Tasty Tuesday – Thanksgiving 11/17/15
Posted on - Wednesday, November 18th, 2015 by admin
Written by: Travis Blythe
With Thanksgiving fast approaching we thought we would share with you some of our favorite recipes. While we tried to stick with the traditional recipes, we also have some folks in our family who can’t eat certain things like nuts, eggs, and milk products. So we are always searching for new exciting recipes for them. So we hope you enjoy the recipes and please let us know if you try one out and how it went!
Lobster, rabbit, chicken, fish, squashes, beans, chestnuts, hickory nuts, onions, leeks, dried fruits, maple syrup and honey, radishes, cabbage, carrots, eggs, and goat cheese are thought to have made up the first Thanksgiving feast.
Benjamin Franklin wanted the turkey to be the national bird of the United States. He also wrote a letter to his daughter that he was disappointed the bald eagle was chosen, and in so doing he explained that the turkey was “in comparison a much more respectable bird.” Wild turkeys are, in fact, native to North America.
Abraham Lincoln issued a ‘Thanksgiving Proclamation’ on third October 1863 and officially set aside the last Thursday of November as the national day for Thanksgiving.
42 - Number of counties, places and townships in the United States named Plymouth, as in Plymouth Rock, the landing site of the first Pilgrims. The two counties, both named Plymouth, are in Massachusetts (2013 population of 501,915) and Iowa (24,957 in 2013).
2.5 – The number in miles of the Macy’s Thanksgiving Day Parade available for public viewing. It is recommended you get your chair or blanket out by 6:30AM to get a good seat along the parade route.
46 million – The estimated number of turkeys eaten in the United States on Thanksgiving 2012.
Brown Bag Turkey
We have all attempted to make the perfect turkey for Thanksgiving. Some believe in the deep fried turkey, while some like my mom use the old fail safe reynolds clear bag. I have tried numerous methods of cooking a Thanksgiving Turkey over the years and one time I tried this brown bag method which was touted as the best ever by a local radio host Kidd Kraddick. So one time I tried it and OMG it was the best turkey I have ever made. So here it is…try it once and tell me what you think!
Prep: 30 minutes | Total Time: 3.5 hours | Servings: 6-8
- 1 (18 -20 lb) whole turkey
- 2 stalks celery (roughly chopped)
- 1 carrot (roughly chopped)
- 1 onion (cut into quarters)
- 3 -4 crushed garlic cloves
- olive oil
- Take everything out of the turkey. There will be a giblet bag and some other stuff.
- Next add vegetables to the inside of the turkey. You don’t even have to peel anything. This is easy because the veggies are just for flavor — you are going to throw them away later.
- Take the onion and cut it into quarters.
- Chop a nice long carrot.
- Do the same with a couple stalks of celery.
- Add several cloves of garlic that you mash between a broad kitchen knife and the kitchen counter.
- Throw it all inside the turkey.
- Then rub the turkey all over with olive oil — not butter because butter usually has salt in it and salt is the enemy of a moist turkey. Make sure the whole bird is covered in olive oil.
- Put the turkey in a roasting pan and cover it with a large brown paper bag.
- Staple shut. If you have a huge turkey use two paper bags at each end. It won’t stick to the bird because of the olive oil.
- Sprinkle the bag all over with water.
- Place into pre-heated 375 F oven. ON THE MIDDLE RACK.
- The bag won’t burn because paper burns at 451 and we’re at 375 degrees.
- The advantage of the brown paper bag over the Reynolds cooking bag is that the paper breathes so the turkey ROASTS. In the Reynolds bag the turkey STEAMS, giving it a different taste.
- Roast for 13-15 minutes per pound.
- When you think it’s ready, shove a meat thermometer through the bag and into the turkey and give it a minute to register. Make sure it doesn’t touch the bone.
- The thermometer should register between 163-170 degrees.
- Remove from oven, cut away the bag and remove the basting pan.
- Do not throw out the drippings!
- To make the gravy, strain the pan juices into a really big pot. Any juices that accumulate on the turkey platter get poured into the pot.
- Add six oz. of boiling chicken broth and 1/8 cup of corn starch to the gravy to thicken it up. Cook on low heat and stir and cook and stir.
- If it seems it isn’t going to be thick enough, add a little more corn starch.
When it comes to stuffing, I hate to say that I am a Stove Top in a box kind of guy. However, since I am working on a everything from scratch standpoint this year, I found this quick and easy recipe for basic bread dressing. I also believe in stuffing it into the turkey.
Prep: 15 minutes | Total Time: 20 minutes | Servings: 10
- ¾ cup butter or margarine
- 2 large celery stalks, chopped
- 1 medium onion, chopped (1/2 cup)
- 9 cups soft bread cubes (15 slices)
- 1 ½ teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
- 1 teaspoon salt
- ½ teaspoon ground sage
- ¼ teaspoon pepper
- Melt butter in 4-quart Dutch oven over medium-high heat. Cook celery and onion in butter 6 to 8 minutes, stirring occasionally, until tender. Remove Dutch oven from the heat.
