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FDTHANKS221107

<h2> WHAT YOU'LL NEED: </h2> 
 1 quart heavy cream 
 3 garlic cloves, peeled and crushed 
 Thyme sprigs 
 2 tablespoons olive oil 
 1 large leek, white part only, cut into 1⁄4-inch slices 
 Salt 
 Black pepper 
 1 pound Gruyere cheese, shredded 
 6 potatoes, sliced 1⁄16 of an inch thick 
<h2> HOW TO: </h2> 
 1. Preheat the oven to 350 degrees. Grease a 4-quart casserole dish. In a saucepan, combine the heavy cream, garlic and thyme and bring just to a boil, watching carefully and reducing heat to simmer. Let simmer until thickened, about 15 minutes. Strain into a bowl, discarding garlic and thyme and set aside 
 2. In a medium skillet, heat olive oil over medium. Add the leek and saut&eacute; until caramelized, about 10 minutes. Season with salt and pepper to taste. Set aside. 
 3. In the greased baking dish, arrange 1⁄4 of the potatoes in a layer, overlapping each other. Season with salt and pepper. Pour 1⁄4 of the cream over the potatoes and sprinkle with 1⁄4 of the cheese and 1⁄3 of the leeks. Repeat with the remaining potatoes, cream, cheese and leeks, topping the fourth layer of potatoes with just cream and cheese. 
 4. Bake uncovered for 30 minutes, or until potatoes are easily pierced with a knife. Let stand to set and cool slightly before serving. Makes 8 servings.

FDTHANKS221107_RECIPE12

Potato recipe: Potato leek au gratin

Potato leek au gratin

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<h2> TURKEY </h2> 
 WHAT YOU'LL NEED: 
 1 (10-to-12 pound) turkey 
 Kosher salt 
 Pepper 
 HOW TO: 
 1. The night before Thanksgiving, take the turkey out of its wrapping, dry it off, and, from a distance of about a foot, give it a nice sprinkling of kosher salt. Grind some pepper onto it then refrigerate it, uncovered. 
 2. Preheat the oven to 500 degrees. Take the turkey out of the refrigerator up to an hour before you plan to roast it. Place it on a rack in a sturdy sheet pan or shallow roasting pan (you want air to circulate around the bird as it cooks) and put it on the bottom shelf of the oven. If your oven is deep enough, put the legs facing the back of the oven. 
 3. Turn oven down to 300 degrees and roast for about 3 hours, until the temperature of the breast registers 150 to 160 degrees and the temperature of the thickest part of the thigh registers 165 to 170 degrees. Carefully remove turkey to a carving board so you can deglaze the drippings in the roasting pan. Let turkey rest for at least 45 minutes and up to 90 minutes before carving. Makes 8 servings plus leftovers. 
<h2> SIMPLE GRAVY </h2> 
 WHAT YOU'LL NEED: 
 Pan drippings (still in roasting pan) 
 2 tablespoons butter 
 3 tablespoons flour 
 2 1/2 cups dark poultry stock (recipe below) 
 Turkey giblets, trimmed of connective tissue and chopped (optional) 
 Salt and pepper 
 HOW TO: 
 1. After you remove the turkey from the roasting pan, pour off the fat in the pan and discard. Then add a cup of water and put the pan back into a 350-degree oven for a few minutes, until the drippings stuck to the bottom loosen enough to be scraped into the water with a wooden spoon. Pour into a heatproof vessel and set aside. 
 2. In a saucepan, combine butter and flour and stir, over medium heat, until you have a richly tanned roux, 5 to 8 minutes. Whisk in the liquid from the roasting pan and the poultry stock. Simmer over low heat for a few minutes until mixture slightly thickens. Add optional giblets. Taste for salt and pepper (it may not need any). Makes 3 1/2 cups. 
<h2> DARK POULTRY STOCK </h2> 
 WHAT YOU'LL NEED: 
 1 1/2 pounds turkey wings or thighs 
 1 1/2 pounds turkey gizzards and/or necks 
 2 pounds chicken thighs 
 4 quarts homemade chicken stock (recipe below; or canned, low-sodium broth) 
 HOW TO: 
 1. Preheat the oven to 400 degrees. Place all of the items on a sheet tray and roast in the oven until nicely browned, about 1 hour or so. 
 2. Remove them from the sheet tray and place them in a large pot. Add the cooled chicken stock and bring everything to a boil. Reduce the heat to medium and cook at a strong simmer until reduced to 2 1/2 quarts, 1 to 2 hours. Strain and reserve. Makes about 2 1/4 quarts. 
<h2> CHICKEN STOCK </h2> 
 WHAT YOU'LL NEED: 
 4 pounds chicken backs, necks, thighs and/or wings 
 HOW TO: 
 Combine chicken with 6 quarts of water in a large pot, bring to a boil and then reduce the flame so that the liquid maintains a strong simmer (just a bit less than a boil). Cook for 3 hours, until slightly reduced, and then strain the stock. Discard the bones and chill until needed. Makes about 4 quarts.

FDTHANKS221107_RECIPE2

Thanksgiving turkey recipe: Simple roast turkey with gravy

Simple roast turkey with gravy

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Lauren Chattman

<h2> WHAT YOU'LL NEED </h2> 
 For the cake: 
 2 cups unbleached, all-purpose flour 
 1 cup yellow cornmeal 
 2 teaspoons baking powder 
 1 teaspoon baking soda 
 1/2 teaspoon salt 
 1/2 cup plain yogurt 
 1/4 cup milk 
 2 1/2 cups packed light brown sugar 
 1 cup (2 sticks) unsalted butter, softened 
 3 large eggs 
 2 teaspoons pure vanilla extract 
 2 cups fresh cranberries 
 For the glaze: 
 1 1/2 cups confectioners' sugar 
 2 tablespoons molasses 
 2 tablespoons milk, or a little more, if necessary 
 1/2 teaspoon ground ginger 
<h2> HOW TO </h2> 
 1. Make cake: Preheat oven to 350 degrees. Spray a 12-cup Bundt pan with nonstick cooking spray. 
 2. Whisk together flour, cornmeal, baking powder, baking soda and salt in medium bowl. Whisk together yogurt and milk in a small bowl. 
 3. Combine brown sugar and butter in a large bowl and beat with an electric mixer until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. Add eggs and beat, scraping down the bowl once or twice, until smooth. Stir in vanilla. Mix in flour mixture in 3 additions, alternating with the yogurt in 2 additions, and ending with the flour mixture. Stir in cranberries. 
 4. Scrape batter into prepared Bundt pan and smooth top with a rubber spatula. Bake until cake is golden and a toothpick inserted in the center comes out clean, 60 to 70 minutes. Let cake cool in pan for 10 minutes. Invert it onto a wire rack and cool completely. 
 5. Make glaze: In a medium bowl, whisk together confectioners' sugar, molasses, milk and ginger until smooth and thick but pourable. Scrape into a glass measuring cup. Place cake on a wire rack set over a rimmed baking sheet. Drizzle glaze over cake. Let stand until icing is set, about 30 minutes. Makes 12 servings.

