My complete Thanksgiving meal (dieters beware)

I’m printing out all my recipes and making the final runs to the supermarket, cheese shop, and health food store. And yes, I’m off the diet bandwagon, so if you’re trying to lose weight and not be tempted, you may want to skip this post even though I’m using several Weight Watchers recipes.

I’m going to make Alton Brown’s Honey Brined Smoked Turkey and two Weight Watchers dishes – Cranberry-Cherry Compote and Weight Watchers Sausage, Apple and Cornbread Stuffing.

I’m also making a Cranberry Cocktail Sauce to go with the tail-on shrimp appetizers. (I love shrimp for the taste and because you can eat a lot even if you’re on a diet.) Cranberries were being sold BOGO (buy one, get one) this year at my supermarket, so I needed a recipe to use up the other bag.

The November 2007 of Bon Appetit magazine was particularly inspirational. I will be making their recipes for Green Onion Gravy (gluten free since it uses cornstarch!), Brussels Sprout Hash with Caramelized Shallots, and Pumpkin Mascarpone Pie.

Oh, and I’m making a ham in the crockpot for Nathan who swears he hates turkey, and mashed potatoes.

TIP: This year I’m printing out everything and putting the recipes in plastic sheet protectors so my magazines won’t get messed up from food stains and splatters. Afterwards, I’ll put the recipes in my three-ring binder for next year’s use.

Cranberry Cocktail Sauce

Ingredients:

• 1 1/2 cups fresh cranberries
• 1⁄4 cup tomato ketchup
• 1⁄4 cup raspberry preserves
• 1 1⁄2 teaspoons hot sauce, or to taste
• 1 (1⁄4-inch thick) slice of a large onion
• 1 tablespoon prepared horseradish
• 2 tablespoons honey

Instructions:

Place all ingredients in a food processor; pulse until smooth, yet chunky. Pause several times to scrape down the sides of the processor. Makes 1 1⁄2 cups.

Recipe by Crescent Dragonwagon, Relish magazine November 2007. Picture by High Cotton Food Styling & Photography.

Green Onion Gravy

Ingredients:

• 2 cups (or more) Shortcut Turkey Stock (I’ll be using plain old chicken stock out of a can. I’m a busy gal who believes in short cuts.)
• 2 tablespoons water
• 4 teaspoons cornstarch
• 3 green onions, white parts and green tops chopped separately
• 1/2 cup heavy whipping cream
• 1 tablespoon chopped fresh Italian parsley (we still have lots of fresh parsley left from our garden)
• 1 tablespoon chopped fresh sage
• 1 teaspoon chopped fresh thyme

Directions:

1. Scrape juices and browned bits from reserved roasting pan into large glass measuring cup. (Since we’re smoking the turkey, I’ll be grabbing the juices from the drippings in the smoker. I just need to figure out how to do that.)
2. Spoon off fat, reserving 2 tablespoons. Add enough stock to pan juices to measure 2 cups. Whisk together 2 tablespoons water and cornstarch in small bowl until smooth.
3. Heat 2 tablespoons reserved fat in large saucepan over medium heat. Add white parts of green onions. Sauté until beginning to color, about 6 minutes. Add degreased pan juices, 2 cups stock, and cream. Whisk in cornstarch mixture. Simmer until reduced to desired consistency, whisking occasionally, about 8 minutes. Stir in herbs and green onion tops. Season with salt and pepper.

Pumpkin Mascarpone Pie
Makes 8 servings

If I cannot find a gluten free crust mix at the health food store, I will make one pie in a premade crust. (So shoot me, I have one in the freezer that needs to be used.) Then I will make a half batch of the filling and bake it in ramekins for my MIL who can’t eat wheat and gluten.

Ingredients:

Crust:

• 1 1/2 cups unbleached all purpose flour
• 1/4 teaspoon salt
• 5 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
• 1/4 cup chilled non-hydrogenated solid vegetable shortening, cut into 1/2-inch cubes
• 1/4 cup (or more) ice water

Filling:

• 1 cup canned pure pumpkin
• 1 cup (packed) golden brown sugar
• 2 large eggs
• 1 teaspoon fresh lemon juice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 8-ounce container mascarpone cheese*

Whipped Cream and Mascarpone Topping:

• 1 cup chilled whipping cream
• 1/4 cup mascarpone cheese*
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

Directions:

For crust:

1. Blend flour and salt in processor. Add butter and shortening; pulse until mixture resembles coarse meal. Add 1/4 cup ice water; pulse until dough begins to clump, adding more ice water by teaspoonfuls if dry. Gather into ball; flatten into disk. Wrap in plastic and chill at least 30 minutes. DO AHEAD: Can be made 1 day ahead.
2. Preheat oven to 350°F. Roll out dough on floured work surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 1 inch beyond rim. Crimp edges. Chill crust while making filling.

For filling:

1. Using electric mixer, beat pumpkin and sugar in large bowl until well blended. Add eggs and next 7 ingredients and beat until blended. Add mascarpone cheese and beat just until mixture is smooth. Transfer filling to prepared crust.
2. Bake pie until custard is set, about 55 minutes. Transfer pie to rack and cool. DO AHEAD: Can be made 1 day ahead. Tent with foil and chill.

For whipped cream and mascarpone topping:

1. Combine ingredients in medium bowl. Using electric mixer, beat to soft peaks. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
   Serve pie with topping.

Bon Appétit magazine November 2007 by Sarah Patterson Scott

Brussels Sprout Hash with Caramelized Shallots
Makes 8 to 10 servings

I love roasted Brussels sprouts and caramelized onions, so the combination should be fantastic!

Ingredients:

• 6 tablespoons (3/4 stick) butter, divided
• 1/2 pound shallots, thinly sliced
• Coarse kosher salt
• 2 tablespoons apple cider vinegar
• 4 teaspoons sugar
• 1 1/2 pounds brussels sprouts, trimmed
• 3 tablespoons extra-virgin olive oil
• 1 cup water

Directions:

1. Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.
2. Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.

Bon Appétit magazine, November 2007 by Molly Stevens

Posted on November 20, 2007 in Baking,Desserts,Gluten Free,Thanksgiving,Veggies,Weight Watchers

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