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Twenty-two years ago, on the night before Thanksgiving, I turned on the news and watched a chef from the Bellevue Stratford show how easy it is to roast a turkey. I was about to prepare my first Thanksgiving and hung onto his every word. Since then, I have roasted turkey after turkey, never deviating from that chef’s instruction.
I know some of you have been reluctant to roast a turkey because of its size. Just think of the gobbler as a big chicken with less fat, but there are some ground rules.
Please buy a fresh bird from a reputable farmer or butcher. The frozen ones are, to me, tasteless and have been shot up with God knows what. I always buy my turkeys and all poultry from Godshall’s in the Reading Terminal Market. For years, this reputable stall has sold turkeys and capons from Farmer Bolton, who raises his birds in Bucks County. They are immaculately fresh and free-range.
We all want to enjoy a stress-free Thanksgiving. My mom Berthe sets the table the night before the big day and we go out for pizza or Chinese food. I make it a rule never to cook the night before Thanksgiving.
My sister Sandy and I go to the parade that morning and arrive home in time to pop the bird in the oven. I set up the bar in the kitchen and everyone helps themselves. I never serve hors d’oeuvres with pre-dinner drinks. Why fill up on this and that before the main event? A dish of olives and salted almonds set out on the coffee table can be enough.
I usually serve a relish tray because I like a bit of crunch with my meal. I never make a salad, though. For me, salad doesn’t go with Turkey Day, probably because I offer an array of fresh vegetables.
My Sweet Potato Soufflé is a snap to prepare. You can make it the night before or Thanksgiving morning. Just place some plastic wrap over the soufflé and put in the refrigerator. Bring it to room temperature before baking.
Some friends of mine serve mashed potatoes and sweet potatoes for Thanksgiving. Potatoes au gratin are a favorite in my family, but one year I made a gratin side dish with sliced turnips and it was a sure-fire hit.
I prefer whole berry cranberry sauce, but always serve plain, too. Leftover whole berry cranberry sauce is delicious on a turkey sandwich.
Pies are at the top of my dessert list. A selection of apple, pecan and pumpkin pies are always on hand. I have never known anyone who served a towering chocolate layer cake for Thanksgiving. Still, if you serve pumpkin cheesecake you get a gold star.
As for the great wine debate, I prefer a medium- to rich-bodied red wine. Since the Beaujolais Nouveau arrived from France Nov. 17, I always have a few slightly chilled bottles on hand. My favorite red is a California zinfandel, the all-American wine. It’s not the pink stuff called zinfandel or blush wine. As for whites, a crisp Sauvignon Blanc fills the bill nicely. Champagne is saved for dessert.
Here are recipes for a stress-free Thanksgiving:
Roast Turkey
Ingredients:
1 (12- to 15-pound) fresh, free-range turkey, organic if possible
1 large onion, peeled and cut into chunks
2 large stalks of celery, cut into chunks
1 (15-ounce) can chicken stock
Vegetable oil
Kosher salt
Freshly ground black pepper
Imported sweet Hungarian paprika
2 tablespoons of cornstarch
8 ounces of water
Directions:
Preheat the oven to 325 degrees.
Bring the turkey to room temperature. Wipe dry with paper towels.
Place the onion, celery and chicken stock evenly on the bottom of a large roasting pan. Place the turkey in the pan. Pour enough oil onto your hands to rub over the bird. Sprinkle with salt, pepper and paprika.
Cover the pan and roast for 15 minutes per pound. This should take between three to four hours, depending on the size of the turkey.
Remove the lid for the last 30 minutes of roasting.
Allow the turkey to rest for about 10 to 15 minutes before carving.
Meanwhile, pour the pan juices, with the onion and celery, into a 3-quart saucepan. Mix together the cornstarch and water to make a slurry. Place the saucepan over medium and whisk in the slurry to thicken the gravy. Strain and serve in a sauceboat.
Serves six to eight.
Sweet Potato Soufflé
Ingredients:
1 (28- to 30-ounce) can of sweet potatoes, drained
4 jumbo eggs, cold from the refrigerator
Cinnamon
Nutmeg
1 (8-ounce) can crushed pineapple in unsweetened juice
Stick of butter
Corn-flake crumbs or chopped nuts of your choice, such as pecans or pistachios
Directions:
Place the sweet potatoes in a food-processor bowl fitted with a steel blade. Process on high until they are blended and look like baby food.
Separate the eggs. Allow to stand for about 10 minutes before beating the egg whites with an electric mixer. Beat just until soft peaks form. Beat the egg yolks with a fork until frothy.
Place the sweet potatoes in a large mixing bowl. Add the yolks and blend well. Slowly blend in the beaten egg whites, by the large spoonful, blending after each addition. Add the cinnamon and nutmeg, to taste. Add the pineapple with its juice and blend well.
Spray a 2-1/2 quart soufflé or casserole dish with cooking spray. Gently pour in the sweet-potato mixture. The soufflé can be prepared ahead of time to this point.
When ready to serve, preheat the oven to 400 degrees.
Bring the soufflé to room temperature. Melt the butter in a skillet and add enough corn-flake crumbs for a topping; the mixture will look like wet sand. Or add the chopped nuts. Place the corn-flake mixture or the nuts on top of the soufflé and bake for about 30 to 40 minutes or until the soufflé puffs up.
Serves six to eight.
Note from Phyllis: For years, I made this soufflé with fresh sweet potatoes – peeling, dicing and cooking them. Then I had to wait for them to cool to proceed with the recipe. One year, I tried the canned variety. No one knew the difference.
Turnip Gratin
Ingredients:
3 pounds white turnips, peeled and sliced thinly by hand or in a food processor fitted with the slicing blade
Clove of garlic, sliced
Stick of butter
2 tablespoons fresh chopped thyme or 1 teaspoon dried thyme
Kosher salt and freshly ground black pepper, to taste
3/4 cup heavy cream
2 tablespoons bread crumbs
Directions:
Bring a 4-quart pot of water to a boil. Add the turnips and cook in the boiling water for five minutes. Drain well.
Spray a 2-1/2 quart baking dish with cooking spray. Sprinkle on the garlic. Add the turnips in layers. On each layer, dot some butter and sprinkle with thyme, salt and pepper. Repeat until all the turnips are used.
Pour the cream over the turnips and sprinkle with the bread crumbs. Dot with remaining butter. The gratin can be prepared several hours before baking.
When ready to serve, preheat the oven to 350 degrees.
Bake the gratin in the oven for about one hour.
Serves eight.
Note from Phyllis: The gratin can be cooked in its entirety, then just popped in the microwave for reheating.
