Thanksgiving Dinner 2012

Happy Thanksgiving! I hope your holiday was fabulous! We had an excellent day! I got up and got my workout in while the guys in my house slept, watched the parade with my little man, cooked our Indian inspired lunch, watched a nail biting Texans game with my family, and then enjoyed family lazy time! I know you just want to see the awesome spread, so here it is! All of the recipes I used as inspiration served 8 to 10, so I halved them all to serve 4 or 5.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

*Tandoori Spiced Grilled Turkey

*Naan Cashew Stuffing

 *Green Beans with Caramelized Onions

*Indian Stir Fried Peas with Coconut

*Roasted Garlic Mashed Potatoes and Cauliflower

*Brussels Sprouts and Bacon Salad

*Mango Cranberry Chutney

*Pumpkin Pie Cups with Bourbon Ice Cream

Looks fabulous, right? It tastes even more awesome!

 

 

How I made the turkey (I did this the day before to make my life easier):

1/2 stick of butter

2  tsp garam masala (an Indian spice blend, look for it in the spice aisle of larger grocery stores, I got mine at Target)

1 tsp finely minced fresh ginger

1 tsp paprika

1/2 tsp salt

1 turkey (Mine was about 8 pounds for the three of us with an abundance of leftovers!)

 

In a small saucepan, clarify the butter. Melt it over medium heat (Don't use salted butter, it will taste too salty), and skim off the white foram that rises to the top. Once the butter is melted and foam is skimmed (It takes about 10 minutes), the milk solids will be at the bottom of the pan. Carefully pour out the clarified butter, leaving the solids in the pan. Clean it out and return to stove. Return the butter to the cleaned out pan, and add in the garam masala, ginger, paprika, and salt. Let cool.

 

While the butter is cooling, break down the turkey as you would a chicken, remove legs and seperate thighs from drumsticks, remove wings, seperating the three pieces, and taking breasts off bone (Don't let the bones, neck, and wing tips go to waste, toss them in a stock pot, cover with water, add in some onion, celery, carrot, and pepercorns, and make a stock! Remove the bones and let cool while you srain the stock. I like to shred the additional meat off the bones and save to make a cassarole with, just to be extra economical! I like to freeze the stock in one tablespoon amounts in ice cube trays, pop the cubes out, put in bags, and repeat with remaining stock). I was unable to leave the skin attached to the breast meat, which my husband wasn't thrilled about. If you can do better at that than I did, leave it on! Slide your fingers between the skin and meat of your turkey pieces, and spread as much of the butter mixture as you can, then spread the remainder on the outside of the bird. I recommend doing this a day before, to save you time on the big day and to let the meat marinate. I had to use a 9x13 inch baking pan to store them in, covered with plastic wrap.

 

Bring the turkey out of the fridge an hour before time to cook, if you cut up and marinated it the day before. Preheat your grill to around 350 degrees (I have a charcoal grill, I filled the chimney as full as I could get it, lit it, let sit 30 minutes, then dumped them into the center of the grill. When I closed it, the thermometor read 375, close enough for me!). Make sure you scrape the grates clean and oil with a paper towel dipped or sprayed liberally with olive oil. Add the turkey parts skin side up, cover, and grill for 30 minutes (Put the wings on the outer edges of the coal heap, since they're smaller, they'll overcook while the legs and breasts cook, this way you don't have to worry about different cooking times, just put them in the cooler area and they'll be done at the same time as the rest of it, at least it worked that way for me!). Flip the pieces and grill for an additional 20 minutes, flip again and cook until done and juices run clear, 15-20 minutes. Transfer to a cutting board, tend with foil, and let rest 15 minutes before slicing.

 

None of us really care for gravy, so I don't make it, but if you want to make a gravy while the turkey rests. Here's one that I think would work with this turkey: cook 1/4 cup of finely chopped shallot in 2 Tbsp butter over medium heat until softened. Stir in 1 tsp pepper, 1 tsp garam masala and cook, stirring, an additional minute. Stir in 2 Tbsp flour and cook, still stirring, about 2 minutes. Whisk in 1/4 cup broth, whisking quickly to make a paste, then add another 2 1/4 cups, whisking constantly to keep it smooth. Increase heat and bring to a boil, then lower heat and simmer, stirring often, until thickened, about 5 minutes, test for seasoning and add more salt and pepper, if desired, to taste.

 

For the Naan Cashew Stuffing (I also made this the day before, just put it in the oven the day of):

1 14 oz package naan bread, cut up, about 4 cups (If your store doesn't have naan, use flat bread.)

2 scallions, thinly sliced

salt and pepper

1 tsp butter

olive oil spray

1/2 onion, chopped

1/2 cup whole cashews

1/4 cup turkey or chicken broth

1/4 cup chopped cilantro

1 Tbsp chopped mint

1/2 Tbsp lime juice

 

Preheat oven to 350 degrees. In a large bowl, toss together naan, scallions, and 1/4 tsp each salt and pepper. In a large skillet sprayed with a little olive oil spray, add butter and cook onion over medium heat until soft, about 5 minutes. Add the cashews and cook, stirring, until browned, another 5 minutes or so. Add cashew mixture to bread, stir in broth, cilantro, mint, and lime juice and toss well to coat. Taste for seasoning and adjust if necessary. Transfer the stuffing to a baking dish and cover with foil. Bake for 20 minutes, remove foil, and bake until browned on top, 15 minutes.

