Thanksgiving Countdown

With Thanksgivingaround the corner, do you have your menu ready? Just in case you don't I'm sharing my thanksgiving menu. It's a combination of tried and true recipes from some of my favourite chefs. And this menu is not too difficult, will surely impress your guests, and everyone will be stuffed after this spectacular meal.

I will upload photos of my dinner and be sure to share yours with me! I'm grateful to have you as readers and wish you a very happy Thanksgiving!!!

Here's the menu:

Butternut squash soup with truffle and Parmesan
Simple salad with fabulous french dressing
Roasted garlic, honey and thyme turkey breast - Torrisi Turkey
Orange cranberry sauce
Green beans, peas and radish salad with miso dressing
Ciabatta stuffing with chestnuts and pancetta
Baked mashed potatoes with pancetta, Parmesan and breadcrumbs
Pumpkin creme brûlée

Below is the shopping list for this menu along with all the recipes you will need to prepare your extravaganza.

Shopping list:

2 butternut squash (2 lbs each)

2 large and 1 medium onion

5 cups green beans

1 cup shelled fresh or frozen peas

4 radishes

3 lemons

2 jars roasted peeled chestnuts

4 lb russet potatoes

2 cartots

3 stalks of celery

12 oz cranberries

2 heads Boston lettuce

1 cup orange juice

9 heads garlic

1 tsp fresh ginger

1 Tbsp thyme leaves

1/2 cup fresh Italian parsley

2 Tbsp fresh rosemary

1/8 tsp paprika

1/2 tsp dry mustard

1 tsp Worcestershire sauce

1/2 tsp ground ginger

2 tsp vanilla

2 tsp pumpkin pie spice

1/2 cup + 6 Tbsp brown sugar

2 tsp sesame seeds

1 cup plus 2 Tbsp kosher salt

2 Tbsp black pepper

2 1/2 cups + 2 tsp white sugar

1/2 cup honey

2 Tbsp yellow miso paste

2 1/2 tsp Dijon mustard

1/4 cup malt vinegar

1 cup plus 3 Tbsp extra virgin olive oil

1/4 cup canola oil

truffle oil for garnish

2 sticks unsalted butter

2 cups 35% cream

1 cup 2% milk

1 cup whole milk

2 cups grated Parmesan cheese

1 1/2 cups shredded mozzarella cheese

8 large eggs

16 oz pancetta

2 boneless turkey breasts 3-4 1/2 lbs each

1 lb day old ciabatta bread

2 Tbsp breadcrumbs

3 quarts chicken broth

1 cup canned pumpkin pureé

Recipes:

Butternut Squash Soup with Truffle and Parmesan - Sheila Lukins

I omit the mace from this recipe but follow the rest exactly.

Link to recipe:

https://communitytable.parade.com/165590/butternutsoup_julesstonesoup/

Boston Lettuce Salad with Mrs. Alden's Fabulous French Dressing

2 heads Boston lettuce, torn into bite sized pieces, rinsed and dried.

1 recipe Mrs Alden's dressing ( link below)

https://canadianfamily.ca/recipe/mrs-aldens-fabulous-french-dressing/

Add lettuce to bowl, toss with dressing to taste and serve immediately.

Torrisi Turkey - Recipe From the New York Times by Sam Sifton

Francesco Tonelli for the New York Times

FOR BRINING:

1 cup kosher salt
1 cup sugar
2 boneless turkey breasts, 3 to 4 1/2 pounds each

FOR THE GLAZE:

8 heads garlic, lightly smashed but intact
4 teaspoons extra virgin olive oil
½ cup honey
1 tablespoon kosher salt
1 tablespoon pepper
1 tablespoon thyme leaves

PREPARATION

To brine the turkey: In a medium saucepan, bring 2 quarts water to a boil with the salt and sugar. Pour into a large pot, and add 2 quarts cold water. Once the brine is cool, submerge the turkey breasts and refrigerate overnight, or up to 24 hours.
To make the glaze: Heat oven to 375F degrees. Toss the garlic heads with the olive oil in a small casserole dish, cover and roast until the garlic is soft, about 1 hour and 10 minutes. Leave covered until cool enough to handle, then squeeze the garlic cloves from their skins into a food processor and purée. Add the honey, salt and pepper. Cover until ready to use.
To cook the turkey: Heat oven to 250F degrees. Remove the breasts from the brine and wrap each one four times in plastic wrap and once in aluminum foil. Insert an oven-safe thermometer into the center of one breast and place both on a wire rack in a roasting pan. Add water to reach to just below the rack. Cook until the internal temperature reaches 135F degrees, 2 to 3 hours. Near the end of cooking time, fill a large bowl halfway with ice water.
Remove the turkey from oven and raise temperature to 425F degrees. Without removing thermometer or wrapping, submerge the turkey in the ice bath for 5 minutes. Remove foil, plastic wrap and turkey skin. Pat dry and brush glaze liberally on all sides of the breasts. Roast until glaze is golden, 15 to 20 minutes. Sprinkle with fresh thyme and serve thinly sliced, hot or cold.

Orange Cranberry Sauce:

12 oz cranberries

1 cup white sugar

1 cup orange juice

In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools

Green Bean, Pea and Radises