A Southern Thanksgiving Dinner

Transcription

1 A Southern Thanksgiving Dinner Cornbread, collard greens, pecans, sweet potatoes and grits add a touch of Southern flair to the traditional Thanksgiving dinner. the menu Juicy Roast Turkey Classic Pan Gravy Cornbread & Sausage Stuffing Creamy Collards with Smithfield Ham Sweet Potato & Grits Spoon Bread Herbed Buttermilk Biscuits Pecan Rum Tart

2 shopping list Fresh Produce 2 large heads (about 3 lb. total) collard greens, washed, stemmed, and cut into 1/4-inch strips 2 lb. sweet potatoes, peeled, cut in 1-inch chunks 3-4 large onions 2 medium bell peppers, one red and one green 4 ribs celery 1 small carrot 1 large bunch fresh thyme 1 bunch fresh flat-leaf parsley 1 bunch scallions 1 small bunch fresh chives 1 small bunch fresh dill 1 head garlic 1 medium shallot Meat, Eggs & Dairy: One 14-lb. turkey (preferably fresh and natural), with neck and giblets 3/4 lb. sweet Italian sausage 3-1/2 sticks unsalted butter 6 large eggs 2-1/2 cups buttermilk 2-1/4 cups heavy cream 1-1/2 cups chopped Smithfield ham, other countrycured ham, or prosciutto Other Groceries: 1-1/2 cups pecans 1-1/4 cups stone-ground grits 1 cup yellow cornmeal 1/2 cup dark corn syrup 3 Tbs. vegetable shortening or lard 2 Tbs. dark rum 1/2 tsp. freshly ground white pepper Pantry Staples: 6 cups unbleached all-purpose flour 3-4 cups homemade or low-salt canned chicken stock 1/2 cup maple syrup 1/4 cup granulated sugar 1/4 cup packed brown sugar 2 Tbs. vegetable oil 4 tsp. baking powder 1 tsp. pure vanilla extract 1-1/4 tsp. baking soda 1/4 tsp. ground nutmeg 1/4 tsp. ground cinnamon 1 bay leaf Pinch cayenne (optional) Pinch of crushed red pepper flakes (optional) Olive oil Kosher salt Black Peppercorns menu timeline Two Days Ahead: Make the tart dough, roll out, and chill. One Day Ahead: Make the cornbread for the stuffing. Finish and bake the pecan rum tart. Lightly cover with plastic wrap. Make the turkey giblet broth for the gravy. 5 Hours Before Dinner: Prep turkey for roasting. If cooking stuffing inside your turkey, make the stuffing and stuff the bird. 4 Hours Before Dinner: Put turkey in the oven. Make the biscuits. 3 Hours Before Dinner: Flip turkey and continue to roast. Prep all the for the spoonbread and collards. 2 Hours Before Dinner: Make the spoonbread. 1 Hour Before Dinner: If baking the stuffing separately, put it in the oven. Make the creamy collards, keep warm. 30 Minutes Before Dinner: Take turkey out of the oven, and let it rest. Raise the oven temperature to 400 F and put the spoonbread in to bake. If the stuffing is still baking in the oven, it can continue at 400 F, but keep an eye on it; it will be ready before the spoonbread is finished. Make the gravy.