FDTHANKS221107_RECIPE24

Dessert recipe: Cranberry cornmeal bundt cake

Cranberry cornmeal bundt cake

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Marge Perry

<h2> WHAT YOU'LL NEED </h2> 
 4 medium Golden Delicious apples, peeled and cut in 1/2-inch wedges 
 1/4 cup plus 1 cup sugar, divided 
 1/2 teaspoon cinnamon 
 1 stick (1/2 cup) unsalted butter 
 1 cup flour 
 1 teaspoon baking powder 
 2 eggs, lightly beaten 
 1 teaspoon vanilla 
<h2> HOW TO </h2> 
 1. Preheat the oven to 350 degrees. Coat the inside of a 9-inch springform pan with cooking spray. 
 2. Toss the apples with 1/4 cup of the sugar and the cinnamon. 
 3. Cream the butter with an electric mixer; when fluffy, add 1 cup of the sugar and beat until again light and fluffy. Add the flour and baking powder; beat to incorporate. Add the eggs and vanilla and beat until the mixture is well-blended. Transfer to the prepared pan and spread evenly. 
 4. Starting around the outer edge of the pan, arrange the apple slices in concentric circles, allowing each row to slightly overlap. Bake, rotating once, until a cake tester comes out clean, about 1 hour. 
 5. Allow to cool in the pan 20 minutes; run a knife around the edge and remove the sides. Cool completely on a wire rack. Makes 8 servings.

FDTHANKS221107_RECIPE25

Dessert recipe: Apple cake

Apple cake

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<h2> WHAT YOU'LL NEED: </h2> 
 12 cups cubed bread from a stale loaf of challah 
 1 tablespoon olive oil 
 4 ounces chorizo, halved lengthwise and thinly sliced crosswise 
 1 large onion, coarsely chopped 
 4 ribs celery, coarsely chopped 
 &frac12; teaspoon smoked paprika 
 &frac12; cup finely chopped minced fresh parsley 
 1 teaspoon salt 
 2 cups low-sodium canned chicken broth 
 3 large eggs, lightly beaten 
 1&frac12; cups slivered almonds 
 &frac12; cup Peppadew peppers or other mildly spice pickled peppers, finely chopped 
 2 tablespoons unsalted butter, melted 
<h2> HOW TO: </h2> 
 1. Preheat oven to 350 degrees. Spread bread cubes on a rimmed baking sheet and bake until light golden and dry, stirring occasionally, 10 to 12 minutes. Transfer to a large bowl. 
 2. Heat oil in a medium skillet over medium heat. Cook chorizo, onion and celery until softened, 7 to 9 minutes. Stir in smoked paprika and set aside to cool slightly. 
 3. Add chorizo mixture to bowl along with parsley, salt, broth, eggs, almonds and peppers. Mix thoroughly. 
 4. Spray a 13-by-9-inch baking pan with nonstick cooking spray. Spoon stuffing into baking dish and drizzle with melted butter. Cover tightly with foil and bake until heated through, about 30 minutes. Remove foil and continue to bake until golden brown on top, 15 to 20 minutes longer. Let rest 5 to 10 minutes and serve warm. Makes 8 to 10 servings.

FDTHANKS221107_RECIPE22

Stuffing recipe: Bread stuffing with chorizo, almonds and smoked paprika

Bread stuffing with chorizo, almonds and smoked paprika

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Erica Marcus

<h2> WHAT YOU'LL NEED: </h2> 
 For turkey: 
 1 (14-pound) turkey, legs separated from the breast; neck, backbone and thigh bones removed and reserved for stock 
 1 small bunch thyme 
 1 lemon 
 1 small shallot 
 Kosher salt 
 Freshly ground pepper 
 1 stick butter, softened and divided 
 1 small bunch sage 
 For garnish: 
 Bunches of thyme and sage 
<h2> HOW TO: </h2> 
 1. The night before Thanksgiving, season the breast and legs. For the breast's thyme butter: Remove thyme leaves from stems; you will need about 2 tablespoons. Grate zest from lemon; you should have about 2 tablespoons. Finely mince shallot, about 2 tablespoons. Combine thyme, zest and shallot with &frac14; teaspoon salt and ? teaspoon freshly ground pepper. In a mini processor (or with a mortar and pestle) process the seasonings with 6 tablespoons of softened butter and work until fully combined. Scrape into a small bowl. 
 2. Starting opposite the neck end, gently pull skin away from the breast until you can fit your hand in. Spread thyme butter liberally and evenly on the breast meat. Pat the breast skin back down and then rub skin with a little more butter. (You will have some butter left over; save it for enriching the gravy.) 
 3. For the legs: Combine remaining 2 tablespoons butter with a good amount of salt and pepper. Remove sage leaves from stems. Starting at the thigh, gently pull skin away from each leg. Smear meat with seasoned butter. Place sage leaves flat on meat in as decorative a pattern as possible. Pat skin back down and rub with a bit more butter. With kitchen twine or foodloops, tie around thickest part of thigh. 
 4. On Thanksgiving, preheat oven to 350 degrees. Place breast on a large baking sheet and place in oven. After 30 minutes, place legs on baking sheet. Unless your oven is incredibly even-heating, after 30 minutes, turn baking sheet 180 degrees. If breast starts to get too brown, put foil over it. Bake another 30 minutes and then start testing temperature of both breast and legs. The breast should come out when an instant-read thermometer placed near the breastbone registers 165 degrees. The legs are ready when the thighs are 175 degrees. A 14-pound bird should take 1&frac34; to 2 hours for the breast; 1&frac14; to 1&frac12; hours for legs. (For a 20-pound bird: breast, 2&frac12; to 2&frac34; hours; legs, 1&frac34; to 2 hours.) 
 5. Remove breast and legs from pan and allow to cool for at least 20 minutes before carving. When pan is cool enough to handle, drain drippings into a heat-proof measuring cup or bowl. As they stand, the drippings will fall to bottom and the fat will rise to the top. Skim off fat and reserve both fat and drippings for gravy. 
 6. For presentation purposes, a reasonable approximation of a whole bird can be achieved by placing the breast on a platter and flanking it with the legs. Camouflage any gaps with bunches of herbs or grapes. 
 7. To carve, remove wings from breast and serve whole. Run carving knife along breastbone to remove each breast half in 1 piece. Cut crosswise into &frac12;-inch-thick slices. For legs, cut boneless thighs crosswise into &frac12;-inch-thick slices; serve drumsticks whole.

