T H A N K S G I VING
E S S EN T IALS
Apron
Pie Dish
Brining Bag & Mix
Roasting Pan
Carving Board
Pot Holders
Carving Knife & Fork
Rolling Pin
Cooling Rack
Salt & Pepper Mills
Fat Separator
Serving Platters & Bowls
Food Mill
Sheet Pans
Herb Shears
Turkey Lifters
Kitchen Towels
Twine
Ladles
Vegetable Peeler
Measuring Cups
Measuring Spoons
Mixing & Prep Bowls
Pastry Brush
find more tools & recipes
at surlatable.com
T HAN KSG IVI NG r ec i p e S
TA B L E O F C O N T E N T S
Page 16
TURKEY
Classic Herb–Roasted Turkey
Brining Step by Step
Tarragon and Orange
Roasted Turkey
Serving Guide
Sous Vide Turkey Breast
with Dark Meat Confit and Gravy
Whole Roasted Turkey in the
Pressure Oven in under an Hour
Classic Deep–Fried Turkey
Page 18
Page 19
Page 20
Page 21
Page 22
POTATOES
Mashed Maple Sweet Potatoes
Skin–on Mashed Potatoes
Fluffy Mashed Potatoes
Truffle Mashed Potatoes
Potato and Celery Root Gratin
Page 4
Page 7
Page 8
Page 9
Page 11
Page 14
Page 24
Page 26
Page 27
Page 29
Page 30
Page 31
SIDES
Granny Smith Apple and
Smoky Bacon Stuffing
Fennel and Leek Soup
with Gruyère Croutons
Roasted Butternut and Apple
Soup with Cider Cream Swirl
Perfect Side Dishes
Urban Accents
Perfect Cranberry Relish
Cumin Roasted Butternut
Squash with Chickpeas
STOCK
Page 33 Turkey Stock
Vegetable Stock
Page 35
Page 36
Page 39
Page 40
DESSERTS
Classic Apple Pie
Homemade Pumpkin Pie
The Perfect Crust
Apple Cranberry Crisp
WINE
Page 42 Sur La Table
Wine Club
CLASSIC HERB–ROASTED TURKEY
Yield: 10 to 12 servings
1 (12 to 14 lb)
turkey, neck and
giblets removed
2 to 3 tablespoons
kosher salt
4 ounces (1 stick)
unsalted butter, melted
and cooled, divided
2 tablespoons minced
flat–leaf parsley
2 tablespoons each
minced fresh
thyme, sage, and
rosemary leaves
1 to 2 cups chicken
or turkey stock,
as needed
1 large yellow onion,
peeled and cut into
1–inch pieces
2 large carrots,
peeled and cut into
1–inch pieces
2 large stalks celery,
cut into 1–inch pieces
4
Wash the turkey thoroughly in cold water and pat
completely dry with paper towels. Place the turkey
on a large cutting board and run your hand gently
between the skin and meat to loosen the skin, being
careful not to tear the skin. Loosen as much skin as
possible over the breasts, legs, and thighs. Rub the
meat with kosher salt to coat the meat evenly, again
taking care not to rip the skin. Transfer the turkey
to a baking dish large enough to hold it and place
uncovered in the refrigerator for 8 to 24 hours.
Preheat oven to 425ºF and place a rack in the lower
third. Remove turkey from the refrigerator and
transfer to a cutting board. Place ½ of the melted
butter in a small mixing bowl, add chopped herbs and
stir to combine. Rub the turkey meat with the butter
mixture, coating all parts equally. Gently stretch skin
to cover breast meat completely. Coat turkey skin with
remaining melted butter. Using kitchen twine, tie
the legs together at the ankles and tuck wing tips
under breasts.
Place a heavy roasting rack inside a large roasting
pan and lightly oil the rack. Flip turkey breast side
down and place on top of rack. Place turkey in oven
and roast for 60 minutes, turning the roasting pan
every 30 minutes to ensure even browning. Check
roasting pan to make sure pan drippings do not
scorch, adding stock or water as needed.
After 60 minutes, remove roasting pan from oven
and reduce oven temperature to 350ºF. Using turkey
lifters or clean kitchen towels, carefully lift turkey off
the rack and flip breast side up. Return turkey to rack,
breast side up, and baste with pan juices. Scatter
onion, carrot, and celery pieces across bottom of
roasting pan, stirring to coat with pan juices. Return
turkey to oven and continue roasting until a meat
thermometer inserted in the thickest part of the thigh
registers 165ºF. Remove turkey from oven, place
roasting pan on a heat–proof surface, and tent turkey
loosely with aluminum foil to keep warm. Rest turkey
for at least 20 to 30 minutes before carving. Strain
pan drippings, pressing on solids to remove liquid,
and reserve drippings to make gravy.
TIP: CARVE LIKE A PRO
See ‘Carve your Turkey in Four Simple
Steps’ on page 15.
turkey
brining steps
The secret to creating tender, juicy, amazingly flavorful turkey? Our easy–to–use brining kit combines the moisture–boosting power of a brine
with a flavor–enhancing herb and peppercorn rub. The ultimate centerpiece for your holiday feast is much easier than you think.
1. Boil Spiced Brine Blend in 1 quart water
for 5 minutes. Add 1 gallon cold water,
refrigerate till cooled.
2. Place turkey in bag and set inside a
roasting pan. Pour brine mix over bird.
3. Add enough cold water to fully
submerge turkey, then seal bag tightly.
4. Refrigerate for 12 to 24 hours. No
room? Brine in a cooler—add ice to keep
temperature below 40°F at all times.
5. Remove turkey from brine, rinse with
cold water, pat dry, place in roaster and
apply dry rub.
6. Truss turkey and you’re ready to roast! For
extra–crispy skin, refrigerate uncovered for 6
to 12 hours before roasting.
How to roast
Perfect Timing
An unstuffed turkey will require about
15–20 minutes per pound at 325°F in a
conventional oven. It’s done when the breast
reaches 165°F internally. Don’t forget to rest
the bird for 20–30 minutes before you carve.
7
TA R R AG O N A N D O R A N G E
ROASTED TURKEY
Turkey has one whole day dedicated to its glory but then it’s almost forgotten.