3 Juicy Roast Turkey by Jennifer Armentrout There s a lot going on in the kitchen on Thanksgiving, so when it comes to cooking the turkey, I like to take a low-maintenance approach. This technique is fairly hands-off. These instructions are for a 14-pound turkey, which serves 12 to 14 people, but they can be used for larger or smaller birds; just adjust the roasting time accordingly. Serves twelve to fourteen. One 14-lb. turkey (preferably fresh and natural), with neck and giblets Olive oil or melted clarified butter Kosher salt Heat the oven to 325 F. Remove the neck, giblets, and tail (save these for the broth recipe) from the turkey, as well as any plastic parts, like leg connectors or pop-up timers. Rinse the turkey well inside and out and pat it dry thoroughly with paper towels. If you re baking the stuffing inside the turkey, stuff it according to the directions in the stuffing recipe. Truss the turkey, if you like. Rub the turkey all over with olive oil or melted clarified butter; this helps the turkey brown evenly. (You can also use melted whole butter, but the milk solids might make the turkey a little spotted.) Sprinkle the turkey with salt to help crisp the skin. Put the turkey, breast side down, on a V-shaped rack in a roasting pan, preferably a heavy-duty flameproof pan so that you can make the gravy in it later. Roast the turkey (with the legs pointing to the back of the oven if possible) for 1 hour. With wads of paper towels in both hands, lift the turkey at the neck and tail ends and flip it breast side up. Continue roasting until a thermometer inserted in the thickest part of the thighs reads 170 F, another 2 to 2-1/2 hours. While the turkey roasts, baste it every 30 minutes or so with oil, butter, or pan drippings and rotate the pan occasionally for even browning. Transfer the turkey to a carving board or platter, tent it loosely with foil, and let it rest for 20 to 30 minutes while you make the gravy. Remove the trussing strings before carving. TIP: You ll get juicier results using a fresh turkey rather than a frozen one.

4 Classic Pan Gravy by Jennifer Armentrout For some, the gravy is the best part of Thanksgiving. Made by thickening the pan drippings and turkey giblet broth with roux (a mixture of flour and fat), gravy is pure essence of turkey. It s easiest to make it right in the roasting pan, but if your pan isn t flameproof, you can use a saucepan instead. This recipe is best with an un-brined turkey, such as Juicy Roast Turkey. If you re brining your turkey, the drippings are quite salty, so a gravy that uses only a small amount (such as Mushroom Gravy) is a better bet. Serves twelve. Yields 4 cups gravy. 1 recipe Quick Turkey Giblet Broth (see below right) Pan drippings and juices from one roast turkey Homemade or low-salt canned chicken broth, as needed (up to 1/2 cup) 6 Tbs. all-purpose flour 6 sprigs fresh thyme Kosher salt and freshly ground black pepper Heat the giblet broth. Pour off all the juices and drippings from the roasting pan into a 1-quart heatproof measuring cup. Let the fat rise to the top and then spoon 1/4 cup of the fat back into the roasting pan. Skim off and discard as much of the remaining fat as possible from the juices. Add the giblet broth to the skimmed juices. If necessary, add chicken broth until you have a total of 4 cups of liquid. Set the roasting pan over two burners on medium heat. Sprinkle the flour into the pan. Stir with a flat whisk or wooden spoon and cook for about 2 minutes. To keep lumps from forming in the gravy, slowly pour about 1/2 cup of the broth mixture into the pan while whisking vigorously to disperse the flour evenly into the liquid. The liquid should thicken quickly and look almost gluey. As soon as it thickens, add another 1/2 cup or so of broth while whisking. Repeat until the gravy starts looking more like a smooth sauce than glue. At this point, it s safe to whisk in the remaining broth and bring the gravy to a simmer. Add the thyme sprigs and simmer for about 5 minutes. Strain the gravy through a medium mesh sieve, season with salt and pepper, and serve in a heated gravy boat or other vessel. TIP: If you make this gravy in a saucepan instead of the roasting pan, make sure you get all the drippings from the roasting pan by pouring some of the giblet broth into the hot roasting pan after you ve poured off the liquid drippings from the roasting pan. Scrape with a wooden spoon to loosen any cooked-on drippings, and then use this mixture as part of your gravy liquid. Quick Turkey Giblet Broth by Jennifer Armentrout Don t throw away the neck and giblets that come with your turkey. They can be turned into a tasty broth that makes a classic pan gravy. There s no need to simmer the broth for hours, either. Sweating the meat and onion in a little oil before adding water jump-starts flavor extraction, so your broth is ready in just about an hour. You can make the broth up to three days ahead. Yields about 3-1/2 cups. Turkey neck, gizzard, tail, and heart 2 Tbs. vegetable oil 1 large onion, cut into 2-inch chunks Kosher salt 1 small carrot, peeled and cut into 2-inch pieces 1 rib celery, cut into 2-inch pieces 1 bay leaf 2 large sprigs each fresh thyme and flat-leaf parsley 8 to 10 black peppercorns Chop the turkey neck into three to four pieces with a cleaver. Chop the gizzard in half. Heat the oil in a large saucepan over medium-low heat. Add the turkey neck, gizzard, tail, and heart (don t use the liver) along with the onion and 1/2 tsp. salt. Stir to coat with oil, cover, and cook gently for 20 minutes, stirring occasionally; the meat will release lots of juice. Add 4 cups cold water and the carrot, celery, bay leaf, thyme, parsley, and peppercorns. Bring to a boil over medium-high heat, cover, and reduce the heat to maintain a gentle simmer. Simmer until the broth is flavorful, 30 to 40 minutes. Strain the broth and use immediately or let cool. Pick the meat from the neck and tail to add to the gravy along with the chopped gizzard and heart, if you like.

