Thanksgiving is by far my favorite holiday. What could be better than a holiday centered around family, friends, and delicious food?
1 1/2c. white whole wheat flour
1c. spelt flour
1 cup butter, chilled and cut into small pieces
1/4c to 1/2 c. ice water
Glühwein (mulled wine)
the two desserts I previously mentioned
2 stalks celery, chopped
2 small onions, finely chopped
1 1/2-2c chicken broth
15 stale rolls, cut into cubes
sage, rosemary, salt, pepper to season
Saute celery and onions in butter until soft, about 5 minutes. Season with herbs, salt and pepper. Add to bread crumbs and stir. Stir in broth slowly until just combined (you don’t want it too soggy). Add egg and combine. Put inside your turkey. I put the rest in silicone muffin liners and baked at 350º for about 15 minutes, but a casserole dish would also work.
2c pan drippings
1tsp boullon powder
salt and pepper
1/4c- 1/2c flour
Add pan drippings and bouillon powder to pan. Combine water and 1/4c flour and stir until there are no lumps. Add to drippings and whisk, whisk, whisk. Bring to a boil. If the gravy is not thick enough, repeat 1T at a time. Whisk until desired thickness. Add salt and pepper to taste.
500g cranberries, washed
1/3c orange juice
1/2-1c sugar, depending on taste
1tsp orange rind
1/2tsp powdered ginger
Combine water, juice and sugar in a medium saucepan and bring to a boil over medium heat. Add cranberries and cook until they are soft, 10-15 minutes. Add orange rind and ginger. Mixture will thicken even more upon cooling.
Green Bean Casserole
adapted from here
1T olive oil
1 pound button mushrooms, sliced
3 small onions, chopped
1 clove garlic, finely chopped
1/2c heavy cream
1 cup chicken stock
Salt and black pepper
3 cans green beans
1c French’s fried onions (Röstzwiebeln)
In a food processor, combine half the mushrooms and onions. Puree to form a paste and set aside. Meanwhile, saute olive oil, onions, and mushrooms in a large saucepan until soft.
Add garlic and thyme as well as mushroom-onion paste. Reduce heat to medium-low. Add cream and stock and season with salt and pepper. Combine with the green beans and 1/2c fried onions.
Bake at 375ºF for 30 minutes. Sprinkle with the other 1/2c of fried onions and bake for another 5 minutes or until crispy.
This is muuuuch better than when made with the Campbell’ss cream of mushroom soup not to mention the fact that I know exactly what was put into it and can pronounce all of the ingredients 🙂 Maybe next year I’ll even fry my own onions…
recipe adapted from here
1/2c very warm water
2tsp active dry yeast
1T maple syrup
1/4c pumpkin puree
1T olive oil
3/4tsp kosher salt*
1tsp dried rosemary
1 3/4c unbleached bread flour (German type 405)
Add the yeast to the water and let sit for about 10-15 minutes until foamy. Add maple syrup, pumpkin, and olive oil.
Combine flour, salt, and rosemary in a large bowl and and the wet ingredients. Knead until dough forms, about 10-15 minutes. Spray another bowl with oil and let dough rise for about two hours.
Punch down dough and tie into knots. Bake at 450º for 11-15 minutes, until brown.