THANKSGIVING BALLS INSPIRED BY PSYCH

For the Turkey Leg

Preheat the oven to 350 °F. Prepare a large rimmed baking sheet with aluminum foil and a metal rack.

Pat the turkey legs dry, then arrange them evenly on the prepared baking sheet.

Combine the butter and spices in a small bowl and whisk to combine.

Brush the turkey drums with the melted butter mixture.

Roast the turkey legs for 30 minutes, then brush the turkey legs with the remaining melted butter mixture and rotate the pan. Roast for an additional 35-45 minutes or until the internal temperature of the drumsticks reach 170 °F - 175 °F.

If the skin browns too quickly, tent the drums with aluminum foil. If the skin is not browned enough, broil the drums for 5 minutes or until browned and sizzling.

Allow the turkey legs to cool for 15-20 minutes before shredding.

For the Green Beans Almondine

Bring a large pot of water to a boil and season with 1 tablespoon of salt.

Meanwhile, toast the almonds in a dry skillet for 2-3 minutes, while stirring periodically, until lightly golden and fragrant. Set almond aside until ready to use.

Add the green beans to the boiling water and cook for 4 minutes or until bright green and al dente.

While the green beans are cooking, add the butter to a large skillet. Melt the butter over medium heat, then add the garlic. Cook for 1-2 minutes or until the garlic is fragrant. Add the almond to the pan and toss to combine.

Using a slotted spoon or tongs, transfer the al dente green beans to the large skillet with the almond mixture.

Toss to combine the green beans with the butter and almonds, continue to cook for 1-2 minutes or until the greens beans are just tender.

Allow the green beans to cool completely.

For the Pumpkin Pie

Preheat the oven to 400°F.

Roll the pie crust out to a round about 13 to 14-inches wide. Line a 9-inch pie pan with the pie dough round, making sure there aren’t any folds in the dough.

Crimp the edges of the pie as you like, then refrigerate the lined pie shell for 20-30 minutes.

Place a layer of parchment paper into the chilled pie shell, then fill the cavity with sugar, rice, or dried beans.

Bake the pie crust for 35-40 minutes or until the dough is looks dry. Then, remove the parachmet paper and pie weights and return the pie shell to the oven. Bake for an additional 7-10 minutes or until the center of the pie turns a pale golden brown and the edges are beginning to brown.

Allow the pie shell to cool completely.

Reduce the oven temperature to 300°F with convection fan on.

Meanwhile, prepare the filling: combine the sugar and spices in a small bowl and whisk to combine. Add eggs, pumpkin puree, and vanilla to a large bowl and whisk to combine. Then add the sugar mixture, and while whisking,slowly pour in the evaporated milk.

Pour the pie filling into the cooled pie shell, then transfer the pie to a rimmed baking sheet.

Bake the pie for 45-55 minutes or until the edges are completely set but the center is just a bit wobbly.

Allow the pie to cool at room temperature for at least 4 hours, then refrigerate if not using immediately.

For the Thanksgiving Balls

Combine the turkey, stuffing, gravy, green beans, cranberry sauce, pumpkin pie, and andres mint on a clean work surface. Using a bench scraper or sharp knife, chop and fold to loosely combine the ingredients into a semi-combined mass.

Roll the thanksgiving filling into balls about the size of a lacrosse ball. Wrap the filling balls in the mash potatoes and pat/roll the masses into a spheres.

Refrigerate the thanksgiving balls for 30 minutes.

Meanwhile, preheat the fry oil in a large pot to 365 - 375 °F.

Combine the cornstarch and 4 tablespoons flour in a shallow dish. In a seperate large bowl, combine the remaining 3 cups of flour, salt, pepper, baking powder, and lager. Whisk to combine the beer batter, then quickly begin dredging the thanksgiving balls.

First dredge the balls in the cornstarch mixture, then in the beer batter. Carefully, lower the battered balls into the fry oil and fry for 4-6 minutes or until golden brown and heated through. Make sure to only fry 2 thanksgiving balls at a time to avoid overcrowding and/or overflowing the pot.

Serve immediately and enjoy.