Category: Fall Dishes

As the holiday season approaches, why not simplify your Thanksgiving feast without sacrificing flavor? In this blog post, we’re diving into the world of convenience and culinary excellence with our Instant Pot Thanksgiving Turkey Breast with Gravy. Get ready to revolutionize your holiday cooking experience, achieving a succulent turkey breast with a rich, flavorful gravy—all in a fraction of the time. This idea came from Food Network https://www.foodnetwork.com/recipes/food-network-kitchen/instant-pot-thanksgiving-turkey-breast-with-gravy-5500375.

PREP TIMES:

Prep Time: 30 mins
Cook Time: 2 hours 10 mins
Total Time: 2 hours 40 mins

Ingredients

• 1 tablespoon light brown sugar
• 1 tablespoon chopped fresh sage 
• 1 tablespoon chopped fresh thyme
• 1 teaspoon chopped fresh rosemary
• 1 clove garlic, finely grated
• Kosher salt and freshly ground black pepper
• 2 skin-on, boneless turkey breasts (about 2 1/2 pounds each)
• 7 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 1/2 cup dry white wine
• 2 cups turkey stock or low-sodium chicken broth

Directions

1. Whisk the sugar, sage, thyme, rosemary, garlic, 5 teaspoons salt and 1/2 teaspoon pepper in a small bowl until combined.
2. Starting on the top edge of one turkey breast, gently lift the skin to separate it from the meat, but leave a 1/2-inch border around the perimeter where it’s still attached to the breast. (You want to make a pocket to hold all the herbs and seasonings.) Stuff half of the herb mixture underneath the skin, massaging it into the flesh and evenly distributing it over the surface of the meat. Repeat with the remaining turkey breast and herb mixture. Let sit uncovered at room temperature for at least 1 hour or wrapped tightly in plastic and chilled for up to 3 days. 
3. Melt 6 tablespoons butter in a 6- or 8-quart Instant Pot® set to the high saute setting (see Cook’s Note). Add the flour and cook, stirring constantly, until the roux is deep golden brown and smells nutty, 4 to 6 minutes; scrape into a heatproof bowl and set aside (the roux will continue to darken as it sits).
4. Add the remaining tablespoon butter and, working one breast at a time, cook skin-side down, undisturbed, until deep golden brown, 6 to 8 minutes; transfer to a baking sheet. Repeat with the remaining breast. Add the wine to the pot to deglaze, scraping up any browned bits from the bottom, and cook until you can’t smell alcohol and the wine smells fruity and sweet, 3 to 4 minutes. Add the stock, place the rack in the pot and position both breasts on the rack side by side to evenly cook. 
5. Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on the high pressure setting for 15 minutes. After the pressure-cook cycle is complete, follow the manufacturer’s guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. 
6. Transfer the turkey to a baking sheet and let sit uncovered while you make the gravy. 
7. Set the Instant Pot® to the high saute setting and bring the cooking liquid to a boil. Whisk in the roux and cook until the gravy boils and thickens, about 5 minutes. Turn off. 
8. Cut the turkey crosswise into 1/2-inch-thick slices and top with the gravy.

Prepare to dazzle your taste buds and elevate your dining experience with our latest blog post, dedicated to the art of crafting Bacon Hasselback Potatoes. This show-stopping side dish is not just a feast for the palate but also a visual delight that will steal the spotlight at any gathering. In this blog, we’ll take you on a culinary journey, uncovering the secrets to achieving the perfect blend of crispy bacon, golden potatoes, and savory goodness. This was possible thanks to Food Network Magazine!

PREP TIMES:

Prep Time: 50 mins
Cook Time: 2 hours 10 mins
Total Time: 3 hours

Ingredients

• 4 slices thick-cut bacon, each cut crosswise into 9 pieces
• Kosher salt
• 12 medium Yukon gold potatoes, peeled
• 1 stick unsalted butter
• Sea salt and freshly ground pepper
• 2 scallions, finely chopped
• 2 tablespoons finely chopped fresh parsley
• 1 clove garlic, finely chopped

Directions

1. Lay the bacon pieces on a baking sheet and freeze until hard, about 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. 
2. Using a sharp knife, make crosswise cuts in each potato, about 1/8 inch apart, stopping about 1/4 inch from the bottom. 
3. Add the potatoes to the boiling water and cook 4 minutes. Remove with a slotted spoon and carefully transfer to a baking sheet; let cool slightly. Pat the potatoes dry, then insert 3 pieces of the frozen bacon into the cuts of each potato, spacing the bacon evenly and letting it poke out of the top. Melt 5 tablespoons butter and brush generously over the potatoes and in the cuts. Reserve any excess butter for basting. Season the potatoes with salt and pepper. 
4. Transfer the potatoes to the oven and bake until the outsides are browned and crisp, about 2 hours, basting halfway through with the reserved melted butter. 
5. When the potatoes are almost done, melt the remaining 3 tablespoons butter and mix with the scallions, parsley and garlic. Spoon over the potatoes and roast 5 more minutes. Transfer to a platter and season with salt and pepper. 

