Whether this is your first time hosting a Thanksgiving dinner, or you've been doing it for years, you're probably aware of how much cooking it involves. Thanksgiving is a very traditional holiday and people always expect certain foods to be on the menu. Sometimes being the one who cooks can get a little overwhelming. That is why we have listed here 5 recipes that must be on your menu this year.
- Pumpkin Soup
A creamy and warm pumpkin soup is the perfect starter of an evening full of delicious home cooked food.
- 2 tbsp. olive oil
- 2 onions, finely chopped
- 1kg pumpkin or squash (try kabocha), peeled, deseeded and chopped into chunks
- 700ml vegetable stock or chicken stock
- 150ml double cream
For the croutons
- 2 tbsp. olive oil
- 4 slices whole meal seeded bread, crusts removed
- handful pumpkin seeds
- Heat 2 tbsp. olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not colored.
- Add 1kg pumpkin or squash, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
- Pour 700ml vegetable or chicken stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.
- Pour 150ml double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can pour the soup through a fine sieve. The soup can now be frozen for up to 2 months.
- To make the croutons: cut 4 slices whole meal seeded bread into small squares.
- Heat 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp.
- Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. These can be made a day ahead and stored in an airtight container.
- Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.
- Roasted Thanksgiving Turkey
The main dish of the evening, the star of the night, the roasted turkey is the one thing a Thanksgiving dinner table just can’t lack.
- 1 whole turkey (I used a 20-pounder), brined if desired
- 1/2 c. (1 stick) butter, softened
- 1 whole orange
- 2 whole fresh rosemary sprigs, leaves stripped and minced
- 1 tsp. salt
- 1 tsp. black pepper
- Preheat the oven to 275.
- If you brine your turkey, rinse it well under cold water. Fill the sink with fresh cold water and allow the turkey to soak for 15 to 20 minutes to remove any saltiness. Pat the turkey dry and place it on a roasting rack, breast side up. Cross the legs and tie them together with kitchen twine. Cover the whole pan with heavy aluminum foil, tucking it underneath the pan. Roast for the first stage for about 10 minutes per pound (so, for a 20 pound turkey, about 3 1/2 hours.)
- Using a vegetable peeler, shave off thick slices of orange peel and slice them very thin. Combine with butter, rosemary, salt and pepper.
- After the first stage of cooking, remove the turkey from the oven and remove the foil (turkey will still be pale.) Smear the butter mixture all over the skin, in crevices, etc so that it's totally covered. Insert a meat thermometer into the thigh, increase the oven temperature to 350, and return the turkey to the oven, basting every 30 minutes. Continue roasting the turkey until the thermometer reads 165 to 168, then remove the turkey from the oven. Cover loosely with clean aluminum foil until you're ready to carve.
- Thanksgiving Turkey Stuffing
Stuffing is very important when it comes to cooking a Thanksgiving turkey and it doesn't have to get too complicated. For this, you can checkout our extremely easy Thanksgiving turkey stuffing recipe.
- Double Cranberry Sauce
Traditions are what make Thanksgiving such a special holiday, so stick to your classics and make this double cranberry sauce.
- 24 oz. cranberries (fresh or frozen)
- 1 c. dried cranberries
- 1 1/2 c. sugar
- 1 c. cranberry juice
- 3 tbsp. lime juice (from 3 limes)
- 1/2 tsp. kosher salt
- Combine the fresh or frozen cranberries, dried cranberries, sugar, cranberry juice, lime juice and salt in a medium saucepan over medium heat and bring to a boil. Reduce the heat to low and simmer until the liquid starts to thicken, 25 to 30 minutes.
- Remove the pan from the heat and let the sauce cool completely, about 2 hours. Serve at room temperature or chilled.
- Caramel Apple Pie
The time you will spend making this pie will pay off with your family’s joy when they try it. Step up your classic apple pie with sweet caramel and finish your Thanksgiving dinner with a worthy dessert.
For the crust
- 3 c. all-purpose flour, plus more for surface
- 1 c. (2 sticks) butter, cut into ½" pieces
- 2 tbsp. granulated sugar
- 1/2 tsp. kosher salt
- 1 tbsp. apple cider vinegar
- 6 tbsp. ice water (or more, if needed)
For the filling
- 3 1/2 lb. assorted apples (Granny Smith, Honeycrisp, Gala) cored, peeled, and thinly sliced (about 7 apples)
- 1/4 c. packed dark brown sugar
- 2 tbsp. freshly squeezed lemon juice
- 1 tsp. cornstarch
- 1 tsp. cinnamon
- 1/2 tsp. pure vanilla extract
- 1/4 tsp. kosher salt
- 1/2 c. caramel, plus more for serving
- 1 egg beaten with 1 tbsp. water (egg wash)
- Coarse sugar, for sprinkling
- Ice cream, for serving
- Make crust: Place flour and butter into the freezer for 30 minutes before starting the crust process.
- In a large bowl, combine flour, sugar, and salt. Add butter and using your hands or a pastry cutter, cut butter into flour mixture until pea-sized and some slightly larger pieces form. Add vinegar and ice water 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). Mixture will be crumbly.
- Turn dough onto a lightly floured surface, form into 2 equal size balls, and flatten into disks (making sure there are no/minimal cracks).
- Cover with plastic wrap and refrigerate until the dough is very cold, at least 2 hours or up to overnight.
- Preheat the oven to 400° with a large baking sheet on the middle rack.
- In a large skillet over medium heat, add apples, brown sugar, lemon juice, cornstarch, cinnamon, and salt. Cook until the liquid has thickened and apples are tender, 12 to 15 minutes. Let cool while rolling out dough.
- On a lightly floured surface, roll out one disc of dough into a 12” circle. Transfer the crust to a 9” pie plate and gently press to fit. Trim edge to a 1” overhang, then tuck under itself and crimp edges. Layer apples on top of crust, then pour caramel over the apples.
- Roll out the second disc of dough into a 12” circle. Cut into 10 strips. Lay 4 strips over apples. Fold back the first and third strip and place a fifth slice over apples in the opposite direction and lay folded-back slices over the fifth slice. Fold back the second and fourth strip and repeat lattice top with remaining crust. Trim strips and press into crimped crust. Freeze for 15 minutes or until the crust is well chilled.
- Brush chilled crust with egg wash and sprinkle with coarse sugar. Place the pie plate onto a preheated baking sheet and bake until the crust is very golden and filling is bubbling, about 50 minutes. If the crust starts to darken too quickly, cover loosely with foil. Let cool on a wire rack at least 2 hours before serving.
- Serve topped with more caramel and ice cream, if desired.