The Kitchn Cookbook Holiday Sampler

8/11/2019 The Kitchn Cookbook Holiday Sampler

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SARA KATE GILLINGHAM & FAITH DURAND

SARA KATE GILL ING

& FAITH DURAN

Photographs by Leela C


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5 TIPS FOR A HAPPY & RELAXED

THANKSGIVING PARTY

anksgiving is a joyful, generous holiday

and should be warm and relaxing even

for the cook. Here are our most reliable tips

for making the day a holiday for everyone,especially you.

1. Set the table the night before anksgiving is

a time when families gather, so the holiday meal

almost always calls for a larger table than ordinary

meals. Its less stressful to set it the night before,

making sure you have all the plates, glasses, and

napkins needed.

2. Lay out platters and serving utensils in

the morning As with plates and wineglasses,

anksgiving requires a larger quantity of platters,

bowls, and serving spoons. Check that you have

everything you need and lay it all out before the day

gets busy.

3. Write out a timeline If you have many things to

do on anksgiving morning, write out a timelineand post it on your fridge, or set reminders on your

smartphone to put the turkey in the oven, roast the

potatoes, and warm the pies. Dont forget to schedule

in time to shower and get ready!

4. Make food ahead You dont have to finish

everything at the last minute. Keep mashed potatoes

warm in the slow cooker for up to 4 hours. Gravy

can be made weeks ahead and frozen, and warmedgently on the stove. e pie can be baked a day

ahead, too.

5. Schedule 15 minutes to set the mood Schedule

in 15 minutes at the end of your prep time, just as

guests arrive, to light candles, turn on music, and sip

a glass of wine.


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,

Its Thanksgiving and youve signed on to cook the turkey.

Dont panic. Cooking a turkey is really no harder than

roasting a chickenits just a bigger bird. But yes, we knowtheres just the teensiest bit of pressure to get it absolutely

perfect.

There are many ways to cook a turkey, but were going to

give you the most straightforward and foolproof method. No

stuffing, no trussing, no complicated briningjust the bird,

thanks.

Watch the cooking time. The age-old rule of thumb is

13 minutes per pound at 350F, but factors such as whether

it is a free-range turkey or a pre-brined turkey and whether

or not the legs are untrussed can significantly reduce the

cooking time. If your turkey is done with time to spare,

just tent it with foil and let it sit on the counter until dinner.

It will stay hot (and be safe to eat) for an hour or so. Just

remember to refrigerate the leftovers within 4 hours.

1 turkey, any size (allow 1 pound per person,

expecting leovers)

Salt and freshly ground black pepper

2 cups low-sodium chicken stock or water

8 tablespoons (1 stick) unsalted butter, melted, for

basting (optional)

If you bought your turkey frozen, let it completely thaw

before cooking. A frozen turkey will thaw within a few

days in the fridge; it will take approximately 24 hours for

every 5 pounds of turkey. (For quicker thawing, place the

turkey in a cold water bath and change the water every

30 minutes until its thawed.)

About an hour before roasting, take the turkey out of

the fridge. Remove any packaging and the bag of giblets

(check inside both the body cavity and the neck cavity).

Set a metal rack in a deep roasting pan or baking dishlarge enough to hold the turkey. Make sure the wings

and legs are fully contained and not outside of the pan,

and that the pan is at least 3 inches deep. (If you dont

own a roasting rack, you can elevate the turkey above the

bottom of the pan with a rolled coil of aluminum foil, or

with a hearty layer of quartered potatoes.)

Place the turkey, breast side up, on the rack in the

roasting pan and let it rest at room temperature for

1 hour. This takes the chill off the meat, which helps the

meat cook faster and more evenly. It also dries out the

skin, which promotes browning and crisping.

Position an oven rack in the bottom third of your

oven and preheat the oven to 450F. Rub the turkeywith salt and pepper before putting it in the oven. We

recommend leaving your turkey unstuffed and un-

trussed, both because its easier and because the turkey

will cook more evenly.

Pour the two cups of stock or water into the roasting

pan. Place the turkey in the oven and immediately turn

down the heat to 350F.

Cook the turkey approximately 13 minutes per poun

(a 16-pound turkey will take about 3hours). Every 45

minutes, remove the turkey from the oven, close the

oven door (dont let the heat escape!), and baste theentire turkey. To baste, tilt the pan and use a turkey baste

or spoon to scoop up the liquids and drizzle them on top

of the turkey. Basting with pan juices cools the surface o

the turkey and slows down cooking, which in turn keeps

the breast meat cooking at close to the same rate as the

legs and thighs.

Check the temperature of the turkey about halfway

through your expected cooking time to gauge how

quickly it is cooking. Check its temperature in three

places: the breast, the outer thigh, and the inside thigh.