Step into the heart of Thanksgiving indulgence with our latest blog post dedicated to the art of making irresistibly creamy and flavorful mashed potatoes. As a quintessential side dish, mashed potatoes have the power to elevate your Thanksgiving feast to new heights. In this blog, we’ll guide you through the process of creating mashed potatoes that are not just a side dish but a star on your holiday table. Thank you Sarah Mastracco from https://www.foodnetwork.com/recipes/food-network-kitchen/baked-feta-mashed-potatoes-11241096 for this wonderful recipe!

PREP TIMES:

Prep Time: 30 mins
Cook Time: 1.5 hours
Total Time: 2 hours

Ingredients

• 6 tablespoons unsalted butter, cut into cubes, plus more for the dish
• 4 pounds russet potatoes, peeled, quartered lengthwise and sliced into 1/4-inch-thick pieces 
• 2 cups half-and-half  
• Kosher salt and freshly ground black pepper 
• One 7-ounce block feta cheese 
• 1/2 cup sour cream 
• 1 tablespoon chopped chives

Directions

1. Preheat the oven to 400 degrees F. Grease a 9-by-13-by-2-inch (3.75-quart) casserole dish with butter.
2. Put the potatoes in the prepared casserole dish, add the half-and-half and stir to combine. Spread the potatoes in an even layer and place the block of feta in the center, on top of the potatoes. Season with 1 tablespoon salt and a few grinds of pepper and dot the butter over the potatoes. Cover the casserole with aluminum foil and bake until the half-and-half is simmering, the cheese is bubbling and the potatoes are cooked through and very tender when pierced with a small sharp knife, about 1 hour and 20 minutes. 
3. Remove and reserve the aluminum foil. Use a potato masher to mash the ingredients in the casserole dish until well combined, smooth and fluffy. Fold in the sour cream and season with salt and pepper. Cover the mashed potatoes with the reserved foil and return to the oven until warmed through, about 10 minutes. Top with the chopped chives and a few grinds of pepper.  

Add a touch of culinary magic to your table with our Homemade Gravy recipe. Gravy is the unsung hero of the holiday feast, bringing together flavors and textures to enhance every dish on your plate. Thank you Ina Garten from https://www.foodnetwork.com/recipes/ina-garten/homemade-gravy-recipe-1940501 for this wonderful recipe!

PREP TIMES:

Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins

Ingredients

• 1/4 pound (1 stick) unsalted butter
• 1 1/2 cups chopped yellow onion (2 onions)
• 1/4 cup flour
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Defatted turkey drippings plus chicken stock to make 2 cups, heated
• 1 tablespoon Cognac or brandy
• 1 tablespoon white wine, optional
• 1 tablespoon heavy cream, optional

Directions

1. In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don’t rush this step; it makes all the difference when the onions are well-cooked.
2. Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.

As Thanksgiving approaches, it’s time to add a touch of whimsy to your festive spread with our delightful and easy Fruit Cornucopias. These edible horns of plenty are not only visually stunning but also a delicious addition to your Thanksgiving feast. Thank you Libby from https://cookingwithlibby.com/fruit-cornucopias-healthy-thanksgiving/ for this wonderful recipe!

Ingredients

• 1 cup blueberries (washed and dried)
• 1 cup Mandarin oranges
• 1 cup raspberries (washed and dried)
• 1/8 cup honey
• 6 ice cream cones (with pointy bottoms)
• 1/8 cup pumpkin seeds (or sunflower seeds, optional)

Instructions

• Starting with one ice cream cone, fill the inside with your choice of fruit.
• Place pumpkin or sunflower seeds inside if desired.
• With a spoon, drizzle a few lines of honey on the top.
• Eat immediately or place in the fridge until ready to consume.

Transform your Thanksgiving dessert table with the whimsical charm of Sweet and Savory Turkey Leg Treats! This innovative dessert takes the iconic turkey leg shape and infuses it with a delightful blend sweets created by Nicole from https://simpleandseasonal.com/turkey-leg-treats/

PREP TIMES:

Prep Time: 30 mins
Cook Time: 5 mins
Total Time: 35 min

Ingredients

• 6 pretzel rods
• 1 bag (12 oz) white candy melts (or 1 cup vanilla baking chips)
• 1 bag (10 oz) mini marshmallows (set aside 24)
• 8 cups Cocoa Krispies cereal
• 1/4 cup butter

