5 Traditional Thanksgiving Recipes


A collection of quintessential American recipes to make Thanksgiving complete, below are 5 classic dishes which will fill the house with a festive perfume. These simple and effective recipes can all be made ahead of time leaving you more time to enjoy Thanksgiving day. The dishes include two showstopping centrepieces, a fool-proof Thanksgiving turkey and a sweet baked glazed ham. To serve alongside we provide a recipe for crispy golden sage and onion stuffing as well as a rich and creamy spiced sweet potato mash. Then to finish off it wouldn’t be Thanksgiving without a decadent pumpkin pie served with maple cream. Bring together your loved ones this November for a taste of our traditionally irresistible dishes which are sure to impress and leave a memory for years to come.

 

Simple Thanksgiving Turkey

Simple Thanksgiving Turkey

Servings:

10

 

Equipment:

Oven tray

Aluminum foil

Meat thermometer (optional)

 

Recipe Time:

Prep 25 minutes

Cook 4 hours

 

Ingredients:

13lb

turkey

½ cup

butter, room temperature

1

orange, halved

5 sprig

sage

5 sprig

rosemary

5 sprig

thyme

5

bay leaf

2

onion, roughly chopped

2

carrot, roughly chopped

2 stick

celery, roughly chopped

to taste

salt

 

Instructions:

Remove the turkey from the fridge and allow it to come up to room temperature for 1 hour. Preheat an oven to 350F.

 

Into the cavity of the turkey add the orange, sage, rosemary, thyme and bay leaf.

 

Pat the skin of the turkey dry using a paper towel then using your hands rub the softened butter all over the bird. Ensuring that all of the skin is coated and generously seasoned with salt.

 

Onto an oven tray add the onion, carrot and celery, spread into an even layer.  

 

Place the turkey on top of the bed of vegetables and cover with aluminum foil.  

 

Cook the turkey in the preheated oven for 2 hours and 30 minutes.

 

After 2 hours and 30 minutes remove the aluminum foil and keep for later. Cook for a further 45 minutes to crisp the skin until golden.

 

To check if the turkey is cooked cut into the thigh, if the juices are clear then the bird is ready. Alternatively test with a meat thermometer in the same spot, the bird is cooked once it reaches 70C.

 

Once cooked remove the turkey from the oven and transfer to another tray. Cover the turkey with the aluminum foil and rest for at least 1 hour.

Use the roasted vegetables and turkey juices as a base for Thanksgiving gravy.

 

Present the turkey on the Thanksgiving table on top of extra herbs and slices of orange.

 

Baked Glazed Ham

Baked Glazed Ham 

 

Servings:10

 

Equipment:

Oven tray with wire rack

Small saucepan

Aluminum foil

Brush

 

Recipe Time:

Prep 25 minutes

Cook 1 hour

 

Ingredients:

8lb

smoked ham leg, bone in and skin-on

2

orange

15

whole cloves

½ cup

butter

½ cup

brown sugar

½ cup

maple syrup

2 tbsp

dijon mustard

 

Instructions:

Preheat an oven to 320F. Remove the ham from the fridge and allow it to come up to room temperature for 1 hour.

 

Using a sharp knife remove the skin from the ham leaving as much fat on the meat as possible. Score the fat to create a 1 inch-wide diamond pattern then insert a clove at each intersection of the diamond.

 

Place the ham onto a wire rack over an oven tray and pour ½ cup of water into the tray. Cover the ham with aluminum foil and transfer to the centre of the oven. Bake the ham for 30 minutes.

 

While the ham bakes prepare the glaze, into a small saucepan add the butter, brown sugar, maple syrup, dijon mustard and a splash of water. Place the saucepan on a low heat until all of the ingredients are warmed through and well incorporated then remove from the heat.

 

After 30 minutes take the ham from the oven and carefully remove the aluminum foil. Increase the oven temperature to 350F and brush half of the glaze over the ham, especially in between the scored fat.

 

Return the ham to the oven and bake for a further 30 minutes. After 15 minutes pour the remaining glaze over the ham.

 

Remove the baked glazed ham from the oven and baste with any glazy juices which have dripped into the tray below.

 

Allow the baked glazed ham to rest for at least 20 minutes. Serve warm or cold, carved at the table.

