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LAST-MINUTE THANKSGIVING
cook:
4 h
4,694,023 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
1 whole chicken (4 6 lbs)
Butcher twine (or gauze)
As needed duck fat, softened (room temperature)
As needed kosher salt
As needed freshly ground pepper
1 onion, roughly sliced
12 thyme sprigs, divided
0.5 Lemon
1 head of garlic, halved
For the Cranberry Sauce
1 cup sugar + plus more as needed (adjust for tartness)
1 bag cranberries
Splash, Gran Marnier
1 orange, sliced peel and juice
1 stick cinnamon
Knob of ginger, crushed
As needed water
For the Brussels Sprouts
2 lbs brussels sprouts
As needed olive oil
As needed kosher salt
As needed freshly ground pepper
1 package of bacon, thick cut (not extra thick)
For the Apple Crumble Tart
For the Crust:
10 oz flour
4 oz sugar
1 tsp salt
15 tbsp butter, melted
For the Filling:
1 cup brown sugar, packed
2 tbsp Corn starch
2 tsp. Cinnamon
1 tsp. Allspice
1 ¼ clove
½ tsp. cardamom
1 tsp. kosher salt
5.5 medium Granny Smith apples, sliced
2 tbsp Butter
For the Topping:
0.3333333333333333 Remaining crust dough
1 tbsp. Flour
1 tbsp. Sugar
For the Stuffing
For the Croutons:
1 large loaf of sourdough bread
For the Sausage:
1 lb ground pork
½ tsp. Garlic
0.5 onion
1 tbsp. Minced sage
1 tsp. kosher salt
1 tsp. Freshly ground pepper
For the Stuffing Assembly:
1 tbsp. neutral oil
Pork sausage mixture
3 tbsp Butter, unsalted
1 cup chestnuts, chopped
0.5 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 ½ tbsp. Sage, chopped
1 tbsp. Thyme leaves, chopped
1 clove garlic
4 cups turkey broth
As needed kosher salt
As needed freshly ground pepper
For the Pan Gravy
1 tbsp. Neutral oil
Chicken neck
0.5 onion, quartered (with skin)
1 bunch celery leaves
2 carrots, halved
4 sprigs of thyme
5 sage leaves
1 tbsp. Black peppercorns
1 bay leaf, dried
1 (32 oz) carton turkey stock
2 tbsp. Butter, unsalted
3 tbsp. ap flour
1 tbsp. Reserved fat from chicken
As needed kosher salt
As needed black pepper
For the Mashed Potatoes
Yukon gold potatoes
1 cup cream
2 cloves garlic, minced
1 stick (8 tbsp.) butter
As needed kosher salt
As needed black pepper
DIRECTIONS
1.
For the Upside-down Roasted Chicken
1.
For optional dry brine, rinse and pat dry the chicken.
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 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)
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 kosher salt
As needed freshly ground pepper
8.
Tie the thighs together using butcher’s twine or gauze (truss the bird).
Butcher twine (or gauze)
9.
Fill the cavity with half of the thyme, lemon, and garlic.
6 thyme sprigs, divided
0.5 Lemon
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.
1 onion, roughly sliced
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.
1 cup sugar + plus more as needed (adjust for tartness)
1 bag cranberries
Splash, Gran Marnier
1 orange, sliced peel and juice
1 stick cinnamon
Knob of ginger, crushed
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
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.
2 lbs brussels sprouts
2.
Toss with olive oil, salt, and pepper
As needed olive oil
As needed kosher salt
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.
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.
10 oz flour
4 oz sugar
1 tsp salt
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.
2 tbsp Corn starch
1 cup brown sugar, packed
2 tsp. Cinnamon
1 tsp. Allspice
1 ¼ clove
½ tsp. cardamom
1 tsp. kosher salt
2.
Add apples and fold to combine.
5.5 medium Granny Smith apples, sliced
3.
In a large skillet, heat butter on medium heat.
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.
0.3333333333333333 Remaining crust dough
1 tbsp. Flour
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.
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)
1 lb ground pork
½ tsp. Garlic
0.5 onion
1 tbsp. Minced sage
1 tsp. kosher salt
1 tsp. Freshly ground pepper
2.
For the Stuffing assembly
1.
In a large dutch oven, heat oil on medium-high heat.
1 tbsp. neutral oil
2.
Add pork, stir occasionally to break apart any large chunks.
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).
3 tbsp Butter, unsalted
0.5 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
6.
Meanwhile, begin heating turkey stock in a small saucepan.
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.
1 ½ tbsp. Sage, chopped
1 tbsp. Thyme leaves, chopped
1 clove garlic
8.
Return sausage to the dutch oven, add chestnuts and croutons, stir to combine.
1 cup chestnuts, chopped
9.
Add enough stock to moisten the bread.
4 cups turkey broth
10.
Gently fold ingredients and season with salt and pepper to taste.
As needed kosher salt
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.
1 tbsp. Neutral oil
Chicken neck
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.
1 bunch celery leaves
2 carrots, halved
4 sprigs of thyme
5 sage leaves
1 tbsp. Black peppercorns
1 bay leaf, dried
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.
2 tbsp. Butter, unsalted
3 tbsp. ap flour
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 black pepper
6.
Reserve.
7.
For the Mashed Potatoes
1.
Peel and cut potatoes into 1/2 inch cubes.
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).
2 cloves garlic, minced
1 stick (8 tbsp.) butter
7.
Slowly add the cream and cook until warmed through.
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 black pepper
10.
Keep warm until ready to serve, or refrigerate and reheat the next day.
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