THANKSGIVING DAY MENU
Champagne or Prosecco
Almond Brie & Figs with crackers
Fresh Mushroom Soup
D'Artagnan Organic Turkey*
D'Artagnan Chorizo Sausage** Fig & Apple
Haricots Verts with Caramelized Shallots
Sweet Potato Orange
Guests Bring Dessert
Buy about 6 cups of assorted olives and place in a serving bowl
with a serving spoon - drain off any brine. Drizzle some good extra virgin olive oil over the
olives, thin strips of the zest of one lemon; sprinkle the olives with dried oregano and some hot red pepper flakes and
toss to combine. Slice a baguette and place in a basket along
side the bowl of olives along with small appetizer plates and a small bowl for people to
deposit the pits from the olives.
||ripe Brie, room temperature, white rind
||unsalted butter, slightly softened
||slivered almonds, lightly toasted
dried Mission figs, finely chopped
In the bowl of a food processor, fitted with the
steel blade, whip brie and butter until smooth. Add almonds, sherry and
thyme and pulse machine 3 times. Spoon mixture into a serving bowl and
spread chopped figs on top. Chill mixture for at least 2 hours. Serve
with assorted crackers.
||onion, finely chopped
In a stock pot (6 or 8 quart) melt butter over low-medium heat
and sauté onion until lightly golden in color but do not let the butter
burn. Sauté mushrooms with
caraway seeds for 5 minutes. Add the flour slurry and cook for 2
minutes. Gradually add the vegetable or other stock, stirring with a
wooden spoon. Cover the pot and simmer 30 minutes.
In a small bowl, whisk together
the sour cream and dill. Mix in 1/2 cup of the hot soup broth and then
add the tempered sour cream mixture back into the soup pot. Stir and
continue cooking over low heat for 2 minutes. Taste for seasoning
and adjust with kosher or sea salt and black pepper.
Garnish: Add a small sprig
of fresh dill to each serving.
||*Grisini bread sticks can be found in specialty
food shops and upscale supermarkets. They are long and thinner
than regular breadsticks
and are delicious with soups and salads.
Herb Roasted Turkey
Homemade Stock: Remove
and rinse the neck and gizzard parts from
the bag (usually found in the neck end of the turkey). Discard the liver
if it's in the bag.
This homemade stock can be cooking on the stovetop
while the turkey is roasting. In a 4 qt. saucepan, with 4 cups of water, add the
neck and gizzard. Add a medium carrot, cut in pieces, 2 ribs of celery cut in
half, a handful of parsley, the white part of a cleaned leek and a quart container of chicken stock. Bring to a boil; reduce heat to low and simmer
stock for 45 minutes to 1 hour. Use this hot stock to
add to the roasting pan as needed while the turkey is roasting.
Roasting the Turkey
Heat oven to 400° F.
Remove the turkey from the refrigerator at least 1
or 2 hours before roasting. Dry turkey inside and out with paper towel. Rub turkey with some of
the olive oil; mix chopped herbs with remaining oil and with your
fingers insert herbs under the skin which can be loosened with
your fingers. Insert Bouquet Garni and squeeze the lemon halves into
the cavity of the turkey.
Place turkey in an open roasting pan and make a bed of the
onion, whole carrots and celery ribs for the bird to sit on - this will
act as a natural "rack" and also flavor the drippings as well as support the
roasting the bird in the pre-heated oven at 400° F. for the first half-hour;
add about 1 cup of stock to the roasting pan, then reduce the
heat to 325°F for an additional 4 to 4-1/2 hours. If the bird is
browning too quickly tent the bird with a sheet of aluminum foil Remove foil tent
from turkey for the last hour and a half of roasting time.
Total Roasting Time: As there are
differences in electric vs. gas ovens and all ovens are calibrated
differently, use an
"instant read" thermometer to check the internal temperature of the
turkey to ensure that it is cooked properly. The thickest part of the thigh should read
which should indicate that the turkey is done. Here is the
exact wording from the USDA website on the internal temperature of a
"TIMETABLE FOR TURKEY
(325 °F oven temperature)
These times are approximate and should always be used in conjunction
with a properly placed food thermometer. A whole turkey is safe cooked
to a minimum internal temperature of 165 °F throughout the bird. Always
use a food thermometer to check the internal temperature of your turkey
and stuffing. For reasons of personal preference, consumers may choose
to cook turkey to higher temperatures.
