THANKSGIVING MENU
OLD-FASHIONED STUFFED TURKEY…………………..........1
CREAMY MUSTARD STUFFED POTATOES……………........3
RISO E ZUCCA (RICE AND BUTTERNUT SQUASH)…….....4
PUMPKIN PIE……………………………………………………..5
OLD-FASHIONED
STUFFED TURKEY
Serves 10 to 12
Table salt is not recommended for this
recipe because it is too fine. To roast
a kosher or self-basting turkey (such
as a frozen Butterball), do not salt it
in step 1. Look for salt pork that is
roughly equal parts fat and lean meat.
The bread can be toasted up to 1 day
in advance.
Turkey
1 turkey (12 to 15 pounds), giblets
and neck reserved for gravy, if making
3 tablespoons plus 2 teaspoons
kosher salt (see note above)
2 teaspoons baking powder
12 ounces salt pork, cut into ¼ inch-thick slices and rinsed (see note above)
Stuffing
1 ½ pounds (about 15 slices) white sandwich bread, cut into ½ inch cubes (about 12
cups)
4 tablespoons unsalted butter, plus extra for baking dish
1 medium onion, chopped fine (about 1 cup)
2 celery ribs, chopped fine (about 1 cup)
Kosher salt
Ground black pepper
2 tablespoons minced fresh thyme leaves
1 tablespoon minced fresh marjoram leaves
1 tablespoon minced fresh sage leaves
1 ½ cups low-sodium chicken broth
1 36-inch square cheesecloth, folded in quarters
2 large eggs
For the turkey: Using fingers or handle of wooden spoon, separate turkey skin from
meat on breast, legs, thighs, and back; avoid breaking skin. Rub 1 tablespoon salt evenly
inside cavity of turkey, 1 ½ teaspoons salt under skin of each breast, and 1 ½ teaspoons
salt under skin of each leg. Wrap turkey tightly with plastic wrap; refrigerate 24 to 48
hours.
America’s Test Kitchen is sponsored by DCS by Fisher & Paykel, Kohler, Woodbridge by Robert Mondavi, Diamond
Crystal Kosher Salt, Cooking.com, and Sunsweet Growers.
For the stuffing: Adjust oven rack to lowest position and heat oven to 250 degrees.
Spread bread cubes in single layer on baking sheet; bake until edges have dried but centers
are slightly moist (cubes should yield to pressure), about 45 minutes, stirring several
times during baking. Transfer to large bowl and increase oven temperature to 325 degrees.
While bread dries, heat 4 tablespoons butter in 12 inch skillet over medium-high heat;
when foaming subsides, add onion, celery, 2 teaspoons salt, and 1 teaspoon pepper; cook,
stirring occasionally, until vegetables begin to soften and brown slightly, 7 to 10 minutes.
Stir in herbs; cook until fragrant, about 1 minute. Add vegetables to bowl with dried
bread; add 1 cup broth and toss until evenly moistened.
To roast the turkey: Combine remaining 2 teaspoons kosher salt and baking powder in
small bowl. Remove turkey from refrigerator and unwrap. Thoroughly dry inside and out
with paper towels. Using skewer, poke 15 to 20 holes in fat deposits on top of breast
halves and thighs, 4 to 5 holes in each deposit. Sprinkle surface of turkey with salt–baking
powder mixture and rub in mixture with hands, coating skin evenly. Tuck wings
underneath turkey. Line turkey cavity with cheesecloth, pack with 4 to 5 cups stuffing,
tie ends of cheesecloth together. Cover remaining stuffing with plastic wrap and
refrigerate. Using twine, loosely tie turkey legs together. Place turkey breast-side down in
V-rack set in roasting pan and drape salt pork slices over back.
Roast turkey breast-side down until thickest part of breast registers 130 degrees on
instant-read thermometer, 2 to 2 ½ hours. Remove roasting pan from oven (close oven
door) and increase oven temperature to 450 degrees. Transfer turkey in V-rack to rimmed
baking sheet. Remove and discard salt pork. Using clean potholders or kitchen towels,
rotate turkey breast side up. Cut twine binding legs and remove stuffing bag; empty into
reserved stuffing in bowl. Pour drippings from roasting pan into fat separator and reserve
for gravy, if making.