5 C o r n b r e a d & S a u s a g e S t u f f i n g by Molly Stevens For a stuffing with a bit of heat, use hot Italian sausage or even chorizo. Yields 12 to 14 cups. 3/4 lb. sweet Italian sausage (without casings), cut in small chunks 3 to 4 Tbs. rendered bacon fat or butter, if needed 2 cups chopped onion 1-1/2 cups finely chopped celery, including leaves 1-1/2 cups finely chopped bell pepper, preferably a mix of red and green 2 Tbs. finely chopped garlic 1 Tbs. chopped fresh thyme or 1 tsp. dried Pinch of crushed red pepper flakes (optional) 1 tsp. kosher salt 1 recipe Basic Cornbread (see recipe at right), crumbled 1 cup chopped scallion 1/4 cup chopped fresh flat-leaf parsley 1/4 cup snipped fresh chives Freshly ground black pepper Turkey stock or homemade or low-salt chicken broth as needed In a large skillet, cook the sausage over medium heat until browned. Remove with a slotted spoon and set aside. Add enough rendered bacon fat or butter to the pan to get about 5 Tbs. total fat. Add the onion, celery, peppers, garlic, thyme, red pepper flakes, and salt. Cook briefly until the onion is softened. With a wooden spoon, scrape up any browned bits in the pan. Combine in a large bowl with the crumbled cornbread, scallions, parsley, chives, and pepper. Toss to combine. If cooking in a turkey, put the stuffing in the bird just before roasting. Pack the stuffing loosely, leaving enough room to fit your whole extended hand into the bird s cavity. Cook the stuffing in the bird to 160º to 165ºF, checking with an instant-read thermometer. If the bird is done before the stuffing is, take the bird out of the oven, spoon the stuffing into a casserole dish, and continue to bake it while the turkey rests. If baking some or all of the stuffing in a casserole, pour a cup or two of stock over the stuffing to replace the juices the stuffing would have absorbed from the bird. Bake it at 375ºF covered until heated through, 45 minutes to 1 hour. For a crunchy top, uncover it for the last 15 minutes of baking. Basic Cornbread for stuffing by Molly Stevens This recipe makes a great not-too-sweet bread with a dry texture that s perfect for stuffing. Yields 8 cups. 1 cup yellow cornmeal 1 cup all-purpose flour 3/4 tsp. baking soda 2 tsp. baking powder 1-1/2 tsp. table salt 3/4 tsp. freshly ground black pepper 1 large egg, lightly beaten 1-1/2 cups buttermilk 2 Tbs. unsalted butter or rendered bacon fat Heat the oven to 350 F. Sift together the cornmeal, flour, baking soda, baking powder, salt, and pepper. Combine the egg and buttermilk, add them to the dry, and stir to combine. Heat the butter in a 10-inch ovenproof skillet over moderate heat until bubbly. Tilt to coat the pan and then pour in the batter. Cook the bread on the stove for about 3 minutes to give it a good crust. Put the skillet in the oven to bake until a toothpick inserted in the center of the bread comes out clean, 20 to 25 minutes. Turn the cornbread out on a rack so it doesn t get soggy as it cools.

