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A classic turkey

RecipesArable FarmingHolidaysThanksgivingTurkeyChicago Tribune

When it comes to the biggest food holiday of the year, it's about tradition, hand-me-down recipes and tried and true dishes. So in place of an ethnic Thanksgiving menu or exotic ingredients, we offer a few classic dishes.

Go ahead and tweak them if you must but this year we're declaring that the old recipes are the best. Happy Thanksgiving!

Turkey with cider glaze

Prep: 25 minutes
Cook: 4 1/4 hours
Rest: 15 minutes
Makes: 18 servings

Note: Stuff the bird with a favorite stuffing, if you like. Just add 15 minutes of roasting time.

Ingredients:
1 turkey, 18-20 pounds, giblets, neck removed
1 small bunch thyme sprigs
1 onion, quartered
1/2 stick (1/4 cup) unsalted butter, melted
1 tablespoon freshly ground pepper
2 teaspoons salt
1 teaspoon cider vinegar
1 cup apple cider
1/2 cup honey

1. Heat oven to 325 degrees. Fill the turkey cavity with thyme sprigs and onion. Turn wing tips under; truss legs with kitchen string. Place turkey on rack in roasting pan.

2. Mix butter, pepper, salt and vinegar in a saucepan. Rub some of the mixture over the turkey. Roast turkey 3 hours, loosely covering turkey with foil if it is browning too quickly.

3. Stir cider and honey into remaining butter mixture; heat over medium heat, stirring, until smooth. Baste turkey with mixture. Roast turkey until an oven-safe or instant-read thermometer inserted in the thigh reads 180 degrees, about 1 1/4 hours, basting occasionally. Remove turkey from oven; let stand 15 minutes before carving.

Nutrition information
Per serving: 530 calories, 43% of calories from fat, 24 g fat, 7 g saturated fat, 245 mg cholesterol, 0.2 g carbohydrates, 72 g protein, 170 mg sodium, 0 g fiber.

Pumpkin pie

Prep: 45 minutes
Cook: 1 hour
Makes: 8 servings

Note: Sneak a tablespoon or two of brandy or cognac into the filling if you like.

Ingredients:
1 can (15 ounces) canned pumpkin
1/2 cup packed dark brown sugar
1/3 cup granulated sugar
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3 eggs
1 1/4 cups half-and-half
1 pie shell for 9-inch single crust pie
Whipped cream

1. Heat the oven to 350 degrees. Combine the pumpkin, sugars, cinnamon, ginger and nutmeg in a food processor. Process to mix, 5 seconds. Add eggs and cream. Process until smooth.

2. Pour into pie shell. Bake until a knife inserted in the middle comes out clean, about 1 hour. Cool. Serve with whipped cream.

Nutrition information
Per serving: 467 calories, 57% of calories from fat, 30 g fat, 13 g saturated fat, 133 mg cholesterol, 46 g carbohydrates, 6 g protein, 341 mg sodium, 3 g fiber.

Mustardy green beans

Prep: 20 minutes
Cook: 7 minutes
Makes: 8 servings

Note: The beans can be cooked early, then mixed with the oil and seasonings and heated just before serving.

Ingredients:
2 pounds green beans, trimmed
2 tablespoons olive oil
1 teaspoon each: Dijon mustard, salt
Freshly ground pepper

1. Heat a large saucepan of salted water to a boil. Add beans; cook until crisp-tender, about 7 minutes. Drain well.

2. Heat oil in same pan. Whisk in mustard, salt and pepper. Add beans; toss to coat. Serve warm.

Nutrition information
Per serving: 61 calories, 47% of calories from fat, 3 g fat, 0 g saturated fat, 0 mg cholesterol, 7 g carbohydrates, 2 g protein, 302 mg sodium, 3 g fiber.

Simple mashed potatoes

Prep: 45 minutes
Cook: 15 minutes
Makes: 8 servings

Note: This method also works well with cooked sweet potatoes.

Ingredients:
5 pounds potatoes, a combination of russet (baking) potatoes and Yukon Golds, or all Yukon Golds
1 stick butter, plus more if needed for dotting
2/3 cups milk
1 teaspoon salt

1. Heat a large pot of salted water to a boil over high heat. Peel and quarter potatoes and keep in cold water until ready to cook. Add potatoes to water; boil until soft, 15-20 minutes; a knife should go in with almost no resistance. Drain.

2. Put butter and milk together in a microwave-safe bowl; heat on high until butter melts and mixture steams, about 30 seconds. Stir in salt. Return potatoes to pot. Mash hot potatoes until smooth. Lightly mix in about half of the hot butter mixture just until blended. Adjust salt. Add more of the butter mixture to taste.

Nutrition informationPer serving: 341 calories, 31% of calories from fat, 12 g fat, 8 g saturated fat, 32 mg cholesterol, 54 g carbohydrates, 5 g protein, 314 mg sodium, 5 g fiber.

Copyright © 2014, The Baltimore Sun
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RecipesArable FarmingHolidaysThanksgivingTurkeyChicago Tribune
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