Once oven has come to temperature, return turkey in V-rack to roasting pan and roast
until skin is golden brown and crisp, thickest part of breast registers 160 degrees, and
thickest part of thigh registers 175 degrees, about 45 minutes, rotating pan halfway
through. Transfer turkey to carving board and let rest, uncovered, 30 minutes.
While turkey rests, reduce oven temperature to 400 degrees. Whisk eggs and remaining ½
cup broth together in small bowl. Pour egg mixture over stuffing and toss to combine,
breaking up any large chunks; spread in buttered 13 by 9 inch baking dish. Bake until
stuffing registers 165 degrees and top is golden brown, about 15 minutes. Carve turkey
and serve with stuffing.
America’s Test Kitchen is sponsored by DCS by Fisher & Paykel, Kohler, Woodbridge by Robert Mondavi, Diamond
Crystal Kosher Salt, Cooking.com, and Sunsweet Growers.
CREAMY MUSTARD STUFFED
POTATOES
Serves 4
Ingredients
1 bunch scallions sliced thinly, white and
green separated
4 large baking potatoes, wrapped in foil,
baked through in the oven
2 cups heavy cream
3 tablespoons rehydrated Chinese mustard
4 tablespoons butter
Kosher salt and freshly ground black pepper
to taste
Canola oil
Directions
Preheat oven broiler.
In a saucepan over medium-high heat, add oil to coat and sauté scallion whites
for about 30 seconds. Add cream and reduce by 25%, stirring occasionally.
Whisk in the mustard and season. Meanwhile, scoop out the potatoes, saving the
shells. In a large bowl, combine potato insides, cream mixture and butter. Season
and check for flavor.
Stuff the reserved potato skins with the potato mixture. Arrange stuffed skins on
a cookie sheet or in a casserole dish and place under the broiler to color. Garnish
with scallion greens.
Simply Ming is produced by WGBH Boston and Ming East-West, LLC., and distributed by American Public
Television. Funding for Simly Ming is provided by All-Clad Metalcrafters, Melissa’s/World Variety Produce,
Ocean Spray, T-fal ActiFry and Wanjashan.
RISO E ZUCCA
RICE AND BUTTERNUT SQUASH
Serves 6
Ingredients
2 pounds butternut squash
1 cup onion, cut in to 1 inch chunks
1 cup carrot, cut into 1 inch chunks
1 cup celery, cut into 1 inch chunks
3 tablespoons extra-virgin olive oil
2 tablespoons butter
1 tablespoon kosher salt
5 cups hot water, plus more if needed
2 cups Italian short-grain rice, such as Arborio
or Carnaroli
For Finishing
2 teaspoons butter, cut in pieces
½ cup Parmigiano-Reggiano, freshly grated,
plus more for passing
Directions
Trim, peel, and remove seeds from the
squash. Cut it into ½ inch cubes-you should
have about 4 cups.
Using a food processor, mince the onion, carrot, and celery chunks to a finetextured paste (pestata).
Put the olive oil and butter in a large heavy saucepan and set over medium heat.
When the butter is melted, scrape in the pestata and season with ½ teaspoon of
the salt. Cook the pestata for about 5 minutes, stirring it around the bottom of the
pan, until it has dried out and just begins to stick.
Pour in the hot water or stock, and bring to a boil. Drop in the cubes of squash,
then all the rice, continue stirring, and add the remaining salt. Return the liquid
to the boil, cover the pan, and reduce the heat to keep the rice bubbling gently.
Cook for about 14 minutes, or until both the rice and the squash are fully cooked
and the consistency is creamy (see box).
Turn off the heat, drop in the butter pieces, and stir vigorously until thoroughly
amalgamated. Stir in the ½ cup of grated cheese, spoon the rice into warm pasta
bowls, and serve immediately, passing additional grated cheese at the table.
Lidia’s
Italy
is
made
possible
by
Colavita,
Buon
Italia,
Perugina,
and
Grana
Padano.
Lidia’s
Italy
is
produced
by
Tavola
Productions
and
presented
on
Public
Television
by
WGBH
Boston.
PUMPKIN PIE
Makes one 9-inch pie
If candied yams are unavailable, regular canned
yams can be substituted. The best way to judge
doneness is with an instant-read thermometer.
