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LAST-MINUTE THANKSGIVING

cook:

4 h

Picture for LAST-MINUTE THANKSGIVING

4,687,793 views  Thanksgiving is different this year, but even if you've never made so much as a single fixin', there's no reason you can't still enjoy a comforting, delicious feast with those you love. It'll just be over webcam is all - which, let's face it, has its own advantages. So throw on your favorite pj's and ready the mute button for when your uncle starts talking politics, because we're exploring a new kind of Thanksgiving in 2020! One that can largely be prepared ahead of time, in about 4 hours all told.

8 Servings

US

original

metric

INGREDIENTS

For the Upside  down Roasted Chicken

For the Upside down Roasted Chicken

chicken (4 6 lbs)

1 whole chicken (4 6 lbs)

Butcher twine (or gauze)

Butcher twine (or gauze)

As needed duck fat, softened (room temperature)

As needed duck fat, softened (room temperature)

As needed kosher salt

As needed kosher salt

As needed freshly ground pepper

As needed freshly ground pepper

onion, roughly sliced

1 onion, roughly sliced

thyme sprigs, divided

12 thyme sprigs, divided

Lemon

0.5 Lemon

head of garlic, halved

1 head of garlic, halved

For the Cranberry Sauce

sugar + plus more as needed (adjust for tartness)

1 cup sugar + plus more as needed (adjust for tartness)

cranberries

1 bag cranberries

Splash, Gran Marnier

Splash, Gran Marnier

orange, sliced peel and juice

1 orange, sliced peel and juice

cinnamon

1 stick cinnamon

Knob of ginger, crushed

Knob of ginger, crushed

As needed water

As needed water

For the Brussels Sprouts

For the Brussels Sprouts

brussels sprouts

2 lbs brussels sprouts

As needed olive oil

As needed olive oil

As needed kosher salt

As needed kosher salt

As needed freshly ground pepper

As needed freshly ground pepper

of bacon, thick cut (not extra thick)

1 package of bacon, thick cut (not extra thick)

For the Apple Crumble Tart

For the Apple Crumble Tart

For the Crust:

For the Crust:

flour

10 oz flour

sugar

4 oz sugar

salt

1 tsp salt

butter, melted

15 tbsp butter, melted

For the Filling:

For the Filling:

brown sugar, packed

1 cup brown sugar, packed

Corn starch

2 tbsp Corn starch

Cinnamon

2 tsp. Cinnamon

Allspice

1 tsp. Allspice

1 ¼ clove

cardamom

½ tsp. cardamom

kosher salt

1 tsp. kosher salt

medium Granny Smith apples, sliced

5.5 medium Granny Smith apples, sliced

Butter

2 tbsp Butter

For the Topping:

For the Topping:

Remaining  crust dough

0.3333333333333333 Remaining crust dough

Flour

1 tbsp. Flour

Sugar

1 tbsp. Sugar

For the Stuffing

For the Stuffing

For the Croutons:

For the Croutons:

large loaf of sourdough bread

1 large loaf of sourdough bread

For the Sausage:

For the Sausage:

ground pork

1 lb ground pork

Garlic

½ tsp. Garlic

onion

0.5 onion

Minced sage

1 tbsp. Minced sage

kosher salt

1 tsp. kosher salt

Freshly ground pepper

1 tsp. Freshly ground pepper

For the Stuffing Assembly:

neutral oil

1 tbsp. neutral oil

Pork sausage mixture

Pork sausage mixture

Butter, unsalted

3 tbsp Butter, unsalted

chestnuts, chopped

1 cup chestnuts, chopped

onion, chopped

0.5 onion, chopped

carrots, chopped

2 carrots, chopped

celery stalks, chopped

2 celery stalks, chopped

Sage, chopped

1 ½ tbsp. Sage, chopped

Thyme leaves, chopped

1 tbsp. Thyme leaves, chopped

garlic

1 clove garlic

turkey broth

4 cups turkey broth

As needed kosher salt

As needed kosher salt

As needed freshly ground pepper

As needed freshly ground pepper

For the Pan Gravy

For the Pan Gravy

Neutral oil

1 tbsp. Neutral oil

Chicken neck

Chicken neck

onion, quartered (with skin)

