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Thanksgiving has always been my favorite holiday. I enjoy the rituals and traditions, which begin about a week after Halloween. Although there are leftover Reese’s Peanut Butter Cups and fun-size Snickers bars in the fridge, I try to clean out my Sub-Zero to make room for Thanksgiving goodies.
Sometimes I look through cooking magazines to get ideas for our feast. The pictures are always enticing, but eventually I nix the idea of tampering with tradition.
Mom and I set the table the night before and I take out my grandmother’s pure Irish linen tablecloth and all the serving platters and pieces we need to make the table comfortable and attractive. Then, Mom, Edward and I go out for pizza. I never cook dinner the night before Thanksgiving.
I order my free-range organic bird from Godshall’s in the Reading Terminal Market and pick it up the Tuesday before the holiday. I advise everyone shop on Tuesday because Wednesday in the Terminal is sheer bedlam.
Families should set their own traditions. We always begin our meal with shrimp cocktail and I make a creamy butternut squash soup because it is festive and filled with the flavors of fall. (A creamy pumpkin soup is good as well.)
Stuffing is prepared in two casseroles. Mushroom Stuffing is a Stein-Novack tradition. One year I tried to fancy things up by adding chestnuts and sausage. No one liked it. Back to the Mushroom Stuffing we go. I use Pepperidge Farm Crushed-Herb Stuffing Mix.
We never have salad on Thanksgiving. It is out of place because the day is truly about American fruits and vegetables and not about a mix of radicchio, escarole and endive in mustard vinaigrette.
Sweet potatoes and mashed potatoes sit side-by-side with Brussels sprouts and green beans.
I buy my pies — one each of pecan, pumpkin and apple — from the Amish bakery in the Reading Terminal Market.
The morning-of, I take the turkey out of the fridge, catch the parade down the Parkway, pop the bird in the oven and watch the dog show on television. By this time, our guests have arrived and we catch up with all the news. Edward mixes the cocktails and I set out bowls of cashews and almonds. I never serve anything heavier because why fill up on snacks before the main event?
Since Thanksgiving is often a proverbial cooking marathon, this week’s recipes focus on the table centerpieces, while next week I will tackle the vegetables and side dishes.
Roast Turkey
Ingredients:
- 1 15-pound turkey
- 1 large onion, cut into chunks
- 2 ribs of celery, cut into chunks
- Canola oil
- Kosher salt, freshly ground black pepper and sweet Hungarian paprika, to taste
- 1 15-ounce can of chicken broth
Directions:
- Preheat the oven to 425 degrees.
- Pat the turkey dry with paper towels. Scatter the vegetables around the inside rim of a deep roasting pan. Place the turkey in the pan. Pour some oil in your hands and massage the bird. Sprinkle on the salt, pepper and paprika. Pour the broth into the bottom of the pan.
- Cover and roast for 60 minutes. Lower the heat to 325 degrees and roast for 120 to 150 minutes more. Uncover the pan for the last hour of roasting.
- Place the turkey on a carving board and allow to rest for 20 minutes. Pour the contents of the pan into a saucepan to make the gravy. Thicken with a mixture of cornstarch and water, if desired.
- Serves eight to 12.
Mushroom Stuffing
Ingredients:
- 1 stick of butter
- 2 tablespoons canola oil
- 1 large onion, diced
- 1-1/2 pounds of white button, shiitake or cremini mushrooms, sliced
- 1 16-ounce bag of Pepperidge Farm Crushed-Herb Stuffing Mix
- Kosher salt and freshly ground black pepper, to taste
- 1 15-ounce can of chicken broth
Directions:
- Melt the butter and oil over medium-high heat in a large skillet. Add the onion and saut� for five to eight minutes. Move the onion to the side and add the mushrooms. Saut� for about five to eight minutes.
- Place the stuffing mix in a large mixing bowl. Add the saut�ed vegetables, salt, pepper and broth. Blend well. If the stuffing is a bit dry, add more chicken broth or water. The mixture should be moist.
- Allow to cool to room temperature. Cover with plastic wrap and place in the refrigerator, if making early. If making it Thanksgiving morning, cover and leave at room temperature.
- Spray two casserole dishes with non-stick cooking spray. Divide the stuffing between the two. Place in a 325-degree oven for about 10 to 15 minutes or simply heat through in the microwave.
- Serves eight to 12.
Cranberry Sauce
Ingredients:
- 1 cup of sugar
- 1 cup of water
- Grated zest of 1 orange
- 1/2 cup of orange juice
- 1 12-ounce bag of fresh cranberries
Directions:
- Place the sugar and water in a small saucepan. Bring to a boil over high heat and stir until the sugar dissolves.
- Add the remaining ingredients and return to a boil. Reduce the heat to low and simmer until the berries burst, about 15 minutes. The sauce should be thick.
- Remove from the heat and cool to room temperature. Cover and place in the refrigerator to chill.
- Makes about two cups.
Note from Phyllis: This recipe can be easily doubled.
