Wednesday, November 30, 2011

Thanksgiving


my first turkey!

the whole feast!

my plate (i didn't even half, my eyes were WAY bigger than my stomach)

Thanksgiving

Menu:

Turkey

Green Beans

Rolls

Stuffing

Mashed Potatoes

Candied Yams

Gravy

Banana Cream Pie

Sunday:

· Prepare the sourdough starter:

o 2 cups warm water

o 2 cups flour

o 1 package yeast

· Place Turkey in Fridge to defrost

Tuesday:

· Bake Sourdough Bread:

o 4 3/4 cups bread flour

o 3 tablespoons white sugar

o 2 1/2 teaspoons salt

o 1 (.25 ounce) package active dry yeast

o 1 cup warm milk

o 2 tablespoons margarine, softened

o 1 1/2 cups sourdough starter

o 1 extra large egg

o 1 tablespoon water

o 1/4 cup dehydrated onion

o In a large bowl, combine 1 cup flour, sugar, salt, and dry yeast. Add milk and softened butter or margarine. Stir in starter. Mix in up to 3 3/4 cups flour gradually, you may need more depending on your climate.

o Turn dough out onto a floured surface, and knead for 8 to 10 minutes. Place in a greased bowl, turn once to oil surface, and cover. Allow to rise for 1 hour, or until doubled in volume.

o Punch down, and let rest 15 minutes. Shape into loaves. Place on a greased baking pan. Allow to rise for 1 hour, or until doubled.

o Brush egg wash over tops of loaves, and sprinkle with chopped onion.

o Bake at 375 degrees F (190 degrees C) for 30 minutes, or till done.

· Start Yams. Prepare and then put in fridge to be cooked on Thursday.

o Candied Yams:

§ 2-3 yams, peeled and diced

§ 1 cube butter

§ 1 cup brown sugar

o Cook in a covered pot at Medium heat for 30 minutes, until tender.

o Once softened, place in the mixer, and beat until whipped and smooth. Sprinkle in nutmeg and cinnamon.

o Scoop into 8x8 baking dish, cover with marshmallows.

o Cover with Foil

Wednesday:

· Make Pie:

o Crust, Preheat oven to 475 degrees:

§ 1 cup flour

§ 1 tsp. salt

§ 1/3 cup and 1 Tbls. butter, cubed

§ 2-3 Tbls. Cold water

· Mix all together, form into ball. Wrap in plastic wrap and place in fridge 45 minutes.

· Roll out into a large circle. Gently fold into fourths, place in greased pie pan, and gently unfold.

· Press dough into plate. Don’t stretch it. Trim excess.

· Bake 8-10 minutes

o Filling:

§ 5 Tbls. Cornstarch

§ 1 cup sugar

§ ¼ tsp. salt

§ 2 ½ cups milk

§ ¾ cup half & half or evaporated milk

§ 3 egg yolks

§ 2 Tbls. Butter

§ 1 tsp. vanilla

§ 1 cup whipping cream

§ 2 bananas

· Mix cornstarch, sugar, salt in medium sauce pan.

· Add milk and half & half. Cook over medium heat until smooth and thick. STIR CONSISTENTLY.

· Pour small amount of milk mixture into egg yolks, mix, pour back into the rest of milk mixture.

· Cook another 2-3 minutes, remove from heat.

· Add vanilla and butter.

· Slice bananas into the bottom of pie shell.

· Pour filling on top, chill 3-4 hours

· Top with whipped cream and bananas

· Brine Turkey:

1 gallon water

1 bunch fresh rosemary

1 tablespoon dried thyme

10 garlic cloves

1 cup salt

1 bunch sage

2 cups maple syrup

1 gallon ice water

2 cups apple cider

§ In a large stock pot, combine the water, sea salt, rosemary, sage, thyme, maple syrup and garlic cloves. Bring to a boil, and stir frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.

§ When the broth mixture is cool, pour it into a clean 5 gallon bucket (we used a cooler). Stir in the ice water and cider.

§ Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight but no longer than 12 hours.

