Even though I could not make home this year doesn't mean I was going to slack off and not cook Thanksgiving dinner. I would have to disowned myself if I allowed that to happened. Since I was cooking Thanksgiving all by myself, I decided to scale a few things back like the turkey and the umpteen side dishes found at a traditional Southern Thanksgiving. So instead of a 10-pound Butterball Turkey and all the fixins, I went with Cajun Turkey Thighs with a Sausage Apple Cornbread Dressing and Cranberry-Pecan Chutney, Eight Cheese Baked Macaroni with Bacon, and Collard Greens. However, I soon discovered just because this meal was "scaled back" didn't actually mean it would all fit on one plate or take any least time to prepare. I forgot to account for the extra bodies in the kitchen cooking, i.e. my mother. Now, I see why people have their dinners catered or treat themselves to a night out. Not that I would EVER do that. Please excuse my transgression. My family could be reading this...
Cajun
Turkey Thighs with Maple-Bourbon Glaze
Serves 4
Ingredients:
- 4 turkey thighs
- 2 tablespoons creole seasoning
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons olive oil
- Kosher salt and freshly ground pepper to taste
- 1/4 cup maple syrup
- 1/4 cup bourbon
Instructions:
1.
Preheat the oven to 350. Season the
turkey with the herbs, salt and pepper.2. Pull oil in non-stick pan and apply medium heat.
3. Brown thighs on stove top for about five minutes per side.
4. Place the thighs in a baking dish. Transfer to Oven and bake at 350 degrees for an hour.
5. In a small bowl mix together the maple syrup and bourbon. Take turkey out of the oven briefly. Brush on the mixture, bake for 15 minutes and then brush on some more. Continue brushing and baking until the skin is golden brown and the juices run clear.
Sausage
Apple Cornbread Dressing
Serves 8
Ingredients:
Cornbread:
- 3 cups self-rising white cornmeal mix
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 3 cups buttermilk
- 3 large eggs, lightly beaten
- 1/2 cup butter, melted
Stuffing:
- 3 cups of fresh sourdough breadcrumbs
- 1 pound sweet Italian sausage, casings removed
- 1 cup green onions, chopped
- 1 medium green pepper, diced
- 3 large bunch celery, diced
- 2 Granny apples, chopped and diced
- 1 (8-oz.) package fresh mushrooms, diced
- 1 cup dry sherry
- 1/2 cup finely chopped fresh sage
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh thyme
- 1/4 cup chopped fresh rosemary
- 2 eggs, whisked
- 1 (10 1/2-ounce) can condensed chicken broth or cream of chicken, undiluted
- 1 (10 1/2-ounce) can cream of mushroom, undiluted
- 1 (10 1/2-ounce) can cream of celery, undiluted
- 1 tablespoon freshly ground pepper
- 1 tablespoon kosher salt
Instructions:
Cornbread:
1. Preheat oven to 425. Stir together cornmeal mix, flour, and sugar in a large bowl; whisk in buttermilk, eggs, and butter. Pour batter into a lightly greased 13- x 9-inch pan.
2. Bake 30 minutes or until golden brown. Remove from oven, and cool completely (about 30 minutes).
3. Crumble cornbread into a large bowl.
Stuffing:
1. Preheat oven to 350. Take bowl with cornbread crumbles and stir in breadcrumbs. Set it aside.
2. Sauté sausage meat in a large skillet over medium-high heat 3 to 4 minutes or until lightly browned. Mix in with the cornbread mixture. Reserve the fat for to sauté the vegetables.
3. Add green onions and next 3 ingredients, and sauté 5 minutes or until vegetables are tender.
4. Add mushrooms, and sauté 3 minutes. Stir in all the fresh herbs, and saute 1 more minute. Add sherry, and cook, stirring often, 5 to 6 minutes or until liquid is reduced by half. Stir vegetable herb mixture into cornbread mixture.
5. Stir in 2 eggs, all three condensed soups, and pepper into cornbread mixture; pour evenly into 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish.
6. Bake dressing at 350 for 40 to 45 minutes or until golden brown.
Cranberry-Pecan
Chutney
Yields 2 cups
Ingredients:
- 2 tablespoons olive oil
- 2 shallots, finely chopped
- 1 garlic clove, minced
- 1 teaspoon pumpkin pie spice
- 1 pound fresh cranberries
- 1 cup dried apricots, finely chopped
- 1 cup brown sugar
- 1/4 cup apple cider vinegar
- 1/4 cup ruby port
- 1 tablespoon fresh lemon juice
- Kosher salt and freshly ground pepper to taste
- 1/2 cup toasted pecans, chopped
Instructions:
1. In a medium saucepan, heat the oil. Add the shallot and garlic and cook over moderately high heat, stirring, until softened, 3 minutes. Add the spice and cook, stirring, 2 minutes.
2. Add the cranberries, apricots, sugar, vinegar and port and cook. Stirring until the cranberries start to burst, about 5 minutes. Mash some of the cranberries and cook, stirring, until the chutney thickens, about 5 minutes. Stir in the lemon juice; season with salt and pepper. Let cool before serving.
3. Stir in pecans just before serving.
Eight
Cheese Baked Macaroni with Bacon
Serves 8
Ingredients:
- 1 (14.5 ounce) package whole grain elbow pasta
- 1/2 cup butter
- 2 cups buttermilk
- 2 eggs
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- 1/2 teaspoon ground red pepper
- 1 (12 ounce) package Trader Joe's Quattro Formaggio Shredded Cheese Blend (Asiago, Fontina, Parmesan & Mild Provolone)
- 1 (12 ounce) package Trader José’s Fancy Shredded Mexican Blend (Sharp Cheddar, Monterey Jack, Asadero & Queso Blanco)
- 1/2 cup cooked bacon, chopped
Instructions:
2. Melt butter in a large saucepan or pot over medium-low heat; whisk in buttermilk and eggs until smooth. Remove from heat. Stir in salt, black and red pepper, shredded cheese, cooked pasta and bacon. Reserve about 1 cup of cheese and a couple tablespoons of bacon.
3. Spoon into a lightly greased 13- x 9-inch baking dish; top with remaining cheese and bacon.
4. Bake at 350 for 35 to 40 minutes or until bubbly and golden brown.
Wine Pairing: Chateau de Pizay Morgon Beaujolais 2012
This Morgon is a deep crimson with touches of dark purple. It has a bouquet that is dominated by red cherries and
blackberries with some mineral notes. The silky smooth attack on the palate with the fine tannins, makes this Morgon very easy drinking, very natural.
Happy Holidays!!!
As always, let's Eat Up & Wine Down... and don't forget to follow me on Facebook.
Happy Holidays!!!
As always, let's Eat Up & Wine Down... and don't forget to follow me on Facebook.
