Thanksgiving is traditionally served as a family-style meal, so why has it become so complicated?
Simplifying the routine with a Mediterranean, mezze-style twist keeps you face-to-face with family and friends. The day begins with small plates and culminates with a family-style closing ceremony.
Begin with hummus and a mezze platter. Prep time is limited and the results are tasty. Purchase pita and hummus from a favorite restaurant, and add olives, salami, cheese and vegetables. Create and chill ingredients the day before to allow flavors to marry.
Then follow with a menu that is herbal and aromatic, with flavors of thyme, garlic, rosemary, lemon and cinnamon.
Herbed Roasted Turkey
1 (10- to 12-pound) turkey
1 cup dry white wine
5 carrots, quartered
5 stalks celery, quartered
3 lemons, halved
2 red onions, peeled and quartered
1/2 cup olive oil
Leaves from 1 bunch rosemary, minced
Leaves from 1 bunch sage, cut chiffonade
Leaves from 1 bunch thyme
2 heads garlic, peeled and smashed
1 tablespoon sea salt
1 tablespoon pepper
Allow turkey to come to room temperature. Pat dry.
Heat oven to 450 F.
Pour white wine in bottom of a roasting pan. Add carrots, celery, lemons and red onions. In a medium bowl, combine olive oil, herbs and garlic. Rub olive oil mixture over bird and place in roasting pan with vegetables and lemons. Add giblets to pan for use in gravy. Sprinkle bird with salt and pepper.
Place roasting pan in oven for 30 minutes. Decrease temp to 325 F and continue to cook for approximately 2 additional hours, or until internal temperature reaches 165 F. (Test thickest part of thigh.)
Remove bird from oven and allow to rest for 30 minutes before carving. Reserve pan drippings and giblets for use in gravy.
Makes 8 servings.
Rosemary Gravy
1/4 cup turkey pan drippings (including herbs)
1/2 cup flour
3 to 4 cups chicken or turkey stock
Leaves from 2 sprigs rosemary, minced
Reserved giblets, chopped fine
In a medium pan over low heat, add drippings and flour. Whisk continuously until flour begins to brown and bubble. Increase heat to medium. Add 3 cups stock and bring to a boil, continuing to whisk. As gravy begins to thicken, add additional stock as needed. Add rosemary and chopped giblets and continue to cook for an additional 2 minutes.
Makes about 4 cups.
Roasted Sweet Potatoes with Cinnamon
4 sweet potatoes, peeled and diced large
1/4 cup extra-virgin olive oil, plus more for drizzling
1/8 cup honey
3 cloves garlic, peeled and smashed
1 tablespoon ground cinnamon
2 teaspoons lemon zest
1 teaspoon sea salt flakes
1/2 teaspoon freshly ground pepper
Heat oven to 425 F.
Prepare a rimmed baking sheet with oil or parchment paper. In a large bowl, toss diced sweet potatoes, olive oil, honey, garlic, cinnamon and lemon zest. Place dressed potatoes on rimmed baking sheet. Bake for 10 to 12 minutes, until fork-tender. Sprinkle with sea salt flakes and ground pepper. Drizzle with additional olive oil, as desired.
Makes 8 servings.
Brussels Sprouts with Prosciutto
1 1/2 pounds Brussels sprouts, cut in half
6 ounces prosciutto, sliced thin and cut into strips
1/8 cup olive oil
5 sprigs fresh thyme
1 lemon, zested and juiced
2 cloves garlic, minced
1 teaspoon nutmeg
1/2 teaspoon fresh ground pepper
Heat oven to 425 F.
Prepare a rimmed baking sheet with oil or parchment paper. In a large bowl, toss all ingredients. Place Brussels sprouts on baking sheet. Bake for 8 to 10 minutes.
Makes 8 servings.
Crispy Smashed Rosemary Potatoes
2 pounds small red-skinned potatoes, boiled until fork-tender
1/2 cup extra-virgin olive oil
7 cloves garlic, smashed
Leaves from 5 sprigs fresh thyme
Leaves from 2 sprigs fresh rosemary, minced
1 teaspoon pink Himalayan sea salt
1/2 teaspoon fresh ground pepper
Heat the oven to 450 F.
Prepare a rimmed sheet pan with oil or parchment paper. Place boiled potatoes on pan. In a medium bowl, mix olive oil, garlic, thyme and rosemary. With the bottom a a glass, smash each potato, cracking skins, to 1/2-inch thickness. Drizzle potatoes with olive oil and herb mixture. Season with salt and pepper. Roast until potatoes are golden and crispy, about 20 to 25 minutes.
Makes 8 servings.
Gingered Cranberry Sauce
12 ounces fresh cranberries
1 cup sugar
1 cup Grand Marnier or orange juice
2 teaspoons lemon zest
2 teaspoons minced candied ginger
In a medium saucepan, add fresh cranberries, sugar, Grand Marnier or orange juice, lemon zest and candied ginger. Cook over medium heat, stirring constantly, until sugar dissolves and cranberries burst. Chill and serve.
Makes 2 cups.
Herbed Mini Parmesan Popovers
1 cup whole milk
2 large eggs
1 cup flour
2 tablespoons unsalted butter, melted (divided use)
1 teaspoon fresh minced rosemary
1 teaspoon fresh thyme leaves
1/2 teaspoon sea salt
1/8 teaspoon black pepper
1/3 cup finely grated provolone cheese
2 tablespoons grated Parmesan
1 1/2 tablespoons fresh chopped chives
Whisk together milk, eggs, flour, 1 tablespoon butter, rosemary, thyme, salt and pepper until smooth. Fold in cheeses and chives. Chill 1 hour or overnight.
Heat oven to 425 F. Brush 2 mini popover or muffin pans with remaining melted butter. Place pans in oven for 2 minutes to warm. Remove pans from oven, and divide batter between 24 buttered cups. Bake 16 to 18 minutes, until puffed and golden brown. Serve immediately.
Makes 24 popovers.