Thursday:

· Make Roll dough:

o 5-6 c. Flour

o 4 T. Sugar

o 1 t. Salt

o 2 T. Yeast

o ½ c. Powdered Milk

o 2 ½ c. Water

o ¼ c. Margarine (melted)

§ Put 2 c. flour, sugar, salt, powdered milk, and yeast in bowl. Stir to mix.

§ Add 2 ½ c. very warm water and melted margarine. Mix with mixer (dough hook) about 2 minutes.

§ Add remaining flour ½ c. at a time until dough clings to hook and cleans sides of bowl. Continue mixing 5 more minutes.

§ Place in greased bowl. Turn to coat. Let rise

· Turkey:

o Preheat oven to 500 degrees

o Remove the turkey from brine and carefully drain off the excess brine and pat dry. Discard excess brine.

o Make a ‘breast plate’ out of doubled foil (in case it begins over browning)

o Place inside the cavity:

§ Fresh rosemary sprigs

§ Fresh thyme

§ Chopped onion

§ Chopped apples

§ Chopped carrots

o Rub with vegetable oil, sprinkle with salt and pepper

o Place in 500 degree oven for 30 minutes

o Check for over browning, if so add breast plate

o Reduce temperature to 350 degrees. Add the meat thermometer.

o Bake until internal temperature reached 165 degrees

o Keep in mind that brined turkeys cook about 5-10% faster so watch the temperature!

· Second Rise for rolls:

o Roll out ½” thick in large rectangle.

o Top rectangle with half of butter mixture then sprinkle with ¾ c. grated cheddar cheese on top.

§ Butter-Herb Mixture

§ ½ c. Melted Butter

§ 2 t. Rosemary

§ 2 t. Oregano

§ 1 t. Lemon Pepper

§ ½ t. Garlic Salt

o Roll like cinnamon rolls, cut and place on pan.

o Coat with remaining butter. Let rise until double.

· Prepare Stuffing:

o 12 cups cubed (1 inch) sourdough bread

o 4 tablespoons olive oil

o 2 tablespoons dried thyme

o Salt and pepper, to taste

o 2 pounds sausage meat

o 4 cups chopped onions

o 4 cups diced celery

o 2 tablespoons minced garlic

o 2 teaspoons dried sage

o 2 Granny Smith apples, cut into ½-inch dice

o 1 cup dried cranberries

o 1 cup dried small black figs (or dates), halved

o 2 cups chicken broth

§ Preheat the oven to 350°F. Place the bread cubes in a large bowl and toss with 2 tablespoons of the olive oil, the thyme, salt and pepper. Spread the bread cubes on two baking sheets and bake for 15 to 20 minutes, or until lightly toasted.

· Brown the sausage in a heavy pan, breaking up the clumps. Using a slotted spoon, remove the sausage to the bowl; discard the fat. Place remaining 2 tablespoons oil in the pan and wilt the onions, celery, garlic and sage over medium-low heat for 15 to 20 minutes, stirring often. Add to the bread cubes along with the fruit.

§ Drizzle the broth over the mixture to moisten. Toss well. Season with salt and pepper.

§ Bake with sweet potatoes after turkey is done and cooling.

· Bake Rolls:

o Bake at 425 degrees for 10-12 minutes.

· Bake Candied Yams and Stuffing at 350 for 30 minutes, until warmed through.

· Green Beans:

o Boil fresh snapped green beans, 30-40 minutes until tender

o Dice onion and bacon

o Cook bacon until crispy. Place on paper towel.

o Sautee onion in remaining bacon grease.

o Toss bacon and onion into the beans.

· Mashed Potatoes:

o Peel and chop

o Boil

o Mix on high, add:

§ Little milk

§ Parsley

§ Minced garlic

§ Salt

§ Pepper

§ ½ cube of butter

· Gravy:

o 4 Tablespoons unsalted butter

o 4 tablespoons all-purpose flour

o 1 teaspoon dried thyme

o Salt and pepper, to taste

o 1 tablespoon chopped parsley

· Whip the whipping cream for pie





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