FDTHANKS221107_RECIPE23

Thanksgiving turkey recipe: Dismantled turkey with thyme, butter and sage

Dismantled turkey with thyme, butter and sage

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<h2> WHAT YOU'LL NEED: </h2> 
 1 single-crust 9-inch pie shell, chilled 
 6 tablespoons unsalted butter, cut into pieces 
 1 cup packed light brown sugar 
 1/2 teaspoon salt 
 3 large eggs 
 1 1/2 cups light corn syrup 
 1 tablespoon pure vanilla extract 
 1 1/4 cups pecans, toasted and coarsely chopped 
 1 cup sweetened flaked coconut 
 1 large egg white 
 1 cup (5 1/2 ounces) semisweet chocolate chips 
<h2> HOW TO: </h2> 
 1. Preheat oven to 400 degrees. Prick bottom and sides of pie shell all over with fork. Line shell with heavy-duty aluminum foil, pressing it against bottom and sides of shell and letting the foil overhang the edge by one inch. Prick the foil with fork and through the pastry. Bake until crust is set, about 15 minutes. Carefully remove foil and continue to bake until crust is golden, 10 minutes longer. 
 2. While crust is baking, prepare filling: Place a few inches of water in a large saucepan and bring to a simmer. Combine butter, sugar, salt, eggs and corn syrup in large bowl and place on top of pot, whisking until butter is melted and ingredients are warm to the touch. Whisk in the vanilla and stir in the pecans and coconut. Remove from the heat. 
 3. Remove pie shell from oven and lower temperature to 275 degrees. Brush the bottom of the shell with egg white and let stand 2 minutes to dry. Pour the pecan mixture into the hot shell. Scatter chocolate chips over filling. Bake until center is just barely set, with the slightest wiggle to it, about 55 minutes. 
 4. Transfer to a wire rack to cool completely before slicing and serving.

FDTHANKS221107_RECIPE18

Dessert recipe: Chocolate coconut pecan pie

Chocolate coconut pecan pie

<h2> WHAT YOU'LL NEED: </h2> 
 4 pounds sweet potatoes, peeled 
 3 quarts vegetable stock 
 2 tablespoons butter 
 2 shallots, chopped 
 1 tablespoon curry powder 
 2 teaspoons ground cumin, toasted 
 2 teaspoons ground coriander, toasted 
 1⁄4 cup cider vinegar 
 1⁄2 cup heavy cream 
 Salt 
 Ground black pepper 
 4 ounces cr&egrave;me fra&icirc;che 
 1 tablespoon chili oil (optional) 
<h2> HOW TO: </h2> 
 1. In a medium pot, combine the sweet potatoes and vegetable stock. Bring to a boil and cook until soft, 30 to 40 minutes. Remove from heat and mash potatoes into the cooking liquid. 
 2. In a large saucepan, melt the butter over medium-high heat. Add the shallots and saut&eacute; for 4 minutes. Add the curry powder, cumin and coriander and saut&eacute; until fragrant, 2 to 3 minutes. Add the vinegar and cook, stirring, to deglaze the pan. Reduce by half. 
 3. Add sweet potato puree with liquid into the saucepan. Bring to a boil, then reduce heat. Simmer 15 minutes to let flavors meld. Add cream and simmer another 10 minutes. Season with salt and pepper to taste. Push soup through a fine strainer and into another pot. Cover and keep warm. 
 4. Ladle soup into bowls and garnish with a dollop of cr&egrave;me fra&icirc;che and some chili oil, if desired. Serve immediately. Makes 8 servings.

FDTHANKS221107_RECIPE11

Soup recipe: Curry and spice sweet potato soup

Curry and spice sweet potato soup

Za'atar is a traditional Middle Eastern blend of dried herbs and sesame seeds. Look for it in the spice aisle of the supermarket or Middle Eastern food stores. Or make your own by combining 1/2 cup sesame seeds, 1/4 cup dried sumac, 2 tablespoons dried thyme, 1 teaspoon dried oregano and 1 teaspoon dried marjoram in the workbowl of a food processor and pulsing once or twice to coarsely grind the sesame seeds. Keep it in an airtight container with the rest of your spices in a cool, dry pantry. 
<h2> WHAT YOU'LL NEED: </h2> 
 2 pounds green beans, trimmed 
 1/4 cup olive oil 
 2 teaspoons za'atar 
 Salt 
<h2> HOW TO: </h2> 
 1. Bring a large pot of salted water to boil. Add green beans and cook until just tender, about 4 minutes. Drain and return to pot, stirring for 30 seconds or so over medium heat to evaporate any excess water. 
 2. Stir in olive oil and za'atar until fragrant, another minute. Transfer to a serving bowl, season with salt and serve immediately or cover and refrigerate for up to 24 hours and let come to room temperature before serving. Makes 8 servings.

FDTHANKS221107_RECIPE7

Green beans recipe: Green beans with za'atar

Green beans with za'atar

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<h2> WHAT YOU'LL NEED: </h2> 
 1/2 teaspoon cinnamon 
 1/2 cup brown sugar 
 1 pinch salt 
 1/4 teaspoon nutmeg 
 1/2 cup flour 
 1/2 cup oats (rolled or steel-cut but not instant or quick-cooking) 
 6 tablespoons butter, plus more for greasing the pan, at room temperature 
 6 to 8 large ripe pears, peeled, cored and quartered 
 1/4 cup dried cranberries or cherries 
 Port syrup (see recipe below) 
<h2> HOW TO: </h2> 
 1. Preheat oven to 400 degrees. In a large bowl, whisk together the dry ingredients. Work the butter into the oats with your hands to form a coarse mixture, or pulse in a food processor until combined. 
 2. Butter a 9-by-13-inch baking dish. Place pears and cranberries in the bottom and sprinkle with the oat mixture. Bake until top is golden brown, about 45 minutes. Serve with ice cream and drizzle with Port syrup. Makes 8 servings. 
 For port syrup: 
 1 cup ruby Port 
 1 cup red wine vinegar 
 Combine Port and vinegar in a small saucepan and simmer over low heat until reduced to 1/4 cup syrup, about an hour. Makes 1/4 cup.

