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CHARLIE BROWN THANKSGIVING

cook:

1 h 20 min

Picture for Charlie Brown Thanksgiving

6,712,202 views  Charlie Brown and Snoopy are staples for the Holidays, and their Thanksgiving feast is no different. Turkey, stuffing, and pumpkin pie. What else do you really need for Thanksgiving?

4 servings

US

original

metric

INGREDIENTS

DIRECTIONS

Turkey

INGREDIENTS

turkey

1 whole turkey

kosher salt

¼ cup kosher salt

back pepper

1 tbsp back pepper

baking powder

1 ½ tsp baking powder

Stuffing (see below)

Stuffing (see below)

of bacon

1 pack of bacon

turnip

1 turnip

parsnips

3 parsnips

large carrots

6 large carrots

pearl red onions

1 ½ cups pearl red onions

vegetable oil, as needed

vegetable oil, as needed

clarified butter, as needed

clarified butter, as needed

TOOLS

measuring cups and spoons set

measuring cups and spoons set

whisk

whisk

Chef’s knife

Chef’s knife

cutting board

cutting board

mixing bowls

mixing bowls

mini prep bowls

mini prep bowls

rubber spatula

rubber spatula

fridge

fridge

cheesecloth

cheesecloth

butcher’s twine

butcher’s twine

aluminum foil

aluminum foil

wire rack set over rimmed baking sheet

wire rack set over rimmed baking sheet

roasting pan

roasting pan

meat thermometer

meat thermometer

oven

oven

basting brush

basting brush

strainer

strainer

DIRECTIONS

1.

First, loosen the skin from the turkey. Combine the kosher salt with black pepper. Rub about ¾ of that mixture under the skin. Then add the baking powder to the salt and pepper mixture and cover the outside of the turkey.

turkey

1 whole turkey

kosher salt

¼ cup kosher salt

back pepper

1 tbsp back pepper

baking powder

1 ½ tsp baking powder

measuring cups and spoons set

measuring cups and spoons set

mini prep bowls

mini prep bowls

whisk

whisk

2.

Once fully coated, let it rest uncovered in the fridge for 24 hours.

turkey

1 whole turkey

fridge

fridge

3.

Line the inside of the turkey with a few layers of cheesecloth. Add your stuffing (recipe below) and then tie the cheesecloth shut. Also tie the legs.

turkey

1 whole turkey

Stuffing (see below)

Stuffing (see below)

cheesecloth

cheesecloth

butcher’s twine

butcher’s twine

4.

Roll 4 large cylinders of aluminum foil. Place three of them widthwise and 1 lengthwise onto your pan - this will hold the turkey up.

aluminum foil

aluminum foil

roasting pan

roasting pan

5.

Place the turkey breast-side down onto the cylinders and top the turkey with bacon. Cook in a preheated 325°F oven. When the turkey has reached 130°F, remove from the oven.

turkey

1 whole turkey

of bacon

1 pack of bacon

aluminum foil

aluminum foil

roasting pan

roasting pan

oven

oven

meat thermometer

meat thermometer

6.

Remove bacon from the turkey.

of bacon

1 pack of bacon

turkey

1 whole turkey

7.

While the turkey cooks, chop up your turnips, parsnips, and carrots and add them to a bowl along with your red pearl onions. Season with salt and pepper and top with vegetable oil. Toss to combine.

turkey

1 whole turkey

turnip

1 turnip

parsnips

3 parsnips

large carrots

6 large carrots

pearl red onions

1 ½ cups pearl red onions

vegetable oil, as needed

vegetable oil, as needed

kosher salt

¼ cup kosher salt

back pepper

1 tbsp back pepper

oven

oven

Chef’s knife

Chef’s knife

cutting board

cutting board

mixing bowls

mixing bowls

rubber spatula

rubber spatula

8.

On a rimmed baking sheet add your turnip, parsnip, carrot and onion mixture and place a wire rack on top.

turnip

1 turnip

parsnips

3 parsnips

large carrots

6 large carrots

pearl red onions

1 ½ cups pearl red onions

wire rack set over rimmed baking sheet

wire rack set over rimmed baking sheet

9.

The turkey should already be cooked to 130°F. Flip the turkey so it’s breast-side up and place on the wire rack on top of the vegetable mixture.

turkey

1 whole turkey

oven

oven

meat thermometer

meat thermometer

wire rack set over rimmed baking sheet

wire rack set over rimmed baking sheet

10.

Remove stuffing from the turkey and then brush down the turkey with clarified butter.

Stuffing (see below)

Stuffing (see below)

turkey

1 whole turkey

clarified butter, as needed

clarified butter, as needed

basting brush

basting brush

11.

Place back in the oven, and increase the temperature to 400°F and cook for an additional 45 minutes, or until the thickest part of the breast registers 160°F.

turkey

1 whole turkey

wire rack set over rimmed baking sheet

wire rack set over rimmed baking sheet

12.

Remove from the oven and let the turkey rest for 30 minutes.

turkey

1 whole turkey

oven

oven

13.