This French inspired dish combines savory tarragon with orange slices and sel
gris (organic gray salt from Brittany, France) for an unforgettable holiday dish.
SERVING GUIDE
Yield: 10 to 12 servings
Preheat oven to 375°F. Tuck the wings behind the back of the turkey,
creating a nice round shape.
Holiday meal planning is more of an art than a perfect science.
Ideally, after all of your hard work, you’ll send your guests home
with leftovers of dishes they loved and have plenty for yourself too.
1
1
2
8
Take half the tarragon and place it in the turkey along with the orange
halves. Tear up the rest of the tarragon and dot it around the bird.
(14– to 16–pound) free range turkey
bunch tarragon, divided
oranges, cut in half
ounces (2 sticks) unsalted butter, melted
Grey salt to taste
Pour the butter over the top of the turkey, season with grey salt all over
and massage it in. Place the whole turkey on a roasting rack and fill the
bottom of the pan with 3 cups of water.
Roast the turkey in the oven for 15 minutes per pound, or until the internal
temperature between the thigh and the breast reads 165°F.
Appetizer
6 people
10 people
16 people
36–48 PC
60–80 PC
96–128 PC
• One–bite hors d’oeuvres are always popular.
• Raw vegetables and dip: great for healthy munching.
• Simple and delicious: olives, crackers, cheeses.
Turkey
9 LB
15 LB
24 LB
• About 1½ lbs. per person means plenty of
leftovers for everyone. • White–meat lovers?
Consider buying extra breasts.
Vegetable
Side Dish
1½ lbs
1–2 dishes
2½ lbs
2–3 dishes
4 lbs
3–4 dishes
• Think simple options like roasted root vegetables,
sautéed green beans and more. • A light salad makes
a great complement to your vegetable sides.
Starchy
Side Dish
4½ cups
2 dishes
7½ cups
2–3 dishes
12 cups
3–4 dishes
• Stuffing, mashed potatoes and sweet potatoes are
always welcome—plan at least ¾ cup per guest.
• Stuffing goes fast so think about an extra batch.
Soup
6 cups
10 cups
16 cups
Think butternut squash soup—it’s full of seasonal color
and flavor and simple to make with an immersion
blender. Try our favorite recipe on page 27.
Wine
2–3
bottles
4–5
bottles
6–7
bottles
• A bottle contains 4–6 glasses depending on the pour.
• Make sure you have both red and white. Discover
favorites from our new wine club—see page 42.
Dessert
1–2 pies
2–3 pies
3–4 pies
• You’ll serve about 6–8 slices per 9–inch pie.
• You can’t go wrong with the classics—start with
apple and pumpkin. Making more? Add pecan
accented with chocolate or bourbon...or both!
8
WHAT IS SOUS VIDE?
A simple method of cooking food sealed
in an airtight bag in water at a precisely
controlled temperature.
BENEFITS OF SOUS VIDE
• Amazing flavor and texture
impossible with other methods
• Perfect, evenly cooked food
• No stress—you never have to
worry about overcooking
• Easily repeatable results
More flavorful food, less time in
the kitchen—it’s a win–win. The
Sansaire Sous–Vide Immersion
Circulator makes it easy to
prepare dishes in advance and
deliver them piping–hot to
the table just in time for your
Thanksgiving feast.
S o u s V i d e T u r k e y B r e a st
w i t h Da r k M e at C o n f i t a n d G r av y
Celebrated by chefs from Heston Blumenthal to Thomas Keller, cooking sous vide calls for slowly heating
vacuum–sealed food in water at low temperatures, locking in natural juices and flavors lost with other methods. Imagine creating
incredibly moist, tender turkey with no need to worry about basting or stress over timing. With Sansaire, you’ll discover how
deliciously simple a sous–vide Thanksgiving can be.
This recipe was tested with the Sansaire immersion water circulator. Please consult your owner’s manual
for proper cooking times, food handling and safety procedures.
DARK MEAT
TURKEY CONFIT:
Two turkey legs
(skin on)
5 tablespoons
dark brown sugar
1 tablespoon
kosher salt
4 cloves garlic,
finely chopped
3 sprigs rosemary
½ teaspoon
black pepper
TURKEY BREAST:
Boneless turkey
breasts (skin on)
Olive oil
Salt and pepper
to taste
Optional aromatics,
such as sprigs of
rosemary or thyme
RICH TURKEY
GRAVY:
½ cup rendered
duck fat
½ cup decanted
drippings from
turkey dark meat
bag, strained to
remove solids
1 DAY BEFORE
THANKSGIVING: PREPARE
DARK MEAT TURKEY CONFIT
THANKSGIVING DAY, 3–8
HOURS BEFORE: ADD TURKEY
BREAST TO SOUS VIDE
Note: The fat from the skin
renders during cooking, providing
liquid fat for the gravy. If you
wish to add additional fat, as in
a traditional confit, you may use
duck fat, butter or even olive oil.
Place turkey breasts (skin on) in
a vacuum bag with olive oil, salt,
aromatics and pepper. Seal the
bag and add to the sous vide
bath containing the dark meat.
Continue cooking at 140°F for 2½
hours minimum or up to 8 hours
maximum.
Preheat your water bath to
140°F. Combine sugar, salt, garlic,
rosemary and black pepper in a
15 MINUTES BEFORE
large bowl. Add turkey legs (skin
DINNER: CREATE DELICIOUS
on) and toss to coat. Transfer
TURKEY GRAVY
turkey legs and sugar mixture to a
bag (or divide into separate bags) Melt the duck fat in a small
and seal with vacuum sealer. Add saucepan over medium heat.
to preheated water bath and cook Drizzle in the decanted turkey
drippings while blending with an
for 24 hours.
immersion or standard blender
When ready to serve, remove the
until fully incorporated and
liquid that has accumulated in the thickened.
bag and reserve for your gravy.
Recipe courtesy of Sansaire.
sous vide
11
3 s t e p s t o F I N I S H I N G Y O U R S o u s V i d e Tur k e y
12
1. Get set to broil
2. Prep your poultry
3. Roast, slice and serve
Arrange the top rack of your oven so
it is 8 to 12 inches below the heating
element and preheat your oven to broil.