FDTHANKS221107_RECIPE17

Dessert recipe: Pear and dried cranberry crisp

Pear and dried cranberry crisp

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<h2> WHAT YOU'LL NEED: </h2> 
 3 pounds Brussels sprouts, trimmed and halved 
 3 tablespoons olive oil 
 3/4 teaspoon salt 
 6 tablespoons honey 
 2 tablespoons harissa paste (or sauce) 
 1 cup crisped rice breakfast cereal 
<h2> HOW TO: </h2> 
 1. Preheat the oven to 450 degrees. Arrange one oven rack in the lower third and one in the upper third of the oven. Coat 2 large sheet pans with cooking spray. 
 2. Combine the Brussels sprouts, oil, and salt in a large bowl and toss to coat. Divide them evenly between the two baking sheets. Transfer to the oven and roast 10 minutes. Stir and rotate the pans top to bottom and front to back. Roast until crisp-tender and lightly browned, about 5 minutes longer. 
 3. Meanwhile, combine the honey and harissa in a large bowl. 
 4. Transfer the Brussels sprouts to the bowl and toss with the honey mixture. Add the cereal and stir well to coat. Serve immediately. Makes 9 servings.

FDTHANKS221107_RECIPE4

Brussels sprouts recipe: Sweet-chili-roasted Brussels sprouts

Sweet-chili-roasted Brussels sprouts

FDMARGE191121_photos

<h2> WHAT YOU'LL NEED: </h2> 
 16 cups bread cut into 2-inch cubes, white or sourdough (1.5 pounds or so) 
 8 tablespoons (1 stick) unsalted butter 
 2 cups medium-diced yellow onion (2 onions) 
 4 cloves of garlic, smashed 
 2 tablespoons chopped fresh sage leaves 
 1 tablespoon fresh thyme leaves 
 2 tablespoons chopped flat-leaf parsley 
 1 tablespoon kosher salt 
 1 teaspoon freshly ground black pepper 
 1 pound sweet fennel sausage, casings removed and broken up 
 3 cups dark poultry stock (or canned, low-sodium broth) 
<h2> HOW TO: </h2> 
 1. Preheat the oven to 350 degrees. Place the bread cubes in a single layer on a sheet pan and bake for 8 minutes or until lightly browned. Place the toasted bread cubes in a very large bowl. 
 2. In a large saute pan, melt the butter and add the onions, garlic, sage, thyme, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes. 
 3. In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, stirring often to keep breaking up the sausage. Add to the bread-and-vegetable mixture. 
 4. Add the chicken stock to the mixture, mix well, and add it to a buttered 9 inch-by-12-inch Pyrex or enamel baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm or reheat in a 300 degree over if necessary. Makes 8 to 10 servings.

FDTHANKS221107_RECIPE20

Stuffing recipe: Aromatic sausage and herb stuffing

Aromatic sausage and herb stuffing

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<h2> WHAT YOU'LL NEED: </h2> 
 2 cups kosher salt 
 2 gallons water 
 1 (12- to 14-pound) turkey, rinsed, giblets and neck set aside 
 3 tablespoons chili powder 
 3 tablespoons ground cumin 
 1 tablespoon ground coriander 
 1 tablespoon dried oregano 
 2 teaspoons ground black pepper 
 2 teaspoons fine sea salt 
 1 teaspoon cayenne pepper 
 &frac12; teaspoon ground allspice 
 2 tablespoons olive oil 
<h2> HOW TO: </h2> 
 1. In a large stockpot, dissolve salt in water. Place turkey in pot and refrigerate for 4 to 6 hours. 
 2. Before removing turkey from brine, make spice rub: Combine chili powder, cumin, coriander, oregano, black pepper, sea salt, cayenne and allspice in a bowl. 
 3. Remove turkey from brine and rinse well under cold running water. Thoroughly pat dry, inside and out, with paper towels. 
 4. Place turkey on a rimmed baking sheet. Carefully separate skin from breast meat and rub 2 tablespoons of the spice mixture onto breast meat. Rub another tablespoon of spice mixture inside cavity of turkey. Brush underside of turkey with 1 tablespoon oil and rub with half of remaining spice mixture. Brush breast of turkey with 1 tablespoon olive oil and then rub with the remaining 3 tablespoons of the spice mixture. 
 5. Trim tailpiece, tie legs together with kitchen twine, and tuck wings under bird. Refrigerate uncovered on baking sheet overnight. 
 6. Adjust oven rack to lowest position. Preheat oven to 400 degrees. Cover a large v-rack with heavy-duty foil, poke some holes in it with a skewer and spray with nonstick cooking spray. Place turkey on rack, breast-side down, and roast for 45 minutes. 
 7. Reduce oven temperature to 325 degrees. Use wadded paper towels to grasp turkey on either end and turn breast-side up on rack. Continue to roast until thickest part of breast registers 165 degrees and thickest part of thigh registers 170 to 175 degrees on instant-read thermometer, 1 to 1&frac12; hours longer. Transfer turkey to carving board; let rest 30 minutes before carving and serving. Makes 6 to 8 generous servings.

FDTHANKS221107_RECIPE1

Thanksgiving turkey recipe: Brined turkey with southwestern spice rub

Brined turkey with southwestern spice rub

<h2> WHAT YOU'LL NEED: </h2> 
 1 (12-ounce) bag fresh cranberries, washed and dried 
 1 1/2 cups sugar 
 1/4 cup water 
 1 1/4 teaspoons five-spice powder 
 Pinch salt 
 Zest and juice from 1 orange 
<h2> HOW TO: </h2> 
 1. Combine cranberries, sugar and water in a heavy pot. Bring to a boil over medium-high heat, reduce to a simmer, and stir in five-spice powder and salt. 
 2. Continue to simmer until most but not all of cranberries have burst, about 5 minutes. Stir in zest and juice, remove from heat, and let cool. 
 3. Refrigerate in an airtight container until cold, at least 5 hours and up to 3 days. Makes about 2 1/2 cups.

