Rosemary and I love Thanksgiving!! I mean we LOVE Thanksgiving. Gatherings of dear friends and family are wonderful, but of course, this year’s gatherings are different. Groups are smaller. But the feelings are the same. Maybe it’s even more clear what’s truly important these days. The one thing that doesn’t change is the food, the traditions, and the smells wafting through the house.
The following are some of our favorite recipes for this glorious holiday.
Enjoy and Happy Thanksgiving from Rosemary & Thyme
Jump to the Recipe of your choice:
Recipe from William Sonoma Website but I make this every year
Prep Time: 20 minutes
Cook Time: 40 minutes
2 Tbs. unsalted butter
1 yellow onion, thinly sliced
2 Golden Delicious apples, peeled, cored and thinly sliced
1 jar (32 oz.) butternut squash puree
2 1⁄2 to 3 cups chicken stock
1 large bay leaf
2 tsp. salt, plus more, to taste
1⁄2 cup heavy cream
Freshly ground pepper, to taste
1⁄2 cup heavy cream, whipped until just thickened (optional)
12 fresh chestnuts, roasted, peeled and roughly chopped
- In a small stockpot over medium heat, melt the butter. Add the onion and apples and cook, stirring occasionally, until softened, about 10 minutes. Stir in the butternut squash puree, 2 1/2 cups of the stock, the bay leaf and the 2 tsp. salt. Bring to a simmer, reduce the heat to medium-low and cook, stirring occasionally, about 30 minutes. Remove the bay leaf and discard.
- Using an immersion blender, puree the soup in the pot until smooth. Pour through a fine-mesh sieve set over a clean stockpot. Stir in the cream and add more stock to reach the desired consistency. Season with salt and pepper. Reheat the soup gently to serving temperature.
- Ladle the soup into warmed bowls. Garnish each serving with a swirl of whipped cream and sprinkle with chestnuts. Serve immediately. Serve
1 ½ cup breadcrumbs
2 tsp thyme leaves
6 Tbsp EVOO (divided)
4 Tbsp butter
2 lbs fresh brussels sprouts, washed and trimmed. Larger spouts should be cut in half.
6 oz pancetta, diced small (about 1 ½ cups)
2 Tbsp minced shallots (2 to 3 whole shallots depending on their size)
1 Tbsp minced garlic
½ cup balsamic vinegar
½ cup veal, beef or rich chicken stock or broth
Salt & pepper to taste
- Heat oven to 350f. In a bowl, mix breadcrumbs, thyme and half of the EVOO. Spread on a baking sheet. Toast, tossing frequently until golden brown.
- Heat butter and remaining EVOO in a large skillet over medium-high heat until foamy. Add brussels sprouts, season with salt & pepper. Sauté, tossing frequently until lightly browned. Add diced pancetta, continue sauteing, stirring & tossing frequently until sprouts are well browned (not burnt!) and softened slightly and the pancetta is crisp. Add shallots and garlic. Sauté until fragrant (about 2 minutes).
- Increase heat to high. Add balsamic vinegar and stock. Continue cooking while stirring, until sprouts are glazed and tender, adding more stock if necessary (about 10 minutes).
- Transfer to a serving bowl and sprinkle with breadcrumbs.
Pre heat oven @ 350* f
1 can (40 oz) sweet potatoes in light syrup drained
½ cup half and half
½ cup brown sugar
1 tsp pumpkin pie spice
½ tsp salt
8 oz crushed pineapple drained
Finely chopped walnuts (optional)
- Grease 2 quart shallow casserole dish.
- Process sweet potatoes, half and half, egg, brown sugar, spice and salt until smooth.
- Stir in pineapple.
- Pour into greased casserole dish.
- Bake 30 minutes. Sprinkle marshmallows and walnuts (optional) on top. Bake for an additional 15 minutes or until marshmallows are golden.
- To be used in the gravy and the compound butter recipes
1 Large head of garlic
Extra virgin olive oil
Salt & pepper
- Preheat oven to 400f
- Slice off & discard the top of the head of garlic. Drizzle with EVOO and season with salt & pepper. Wrap the head in foil and place in a shallow baking dish.
- Roast until golden and soft 9about 40 minutes). Let cool, then squeeze out the garlic cloves.
NOTE: I usually roast at least 3-4 heads at once to use for SO many different dishes. For the gravy and compound butter recipes, you will need approximately 2 heads.
