The Kitchn Cookbook Holiday Sampler
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Transcript of 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
9-
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
8 10
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.