Common wisdom dictates holidays, especially those centered on food, are not the time to try new recipes.
That's not to say you shouldn't change things up a bit. We just don't recommend making a new recipe -- especially one to replace a tried-and-true favorite -- for the first time the day of the holiday. From the recipe not turning out right to the disappointment of diners expecting Grandmother's version, the possibility that Murphy's law (whatever can go wrong, will go wrong) will prevail is just too great.
Instead, we say, save the "new" recipes for those weeks between Thanksgiving and Christmas. Or make the new thing in addition to all of your regulars.
But we understand some cooks may not have established Thanksgiving dishes. We can help.
When it comes to Thanksgiving dinner, there's a lot to be said for how good tradition tastes.
Our menu is classic and simple:
Turkey and dressing, green beans, sweet potatoes, canned (yes canned) cranberry sauce, corn, a green salad and assorted pies for dessert.
A spatchcocked turkey won't win any beauty contests, but it is the tastiest and fastest way we've found to prepare a turkey.
Spatchcocked Turkey
1 turkey or turkey breast (about 1 1/2 pounds per person, more if you want leftovers)
Olive oil or melted butter
Kosher salt and ground black pepper
Heat oven to 450 degrees.
Lay turkey breast-side down on a work surface. Using poultry shears, remove backbone by cutting along both sides beginning at the tail end. It will take some force to cut through some of the bone; be sure to keep the bird on a steady work surface.
Set backbone and any giblets aside for stock or gravy.
Open up the turkey and use the tip of a knife to score alongside the keel bone (the dark, oblong bone in the middle of the breast). This makes it easier to flatten the bird.
Cut away any large pieces of fat and excess skin. Remove only the skin that is not covering flesh.
Turn breast-side up.
Using the heels of your hands, press firmly down on the breast. You should feel and hear a crack as the breast bone breaks.
If working with a whole bird, pull the thighs outward so the turkey lies flat, with the wings facing inward. Tuck the wing tips under to secure.
Place the turkey on a sturdy, rimmed baking sheet. Drizzle turkey with olive oil or melted butter. Sprinkle generously with salt and pepper.
Roast, rotating sheet halfway through, until an instant-read thermometer inserted into the thickest part of the bird reaches 165 degrees -- 1 to 2 hours, depending on size of turkey. Let stand 20 to 30 minutes before carving.
This has been my family's cornbread dressing recipe for at least five generations.
Cornbread Dressing
6 tablespoons butter, divided use
1 large onion, finely chopped
1 to 2 small ribs celery, finely chopped
6 to 8 slices stale white bread, torn into pieces
2 tubes saltine crackers, finely crushed
1 large pan stale cornbread, cooled and crumbled (recipe follows)
6 eggs, beaten
Salt and ground black pepper to taste
Rubbed sage to taste
1 small can evaporated milk
About 6 cups chicken or turkey stock or broth, as needed
Heat oven to 325 degrees.
In a skillet over medium heat, melt 1 tablespoon of the butter. Add onion and celery and cook until onion is translucent, about 8 minutes.
In microwave or a small saucepan, melt the remaining butter.
In a large bowl, combine cooked onions and celery, bread, crackers, cornbread, eggs, salt, pepper, sage, evaporated milk, melted butter and 21/2 cups of the broth. Mash mixture with a potato masher or mix using your hands. Add remaining broth as needed until mixture reaches desired consistency. The mixture should be somewhat soupy.
Transfer mixture to a gratin dish, cover with aluminum foil and bake 30 minutes, remove foil and bake 30 minutes more.
Makes about 12 cups.
Cornbread
7 tablespoons shortening, butter or lard, divided use
2 cups cornmeal
1 cup all-purpose flour
1 teaspoon salt
5 teaspoons baking powder
2 cups milk
2 eggs
Heat oven to 425 degrees. Place 1 tablespoon of the shortening (or lard or butter) in a large iron skillet or 9-by-13-inch baking pan. Place pan in oven until butter melts. Remove pan and set aside.
Meanwhile, in a mixing bowl, stir together the cornmeal, flour, salt and baking powder.
Melt the remaining 6 tablespoons of shortening (or lard or butter).
In a separate bowl, whisk together the milk, egg and melted fat.
Add milk mixture to cornmeal mixture and stir until combined.
Pour batter into pan (or skillet) with melted butter. Bake 18 to 25 minutes or until cornbread is golden brown and begins to pull away from the sides of the pan. Cool in pan for 5 minutes, then invert onto a cooling rack to finish cooling. If using for dressing, leave cornbread, unwrapped, out on counter or in a cold oven for 12 to 24 hours to dry and become stale.
Oven-Fried Corn
1/2 cup butter
4 cups shaved or creamed corn
1 tablespoon sugar, optional
Salt, to taste
Ground black pepper, to taste
Milk
In a large cast-iron skillet, melt butter. Add corn, sugar (if using), salt and pepper and stir well. If mixture is too thick, add a bit of milk to thin. Bake at 350 degrees until light brown on top and around the sides. Cooking time varies based on size and depth of skillet.