FDTHANKS221107_RECIPE6

Cranberry sauce recipe: Cranberry sauce with Chinese five-spice

Cranberry sauce with Chinese five-spice

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<h2> WHAT YOU'LL NEED: </h2> 
 12 cups cubed bread from white or whole-grain baguette or peasant loaf 
 &frac14; cup extra-virgin olive oil 
 &frac14; cup (4 tablespoons) butter, divided 
 4 large (or 6 small) leeks 
 10 sage leaves 
 2 sprigs rosemary leaves, stripped 
 8 to 10 sprigs thyme, leaves stripped 
 1 teaspoon salt 
 &frac12; teaspoon pepper 
 &frac12; cup chopped parsley 
 2 cups turkey stock or chicken broth 
<h2> HOW TO: </h2> 
 1. To dry out bread, either leave out on counter for 24 hours, or spread on a baking sheet and bake at 300 degrees until dried and beginning to color, about 20 minutes. Transfer to a large bowl. 
 2. Trim most of the green tops from the leeks. Cut each lengthwise into quarters and then slice &frac14;-inch thick. Soak sliced leeks in cold water to remove dirt. Drain thoroughly. 
 3. Heat olive oil and 2 tablespoons butter in a large skillet; add leeks, sage, rosemary and thyme leaves, salt and pepper. Cook over medium-low heat, stirring frequently, so leeks soften but do not brown, about 15 minutes. Add parsley and stir to combine. Pour contents of skillet into bowl containing bread and stir. Add stock, stir and taste for salt and pepper. 
 4. Butter or spray a 13-by-9- inch baking pan. Spread stuffing evenly in pan and top with little pieces of remaining butter. Cover tightly with foil and bake until heated through, about 30 minutes. (Or refrigerate for up to 2 days. Bring to room temperature before baking, or increase baking time.) Remove foil and continue to bake until golden brown on top, 15 to 20 minutes longer. Let rest 5 to 10 minutes and serve warm. Makes 8 to 10 servings.

FDTHANKS221107_RECIPE21

Stuffing recipe: Leek and herb stuffing

Leek and herb stuffing

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<h2> FOR TART SHELL </h2> 
 WHAT YOU'LL NEED 
 1 1/2 cups all-purpose flour 
 1/4 cup brown sugar 
 1/4 cup confectioners' sugar 
 Pinch of salt 
 10 tablespoons very cold unsalted butter, cut into small pieces 
 1 large egg 
 HOW TO 
 1. Whisk the flour, sugars and salt together in a bowl. Using a pastry cutter or a fork, cut the pieces of butter into the dry ingredients until the butter is about the size of peas. Using your hands, work in the egg. The dough will start to form clumps. At this stage, you can turn the dough out onto a lightly floured work surface; and gingerly knead the dough to incorporate all ingredients. Wrap in plastic, and refrigerate for at least 1 1/2 hours. 
 2. Grease a 9-inch tart pan with a removable bottom. On lightly floured surface, roll out chilled dough to a 12-inch round. With a fork, prick holes all over dough to prevent air pockets causing big bubbles in your tart shell. Transfer the dough to tart pan and seal any tears by pushing the dough together with your fingers. Roll a pin right over the rim to trim the dough flush with the pan. Freeze the tart crust for at least an hour or up to 24 hours. 
 3. To par-bake: Preheat oven to 375 degrees. Bake empty tart shell until pastry starts to color, 10 to 15 minutes. Makes 1 tart shell. 
<h2> FOR FILLING </h2> 
 WHAT YOU'LL NEED 
 1 (15-ounce) can pumpkin puree 
 1 egg 
 3 egg yolks 
 1 (14-ounce) can sweetened condensed milk 
 1/2 teaspoon salt 
 1 teaspoon vanilla 
 1/4 teaspoon nutmeg 
 1 teaspoon cinnamon 
 1/4 teaspoon cloves 
 1/2 teaspoon ground ginger 
 1 (9-inch) tart shell (recipe below) or premade 9-inch pie crust, par-baked for 10 minutes Jarred caramel sauce (optional) 
 HOW TO 
 1. Preheat oven to 350 degrees. In a medium-size mixing bowl, whisk pumpkin puree, egg, yolks and sweetened condensed milk until smooth. Add salt, vanilla and spices, and whisk until well combined. 
 2. Pour into par-baked tart shell in pan, and tap gently on counter to release any trapped air. Bake about 45 minutes, or until a knife inserted just outside the center of the tart comes out clean. (The center can be slightly underbaked because the residual heat will continue to cook it after it is removed from the oven.) Allow tart to cool completely before serving. Top with honeyed whipped cream, and drizzle, if desired, with caramel sauce. Makes 8 to 12 servings. 
<h2> FOR HONEYED WHIPPED CREAM </h2> 
 WHAT YOU'LL NEED 
 2 cups heavy cream 
 1/2 cup honey 
 1/2 teaspoon vanilla extract 
 HOW TO 
 Place all ingredients in the chilled bowl of an electric mixer and whisk to stiff peaks. Makes 8 to 12 servings.

FDTHANKS221107_RECIPE16

Dessert recipe: Pumpkin tart

Pumpkin tart

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<h2> WHAT YOU'LL NEED: </h2> 
 2 pounds large Yukon Gold potatoes, scrubbed and pricked with a fork 
 1 pound (4 sticks) unsalted butter 
 1 cup whole milk 
 Salt to taste 
 Snipped chives, to garnish 
<h2> HOW TO: </h2> 
 1. Preheat the oven to 450 degrees. Place the potatoes on a baking sheet and bake about 40 minutes or until tender. Remove them from the oven and let cool slightly. Peel the potatoes and then, using a potato ricer, rice them into a mixing bowl. 
 2. In a sauce pan, heat the butter and milk until the butter is mostly melted and the milk is steaming. Keep stirring the mixture into the riced potatoes until the mixture is fully combined. (For creamier potatoes, you can work them through a metal strainer or sieve, or place them in the bowl of a standing mixer with the paddle attachment and beat them on medium speed until creamy.) Season to taste with salt and top with snipped chives. Makes 8 servings.