1 head roasted garlic
1 1/2 cup butter, softened
Parchment paper or plastic wrap
- Place butter in a bowl. Squeeze all garlic cloves out of one head of roasted garlic. Make sure to get all of it out. Believe me, you do NOT want to waste this amazingness! You may add salt and pepper to taste, but it is not necessary. If you are using salted butter, I do not recommend adding more salt.
- Place mixture on parchment paper or plastic wrap and roll up to form a log shape. Refrigerate up to 3 days or freeze for up to 3 months.
Pan drippings from your roasted turkey
1/3 cup butter
1/3 cup all-purpose flour
2 tsp chipped fresh thyme (you can substitute poultry seasoning for the thyme)
Salt & pepper to taste
- Strain your pan drippings through a fine mesh sieve. Discard the solids and reserve 3 cups pan drippings to make the gravy. Set this aside. *If you have more than 3 cups of drippings, feel free to freeze this for future use in other dishes.
- Melt the butter in a medium or large saucepan over medium/high heat. Whisk in the flour and thyme. Continue cooking and whisking until lightly browned (golden). This should only take 2-3 minutes.
- Gradually whisk in your reserved pan drippings until all are incorporated. Add 3 to 6 roasted garlic cloves depending on your taste, continue whisking. Bring to a boil, then reduce heat to a simmer, whisking constantly until thickened (about 8-10 minutes). Season with salt & pepper to taste.
½ cup butter, melted but cooled
1 large egg
1 cup sour cream
1 8 ½ ox box jiffy cornbread mix
1 14 ½ oz can creamed corn
1 14 ½ oz can whole kernel sweet corn, drained
- Mix all ingredients together in a bowl. Pour into a 7” x 11” greased casserole dish and bake at 350f for 1 hour. Serving this warm is definitely the best!
2 12 oz packages fresh cranberries
2/3 cup white sugar
1 1/3 cup dark brown sugar (light brown is fine as well)
¾ cup orange juice
¾ cup water
Zest of one orange (plus a little extra if you want to garnish it before serving)
1-3 Tbsp bourbon (to taste)
- Place all ingredients in a medium saucepan and cook on medium-high heat, stirring frequently, for 15-20 minutes or until most of the liquid has reduced. Once most of the cranberries have popped, remove from heat and let rest for at least 15 minutes. If you prefer to serve your cranberries cold, place it in the fridge for a few minutes.
- Serve garnished with a little orange zest or cover and refrigerate for up to 1 week.
1 cup warm tap water
1/3 cup oil
¼ cup sugar
2 Tbsp yeast
½ tsp salt
1large egg, beaten
1 Tbsp butter, softened
3-4 cups all purpose flour
1/8 cup milk, room temperature
- Preheat oven to 400f
- In a large bowl, combine 1 cup water, oil, sugar and yeast. Let sit until it gets bubbly (about 8 minutes)
- With a stand mixer or by hand, add flour one cup at a time until you have a soft dough that is not sticky. Knead by hand for 10 minutes (or 5 minutes with stand mixer).
- Divide dough into 18 even pieces and form in to balls. They do not have to perfect, just as close as you can. Place in a greased pan and cover with parchment paper and a kitchen towel.
- Let rise 10 minutes in a warm place (you can allow them to rise for up to 30 minutes if you’d like as well)
- Lightly brush with milk and bake on the middle rack for 10-12 minutes or until golden brown.
*NOTE: if baking in a 9”x13” pan, I make 15 rolls. If baking in a 10”x15” pan, I make 18.
1/2 cup butter melted ¼ melted in the beginning & ¼ cubed to place on top
1 medium onion diced
3-4 cloves of garlic minced
4 apples diced
1 cup of diced white capped mushrooms
1 stalks celery diced
I bag seasoned cubed stuffing
6 medium sized or 3 large corn bread muffins cubed
1/2 tsp poultry seasoning
1 sprig fresh rosemary chopped or 1 tsp dry rosemary
1 tsp fresh or dry thyme chopped
1 orange plus zest and pulp
2-2 1/2 cups orange juice
2-3 cups chicken stock
1 cup dried cranberries
This is hard recipe to give directions. So much of this is to taste. My mom always said to make sure you keep the stuffing moist but not too wet. And when folding items in be careful not to smoosh everything together. Thanks mom
In a skillet (I use an electric skillet on medium), melt the butter and add the onion, garlic, celery and apples. Sautee until soft. Add spices and herbs. Add ½ bag of stuffing at a time. Stir in chicken stock about ½ cup at a time and fold into mixture. Add remainder of stuffing from bag. And add cubed corn bread. I like to alternate chicken stock and orange juice. Add mushrooms, orange zest, orange pulp, cranberries, and chestnuts. Salt and pepper to taste. Once everything is combined and not smooshed but combined, place on large, greased casserole dish. Slice and cube ¼ cup butter and place scattered on top of stuffing. Bake @ 350* for 40-50 minutes until brown on top.