Unbag the turkey legs and breasts.
Arrange the pieces, skin side up, on a
baking sheet. Blot the pieces dry.
Place pan on top rack and roast under the
broiler, watching continuously, until the skin
browns, about 2 to 5 minutes. Slice the turkey
breast into ½” medallions and arrange on a
serving platter alongside the dark meat pieces.
WHOLE ROAST TURKEY IN THE
PRESSURE OVEN IN UNDER AN HOUR
Yield:
10 to 12 servings
1 (12 to 14 lb)
Free–range
turkey, brined
Kosher salt
Freshly ground
black pepper
1 cup extra
virgin olive oil
4 sprigs rosemary
14
Ultra–fast, foolproof and a one-of-a-kind innovation more
than two years in the making, the Wolfgang Puck Pressure
Oven combines the functionality of a conventional oven
with the speed and succulent results of a pressure cooker.
Flavor Infusion Technology™ cooks poultry, meats and
more up to 70% faster, delivering tender, juicy turkey with a
deliciously crisp exterior.
Preheat the pressure oven to 450ºF. and set it to
ROAST. Season the turkey inside and out with salt and
pepper. Drizzle the turkey with olive oil and rub it in all
over the skin. Place rosemary sprigs in the cavity and
truss turkey with butcher’s twine.
Transfer turkey to roasting pan, and place it on the
bottom shelf of the oven. Set the timer to 50 minutes
and roast until well browned on all sides and the
internal breast temperature reaches 165ºF.
Remove the turkey from the oven and loosely cover
with aluminum foil. Let the turkey rest for 20 to 30
minutes before slicing. Reserve the pan drippings for
making gravy.
Recipe courtesy of Wolfgang Puck.
c arve your turkey in f our si m ple steps
1. Start with the dark meat
2. Create perfect portions
3. Clip the wings
4. Platter up
Pull drumstick away from body.
Slice skin between leg and
breast. Bend leg back to expose
joint and cut through, detaching
leg. Repeat on other side.
Separate thighs from drumsticks
by cutting between joints.
Remove meat from thigh bone,
cut into ½" pieces and transfer to
platter along with drumsticks.
Remove breasts by slicing
along each side of breastbone
using the rib cage as a guide.
Cut off each wing at joint and
separate into sections.
Place breasts on cutting
board, skin side up, and slice
horizontally into ¼"– thick
pieces. Transfer to platter
along with wings and serve.
CLASSIC
DEEP–FRIED
TURKEY
Yield: 10 to 12 servings
2
1
½
1
2½
tablespoons kosher salt
teaspoon black pepper
teaspoon paprika
(13 to 14 lb) turkey
gallons of good–quality oil
What’s good for the chicken is good for the turkey.
Maybe even better. We love how rotisserie frying
creates extra–crisp skin while keeping meat
tender, juicy and packed with incredible flavor
—no basting required. Best of all, you’ll have
more room in the oven for side dishes and pie.
This recipe was tested with the Waring Pro
Rotisserie Turkey Fryer and Steamer. Be sure to
follow all of the rotisserie use and frying directions
when frying your turkey.
Combine spices and generously rub over the
entire turkey, making sure to cover the interior
1. Fill the fryer with your preferred oil and heat to 350°F. Insert
rotisserie spit through center of the turkey and attach securely
to the rotisserie bar.
16
cavity in addition to putting spices between
the skin and breasts. This can be done by
sliding your hand between the skin and the
breast meat, creating a pocket for the spices.
Once the turkey is seasoned and trussed,
let it sit covered and refrigerated for at
least two hours or as long as overnight.
Allow enough time to bring the turkey to
room temperature, then follow these four
simple steps for frying your bird to perfection.
Recipe Courtesy of Waring Pro.
2. Slowly lower turkey into heated oil and fry for 3 to 3½
minutes per pound. When the interior temperature of the
turkey breast reads 165° to 170°F, it’s done.
3. Carefully remove fryer basket from oil. Loosely cover
turkey with aluminum foil and let it rest for at least 15
minutes before carving.
4. Slice, serve and let the compliments begin! First
time carving? Check out our quick and easy how–to
guide on page 15.
17
MASHED MAPLE
S W E E T P O TATO E S
Yield: 6 to 8 servings
3 pounds sweet potatoes or yams
2 teaspoons sea salt, divided
4 tablespoons unsalted butter
4
5
½
⅛
tablespoons orange juice
tablespoons maple syrup
teaspoon cinnamon
teaspoon freshly ground nutmeg
Peel potatoes and cut into
1–inch pieces. Put potatoes
in a medium–large stockpot
and cover with water by
2 inches. Add 1 teaspoon
of the salt to the pot and
place over medium high
heat. Bring water to a boil,
then reduce heat and allow
potatoes to simmer until
very tender. Drain water
well and put potatoes back
in stockpot. Using a hand
mixer on low speed, mash
the potatoes directly in pot.
Gradually increase speed
to medium until potatoes
are thoroughly mashed and
smooth. Add in the butter,
juice, syrup, remaining salt,
cinnamon, and nutmeg and
continue mixing on medium
speed until ingredients are
completely incorporated.
Taste and adjust seasoning
accordingly. Serve
immediately.
Recipe courtesy of Cuisinart.
SKIN–ON
M A S H E D P O TATO E S
Yield: 4 servings
2½
1
⅔
⅔
¼
pounds red–skinned
potatoes, cut into 1–inch chunks
tablespoon plus 1 ½
teaspoons kosher salt, divided
cup heavy cream
cup whole milk
cup (2 ounces) unsalted butter
Freshly ground black pepper, as needed
In a large pot, add the potatoes and cover with water
by one inch. Bring to a boil over high heat and add
1 tablespoon salt. Lower the heat to medium, cover
partially, and simmer for 15 minutes or until the potatoes
are tender when pierced with a fork. Drain in a colander.
Meanwhile in a small saucepan combine the cream,
milk, butter and remaining salt, heat over medium–low
until the butter just melts, 3 to 4 minutes. Remove from
the heat.
