The Thanksgiving Guide
For the food extravaganza that is Thanksgiving, the F&W test kitchen had a cook-a-thon to create 25 inspiring recipes for 5 great feasts.
Our test kitchen always has a hard time exercising restraint at Thanksgiving. One menu is never enough to satisfy them. This year, we've indulged ourselves (and you too) with five distinctly different menus. There's something for everyone: hedonists, for instance, will gravitate toward the luxurious selections, while speed demons will zoom in on the quick-and-easy choices. But most cooks will go for a mix-and-match approach, balancing a turkey with foie gras gravy and a healthy (but exquisite!) spiced angel food cake. You'll find 25 recipes in all. Most nod to tradition--there are brussels sprouts, mashed potatoes and cranberries--but you'll also find grilled mushrooms, king crab and sticky rice. Our test kitchen definitely went all out; we hope you will too.
F&W's Favorite Turkey Stock
No matter your menu, you'll need some rich turkey stock. Weeks before Thanksgiving, make and freeze 2 quarts: In a flameproof roasting pan, roast 6 pounds of turkey wings and drumsticks at 400° until browned, about 1 hour. Transfer the turkey parts to a stockpot and add 10 cups of water, a sliced large onion, carrot and celery rib plus 2 sliced garlic cloves, a handful of parsley and a bay leaf. Add 1 cup of water to the roasting pan and bring to a boil over high heat, scraping up the browned bits. Add the contents of the roasting pan to the stockpot and bring to a boil, then cover partially and simmer gently for 2 1/2 hours. Strain the stock and refrigerate until chilled, then scrape off the fat and freeze until needed.
Five Menus for a Holiday Dinner
luxurious
starter cream of celery root with shrimp butter
turkey roasted turkey with foie gras and prune gravy
side turnips and turnip greens with mustard butter
potato golden mashed potatoes with truffle butter
dessert frozen chocolate souffles with berry compote
wine 1995 chateau la gaffeliere saint-emillion
healthy
starter white bean crostini with spicy cucumbers
turkey roasted turkey breast with spiced cranberry glaze
side wild rice with escarole
potato pan-roasted sweet potatoes with fennel
dessert spiced angel food cake with butterscotch glaze
wine 1995 peppoli chianti classico
make ahead
starter artichoke leaves with cumin shrimp salad
turkey tuscan-style turkey breast with sage gravy
side bread pudding with leeks and garlic
potato crisp potato-parsnip cake
dessert cranberry-walnut tart
wine 1997 carmenet reserve sauvignon blanc-semillon
quick & easy
starter king crab toasts
turkey roasted turkey with bacon-cider gravy
side creamed parsley and hominy
potato sweet potato oven-fries with lemon-mint gremolata
dessert almond cakes with bananas and warm caramel sauce
wine 1995 eyrie reserve pinot noir
modern
starter grilled portobello and bosc pear salad
turkey roasted turkey with asian flavors and sticky rice
side caramelized brussels sprouts with pistachios
potato whipped sweet potatoes with crispy shallots
dessert mocha panna cotta with cherry coulis
wine 1995 cakebread reserve chardonnay
Dana Speers, an assistant editor at FOOD & WINE Books, was the assistant pastry chef at Lespinasse in New York City for three years.
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