a simple & delicious thanksgiving menu Thanksgiving is about stopping to reflect on what you're grateful for, but preparing for the day can be stressful. That's why Memorial Hermann has partnered with Marcia Smart of Smart in the Kitchen. Together we've created a menu that's as delicious as it is easy. And most importantly, it features whole, non-processed foods that will nourish your loved ones from the inside out. Marcia Smart is a cooking instructor, recipe developer and food writer. Memorial Hermann partnered with her to put together this simple, healthy menu. 1. set your table This can be done a couple days in advance, go ahead and check it off your list. 2. plan the centerpiece Whether it s simple fall leaves and pine cones or gorgeous fall flowers, have it ready the day before Thanksgiving. Use a gold or silver pen to write place cards on magnolia leaves and use burlap twine or ribbon to tie your napkins in beautiful bundles. 3. buy the wine and beverages It s fun to have hot mulled apple cider on the stove while your guests arrive. Yes, it s delicious, but it also makes your whole house smell amazing. 4. shop for food Your turkey can be ordered from a butcher a of couple weeks in advance, but make sure to pick it up at least three days ahead so it has time to thaw in the refrigerator. 5. 6. 7. make cranberry sauce This will hold for a few days in advance, so this is another easy thing to cross off your list. set out serving pieces Label everything you are using with sticky notes so if friends or family are helping you plate dishes at the last minute, they will know what to grab. wash vegetables Have everything ready to go. Trim and chop you ll need in recipes so you re ready to dive into cooking.
THE MENU APPETIZER Rosemary Spiced Nuts Cranberry Baked Brie FIRST COURSE Collard Green and Brussels Sprout Salad with Apples, Pecans, Pecorino and Pomegranates DINNER Herb Roasted Turkey Gravy Meyer Lemon Cranberry Sauce Simple Mashed Potatoes Honey Roasted Root Vegetables Corn Jalapeno Spoon Bread Italian Sausage and Swiss Chard Dressing Roasted Green Beans with Everything Seasoning Popovers DESSERT Pumpkin Tart
spicy cocktail nuts with rosemary ¼ cup extra virgin olive oil ¼ cup fresh rosemary leaves, chopped 2 cups mixed unsalted roasted nuts 1 teaspoon red pepper flakes 1 teaspoon sugar ½ teaspoon garlic powder Kosher salt Over medium-high heat, use a large skillet to heat the olive oil. Add the rosemary and cook for 30 seconds, or until the sizzling calms. Then, add the nuts, red pepper flakes, sugar, garlic powder, and a generous pinch of salt. Cook, tossing the nuts, until fragrant. This should take about 3 minutes. Transfer the nuts to a plate to cool.
cranberry baked brie 1 pound of Brie 1 large or 2 small wedges placed in the form of a triangle 1 frozen puff pastry, thawed to directions 1 cup whole berry cranberry sauce 1 egg, beaten Preheat oven to 400 degrees. Remove the rind from the top of the Brie. Lightly roll out the puff pastry. Make sure to pinch and seal the cracks where the pastry had been folded. Place Brie in the middle of the pastry. Spread the cranberry sauce on top of the Brie. Bring the edges of the pastry together up and over the Brie. Twist into a top knot. Whisk the beaten egg. Brush the egg over the whole pastry. Bake for 25 minutes on a parchment paper-lined baking sheet. The pastry should be golden brown. Let cool for at least 10 minutes before serving.
collard green & brussels salad w/apples, pomegranate seeds and pecans There s no need to peel the apple, the skin adds color and texture. 1 bunch of collard greens, about 1 pound 1 pound Brussels sprouts, trimmed and pulsed in the food processor 4 ounces Pecorino cheese, finely grated on a microplaner 1 large honey crisp apple, chopped into ½-inch dice, about 1 ½ cups ½ cup pecan pieces 1 cup pomegranate seeds Cut out the center rib of each collard leaf. Stack the leaves and cut crosswise into 1/4-inch-wide strips. Transfer to a large bowl. Combine with the Brussels sprouts, pecans, pecorino and apples. Toss to combine with apple cider-dijon vinaigrette (recipe follows). You will only need about half the vinaigrette; save the remainder for a delicious mixed green salad.