Using a potato masher, mash the potatoes to desired
consistency, then using a silicone spatula, stir in the
milk mixture. Taste and adjust seasoning with salt and
pepper. Mound the potatoes in a warmed bowl and
serve immediately.
potatoes
19
FLUFFY
M A S H E D P O TATO E S
Yield: 4 servings
2½ pounds russet potatoes,
peeled and cut into 1–inch chunks
2 bay leaves
1 tablespoon kosher salt, more as needed
3-4 ounces unsalted butter,
room temperature
⅔ cup heavy cream, hot
⅔ cup whole milk, hot
Freshly ground black pepper, as needed
The russet potato, also known as the baking
or Idaho potato, has low moisture and high
starch, qualities that yield wonderfully light,
fluffy mashed potatoes. The key to that fluffy
texture is to process the hot potatoes in a
ricer or food mill.
In a large pot, combine the potatoes
and bay leaves and add water to cover.
Bring to a boil over high heat and add
1 tablespoon of salt. Lower the heat to
medium, cover partially, and simmer for
15 to 20 minutes, until the potatoes are
tender when pierced with a fork. Drain in a
colander and discard the bay leaves.
Set a potato ricer on the rim of the pot
used to cook the potatoes. Half fill the
ricer with cooked potatoes and press them
through. Repeat until all the potatoes
have been pureed. Add butter and mix
by hand using a silicone spatula. Add the
hot cream and milk, continuing to mix by
hand. Taste and season potatoes with
salt and pepper. Mound the potatoes in a
warmed bowl and serve immediately.
TIP: AVOID HOT POTATOES
Simmering potatoes, instead of boiling,
ensures that potatoes are cooked evenly all
the way through for the perfect mash.
TRUFFLE
M A S H E D P O TATO E S
Yield: 8 servings
4
4
1
1
20
pounds Yukon Gold or russet potatoes,
peeled and cut into 1–inch pieces
ounces (1 stick) unsalted butter,
room temperature
cup heavy cream
cup whole milk
Kosher salt and freshly ground
white pepper, to taste
Fresh minced truffles, truffle oil,
or truffle salt (or a combination), to taste
Truffles impart luxurious, earthy notes to
these wonderfully fluffy mashed potatoes.
Place potato pieces in a large pot
and cover with cold water. Heat over
medium–high heat until simmering (do
not boil). While potatoes are cooking,
place heavy cream and whole milk into a
small saucepan and heat over medium
heat until hot; set aside.
When potatoes are tender enough to
mash, drain thoroughly in a colander.
Place pot back on medium heat,
add cooked potatoes and toss to dry
completely. Remove hot potatoes and
immediately process in a potato ricer or
food mill. Return processed potatoes to
pot and place over low heat.
Add butter and mix potatoes by hand with
a wooden spoon until just incorporated.
Drizzle hot cream mixture slowly into
potato mixture, mixing constantly with
a wooden spoon, until potatoes reach
desired consistency.
Add truffle product to potatoes in small
amounts and taste to adjust flavor.
Season with salt and white pepper;
serve immediately.
21
P OTATO A N D C E L E RY
RO OT G R AT I N
Yield: 4 servings
¾
¾
2
¼
1
1
cup heavy whipping cream
cup whole milk
teaspoons minced thyme
teaspoon ground nutmeg
clove garlic, peeled and minced
tablespoon unsalted butter
Kosher salt and freshly ground black pepper
1 pound Yukon Gold potatoes, peeled and thinly
sliced crosswise
½ pound celery root, peeled and thinly sliced
½ cup grated Gruyère cheese
22
This delicious twist on a classic comfort
dish highlights the wonderful flavors of
the season. Try swapping the potatoes
for other autumn favorites, such as sweet
potato or butternut squash, to create
your own tasty variations.
Preheat an oven to 350°F and
position an oven rack in the center.
In a medium saucepan, combine
the cream, milk, thyme, nutmeg,
and garlic; place on the stove over
a medium–high heat and bring to a
simmer. Remove from the heat and
set aside.
Using the butter, grease the inside of
a 1–quart baking dish. Evenly layer the
bottom with half of the potatoes and
then half of the celery root. Sprinkle
with half of the cheese, generously
season with salt and pepper, and
repeat once more. Pour the hot cream
mixture over the vegetables.
Cover the baking dish tightly with foil
and place in the oven on a rimmed
baking sheet. Bake until the potatoes
and celery root are tender, about 1
hour. Remove the foil and continue
cooking until the cheese is golden
brown, about 10 minutes. Allow to
cool slightly before serving.
GRANNY SMITH APPLE
AND SMOKY BACON STUFFING
Yield: 8 to 10 servings
1
(1 pound) loaf day–old French
bread, crust trimmed, cut
into ¼–inch cubes
¼ pound thick–cut bacon,
cut crosswise into ¼–inch pieces
8 tablespoons unsalted butter,
divided, plus more for greasing baking dish
1 pound Granny Smith apples, peeled, cored,
and cut into ¼–inch pieces
Stuffing is one of the most popular side dishes on the
Thanksgiving table. In this recipe, the combination
of tart, sweet apples and smoky bacon will make it
your family’s new favorite. To save time, prepare the
bread mixture up to 1 day in advance and refrigerate.
Sprinkle on the stock just before baking.
Preheat oven to 300°F and place two racks
in the upper and lower thirds. Arrange bread
cubes on two rimmed baking sheets. Place in
preheated oven and bake until bread is slightly
crunchy, about 20 to 25 minutes. Remove pans
from oven and allow bread to cool to room
temperature. Place bread cubes in a large mixing
bowl. Increase oven temperature to 375°F.
Heat a large skillet over medium heat. Add
bacon pieces and cook, stirring occasionally,
until fat has rendered and bacon is crispy, about
10 to 12 minutes. Using a slotted spoon, transfer
bacon pieces to a plate lined with paper towels.
Set aside.
