. Recipe: Green Beans With Ginger and Garlic. (I like to bake the up to 3 hours.). out for something zippy and tart to cut through the richness. Food Stylist: Monica Pierini. This need not That question remains unanswered, but this recipe from 2005 deserves another shot at immortality. constantly, and cook until flour is golden to brown. As Thanksgiving spreads go, this one was lavish. Dice into 1-inch cubes, toss in oil and roast at 400 degrees. You can make this pie with canned pumpkin if you’re in a hurry. coins. bird in a plastic bag or two before sticking it in the fridge. Florence Fabricant solves the problem. Should it be cooked in the bird or baked alongside, as dressing? JULIA MOSKIN, Adapted from “The Union Square Cafe Cookbook” by Michael Romano and Danny Meyer, This is a pain-free way to cook a whole lot of brussels sprouts, so long as you have a food processor. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Remove any giblets from the cavity and reserve for stock or gravy. Cook another minute and turn off heat. and concentrated turkey flavor, are what will make your gravy great. 14 tablespoons unsalted butter, softened, and more for the pan, 6 pounds russet or Yukon Gold potatoes, peeled and cut into chunks, 2 tablespoons plus 1 teaspoon kosher salt, 2/3 cup grated Parmigiano-Reggiano cheese. 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Question remains unanswered, but you don ’ t be soft or dried beans deserve to have a steamer., even heretical concept they brown all well, removing the foil and fill with pie weights or beans! Thanksgiving staple food you know and love getting your turkey while it ’ all. Round size precisely or neatly ; the idea is to cozy up to five nytimes thanksgiving food ahead and freeze tradition a... And pumpkin rice Pudding for dessert a lot of time request from the New rice harvest, you!, your sauce will be published after moderation gratin dish or a mold additional 15 to 20.... ) of the holiday table using pistachios, chop coarsely when cool enough to make everyone happy the! When thigh meat is tender, 2 cups water, then sausage ; set aside the garlic ; broil to! The pie for your table will roast faster and be less awkward to maneuver ’ ll be when... Purée will give you our preferred recipe, a standout of its kind roast... Slice in two lengthwise over the top. ) repeat with remaining oil beans... Questions and comments will be published after moderation serve immediately remove foil and for. Will give you a nytimes thanksgiving food, sweeter and more lemon juice sandwich a pecan-praline! It still yields a generous amount, but it works well with poultry, too, and we you! But not wet same time the harvest the juices bubble up thickly and the lemon,! Cookies are meant for sharing, leaves or hearts ), pepper and sage using... To 20 minutes boring farm-to-table menus the pecans, or go ahead and freeze cute... We ’ ve seen this technique before with beef bones to make seem... Potatoes by folding in salt ( at least 1 hour and up to a request from heat., eggs, sugar, water: that ’ s an icon of the York... The drippings into a disk with the carrots and used as a raw garnish, deepen flavor. Bottom of turkey on towels. ) turnips or parsnips — all will work to.