FDTHANKS221107_RECIPE8

Potato recipe: Yukon gold potato puree

Yukon gold potato puree

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<h2> WHAT YOU'LL NEED: </h2> 
 FOR THE CRUST 
 1 1⁄2 cups finely ground graham crackers (from 10 whole crackers) 
 5 tablespoons unsalted butter, melted 
 2 tablespoons sugar 
 Pinch salt 
 FOR THE FILLING 
 3 (8-ounce) packages cream cheese, softened 
 1 3⁄4 cups sugar 
 3 tablespoons all-purpose flour 
 5 large eggs 
 1 teaspoon vanilla 
 2 large egg yolks 
 1 (15-ounce) can pumpkin puree 
 1⁄2 teaspoon ground cinnamon 
 1⁄2 teaspoon ground ginger 
 1⁄2 teaspoon ground cloves 
 1⁄2 teaspoon ground cardamom 
 1⁄2 teaspoon ground black pepper 
<h2> HOW TO: </h2> 
 1. Spray a 10-inch springform pan with nonstick cooking spray. Tightly wrap a layer of heavy-duty aluminum foil around the outside of the pan. Make the crust: Combine the graham cracker crumbs, melted butter, sugar and salt and stir until all of the crumbs are moistened. Press evenly across the bottom and 1 inch up the sides of the pan. Refrigerate until ready to fill. 
 2. Preheat the oven to 500 degrees. Beat together the cream cheese, sugar and flour with an electric mixer until smooth, scraping down the sides of the bowl as necessary. With the mixer on low, add the eggs, one at a time, scraping down the sides of the bowl after each addition. Beat in the vanilla. 
 3. Remove 2 1⁄2 cups of the filling to another bowl. Add the yolks, pumpkin, cinnamon, ginger, cloves, cardamom and pepper to the remaining filling and beat until smooth. 
 4. Pour half of pumpkin filling into crust, then half of plain. Repeat with the remaining pumpkin and plain fillings. Gently swirl a butter knife through the filling to create a marbled effect. 
 5. Bake for 12 minutes. Without opening the oven door, reduce the temperature to 200 degrees and continue baking until an instant-read thermometer reads 150 degrees and the cake is mostly set but still a little loose in the center, about 1 1⁄2 hours. Transfer the cake to a wire rack and run a paring knife between the cake and the sides of the pan. Cool completely on the rack, 2 to 3 hours. Wrap tightly in plastic and refrigerate until cold, at least 3 hours and up to 4 days. 
 6. Remove the sides of the pan, slide a thin metal spatula between the crust and the pan to loosen, and slide onto a serving plate. Let stand at room temperature for 30 minutes before slicing and serving. Makes 12 servings.

FDTHANKS221107_RECIPE14

Cheesecake recipe: Pumpkin-chai spiced cheesecake

Pumpkin-chai spiced cheesecake

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<h2> WHAT YOU'LL NEED: </h2> 
 4 large eggs, warmed in bowl of hot tap water for 15 minutes 
 1 1⁄2 cups low-fat milk, lukewarm 
 1⁄2 teaspoon salt 
 1 1⁄2 cups all-purpose flour 
 3 tablespoons unsalted butter, melted 
<h2> HOW TO: </h2> 
 1. Preheat the oven to 450 degrees. Position a rack on the bottom third of the oven. Place a 6-cup popover tin or a 12-cup muffin tin on the rack. 
 2. Combine the eggs, milk and salt in a blender. Add the flour and blend until smooth. Add the butter and blend until frothy. 
 3. Remove the pan from the oven and spray the cups and the spaces between the cups with cooking spray. Pour the batter into the cups, filling them about 3⁄4 full. 
 4. Bake the popovers for 15 minutes. Reduce the heat to 325, and bake until deep golden brown, about 15 to 20 minutes, depending on cup size. 
 5. Remove the pan from the oven. Insert the tip of a sharp paring knife into the middle of each popover to release steam and overturn onto a wire rack. Serve immediately. Makes 6 large or 12 small popovers.

FDTHANKS221107_RECIPE13

Thanksgiving recipe: Popovers

Popovers

<h2> SMASHED SQUASH AND SWEET POTATO </h2> 
 WHAT YOU'LL NEED: 
 1 large butternut squash, peeled and cubed 
 2 large sweet potatoes, peeled and cubed 
 1/4 cup extra-virgin olive oil 
 1 teaspoon ground coriander 
 1/2 teaspoon ground cinnamon 
 Salt 
 Pepper 
 1/2 cup pure maple syrup 
 1/2 stick (4 tablespoons) butter 
 Candied walnuts and lemon zest (see recipe below) 
 HOW TO: 
 1. Preheat oven to 375 degrees. In a large bowl, toss squash and sweet potatoes with olive oil, coriander, cinnamon, salt and pepper. Place ingredients on 1 or 2 baking sheets (lined with parchment or a nonstick mat) and bake until soft and golden, about an hour. 
 2. Meanwhile, combine maple syrup and butter in a small saucepan over low heat until butter melts. When vegetables are done, transfer to large bowl, pour maple-butter mixture over them and roughly smash with a large spoon. Taste for salt and pepper. Heap into ovenproof serving dish and keep warm. Just before serving, sprinkle on walnut-lemon topping. Makes 8 to 10 servings. 
<h2> CANDIED WALNUTS AND LEMON ZEST </h2> 
 WHAT YOU'LL NEED: 
 2 cup walnuts 
 3/4 cup plus 1 tablespoon sugar, divided 
 Salt 
 Zest of 2 lemons 
 HOW TO: 
 1. Preheat oven to 350 degrees. Spread walnuts on baking sheet and toast until fragrant and lightly colored, about 8 minutes. 
 2. Meanwhile, put 3/4 cup sugar and pinch of salt in a heavy, light-colored saucepan. Cook over medium heat and when sugar starts to melt, stir with a wooden spoon. Once sugar melts, it will begin to color quickly. 
 3. When the melted sugar is medium amber, take pan off heat, add walnuts and stir quickly to coat each nut. Turn nuts out onto a parchment-lined baking sheet and try to spread them out into 1 layer. When cool, roughly chop to break nuts up. Makes 2 cups. 
 4. Toss lemon zest with 1 tablespoon sugar. Spread on parchment-lined cookie sheet and bake in a 350-degree oven until sugar melts and zest turns lightly golden, about 10 minutes. Cool. Makes about 2 tablespoons.

