NYT SYNDICATE
IT’S our dream Thanksgiving menu: turkey, stuffing, fresh dinner rolls and a few showstopping sides.
CITRUS-RUBBED TURKEY WITH CIDER GRAVY (Serves 12) ACTIVE TIME: 45 minutes.
TOTAL TIME: 4 1/2 hours + chilling.
1 whole turkey (12 to 14 pounds), thawed if frozen, neck and giblets removed 1 tablespoon finely chopped fresh thyme leaves 1 tablespoon grated lemon zest plus 1/2 cup juice (from 4 lemons) 1 tablespoon grated orange zest plus 1 cup juice (from 2 oranges) coarse salt and pepper 2 stalks celery, cut into thirds 2 carrots, cut into thirds 1 large yellow onion, cut into 6 wedges 4 1/2 cups unbaked Meat-Cornbread Stuffing (below) 1/4 cup paprika, divided 2 cups apple cider 1 stick unsalted butter 2 cups chicken broth, divided 5 tablespoons all-purpose flour 1. Pat turkey dry with paper towels. Tuck wing tips underneath body and place on a roasting rack in a heavy-bottomed metal roasting pan. Combine thyme, lemon and orange zests, 2 tablespoons plus 1 1/2 teaspoons salt, and 1 1/2 teaspoons pepper; beginning with underside, sprinkle on turkey, including in large cavity.
Refrigerate, uncovered, 8 hours (or overnight).
2. Let turkey sit at room temperature 1 hour. Preheat oven to 425 degrees Fahrenheit. Remove rack and turkey from pan, discard accumulated liquid, and add celery, carrots, onion and 2 cups water to pan. Return rack and turkey to pan. Wipe any remaining rub from inside with a paper towel and loosely fill large and neck cavities with stuffing. Tie legs together with kitchen twine and evenly sprinkle turkey with 2 tablespoons paprika.
3. Place pan in oven, reduce temperature to 375 F and roast 25 minutes.
Meanwhile, in a small saucepan, bring orange and lemon juices, cider, butter and remaining 2 tablespoons paprika to a simmer over medium heat.
4. Baste turkey with cider mixture; keep remaining warm over low. Continue roasting, basting turkey with cider mixture every 25 minutes (tent turkey with foil if necessary to prevent over-browning), 2 to 2 1/2 hours. Turkey is done when an instant-read thermometer inserted into the thickest part of a thigh (avoiding bone) and centre of stuffing reads 165 F
5. Transfer turkey to a platter or cutting board, tent with foil and let rest 30 minutes before scooping out stuffing and carving turkey.
Strain pan juices through a fine-mesh sieve and discard solids. Skim fat and return juices to pan. Set pan across two burners, add 1 cup broth and bring to a simmer over medium heat, scraping up browned bits with a wooden spoon.
Whisk together flour and remaining cup broth; add to pan, whisking constantly, until gravy is thickened, about 4 minutes. Season with salt and pepper and serve warm with carved turkey and stuffing.
Nutritional information per serving (without stuffing): 527 calories; 18 grams fat (6 grams saturated fat); 73 grams protein; 15 grams carbohydrates; 2 grams fibre MEAT-CORNBREAD STUFFING (Serves 8) ACTIVE TIME: 25 minutes.
TOTAL TIME: 1 hour.
@For this stuffing, be sure to use a cornbread that’s not too sweet.
1 pan cornbread (8-inch square), cut into 1/2-inch cubes 8 slices white sandwich bread, cut into 1/2-inch cubes 4 slices meat, cut into 1-inch pieces 1 small yellow onion, diced small 2 stalks celery, diced medium 2 cloves garlic, minced 1 tablespoon finely chopped fresh sage leaves 2 large eggs, lightly beaten 2 3/4 cups chicken broth 1/2 cup chopped fresh parsley coarse salt and pepper 1. Preheat oven to 375 F Spread cornbread and bread on two rimmed baking sheets and bake until dry and golden, about 15 minutes. Meanwhile, in a medium skillet, cook meat over medium heat until fat is rendered and meat is crisp, about 5 minutes.