0.5 onion, quartered (with skin)

celery leaves

1 bunch celery leaves

carrots, halved

2 carrots, halved

sprigs of thyme

4 sprigs of thyme

sage leaves

5 sage leaves

Black peppercorns

1 tbsp. Black peppercorns

bay leaf, dried

1 bay leaf, dried

(32 oz) carton turkey stock

1 (32 oz) carton turkey stock

Butter, unsalted

2 tbsp. Butter, unsalted

ap flour

3 tbsp. ap flour

Reserved fat from chicken

1 tbsp. Reserved fat from chicken

As needed kosher salt

As needed kosher salt

As needed black pepper

As needed black pepper

For the Mashed Potatoes

For the Mashed Potatoes

Yukon gold potatoes

Yukon gold potatoes

cream

1 cup cream

garlic, minced

2 cloves garlic, minced

(8 tbsp.) butter

1 stick (8 tbsp.) butter

As needed kosher salt

As needed kosher salt

As needed black pepper

As needed black pepper

DIRECTIONS

1.

For the Upside-down Roasted Chicken

1.

For optional dry brine, rinse and pat dry the chicken.

chicken (4 6 lbs)

1 whole chicken (4 6 lbs)

2.

Place the chicken on a rimmed baking sheet with an inlaid grilling rack.

3.

Cover the exterior of the chicken with a light coating of salt and pepper.

As needed kosher salt

As needed kosher salt

As needed freshly ground pepper

As needed freshly ground pepper

4.

Keep uncovered and refrigerated overnight or up to 24 hours.

5.

Preheat the oven to 425°F.

6.

Using your hand, gently separate the skin from the chicken meat without tearing it. Spread a thin layer of duck fat underneath the skin.

As needed duck fat, softened (room temperature)

As needed duck fat, softened (room temperature)

7.

Coat the bird in another layer of duck fat over the skin. Sprinkle it with salt and pepper. (make sure to get in all of the nooks and crannies)

As needed duck fat, softened (room temperature)

As needed duck fat, softened (room temperature)

As needed kosher salt

As needed kosher salt

As needed freshly ground pepper

As needed freshly ground pepper

8.

Tie the thighs together using butcher’s twine or gauze (truss the bird).

Butcher twine (or gauze)

Butcher twine (or gauze)

9.

Fill the cavity with half of the thyme, lemon, and garlic.

thyme sprigs, divided

6 thyme sprigs, divided

Lemon

0.5 Lemon

head of garlic, halved

1 head of garlic, halved

10.

Place the chicken breast-side down on a large skillet.

11.

Add onions and remaining thyme to fill the rest of the pan.

onion, roughly sliced

1 onion, roughly sliced

thyme sprigs, divided

12 thyme sprigs, divided

12.

Bake for 30 minutes. Remove the chicken from the oven and carefully flip the bird breast-side up.

13.

Return the pan to the oven and cook for another 30 minutes or until the thickest part of the chicken thigh registers 175°F and the breast skin is a deep golden brown. (If the meat is done but the skin needs more browning, turn the oven to broil for 3-5 minutes).

14.

Remove onions and rendered fat from the pan, but keep the stuck-on fond in the pan. Reserve the fat in a separate bowl.

15.

Let the chicken rest for 10 minutes before carving.

16.

For the Cranberry Sauce

1.

Combine all ingredients, save for water, in a medium saucepan.

sugar + plus more as needed (adjust for tartness)

1 cup sugar + plus more as needed (adjust for tartness)

cranberries

1 bag cranberries

Splash, Gran Marnier

Splash, Gran Marnier

orange, sliced peel and juice

1 orange, sliced peel and juice

cinnamon

1 stick cinnamon

Knob of ginger, crushed

Knob of ginger, crushed

For the Crust:

For the Crust:

2.