FDTHANKS221107_RECIPE10

Thanksgiving recipe: Smashed squash and sweet potato with candied walnuts and lemon zest

Smashed squash and sweet potato with candied walnuts and lemon zest

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<h2> WHAT YOU'LL NEED: </h2> 
 2 cups heavy cream 
 6 cloves garlic, peeled and lightly smashed 
 1 sprig of fresh thyme 
 1 bay leaf 
 Pinch nutmeg 
 Salt 
 Pepper 
 Rind of Parmesan cheese (optional) 
 2 pounds spinach 
 1/4 teaspoon grated nutmeg 
 1 1/2 to 2 cups fresh grated Parmesan cheese 
<h2> HOW TO: </h2> 
 1. In a saucepan, combine cream with garlic, thyme, bay leaf, nutmeg, salt and pepper and rind, if using. Simmer over medium heat until cream is reduced by about half, 20 minutes. Pick out thyme and bay leaf but, if desired, mash garlic into cream. 
 2. Bring a large pot of salted water to boil. Working in batches, immerse spinach in boiling water for about a minute, then remove and immerse immediately in a bath of ice water. (A clean kitchen sink is good for this operation.) Strain spinach and squeeze out as much liquid as you can so that you're left with a dense ball of spinach. Place on cutting board and roughly chop. 
 3. Preheat oven to 350 degrees. In a large bowl, combine spinach with reduced garlic cream. Add a cup of Parmesan and taste for salt and pepper. Turn spinach into baking dish, cover pan with foil and bake until heated, about 30 minutes. (Or refrigerate for up to 24 hours. Bring to room temperature before baking, or increase baking time.) Remove foil, sprinkle with remaining cheese and continue to bake until it just begins to brown, 10 to 15 minutes. Makes 8 to 10 servings.

FDTHANKS221107_RECIPE9

Spinach recipe: Spinach with garlic cream and Parmesan

Spinach with garlic cream and Parmesan

0MCPSSAS.JPG

<h2> WHAT YOU'LL NEED: </h2> 
 2 large or 3 small delicata squash 
 1 tablespoon kosher salt 
 1 teaspoon black pepper 
 4 tablespoons olive oil, divided 
 5 to 6 large curry leaves (any mix of herbs may be substituted) 
 1⁄4 cup lemon juice (about 1 lemon) 
 2 pinches of a large crystal finishing salt, such as sea salt 
<h2> HOW TO: </h2> 
 1. Preheat oven to 425 degrees. Cut the squash in half, remove seeds and slice into 1⁄2 thick semicircles. 
 2. Toss with salt, pepper and 2 tablespoons of olive oil and spread on a parchment-paper-lined baking sheet. Roast for about 20 minutes, turning once until the squash is caramelized on outside but not too soft. 
 3. In a saute pan, place remaining olive oil and cook curry leaves until crispy. Remove to a paper towel to drain. Reserve the oil. 
 4. Arrange roasted squash on a platter, drizzle with lemon juice and curry-flavored olive oil in the pan. Gently crush the curry leaves with your hands. Sprinkle leaves and finishing salt on top of squash. Makes 6 to 8 servings.

FDTHANKS221107_RECIPE5

Squash recipe: Roast delicata squash with curry leaves

Roast delicata squash with curry leaves

<h2> WHAT YOU'LL NEED: </h2> 
 1 (20-pound) turkey 
 1 cup salt 2 tablespoons whole peppercorns 
 2 sprigs rosemary 
 6 to 8 sprigs thyme 
 Peel of 1 lemon 
 Peel of 3 clementines 
 &frac12; cup brown sugar 
 3 (22-ounce) bottles hard cider (2 quarts) 
 1 to 2 cups each coarsely chopped onion, carrot and celery 
 6 tablespoons (&frac34; stick) butter, room temperature 
 &frac12; teaspoon ground pepper 
 1 teaspoon ground coriander 
<h2> HOW TO: </h2> 
 1. To brine a turkey, you'll need an extra-large resealable plastic bag (both Reynolds and Ziploc make them) and a vessel that can accommodate the bagged bird -- a large stockpot or even one of the drawers from your refrigerator. Remove neck and giblets from turkey; cut off (and reserve) yellow tail fat. 
 2. In a saucepan, combine 1 quart (4 cups) water with the salt, peppercorns, rosemary, thyme, lemon and clementine peel and sugar. Bring to a simmer, stirring, until salt and sugar are completely dissolved. Add another quart of water to cool down contents of saucepan. Drape the plastic bag inside your chosen vessel and pour in the brining liquid, then add the hard cider and a gallon of cold water. Place turkey carefully into brine, then squeeze as much air as possible out of the plastic bag before sealing it. Refrigerate for 24 hours. 
 3. Position a rack in bottom third of oven and preheat to 325 degrees. Remove turkey from brine; drain and pat dry. Loosely fill neck and body cavities with half the chopped vegetables. Tuck the ends of the drumsticks under the flap of skin or the plastic or metal &quot;hock lock.&quot; (If none exists, tie ends together with kitchen twine.) Place turkey on a roasting rack set in a roasting pan. Smear with melted butter and sprinkle with pepper and coriander. Place remaining chopped vegetables in pan along with &frac12; cup water. 
 4. To ensure that turkey breast doesn't burn, make a &quot;breast shield&quot; by taking a piece of foil larger than the breast and placing it flush on the breast. Fold edges of the foil so the shield exactly conforms to the breast while leaving legs and wings exposed. 
 5. Roast turkey, basting after 1 hour and every 45 minutes thereafter (including area under foil), until an instant-read thermometer inserted in meaty part of the thigh (not touching a bone) registers 175 degrees, about 5 hours. During the last hour of roasting, remove and discard the foil. If the pan drippings start to scorch, add more water. 
 6. Transfer turkey to a platter, reserving the pan drippings for gravy. Let the turkey stand, uncovered, for at least 30 minutes (and up to 1 hour) before carving.