The turkey isnt done until the temperature measures

at least 165F in all three locations. Continue checking

the temperature each time you baste the turkey (every

45 minutes). As the turkey nears 165F, begin checking

every 20 minutes to avoid overcooking. The breasts will

cook faster than the legs and thighs; if they are getting

close to finishing before the thighs, cover the breasts with

aluminum foil.

If youd like a deep golden-brown, extra-crispy skin,

baste the turkey with melted butter or oil in the last

45 minutes of cooking.When the turkey is done, remove the pan from the

oven. Grab one side of the roasting rack with an oven

mitt and tilt the pan so the liquids inside the turkeys

cavity run out into the pan. (These juices can be used to

make the gravy.) Then lift the whole turkey (still on the

rack) and transfer it to a cutting board. Tent the turkey


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with aluminum foil and let it rest for at least 30 minutes

or up to 1hours before carving. This allows time for

the meat to firm up and the muscle tissue to reabsorb

the juices, making the turkey easier to slice and making it

taste more succulent.

Carve the turkey the same way you would carve a

chicken. Leftover turkey meat will keep for 3 to 4 daysrefrigerated in an airtight container.

Optional Extras

1. For even crispier skin, rub your turkey with butter or

oil before roasting.

2. Rub minced herbs or ground spices into (or

beneath) the skin for more flavor.

3. Place a few halved lemons or garlic cloves inside

the cavity of the turkey.

with

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Shake up your Thanksgiving dessert table with this pumpki

pie. Its spicier than usual and never soggy, unlike the oldversion you may know. The graham cracker crust is easier

to shape and press into place than a regular flour-based

piecrust. It also holds up better underneath the pumpkin

custard filling, staying snappy. The bubbling praline topping

comes together in seconds and will wake up a pie you just

might have made the day before.

1 9-inch Graham Cracker Crust (recipe follows)

1 8-ounce package cream cheese, soened

cup (packed) dark brown sugar

1 teaspoon ground cinnamon

1 teaspoon ground ginger

teaspoon salt

2 large eggs

1 15-ounce can pumpkin puree

1 cup heavy cream

4 tablespoons ( stick) unsalted butter, melted

cup (packed) dark brown sugar

1 cup chopped pecans or walnuts

Preheat the oven to 375F. Bake the graham cracker cru

for 10 minutes, then remove it from the oven and let it

cool in the refrigerator while you make the filling. Leave

the oven on.

In the bowl of a stand mixer or in a large bowl using

a wooden spoon, blend the cream cheese, sugar,cinnamon, ginger, and salt. Gradually beat in the eggs.

Add the pumpkin and cream, and mix until smooth. Pou

the pumpkin mixture into the shell, almost to the top.

Bake for 15 minutes, then turn the heat down to 350F

and bake for another 45 minutes, until the filling is just


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set. Check midway through the baking time and tent the

pie with foil if the edges are in danger of burning.

Remove the pie from the oven let it rest at room

temperature for at least 10 minutes before proceeding.

At this point, the pie can be stored overnight in the

refrigerator, covered tightly.

Position the top rack at least 10 inches below the broiler

burners. Heat the broiler on low. In a small bowl, mix

together the melted butter, brown sugar, and pecans.

Make a foil cover for the edge of the pie crust. Spread

the praline mixture over the top of the baked pie and

place the foil cover over the crust. Place the pie carefully

under the broiler, making sure it doesnt burn. Remove

from the broiler when the top is beginning to turn dark

brown and bubbling. This will happen within seconds.

Leftovers will last up to 3 days in the refrigerator,covered tightly with plastic wrap.

Graham Cracker Crust

9-

14 full-size graham crackers

2 tablespoons sugar

teaspoon ground cinnamon

teaspoon salt

6 tablespoons ( stick) unsalted butter, melted

Break up the crackers and place them in the bowl of a

food processor with the sugar, cinnamon, and salt. Pulse

to break up the crackers and then process continuously

until the crackers are crushed into fine crumbs. Pour

the melted butter over the crumbs and pulse until the

crumbs are completely moistened. Alternatively, place

all the crackers in a plastic bag and crush them with a

rolling pin until they are broken into fine crumbs. Transfer

the crumbs into a medium bowl and add the sugar,cinnamon, and salt. Pour in the melted butter and mix

gently until the crumbs are completely moistened. The

crumbs should hold together in a clump if you press

them in your fist; if not, add tepid water a tablespoon at a

time until this happens.

Dump the crumbs into a 9-inch pie dish and press

them evenly along the bottom and sides. Pierce the

bottom of the crust in a few different places with the

tines of a fork before baking.

Tip from The Kitchn

In place of graham crackers, you canuse gingersnaps, Nilla Wafers, chocolate

wafer cookies, chocolate graham crackers,

cinnamon grahams, or any other cookie or

cracker that is dry and crumbles easily.


