Williams-Sonoma Thanksgiving, Sharing Traditions
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hanksgiving is one of America’s Thanksgiving, from our Williams-Sonoma T greatest traditions. Regardless of Collection series. Featuring more than 40 our age or where we live, the recipes by well-known chef Michael fourth Thursday in November brings McLaughlin, this cookbook includes us together for a day beautiful photographs defined by hospitality and and helpful information the shared pleasures of on cooking techniques familiar foods and time- and ingredients. honored rituals. With these resources in Whether you’re duplicating hand, along with your family recipes that have favorite family recipes, been passed down through I am sure that you will generations or creating a be inspired to create a new Thanksgiving tradi- wonderful meal. tion, preparing the feast Happy Thanksgiving! can be overwhelming. To help you out, we put together this booklet, which includes tips and suggestions for Chuck E. Williams planning your Thanksgiving menu and preparing the meal. Thanksgiving Menu This year, we are sharing with you a few recipes from Marion Cunningham’s Roasted Stuffed Turkey Thanksgiving menu, which is featured in Fresh Sage Stuffing our magazine, Williams-Sonoma TASTE. Mashed Potatoes Her recipes reflect the simplicity and good Simple Cranberry Sauce flavors of a traditional Thanksgiving dinner. Basic Turkey Gravy As you plan your menu, we also suggest Steamed Persimmon Pudding you look through our just-released book, Creamy Pumpkin Pie Thanksgiving Timeline If you are preparing the Thanksgiving meal this year, we know how important it is to be organized. Here are a few tips and suggestions for making the preparation easier. 1 to 2 weeks before Thanksgiving ❍ Confirm the number of guests and plan your menu. ❍ Order the appropriate-size turkey. ❍ Plan your table settings, serving dishes and decorations. ❍ Make your shopping and “to do” lists. A Few Days Before Thanksgiving ❍ Carefully read through all the recipes to determine the food and equipment you will need. Start your shopping. ❍ Organize the serving dishes and beverages and finish getting your house in order. ❍ If you have time, prepare any food that can be done ahead of time, such as cranberry sauce and pie pastry. The Day Before thanksgiving ❍ Pick up the turkey. ❍ Complete your food shopping. ❍ Consult the roasting chart and determine when you will need to start preparing the turkey. ❍ If using fresh bread for the stuffing, put it out to dry overnight. ❍ Set the table. Thanksgiving Day ❍ Get up early, have breakfast and organize your day. 1 ❍ Remove the turkey from the refrigerator and bring to room temperature, 1 to 1 ⁄2 hours. 1 Note: Do not leave turkey at room temperature longer than 1 ⁄2 hours. ❍ Steam the persimmon pudding and/or bake the pumpkin pie in the morning. ❍ Prepare the stuffing. ❍ Prepare the turkey and put it in the oven at the determined time. Note: Do not stuff turkey until just before you put it in the oven. ❍ While roasting and basting the turkey, begin cooking the side dishes. ❍ Transfer the turkey to a carving board; prepare gravy and reheat side dishes. ❍ Seat your guests, carve the turkey and serve dinner. Roasted Stuffed Turkey You might consider not stuffing the turkey and baking the stuffing separately. This will make less work for you, and the turkey will cook faster, too. —CEW 1 turkey, about 12 lb., at room temperature 1 recipe Fresh Sage Stuffing 8 Tbs. (1 stick) softened unsalted butter Salt and freshly ground pepper, to taste Preheat an oven to 325°F. Line a roasting rack with greased parchment paper or thoroughly grease the rack and place in a large roasting pan. Remove and discard the giblets. Rinse the turkey inside and out and pat dry with paper towels. Stuff the body and neck cavities loosely with the sage stuffing. Using kitchen twine, tie the legs together. Using 2 turkey lacers, pin the loose skin down to keep the stuffing from falling out. Fold the wings underneath the body. Rub the butter over the turkey, coating it thoroughly. Season the turkey with salt and pepper. Place the turkey, breast side down, on the prepared rack and transfer the roasting pan to the oven. After 1 hour, using 2 clean oven mitts or thick wads of paper towels to protect your hands, turn the turkey breast side up. Roast until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165° to 170°F and the thigh registers 175° to 185°F, about 2 hours more. Transfer the turkey to a warmed platter and cover loosely with a clean kitchen towel or aluminum foil. Remove the stuffing from the turkey