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Home , Cranberry, Cranberry sauce, Pumpkin pie

hanksgiving is one of America’s , 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 our magazine, Williams-Sonoma TASTE. Mashed Potatoes Her recipes reflect the simplicity and good Simple Sauce flavors of a traditional . Basic Turkey As you plan your menu, we also suggest Steamed Persimmon Pudding you look through our just-released book, Creamy 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 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 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 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 too long. The 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 , 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. the drippings, and use Cook, whisking, until smooth and thickened, about 2 minutes. Simmer for about hot turkey broth rather 10 minutes to develop the flavors. Serves 8. than cool. A whisk is also a great tool Adapted from Williams-Sonoma TASTE Magazine, “A Traditional Thanksgiving,” by Marion Cunningham for mixing salad dressings. (Holiday 2001). Steamed Persimmon Pudding

If you have never tasted persimmon pudding, you have a treat in store! —CEW

1 cup persimmon pulp (from about 3 ripe Hachiya persimmons) 2 tsp. baking soda 8 Tbs. (1 stick) softened unsalted butter

1 1 ⁄2 cups sugar 2 eggs 1 Tbs. fresh lemon 2 Tbs. dark rum 1 cup all-purpose flour 1 tsp. ground

1 ⁄2 tsp. salt 1 cup broken walnuts or pecans 1 cup golden raisins

Grease a 2-quart pudding mold. The mold must have a lid or be tightly covered with aluminum foil while steaming; if you don’t have a pudding mold, a can with a plastic lid works well. Fill a pot that is large enough to hold the pudding mold with enough water to come halfway up the sides of the mold. Place a rack or a Mason jar ring on the bottom of the pot, underneath the mold; this will allow the water to circulate freely while the pudding is steaming. Bring the water to a boil over medium heat.

Meanwhile, in a small bowl, stir together the persimmon pulp and baking soda. Set aside; the mixture will become quite stiff.

In a large bowl, cream together the butter and sugar. Add the eggs, lemon juice and rum and beat well. Add the flour, cinnamon and salt and stir to blend. Add the persimmon mixture and beat until well blended. Stir in the nuts and raisins. Spoon the batter into the prepared mold, cover and place in the pot. Steam for 2 hours. Remove the mold from the pot and let rest for 5 minutes. Run a sharp knife around the edge of the mold to loosen the pudding, invert the mold onto a wire rack and lift off the mold. Let the pudding stand on the rack to cool. Serve warm or at room temperature. Serves 8 to 10.

Adapted from Williams-Sonoma TASTE Magazine, “A Traditional Thanksgiving,” by Marion Cunningham (Holiday 2001). Creamy Pumpkin Pie

This is pumpkin pie at its best! Serve this classic pie slightly warm or at room temperature, and accompany with or a small scoop of , if you wish. —CEW

3 1 ⁄4 cups homemade or canned pumpkin puree

3 ⁄4 cup firmly packed golden brown sugar

2 ⁄3 cup cream , at room temperature 3 eggs

1 1 ⁄2 cups half-and-half 1 tsp. vanilla extract

1 ⁄2 tsp. ground

1 ⁄2 tsp. ground , plus more for garnish

1 ⁄4 tsp. ground cinnamon

1 ⁄8 tsp. ground Pinch of salt 1 unbaked 10-inch prepared or homemade pie shell, chilled Unsweetened whipped cream for serving (optional)

Position a rack in the lower third of an oven and preheat to 425°F. In a large bowl, whisk together the pumpkin puree, brown sugar and cream cheese until smooth. Whisk in the eggs one at a time. Add the half-and-half, 1 vanilla, ginger, the ⁄2 tsp. allspice, the cinnamon, cloves and salt and stir to combine. Pour the filling into the pie shell.

Place the pie in the oven and bake for 15 minutes. Reduce the oven temperature to 350°F and continue to bake until the filling is evenly but not firmly set, about 35 minutes more, for a total baking time of about 50 minutes. Check the pie 10 minutes before it is ready; if it is browning too fast, cover the crust with a collar of aluminum foil.

Transfer the pie to a wire rack and let cool to room temperature before serving. Cut the pie into wedges, top each wedge with whipped cream and lightly dust with allspice. Serves 8.

Adapted from Williams-Sonoma Collection Series, Thanksgiving, by Michael McLaughlin (Simon & Schuster, 2001). Turkey Soup

This is an easy recipe that will give you one or two comforting meals after Thanksgiving. —CEW

2 Tbs. unsalted butter 1 yellow onion, chopped 3 carrots, chopped 3 celery stalks, chopped 6 cups homemade chicken stock or canned low-sodium chicken broth 1 cup broken egg noodles or other large, flat pasta 2 cups chopped cooked turkey meat Salt and freshly ground pepper, to taste

In a large soup pot over medium heat, melt the butter. Add the onion, carrots and celery and cook, stirring occasionally, until the vegetables are tender, 7 to 10 minutes. Add the stock and bring to a boil. Reduce the heat so the stock is just barely simmering. Add the egg noodles and simmer until they are cooked through, 2 to 3 minutes more. Add the turkey and simmer until the meat is heated through, 1 to 2 minutes more. Season with salt and pepper. Ladle the soup into warmed bowls. Serves 4 to 6.

