With Thanksgiving arriving later than usual this year, there’s extra time to prepare a fabulous feast for friends and family! You can rely on these delicious recipes from The Classic Catering People to make your Thanksgiving menu the tastiest ever.
Roasted Turkey With Chestnuts
Ingredients for the turkey:
1 turkey, (8 to 10 pounds)
1 ounce sugar
1 gallon water
2 ounces thyme
2 ounces rosemary
2 ounces chopped garlic
8 ounces brown sugar
6 ounces kosher salt
Ingredients for the chestnuts:
2 pounds chestnuts
2 cups milk, or more as needed
Dissolve all ingredients except for the turkey, chestnuts and milk. Submerge the clean turkey and brine for one day.
Peel the chestnuts and put them in a pan with enough milk to submerge them. Cover the chestnuts, bring the milk to a boil and simmer them until the chestnuts are almost tender, 15 to 20 minutes. Do not let them get too soft or they will fall apart when roasted.
Drain the chestnuts and put them in a baking dish.
Dry turkey and season it with salt, pepper and olive oil. Roast the turkey for 30 minutes at 400 degrees.
Reduce the temperature to 320 degrees and roast it for one hour. Reduce to 155 degrees and roast for 30 minutes.
The turkey is cooked when the meat starts to pull from the leg bones; the juices run clear, not pink when the thigh is pierced with a skewer; and a thermometer inserted in the thigh registers 165 degrees.
If the juices start to scorch during cooking, add 1 cup of water to the pan and continue roasting.
Roast the chestnuts in the oven with the turkey until the chestnuts are glazed and very tender, 20 to 30 minutes. Set them aside. The chestnuts may be cooked up to a day ahead of time and reheated before serving.
Bread Stuffing with Baby Spinach and Feta Cheese
Ingredients:
2 ounces butter
2 cups onions, diced
2 cups celery, diced
2 cups grated carrots
1/4 cup chopped garlic
2 tablespoons ground sage
2 tablespoons ground thyme
1 pound baby spinach, washed and dried
1 loaf bread, cut in small cubes
2 cups crumbled Greek feta cheese
1 bunch fresh parsley, washed, dried and chopped
1 quart half-and-half
4 eggs
Cook down the onions, celery and garlic with butter. Add sage and thyme and let the mixture cool.
Mix the half-and-half, eggs, spinach, feta and parsley and add to the cooled down ingredients. Combine the mixture with the bread.
Pour the mixture into a casserole dish. Bake at 320 degrees for 40 minutes or until soft.
Wild Rice with Butternut Squash
Ingredients:
1 medium butternut squash, peeled, seeded and cut into small cubes
2 cups wild rice, rinsed
6 cups vegetable stock
1 medium onion, chopped
2 cloves garlic, minced
3 tablespoons chopped Italian parsley
6 tablespoons extra-virgin olive oil
Zest of 1 lemon
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 cup freshly squeezed lemon juice
1/4 cup freshly squeezed orange juice
1 tablespoon minced fresh ginger
1 teaspoon brown sugar
Heat the oven to 400 degrees. Toss the butternut squash with 1 tablespoon of olive oil, and sprinkle with salt and pepper.
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