Food
September 26, 2017
House & Home’s Best Thanksgiving Recipes For The Ultimate Fall Feast
Does anything get more airtime over Thanksgiving than the turkey? When the main course is also the highly anticipated centerpiece, it lends itself to a moment of greatness … you hope! There are lots of ways to cook a turkey, but when there’s a house full of people, and you’re looking to minimize risk and make the best turkey possible, rely on dry-brining. Give this method a try this year, and your turkey will be more flavorful and succulent than ever before. Enjoy!
Sugar And Spice Dry-Brined Roast Turkey
Juicy, tender meat, crispy skin and great flavor are the hallmarks of a good turkey. We suggest dry-brining over wet because it seasons the bird, crisps the skin and holds in the juices. (A wet brine flavors the turkey, but it won’t give you the crispy skin.) Be sure to baste every 30 minutes.
Get the recipe here.
The Best Turkey Gravy
You’ll always need more gravy than you think. Topping up your turkey juices with chicken stock will get you there.
Get the recipe here.
Brown Butter Mashed Potatoes With Fried Sage
Russet potatoes are the best choice for mashing because of their high starch level. During cooking, these starches break down, and the potatoes become light and fluffy. Using an electric mixer for mashing is the easiest way to get great results for a big batch like this.
Get the recipe here.
Caramelized Onion And Sourdough Stuffing
Good old poultry seasoning, and lots of it, is the key to this recipe. Use fresh sourdough loaves instead of day-old bread. It provides the structure to hold the flavorings, plus a hint of tang and chew.
Get the recipe here.
Maple Chili Broccoli
The stalk of the broccoli is actually the sweetest and most tender part. Keeping the heads of broccoli intact lets the whole vegetable shine. This dish will add some zip and brightness to your Thanksgiving menu.
Get the recipe here.
Pumpkin Pudding With Toasted Meringue
Each spoonful of this sweet little pudding has all the qualities of a pumpkin pie, plus the smoky elements of a toasted meringue.
Get the recipe here.
Stacey Brandford
House & Home October 2016
Stacey Smithers & Lauren Petroff