Our Team's Favorite Thanksgiving Recipes
RICHARD'S RECIPE
Organic Spaghetti Squash Boats
Steps:
- Slice a large organic spaghetti squash lengthwise.
- Scoop out the seed and loose squash strands.
- Coat the inside with olive oil, salt and pepper
- Turn squash halves skin up and put on large cookie sheet.
- Roast at 375 for 30-40 minutes, make sure outside skin is soft. Let cool.
- Fill the boat with grated cheese, sautéed mushrooms and onions, warmed pasta sauce, sautéed vegetables(meatballs or chopped chicken or shrimp optional)
- Top with grated Parmesan.
DIANA'S RECIPE
Taiwanese Turkey Rice
Ingredients
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2 pounds (900g) bone-in turkey pieces, such as the breast or legs, breasts cut through the bone into large chunk, legs divided into drumsticks and thighs (see note)
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1/2 teaspoon Diamond Crystal kosher salt, divided; for table salt, use half as much by volume
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1/2 teaspoon white pepper, divided
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1/4 cup (60ml) vegetable oil
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2 shallots (85g), thinly sliced
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1/2 cup (120ml) water
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1 teaspoon (4g) sugar
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1 teaspoon (5ml) soy sauce
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1 tablespoon (7g) Sichuan peppercorns
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Fresh cilantro leaves, for garnish
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Cooked white rice, for serving
Steps:
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Rub the turkey with 1/4 teaspoon each of the salt and white pepper. Choose a large pot with a lid, such as a Dutch oven, and place a steamer rack inside. Fill the pot with 2 cups (475ml) of water. Place the turkey on a dish that fits inside the pot and sits atop the steamer rack. (In order to save the turkey drippings, the turkey should not be placed directly on a rack with holes.) Bring water to a boil, then reduce to a simmer and cover the pot. Steam the turkey until its internal temperature close to the bone reaches 180°F (82°C), about 30 minutes. Let cool. Reserve the juices and drippings.
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Once the turkey meat has cooled, pull the meat into bite-size shreds by hand and discard the bones and skin.
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Heat the vegetable oil in a small pot over medium-high heat until shimmering. Add the sliced shallots and cook, stirring, until golden brown, about 3 minutes. Transfer immediately to a paper towel-lined plate. Reserve the cooking oil.
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Combine the shallot cooking oil with 1/2 cup (120ml) of reserved juices and drippings from the steamed turkey. Add water, sugar, soy sauce, Sichuan peppercorns, and remaining 1/4 teaspoon each of salt and white pepper. Add half of the fried shallots, saving the rest for garnish. Whisk mixture over medium heat to dissolve sugar. Bring to a gentle boil and simmer, uncovered until sauce is reduced by half, about 30 minutes. Strain sauce and discard solids.
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To serve, scoop rice into individual serving bowls and top with a mound of the shredded turkey meat. Spoon the sauce over each bowl. Finish with the fried shallots and cilantro for garnish.
ZOË'S RECIPE
Sweet Potatoes with Marshmallows
Ingredients:
-
4 pounds sweet potatoes, quartered
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3 cups miniature marshmallows, divided
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1 ¼ cups butter
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1 ¼ cups brown sugar
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ground cinnamon to taste
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ground nutmeg to taste
Steps:
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Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
- Bring a large pot of water to a boil. Add potatoes and boil until slightly underdone, about 15 minutes; drain and peel when cool enough to handle.
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While potatoes are cooling, combine 2 cups marshmallows, butter, brown sugar, cinnamon, and nutmeg in a large saucepan over medium heat; cook, stirring occasionally, until marshmallows are melted.
- Stir potatoes into marshmallow sauce, mashing about half of the potatoes and breaking the other half into bite-sized chunks. Transfer into the prepared baking dish.
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Bake in the preheated oven for 15 minutes.
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Sprinkle remaining 1 cup marshmallows evenly over top and continue to bake until marshmallows are slightly toasted and golden brown, about 5 minutes.
LAUREN'S RECIPE
Fall Salad
Ingredients for salad:
- one box of arugula
- 1/4 cup pomegranate seeds
- 1 honeycrisp apple
- 2 delicata squash
- 1 avocado
- 1 shallot
Ingredients for dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- 1 tablespoon dijon mustard
- Salt and pepper to taste
- 1/2 teaspoon dried oregano
Steps:
- Preheat oven to 375 degrees.
- Remove seeds from Delicata squash and cut into rounds (about 1/2 inch think), coat in olive oil, salt and pepper.
- Roast for 30-40 mins, flipping halfway until golden brown.
- Put the lettuce in a large bowl. Add pomegranate seeds and thinly sliced shallots. Add thinly sliced apples on top. Finish with the roasted delicata and avocado.
- Add dressing to serve.
