Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to
In my childhood home, Thanksgiving preparations began two weeks before the holiday, when Mom started making her shopping list and cutting out coupons — which never made it to the
In my childhood home, Thanksgiving preparations began two weeks before the holiday, when Mom started making her shopping list and cutting out coupons — which never made it to the
There’s more than one holiday with a list that must be checked twice. A chef reflects on the kitchen chaos of her childhood Thanksgivings and memories made from leftovers and forgotten plans.
In my childhood home, Thanksgiving preparations began two weeks before the holiday, when Mom started making her shopping list and cutting out coupons — which never made it to the store. She never checked the pantry inventory before picking up groceries, leaving us with a stockpile of beef consommé in the kitchen. Although we were only a family of five, Mom always bought what seemed to be the biggest turkey she could find. When I became an adult, I learned why — you must have leftover turkey for late-night sandwiches when your hunger gets its second wind.
Our traditional spread consisted of a whole roasted turkey, pan dressing, mashed potatoes, turkey gravy, seasoned green beans, sweet potato casserole, cranberry sauce, a relish tray, and Mom’s rice, famously known as Dottie’s Brown Rice in our family. The menu in my mom’s head also featured Parker House rolls, but they were often forgotten until it was time for pecan pie and pound cake, and she would frantically yell, “The rolls, the rolls!”
Thanksgiving is different now. My sisters celebrate with their families, as do my nieces and nephews. We’ve all moved away from setting the table with fine china and fresh flowers. I don’t always roast a turkey, but when I do, I’ll use apples and herbs to infuse it with my favorite fall flavors. I enjoy making several side dishes that have the perfect combination of salt, butter, creaminess, and carbohydrate overload that only a Thanksgiving meal can provide. For me, it’s a quiet day of reflection and giving thanks. And yes, a can of cranberry sauce will be on the table — along with the dinner rolls, served on time.
1 whole turkey, thawed 2 Granny Smith apples, cored and quartered 1 sweet onion, skin removed and quartered 1 orange, halved 3 celery stalks, halved 2 sprigs fresh rosemary 6 to 8 sprigs fresh thyme 1 small bundle fresh sage 3 tablespoons extra-virgin olive oil 3 tablespoons kosher salt 2 tablespoons freshly cracked black pepper 2 tablespoons smoked paprika 2 tablespoons lemon pepper 3 tablespoons poultry seasoning
Preheat oven to 375°. Adjust oven rack to support roasting pan and height of turkey.
Remove neck and gizzard packet from inside turkey. Discard or save packet for giblet gravy or dressing.
Pat turkey dry with paper towels. Place turkey breast-side up on roasting rack in a large roasting pan. Fill the inside cavity with apples, onion, orange, celery,
and herbs.
Rub outside of the turkey with extra-virgin olive oil. Make a dry rub by mixing together the salt, pepper, paprika, lemon pepper, and poultry seasoning. Sprinkle the dry rub over the turkey, making sure to get in between legs and wings, and massage dry rub into the meat.
Place turkey in the oven. Reduce heat to 325°. Roast turkey for 3 to 3¾ hours, or until meat thermometer reads 165° while inserted in the thickest part of the turkey.
Remove turkey from oven and let rest for 20 minutes before carving. Reserve the drippings to make gravy.
Preheat oven to 350°. Prepare a 9 x 13-inch baking dish with cooking spray.
In a large skillet, melt butter over medium-high heat. Add rice and stir until well-coated in butter.
Add rice to baking dish and stir in beef consommé. Top with sliced onion. Cover baking dish with foil and place in oven. Bake for 20 minutes or until rice is tender.
1 bulb garlic 2 teaspoons olive oil 4 large Yukon Gold potatoes, peeled and quartered ½ stick unsalted butter 4 ounces cream cheese, softened 1 teaspoon salt 1 teaspoon black pepper 2 tablespoons extra-virgin olive oil ¼ to ½ cup light whipping cream 2 thyme sprigs, stems removed ¼ cup lightly packed fresh parsley, chopped 6 fresh chives, chopped
Preheat oven to 400°.
Slice the top off the garlic bulb, opposite the root end, just enough to expose the tops of the cloves. Place garlic cut side up in the center of a square of foil and drizzle olive oil over top. Bring all sides of foil up and around the garlic; twist corners tightly to make a packet and place on a small baking sheet. Roast for 45 to 60 minutes or until the cloves are light brown and soft.
While the garlic is roasting, place quartered potatoes in a large pot and fill with just enough water to cover potatoes. Bring to a boil, reduce heat to medium, and cover.
Cook potatoes until fork-tender, about 10 to 15 minutes. Drain potatoes in a colander, then return to the pot.
Add butter, cream cheese, salt, pepper, and extra-virgin olive oil to hot potatoes. Use a hand masher to mash potatoes to a smooth consistency. Gradually add light cream to potatoes and mash to desired consistency.
Remove garlic from foil and, holding by the root, squeeze garlic pulp into mashed potatoes. Add herbs to the pot and stir until well incorporated. Serve hot.
3 tablespoons mayonnaise 2 tablespoons cranberry sauce or relish 2 slices sourdough bread, toasting optional 2 slices roasted turkey breast 3 slices thick-cut bacon, cooked ½ cup fresh arugula Freshly cracked black pepper to taste
Whisk together the mayonnaise with the cranberry sauce or relish. Spread mayonnaise mixture over each slice of bread.
Place turkey on one slice, followed by bacon, then arugula. Add pepper to taste. Top with second slice of bread. Slice and serve after the kitchen is clean.
After holding posts all over the map, military members and their families bring multicultural palates to North Carolina, seeking the flavors of former homes and past travels. In the Jacksonville area, local restaurants satisfy the demand for global cuisine around Camp Lejeune. Join us as we make a few delicious stops along the International Food Trail.
North Carolina produces more sweet potatoes than any other state in the country, giving us cause to celebrate at our farms, around our tables, and in our communities.