Pour off all but 2 tablespoons bacon fat and
return skillet to medium heat. Add 6 tablespoons
24
1
1
1
⅓
2
1¼
2
cup minced yellow onion
cup chopped pecans
cup minced celery
cup minced fresh parsley
teaspoons ground sage
teaspoons dried thyme, crumbled
teaspoons kosher salt
Freshly ground pepper
2 cups low–sodium chicken, turkey stock
or vegetable stock, or as needed
butter and heat until it foams. When foaming
subsides, add apples, onion, pecans, and
celery, stirring well to combine. Cook, stirring
occasionally, until apples and vegetables are
soft, about 8 to 10 minutes. Remove skillet from
heat and stir in cooked bacon, parsley, sage,
thyme, salt, and pepper. Pour contents of skillet
into bowl containing the bread cubes and stir
well to combine.
Generously grease the inside of a 13 x 9 x 2–inch
baking dish with additional butter. Sprinkle
bread mixture with stock, ¼ cup at a time, and
toss well to combine, until bread is moistened but
not soggy. Transfer bread mixture to greased
baking pan and dot top with remaining 2
tablespoons butter. Place pan in preheated oven
and bake until stuffing is deep brown and crusty
on top, about 50 to 60 minutes Remove from
oven and serve warm.
TIP: KNIFE SKILLS: GET A GRIP
For better control, try this pro trick. Simply
pinch the blade—just in front of bolster—
between thumb and index finger.
sides
FENNEL AND LEEK
SOUP WITH
GRUYÈRE CROUTONS
ROASTED BUTTERNUT AND APPLE SOUP
WITH CIDER CREAM SWIRL
Yield: 6 servings
2
6
tablespoons olive oil
medium leeks, white parts only, cut in half
lengthwise, washed and thinly sliced
4 medium fennel bulbs, fronds removed
(and reserved) and thinly sliced
2 medium garlic cloves, chopped
2 medium potatoes, peeled and roughly chopped
4 cups chicken or vegetable broth, low–sodium
¾ cup whipping cream
Kosher salt and freshly ground black pepper
1 tablespoon lemon juice, to taste
2 tablespoons unsalted butter
12 baguette slices
½ cup grated Gruyère cheese
1 teaspoon minced thyme
Kosher salt and freshly ground black pepper
2 tablespoons minced fennel fronds, to garnish
This simple yet hearty soup gains texture and flavor with the
addition of potatoes. Creamy, rich and flavorful, this soup is
accentuated with the addition of savory Gruyère croutons.
Place a large saucepan on the stove over a
moderate–high heat, add oil and when shimmering, add
leeks and fennel and cook until tender, about 8 minutes.
Add the garlic and cook until fragrant, about 1 minute. Stir
in the potatoes and broth and bring to a boil. Reduce the
heat to medium and simmer the soup until the vegetables
are fork tender, about 25 minutes.
Using an immersion blender, or working in batches using
a food processor, puree the mixture until smooth. Add the
cream and return to the stove and bring back to a boil. Add
the lemon juice and taste and season with salt and pepper.
To prepare croutons: Preheat a broiler. Using an offset
spatula, spread the butter on one side of each slice of
baguette. Arrange the bread, buttered side up, on a baking
sheet. Sprinkle with cheese, thyme and salt and pepper.
Transfer the baking sheet under the broiler until the cheese
melts, about 1 minute. Watch to make sure it doesn't burn.
When cool, cut bread into bite–size croutons.
To serve: Ladle the soup into warmed soup bowls and
garnish with minced fennel fronds. Serve immediately
with Gruyère croutons.
26
Yield:
1 teaspoon
6 servings ground cinnamon
¼ teaspoon
Soup:
ground ginger
2 tablespoons
olive oil 4 cups vegetable
1 medium yellow or chicken broth,
low–sodium
onion, chopped
1 cup heavy
2 cloves
whipping cream
garlic, minced
or whole milk
2 large butternut
1 tablespoon
squash, peeled,
lemon juice
seeded and
roughly chopped
Kosher salt
and freshly
4 small red
ground pepper
apples,
peeled, cored
Cider Cream:
and chopped
½ cup apple juice
¼ teaspoon
1 cup heavy
cayenne pepper
whipping cream
Autumn in a bowl—sweet red apples pair perfectly
with mellow butternut squash. This decadently
creamy soup features a hint of spice for incredible
depth of flavor.
Place a large, heavy saucepan on the stove
over a medium heat and add the oil. When
the oil is shimmering, add the onions and cook
until tender and translucent, about 5 minutes.
Add the garlic and cook until fragrant, about
1 minute. Add the squash and cook, stirring
often, until starting to soften, about 10
minutes. Add the apples, cayenne, cinnamon
and ginger and cook until lightly brown, about
5 minutes. Add the broth (just enough to cover
the vegetables) and bring to a boil. Reduce
to a simmer and cook until the vegetables are
very soft, about 30 minutes.
Remove from the heat and, using an immersion
blender, purée soup until smooth. Alternatively,
you can purée the soup in batches in a food
processor or blender. Use a wooden spoon to
stir the cream or milk into soup. Add lemon juice.
Taste and adjust seasoning with salt and pepper.
To prepare cider cream: Pour the apple juice into
small saucepan over a medium–high heat and
bring to boil. When the apple juice has reduced
by half, remove from the stove and allow to cool
down completely. In a bowl, whisk the cream
until slightly thickened. Whisk in the apple cider
reduction until thoroughly combined.
To serve: Ladle the soup into warmed soup bowls
and drizzle the cider cream over the soup.
Serve immediately.
27
PERFECT
SIDE DISHES
Make quick work of fabulous Thanksgiving sides—from extra–flavorful roasted vegetables to perfect homemade cranberry sauce
and easy and luxurious mushroom truffle gravy. Simply add our seasoning bases to your fresh ingredients for scrumptious sides
everyone will love. Find the complete collection in stores and online.
TRUFFLE GRAVY
Create a rich, earthy gravy
accented with truffles and
porcini & shiitake mushrooms.
ROASTED CARROTS
Spicy curry meets sweet honey,
creating the ideal accent for any
hearty vegetables.
MUSHROOM
Cracked pepper and Dijon
vinaigrette add depth of flavor
to portobellos and root veggies.
TURKEY GLAZE
Simply mix our blend of maple,
peppercorn and sage with apple
juice for an incredible glaze.