For optimum safety, do not stuff whole poultry. It is recommended to
cook stuffing outside the bird. If stuffing whole poultry, the center of
the stuffing must reach a minimum internal temperature of 165 °F. Let
the bird stand 20 minutes before removing stuffing and carving."
Remove roasting pan from oven and transfer
turkey to a carving board or other cutting surface. Remove and discard
the vegetables and bouquet garni from the turkey cavity and discard.
Tent the bird with a sheet of foil. Let sit for at least 30
minutes to allow juices to settle inside the bird before
Pour the drippings from the roasting pan into a
large "fat separating" cup in which the fat rises to the top
leaving the de-fatted juices at the bottom. Pour off the de-fatted
juices into an 8-cup measuring cup and add enough of the
remaining turkey stock to measure at least 5
cups of liquid. Reserve a few tablespoons of the fat. Place roasting pan directly onto the stove top over high
When the roasting pan is hot, add 4 tablespoons of the fat and a
1/2 cup of chopped shallot. Let
shallot cook/sizzle for a few minutes and then add some of the stock to the
roasting pan and de-glaze the pan by scraping up the browned bits in the
roasting pan (a wooden spoon works best).
Then add the rest of the stock and bring it to a rapid boil and let cook for a few minutes.
Reduce heat to medium and add a slurry (3 tablespoons cornstarch dissolved in a ¼ cup of
cold water). Stir slurry
into the pan and let cook until it thickens. Taste gravy and add
salt and pepper if needed. Strain gravy
into a saucepan through a sieve to remove any bits.
|Alternative #1 to the corn
starch as a thickening agent, use 2 packages of Knorr Turkey Gravy
Mix - sprinkle the dry gravy mix into the juices and whisk until
combined. If gravy becomes too thick, add some turkey stock.
Alternative #2 - A wet rub on a fresh or
thawed turkey and refrigerated for 2 days before roasting will give
your Thanksgiving turkey a delicious taste and aroma:
20 cloves garlic
3 tablespoons kosher salt
2 tablespoon black peppercorns
4 tablespoons dried oregano
6 tablespoons olive oil
4 tablespoons white wine vinegar (or red)
Pound garlic and salt to a paste in a mortar &
pestle. Add peppercorns and oregano, pounding well to crush the
peppercorns and incorporate them into the paste. Stir in olive oil
and vinegar. Rub all over turkey, under the skin and inside the
cavity. Cover with plastic wrap and refrigerate. Yield: about 1 cup
This recipe can be doubled if you like a lot of leftover stuffing or
if you just like to have a lot to serve eight guests!
Heat Oven to 350° F. If baking at the same time
as the turkey in a
Pepperidge Farm stuffing mix (herb flavor)
||eggs slightly beaten
||finely chopped onion, lightly sautéed
||finely chopped celery, lightly
sautéed and cooled
D'Artagnan Chorizo Sausage, chopped
|dried apple, finely chopped
dried figs, finely chopped
fresh Granny Smith apple, peeled, cored and chopped
||Apple juice or turkey stock to moisten mixture
Blend all ingredients except the apple juice in a large mixing bowl
until combined. Add 1/2 cup of apple juice at a time until mixture is
dampened but not mushy. When mixture is room temperature, bake in a buttered oven-proof 13 X 9-inch casserole.
A larger baking dish will be needed if you are doubling the recipe. Cover with a piece of foil and bake for
approximately one hour along with the turkey on another shelf. Remove foil and let dressing brown slightly on top
for the last 15 minutes. If you have a second oven, even better.