 

 

 

Sage and Onion Stuffing

 

 

Servings:

8

 

Equipment:

Small saucepan

Ovenproof dish

Zester

 

Recipe Time:

Prep 15 minutes

Cook 45 minutes

 

Ingredients:

3 cup

onion, roughly chopped

½ cup

celery, roughly chopped

2 cup

water

½ cup

butter

2 tbsp

fresh sage, finely chopped

2 cup

breadcrumbs

1

lemon

to taste

salt

to taste

black pepper

 

Instructions:

Preheat an oven to 375F.

 

Place a small saucepan on a medium heat and add the water, onion and celery. Bring the water to a boil then reduce the heat to a simmer and cook for 15 minutes. Then drain the onions and celery and return to the dry pan.

 

To the saucepan add the butter, chopped sage, breadcrumbs and the zest of a lemon. Stir to combine the ingredients then transfer to an ovenproof dish.

 

Cook the sage and onion stuffing in the preheated oven for 30 minutes.

 

Remove from the oven once the stuffing is crisp and golden. Serve warm in a bowl garnished with extra sage leaves.

 

 

Spiced Sweet Potato Mash

Servings:

6

 

Equipment:

Large saucepan

Strainer

Masher

 

Recipe Time:

Prep 15 minutes

Cook 20 minutes

 

Ingredients:

1lb

sweet potato, peeled and diced

8 oz

butter

¼ cup

milk

2 tbsp

brown sugar

½ tsp

salt

½ tsp

ground cinnamon

½ tsp

ground nutmeg

½ tsp

ground ginger

¼ tsp

ground cardamom

 

Instructions:

Place a large saucepan on the stove and add the diced sweet potato. Cover the potato with water then bring to a boil.

 

Once the water is boiling reduce the heat to a simmer and season with salt. Cook the sweet potato for 20 minutes.

 

Strain the sweet potato and allow to steam-dry for 5 minutes. Then add the potato back to the dry saucepan with the butter, brown sugar, cinnamon, nutmeg, ginger and cardamom.

 

Using a masher crush the potatoes to combine with the other ingredients. Gradually pour in the milk to bring together.

 

Taste the spiced sweet potato mash for seasoning then serve or transfer to an ovenproof dish and set aside. If making ahead of time then bake the spiced sweet potato mash for 20 minutes before serving.

 

 

Pumpkin Pie with Maple Cream

 

Servings:

8

 

Equipment:

Large mixing bowl

Whisk

9-inch Pie tin

Mixing Bowl

 

Recipe Time:

Prep 20 minutes

Cook 1 hour

Ingredients:

 

Pumpkin Pie

2 cup

pumpkin puree

½ cup

brown sugar

2

egg, beaten

1 ½ cup

heavy cream

2 tsp

ground cinnamon

1 tsp

ground ginger

1 tsp

orange zest

½ tsp

ground nutmeg

½ tsp

salt

12 oz

shortcrust pastry

 

Maple Cream

1 cup

heavy cream

2 tbsp

maple syrup

½ tsp

vanilla extract

 

Instructions:

Preheat an oven to 320F. Roll out the shortcrust pastry slightly larger than the 9-inch pie tin, transfer the pastry to the pie tin and refrigerate to rest for 15 minutes.

 

Line the pastry with parchment paper and baking beans then bake for 20 minutes. Then remove the parchment paper and baking beans and bake for a further 10 minutes.

 

Remove the pumpkin pie shell from the oven and set aside to prepare the filling, increase the oven temperature to 420F.

 

In a mixing bowl combine the pumpkin puree, brown sugar, egg, heavy cream, cinnamon, ginger, orange zest, nutmeg, salt. Stir well to combine all of the ingredients to form the pumpkin pie filling.

 

Pour the pumpkin pie filling into the pastry shell and place in the preheated oven. Bake for 10 minutes then reduce the oven temperature to 375F for 40 minutes.

TIP: If the edges of the pie crust begin to darken before the pie is ready then cover with aluminum foil.

 

While the pumpkin pie bakes, prepare the maple cream. Into a large mixing bowl add the heavy cream, maple syrup and vanilla extract. Whisk together until the cream thickens to your desired consistency.

 

Test that the pumpkin pie is ready by inserting the tip of a knife into the centre of the pie. If the tip of the knife comes out almost-clean then the pie is ready, remove the pumpkin pie from the oven and let it cool.

 

Serve the pie chilled with a generous dollop of maple cream.

 

 

 

 

 

 

 


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