FDTHANKS221107_RECIPE3

Thanksgiving turkey recipe: Cider-brined turkey

Cider-brined turkey

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<h2> WHAT YOU'LL NEED </h2> 
 FOR THE CRUST (make 2, separately, one for bottom crust, one for the lattice top): 
 1 1/3 cups unbleached all-purpose flour, plus extra for rolling out dough 
 1 tablespoon confectioners' sugar 
 1/2 teaspoon salt 
 5 tablespoons vegetable shortening, cut into small pieces and chilled for at least 15 minutes 
 5 tablespoons unsalted butter, cut into 1/4-inch pieces and chilled for at least 15 minutes 
 1 large egg white 
 2 tablespoons ice water 
 1 1/2 teaspoons white vinegar 
 FOR THE FILLING 
 3 tablespoons unsalted butter 
 5 pounds Granny Smith apples, peeled, cored and cut into 1/4-inch slices 
 3/4 cup granulated sugar 
 1/4 teaspoon ground cinnamon 
 1/4 teaspoon salt 
 1 tablespoon lemon juice 
 1 egg, lightly beaten 
 Sanding sugar for sprinkling 
<h2> HOW TO: </h2> 
 1. Combine flour, sugar, and salt in the workbowl of a food processor and pulse several times to blend. Add shortening and pulse 8 to 10 times, until mixture resembles coarse meal. Add butter and pulse another 8 to 10 times, until mixture once again resembles coarse meal. 
 2. Beat together egg white, water and vinegar in a small bowl; then pour over flour mixture. Pulse 5 to 7 times, until dough just begins to come together in large clumps. If it doesn't stick together, sprinkle another tablespoon of water over mixture and pulse again. Remove lid of food processor and press some dough between your fingers. If it is still very crumbly, process once or twice more. 
 3. If it holds its shape, press it into a 5-inch disk, wrap in plastic, and refrigerate for at least 2 hours and up to 2 days. Make second pie crust; refrigerate. 
 4. On a lightly floured countertop, press the disk into a rough circle by pushing down on it all over with the rolling pin. When you have a circle measuring 6 or 7 inches in diameter, use a lightly floured rolling pin to roll out the dough, sliding a large metal spatula underneath the dough after every 4 or 5 strokes to loosen the dough from the work surface, and rotate the dough 45 degrees. Continue to roll, loosen and turn, until you have a 13-inch circle (smaller than this and you might have trouble creating a nice, thick edge). 
 5. Loosely fold your dough circle around the rolling pin, lift the pin and unroll the dough over the 9-inch shallow pie plate. Gently press it into the bottom and sides with your fingertips, taking care not to stretch or thin the dough when you do this, or dimple it with your fingers, which may cause the dough to shrink in the oven. 
 6. Use a pair of scissors to trim the crust all around so that it overhangs the edge of the pan by 1 inch. Tuck that extra dough underneath itself to form a double-thick edge that sits on the rim of the pie plate. 
 7. Pinch the edge of the crust with the thumb and forefinger of one hand while pressing from the inside with the index finger of the other hand, repeating all the way around the edge. Loosely cover with plastic wrap and refrigerate at least 30 minutes before using. 
 8. To start the filling, melt the butter over medium heat in a large pot. Add apples, sugar, cinnamon, salt and lemon juice; cook, stirring frequently, until apples are cooked through but still hold their shape, about 15 minutes. Use a slotted spoon to transfer the apples to a baking sheet to cool completely. (Filling can be chilled, transferred to an airtight container and refrigerated for up to 1 week.) Spoon the apples into pie shell. 
 9. Adjust oven rack to lower-middle position and place a rimmed baking sheet on rack. Preheat oven to 425 degrees. Slide the chilled lattice from the parchment onto the pie, adjusting the strips so they are straight and even. Trim the strips so they overhang the rim of the pie by 1 inch. Pinch the ends of the strips so they form part of the rim. 
 10. Brush the lattice and rim with the beaten egg. Place the pie on the preheated baking sheet and bake for 25 minutes. Lower the heat to 375 degrees and continue to bake until the lattice and rim are golden brown, another 30 to 40 minutes. Cool completely on a wire rack and serve. 
 11. For the lattice top, repeat step 4, and roll dough into a 13-inch circle. Using a ruler and a fluted pastry wheel or sharp paring knife, cut the dough into eight 1-inch-wide strips. 
 12. Line up half of the strips vertically, 1 inch apart, on a baking sheet lined with parchment paper. Then gently weave in the horizontal strips. 
 13. Loosely cover with plastic wrap and refrigerate for at least 30 minutes.

FDTHANKS221107_RECIPE15

Apple pie recipe

Apple pie

fdcov07-PIES-26.jpg

<h2> WHAT YOU'LL NEED: </h2> 
 1 (9-by-13-inch) pan of cornbread, cut into 1⁄2-inch chunks 
 2 links (about 1⁄2 pound) lamb sausage, removed from casing (spicy Italian or chorizo can be substituted) 
 3 tablespoons butter 
 1 medium onion, diced 
 2 cloves garlic, finely chopped 
 2 scallions, finely chopped, green and white parts separated 
 Kernels from 2 ears of fresh corn cut from the cob or 1 cup frozen corn 
 1 serrano chili, finely diced (include seeds and veins if you want added spice) 
 1 teaspoon kosher salt 
 2 eggs 
 1⁄2 cup heavy cream 
 3 cups chicken stock 
 1 cup cilantro, finely chopped 
<h2> HOW TO: </h2> 
 1. Preheat oven to 375 degrees. Place cornbread chunks in large baking pan or a 9-by-13-inch casserole dish and toast in oven, tossing every 10 minutes, until all the pieces are crisp and dry. Remove and set aside to cool. 
 2. Place sausage in a large saute pan and cook over medium-high heat, crumbling with a wooden spoon until crisp. Transfer sausage to a large bowl and set aside. In the same saute pan, melt the butter, add onion and garlic, and saute until soft. Add white parts of scallions, corn, chili and salt, and saute until soft. 
 3. In a separate bowl, whisk together eggs, cream and chicken stock. Mix in cilantro and green parts of scallion. 
 4. When cornbread is cool, add sausage to the casserole dish and gently toss with the butter-and-onion mixture to distribute ingredients evenly. Pour the stock mixture a little at a time over the stuffing, making sure to coat all the bread. Cover with aluminum foil and bake in 375-degree oven for 30 minutes. Take off the foil and bake 10 minutes longer, or until stuffing is set and brown on top. Makes 6 to 8 servings.

FDTHANKS221107_RECIPE19

Stuffing recipe: Sausage and chili cornbread stuffing

Sausage and chili cornbread stuffing

Thanksgiving recipes

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25 recipes to try this Thanksgiving

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