Thanksgiving may be different again. Travel will be allowed but potentially difficult. Nonetheless, tables will be filled with friends, family and neighbors, and memories will be created.
But what to cook? These recipes offer a dose of comfort and familiarity, but everything good at Grandmother’s table is better now. These sides and dessert are great for bringing potluck-style.
Classic Sausage Dressing
12 tablespoons unsalted butter, divided use
1 1/2 pounds spicy breakfast sausage
1 large red onion, minced
4 stalks celery, chopped fine
6 sage leaves, cut chiffonade
1 tablespoon fresh thyme, minced
2 3/4 cups chicken stock
1 teaspoon sea salt
1 teaspoon black pepper
2 large eggs, beaten
1/2 cup parsley, minced
18 cups of 1/2-inch cubes of hearty Italian or country white bread
Preheat oven to 350 F. Prepare a 9x13 baking pan.
In a large deep pan, over medium heat, add 8 tablespoons butter and sausage. Break up sausage, stirring until cooked through, about 5 minutes. Add onion, celery, sage and thyme, cook for 1 minute. Add stock and bring to a boil. Remove from heat and season with salt and pepper.
In a large bowl, add eggs and parsley. Whisk until combined. Fold in bread cubes. Add sausage mixture and stir until combined. Pour into prepared pan and dot with 4 tablespoons butter. Cover and bake for 30 minutes. Uncover and bake for additional 20 to 25 minutes, until browned and crisp on top.
Serves 10 to 12.
Roasted Root Vegetables Aplenty
3 sweet potatoes, peeled, cut into 3-inch pieces
3 russet potatoes, peeled, cut into 3-inch pieces
1 butternut squash, peeled, seeded, cut into 2-inch pieces
1 acorn squash, seeded, cut into 2-inch pieces
1 pound red beets, scrubbed, cut into 2-inch pieces
1 pound yellow beets, scrubbed, cut into 2-inch pieces
1 large red onion, cut into 8 pieces
1 large parsnip, peeled and cut into 3-inch pieces
1 lemon, cut in half
1 head garlic, cloves separated and peeled
6 sprigs rosemary
6 sprigs sage
6 sprigs thyme
6 sprigs parsley
3/4 cup extra virgin olive oil
1 teaspoon sea salt
1 teaspoon black pepper
Preheat oven to 425 F.
In a large bowl, combine root vegetables and herbs. Top with olive oil, salt and pepper. Fold until combined.
Divide mixture evenly between rimmed baking sheets, spreading to allow for even roasting.
Place pans in oven for 45 minutes, stirring at 15 minute intervals.
Serves 10 to 12.
Chocolate Pecan Slab Pie
Crust
2 1/2 cups all-purpose flour
2 teaspoons sea salt
2 teaspoons sugar
1 cup unsalted butter, cubed
6 to 8 tablespoons whole buttermilk
Filling
4 cups pecan halves
1 12-ounce package semisweet chocolate chips
6 large eggs
1 3/4 cups firmly packed light brown sugar
1 1/2 cups light corn syrup
3/4 cup unsalted butter, melted
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
1/2 teaspoon sea salt
Preheat oven to 350 F.
In a medium bowl, stir together flour, salt and sugar. Using a fork or pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add buttermilk, 1 tablespoon at a time, stirring until a dough forms. Turn dough onto lightly floured surface, shaping into a disk. Cover tightly with plastic wrap. Refrigerate 30 minutes, or until firm. On a lightly floured surface, roll into a 17 1/2 x 12 1/2-inch rectangle. Transfer dough to a 15 1/2 x 10 1/2 x 1-inch pan. Press dough into bottom of pan and up sides. Crimp edges. Top with parchment paper and blind bake for 18 to 20 minutes.
Reduce oven temperature to 325 F.
Sprinkle pecans and chocolate chips in bottom of baked crust. In a large bowl, whisk eggs until foamy. Fold in brown sugar, corn syrup, melted butter, flour, vanilla and salt until combined. Pour mixture over pecans and chocolate in prepared crust. Bake until crust is golden brown, 40 to 45 minutes, or until center is set. Cover edges as necessary to avoid over-browning.
Makes 1 slab pie.
Cranberry Orange Relish
1 12-ounce bag fresh cranberries, rinsed
2 oranges, zested, peeled and cut into 2-inch pieces
1 cup orange juice
1 cup sugar
In a large pan over medium heat, add all ingredients. Bring mixture to a boil, stirring constantly. Remove from heat and allow to cool. Refrigerate at least 4 hours before serving.
Serves 10 to 12.