6 C r e a m y C o l l a r d s Smithfield Ham w i t h by Robert Carter Serves eight to ten. 1/4 cup olive oil 1 cup finely chopped onion 1 Tbs. finely chopped garlic 1-1/2 cups chopped Smithfield ham, other country-cured ham, or prosciutto 2 cups homemade or low-salt canned chicken stock 2 large heads (about 3 lb. total) collard greens, washed, stemmed, and cut into 1/4-inch strips 2 cups heavy cream Salt and freshly ground black pepper to taste Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic; sauté until translucent, about 5 minutes. Add the ham; sauté for about 1 minute. Add the stock and collard greens; cover and cook, stirring occasionally, until the collards are tender, about 15 minutes. (The greens will diminish in volume as they cook.) Add the heavy cream and cook until it reduces and thickens slightly, another 10 to 15 minutes. Season with salt and pepper.

7 S w e e t P o t a t o & G r i t s S p o o n B r e a d by Robert Carter Technically, spoon bread is made with cornmeal, but I prefer the texture of this pudding-like dish when made with coarse, country-style grits. Instant grits and even polenta will also give the dish good corn flavor and a wonderful texture. If using one of these substitutions, follow the package directions for cooking times. Serves twelve. For the sweet potatoes: 2 lb. sweet potatoes, peeled, cut in 1-inch chunks 2-1/2 tsp. kosher salt 1/2 tsp. freshly ground white pepper 1/4 tsp. ground nutmeg 1/4 tsp. ground cinnamon 1/2 cup maple syrup 3 eggs, separated For the grits: 3 cups water 1/2 tsp. chopped garlic 1 tsp. chopped shallot 2 Tbs. unsalted butter 1/2 tsp. kosher salt Pinch cayenne (optional) 1-1/4 cups stone-ground grits 2 Tbs. heavy cream Put the sweet potatoes in a large pot; cover with water and 1-1/2 tsp. of the salt. Bring to a boil, reduce the heat, and simmer until the potatoes are fork-tender, about 10 minutes. Drain and purée the potatoes in a food mill or ricer. Fold in the remaining 1 tsp. salt, the white pepper, nutmeg, cinnamon, and maple syrup. Set aside. While the potatoes boil, cook the grits. In a medium heavy-based pot, bring the water, garlic, and shallot to a boil. Add the butter, salt, and cayenne. Gradually whisk in the grits. Bring to a boil, reduce the heat, and simmer, stirring occasionally, until the grits are cooked and creamy and just start to pull away from the side of the pot, about 30 minutes. Remove from the heat and fold in the cream. Heat the oven to 400 F. In a large bowl, mix the sweet potato purée with the grits. Mix in the egg yolks. In a separate bowl, whisk the egg whites until they form soft peaks; gently fold them into the sweet potatoes. Spread the mixture in a 9x13-inch casserole and bake until pudding sets and the top is lightly browned, about 35 minutes.more, 2 Tbs. at a time). Don t overcook; the sprouts shouldn t be mushy. Add the nuts. Season to taste with the lemon juice, salt, and pepper. Serve immediately or keep warm for up to 20 minutes.

