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This Thanksgiving, complement your traditional turkey feast with a seasonal add-on appetizer, side, and dessert. These irresistibly warm, doughy knots get rich, decadent flavor from a coating of parmesan and truffle-infused butter fresh out of the oven.
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Remove the dough and butter from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Lightly oil a sheet pan. Cut the dough into 8 equal-sized pieces. On a work surface, using your hands, gently roll each piece into a 6-inch log (if the dough is resistant, let rest 5 minutes). Carefully tie each log into a large knot. Transfer to the oiled sheet pan. Arrange in an even layer. Bake 13 to 15 minutes, or until lightly browned and cooked through. Remove from the oven.
Meanwhile, wash, dry, and thinly slice the chives. In a large bowl, combine the softened butter, cheese, and as much of the truffle zest as you’d like; season with salt and pepper. Using a fork, mash until thoroughly combined. Transfer the baked knots to the bowl of truffle butter; toss to thoroughly coat. Serve the finished knots garnished with the sliced chives. Enjoy!
Tips from Home Chefs