Turkey Feast 2020

The night before cooking, pat the turkey dry with paper towels, leaving the netting on. Season on all sides with salt, pepper, and the Southern spice blend. Transfer to an airtight container (or a large resealable bag) and refrigerate until ready to cook. 

Preheat the oven to 400°F. Line a sheet pan with foil. One hour before cooking, remove the seasoned turkey from the refrigerator to bring to room temperature. Remove the butter from the refrigerator to soften. Thoroughly coat the prepared turkey in the softened butter. Transfer to the sheet pan. Roast 50 to 60 minutes, or until the turkey is browned and cooked through.* Transfer to a cutting board and let rest at least 20 minutes. Once rested, remove the netting. Halve lengthwise, then thinly slice crosswise. 

Preheat the oven to 400°F. Halve, peel, and medium dice the yellow onion. Peel and roughly chop 2 cloves of garlic. Grate the gouda on the large side of a box grater. Cut off and discard the stem of the poblano pepper; remove the core, then medium dice. Thoroughly wash your hands immediately after handling.  

In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the diced onion and diced poblano pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Transfer to a  large bowl. 

To the bowl of cooked vegetables, add the cornbread mix, sour cream, half the grated gouda, and 1/3 cup of water. Mix until just combined. Transfer to an 8-inch oven-safe skillet (or baking dish) and spread into an even layer. Top with the remaining grated gouda. Bake 19 to 21 minutes, or until the filling is just set (a toothpick inserted into the center should come out with a few moist crumbs). Remove from the oven and let stand at least 2 minutes before serving. 

Preheat the oven to 400°F. Wash and dry the fresh produce. Medium dice the apples and persimmon, discarding the cores. In a bowl, combine the yogurt, 2 teaspoons of water, and half the powdered sugar (you will have extra). Whisk to thoroughly combine.

In a small pot, heat half the butter on medium-high until melted (or melt in a medium bowl in the microwave). Transfer to a medium bowl. Add the brown sugar, quatre épices, 2 tablespoons of olive oil, and all but  1 tablespoon of the flour. Using a fork, mix the ingredients until thoroughly incorporated and large crumbs are formed. 

In a large pan (nonstick, if you have one), heat the remaining butter on medium-high until melted. Add the buttermilk (carefully, as the liquid may splatter), peanut butter spread, and maple syrup. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the diced apples and persimmon, remaining flour, and a pinch of salt. Cook, stirring occasionally, 4 to 5 minutes, or until the fruit is coated and slightly softened. Turn off the heat.

Transfer the cooked fruit to an 11-inch by 6-inch (or 8-inch square) baking dish and spread into an even layer. Evenly top with the crumb topping. Bake, rotating the baking dish halfway through, 26 to 28 minutes, or until the crumb topping is golden brown and the fruit mixture is bubbling. Remove from the oven and let stand at least 10 minutes before serving. Serve the baked crumble garnished with the sweetened yogurt. 

Wash and dry the fresh produce. Pick the sage leaves off the stems, then finely chop the leaves. In a small pot, heat the butter on medium-high until melted. Add 1 tablespoon of rice flour (you will have extra). Cook, whisking constantly, 2 to 3 minutes, or until lightly browned and thoroughly combined. Add the broth (carefully, as the liquid may splatter) and demi-glace. Cook, whisking frequently, 2 to 4 minutes, or until thickened. Add the chopped sage leaves and stir to combine. Turn off the heat. Taste, then season with salt and pepper if desired. 

Peel and finely chop the shallot. Cut off and discard the stems of the sweet peppers; remove the cores, then small dice. 

In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped shallot and diced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the cranberries, sugar, and 3/4 cup water. Heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring occasionally and mashing the cranberries with the back of a spoon, 7 to 8 minutes, or until the cranberries are broken down and the mixture is  thickened. Turn off the heat. Taste, then season with salt and pepper if desired. 

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Medium dice the potatoes. Peel and roughly chop 3 cloves of garlic. Grate the cheddar on the large side of a box grater. Roughly chop the piquante peppers. 

Once boiling, add the diced potatoes and chopped garlic to the pot of water. Cook 20 to 22  minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to  the pot. Add the cream, grated cheddar, and chopped piquante peppers; season with salt and pepper. Using a fork (or potato masher), mash to your desired consistency. Taste, then season with salt and pepper if desired.

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 400°F. Peel the carrots; halve crosswise, then halve lengthwise. Transfer to a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 30 to 32 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Roughly chop the pistachios. Roughly chop the parsley leaves and stems. 

Once the carrots have roasted about 20 minutes, in a small pot (or pan), combine the chopped ginger, raisins, honey (kneading the packet before opening), a big pinch of salt, and 1/4 cup of water. Cook on  medium-high, stirring frequently, 4 to 5 minutes, or until thickened to a syrup-like consistency. Transfer to a large bowl. Immediately add the roasted carrots; toss to thoroughly coat. Taste, then season with salt and pepper if desired. Serve the glazed carrots garnished with the chopped pistachios and chopped parsley. 

Place the dried mushrooms in a bowl; add 3 cups of hot water and set aside to rehydrate at least 10 minutes. Halve, peel, and thinly slice the onion. Thinly slice the fresh mushrooms. Separate the collard green leaves from the stems; discard the stems and roughly chop the leaves. 

Reserving the liquid, drain the rehydrated mushrooms. Transfer to a cutting board; roughly chop. In a large pot, heat 2 tablespoons of olive oil on medium-high until hot. Add the sliced onion, sliced mushrooms, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped rehydrated mushrooms, reserved liquid, chopped collard greens, and soy sauce. Cover the pot and cook, without stirring, 8 to 10 minutes, or until the greens are wilted. Uncover the pot and continue to cook, stirring occasionally, 18 to 20 minutes, or until the greens are tender and the liquid is reduced in volume by half. Turn off the heat and stir in the vinegar. Taste, then season with salt and pepper if desired.