apple ciderdijon vinaigrette 1/4 cup apple cider vinegar 1 teaspoon Dijon mustard 1 tablespoon minced shallot (you can substitute 1 teaspoon minced garlic if you prefer) Sea salt and fresh ground pepper to taste 1/2 cup extra virgin olive oil In a glass jar with a tight fitting lid, combine all the. Seal tightly and shake to emulsify. Alternately, in a medium size bowl add the first four. Whisk in the olive oil to emulsify. Keep covered in the refrigerator for up to a week. Let the salad dressing come to room temperature before shaking and tossing with your greens.
herb and citrus roasted turkey For the best results, remove your turkey from any packaging the day before Thanksgiving and pat it dry with paper towels. Salt it well and let sit in the refrigerator, uncovered in the roasting pan, until you are ready to prepare it. Brush off any salt before applying the herb butter. 1 12 14-lb. turkey, giblets and neck removed, set out at room temperature for 1 hour before cooking 3 tablespoon kosher salt 1 1/2 tablespoons freshly ground black pepper 6 tablespoons (3/4 stick) unsalted butter, at room temperature 1 tablespoon finely grated lemon zest 2 tablespoons minced fresh rosemary 1 1/2 tablespoons minced fresh sage leaves 1 1/2 tablespoons minced fresh thyme leaves 1 tablespoon minced flat leaf Italian parsley 2 medium shallots, quartered 1 orange, quartered 2 lemons, quartered, use Meyer lemon if you can find it
herb and citrus roasted turkey Preheat oven to 450. Set a rack inside a large roasting pan. Pat turkey dry with paper towels. Rub bird inside and out with salt and pepper. Place turkey on the rack in the pan. In a medium bowl, mix together the butter, lemon zest, rosemary, sage, and thyme. Rub the herb butter over top of turkey and inside cavity. Place shallot, orange, and lemon slices inside turkey cavity. Tuck tips of wings under bird (this prevents them from burning during the long roasting time). Pour 2 cups water into pan. Roast the turkey, uncovered, for 30 minutes. Reduce oven temperature to 325. Baste turkey with pan juices; add more water if needed to maintain at least 1/4" liquid in the bottom of roasting pan. Continue roasting turkey, tenting with foil if the skin looks too dark, until an instant-read thermometer inserted into thickest part of the thigh without touching bone registers 165 (juices should run clear when thermometer is removed), about 2 3 4 hours total. Transfer turkey to a platter. Tent with foil and let rest for 30-40 minutes before carving.
basic turkey gravy If you don t make your own turkey stock or you don t have enough drippings to total 4 cups, feel free to substitute low-sodium chicken stock. 1/4 cup unsalted butter 1/4 cup flour 4 cups turkey drippings or turkey stock Kosher salt and freshly ground black pepper Melt butter over medium high heat in medium saucepan. Whisk in flour and cook, stirring frequently, until golden blonde, about 2 minutes. Gradually whisk in turkey drippings or stock in a steady stream. Bring to a low boil, reduce to a simmer, and cook until reduced and thickened. Remove from heat and taste for seasoning; add additional salt and pepper to taste if needed. Serve immediately. Leftover can be stored in airtight container in the refrigerator for up to a week, reheating over medium-low heat before serving.
