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When I cooked my first Thanksgiving dinner 23 years ago, there weren’t many cooking shows. There was Julia Child and Jacques Pepin, but the Food Network did not exist.
Fortunately, the night before I made the holiday meal, I switched on the television and watched a chef from The Bellevue roast a turkey. I’ve followed his instructions ever since.
If roasting a turkey for the first time, have no fear. Simply follow my tips and it will be as easy as pie — which comes after dinner.
Buy a fresh, organic, free-range bird from a reputable butcher. I always purchase my poultry from Godshall’s in the Reading Terminal Market, whose turkeys are raised on Bolton’s Farm in Bucks County. Supermarkets throughout the city now sell fresh poultry, so go for it. (But remember, the frozen ones, which are shot up with God-knows-what, have no taste.) Bring the turkey to room temperature before popping it into the oven.
Although my sister-in-law Jane makes stuffing with stale challah, our family likes the crushed-herb mix. I doctor it up and voil�: a moist stuffing, heady with the aroma and flavor of mushrooms. This version can be made the day before and then covered and stored in the refrigerator.
In the past, I have made potato or turnip gratins as a side dish. I add sliced fennel, which you and your guests will probably enjoy.
As for the great wine debate: We prefer red with turkey. The all-American zinfandel, made with Native-American grapes, also is a favorite and produces a rich, luscious flavor. This is not to be confused with the funky-tasting pink variety, which is called white zinfandel. The Beaujolais Nouveau always arrives in time for Thanksgiving and is another good choice. Serve it slightly chilled.
Another rule I never break on Thanksgiving is going out for pizza or Chinese the night before.
Happy Thanksgiving! And don’t forget the second helpings.
Roast Turkey
Ingredients:
1 (15-pound) free-range organic or kosher turkey
1 large onion, cut into chunks
2 ribs of celery, cut into chunks
Vegetable oil, for coating the turkey
Kosher salt and freshly ground black pepper, to taste
Sweet imported Hungarian paprika, to taste
1 (15-ounce) can of chicken stock
2 tablespoons of cornstarch
1 to 1-1/2 cups of water
Directions:
Preheat the oven to 325 degrees.
Bring the turkey to room temperature.
Scatter the onion and celery in the bottom of a large roasting pan. Place the turkey in the pan. Pour the oil into the palms of your hands and massage the breast, wings and thighs. Sprinkle with the salt, pepper and paprika. Pour the stock into the bottom of the pan. Cover.
Place in the oven and roast for 15 minutes per pound if not stuffed, and 20 minutes per pound if stuffed. Remove the lid for the last 30 to 45 minutes of cooking.
Remove the turkey from the oven. Let sit for 10 to 15 minutes before carving.
Place the pan juices, onion and celery in a saucepan.
Blend the cornstarch and water and add to the juices. Heat the mixture until thick. Serve alongside the bird.
Serves eight to 10.
Mushroom Stuffing
Ingredients:
1 stick of butter
2 tablespoons of canola oil
1-1/2 pounds of fresh mushrooms, such as white button, shiitake or cremini, wiped clean and diced
1 large onion, diced
Kosher salt and freshly ground black pepper, to taste
1 (16-ounce) bag of crushed-herb stuffing mix
1 (15-ounce) can of chicken stock
Directions:
Heat the butter and oil in a large skillet over medium-high. Add the mushrooms and onion and saut� for about 10 minutes, or until the mushrooms give up their liquid. Add the salt and pepper.
Place the stuffing mix in a large bowl. Pour in the mushrooms and onion and blend well. Add the stock and blend well. If the
mixture is dry, add about 1 cup of water, and blend again.
Makes enough to stuff a 15-pound bird.
Note from Phyllis: If there is stuffing left over, place it in a greased casserole dish and microwave on high for about five minutes. If there are fresh sage leaves on hand, tear into pieces and add to the mix.
Potato and Fennel Gratin
Ingredients:
4 large Yukon Gold potatoes, thinly sliced
2 large fennel bulbs, sliced
Kosher salt and freshly ground black pepper, to taste
2 cups of half-and-half or light cream
2 cups of shredded Gruyere
Directions:
Preheat the oven to 350 degrees.
Scatter the potatoes and fennel evenly in a greased, 2-1/2-cup casserole dish. Mix with your hands. Add the salt and pepper. Pour in the half-and-half or cream. Top with the Gruyere.
Bake for 20 to 30 minutes, or until the cheese melts and bubbles.
Serves six to eight.