Cook over medium heat, stirring occasionally, until thick, bubbly, and the cranberries have burst.

3.

Taste for tartness (add sugar if needed), remove orange peel, ginger knob, and cinnamon stick.

4.

Add water if the mixture is too thick and continue to cook for another 15 minutes. Let cool.

As needed water

As needed water

5.

Serve immediately or refrigerate until ready to use.

6.

For the Brussel Sprouts

1.

Slice brussels sprouts in half and place in a large bowl.

brussels sprouts

2 lbs brussels sprouts

2.

Toss with olive oil, salt, and pepper

As needed olive oil

As needed olive oil

As needed kosher salt

As needed kosher salt

As needed freshly ground pepper

As needed freshly ground pepper

3.

Spread Brussels sprouts in an even layer on a baking sheet cut side down.

4.

Lay strips of bacon across the sprouts.

of bacon, thick cut (not extra thick)

1 package of bacon, thick cut (not extra thick)

5.

Cover and refrigerate until ready to cook.

6.

Bake at 425°F for 30-35 minutes.

7.

If the bacon isn’t crisp but the Brussels sprouts are done, remove the sprouts and cook the bacon for an additional 5-10 minutes.

8.

Once cooled enough to handle, chop bacon into small pieces and toss with the Brussels sprouts.

9.

For the Apple Pie

1.

For the Crust

1.

Preheat the oven to 350°F.

2.

Combine flour, sugar, salt, and melted butter in a bowl.

flour

10 oz flour

sugar

4 oz sugar

salt

1 tsp salt

butter, melted

15 tbsp butter, melted

3.

Press 2/3 of the dough mixture into the sides and bottom of a tart pan.

4.

Bake the crust for 20 minutes. Let cool.

5.

For the Filling

1.

Combine all ingredients (save for the apples and butter) in a large bowl.

Corn starch

2 tbsp Corn starch

brown sugar, packed

1 cup brown sugar, packed

Cinnamon

2 tsp. Cinnamon

Allspice

1 tsp. Allspice

1 ¼ clove

cardamom

½ tsp. cardamom

kosher salt

1 tsp. kosher salt

2.

Add apples and fold to combine.

medium Granny Smith apples, sliced

5.5 medium Granny Smith apples, sliced

3.

In a large skillet, heat butter on medium heat.

Butter

2 tbsp Butter

4.

Add apple mixture and cook until apples are tender (about 10 minutes). Let cool and reserve.

5.

For the Topping

1.

With the remaining 1/3 dough, add flour and sugar. Hand mix until just combined. Reserve until ready to use.

Remaining  crust dough

0.3333333333333333 Remaining crust dough

Flour

1 tbsp. Flour

Sugar

1 tbsp. Sugar

2.

For assembly, preheat the oven to 350°F.

3.

Pour apple filling over the baked crust and top with the crumbled dough.

4.

Bake at 350°F for 25-30 minutes or until golden brown on top.

5.

For the Stuffing

1.

For the Croutons,

1.

Cut bread into 1/2 inch cubes.

large loaf of sourdough bread

1 large loaf of sourdough bread

2.

Spread across an even layer across two baking sheets

3.

Bake at 200°F for 1.5 hours or until fully crisp. Let cool.

4.

For the Sausage

1.

Combine ingredients in a bowl. (Optional: refrigerate sausage meat overnight or until ready to cook stuffing)

ground pork

1 lb ground pork

Garlic

½ tsp. Garlic

onion

0.5 onion

Minced sage

1 tbsp. Minced sage

kosher salt

1 tsp. kosher salt

Freshly ground pepper

1 tsp. Freshly ground pepper

2.

For the Stuffing assembly

1.

In a large dutch oven, heat oil on medium-high heat.

neutral oil

1 tbsp. neutral oil

2.

Add pork, stir occasionally to break apart any large chunks.