SWEET POTATO
Enhance roasted root veggies
with a blend of honey, vanilla,
ginger and a hint of cinnamon.
ACORN SQUASH
Try a tasty Mediterranean twist
on autumn veggies with our
Parmesan and herb blend.
CRANBERRY SAUCE
Thanksgiving with a zing—spice
up traditional berries with
jalapeño and bright citrus notes.
MASHED POTATO
Give your tubers a flavor
boost with our rich blend of
caramelized onions and chives.
TURKEY RUB
Our blend of herbs and smoked
peppercorn adds amazing flavor
to the star of your holiday feast.
GREEN BEANS
Move over casserole—embellish
fresh, crisp veggies with a blend
of dill, garlic and lemon.
BRUSSELS SPROUTS
Caramelized onions and
balsamic vinegar create tasty
veggies everyone will love.
CAULIFLOWER
Manchego cheese and roasted
garlic add deliciously complex
flavor to hearty vegetables.
29
PERFECT
CRANBERRY RELISH
CUMIN ROASTED
BUTTERNUT SQUASH
WITH CHICKPEAS
Add an international flair to your feast with
a creative take on roasted butternut squash
featuring chickpeas and an herbed yogurt
sauce. Try toasting and grinding your own
spices at home for a whole new level of flavor.
Yield: 6 servings
Preheat an oven to 375°F and position a
rack in the center.
1
2
1
1
2
1
1
2
tablespoon cumin seeds
teaspoons coriander seeds
large (2½ pounds) butternut squash,
peeled, seeded and cut into ½–inch dice
(14–ounce) can chickpeas, drained and rinsed
tablespoons olive oil
tablespoon lemon juice, plus more to taste
Kosher salt and freshly ground black pepper
Yogurt sauce:
cup plain whole milk yogurt
tablespoons finely chopped cilantro
To prepare spice mixture: Place the cumin
and coriander seeds into a small dry
skillet and place on the stove over medium
heat, stirring frequently, until toasted
and fragrant, about 5 minutes. Transfer
to a spice grinder and process into a fine
powder, about 30 seconds. Transfer to a
small bowl and set aside.
medium bowl, toss the butternut squash
and chickpeas with olive oil and spice
mixture. Spread the squash and chickpeas
evenly on a rimmed baking sheet and
transfer to the oven to roast until tender,
about 30 minutes. Remove from the oven
and toss with lemon juice. Taste and
adjust seasoning with salt, pepper and
more lemon juice if desired.
To prepare yogurt sauce: Place the yogurt
into a small bowl and combine with the
cilantro. Taste and adjust seasoning with
salt and pepper.
To serve: Transfer the squash and
chickpea mixture to a platter and serve
with the yogurt sauce on the side.
To prepare squash and chickpeas: In a
Yield:
6 to 8 servings
1 cup
granulated sugar
1 tablespoon
lemon juice
1 tablespoon
fresh ginger,
minced or grated
30
2 medium navel
oranges, zested
12 ounces
fresh cranberries
¼ cup
orange juice
freshly ground
black pepper
Amp up the traditional Thanksgiving
condiment. This incredible relish features tart
cranberries and tangy citrus accented by the
sweetness of caramelized sugar, plus a zesty kick
from fresh ginger and a touch of black pepper.
In a medium nonstick skillet, add the sugar
and lemon juice and place on the stove over
moderate heat. Cook to a golden–brown
color, about 4 minutes. If necessary, wash
down the sides of the pan by brushing with a
little water to keep the sugar from burning.
When the sugar is caramel in color, add
the ginger and orange zest and swirl to
combine. Add the cranberries and orange
juice. Continue to cook, stirring frequently,
until the cranberries are broken but not
mushy, about 5 minutes. Remove from the
heat, taste and season with pepper. Set
aside to cool.
31
H o m e m a d e S tock i n a H urry
stock
Why spend all day babysitting a simmering pot? The Breville Fast Slow
Pro™ lets you create full–bodied stock in an hour or less. How? High
heat extracts flavors quickly while high pressure keeps water from
boiling, ensuring rich, flavorful broth with exceptional clarity.
TURKEY STOCK
Yield: 2½ quarts Prep time: 5 min
Pressure Cook: 12.0 psi / 60 min / Natural
Slow Cook: 3–5 hours HIGH, 4–6 hours LOw
3
1
2
2
pounds roasted turkey
wings or drumsticks
large onion,
peeled, quartered
carrots,
roughly chopped
stalks celery,
roughly chopped
2
cloves garlic,
unpeeled
10 black peppercorns
1 bay leaf
2 sprigs fresh thyme
5 sprigs Italian parsley
2½ quarts cold water
1. Add all the ingredients to the cooking bowl.
2. Select ‘Pressure Cook’ or ‘Slow Cook’ Stock and
set to corresponding cooking time.
3. When cooking has completed, let stock cool until
safe to handle then strain through a fine–mesh sieve.
4. Refrigerate overnight so that fat rises to the top
and solidifies. Remove hardened fat layer and
discard. Use immediately or freeze in small, air–tight
containers for up to 1 month.
V EG E TA B L E S TO C K
Yield: 2½ quarts Prep time: 5 min
Pressure Cook: 12.0 psi / 15 min / Natural
Slow Cook: 4–6 hours HIGH, 6–8 hours LOw
2 large onions,
unpeeled, halved
4 stalks celery,
cut into 1” pieces
2 large carrots, peeled,
cut into 1” pieces
8 ounces crimini
or button mushrooms,
halved
1
head of garlic,
halved crosswise
1
teaspoon whole
black peppercorns
1
bay leaf
2 sprigs fresh thyme
6 sprigs Italian parsley
2½ quarts (2.5L)
cold water
1. Follow steps 1 through 3 above.
2. Use immediately or refrigerate overnight. Vegetable
stock will keep in the refrigerator for a few days or up
to a month when frozen in air–tight containers.
Both recipes courtesy of Breville and tested on the Fast
Slow Pro. Be sure to follow all of the use and cooking
instructions in the owner’s manual.
