http://www.foodandwine.com/recipes/sausage-apple-and-cranberry-nut-bread-dressing

Sausage, Apple and Cranberry-Nut-Bread Dressing

Contributed by Grace Parisi

• ACTIVE: 40 MIN
• TOTAL TIME: 2 HRS
• SERVINGS: 12

Using a dried-fruit-and-nut bread in this classic sausage-apple dressing is a super shortcut.

1. 2 pounds sliced cranberry-pecan bread, cut into cubes
2. 6 tablespoons unsalted butter
3. 3 Granny Smith apples—peeled, cored and cut into 1-inch pieces
4. 2 shallots, thinly sliced
5. 1 celery rib, finely chopped
6. 2 tablespoons chopped sage
7. 1 pound bulk breakfast sausage, broken into pieces
8. 6 cups chicken stock or low-sodium broth
9. Salt
10. Freshly ground pepper

1. Preheat the oven to 350°. Spread the bread cubes in a large roasting pan and toast for about 15 minutes, stirring once or twice, until slightly dry. Transfer to a large bowl.
2. In a large, deep skillet, melt 4 tablespoons of the butter. Add the apples, shallots, celery and sage and cook over high heat, stirring occasionally, until the apples are lightly browned in spots, about 8 minutes. Add the sausage pieces and cook over high heat, breaking them up with a spoon, until they're browned and cooked through, about 5 minutes. Add 3 cups of the stock and boil until nearly evaporated, about 6 minutes. Season with salt and pepper.
3. Add the sausage mixture to the bread along with the remaining 3 cups of stock. Stir until evenly moistened. Transfer the dressing to a large, buttered baking dish and dot with the remaining 2 tablespoons of butter.
4. Cover the dressing with foil and bake for 30 minutes. Remove the foil and bake for 30 minutes longer, until the dressing is browned around the edges. Let rest for 15 minutes before serving.

Make Ahead The recipe can be prepared through Step 3 and refrigerated for 3 days.

http://www.foodandwine.com/recipes/quinoa-salad-with-sweet-potatoes-and-apples

Quinoa Salad with Sweet Potatoes and Apples

Contributed by Grace Parisi

• ACTIVE: 30 MIN
• TOTAL TIME: 1 HR 30 MIN
• SERVINGS: 10 to 12

This delicious, super-healthy salad is a great meal-in-one; it makes an ideal vegetarian option at the Thanksgiving table.

1. 1/2 cup extra-virgin olive oil
2. 1 1/2 cups quinoa
3. Salt
4. 1 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch dice
5. Freshly ground pepper
6. 1/4 cup apple cider vinegar
7. 2 large Granny Smith apples, cut into 1/2-inch dice
8. 1/2 cup chopped flat-leaf parsley
9. 1/2 medium red onion, thinly sliced
10. 8 packed cups baby greens, such as arugula or kale (about 6 ounces)

1. Preheat the oven to 400°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the quinoa and toast over moderate heat, stirring, for 2 minutes. Add 3 cups of water, season with salt and bring to a boil. Cover and simmer the quinoa for 16 minutes. Remove from the heat and let stand for 10 minutes. Fluff the quinoa, spread it out on a baking sheet and refrigerate until it is chilled, about 20 minutes.
2. Meanwhile, on a baking sheet, toss the sweet potatoes with 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 25 minutes, stirring once, until golden and softened. Let cool.
3. In a large bowl, whisk the remaining 6 tablespoons of olive oil with the vinegar; season with salt and pepper. Add the quinoa, sweet potatoes, apples, parsley, onion and greens and toss well. Serve right away.

Make Ahead The quinoa and sweet potatoes can be refrigerated for up to 2 days.

Roasted Beer Brined Turkey with Onion Gravy and Bacon

http://www.foodandwine.com/recipes/roasted-beer-brined-turkey-with-onion-gravy-and-bacon

 

 

 

 

 

 

 

 

Roasted Beer-Brined Turkey with Onion Gravy and Bacon

CONTRIBUTED BY GRACE PARISI

• ACTIVE: 30 MIN
• TOTAL TIME: 3 HRS 30 MIN PLUS 24 HR BRINING
• SERVINGS: 12

Adding Guinness, or any dark beer, to the brine gives theturkey a toasty flavor and helps give the skin a dark brown color.