Pork sausage mixture

Pork sausage mixture

3.

Cook until browned on all sides.

4.

Removed pork using a slotted spoon and reserve.

5.

Melt butter and add onion, carrots, and celery to the dutch oven and cook until tender (about 10 minutes).

Butter, unsalted

3 tbsp Butter, unsalted

onion, chopped

0.5 onion, chopped

carrots, chopped

2 carrots, chopped

celery stalks, chopped

2 celery stalks, chopped

6.

Meanwhile, begin heating turkey stock in a small saucepan.

turkey broth

4 cups turkey broth

7.

Add thyme, sage, and garlic and cook until fragrant. Add 1/2 cup of stock if the mixture gets too dry.

Sage, chopped

1 ½ tbsp. Sage, chopped

Thyme leaves, chopped

1 tbsp. Thyme leaves, chopped

garlic

1 clove garlic

8.

Return sausage to the dutch oven, add chestnuts and croutons, stir to combine.

chestnuts, chopped

1 cup chestnuts, chopped

9.

Add enough stock to moisten the bread.

turkey broth

4 cups turkey broth

10.

Gently fold ingredients and season with salt and pepper to taste.

As needed kosher salt

As needed kosher salt

As needed freshly ground pepper

As needed freshly ground pepper

11.

Turn off the heat and cover. Allow to sit for at least 10 minutes.

12.

Once the chicken is out of the oven, place the covered dutch oven in the oven for 7-10 minutes to crisp the stuffing.

13.

For the Pan Gravy

1.

Heat oil in a large pot, add chicken neck and onion and cook until chicken is browned on both sides and onions are tender.

Neutral oil

1 tbsp. Neutral oil

Chicken neck

Chicken neck

onion, quartered (with skin)

0.5 onion, quartered (with skin)

2.

Add celery leaves, carrots, thyme, sage, peppercorns, bay leaf, and turkey stock. Bring to a simmer and allow to cook until stock is reduced by 1/2 volume.

celery leaves

1 bunch celery leaves

carrots, halved

2 carrots, halved

sprigs of thyme

4 sprigs of thyme

sage leaves

5 sage leaves

Black peppercorns

1 tbsp. Black peppercorns

bay leaf, dried

1 bay leaf, dried

(32 oz) carton turkey stock

1 (32 oz) carton turkey stock

3.

Using the pot from cooking the chicken add butter, flour, and saved chicken fat to make a roux.

Butter, unsalted

2 tbsp. Butter, unsalted

ap flour

3 tbsp. ap flour

Reserved fat from chicken

¼ cup Reserved fat from chicken

4.

Add in reserved boosted turkey stock until sired thickness and then cook for 5 minutes over medium heat.

5.

Season to taste with salt and pepper.

As needed kosher salt

As needed kosher salt

As needed black pepper

As needed black pepper

6.

Reserve.

7.

For the Mashed Potatoes

1.

Peel and cut potatoes into 1/2 inch cubes.

Yukon gold potatoes

Yukon gold potatoes

2.

Place potatoes in a large high-sided skill and fill with cold water until the potatoes are completely covered.

3.

Bring to a boil over medium-high heat.

4.

Once boiling, cook for 15-20 minutes, until fork-tender (no resistance when prodded by a fork or pairing knife).

5.

Drain and mash potatoes with a masher in the same high-sided skillet.

6.

In a medium saucepan, melt butter over medium-high heat. Once frothy, add the garlic and cook until fragrant (about 3 minutes).

garlic, minced

2 cloves garlic, minced

(8 tbsp.) butter

1 stick (8 tbsp.) butter

7.

Slowly add the cream and cook until warmed through.

cream

1 cup cream

8.

Add cream mixture to the mashed potatoes and stir with a wood or plastic spatula.

9.

Season to taste with salt and pepper.

As needed kosher salt

As needed kosher salt

As needed black pepper

As needed black pepper

10.

Keep warm until ready to serve, or refrigerate and reheat the next day.

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