JPG’s Thanksgiving Recipe Picks
Not sure what to bring to this year’s Thanksgiving lunch or dinner? We’ve got you covered! 👇🏼
♦ Braided Herb Bread ♦
2 3/4 to 3 1/4 cups of all purpose flour
2 tbs sugar
1 package of Fleischmann’s Rapidrise yeast
2 tsp Spice Islands Fine Herbs or sweet basil
1 tsp salt
3/4 cup water
1/4 cup milk
3 tbs butter
In large bowl combine 1 1/4 cups of flour, sugar, undissolved yeast, 1 1/2 tsp of fine herbs and salt. Heat water milk and 2 tbs butter until very warm (120-130 F). Gradually add to dry ingredients; bear 2 minutes at medium speed of electric mixer; scraping bowl occasionally. Beat 2 mins at high speed. With spoon, stir in enough remaining flour to make soft dough. Knead on floured surface until smooth, about 4 minutes. Divide dough into 3 pieces; roll each to 24 inch rope; braid ropes. Place braid on greased baking sheet. Form into ring and pinch ends to seal; cover. Place large shallow pan on counter; half-fill with boiling water. Place sheet over pan. Let rise 15 minutes.
Bake 400F for 25 mins or until done. Melt remaining butter; brush on ring. Sprinkle with remaining fine herbs. Remove from sheet; cool on wire rack.
♦ Cranberry Jalepeño Dip ♦
12 oz fresh, uncooked cranberries
1/4 cup green onion
1-2 fresh jalapeno peppers
2 tbs cilantro (optional)
3/4 to 1 cup sugar (to taste)
1 tbs lemon juice
1/8 tsp salt
16 oz cream cheese whipped
Use hand food chopper to chop cranberries. (Best not to use a food processor to chop these as they liquify too much). Chop green onion, jalapeño peppers and cilantro. In a medium sized bowl, add chopped cranberries, green onion, cilantro and jalapeños. Add sugar, lemon juice and salt on top of cranberry mixture and stir gently until blended. Cover with plastic wrap and place in refrigerator overnight. Take cranberry mixture out of fridge and stir all ingredients together. Strain all liquid using a colander with small holes. Whip softened cream cheese with hand mixer until smooth (about 2 mins) and spread cream cheese over bottom of a pie plate of 9×9 dish. Pour cranberry mixture atop cream cheese and keep in fridge until ready to serve. Use a spoon to spread over Ritz crackers and enjoy!
♦ Insta-Pot Mashed Potatoes ♦
1 kg russet potatoes, peeled and quartered
480 ml water
110 g butter, plus more for serving
120 ml milk
120 g sour cream
Freshly ground black pepper
Add potatoes, water, and a generous pinch of salt to an instant pot. Place lid on Instant Pot and and set to manual, high, and set time for 12 minutes. When finished, turn valve to quick release. Drain any remaining liquid and transfer potatoes to a large bowl. Use a potato masher to mash until smooth.
Meanwhile, in a small pot over medium heat, melt butter with milk until warm. Pour over mashed potatoes and stir until creamy. Stir in sour cream and season with salt and pepper.
Transfer potatoes to a serving bowl and top with a pat of butter. Season with more pepper.
♦ Sweet Potato Casserole ♦
1/2 stick (4 tbs) unsalted butter, melted, plus more for buttering the baking dish
3-4 large sweet potatoes (about 1 3/4 pounds) peeled and cubed
1/2 cup milk
1/4 cup brown sugar, packed
1 tsp pure vanilla extract
1/2 tsp kosher salt
2 large eggs
1/2 cup all purpose flour
1/2 cup brown sugar, packed
1/2 stick (4 tbs) unsalted butter, melted
1/4 tsp kosher salt
3/4 cup chopped pecans
2-quart baking dish
For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish. Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.
♦ Stuffing ♦
¾ cup (1½ sticks) unsalted butter plus more for baking dish
1 pound good-quality day-old white bread, torn into 1-inch pieces (about 10 cups)
2½ cups chopped yellow onions
1½ cups ¼-inch slices celery
½ cup chopped flat-leaf parsley
2 tbs chopped fresh sage
1 tbs chopped fresh rosemary
1 tbs chopped fresh thyme
2 tsp kosher salt
1 tsp freshly ground black pepper
2½ cups low-sodium chicken broth, divided
2 large eggs
Preheat oven to 250°. Butter a 13x9x2-inch baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
Meanwhile, melt ¾ cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1¼ cups broth and toss gently. Let cool.
Preheat oven to 350°. Whisk 1¼ cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°, about 40 minutes.
Continue to bake dressing, uncovered, until set and top is browned and crisp, 40–45 minutes longer.
♦ Harvest Party Punch ♦
1/2 gal. apple cider
1 (750 mL) bottle Prosecco, chilled
1 c. vodka
12-oz non-alcoholic ginger beer
3 apples, sliced
2 oranges, sliced
Add cider, prosecco, vodka, and ginger beer to a large punch bowl or pitcher and gently stir. Add apple & orange slices. Sit back & enjoy!
♦ Smoked Turkey ♦
13-15 lb. turkey thawed with giblets and innards removed
1/2 large white onion diced
5 cloves garlic
4 tbs cold salted butter cut into 8 small pieces
Smoked Turkey Brine
2 gallons water
1.5 cups kosher salt
½ large white onion chopped
5 cloves garlic smashed
1 tbs peppercorns
1 tbs whole cloves
3 sprigs fresh thyme
3 sprigs of fresh rosemary
2 tbs dried thyme
2 tbs dried rosemary
4 tsp dried oregano
6 tbs brown sugar
4 tbs garlic powder
6 tsp coarse salt
4 tsp pepper
2 tbs chili powder
4 tsp smoked paprika
4 cups chicken broth
2 cloves garlic smashed
2 sprigs fresh sage
2 sprigs fresh rosemary
2 sprigs fresh thyme
♦ Dutch Apple Pie ♦
1cup Gold Medal™ all-purpose flour
1/2 tsp salt
1/3 cup plus 1 tbs shortening
2 to 3 tbs cold water
8 cups sliced cored peeled apples
1/2 cup granulated sugar
1/4 cup Gold Medal™ all-purpose flour
1/4 teaspoon ground cinnamon
1 tablespoon lemon juice
1/2 cup unsalted butter, softened
1 cup Gold Medal™ all-purpose flour
2/3 cup packed brown sugar
1 tablespoon granulated sugar
In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
Heat oven to 400°F. On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
In large bowl, toss Filling ingredients. Pour into pie plate, mounding apples toward center.
In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.