and place in a warmed serving dish. Let the turkey rest for 15 to 45 minutes before carving. Serves 6 to 8. Adapted from Williams-Sonoma TASTE Magazine, “A Traditional Thanksgiving,” by Marion Cunningham (Holiday 2001). Fresh Sage Stuffing Sage is the flavor of Thanksgiving. You will be surprised how delicious old-fashioned sage stuffing is! —CEW 1 8 Tbs. (1 stick) unsalted butter ⁄2 cup finely chopped fresh flat-leaf parsley 1 1 ⁄2 cups finely chopped onion, plus more as needed 1 tsp. salt, plus more as needed 1 1 ⁄2 cups finely chopped celery 1 tsp. freshly ground pepper, plus more as needed 1 8 cups dry bread cubes ⁄2 to 1 cup turkey or chicken broth 3 Tbs. finely chopped fresh sage, plus more as needed In a fry pan over medium heat, melt 2 Tbs. of the butter. Add the onion and celery and cook, stirring often, until the vegetables are soft but not browned, 6 to 8 minutes. In a small saucepan over low heat, melt the remaining 6 Tbs. butter. In a large bowl, combine the bread cubes, sage, parsley, salt and pepper. Add the onion mixture and the melted butter and toss to combine. Slowly add the broth, tossing the mixture. Add only enough liquid to moisten the stuffing; too much will make it sodden. To test if the moisture and seasonings are correct, melt a little butter in a fry pan, add a rounded tablespoon of stuffing and stir until lightly golden. Taste and, if a livelier flavor is desired, add more sage, onion, salt or pepper. Makes 9 cups. Adapted from Williams-Sonoma TASTE Magazine, “A Traditional Thanksgiving,” by Marion Cunningham (Holiday 2001). Sage Wrapping fresh sage leaves in a damp paper towel and storing them in the crisper section of your refrigerator will prevent them from turning black. A bouquet of sage is a beautiful garnish for the turkey platter. Mashed Potatoes Don’t be tempted to beat the potatoes in a food processor. They’ll turn out gluey. A potato masher, wooden spoon or potato ricer will produce better mashed potatoes. If you use a ricer, you don’t need to peel the potatoes. —CEW 12 russet or Idaho potatoes, about 4 lb. total 1 1 to 1 ⁄2 cups hot milk 1 8 to 12 Tbs. (1 to 1 ⁄2 sticks) unsalted butter Salt and freshly ground pepper, to taste Peel the potatoes and cut them into quarters. Put them in a large pot and add cold water just to cover. Bring to a boil over high heat and boil gently until the potatoes are tender when pierced with a fork, 15 to 20 minutes. Drain the potatoes well and return them to the pot. Place the pot over very low heat. Add 1 cup hot milk and 8 Tbs. butter. Mash with a potato masher or wooden spoon until free of lumps, or put the potatoes through a ricer. Transfer the potatoes to a warmed bowl and whip with a fork or whisk until light and fluffy, adding more milk and butter, if needed. Season with salt and pepper. Serve immediately, or keep hot in a low oven or over simmering water in a double boiler. Serves 8. Adapted from Williams-Sonoma TASTE Magazine, “A Traditional Thanksgiving,” by Marion Cunningham (Holiday 2001). Simple CRANBERRY SAUCE & Basic Turkey Gravy When making cranberry sauce, do not cook the cranberries too long. The berries should just pop open, not cook down. Be sure to make enough gravy. Everybody loves it, and the mashed potatoes and turkey need it. —CEW For the Simple Cranberry Sauce: 1 cup water 12 oz. fresh cranberries 1 1 ⁄4 cups sugar, plus more as needed In a saucepan over medium-high heat, bring the water to a boil. Add the cranberries and sugar. Cook until the cranberry skins pop, about 6 minutes. Taste and add more sugar, if needed. Skim off the pink froth and let the cranberry sauce cool. Refrigerate until ready to serve. Makes 2 cups. Adapted from Williams-Sonoma TASTE Magazine, “A Traditional Thanksgiving,” by Marion Cunningham (Holiday 2001). For the Basic Turkey Gravy: Pan drippings from 1 recipe Roasted Stuffed Turkey Melted unsalted butter, as needed 6 Tbs. all-purpose flour Salt and freshly ground pepper, to taste 4 cups hot turkey or chicken broth 1 After removing the turkey from the roasting pan, skim off all but ⁄2 cup of the pan 1 1 drippings. If there is less than ⁄2 cup in the pan, add melted butter to make ⁄2 cup. Place the pan over medium heat and stir with a wooden spoon, scraping up the browned bits from the pan bottom. (If the roasting pan is awkward to handle, Whisk scrape and pour the drippings into a saucepan.) Add the flour, whisking constantly To prevent lumps in your to mix well, and cook until lightly browned, 3 to 4 minutes. gravy, whisk constantly as you add the flour to Season with salt and pepper and slowly pour in the hot broth, whisking constantly.