1. 1/4 cup yellow mustard seeds
2. 2 tablespoons black peppercorns
3. 8 bay leaves
4. 1. 1/4 cup yellow mustard seeds
   2. 2 tablespoons black peppercorns
   3. 8 bay leaves
   4. 1 cup dark brown sugar
   5. 1 cup kosher salt
   6. 2 onions, cut into thick wedges
   7. 1 pound slab bacon, skin removed and meat sliced 1/3 inch thick
   8. Six 12-ounce bottles Guinness stout
   9. One 12- to 14-pound turkey
   10. 1 cup turkey stock or low-sodium chicken broth
   11. 1 tablespoon unsalted butter
   12. 1 tablespoon all-purpose flour

1. 1. In a very large pot, combine the mustard seeds, peppercorns and bay leaves and toast over moderate heat until fragrant, about 2 minutes. Add the brown sugar and salt and remove from the heat. Add 4 cups of water and stir until the sugar and salt are dissolved; let cool completely.
   2. Add the onions, bacon, Guinness and 16 cups of cold water to the pot. Add the turkey to the brine, breast side down, and top with a heavy lid to keep it submerged. Cover and refrigerate for 24 hours.
   3. Preheat the oven to 350° and position a rack on the bottom shelf. Lift the turkey from the brine, pick off any peppercorns, mustard seeds and bay leaves and pat dry. Transfer the turkey to a large roasting pan, breast side up. Scatter the onion wedges in the pan and add 1 cup of water. Using toothpicks, secure the bacon slices over the breast. Roast the turkey for about 2 hours, turning the pan occasionally, until an instant-read thermometer inserted deep into the turkey thighs registers 150°. Remove the bacon and return the turkey to the oven. Roast for about 1 hour longer, until the breast is browned and an instant-read thermometer inserted in a thigh registers 170°. Transfer the turkey to a carving board.
   4. Pour the pan juices and onion wedges into a saucepan and boil until reduced to 3 cups, about 5 minutes. Add the turkey stock and return to a boil. In a small bowl, mash the butter to a paste with the flour. Whisk the paste into the gravy and boil until thickened slightly, about 5 minutes.
   5. Meanwhile, cut the bacon crosswise 1/2 inch thick. In a large skillet, fry the bacon over high heat, stirring occasionally, until browned and crisp, about 3 minutes.
   6. Carve the turkey and serve with the gravy and bacon.

Lemony Brussels Sprout Slaw

A new favorite thanks to Food and Wine magazine...http://www.foodandwine.com/recipes/lemony-brussels-sprout-slaw

Lemony Brussels Sprout

Slaw

CONTRIBUTED BY GRACE PARISI

• TOTAL TIME: 30 MIN
• SERVINGS: 10 TO 12

1. 1/2 cup 2 percent plain Greek yogurt
2. 1/2 cup low-fat mayonnaise
3. 1 teaspoon finely grated lemon zest
4. 1/3 cup fresh lemon juice
5. 1/2 cup chopped chives
6. 1/4 cup chopped dill
7. Salt
8. 1. Freshly ground pepper
   2. 2 pounds raw brussels sprouts, finely shredded in a food processor (12 cups)
   3. 1/4 cup plus 2 tablespoons salted roasted sunflower seeds
   4. 1. In a large bowl, whisk the yogurt with the mayonnaise, lemon zest, lemon juice, chives and dill and season with salt and pepper. Add the brussels sprouts and toss to coat evenly. Fold in the sunflower seeds and serve.
      MAKE AHEAD The brussels sprout slaw can be refrigerated overnight.

Thanksgiving Dinner 2012

This year I decided to try all new recipes for Thanksgiving dinner and I am happy I did. There are a few new favorites. Thank you Food and Wine magazine for having great recipes!

On the menu...

- Roasted beer brined turkey with onion gravy and bacon
- Quinoa with sweet potatoes and apples
- Lemony brussel sprout slaw
- Garlic and chive mashed potatoes
- Sausage, apple and cranberry nut stuffing
- stuffed mushrooms
- Pecan pie with candied ginger and rum