Thanksgiving Menu

Just a few ideas for a Thanksgiving menu.  A few appetizers, some sides, a dessert and a soup recipe for leftover turkey.  (You're on your own for the actual turkey)

APPETIZERS:

Garlic & Roasted Red Pepper Hummus

http://cheftainment.blogspot.com/2011/11/garlic-roasted-red-pepper-hummus.html 

 

Spicy Toasted Chick Peas

http://cheftainment.blogspot.com/2010/06/spicy-toasted-chick-peas.html

SIDES:

Stuffing

http://cheftainment.blogspot.com/2013/11/thanksgiving-stuffing.html

Roasted Brussels Sprouts

http://cheftainment.blogspot.com/2013/11/roasted-brussels-sprouts.html

Pommes de terre la (Potatoes)

http://cheftainment.blogspot.com/2013/11/thanksgiving-pommes-de-terre-la.html

Roasted Radishes

http://cheftainment.blogspot.com/2012/02/roasted-radishes.html

Bacon Braised Green Beans

http://cheftainment.blogspot.com/2012/01/bacon-braised-green-beans.html

DESSERT:

Coconut Cream Pound Cake

http://cheftainment.blogspot.com/2010/07/coconut-cream-pound-cake.html

LEFTOVER TURKEY:

Turkey Noodle Soup

http://cheftainment.blogspot.com/2013/11/roasted-turkey-noodle-soup.html

Thanksgiving Stuffing

1 ½ Loaves of French or Italian Bread – Cubed

2 Tbsp EVOO

1 Tsp Salt

1 Tsp Poultry Seasoning

½ Tsp Pepper

2 Tbsp Bacon Fat

½ Onion – Diced

1 Leek – Diced and rinsed in a bowl of water

2 Ribs Celery - Diced

2 Garlic Cloves – Minced

2 Eggs – Beaten

1 Tbsp Salt

1 Tbsp Poultry Seasoning

1 Tbsp Pepper

1 Tsp Cayenne Pepper

1 Tbsp Celery Salt

6 Cups Turkey or Chicken Stock

In a large bowl combine the bread, evoo and seasonings and mix together.  Spread out on a sheet tray and cook in a 375 degree oven for about 45 minutes or until browned.

In a pan over med/high heat melt bacon fat and add in onion and leeks.  Cook about 15-20 minutes or until caramelized.  Add in the garlic and celery for the last 5 minutes.  In a large bowl beat eggs and add in salt, poultry seasoning, pepper, cayenne pepper and celery salt.  Add in the toasted bread and mix thoroughly. 

Pour mixture into a baking dish and add in the stock.  Press the bread mixture into the stock to soak it all in.  Cover with foil.  Bake in a 350 degree oven for 1 ½ hours.  Take foil off and bake about another 30 minutes until stock is mostly absorbed and top is golden brown.

Thanksgiving Pommes De Terre a la Boulangere

1 Pkg Bacon – Cooked low and slow, fat rendered out (save) and bacon crisp & chopped.

1 tbsp Butter

2 tbsp Bacon Fat

3 Med – Large Sweet Potatoes – Peeled & sliced about 1/8” thin (I use a Mandolin)

1 tsp Salt

1 tsp Pepper

1 tsp Cinnamon

1 4 oz. Goat Cheese

1 tsp Coriander

2 Cups Beef Broth

In large pan add bacon in an even layer.  Turn stove on to low - med. heat.  Cook bacon low and slow, rendering out fat until bacon is crispy.  Save fat.  Chop bacon into bits.

Butter a 9x13 baking dish, bottom and sides with 1 tbsp butter and bacon fat.  Take ½ of the potatoes and create 2 layers with each slice overlapping the previous one.  Sprinkle 1/2 of the salt, pepper and cinnamon over potatoes.  Break up ½ of the goat cheese and drop evenly over potatoes.  Sprinkle ½ of the bacon over potatoes. Repeat potatoes, seasonings, goat cheese and bacon.  Sprinkle coriander over top.  Add 2 cups beef broth.  Pour down the side so as not to disrupt the toppings.

Cover dish with aluminum foil and place in preheated 300 degree oven for 2 1/2 hours.  (I put my dish on a cookie sheet just in case there was any spill over.)  Take foil off and cook another 20 minutes to let the top layer of potatoes brown and crisp.  Test with a knife to make sure potatoes are fully cooked.  Let rest for at least 15 minutes before you cut into it to let the beef broth soak into the potatoes.