 

To make the green beans (I caramelized the onions the day before and warmed before serving):

 

1 tsp olive oil

1 large onion

salt and pepper

1 pound green beans, ends trimmed

2 teaspoons chopped fresh basil

 

In a large nonstick skillet, heat oil over medium-high. Add onion and season with salt and pepper. Cook, stirring often, until softened and just beginning to brown, 10 minutes. Reduce heat to medium and cook, stirring occasionally, until onions are deep golden brown and very soft, about 30 minutes.

 

Meanwhile, in a large pot of boiling salted water, cook green beans until crisp-tender and bright green, about 5 minutes. Drain and toss with basil and a small spray of olive oil, season with salt and pepper, plate, and top with onions.

 

For the peas:

1/2 cup shredded unsweetened coconut

1 clove garlic, peeled and crushed

1/2 tsp ground cumin

1/4 tsp ground coriander

1/8 tsp cayenne

1/8 tsp ground turmeric

salt

vegetable oil cooking spray

1/2 tsp mustard seeds

1 16 oz package frozen peas, thawed

 

In a small bowl, mix together coconut, garlic, cumin, coriander, cayenne, turmeric, 1/2 tsp salt, and 1 Tbsp water.

 

In a large skillet with a lid sprayed with cooking spray, cook mustard seeds over high, covered. When the seeds' popping slows down, add the peas and cook 1 minute. Stir in coconut mixture. Cook, stirring occasionally, until the peas are just tender and still bright green, about 3 minutes.

 

How I did the potatoes (I roasted the garlic and cooked and pureed the cauliflower the day before):

1 clove garlic

1/2 tsp olive oil

1 Tbsp turkey or chicken broth

1/2 head cauliflower florets

2 large potatoes, cut into 1/2 inch cubes, skin left on

1 tsp butter

evaporated skim milk

salt and pepper

 

Preheat oven to 375 degrees. Place the garlic, root end down, in a small baking dish or ramekin. Drizzle oil and broth over top and wrap with foil. Pop in oven and bake for 20 minutes, remove foil, and bake 10 minutes longer, until very soft and golden. Let cool slightly, squeeze head to pop cloves out, and mash the cloves.

 

Meanwhile, bring a saucepan with a couple inches water to a boil, place a steamer basket in the pot, fill with cauliflower, and steam until tender, 5 or 6 minutes. Remove cauliflower and puree, adding cooking liquid as needed, until smooth, stir in the mashed garlic and puree again to incorporate, if desired.

 

Fill the saucepan back up with water and, before turning on the heat, add potatoes and bring to a boil. Cook until potatoes are tender, about 5 or 6 minutes, depending on just how small you diced them. Drain and return potatoes to hot pot to dry some. Add in some of the pureed cauliflower and, using a potato masher (Or, a ladel, like I did before I caved and bought the masher lol!), mash potato until smooth, adding more cauliflower a little at a time. If you need more liquid after the cauliflower has been fully incorporated, add in the evaporated skim milk until you've reached your desired consistancy. Stir in butter, and taste. Add salt and pepper to taste and enjoy! I guarantee no one will know it is half cauliflower! I have made mashed potatoes like this for months, and my husband hasn't noticed the difference, or at least hasn't announced that he notices!

 

The brussels sprouts were made this way (I cooked the bacon and shredded the sprouts early):

1/4 pound turkey bacon

olive oil cooking spray

3/4 pound brussels sprouts, trimmed and shredded (For best texture, shred with a knife)

1/2 tablespoon chopped fresh rosemary

juice from 1/2 a lemon

salt and pepper

 

In a large skillet, cook bacon over medium heat, turning occasionally, until crispy. Remove to paper towels and blot dry. When cool enough to handle, dice the bacon into small pieces and reserve. Add the brussels sprouts to the pan and cook, stirring occasionally, until crisp-tender, about 10 minutes. Stir in rosemary and cook until fragrant, another 2 minutes. Remove from heat and stir in bacon, lemon juice, and salt and pepper. This is great both warm and at room temperature. I made this when I put the turkey on the grill and served it at room temp.

 

How the chutney came to be (I made this two days ahead):

6 oz fresh cranberries (About a cup and a half)

1/2 cup orange juice

1/2 cup Splenda

1/2 cup chopped dried mango

1/2 Tbsp minced fresh ginger

 

In a large saucepan, bring all ingredients to a boil. Lower the heat and simmer gently, stirring occasionally, until thickened, about 15 minutes. Refrigerate for at least a couple hours to cool and thicken and serve chilled or at room temp.

 

The pie cups were made like this (I decided to make a pie with no crust, since my husband doesn't eat pie crust and I don't like making it! lol! It also helps that I save a boatload of calories by foregoing the pastry!):

For the ice cream -
1 cup vanilla low fat ice cream
1/2 Tbsp bourbon

Set out ice cream to soften slightly and stir in bourbon. Return to freezer to set back up.

For the pie cups -
3/4c Splenda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
4 egg whites
1 (15 oz) can pure pumpkin
1 (12 oz) can evaporated skim milk

Preheat oven to 425 degrees

In a small bowl, mix together sugar, salt, and spices. In a lrge bowl, beat egg whites slightly and stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Ladle mixture into 6, 8oz ramekins.

Bake for 5 minutes, lower heat to 350 degreed and bake 15-20 minutes longer, until a toothpick inserted into the center of each pie comes out clean. Let cool for 2 hours. My husband likes pumpkin pie best refrigerated and eaten cold the next day, so I bake, cool, and pop them in the fridge the day before.

Serve topped with bourbon ice cream!

 

I hope you enjoy these recipes as much as we did!