This recipe is for a roughly 18lb whole, bone in turkey.
My Favorite way to make a succulent bird is to inject flavor into it before roasting it. You will need a meat injector to do this. It looks like a large syringe and is available at most kitchen stores, well-stocked supermarkets, or online. It can be a bit unwieldy at first, so you may want to practice manipulating it a bit with water in your sink before you use your butter injection sauce. An injection sauce is essentially a marinade, so it needs to spend a little time inside your bird before you roast it. So doing it a few hours before you plan to cook your bird or the night before it ideally the best way to do it for optimum results.
4 Tbsp butter
½ cup chicken or turkey stock or broth
1 Tbsp lemon juice (if using fresh lemon, save it after you’ve juice it. This will be put IN your bird when roasting it)
½ tsp garlic powder
½ tsp FINELY ground black pepper
¼ tsp FINELY ground white pepper
½ tsp FINELY ground salt
- Gather all your ingredients
- Melt the butter over low heat in a small saucepan. Add the stock or broth, lemon juice, garlic powder, black and white pepper. Mix well. Add salt until the mixture has a good but not overpowering flavor.
- Remove mixture from heat and allow to cool until just warm.
- Load into your injector and SLOWLY inject into various spots of the bird. The breast meat really benefits from this mixture, so be sure to use plenty in those areas. It’s beat to inject dozens of sites with 1 to 2 tsp of the mixture (or less if you see the fluid oozing out of the side).
- Massage around the injection sites to distribute the mixture throughout the bird.
- The leftover mixture (if you have any!) can be put in the bottom of the roasting pan so it’s incorporated with your basting liquid as the bird cooks.
Roasting your Thanksgiving Turkey
Roughly chopped up into large pieces, 1 large carrot, 1 stalk celery, 1 small onion. Stuff these as well as the above mention lemon into the cavity of your bird. If you’d like to use fresh herbs (parsley, sage, marjoram, thyme, and/or rosemary), this will go in there as well. If you do not have these, sprinkle about 2 tsp poultry seasoning on your veggies before you put them inside. Take ½ cup softened butter and spread it all over the outside of your bird. **I know, I know! It’s a ton of butter in these recipes. BUT it is a holiday and butter makes everything better.
- Preheat your oven to 325f. Place your rack in the lowest position in your oven.
- Place your prepared turkey on the roasting rack in your roasting pan. Smear that softened butter all over it. Position a foil tent over the whole bird, but don’t seal it yet.
- Place the turkey in the oven and pour 1 ½ cups stock or broth into the bottom of the roasting pan. Seal your foil tent. Baste all over the bird every 30 minutes with the juices from the bottom of the pan. If your drippings evaporate, add stock or broth to moisten them. After about 2 ½ hours, remove the aluminum foil. Roast until a meat thermometer inserted in the meaty part of the thigh reads 165 degress. It should be about 4 hours total.
- THIS STEP IS IMPORTANT! Once you take your bird out of the oven, LET IT REST! Seriously! Let it be for about 20-30 minutes before you touch it with a knife, or you will ruin all your hard work.
Since this recipe is for an 18 pound turkey, a good rule of thumb to follow to adjust your cooking time according to your bird’s weight is 13 minutes per pound for an UNSTUFFED turkey. Or 15 minutes per pound if your putting stuffing in the cavity instead of aromatics.
1 cup apple butter
1/2 cup packed brown sugar
1/2 tsp salt
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg
1/8 tsp ground ginger
3 eggs slightly beaten
3/4 cup evaporated milk
1 unbaked 9-inch pie shell
sweetened whipped cream, for garnish
- Preheat oven to 425°F
- Combine apple butter, pumpkin, sugar, salt and spices in a bowl.
- Stir in eggs.
- Gradually add milk and mix well.
- Pour into pie shell.
- Bake for about 40 minutes or until set.
If you have any comments, questions or suggestions,
please reach out to us at Rosemaryandthyme.firstname.lastname@example.org
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