Thanksgiving – 2012

November 23, 2012 § Leave a comment

This Thanksgiving was a mix of family recipes and recipes from the web. As usual we had the Cranberry Relish from my Mom and the Amish Baked Corn. Both of these recipes are in separate posts in this Blog.
In addition we had Turkey, Dressing, Buttermilk Mashed Potatoes and Sautéed Brussel Sprouts with Balsamic and Bacon.

The Buttermilk Mashed Potatoes:
4 pounds baking potatoes, peeled and cut in 1-inch diced
2 tablespoons + 2 teaspoons kosher salt
2 sticks unsalted butter
1 cup buttermilk
1 teaspoon pepper

Put the potatoes and the 2 tablespoons of salt in a large pot and cover with cold water, bring to a boil, lower heat to medium and cook until tender.
Drain and place back in the hot pot to remove some of the excess moisture.
Mash with the remaining ingredients. Server hot.

The turkey brine recipes can be found Here

I made a dressing recipes from Epicurious:
I did, however, cook it in the crockpot and decreased the liquid by about 1/2 cup, cooking it for about 2 hours on high and then low for another hour.
“Simple Is Best” Dressing
Bon Appétit | November 2012
by Victoria Granof
The familiar mix of herbs in this dressing offers homey comfort.
Yield: Makes 8 to 10 servings

3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish
1 pound good-quality day-old white bread, torn into 1″ pieces (about 10 cups)
2 1/2 cups chopped yellow onions
1 1/2 cups 1/4″ slices celery
1/2 cup chopped flat-leaf parsley
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 1/2 cups low-sodium chicken broth, divided
2 large eggs

Preheat oven to 250°F. Butter a 13x9x2″ baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. DO AHEAD: Dressing can be made 1 day ahead. Uncover; let cool. Cover; chill.
Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).

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