Strain any juice in the baking sheet to help make gravy.

wire rack set over rimmed baking sheet

wire rack set over rimmed baking sheet

mixing bowls

mixing bowls

strainer

strainer

14.

Place the tray of veggies back in the oven for 20 minutes.

wire rack set over rimmed baking sheet

wire rack set over rimmed baking sheet

oven

oven

15.

Carve the turkey and serve with everything else and enjoy!

Stuffing

INGREDIENTS

loaf white bread

¾ loaf white bread

unsalted butter

3 tbsp unsalted butter

spanish onion, finely chopped

1 spanish onion, finely chopped

ribs of celery, chopped

2 ribs of celery, chopped

sage

1 tbsp sage

thyme

1 tsp thyme

rosemary

1 tsp rosemary

parsley

1 tbsp parsley

turkey stock, divided into 1/4 cup and 2/3 of a cup

1 cup turkey stock, divided into 1/4 cup and 2/3 of a cup

salt, to taste

salt, to taste

pepper, to taste

pepper, to taste

turkey

turkey

egg, beaten

1 egg, beaten

TOOLS

measuring cups and spoons set

measuring cups and spoons set

Chef’s knife

Chef’s knife

cutting board

cutting board

baking sheet

baking sheet

mixing bowls

mixing bowls

mini prep bowls

mini prep bowls

rubber spatula

rubber spatula

high walled sauté pan

high walled sauté pan

cheesecloth

cheesecloth

meat thermometer

meat thermometer

whisk

whisk

casserole dish

casserole dish

oven

oven

DIRECTIONS

1.

Dice white sandwich bread. Cook in a 225°F oven for one hour, stirring occasionally.

loaf white bread

¾ loaf white bread

Chef’s knife

Chef’s knife

cutting board

cutting board

baking sheet

baking sheet

rubber spatula

rubber spatula

oven

oven

2.

In a high-walled sauté pan add: Spanish onion (finely chopped) along with chopped ribs of celery. Cook for about 2 minutes before adding sage, thyme, and rosemary. Cook for 2 more minutes.

spanish onion, finely chopped

1 spanish onion, finely chopped

ribs of celery, chopped

2 ribs of celery, chopped

sage

1 tbsp sage

thyme

1 tsp thyme

rosemary

1 tsp rosemary

high walled sauté pan

high walled sauté pan

rubber spatula

rubber spatula

Chef’s knife

Chef’s knife

cutting board

cutting board

3.

In a large bowl add your toasted bread along with your onion celery mixture plus parsley and turkey stock. Mix to combine and season with salt and pepper.

loaf white bread

¾ loaf white bread

spanish onion, finely chopped

1 spanish onion, finely chopped

ribs of celery, chopped

2 ribs of celery, chopped

sage

1 tbsp sage

thyme

1 tsp thyme

rosemary

1 tsp rosemary

parsley

1 tbsp parsley

turkey stock, divided into 1/4 cup and 2/3 of a cup

1 cup turkey stock, divided into 1/4 cup and 2/3 of a cup

salt, to taste

salt, to taste

pepper, to taste

pepper, to taste

mixing bowls

mixing bowls

measuring cups and spoons set

measuring cups and spoons set

rubber spatula

rubber spatula

4.

Insert cheesecloth into the cavity of the turkey and then add as much stuffing as you can fit. (It should not all fit)

turkey

turkey

cheesecloth

cheesecloth

5.

Remove stuffing when the turkey has reached 130°F and combine with the reserved stuffing. In a mixing bowl combine the egg with turkey stock and beat to combine before adding to the stuffing mixture. Stir to combine.

egg, beaten

1 egg, beaten

turkey stock, divided into 1/4 cup and 2/3 of a cup

1 cup turkey stock, divided into 1/4 cup and 2/3 of a cup

mixing bowls

mixing bowls

measuring cups and spoons set

measuring cups and spoons set

whisk

whisk

rubber spatula

rubber spatula

mini prep bowls

mini prep bowls

6.

Butter a casserole dish and then add stuffing evenly.

unsalted butter

3 tbsp unsalted butter

casserole dish

casserole dish

rubber spatula

rubber spatula

7.

Once the turkey is removed from the oven, place the stuffing in the oven and cook for about 20 minutes.

oven

oven

Pumpkin Pie

INGREDIENTS

For The Pie Crust

For The Pie Crust

all purpose flour, plus more for dusting

6 oz all purpose flour, plus more for dusting

unsalted butter, cold

10 tbsp unsalted butter, cold

salt

½ tsp salt

sugar

1 tbsp sugar

ice water

3 ½ tbsp ice water

pie weight (I went with brown rice)

pie weight (I went with brown rice)

For The Pie Filling

For The Pie Filling

sugar pie pumpkin

1 sugar pie pumpkin

packed brown sugar

1 cup packed brown sugar

maple syrup

1 ½ tbsp maple syrup

cinnamon

2 tsp cinnamon

ground ginger

2 tsp ground ginger

allspice

¼ tsp allspice

ground cloves

¼ tsp ground cloves

grated nutmeg

grated nutmeg

milk

½ cup milk

heavy cream

¾ cup heavy cream

eggs

4 eggs

For The Whipped Cream

For The Whipped Cream

sugar

2 tbsp sugar

heavy whipping cream

1 cup heavy whipping cream

vanilla extract (optional)

vanilla extract (optional)