corn & jalapeño spoon bread 1 tablespoon butter, plus more for buttering baking dish 2 cups milk 1 ½ cups corn kernals 2/3 cup cornmeal Salt Cayenne Pepper 1 tablespoon minced fresh jalapeno 1 8-ounce can diced green chilies 1 cup sharp white cheddar 4 large eggs, separated Preheat oven to 400 degrees. Butter a 2-quart souffle dish or ceramic casserole dish; set aside. In a medium saucepan, combine 1 tablespoon butter, milk, corn, cornmeal, 1 teaspoon salt, and cayenne. Bring to a low boil; reduce heat to medium, and simmer, stirring frequently, until mixture is slightly thickened, 3 to 4 minutes. Remove from heat; stir in jalapenos, chilies and cheese. Let cool until just warm to the touch, about 15 minutes. Stir in egg yolks until combined. In a clean mixing bowl, beat egg whites and a pinch of salt until soft peaks form. Fold 1/3 of the whites into cornmeal mixture until combined, then gently fold in the remaining whites with a rubber spatula. Pour into prepared dish. Place dish in middle of the oven; reduce oven heat to 375 degrees. Bake until browned on top but still slightly loose in the center, 25 to 30 minutes. Let cool 5 minutes before serving.
italian sausage & swiss chard dressing Assemble a day prior to baking and refrigerate, covered with foil, until ready to bake. Bring to room temperature before cooking, or increase the baking time by 10-15 minutes. This is a versatile dish: Use almost any type of crusty bread, corn bread or challah, fresh or a few days old, and almost any green, such as arugula, kale, spinach or escarole. 2 tablespoons olive oil or avocado oil 1 large onion, chopped 2 cloves garlic, peeled and minced 1 pound fresh mild Italian sausage, casings removed and crumbled 2 cups Swiss chard, chopped 3 cups turkey or chicken stock 1 cup Gruyére cheese, grated 1 loaf (about 5-6 cups) French bread, cubed and toasted 1 teaspoon kosher salt 1/4 teaspoon pepper 1/8 teaspoon nutmeg, freshly grated (do not use pre-grated) Preheat oven to 375 and butter a 9x13-inch baking dish. Heat oil in a large skillet over medium-high heat. Add onions and sauté until soft and slightly golden, about 5 minutes. Add garlic and stir. Immediately add crumbled sausage to pan and sauté until cooked through and no longer pink, about 5-10 minutes, using a wooden spoon to break up the meat if necessary. Add chard to the sausage mixture, turn the heat to low and stir to wilt and soften the greens. Remove pan from heat. In a large bowl, mix together the stock, cheese, cubed bread and seasonings. Add sausage mixture to the bowl and stir to combine. Pour the mixture into the prepared baking dish and bake uncovered for about 45 minutes, until the top is golden and a knife inserted in the middle comes out mostly clean
meyer lemon cranberry sauce Feel free to substitute regular lemons if you can't find Meyer lemons, or use orange or tangerine zest and juice. Use a paring knife to cut off a 1-inch wide piece of the lemon rind to add to the pot as zest, just remove the lemon rind and cinnamon stick before serving. 1 12-ounce bag fresh or frozen cranberries 3/4 cup turbinado sugar 1/2 cup water 2 1-inch strips Meyer lemon zest 2 tablespoons Meyer lemon juice 1 cinnamon stick 1/2 teaspoon vanilla extract Pinch of kosher salt Combine all in a saucepan over medium-high heat. Bring to a boil, stirring occasionally, then reduce to a simmer. Continue to cook until the berries pop, stirring occasionally to make sure the berries don't burn on the bottom of the pan. Once the berries have popped, use the back of your wooden spoon to press them into the side of the pan to crush them. Remove from heat and allow to cool for 30 minutes. Store in an airtight container for up to two weeks.
