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
