Thanksgiving

Simple No-Lump Thanksgiving Gravy
Megan Koster

Ingredients
Turkey giblets (but not the heart) chopped very fine.
3 tbs butter
¼ cup flour
salt and black pepper to taste
2 cups cooking juices*

veggies from pan (optional), chopped very fine

Directions
Fry giblets until done, chop very fine.

Make roux with flour and butter. Roux: In a frying pan over medium-low, heat butter, stir flour in slowly, stirring constantly until nutty brown and ‘fragrant’ – ~8 minutes, but be patient.

Vigorously whisk into roux 2 cups pan juices and chopped giblets (depending on time you may also add any veggies or garlic from pan, also chopped fine). Bring to boil then continue to simmer – whisking constantly! – until gravy reaches desired consistency.

* I add large chunks of carrot, mushroom, garlic, celery and apples to my turkey pan, coat the turkey skin in soft butter, and pour in 1 – 1½ cups white wine which I think contributes to a more flavorful roasting sauce, but I’m sure it would be good without all of these ingredients.

Sour Cream Mashed Potatoes
Tonya Luiz

Ingredients
Leftover mashed potatoes (quantity will alter volume of finished product; I find around 5 lbs is perfect)
Large container of sour cream
Large container of cottage cheese (I use large curd)
tops of green onions (1/4 to 1/2 c.)
grated cheddar cheese (sharper the better)

Directions
Mix together cold mashed potatoes with sour cream and cottage cheese, adjusting amount to compensate for quantity of potatoes. You can use an electric mixer if you’re in a rush. Stir in green onions. Pour into rectangle Pyrex or similar casserole dish. Cover with grated cheese. Bake at 350 until cheese bubbles. Let stand at room temp for 10 to 20 minutes (potatoes will be fairly liquidy until they cool a bit). For something a bit different, you can even mix in some cheese before putting the potatoes in the casserole.

Brown Sugar Glazed Root Veggies
Megan Koster

Ingredients
2 lbs sweet potatoes, peeled, sliced in rounds of uniform thickness
1 lbs yams, peeled, sliced in rounds of uniform thickness
1 lbs parsnips, peeled, sliced in rounds of uniform thickness
2/3 cup packed golden brown sugar
5 tablespoons butter
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Pinch of ground ginger
1 lbs pecan halves

2 cups miniature marshmallows (optional)

Directions
Preheat oven to 375F*. Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat. Bring to boil, stirring until sugar dissolves. Pour over potatoes in mixing bowl; toss to coat. Arrange veggies in glass baking dish. Cover dish tightly with foil.

Bake potatoes 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes. Increase oven temperature to 500F. Top potatoes with nuts (and marshmallows if you must) . Return to oven; bake until nuts begin to brown, about 3 minutes.

* For Thanksgiving Day Cooking: I tossed it on the bottom rack while my turkey was roasting at 350 and let it sit for ~ 60 minutes, uncovered it , basted, then put it back for another 20. I removed it, added the nuts and covered it with foil to kee p warm and waited until the turkey was done to finish the browning. Don’t forget to remove the foil for the last 3 minutes!

Crisp Dilled Beans
Glenna Jean Green

Ingredients
2 lbs small tender green beans
1 tsp red cayane pepper
4 cloves garlic (OR two medium sized cloves per jar)
4 large heads dill (OR one full head per jar)
2 cups water
¼ cup kosher salt
1 pint vinegar

You will also need canning jars and lids, and a pot large enough to hold jar and water to cover.

Directions
Step green beans and pack uniformly in hot pint jars.
To eat pint, add ¼ tsp red pepper*, 1 clove garlic and 1 head dill.
Heat together water, salt and vinegar. Bring to boil; pour over beans. Adjust lids at once. Process in boiling water bath 5 minutes**. Remove jars from canner. Makes 4 pints

* I used to use 1 small whole dried red pepper per jar, but in the last few years I have omitted the red pepper entirely. I like them hot, but the rest of the family seems to like them without.

** If you will be eating these within a month or so (and why wouldn’t you?), it is not necessary to process them. Just pour the boiling brine over, cover, and refrigerate.

Vinegared Beets & Portobello Mushrooms
Megan Koster

Ingredients
1 bunch beet roots, washed, peeled, and sliced in rounds
1 lb Portobello mushrooms, sliced
3 tbs butter
2-3 tbs flavored vinegar*, to taste
salt to taste

Directions
Cook beets in butter, in a large frying pan on medium-high. Add vinegar and salt to taste. When beets are almost tender, add mushrooms. Toss to coat, cover and let sit on medium-low heat until mushrooms have wilted and turned uniformly red. Serve warm.

* I used Ume Plum Vinegar, found in an asian supermarket. I’m sure any vinegar would do, but I like the sweetness of the ume mixed with the sweet beets.

Simple No-Lump Thanksgiving Gravy
Megan Koster

Ingredients
Turkey giblets (but not the heart) chopped very fine.
3 tbs butter
¼ cup flour
salt and black pepper to taste
2 cups cooking juices*

veggies from pan (optional), chopped very fine

Directions
Fry giblets until done, chop very fine.

Make roux with flour and butter. Roux: In a frying pan over medium-low, heat butter, stir flour in slowly, stirring constantly until nutty brown and ‘fragrant’ – ~8 minutes, but be patient.

Vigorously whisk into roux 2 cups pan juices and chopped giblets (depending on time you may also add any veggies or garlic from pan, also chopped fine). Bring to boil then continue to simmer – whisking constantly! – until gravy reaches desired consistency.

* I add large chunks of carrot, mushroom, garlic, celery and apples to my turkey pan, coat the turkey skin in soft butter, and pour in 1 – 1½ cups white wine which I think contributes to a more flavorful roasting sauce, but I’m sure it would be good without all of these ingredients.

Sour Cream Mashed Potatoes
Tonya Luiz

Ingredients
Leftover mashed potatoes (quantity will alter volume of finished product; I find around 5 lbs is perfect)
Large container of sour cream
Large container of cottage cheese (I use large curd)
tops of green onions (1/4 to 1/2 c.)
grated cheddar cheese (sharper the better)

Directions
Mix together cold mashed potatoes with sour cream and cottage cheese, adjusting amount to compensate for quantity of potatoes. You can use an electric mixer if you’re in a rush. Stir in green onions. Pour into rectangle Pyrex or similar casserole dish. Cover with grated cheese. Bake at 350 until cheese bubbles. Let stand at room temp for 10 to 20 minutes (potatoes will be fairly liquidy until they cool a bit). For something a bit different, you can even mix in some cheese before putting the potatoes in the casserole.

Dad’s Creamed Spinach*
John Koster

Ingredients
2 packages frozen chopped spinach
1 envelope French onion soup mix
1 smallish container sour cream
some sliced almonds (~½ cup – 1 cup)

Directions
Cook spinach and allow to cool**. Meanwhile, brown almonds over medium-high in a frying pan. Combine all ingredients in serving bowl, stir until completely mixed. Serve warm.

* As I remember it…

** Important step – do NOT try to hurry this by adding the sour cream before the spinach is cooled, or you will end up with boiled sour cream and a very bubbly spinach dish.


Leave a Reply