Thanksgiving Recipes

With Thanksgiving just around the corner, it is time to start planning for your special holiday feast. This week we have put together a mouthwatering selection of our favorite holiday dishes, each with its own savory new twist! Sage and honey roasted turkey, brussels sprouts with parmesan and pancetta, sweet potato fries, orange-spice glazed carrots, and rustic horseradish mashed potatoes…

Sage and Honey Roasted Turkey

Brine

1 ½ cups salt

4 cups brown sugar

2 cups honey

4 sprigs of rosemary

6 sprigs of sage

2 tbsp. ground cinnamon

2 lemons, halved

2 gallons boiling water

Turkey

1 fresh or thawed turkey (about 18-20 lb.)

2 pounds of butter, melted

½ cup honey

2 sprigs Rosemary and sage, chopped

Salt and pepper

Place turkey in brine for 10-12 hours in a container large enough to cover the turkey with brine, and keep it cool in the refrigerator. Preheat oven to 325 degrees. Remove turkey from brine, pat dry with paper towel and place in a roasting pan. Combine melted butter, honey and herbs and rub butter over turkey skin. Insert several sprigs of sage and 1 rosemary sprig inside of turkey (along with stuffing, if using). Place turkey, uncovered in oven. Every 30-40 minutes, baste with herbed honey-butter. When the thickest part of the thigh is 160 degrees then the turkey is done. Remove the turkey from the oven and let it cool for about 20 minutes. Garnish with rosemary and sage, dressing, or roasted vegetables.

Sautéed Brussels Sprouts with Parmesan and Pancetta

2 lb brussels sprouts

8 cups water

Salt

2-3 tbsp. butter

1 tbsp. fresh thyme, chopped

2 tbsp. grated parmesan cheese

4 tbsp. shallots, chopped (about 2 large shallots)

1 tbsp. garlic, chopped

3-4 slices of Pancetta, chopped

Salt and pepper to taste

Boil brussels sprouts in 8 cups salted water until tender, then place into ice water bath. Sauté pancetta and garlic in butter for several minutes over medium heat. Remove Brussels sprouts from ice water and cut (vertically) in half. Next, add Brussels sprouts and shallots to pancetta and garlic and cook over high heat until brown on sides, adding more butter if needed. Add chopped thyme, parmesan cheese, salt and pepper. Serves approximately 6.

Sweet Potato Fries

4 medium sweet potatoes, peeled

3 ½ tbsp olive oil

2 tbsp. brown sugar

1 tsp. salt

1 tsp. pepper

2 tbsp. fresh chives, chopped

Preheat oven to 450 degrees. Cut the sweet potatoes in have, lengthwise and cut each half into 3 long spears. Place on sheet pan and sprinkle with olive oil. Mix brown sugar, salt and pepper and sprinkle onto potatoes. Bake for 15-20 minutes and turn over fries to bake another 5-10 minutes until lightly brown. Add salt and fresh ground pepper to taste and garnish with chives. Serves approximately 6.

Orange-Spice Glazed Carrots

1 lb baby carrots

½ cup butter

¼ tsp. salt

4 tbsp. sugar

½ tsp. cinnamon

1 tsp. ground ginger

Zest from 1 lemon

1 cup orange juice

3 tsp. flour

2 cups water

Parsley (optional)

Melt butter in a pan over low heat. Add carrots and cook for 3 minutes, then add sugar, salt, spices, orange juice and flour. Next, add the water, cover and cook for about 20 minutes. Garnish with lemon zest and parsley. Serves approximately 6.

Rustic Horseradish Mashed Potatoes

6 red or new potatoes

3 tbsp. sour cream (optional)

1 cup (low-fat optional) milk, buttermilk or whole whipping cream

½ stick butter

3-4 tbsp. prepared (creamed) horseradish

Salt and pepper to taste

In a large pot of salted water, boil potatoes until very tender, leaving skins on for a more rustic texture. Smash potatoes in pot and add (warmed) milk or cream, and butter. Blend until creamy, and add sour cream, horseradish, and salt and pepper. Serves approximately 6.

Recipes by Emily Buller and Karen Grimes