Thanksgiving Feast
Ingredients
- For the turkey
- 1 young Turkey (4 kg or 8.8 pounds)
- salt
- freshly ground peppers
- 1 lemon
- 3 Tbsps parsley (minced)
- 2 onions
- 4 Tbsps clarified butter
- 6 slices white bread
- 100 milliliters milk
- 2 eggs
- 1 Tbsp Sage (minced)
- 1 tsp Curry powder
- 2 tsps grained Broth
- 750 milliliters chicken stock
- 1 Tbsp cornstarch
- For the potatoes
- 2 kilograms potatoes
- 200 grams Whipped cream
- 150 grams butter
- salt
- freshly ground peppers
- For the dumplings
- 2 cups Pastry flour
- 1 Tbsp Baking powder
- 1 tsp salt
- 0.333 cup softened butter
- 1 cup milk
- For the pumpkin
- 1 Butternut squash (2.5-3 kg or 5 pounds)
- salt
- freshly ground peppers
- 100 grams Maple syrup
- For the cabbage
- 4 Tbsps Vinegar
- 4 Tbsps vegetable oil
- 4 Tbsps sugar
- 1 tsp Celery seed
- 100 grams dried Cranberry
- 200 grams Red cabbage (minced)
- 200 grams green Leaf lettuce variety (shredded)
- 1 red onion (minced)
Preparation steps
For the turkey: Season turkey inside and out with salt, pepper and lemon juice.
Peel and mince onion. Rinse and mince turkey liver. Heat 1 tablespoon butter in a pan and cook onion. Add liver and parsley and cook briefly.
Dice white bread and mix with milk, eggs, sage, salt, pepper and granulated broth. Stir in liver mixture.
Stuff liver mixture into turkey and secure with kitchen twine.
Place turkey in a large roasting pan. Melt remaining butter, stir in curry and brush turkey with butter. Cover a piece of aluminum foil with curry butter and place on top of turkey.
Roast in an oven preheated to 175°C (approximately 350°F) for about 3 hours.
Add rinse stomach, heart and neck to pan after about 1.5 hours. Baste with half of the broth and pan juices throughout.
Prick turkey after 3 hours to check doneness. Turkey is done is juices run clear.
Remove cooked turkey from oven and let rest covered with aluminum foil.
Arrange turkey on a preheated plate. Skim fat from pan juices, deglaze pan with remaining chicken broth, pour through a sieve and into a small saucepan. Bring pan juices to a boil.
Combine cornstarch with 2 tablespoons water and whisk into pan juices.
For the beans: Rinse beans, trim ends and cook in plenty of salted, boiling water or about 10 minutes. Drain, rinse and drain again. Heat butter in a pan and toss beans in butter. Season with salt and pepper.
For the potatoes: Peel potatoes, rinse and cut into small pieces. Cook in boiling salted water for about 20 minutes. Drain and mash with cream, butter, salt and pepper.
For the dumplings: Combine flour, baking powder and salt in a large bowl, stir in butter and milk and knead well. Shape into small round cakes, place cakes on a greased baking sheet and bake in an oven preheated to 180°C (approximately 350°F) for 15-20 minutes. Remove and cool on a wire rack.
For the sauce: Rinse cranberries, read, and boil with about 1 cup of water. Add sugar and simmer until cranberries burst, about 5 minutes. Remove from heat and let cool.
For the pumpkin: Cut pumpkin in half, remove seeds, peel and place, cut-side down, on a baking sheet. Bake in an oven preheated to 180°C (approximately 350°F) for 45-60 minutes. Remove from oven and mash pumpkin. Season with salt and pepper.
Heat butter and maple syrup in a small saucepan. Stir half the mixture into the pumpkin and place remaining mixture in a gravy boat.
For the cabbage: Combine vinegar, oil, sugar and celery seeds. Place vegetables and cranberries in a large bowl and mix with sauce. Cover and infuse for 3 hours, stirring occasionally.
Slice turkey and serve with sides.