Williams-Sonoma Kitchen

Mirepoix A classic French mixture of diced onion, carrot and celery, mirepoix adds depth of flavor to soups. To best capture its flavor, sauté the mirepoix in butter or olive oil before adding the stock or other liquid to the pot. All About Turkey

The information that follows includes general guidelines for roasting a turkey. If you are preparing our roasted stuffed turkey in this booklet, follow the specific techniques described in the recipe.

What size turkey to buy

1 To ensure ample servings for Thanksgiving dinner as well as generous leftovers, allow 1 to 1 ⁄4 lb. of turkey per person.

What size pan to use For best results, roast your turkey on a rack in an open pan. If you use a foil roasting pan, double it for extra strength. Turkey Pan

1 10 to 14 lb. 14" x 10" x 2 ⁄2" high (medium)

1 1 14 to 20 lb. 17" x 11 ⁄2" x 2 ⁄2" high (large)

1 20+ lb. 19" x 14" x 3 ⁄2" high (extra-large)

Trussing an Unstuffed Turkey Trussing, or tying, a turkey into a compact shape ensures that it will cook evenly. Even after the turkey is roasted and the string is removed, the turkey will hold its shape for easier carving.

Step 1 – Set the turkey breast side up, cross the legs and loop a piece of kitchen Figure A twine over, around and under the crossed legs several times, tying securely. (Figure A) Step 2 – To tie the wings, slide a long piece of kitchen twine underneath the body just below the shoulder joints. Bring the string up over the wings, securing them close to the body, and tie snugly across the breast. (Figure B) Figure B Trussing a Stuffed Turkey Fill the body and neck cavities loosely with stuffing. Step 1 – Pass trussing pins through the skin on both sides of the cavity. Cut a generous length of twine and, starting at the topmost pin, lace the twine back and forth as you would shoelaces. Pull it snug and tie securely at the bottom. (Figure C) Figure C Step 2 – Pull the neck skin over the stuffing and fasten it underneath with trussing pins or sturdy toothpicks. (Figure D) Step 3 – Truss legs and wings as directed for an unstuffed turkey above. (Figures A & B)

Figure D All about turkey

Roasting the Turkey

1 Remove the turkey from the refrigerator 1 to 1 ⁄2 hours before roasting. Do not leave the turkey at room temperature 1 longer than 1 ⁄2 hours. Roasting times are calculated for an unstuffed turkey roasted at 400°F, breast side down, for the first 45 minutes, then turned breast side up and roasted at 325°F until done. The breast meat should register 165° to 170°F on a meat thermometer and the thigh meat, 175° to 185°F. Allow 13 to 15 minutes per pound.

Turkey Approximate Times

1 10 to 12 lb. 2 ⁄2 to 3 hours

3 1 12 to 14 lb. 2 ⁄4 to 3 ⁄4 hours

3 14 to 16 lb. 3 to 3 ⁄4 hours

1 16 to 18 lb. 3 ⁄4 to 4 hours

1 1 18 to 20 lb. 3 ⁄2 to 4 ⁄4 hours

3 1 20+ lb. 3 ⁄4 to 4 ⁄2 hours

Roasting a Stuffed Turkey Stuff the turkey just before putting it in the oven (do not stuff it earlier). Spoon the stuffing loosely into the body and neck cavities. Do not overfill, as the stuffing will expand during baking. Truss the turkey according to the instructions on the previous page. To ensure an evenly cooked stuffed turkey, roast the bird slowly, breast side up, covering the breast loosely with foil for the first two-thirds of the roasting time. Using the chart above, add about 30 minutes to the total cooking time for stuffed birds weighing 16 lb. or less, and about 60 minutes for stuffed birds weighing more than 16 lb.

Testing for Doneness The breast and thighs must reach different internal temperatures for ideal doneness. Begin testing for doneness 30 minutes before the total roasting time is reached. For the breast: Insert the thermometer into the meatiest part, several inches above the wings. (Figure A) For the thigh: Insert the thermometer away from the bone, alongside the opening of the main cavity under the drumstick. This is the meatiest part of the thigh. (Figure B)

Figure A Figure B All about turkey

Tips The turkey will continue to cook internally once it is removed from the oven, so you may remove it 3 to 4 degrees before the minimum temperature is reached. Cover the bird loosely with aluminum foil. Let the turkey rest 20 to 30 minutes after taking it out of the oven. This allows time for some of the to be absorbed back into the meat, which will be easier to carve and more moist. If roasting a stuffed bird, be sure the stuffing reaches 165°F. Remove all stuffing at serving time. After dinner, remove any remaining meat from the bones and refrigerate the leftovers.