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4

The key to exceptional roasted Brussels sprouts is high heat;

it chars the outsides of the sprouts, crisping the outer leaves

and caramelizing the cut surfaces. Roasting also creates aside dish in about five minutes, which is exceptional. Crispy

crumbled bacon makes a great finishing touch. You can

also adapt this recipe with different flavors, such as by using

sesame oil instead of olive oil and seasoning with fish sauce

for more Asian-inspired flavor.

1 pounds Brussels sprouts

1 tablespoon extra-virgin olive oil

teaspoon flaked sea salt

Freshly ground black pepper, to taste

Turn on a kitchen exhaust fan or open a window to

disperse the cooking smoke. Place an oven rack a few

inches below the broiler and turn on the broiler.

Trim the bottoms from the sprouts if they appear dry

or yellowed, and peel away the loose outer leaves. Slice

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Any informal poll on The Kitchn will tell you that most

people think the stuffing is far and away the best part of a

holiday meal. We came up with an easy formula for making

that essential side dish, without having to fuss with the bird

The key is using the right amount of stock to soak up the

bread, as well as having a balance of textures and flavors, so

we invite you to play around with different kinds of nuts and

fruits (try currants, dried pears, or diced apples). Vegetarian

can skip the sausage or use a vegetarian alternative and

substitute vegetable stock. To make life even easier, you ca

toast the bread and cook the sausage mixture a day ahead

of time to save yourself some time on Thanksgiving, but

wait to mix the stuffing with the egg or stock until just befo

cooking.

the sprouts in half through the stem end. Toss the sprou

with the oil, salt, and pepper.

Heat a cast-iron skillet over high heat. When drops o

water evaporate on contact, the skillet is ready.

Pour the Brussels sprouts into the hot pan and quick

flip them so that they are arranged cut side down. If they

dont all fit cut side down, thats okay; just flip as many asyou can. Do not stir.

Place the pan under the broiler. Roast for 3 minutes

and then begin checking for charring. Remove the pan

when the tops of the sprouts are evenly charred, about 5

to 7 minutes total.

Serve immediately for maximum crispiness.


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1- to 1-pound loaf artisan bread such as

sourdough, crusts removed if desired, cut into

-inch cubes

1 cup roughly chopped pecans, or other nuts

1 pound sausage, casings removed

2 teaspoons olive oil

1 large yellow onion, diced small 1 teaspoon salt, plus more for the onion

3 celery stalks, diced small

2 medium carrots, peeled and diced small

1 large apple, cored and diced

1 cup dried cranberries, currants, raisins, or chopped

apricots

3 tablespoons minced fresh sage, thyme, rosemary,

and/or oregano

3 cups low-sodium chicken or turkey stock

2 large eggs, beaten

teaspoon freshly ground black pepper 2 tablespoons chopped fresh flat-leaf parsley, to

garnish

Arrange two oven racks, one in the top half of the

oven and the other in the lower half. Preheat the oven

to 350F.

Distribute the bread cubes between two baking

sheets in a single layer. Toast for 10 minutes. Stir the

bread cubes and add the nuts. Continue toasting until

the bread is completely dry and the pecans are toasted,

another 8 to 10 minutes. Remove the pans from the

oven and let the bread and nuts cool. Increase the oven

temperature to 400F.

In a medium skillet, brown the sausage over high

heat, breaking it up into crumbles as you cook, about

10 minutes. Transfer the cooked sausage to a bowl and

lower the heat under the skillet to medium.

In the same skillet, add 2 teaspoons of oil and cook

the onion with a sprinkle of salt until softened, about

5 to 7 minutes. Add the celery and carrots and cook for

5 minutes, stirring occasionally. Add the apple, driedfruits, and the herbs. Cook until the apple is just starting

to soften, another 1 to 3 minutes. Taste and add more

salt as needed. Pour the stock into the pan, and using

the back of your spoon, scrape up any browned bits

remaining from the sausage.

Combine the toasted bread and nuts, cooked

sausage, eggs, and the vegetable and stock mixture in a

large mixing bowl. Add 1 teaspoon salt and the freshly

ground black pepper and stir until all the ingredients are

evenly coated.

Spread the stuffing in a greased 9 13-inch or 3-qua

baking dish. If you have leftover stuffing that doesnt

quite fit, bake it separately in ramekins.Cover the stuffing with aluminum foil and bake it for

30 minutes.

Uncover the stuffing and continue baking it until the

top is crispy and golden, another 15 to 20 minutes. Let

the stuffing cool briefly before serving and garnish with

the parsley.

Leftovers will keep in the refrigerator for up to 5 day

Tip from The Kitchn

To boost the flavor of this tasty stuffing even

more, pour any extra turkey drippings or

juices over the stuffing prior to finishing the

dish in the oven.

The Kitchn Cookbook Holiday Sampler

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