classic popovers Popover pans produce the best results for these tasty rolls. 3 large eggs 1 cup all-purpose flour 1 cup milk About 1 tablespoon melted butter 1/4 teaspoon salt Preheat oven to 375 degrees. In a blender or bowl, beat the eggs, flour, milk, 1 tablespoon melted butter and salt until smooth. Generously brush six nonstick popover or muffin cups (1/2-cup capacity; see notes) with butter; if using pans without a nonstick finish, coat with cooking oil spray instead. Heat pans, unfilled, in a hot oven for 15 minutes before filling them. Pour batter equally into cups, filling them 3/4 full. Bake popovers until browned and puffy, about 40-45 minutes. The popovers should be well browned and crisp. Remove from oven and run a thin-bladed knife between edge of each popover and cup to loosen. Lift popovers from cups and serve hot. Makes 6 popovers
simple mashed potatoes This recipe works as well with skim milk as it does with whole milk, just use the variety you have on hand. 4 pounds russet potatoes, peeled and diced 1/2 cup milk 1/4 cup unsalted butter 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Place potatoes in a large Dutch oven; cover with cold water by 1 inch. Place pan over medium-high. Bring to a simmer; cook potatoes 15 minutes or until fork tender. Drain well. Return potatoes to pan; place over medium-low. Cook 5 minutes or until all the liquid has evaporated, stirring occasionally (do not brown). Place potatoes in a ricer or food mill, or large colander with medium-small (1/8-inch) holes. Set aside. Combine milk and butter in pan over medium-low; cook until butter melts, stirring occasionally. Set mill or colander over pan; crank mill, or use the back of a ladle or large spoon to press cooked potato through colander into milk mixture. Add salt and pepper to potato in pan; stir well to combine.
honey-roasted root vegetables 2 cups peeled and coarsely chopped sweet potato (about 1 large) 1 1/2 cups coarsely chopped parsnip (about 2 medium) 1 1/2 cups coarsely chopped carrot (about 2 medium) 1 ½ cups coarsely chopped turnip (about 1 medium) 1/4 cup honey 2 tablespoons extra virgin olive oil 1 1/2 teaspoons kosher salt 3 shallots, peeled and quartered Preheat oven to 425. Combine all in a large bowl; toss to coat. Place vegetable mixture on a sheet pan covered with parchment paper. Bake for 35 minutes or until vegetables are tender and begin to brown, scraping the pan and stirring the vegetables after 20 minutes.
sheetpan roasted green beans with everything bagel seasoning 1 pound green beans, trimmed 1 tablespoon extra virgin olive oil ¼ teaspoon salt Fresh ground pepper 1 tablespoon everything bagel seasoning Preheat oven to 400 degrees. Cover a sheetpan with parchment paper or foil and spread the green beans in a single layer. Drizzle the green beans with olive oil and toss gently to combine. Sprinkle with salt and pepper and roast on the top rack of the oven for 15 minutes or until golden brown. Remove from the oven and sprinkle with bagel seasoning; serve warm.
pumpkin tart If you re intimidated by pie crust, this is the recipe for you. It s is easily doubled to fill two rectangular tart pans. ½ pound frozen puff pastry, thawed 1 cup pumpkin puree ⅓ cup light brown sugar, firmly packed, or raw turbinado sugar 1 ½ teaspoon all-purpose flour ⅛ teaspoon salt ½ teaspoon ground cinnamon ¼ teaspoon ground ginger ¼ teaspoon grated nutmeg ¼ teaspoon ground cloves 1 egg + 1 egg yolk ½ cup heavy cream ¾ teaspoon vanilla extract Whipped cream, for serving Roll out the thawed puff pastry into a 16-by-6 inch rectangle. Fit the pastry into a 14-by-4 inch tart pan. Cover with plastic wrap and refrigerate until cold, about 1 hour. Place a rack on the lower third of the oven. Preheat oven to 400 F. Place the tart pan on a baking sheet. Line the tart shell with parchment paper or aluminum foil and fill with pie weights. Bake the tart shell until the edges just begin to brown, about 15 minutes. Carefully remove the parchment/foil and weights and continue to bake for another 7 minutes, or until the center is golden. Once golden, transfer the pan to a wire rack and let the tart cool. Reduce the oven temperature to 350 F. In a large bowl, combine the pumpkin puree and brown sugar. Then add the flour, salt, cinnamon, ginger, nutmeg, and cloves. Stir until smooth. Then add the egg and egg yolk and stir until combined. Lastly, add the cream and vanilla and stir until smooth. Pour the filling into the tart shell. Bake until the filling is just set, about 20 to 25 minutes.
@memorialhermann @smartinthekitchen For more recipes and wellness-related information, visit: spr.ly/6002e86nr Some recipes may include peanuts, tree nuts, eggs and wheat. Please make note of dietary restrictions before preparing.