Carving the turkey A sharp knife and a two-pronged fork to steady the bird will enable you to carve the turkey easily and safely. A knife with a flexible yet sturdy blade is best for following the contours of a large bird. Removing the Legs and Wings: With the turkey placed breast side up, cut through the skin between the leg and body. Pull the leg outward to locate the joint at the body, then cut through the joint to remove the leg. Remove each wing in the same manner. (Figure A) Carving the Drumsticks and Thighs: Cut between the joint to separate the drumstick and thigh. Secure the drumstick with the fork and slice the meat lengthwise along the bone, turning after each slice. Place the thigh flat side down and slice the meat parallel to the bone. (Figure B) Carving the Breast: Insert the fork close to the breastbone to steady the bird. Make a preliminary cut through the breast meat just above the leg and shoulder joints. Then, starting near the breastbone, carve the meat vertically into thin slices, cutting parallel to the rib cage, ending each slice at the preliminary cut. (Figure C)

Figure A Figure B Figure C 1

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7 Thanksgiving Checklist

1 ALL-PURPOSE WHISK For mixing, aerating and beating, an all-purpose whisk is a versatile tool in the kitchen.

2 GLASS MEASURING CUPS These heatproof cups with spouts are designed for accurately measuring 4 and pouring liquids.

3 POTATO RICER There is no need to peel cooked potatoes before you pass them through this handy device. The result: velvety-smooth mashed potatoes.

4 MAUVIEL ROASTER & ROASTING RACK This heavy-duty French aluminum pan conducts heat for superior roasting and has a nonstick surface for easy cleanup. The nonstick rack elevates the turkey for faster cooking and even browning.

5 REMOTE THERMOMETER This digital thermo- meter monitors the internal temperature of the turkey as it roasts and pages you when the meat is done.

6 DRY MEASURING CUPS With a true level rim for accurately measuring dry ingredients, these heavy- duty stainless-steel cups will not warp or bend.

7 CARVING KNIFE & FORK With its uniquely curved blade, the knife makes it easy to follow the 9 contours of the turkey, while the curved fork holds the meat in place for carving.

8 BULB BASTER Far easier than basting with a spoon, this tool is equipped with a stainless-steel shaft, so you can direct pan juices back onto the turkey with ease.

9 KITCHEN TWINE This natural linen twine for trussing the bird won’t char in a hot oven.

10 CHERRY TRENCHER BOARD The wood grips on this trencher board secure the turkey in place 10 for carving, while the reservoir collects the flavorful juices. The Origin of Our Thanksgiving Traditions

A few years ago, we reprinted an old newspaper article about Thanksgiving. Since then, many of our customers have requested it. We’re happy to share it with you again.

Thanksgiving became a national holiday during President Abraham Lincoln’s administration. Before then, it was celebrated only in a few states, mostly in .

The following is from a newspaper article published about the time Thanksgiving became a state holiday in Illinois. Since there was no tradition of how to celebrate the day, the newspaper editor took it upon himself to explain how this particular Thursday should be spent.

From the Sangamo Journal, 1842 A large supply of the good things of like are required, such as turkies, chickens, geese, partridges, and such like. Families give out their invitations to the dinner a week ahead, so that all can go like clock-work. All the eatables, including a large pot of pumpkin pies, are prepared for the oven the night beforehand. At 11 o’clock on Thanksgiving Day, all the supernumeraries of the family (leaving only those at home necessary to perform the duties of cooking) proceed to church where the service is of great length, rendered so by the singing of two extra hymns. This is done to impress the inner man with due solemnity of the importance of the Day—and also has the effect of sharpening the appetite of the outer man for the things that are about to be set before him. There is no hesitancy that we have ever discovered under such circumstances, in hastening from the church to fulfill their respective engagements. The tables are soon filled and the important business of eat- ing is performed with all due deliberation. The old then retire to talk over the occurrences of younger days, the children to romp, and the young men and girls prepare for the interesting duties of the evening—what those are, all can judge. At such times the young ladies are generally at home, and the young men are more courageous than usual. The remaining part of the week should be spent visiting, social parties and such, and when Saturday night comes, in reckoning up matters, it is usually found that in neighbor- hoods, old grudges are healed, new courtships are under progress, and the people are generally better satisfied with their condition and happier by far than before Thanksgiving Day.

©2001 WILLIAMS-SONOMA, INC., San Francisco, CA 94109