Instructions

• 6 pretzel rods,1 bag (12 oz) white candy meltsBreak the pretzel rods in half and melt the candy according to package directions. (I usually do 15-30 second intervals in the microwave, stirring well each time.)
• 1 bag (10 oz) mini marshmallowsDip the smooth end of the pretzel rod and then press two marshmallows onto the end. Repeat until 12 “bones” are dipped. Let sit for about 5 minutes.
• Dip the pretzels again, covering 2/3 of the rod. Let sit.
• 8 cups Cocoa Krispies cereal,1/4 cup butter,1 bag (10 oz) mini marshmallowsIn a saucepan, melt the butter and marshmallows, stirring until smooth. Remove from heat and stir in cereal. Mix until coated well.
• Allow to cool just a bit and then form the cereal mixture around each pretzel rod, forming a drumstick. Don’t try this until cooled enough, or it won’t hold its shape! Spray your hands with cooking spray to keep the marshmallow from sticking while you work. 
• Place on a wax paper lined baking sheet and let sit until fully cooled. 

The simple yet delicious Thanksgiving roll is a must-have that frequently steals the show at the dinner table as Thanksgiving draws near. These fluffy treats, which are best enjoyed warm and drenched in butter, are essential to making the entire meal experience more enjoyable on this joyous occasion. Thanksgiving rolls represent coziness and unity in addition to their delicious flavor, capturing the essence of giving and receiving that characterizes the occasion. These baked treats, whether they are soft and fluffy crescent rolls, traditional dinner rolls, or enhanced with herbs and spices, have a special way of uniting family and friends as they rip, share, and relish every delicious bite.

The anticipation that grows as the delicious aroma fills the kitchen, indicating that the feast is almost ready, is what makes Thanksgiving rolls really unique. A combination of talent and tradition go into making the ideal roll, and many families pass down their treasured recipes from one generation to the next. Thanksgiving rolls, whether cooked from scratch or purchased from a store, are a global representation of the coziness and happiness that come with enjoying a hearty feast with loved ones. As we assemble around the table this Thanksgiving, let’s take a moment to honor the unsung hero of the meal—the Thanksgiving roll—which gives the holiday feast a magical touch and turns a straightforward dinner into a touching celebration of unity and appreciation.

Ingredients:

• 1 cup. whole milk
• 2 1/4 tsp. dry active yeast (from a 1 1/4-oz. packet)
• 2 tbsp. granulated sugar, divided
• 1 large egg, room temperature
• 1 1/2 tsp. kosher salt
• 6 tbsp. unsalted butter, melted, divided
• 3 1/4 c. (390 g.) all-purpose or bread flour, divided

Instructions:

1. Microwave milk in a small heatproof basin in 30-second increments until it reaches 110° on an instant-read thermometer or is warm to the touch. Pour into a stand mixer’s big bowl that has the dough hook attached to it. Whisk together the yeast and 1 tablespoon of granulated sugar. Wait for foamy, about five minutes.
2. Add the remaining 1 tablespoon of granulated sugar, 4 tablespoons of butter, egg, and salt. Beat for about 30 seconds at a medium speed, or until well blended. After adding one cup of flour, beat for 30 seconds on medium speed, or until mixed. Using a rubber spatula, scrape down the bowl’s sides and add the remaining 2 1/4 cups flour. Beat for approximately a minute on medium speed, or until dough comes together and pulls away from bowl sides. Beat for a further three minutes or until the dough becomes smoother and more elastic, scraping down the sides as needed.
3. Apply a thin layer of oil to a big bowl. Dough is scraped into a bowl and tossed to coat with oil. Use a fresh kitchen towel or plastic wrap to cover the bowl. Let rise for about an hour or until doubled in size in a warm location.
4. A 13″ by 9″ baking pan should be greased with cooking spray or oil. Knead the rising dough. Cut into 12 equal parts, each weighing around 70 grams. Form each component into round, smooth balls and place in the pan that has been ready. Use a fresh kitchen towel or plastic wrap to cover. Allow to rise for about an hour in a warm location until puffed.
5. Set an oven rack in the lowest third and preheat the oven to 350°. Bake for 25 to 30 minutes, turning the rolls halfway through and covering them with foil if they brown too soon.
6. Rolls should be brushed with the last two tablespoons of butter and dusted with sea salt.

Nutrition Facts:

Calories 56

Total Fat 1.59g,

Saturated Fat 0.904g

Trans Fat 0g

Polyunsaturated Fat 0.112g

Monounsaturated Fat 0.413g

Cholesterol 10mg

Sodium 106mg

Total Carbohydrate 8.61g

Dietary Fiber 0.3g

Sugars 0.37g

Protein 1.62g

Calcium 17mg

Iron 0.53mg

Potassium 28mg

Vitamin A 21mcg

Vitamin C 0.1mg