33
CLASSIC APPLE PIE
Yield: One 9–inch pie, 10 servings
2
4
2
4
½
batches of Perfect Pie Crust, see page 39
pounds Golden Delicious apples
tablespoons fresh lemon juice
tablespoons unsalted butter, divided
cup sugar, divided, plus 1 teaspoon
3 tablespoons unbleached all–purpose flour
¾ teaspoon ground cinnamon
1 tablespoon heavy cream or whole milk
The attractive high dome of an apple pie can be
considered a ruse, as the apples have shrunk, leaving a
big space between the filling and the crust. Precooking the
apples will minimize the gap and concentrate the apple
flavor. Plus, our Perfect Pie Crust recipe makes assembling
the pastry a breeze.
Lightly flour a work surface and roll out the dough
into a 12–inch round about ⅛–inch thick. Loosely roll
the dough around the rolling pin, center the pin over a
9–inch pie dish, and carefully unroll the round over the
dish, easing it into the bottom and sides and allowing
the excess to overhang the sides. Fill with the apples.
To make the filling: Peel and quarter the apples, and
cut out the core from each quarter. Cut each quarter
lengthwise into thirds and place in a large bowl. As you
add the slices to the bowl, occasionally sprinkle and
toss the apples with lemon juice. (Don’t wait until all
the apples are cut, or the first slices will already have
turned brown.) In a large skillet, melt 2 tablespoons
of the butter over medium–high heat. Add half the
apples and ¼ cup of the sugar. Cook, stirring often,
for about 7 minutes, or until the apples are barely
tender when pierced with the tip of a sharp knife.
Transfer to a large bowl or rimmed baking sheet.
Repeat with the remaining 2 tablespoons butter, the
second half of the apples, and another ¼ cup sugar. If
your skillet is smaller than 12 inches, cook the apples in
three batches. Let the filling cool completely, stirring
occasionally. Sprinkle the flour and cinnamon over
the cooled filling and toss well.
Trim the overhanging dough to ½ inch. Roll out the
remaining pie dough into a second 12–inch round.
Transfer the dough round the same way, centering it
over the apple filling. Fold the overhang of the upper
round under the edge of the bottom crust. Pinch the
crusts together and flute the edge attractively. Cut a
small hole in the center of the pie to allow steam to
escape. Freeze for 15 minutes or refrigerate for
30 minutes.
To make the pie: Position a rack in the center of the
oven and place a rimmed baking sheet on the rack.
Preheat the oven to 375°F.
Baking the pie and serving: Lightly brush the top
crust with the cream. Sprinkle the top crust with the
remaining teaspoon of sugar. Place the pie on the hot
baking sheet and bake for 40 to 50 minutes, until the
top is golden brown. Let cool on a wire rack for at
least 1 hour. Serve warm or at room temperature.
TIP: PICKING APPLES
Avoid applesauce pie—look for firm fruit that holds
its shape in the oven. Feel free to mix and match. Try
pairing tart Granny Smith or Golden Delicious apples
with sweet varieties like Honeycrisp or Pink Lady.
desserts
35
HOMEMADE
PUMPKIN PIE
Yield: One 10–inch regular pie or
one 9–inch deep-dish pie, serving 10 to 12
1
3
1½
¾
¼
¼
¼
⅛
1½
½
¼
1
36
batch of Perfect Pie Crust, see page 39
large eggs
teaspoons ground cinnamon
teaspoon ground ginger
teaspoon grated whole nutmeg
(about 20 grates on a whole nutmeg)
teaspoon ground cloves
teaspoon ground allspice
teaspoon salt
cups heavy whipping cream
cup (4 ounces) firmly packed light brown sugar
cup (1¾ ounces) granulated sugar
(15–ounce) can pumpkin puree
(not pumpkin pie filling)
Whipped cream, for serving
Thanksgiving just may be everyone’s favorite holiday. After all, what’s better than a
day completely devoted to a delicious feast shared by family and friends, all giving
thanks for their blessings? This recipe takes an American classic to celebration status
with a careful blend of spices and heavy cream, outshining the stale spice mix and
evaporated milk of less–enchanting recipes.
To prepare the pie crust, remove the dough from the refrigerator about 15
minutes before you are ready to roll it to allow it to soften slightly. Generously
flour a work surface and place chilled dough disk on the flour. Dust the top of
the dough with flour. Using a rolling pin, roll chilled dough into a circle, turning
and flipping the dough as needed with a bench scraper to prevent sticking, until
the circle measures 14 inches wide and ⅛ inch thick. Starting at one edge, roll
the dough around the rolling pin and lay it gently on top of a 9–inch glass or
ceramic pie pan. Gently press the dough into the bottom and sides of the pan.
Use a pair of kitchen scissors to trim the dough so it overhangs the edge of the
pan by 1 inch. Fold the overhanging dough under itself around the pan edge,
then crimp to form a decorative border. For a special touch, use crust cutters to
create seasonal accents. Chill the pie shell for at least 30 minutes.
Preheat oven to 375ºF and place a rack in the bottom third. Line
the chilled pie shell with heavy–duty foil, pressing the foil firmly and
smoothly into the crevices of the pan. Fill the pan with pie weights.
Make sure the weights reach up the sides to the rim of the pan (the
center does not need to be filled quite as full). Bake the shell for
20 to 22 minutes, until the foil comes away from the dough easily
(if it doesn’t, then bake another 5 to 6 minutes and check again).
Remove pie shell from the oven. Lift out the foil and weights from
the shell; set them aside to cool. Return pie shell to the oven and
continue baking for about 10 minutes until crust is a nice golden
brown all over. Transfer to a rack and cool slightly. Lower the oven
temperature to 350ºF.
and blend well. Strain the mixture through a fine–mesh strainer
directly into the pie shell and bake until the custard is set, about 30
to 40 minutes. Test by tapping the side of the pie pan—the center
of the pie should look firm and move as one piece. Transfer the pie
to a rack and cool completely, about 2 hours. Serve with plenty of
whipped cream.
TIP: SAY GOODBYE TO CLUMPY SPICES
Ever notice how spices cling together and don’t blend well when
added to a custard? Try mixing them with the eggs first—the fat
helps ensure even distribution.