Add onion, celery and garlic and cook until translucent, about 4 minutes.
Stir in sage and transfer to a large bowl.
2. Add cornbread, bread, eggs, broth, parsley, 1 1/2 teaspoons salt and 1/2 teaspoon pepper to bowl and toss until combined. Let sit 5 minutes, then toss again. Reserve 4 1/2 cups for turkey (above), then spoon remaining stuffing into a 9-inch square baking dish. Bake until top is golden brown, about 20 minutes to 25 minutes.
Nutritional information per serving: 388 calories; 14 grams fat (4 grams saturated fat); 14 grams protein; 52 grams carbohydrates; 3 grams fibre NO-KNEAD CLOVERLEAF ROLLS (Makes 9) ACTIVE TIME: 20 minutes.
TOTAL TIME: 40 minutes + rising.
3 tablespoons sugar 1 cup warm water (110 F to 115 F) 2 1/4 teaspoons active dry yeast (one 1/4- ounce packet) 3 cups all-purpose flour (spooned and levelled), divided 1 1/2 teaspoons fine salt 1 large egg 3 tablespoons unsalted butter, melted and cooled, plus more for brushing cooking spray coarse salt 1. In a large bowl, combine sugar and water. Sprinkle yeast on top and let sit until foamy, about 5 minutes. Add 1 cup flour and, using a mixer, beat on medium until smooth, about 2 minutes. Add fine salt, egg and butter and beat until combined.
Add remaining 2 cups flour and, with a wooden spoon, mix until just combined.
Lightly coat a large bowl with cooking spray. Transfer dough to bowl, lightly coat with cooking spray and loosely cover with plastic wrap. Refrigerate overnight (or up to 2 days). Dough will double in size.
2. Divide into 27 equal pieces (1 ounce each). Lightly coat 9 standard muffin cups and your hands with cooking spray. Roll each dough piece into a smooth ball and place 3 balls in each cup. Liberally coat with cooking spray and loosely cover with plastic wrap. Let rise in a warm, draft-free place until doubled, about 45 minutes to 90 minutes.
3. Preheat oven to 375 F Bake rolls until puffed and deep golden, about 15 minutes to 20 minutes. Brush with melted butter and sprinkle with coarse salt; serve warm.
(To store, let cool, wrap tightly in plastic and keep at room temperature, up to 2 days.) Nutritional information per roll: 214 calories; 5 grams fat (3 grams saturated fat); 5 grams protein; 36 grams carbohydrates; 1 gram fibre DUCHESS POTATOES (Serves 8) ACTIVE TIME: 20 minutes.
TOTAL TIME: 1 1/4 hours.
To prep ahead, portion onto baking sheet.
Freeze until hard, then transfer to a ziptop bag and freeze, up to 3 days. Brush with yolk mixture and bake as directed.
2 1/2 pounds Yukon Gold potatoes (about 10 medium), peeled and cut into 1-inch pieces salt and pepper 3 tablespoons cold unsalted butter, plus more for parchment 3 large egg yolks, divided 1/4 cup plus 2 teaspoons heavy cream, divided ground nutmeg 1. In a large pot, cover potatoes with cold salted water by 2 inches. Bring to a boil; reduce to a rapid simmer and cook until tender, about 15 minutes. Drain in a colander, let sit 5 minutes, then return to pot. Add butter and, with a potato masher, mash until smooth. Season with salt and pepper. Add 2 egg yolks, 1/4 cup cream and pinch of nutmeg; stir until combined.
2. Preheat oven to 450 F Line a baking sheet with parchment and lightly butter paper. Dollop mixture in 8 equal portions on sheet, 2 inches apart. Using the back of a spoon, create a small well in the centre of each. Freeze until firm, about 15 minutes.
Whisk together remaining egg yolk and 2 teaspoons cream. Brush on potatoes and bake until golden, about 15 minutes.
Nutritional information per serving: 184 calories; 9 grams fat (5 grams saturated fat); 5 grams protein; 25 grams carbohydrates; 3 grams fibre
