Not sure what to put on the table for Thanksgiving this holiday season? Want something more than just that makeshift trial run of the family’s Turkey recipe? Well WUVA has your back. Keep reading for 5 mouth watering, easy to make recipes, that’ll be sure to wow your guests! The best part about these recipes is that they won’t break your bank. Now let’s get to cooking!
Recipe 1: Bourbon, Pecan Pie Recipe idea shoutout: Washington D.C Chef Daniel Faul
- ½ cup of white sugar
- 3 tablespoons butter, melted
- ½ cup light corn syrup
- 3 eggs, beaten
- 2 tablespoons bourbon
- 2 cups pecan halves
- 1 (9inch) unbaked deep-dish pie crust
- Preheat oven to 375 degrees F (190 degrees C)
- Mix the white sugar, brown sugar, and butter together in a bowl
- Stir the corn syrup, eggs, and bourbon; fold in the pecans
- Porn the mixture into the pie crust
- Bake the preheated oven for 10 minutes
- Reduce heat to 350 degrees F (175 degrees C)
- Continue to bake until the pie is set; about 25 minutes more
- Allow to cool completely on a wire rack before serving
- Adding a scoop of icecream on top for added flavor! And ENJOY!
Recipe 2: Apple Brined Roast Turkey Recipe idea shoutout: Washington D.C Chef Daniel Faul
- Fresh apple cider
- Morton Kosher salt
- Bay leaves
- Whole allspice berries
- Peppercorns
- Fresh sage leaves
- Orange peel
- Cold water
Combine all ingredients in a large pot and bring to a boil. Allow to fully cool before using
- Place 16-18 LB Turkey in a container large enough to hold it and pour Brine over the turkey
- Refrigerate or maintain a temperature of 40 degrees in a large cooler, packed with ice
- Brine for 24-48 hours
- Whole turkey 12-48 hours (depending on tukey size)
- Turkey Breast 3-6 hours
- Preheat the oven to 375 degrees F
- Slather the outside of the turkey in butter as well as under the breast skin
- Place herbs under the skin covering the breast, if desired
- Stuff the cavity with additional herbs, if desired, and an onion cut into sixths
- Cover the wing tips with foil
- Use a V-Rack roaster for your tukey
- Place 3 cups of water in the bottom of the pan
- Add chopped onion and carrots at the bottom of the roasting pan
- Place the turkey on the rack, starting with it facing breast side down
- Roast for 45 minutes
- Remove the turkey from the oven
- Flip it breast side up
- Baste the turkey with pan drippings
- Cover the breast with foil
- Add 2 more cups of water to the pan
- Roast the turkey for additional 1 ½ hours to 2 ½ hours
- The turkey is done when a meat thermometer inserted in the breast is 160 degrees F
- Leg/thigh registers at about 170 degrees F
- When the turkey has reached the correct temperature remove from oven and tent it with foil
- Let your turkey rest for 30-45 minutes on a large cutting board before carving and ENJOY!
Recipe 3: Candy Yams! Recipe idea shoutout: Washington D.C Chef Daniel Faul
- Yams, amount varies depending how many people you are feeding:
- 4-6 Yams for small party
- 8-12 Yams for middle party
- 12-18 Yams for large party
- Brown Sugar, amount also varies depending on party size:
-
- 1 cup for small party
- 2 cups for middle party
- 3 cups for large party
- Ground cinnamon, amount also varies depending on party size:
-
- 1 cup for small party
- 2 cups for middle party
- 3 cups for large party
- Butter: amount also varies depending on party size:
-
- 1 stick of butter for small party
- 2 sticks of butter for middle party
- 3 sticks of butter for large party
- Marshmallows: Can make dish without; however, this adds immense flavor!
- Add half or one whole bag of marshmallows onto dish
- For medium to large party, pour out entire bag of marshmallows
- Have whole marshmallows for best flavor; not mini marshmallows
- Peel all of your yams
- Slice yams into 1 inch slices
- Layer slices in a casserole dish… or any dish that can be placed into the oven
- Pour out ½ or 1 whole bag of marshmallows (amount based on party size)
- Sprinkle your yams with cinnamon (amount based on party size)
- Sprinkle your yams with brown sugar (amount based on party size)
- Top your yams with slices of butter (amount based on party size)
- Bake at 350 degrees F for 30 minutes
- Remove when baked
- Fold gently to dissolve any lumps of sugar and ENJOY!
Recipe 4: Rosé Cranberry Sauce: Recipe idea shoutout to PerfectlyProvence
- ½ cup of Mirabeau Classic Rosé
- 12 ounces of fresh cranberries (frozen works too)
- 1 orange peel NOT zested and cranberry juice
- 2 star anise
- 3 cloves
- 1 cinnamon stick
- 3/4 ounces lavender honey (regular works too)
- 1 ounce of sugar
- With hot pan: add wine, spices, orange peel and juice
- Over high heat bring dish to a boil and reduce by 2/3
- Remove all hard spices and orange peel with slotted spoon
- Add honey and dissolve
- Add cranberries and sugar
- This will cook quickly so keep close eye and stir regularly
- Once cranberries break down, taste and add more sugar if need be
- Serve slightly warm and ENJOY!
Recipe 5: Pull-Apart Dinner rolls: Recipe idea shoutout to WashingtonPost
- 4 tablespoons of unsalted butter, cut into pieces, plus more for greasing pan and melted for brushing
- 1 1/2 cups whole milk
- ½ cup of sugar
- 4 1/2 cups of unbleached flour
- 2 1/4 teaspoons instant yeast
- 1 teaspoon kosher salt
- 2 large eggs
- Butter up your jelly roll pan, or any pan that can be placed in the oven
- Line your pan with paper and butter up the paper
- In small saucepan over medium heat, heat 4 tablespoons of butter
- Also heat the milk and sugar: all to about 130 degrees F read by thermometer
- Mix together 2 cups of flour, yeast, and salt until fully combined
- Add hot milk mixture and mix until combined and smooth
- Mix further for a few minutes, until smooth and loose dough is formed
- Cover bowl with plastic wrap and let doubt rest for 10 minutes
- Add eggs and mix until fully combined
- Add remaining 2 1/2 cups of flour and continue to mix for about 8-10 minutes
- Dough will look ragged, but will smooth after several minutes of the mixing
- Dough should be soft and pull away from sides of bowl
- Use 2 1/2 tablespoons dough for each roll, shape each portion into 1 3/4 inch balls
- Encourage best rise by pulling top of dough down and around each ball before the pinching is sealed around the bottom
- Place rolls on prepared pan; space about ¾ inches apart with rows of 5 to 6
- Cover with clean towel and allow to sit for 45-50 minutes
- Rolls will be almost touching and nearly ready
- Halfway during the rise, start preheating your oven to 375 degrees F
- Place rolls in the middle of the oven and bake for 20 minutes
- Wait until rolls are touching and fill pan up
- They should be golden brown; brush over them with melted butter
- Wait until they warm to room temperature then ENJOY!
We hope that these 5 recipes help you make your statement this year at Thanksgiving dinner. Whether you are in charge of preparing the main course Turkey or a side dish Rosé Cranberry Sauce; we can ensure that your guests will have their mouths watering!