The center 2 inches of the pie should look firm
but jiggle slightly. The pie finishes cooking with
residual heat; to ensure that the filling sets, cool it
at room temperature and not in the refrigerator.
To ensure accurate cooking times and a crisp
crust, the filling should be added to the prebaked
crust when both the crust and filling are warm.
Serve at room temperature with whipped cream.
Vodka is essential to the texture of the crust and
imparts no flavor; do not substitute.
Crust
1 ¼ cups unbleached all-purpose flour
(6 1/4 ounces)
½ teaspoon table salt
1 tablespoon sugar
6 tablespoons (¾ stick) cold unsalted butter,
cut into 1/4-inch slices
¼ cup vegetable shortening , cold,
cut into two pieces
2 tablespoons vodka , cold (see note above)
2 tablespoons cold water
Filling
1 cup heavy cream
1 cup whole milk
3 large eggs plus 2 large yolks
1 teaspoon vanilla extract
1 (15 ounce) can pumpkin puree
1 cup drained candied yams from 15-ounce can (see note above)
¾ cup sugar
¼ cup maple syrup
2 teaspoons grated fresh ginger
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon table salt
Cook’s Country is sponsored by DCS by Fisher & Paykel, VIVA® Paper Towels (Kimberly-Clark), Cooking.com,
Idaho Potato Commission, Chore Boy® Scrubbers (Spic and Span), and Sun-Maid® Figs (Valley Fig Growers).
INSTRUCTIONS
For the Crust: Process ¾ cup flour, salt, and sugar in food processor until
combined, about two 1 second pulses. Add butter and shortening and process
until homogenous dough just starts to collect in uneven clumps, about 10
seconds; dough will resemble cottage cheese curds with some very small pieces
of butter remaining, but there should be no uncoated flour. Scrape bowl with
rubber spatula and redistribute dough evenly around processor blade. Add
remaining ½ cup flour and pulse until mixture is evenly distributed around bowl
and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into
medium bowl.
Sprinkle vodka and water over mixture. With rubber spatula, use folding motion
to mix, pressing down on dough until dough is slightly tacky and sticks together.
Flatten dough into 4 inch disk. Wrap in plastic and refrigerate at least 45 minutes
or up to 2 days.
Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat
oven to 400 degrees. Remove dough from refrigerator and roll out on generously
floured (up to ¼ cup) work surface to 12 inch circle about 1/8 inch thick. Roll
dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch
overhang on each side. Working around circumference, ease dough into plate by
gently lifting edge of dough with one hand while pressing into plate bottom with
other hand. Refrigerate 15 minutes.
Trim overhang to ½ inch beyond lip of pie plate. Fold overhang under itself;
folded edge should be flush with edge of pie plate. Using thumb and forefinger,
flute edge of dough. Refrigerate dough-lined plate until firm, about 15 minutes.
Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or
pennies. Bake on rimmed baking sheet 15 minutes. Remove foil and weights,
rotate plate, and bake 5 to 10 additional minutes until crust is golden brown and
crisp. Remove pie plate and baking sheet from oven.
For the Filling: While pie shell is baking, whisk cream, milk, eggs, yolks, and
vanilla together in medium bowl. Combine pumpkin puree, yams, sugar, maple
syrup, ginger, cinnamon, nutmeg, and salt in large heavy-bottomed saucepan;
bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to
simmer pumpkin mixture, stirring constantly and mashing yams against sides of
pot, until thick and shiny, 10 to 15 minutes.
Remove pan from heat and whisk in cream mixture until fully incorporated.
Strain mixture through fine-mesh strainer set over medium bowl, using back of
ladle or spatula to press solids through strainer. Rewhisk mixture and transfer to
warm prebaked pie shell. Return pie plate with baking sheet to oven and bake
pie for 10 minutes. Reduce heat to 300 degrees and continue baking until edges
of pie are set (instant-read thermometer inserted in center registers 175 degrees),
20 to 35 minutes longer. Transfer pie to wire rack and cool to room temperature,
2 to 3 hours. Cut into wedges and serve.
Cook’s Country is sponsored by DCS by Fisher & Paykel, VIVA® Paper Towels (Kimberly-Clark), Cooking.com,
Idaho Potato Commission, Chore Boy® Scrubbers (Spic and Span), and Sun-Maid® Figs (Valley Fig Growers).