Fresh Cranberry Sauce
Can be made 2 days before Thanksgiving, covered and refrigerated.
||paper thin slices of fresh orange,
cut in halves
||real maple syrup
||Triple Sec liqueur, (optional)
||Pinch of freshly grated nutmeg
||pecan or walnut halves, lightly
In a 3 or 4 quart saucepan, combine first six ingredients and bring
to a boil. Reduce heat to a low simmer and cook for approximately 15
minutes or until cranberries pop open. Skim off any residue foam. Remove
pan from heat and stir in the toasted nuts. Allow mixture to cool before
refrigerating. Sauce can be made 2 days in advance, refrigerated and
covered with plastic wrap. Yield: approximately 3 cups.
To toast nuts: Place pecan or walnut halves in a dry skillet over medium heat. Toast nuts until fragrant and lightly toasted
being careful not to let them burn. Remove from heat and let cool before
adding to finished cranberry sauce.
Orange Sweet Potato Cups
||large navel oranges
||sweet potatoes (orange flesh)
||unsalted butter, softened
||Chinese Five Spice Powder
||small sprigs of parsley for garnish
Heat oven to 400° F
Cut each orange in half and scoop out the pulp being careful not to tear
the skins. Reserve the orange bits to snack on. Cut a very thin slice from the bottom of each
orange half so it can
sit flat in the pan. Place halves in a lightly greased baking dish in
Cook sweet potatoes in boiling salted water for
approximately 30 minutes or until tender. Drain and peel potatoes when
they are cool enough to handle. In a large bowl, mash potatoes until
smooth, add butter, liquor, honey, Five Spice and chopped parsley.
Beat until smooth and fluffy. Taste for seasoning and add salt and
pepper if desired, or adjust other seasonings. Spoon into prepared
orange shells. Top each with a teaspoon of butter. Add about a cup
of apple juice or water to the pan. Bake in a 400° F oven for 15 - 20
minutes or until potatoes are heated through. Garnish the top of each
orange cup with a sprig of fresh parsley or if you want to please the
inner child in all of us...add a few mini marshmallows on top and place briefly
under the broiler!
NOTE: This dish can be prepared several hours ahead of
serving (without the garnish) covered and refrigerated until ready to re-heat.
Remove from the refrigerator an hour before re-heating and then garnish with
the parsley sprig just before serving.
||Haricots verts (or regular green
and thinly sliced
||fresh thyme (leaves only)
||salt & pepper
haricots verts, cook beans in an 8 qt. stock pot of boiling salted water for approximately
3 to 4 minutes only. Taste
one to be sure it's cooked but still slightly crunchy. Regular green
string beans will need to cook about 6 - 8 minutes. Taste a bean half
way through the cooking time to test it. Drain beans and put them in a
large bowl of ice water to stop the cooking; drain again and dry well with paper towel.
Meanwhile, melt butter in a 10-inch non stick skillet and add the
sliced shallots. Sprinkle with sugar and let shallots
cook over a low-medium heat until they begin to release their own sugars
and caramelize or brown. Be careful not to let them burn. Add thyme
leaves at the end when shallots are nicely browned. This can be made ahead of time and refrigerated
When ready to serve, re-heat shallots in a fry pan and add
green beans. Toss lightly with beans and cook until both beans and
shallots are heated through.
Taste for seasoning and add salt and pepper as needed.
Guests Bring Dessert
The hostess/cook has done enough cooking.
Since everyone always offers to bring something to the Thanksgiving
table, ask your guests,
friends and relatives alike to bring desserts of their choice - homemade or
Organic Turkey Facts
• Certified organic, not just
• Sustainably raised in a free-range environment.
• No antibiotics or hormones ever used.
• Exceptionally flavorful and succulent.
• 25% less fat than commercially-raised birds.
Chorizo Sausage Facts
D’Artagnan’s all-natural pork chorizo is spicy
and garlicky, with bold smoky flavor from paprika. The all-natural
sausage is handmade in small batches and works in a variety of
recipes. Grill the chorizo whole over hot coals seasoned with
applewood chips for a delicious alternative to hot dogs. Or, slice the
chorizo and serve it on a charcuterie plate, add it to paellas or
throw a few slices into soups and stews to add a deep, smoky flavor.
- 100% natural
- Spicy, coarsely-ground smoked sausage from
- Comes fully cooked; no extra prep necessary