Recipe adapted from Regina Maxim
Praline Sweet Potatoes
5 or 6 small sweet potatoes (for about 3 cups cooked, mashed)
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup milk
13 tablespoons butter, softened, plus more for greasing
1/2 cup firmly packed brown sugar
1/3 cup all-purpose flour
1 cup finely chopped pecans
Heat oven to 425 degrees.
Pierce each sweet potato several times with the tines of a fork. Place sweet potatoes on a rimmed baking sheet. Bake 30 minutes or until tender. When sweet potatoes are cool enough to handle, peel. Gently mash flesh with the back of a large spoon.
Reduce oven to 350 degrees. Grease a shallow 11/2- to 2-quart baking dish with butter.
In a large bowl, combine sweet potatoes, sugar, eggs, vanilla, milk and 8 tablespoons of the butter; beat with electric mixer until smooth. Spoon into the greased baking dish.
To make topping: Combine brown sugar, flour, remaining butter and pecans. Sprinkle over top of sweet potato mixture. Bake 30 to 35 minutes.
Makes 8 to 10 servings.
Green Beans With Herb Butter and Pecans
2 pounds fresh green beans, washed and trimmed, strings removed if necessary
Salt
1/2 cup butter, softened
1 teaspoon dried oregano or marjoram
Splash lemon juice
Freshly ground black pepper, to taste
1 cup pecan halves, toasted
In a steamer basket, steam beans over salted water until tender, about 5 minutes (if very tender beans are desired, steam 10 to 15 minutes).
Meanwhile, in a bowl, combine butter, oregano, lemon juice and black pepper.
Toss beans with butter mixture. Transfer to a serving dish. Sprinkle with pecans.
Makes about 10 servings.
We've updated this recipe with a new procedure for blind-baking the crust.
Maple Pie
5 tablespoons butter, at room temperature, plus more for greasing
1/4 teaspoon granulated sugar
1 unbaked pie crust for a 9-inch pie, homemade or refrigerated (see note)
1 3/4 cups pure maple syrup
2/3 cup heavy cream
¼ teaspoon salt (omit salt if using salted butter)
2 tablespoons cornstarch
3 eggs PLUS 2 egg yolks
2 teaspoons apple cider or red wine vinegar
Lightly grease a 9-inch pie plate with butter. Sprinkle butter with sugar. Line pie plate with pie crust. Crimp edges. Refrigerate until well-chilled, at least 1 hour.
Heat oven to 350 degrees.
Line the pie crust with aluminum foil, covering edges to prevent overbrowning. Fill with pie weights or granulated sugar. (Granulated sugar, unlike dried beans or rice, remains edible after baking. Simply cool it and use it as you would any other sugar.) Bake crust until edges are golden brown, about 20 minutes. Remove from oven and let cool 30 minutes.
While crust cools, prepare the filling.
In a medium saucepan, bring the maple syrup, heavy cream and salt (if using) to a boil. Add the 5 tablespoons butter and whisk until melted. Reduce heat to medium-low and whisk in the cornstarch. Return mixture to a simmer and cook, whisking frequently, for 1 minute. Transfer mixture to a large bowl and let cool for 30 minutes. Whisk in the eggs, egg yolks and vinegar until smooth.
Place the cooled pie crust on a rimmed baking sheet. Pour the maple mixture into the crust. Bake 35 to 40 minutes or until filling is just set. Let pie cool completely on a wire rack, about 2 hours. Transfer pie to refrigerator and chill until fully set, 12 to 24 hours. Serve chilled or at room temperature.
Makes 1 (9-inch) pie.
Recipe adapted from Cook's Country, October/November 2014
Classic Pumpkin Pie
Butter, for greasing
1/2 cup granulated sugar, plus more for sprinkling
1 (9-inch) unbaked pastry shell
2 eggs, slightly beaten
1 (15-ounce) can pure pumpkin
1 teaspoon vanilla extract
1/4 cup brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 (12-ounce) can evaporated milk OR 1 1/2 cups half-and-half
Whipped cream, for serving, optional
Lightly grease a 9-inch pie plate with butter. Sprinkle butter with sugar. Line pie plate with pie crust. Crimp edges. Refrigerate at least 30 minutes.
Meanwhile, heat oven to 425 degrees.
In a bowl, whisk together the eggs, pumpkin, vanilla extract, sugars, salt, cinnamon, ginger, cloves and evaporated milk (or half-and-half). Pour into pastry shell.
Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and continue baking for 45 minutes or until knife inserted in center comes out clean. Cool completely.
Serve topped with a dollop of whipped cream, if desired.
Makes 1 pie.
Food on 11/16/2016