Thanksgiving dinner is one of the largest, if not the largest meal of the year. Using some tips from our friends over at Food Network, we have some great ideas on making the perfect turkey dinner with the fixings for you and your family!
Turkey: The day before Thanksgiving, place turkey in a brine of water, salt, sugar, spices (i.e. cinnamon, cloves, star anise, allspice, mustard seeds, whatever you desire) maple syrup and honey. Also, squeeze the juice of orange quarters into the brine and add in the pieces. Make sure the turkey is not completely submerged in the pot and store in a cold place. Dry off the turkey from the brine 40 or 50 minutes before it has to go into the oven.Prepare a glaze of honey and butter and put a layer on before putting the turkey in a preheated 425 degree oven for 30 minutes, then lower the temperature to 350 degrees for two and half hours (for a 9-11 lb. turkey) brushing on the glaze periodically. Check that juices run clear and wait 20 minutes before carving so the juices redistribute. For a whole list of the recipe click here
Stuffing: Preheat the oven to 375 degrees. Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery, 2 chopped apples and 1 tablespoon each minced sage and thyme; season with salt and pepper and cook 5 minutes. Add 3 cups chicken broth and bring to a simmer. Whisk 2 eggs with 1/4 cup chopped parsley in a large bowl; add 16 cups cubed stale country white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered 3-quart baking dish and dot with more butter. Cover and bake 30 minutes, then uncover and bake until golden, 20 more minutes. Full Recipe
Cranberries: Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving. Full Recipe
Pie: Why choose just one type of pie when you can have them all? How about an Apple-Pumpkin-Pecan Pie this year? Preheat the oven to 350 degrees. Lay out prepared pie dough over a 9 and ½ inch pie pan and chill for 30 minutes. After it is chilled, partially bake the pie crust for about 15 minutes. During this time, you can be putting together the three different fillings. First, for the pecan filling, scatter the pecans in the bottom of the cooled pie shell. Whisk the corn syrup, brown sugar, butter, egg and salt together in a medium bowl. Pour the egg mixture over the pecans. Bake until just set, 20 to 25 minutes. Next, prepare the apple pie filling with granny smiths, sugar, lemon juice and flour and cook on the stove for about 10 minutes. Let the mixture cool then spoon over the pecan layer. Lastly, for the pumpkin filling, mix pumpkin puree, whipping cream, sugar, egg and pumpkin pie spice and pour over the apple and pecans. Bake entire pie 50-60 minutes until set and cool before serving. Full Recipe
To see even more, please visit the Food Network Website for other recipes!
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