TOOLS

measuring cups and spoons set

measuring cups and spoons set

food processor

food processor

mixing bowls

mixing bowls

mini prep bowls

mini prep bowls

rubber spatula

rubber spatula

plastic wrap

plastic wrap

fridge

fridge

rolling pin

rolling pin

pie pan

pie pan

paring knife

paring knife

fork

fork

aluminum foil

aluminum foil

pizza stone

pizza stone

oven

oven

parchment paper

parchment paper

baking sheet

baking sheet

Chef's knife

Chef's knife

cutting board

cutting board

whisk or hand mixer

whisk or hand mixer

DIRECTIONS

1.

For the Crust

1.

In a food processor combine all purpose flour along with cold unsalted butter, salt, and sugar. Process to combine.

all purpose flour, plus more for dusting

6 oz all purpose flour, plus more for dusting

unsalted butter, cold

10 tbsp unsalted butter, cold

salt

½ tsp salt

sugar

1 tbsp sugar

measuring cups and spoons set

measuring cups and spoons set

food processor

food processor

2.

Add the mixture to a bowl along with ice water. Gently fold to combine.

ice water

3 ½ tbsp ice water

mixing bowls

mixing bowls

rubber spatula

rubber spatula

3.

Flour your work surface and turn out dough. It will be sticky - just make it into a cohesive mass and cover with plastic wrap and refrigerate for 30 minutes.

all purpose flour, plus more for dusting

6 oz all purpose flour, plus more for dusting

For The Pie Crust

For The Pie Crust

plastic wrap

plastic wrap

fridge

fridge

4.

Flour your work surface and your rolling pin and roll out your dough until it is 2 inches wider than the pie pan. Drape the crust into a pie pan. Trim the edges and pinch any holes. Refrigerate for 15 minutes.

all purpose flour, plus more for dusting

6 oz all purpose flour, plus more for dusting

For The Pie Crust

For The Pie Crust

rolling pin

rolling pin

pie pan

pie pan

fridge

fridge

paring knife

paring knife

5.

Poke a bunch of holes in the bottom of the crust using a fork. Then press down a layer of aluminum foil onto the pie crust and fill with your desired pie weight (I used brown rice, you can also use dried beans).

For The Pie Crust

For The Pie Crust

pie weight (I went with brown rice)

pie weight (I went with brown rice)

fork

fork

aluminum foil

aluminum foil

6.

Par bake crust for 15 minutes at 400°F on a preheated pizza stone in the oven.

For The Pie Crust

For The Pie Crust

pizza stone

pizza stone

oven

oven

7.

For the Pie Filling

1.

Slice open a sugar pie pumpkin. Scoop out the insides and place face-down on a parchment-lined baking sheet and roast at 325°F for one hour.

sugar pie pumpkin

1 sugar pie pumpkin

Chef's knife

Chef's knife

cutting board

cutting board

baking sheet

baking sheet

parchment paper

parchment paper

oven

oven

2.

Remove from the oven and peel the skin off. Let cool for 2 minutes.

sugar pie pumpkin

1 sugar pie pumpkin

paring knife

paring knife

3.

Add pumpkin to a food processor along with packed brown sugar and maple syrup. Process for about 90 seconds or until smooth.

sugar pie pumpkin

1 sugar pie pumpkin

packed brown sugar

1 cup packed brown sugar

maple syrup

1 ½ tbsp maple syrup

food processor

food processor

4.

Next add cinnamon, ground ginger, allspice and ground cloves, a generous grating of nutmeg, milk, heavy cream, and eggs. Process for 1 minute or until smooth.

cinnamon

2 tsp cinnamon

ground ginger

2 tsp ground ginger

allspice

¼ tsp allspice

ground cloves

¼ tsp ground cloves

grated nutmeg

grated nutmeg

milk

½ cup milk

heavy cream

¾ cup heavy cream

eggs

4 eggs

food processor

food processor

measuring cups and spoons set

measuring cups and spoons set

5.

For the Whipped Cream

1.

Combine heavy cream with sugar.

sugar

2 tbsp sugar

heavy whipping cream

1 cup heavy whipping cream

vanilla extract (optional)

vanilla extract (optional)

measuring cups and spoons set

measuring cups and spoons set

mixing bowls

mixing bowls

2.

Whisk to combine (or use a hand mixer).

For The Whipped Cream

For The Whipped Cream

whisk or hand mixer

whisk or hand mixer

mixing bowls

mixing bowls

3.

For the Pie Assembly

1.

Add filling to par baked pie crust and bake for 25 minutes or until the crust is brown.

For The Pie Filling

For The Pie Filling

For The Pie Crust

For The Pie Crust

oven

oven

2.

Top with whipped cream (recipe above).

For The Whipped Cream

For The Whipped Cream

3.

Serve and enjoy.

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