Thanksgiving Day Recipe

Looking for ways to really “wow” your Thanksgiving crowd? I have three recipes that will knock their socks off.

Nothing says Autumn like my Roasted Butternut Squash and Sage side dish. This recipe doesn't use any brown sugar, butter or cream, which makes it heart healthy. Both squash and sage are in season so they are easy to find during the Thanksgiving season.

My Pineapple Cheddar Casserole is a surprising crowd pleaser that combines savory and sweet. My kids and husband completely cleaned their plates after tasting it. That tangy sweetness of the pineapple really cut through the sharp New York cheddar.

My perfect traditional roast turkey provides the masterful main course that everyone expects from Thanksgiving. 

Recipe: Roasted Butternut Squash and Sage side dish

1 medium butternut squash about two pounds

1 bunch of fresh sage

½ cup of extra virgin olive oil

1 tablespoon kosher salt

½ teaspoon fresh cracked black pepper

Preheat oven to 350 degrees. Peel squash, cut in half lengthwise; remove seeds and pulp with a spoon. Place cut side down and slice into half-moon pieces, about 1/2-inch thick.

Chop enough sage to equal 1 tablespoon; set aside remaining sprigs. Combine squash, chopped sage, 2 tablespoons olive oil, 1/2 teaspoon salt, and pepper in a large bowl. Spread out in a single layer on a large cookie sheet or roasting pan. Turning once halfway through, roast squash 30 to 35 minutes, until tender and caramelized. Feel free to put them in the broiler for a minute or two to really vamp up the roasting.

Meanwhile, line a large plate with paper towels. Remove stems from remaining sage. Pour 1/2 cup olive oil into a small skillet over medium heat. Fry 1/3 of sage leaves 20 to 30 seconds, until crisp. Remove from oil with slotted spoon and drain on paper towels. Sprinkle with salt. Repeat process with remaining sage.

Arrange squash on a platter and garnish with fried sage leaves.

Recipe: Pineapple Cheddar Casserole

3 (15 ounce) cans pineapple chunks

2 1/2 cups shredded Cheddar cheese

¼ cup pineapple juice

8 tablespoons all-purpose flour

¼ cup white sugar

1 sleeve of Ritz crackers, crushed

1 stick of butter sliced into little pats

1 pinch of salt

Preheat oven to 350 degrees F (175 degrees C).

In a large dish combine pineapple chunks, cheese, pineapple juice, flour and sugar. Spoon into a 9x13 inch baking dish. Top with crushed crackers and butter slices.

Bake in preheated oven for 30 minutes.

Place under a low broiler for 2 to 3 minutes

Recipe: Traditional Thanksgiving Turkey

1 fresh young turkey

1 bunch of fresh sage

2 Sprigs of rosemary

1 one stick of butter

If you cannot procure an organic, or wild bird is out of season, I recommend a nice fresh young turkey from Richardson's Farm in White Marsh. If all else is lost you can purchase a national or grocery store brand.

A simple soak overnight in salty water will help keep your bird moist and juicy, even if you overcook it by a little bit, and allow for your bird to be cooked through but still tender. To brine your bird, dissolve one cup of table salt or two cups of Kosher salt and a half cup of sugar in just enough cold water to cover the bird.

My children love to get involved with this step by helping stir the mixture thoroughly to make sure all the salt and sugar crystals are dissolved. Put the bird in the liquid and leave overnight.

Play with the recipe for this brine however you like, add two teaspoons of honey or molasses and less sugar for sweetness or add a bay leaf. I add fresh sage and whole peppercorns to my brine. Do not put any acid of any kind into the brine, vinegar or lemon juice as this will cook the protein.

While your turkey soaks, prepare the compound butter. Simply mince one small garlic clove and mix with one stick of slightly soft butter and two tablespoons of finely chopped parsley. Return compound butter to the refrigerator, it will keep up to a week in the fridge.

The next day when it is time to make the turkey, remove the compound butter from the fridge.

Remove the bird from the water.

After soaking the bird 8-12 hours its time to give it some tender lovin' care.

Pat the bird dry with paper towels, any moisture left on the skin will steam the bird rather than roast the bird. Make sure you wash your hands thoroughly to avoid contaminating your kitchen.

Work the compound butter under the skin of your turkey, spread it evenly over the breast. Place several sage leaves under the skin. Lightly coat the skin with fresh cracked black pepper, salt is not necessary. Add two sprigs of rosemary to the cavity of the bird.

Place your bird in a roasting pan with a rack, you don't want the turkey to boil in its own juices. If you don't have a roasting pan with a rack you can improvise one by placing a stove top ring inside of an oven safe pan. Pour about a half an inch of water in the bottom of the pan, add one cup rough chopped carrots, a quartered onion and two ribs of celery. These vegetables are going to help the turkey drippings along to make a most delicious gravy.

Place the pan inside the oven, without the bird and set the temperature to 425. Allow the oven 15 or 20 minutes to reach temperature then place the bird inside the pan.

Set your timer for 35 minutes. After 35 minutes turn the oven temp down to 325 degrees and roast for an hour and a half. Make sure your turkey reaches an internal temperature of 165 degrees.

To make gravy, strain the large chunks of vegetables from the water in the bottom of the pan. Add a slurry of one tablespoon corn starch mixed with one cup of cold water to the liquid. Boil the liquid until it thickens into a gravy, add one cup chopped parsley off the heat and serve over turkey and gravy.

Allow the turkey to rest for 15 minutes. Carve and enjoy, paired with a nicely oaked chardonnay. I suggest Kendall Jackson.