Thanksgiving 2009

This year we had a small Thanksgiving where Laura and I played host for the first time, but a small group doesn't mean that we skimped on flavor. The house is filled with sweet rich smells of sausage and pumpkin. Here's what we made:

Bacon and Herb Roast Turkey Breast

Emeril Legasse, courtesy of Food Network

This year with such a small group we decided to forego the full bird and do a turkey roast. It was such a good decision. This recipe worked perfectly. So moist and full of flavor with plenty for leftovers. Check the blog in the next few days!

Ingredients

• 3 strips thick-cut bacon
• 1 1/2 tablespoons minced garlic
• 1 tablespoon freshly chopped sage leaves
• 1 1/2 teaspoons freshly chopped rosemary leaves
• 1 teaspoon freshly chopped oregano leaves
• 1 teaspoon freshly chopped thyme leaves
• 3 tablespoons unsalted butter, softened at room temperature
• 2 teaspoons kosher salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 1 (5 1/2 to 6-pound) turkey roast, tied, rinsed and patted dry

Directions

1. Preheat the oven to 375 degrees F and line a shallow roasting pan or baking dish with aluminum foil.
2. Cook the bacon in a medium skillet until crisp. Transfer to paper towels to drain, reserving 1 tablespoon of the rendered bacon fat separately. When the bacon has cooled, chop it finely and transfer to a small bowl.
3. Add the garlic, sage, rosemary, oregano, thyme, butter, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Using a small spoon, mix thoroughly to combine and form a paste.
4. Using your fingertips, gently loosen the skin on both sides of the turkey breast so that it is separated from the flesh. Divide the herb paste in half and gently spread half between the skin and flesh on each side of the breast.
5. Season the outside of the turkey breast with the remaining teaspoon of salt and 1/2 teaspoon of pepper.
6. Brush the turkey all over with the reserved bacon fat.
7. Place prepared turkey breast in the prepared pan and roast, uncovered, until an instant-read thermometer inserted into the deep portion of the breast registers 165 degrees F, 1 hour to 1 hour and 10 or 15 minutes. Remove from the oven and allow to rest for 20 minutes before carving into thin slices. Serve with the pan drippings.

Pumperknickel-Sourdough Italian Sausage Dressing

Laura's original recipe

Ingredients

• 1 small loaf of pumperknickel, cut into 1/4" cubes
• 1 small loaf of sourdough, cut into 1/4" cubes
• 4 celery stalks
• 1 yellow onion
• 2 italian sausages, casings removed
• 2 cups of Chicken stock
• 1/2 stick of butter, melted
• 1 tsp fresh Thyme
• Salt and pepper, to taste

Directions

1. Preheat the oven to 350°F. Place cubes in a single layer on two baking sheets. Put into the over for ten minutes, turning half way through.
2. Put half of the melted butter into a large sauce pan. Dice onion and chop the celery into bit size pieces and add to the preheated pan.
3. Remove sausage from the casings and brown in a pan.
4. Sweat the onions and celery and then add 1/4 cup of water.
5. Add the vegetables to the sausage releasing the brown bits on the bottom of the pan.
6. Place the bread cubes into a large mixing bowl. Add the sausage mixture to the bread and add the chicken stock.
7. Mix all the ingredients together and put them into a buttered baking pan.
8. Bake in the oven for 40 minutes, turning half way through.

Whipped Sweet Potato Bake

courtesy of Krafts Food

This bake is so rich and tasty. The marshmallows gets a toasty crust on it that provides the perfect compliment to creamy sweet potatoes. I used pumpkin pie spice instead of adding in cinnamon, nutmeg, and ginger. If you want to use those 3 ingredients instead, throw in 1/8 teaspoon of each. i also decided to throw in some egg nog for extra creaminess. Probably not the most healthy addition, but definitely the adds holiday cheer.

• 2 cans (15 oz. each) sweet potatoes, drained
• 1/4 cup butter, melted
• 2 tsp. pumpkin spice
• 2 cups JET-PUFFED Miniature Marshmallows
• Splash of egg nog (adds rich creaminess)

Directions

1. Preheat 350°F. Beat sweet potatoes, butter, pumpkin spice, and egg nog with mixer until blended.
2. Spoon mixture into lightly greased 1-1/2-qt. casserole dish; top with marshmallows.
3. Bake 15 to 20 min. or until mixture is heated through and marshmallows are lightly browned.

Simple Green Beans

Ingredients

• 2 pounds green beans, trimmed
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons minced garlic
• 1/2 teaspoon salt
• Freshly ground pepper to taste

Directions

1. Bring a large pot of water to a boil. Place a large bowl of ice water next to the stove.
2. Add half the green beans to the boiling water and cook until tender-crisp, about 4 minutes. Transfer the beans with a slotted spoon to the ice water to cool. Repeat with the remaining beans. Place a kitchen towel on a baking sheet and use a slotted spoon to transfer the beans from the ice water; blot dry with another towel.
3. Just before serving, heat oil in a large Dutch oven or large skillet over medium heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the green beans and stir. Add parsley, tarragon, salt and pepper and cook, stirring, until heated through, 1 to 2 minutes.

Paula Deen's Pumpkin Cheesecake

courtesy of Food Network

Ingredients

Crust:

• 1 3/4 cups graham cracker crumbs
• 3 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 stick melted salted butter

Filling:

• 3 (8-ounce) packages cream cheese, at room temperature
• 1 (15-ounce) can pureed pumpkin
• 3 eggs plus 1 egg yolk
• 1/4 cup sour cream
• 1 1/2 cups sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon fresh ground nutmeg
• 1/8 teaspoon ground cloves
• 2 tablespoon all-purpose flour
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F.
2. For crust: In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
3. For filling: Beat cream cheese until smooth. (this is key!)Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
4. Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes.
5. Cover with plastic wrap and refrigerate for 4 hours. (I would recommend freezing this for at least an hour.

The holiday is over and we ate good food all around. Don't be too sad. One of the best things about Thanksgiving is leftovers. Stay tuned for the best way to use your turkey and other sides.