8 Herbed Buttermilk Biscuits by Bill Jamison, Cheryl Alters Jamison Other delicate fresh herbs (tarragon, chives, chervil) will work in this recipe in place of the dill. For a browner crust, brush the tops of the biscuits with melted butter before baking. Yields about eight 3-inch or twelve 2-inch biscuits. 9 oz. (2 cups) unbleached all-purpose flour 2 tsp. baking powder 3/4 tsp. table salt 1/2 tsp. baking soda 2 Tbs. chopped fresh dill or 2 tsp. dried dill 2 Tbs. chopped fresh flat-leaf parsley 3 Tbs. vegetable shortening or lard, well chilled and cut into small chunks 2 Tbs. unsalted butter, well chilled and cut into small chunks 3/4 cup plus 2 Tbs. buttermilk photo: Amy Albert Position an oven rack on the center rung and heat the oven to 450ºF. Lightly flour a small cutting board and set aside (this portable surface is easy to transfer to the refrigerator). Sift the flour, baking powder, salt, baking soda, and dried dill (if using) into a large, preferably shallow bowl. Mix in the fresh dill (if using) and the parsley. Add the shortening and butter to the dry. Combine with a pastry blender or two table knives just until a coarse meal forms. Make a well in the center and pour in the buttermilk. With your fingers (or a wooden spoon) and using just a few swift strokes, blend the dough just until combined (it will be a sticky mess; this is fine). Turn it out onto the floured cutting board. Wash, dry, and flour your hands. Gently pat out the dough and fold it back over itself about half a dozen times, just until smooth. Pat it out again, this time into a round or oval that s an even 1/2 to 3/4 inch thick. Cover the dough lightly with plastic wrap and refrigerate for about 20 minutes. Remove the cutting board with the dough-from the refrigerator. Cut the dough with a sharp biscuit cutter avoid twisting the cutter trying to get as many rounds as possible (the dough will toughen a bit each time you work it). Lightly pat the remaining dough scraps together, pat down evenly, and cut again. Position the biscuits at least 1/2 inch apart on a parchment-lined baking sheet. Bake, rotating the pan halfway through to ensure even cooking, until raised and golden brown (10 to 12 minutes total for 3-inch biscuits; 9 to 11 minutes for 2-inch biscuits).

9 Pecan Rum Tart by Carolyn Weil By turning traditional pecan pie into a shallow pecan rum tart, the nuts stay crisp and toasty on top and the brown sugar-rum filling is sweet without being cloying. My favorite brand of rum for the pecan filling is Meyer s Dark Jamaican. Serves eight Yields one 9-1/2-inch tart. 1 disk (1/2 recipe) Butter Pie Dough (see recipe at right) 2 large eggs 1/4 cup packed brown sugar 1/2 cup dark corn syrup 2 Tbs. dark rum 2 Tbs. unsalted butter, melted 1 tsp. pure vanilla extract Pinch table salt 6 oz. (1-1/2 cups) pecans, coarsely chopped On a lightly floured surface, roll the dough disk into an 11-inch round that s 1/8-inch thick (trim an edge to check thickness). Fold the dough in half and ease it into a 9-1/2-inch tart pan with a removable base, unfold it without stretching it, and press the dough firmly into the sides of the pan. Trim to the top of the pan by running the rolling pin over the top edge of the tart pan. (Save the scraps to make leaves for the pumpkin pie, if you like.) Chill the crust in the refrigerator or freezer for at least 30 minutes. Position a rack in the middle of the oven and heat the oven to 350 F. Cover the tart dough with foil, making sure to gently fold the foil completely over the top edge of the tart. Cover the bottom with a generous amount of pie weights (I use pennies, but raw rice or dried beans are fine). Bake until the crust no longer looks wet and is pale and golden in spots and on the edges, about 30 minutes. Remove the weights and foil, lightly prick the crust in several places with a fork (but don t pierce through it), and bake uncovered until the crust is golden, about another 15 minutes. In a medium bowl, mix the eggs and brown sugar. Add the corn syrup and beat well. Add the rum, melted butter, vanilla, and salt and beat well. Stir in the chopped pecans and scrape into the blind-baked tart shell. Arrange the pecans evenly. Bake until the filling begins to rise and is firm to the touch in the center, 23 to 27 minutes. Let cool before serving. Butter Pie Dough by Carolyn Weil Yields 24 ounces 11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour 1/4 cup granulated sugar 1/2 tsp. table salt 8 oz. (1 cup) cold unsalted butter, cut into 1/4-inch cubes 5 to 6 Tbs. cold water In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Mix for a few seconds to blend. Add the cold butter and cut it in on low speed until the pieces are no bigger than peas. The texture will be floury with flecks of butter; it won t be homogenous. Add 5 Tbs. of the water and mix for a few seconds on low, just long enough to let the dough pull together; if needed, add another 1 Tbs. water. Cut the dough in half, pat each into a ball, and flatten each into a thick disk. Roll out the dough right away, as instructed in the specific recipe.