- Gently toss celery mixture and remaining ingredients, using spoon, until bread cubes are evenly coated.
- Use to stuff one 10- to 12-pound turkey. Or to bake stuffing separately, grease 3-quart casserole or rectangular baking dish, 13x9x2 inches. Place stuffing in casserole or baking dish. Cover with lid or aluminum foil and bake at 325°F for 30 minutes; uncover and bake 15 minutes longer.
- For 6 grams of fat and 130 calories per serving, decrease the butter to 1/4 cup. Heat butter and 1/2 cup chicken broth to boiling in Dutch oven over medium-high heat, and cook celery and onion in the broth mixture.
- Just about any kind of bread makes great stuffing! Try whole-grain, sourdough, rye, herb or corn bread. You can even mix and match bread varieties if you’d like.
Willy Wonka Mashed Potatoes
While searching for something new for potatoes, I came across this unique recipe and it has ALL THE THINGS! If you read last weeks post on root vegetables, you know how we love them, so how about mashing them up with every type of potato out there? Well we found this gem of a recipe and it is amazing! Plus with the name alone, the kids are going to love it.
Prep: 30 minutes | Total Time: 40 minutes | Servings: 6-8
- 1 large yam, peeled and cubed
- 1 large red potato, peeled and cubed
- 1 large white potato, peeled and cubed
- 1 large yellow potato, peeled and cubed
- 1 large beet, peeled and cubed
- 1 rutabaga, peeled and cubed (optional)
- 1 parsnip, peeled and cubed (optional)
- 1 turnip, peeled and cubed
- 1/4 cup butter, room temperature
- 1 pinch ground nutmeg (optional)
- salt and ground black pepper to taste
- Place yam, red potato, white potato, yellow potato, beet, rutabaga, parsnip, and turnip into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, about 20 to 25 minutes. Drain and return to pot.
- Mash vegetable mixture and butter together with a potato masher or fork until orange-ish with streaks of red from the beets; season with nutmeg, salt, and black pepper.
Vegan Pumpkin Pie
It’s no secret how I feel about Pumpkin Pie, it is my all time favorite pie and I patiently wait 364 days a year to indulge. This year I set out to find a recipe where there is no egg, no dairy, no soy, no gluten, no nuts, no corn and no refined sugar. For all of the people who have to search for recipes like this, it is still packed with gorgeous holiday spices and a creamy custard filling. Because everyone deserves pie.
Prep: 15 minutes | Total Time: 60 minutes | Servings: 6-8
- 1 ¾ c pumpkin puree
- 1 c apple juice
- ½ c coconut milk
- ½ c water (or apple juice/coconut milk/nut milk)
- 2 – 4 Tbsp rice or maple syrup, optional
- 1 ½ tsp cinnamon
- 1 tsp ginger
- ½ tsp each cloves and allspice
- ¼ tsp each nutmeg and sea salt
- 1/3 c arrowroot or corn flour (see note)
- 3 Tbsp cool water
- 1 pre-baked Gluten Free Quinoa Pie Crust (we like the chocolate version!)
- Prepare and bake your pie crust according to recipe. Start cooking filling just as the crust is removed from the oven.
- Combine arrowroot and water in a small dish and stir to mix well. Set aside.
- In a large saucepan, whisk together remaining filling ingredients (pumpkin through sea salt). Place over medium heat and cook, whisking regularly, until mixture begins to bubble — about 5 minutes.
- Turn heat to low and quickly add arrowroot and water mixture, whisking vigorously for 30 seconds. If using arrowroot remove from heat and whisk for a further 1 minute; if using corn flour, cook for a further 2 minutes while whisking.
- Tip immediately into the warm pie crust and smooth the top with an offset palette knife. If you want a pretty pie do not touch surface again (don’t say I didn’t warn you). Eat the bit left in the pan while you let the pie cool on bench for 20 minutes. Cool completely in refrigerator for approximately 2 hours or overnight.
- Slice with a sharp knife and serve with coconut cream, Whipped Coconut Cream or Vegan Creme Anglaise. Hug your family.
Brown Bag Turkey – Kidd Kraddick
Bread Stuffing - By Better Crocker
Willy Wonka Mashed Potatoes – AllRecipes
Vegan Pumpkin Pie – By 84th & 3rd
Travis is our “Chief Swarming Officer”, the head honcho, king bee, master of the swarm…okay, okay, okay you get the point. The man behind the curtain loves to get involved in every aspect of the company including finding great recipes. As a wrestling coach and an OCR athlete, he tries to eat a healthy lifestyle. Often distracted by a great pie and/or slice of pizza, he loves food almost as he loves traveling the country. When not running the HIVE, he participates in motorcycle riding, snow skiing, dirt bike riding, running and roller coasters! Want to see more of him or say hello? Get in touch with him below.