While the pie crust is baking, make the filling. Whisk the eggs in
a large mixing bowl to break them up. Add cinnamon, ginger,
nutmeg, cloves, allspice, and salt and whisk well to blend evenly.
Whisk in the cream, brown sugar, granulated sugar, and pumpkin
37
PERFECT PIE CRUST
Yield: Makes 1 (9– or 10–inch) pie crust
1¼ cups (6¼ ounces) all–purpose flour
¼ teaspoon kosher salt
1 stick (4 ounces) unsalted butter, cold,
cut into ½–inch cubes
¼ to ⅓ cup ice water
Many bakers are so intimidated by the idea of making flaky
pie crust that they either settle for the prepared dough from
the grocery store or don’t make pie at all. But, like most
baking, pie crust is quite straightforward once you know
how the ingredients work together. Just make sure to weigh
your ingredients for best results. This recipe can be used to
make both sweet and savory pies. You can make the dough
ahead of time, wrap in plastic and refrigerate up to 2 days
or freeze for 1 month.
To make the dough, place the flour and salt in a large
mixing bowl. Cut the butter into the flour mixture with
a pastry blender until the butter pieces are the size of
peas. Sprinkle ice water, 1 tablespoon at a time, over
the flour mixture. Stir and fluff the flour mixture with
a fork until shaggy clumps form. Pick up the large
clumps and squeeze to test for moisture. If clumps hold
together, transfer them to a work surface and continue
adding tablespoons of ice water and stirring with
the fork.
Gather the clumps of dough together on the work
surface. If the butter feels soft, cover the dough with
plastic wrap and refrigerate at least 30 minutes
before proceeding. If the butter still feels cold, knead
the dough gently 4 or 5 times. Flatten the dough into
a disk about 6 inches wide, cover in plastic wrap and
refrigerate for 30 minutes before rolling.
TIP: SHORTCUT TO PERFECT PIE DOUGH
Combine flour mixture and cold butter in the bowl
of your food processor. With just a few pulses, you’ll
have the ideal pea–sized butter—simply transfer to a
large mixing bowl and proceed with the recipe.
f o u r t i p s FOR m a k i n g g r e a t c r u s t s
38
1. Don’t panic
2. Chill out
3. Give it a rest
4. Roll with it
You’re making pie, not performing
surgery. Even less–than–perfect
results still taste incredible.
If possible, freeze ingredients for
30 minutes before assembling
pastry dough.
Refrigerating dough for half an
hour before rolling lets butter firm
up while gluten relaxes.
For easy handling, try rolling
dough between lightly floured
sheets of parchment paper.
39
APPLE
CRANBERRY
CRISP
Yield: 6 to 8 servings
Topping
½ cup (2½ ounces) unbleached
all–purpose flour
½ cup (1½ ounces) old–fashioned oats
(do not use instant)
½ cup (4 ounces) firmly packed
light brown sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
1 stick (4 ounces) cold unsalted butter,
cut into ½–inch pieces
½ cup (2 ounces) pecans,
toasted and chopped (optional)
Filling
1½ pounds firm, tart baking apples
(such as Granny Smith), peeled,
cored and cut into ¼–inch–thick slices
1 bag (12 ounces) cranberries, picked
through, rinsed, and patted dry
¾ cup (6 ounces) firmly packed
light–brown sugar
1 tablespoon cornstarch or tapioca flour,
or 2 tablespoons all–purpose flour
2 teaspoons freshly squeezed lemon juice
¾ teaspoon ground cinnamon
Vanilla ice cream, for serving
40
Topping: Place the flour, oats, brown sugar,
cinnamon and salt in the bowl of a stand mixer
and mix on low speed until blended evenly,
about 10 seconds. Add the cold butter pieces
and mix on low for 3 to 4 minutes. At first the
mixture will look dry, but eventually it will begin
to look like wet sand, and finally it will form
small clumps about the size of peas. Add the
nuts, if using, and mix for a few more seconds
to evenly disperse them.
Filling: Preheat the oven to 350°F and position
an oven rack in the center.
In a large bowl, use the spatula to toss together
the apple slices, cranberries, brown sugar,
lemon juice, cornstarch and cinnamon until all
the fruit is coated evenly. Scrape into a baking
dish and spread in an even layer. Sprinkle the
topping in an even layer over the fruit (do not
press down).
Place a baking sheet or a piece of foil under the
crisp to catch any juices that may bubble over.
Bake for 45 to 55 minutes, until the topping is
nicely browned and the fruit is bubbling and
soft (the tip of a paring knife should easily slide
in and out of the apple slices). Spoon the warm
crisp into bowls and serve with a scoop
of vanilla ice cream.
our new wine club:
the perfect pairing
You handle the food. We’ll bring the wine.
We’ve partnered with DeLille Cellars—one of
Washington state’s most celebrated wineries—
to bring you the new Sur La Table Wine Club.
DeLille Cellars has been producing compelling,
award-winning Northwest wines for years.
With three membership levels and a host of
perks including tastings and discounts, the club
is the perfect way to celebrate your passion for
great food and wine.
From the delightfully nuanced Chaleur
Estate Blanc to the luscious, bold Four Flags
Cabernet Sauvignon, this perfectly curated
selection makes a wonderful addition to your
Thanksgiving table—or a great holiday gift.
Get club details, learn more about these
amazing wines and start your membership at
surlatable.com/wineclub.
42
D2 RED BLEND
FOUR FLAGS CABERNET SAUVIGNON
CHALEUR ESTATE BLANC
DOYENNE AIX RED BLEND
Wonderful oak and fruit integration
displays notes of cassis, red plums,
tart cherries, cocoa nibs, cedar
and Herbs de Provence.
A big and luscious Cabernet
with concentrated berries, Kirsch
liqueur, cedar, peppercorns and
anise spices dominating the nose.
Sweet Sauvignon Blanc grasses
and Tuscan olives supports aromas of
almond paste, cream, hints of pineapple,
star fruit, key lime, grapefruit and herbs.
A wine of wall–to–wall seamless fruit. The Syrah
nose of juicy raspberries, black pepper and
smoky meat mingles nicely with the currants,
cassis and herbs of the Cabernet Sauvignon.
43