Happy Thanksgiving!

It’s been a tough year for all of us, but I am thankful for the people it’s brought me closer to, thankful for my friends and family, thankful for this loving community of all of you, thankful for our health and thankful for a brighter future.

Thanksgiving Menu

Bonus Recipes

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The Tradition of Thanksgiving

Thanksgiving is the oldest holiday in America, which means that it comes with a lot of traditions and customs that have been around for hundreds of years. For many Americans, the Thanksgiving meal includes seasonal dishes such as roast turkey with stuffing, cranberry sauce, mashed potatoes and pumpkin pie. The holiday feast dates back to November 1621, when the newly arrived Pilgrims and the Wampanoag Indians gathered at Plymouth, Massachusetts for an autumn harvest celebration, an event regarded as America’s “first Thanksgiving.”

But what was really on the menu at the famous banquet, and which of today’s time-honored favorites didn’t earn a place at the table until later in the holiday’s 400-year history? Today, we may not eat exactly what the European Colonists and Native Americans were eating so many years ago, but many of the classic Turkey Day dishes we know and love have a long and interesting history behind them. Instead of just mindlessly digging into your delicious plate of food, wouldn't it be a little more fun to know the backstory!

Turkey

The bird on many Americans’ Thanksgiving tables today might be about the only thing that connects our national holiday with the romanticized meal in 1621 shared by Pilgrims and Indians. Turkeys were abundant in the Massachusetts Bay area where the first event took place. But back then, wild turkeys were much taller and leaner than the domesticated breed we know today.

This might come as a shocker but Turkey was not the centerpiece of the very first meal. Wild hens, fowls and geese, venison and an abundance of fresh seafood like cod and bass were most likely served on the very first Thanksgiving. Historical records show, the Native dwellers, European settlers and foraging pioneers did cook wild turkey, but it didn't become a staple of the holiday until the mid 19th century. Many believe it was due to its large size and ability to feed a lot of people. By then, turkeys were also domesticated, readily available and affordable.

Stuffing | Dressing

Food historians tell us the practice of stuffing (aka dressing, cramming) the cavities of fowl and other animals with mixtures of breads, spices and other chopped items is ancient. The Romans and the Arabs both employed such techniques. "Dressing" and "stuffing," as we Americans know them today, descend from Medieval European (English "forcemeat" and French "farce") culinary traditions.

Whether you refer to it as stuffing or dressing, or you serve it inside the turkey or outside, one thing is for sure: you probably have it every year. We don't know if the Pilgrims had it, but History.com points out that it's very likely that the first Thanksgivings included some sort of wild game served with wild rice. As the years went by, New Englanders added chestnuts, Bostonians made oyster-based recipes, and Southerners used cornbread as a stuffing base.

Gravy

People have been cooking meats in various sauces and stocks from very ancient times. Why? The liquid acted as a cooking medium, made tough meat more palatable, and added flavor to the dish. Gravies evolved over time according to ingredient availability, local tastes, and traditional cuisine. Some are composed of meat drippings, others from creamy components.

It's hard to say when, exactly, turkey gravy came into the picture, especially the homemade kind that is created from the drippings of a turkey. The packaged turkey gravy powder mixes got big in the 1950s, when convenience in the kitchen became a huge deal.

Cranberry Sauce

Although certain varieties of cranberry grow in parts of Europe, the turkey’s most popular dinner companion tells a story of New World cultural exchange. The fruit’s name is a legacy of 17th century German settlers in America. Called in medieval England “moss-berry” and other similar terms that allude to the fruit’s boggy habitat, English-speakers borrowed their German neighbors’ term “kranberee,” which refers to the long, cranelike stamens of the plant.

Cranberries are one of the only fruits native to America and were known to be regularly consumed by Native Americans. Commonly eaten fresh or dried by the Wampanoag tribes, cranberries, along with grapes, gooseberries, plums and other fruits, were served fresh-picked. A 1672 account of the colonies reported that “Indians and English use it much, boyling them with Sugar for a Sauce to eat with their Meat.” Cranberry sauce has been paired with turkey, in particular, since at least the 18th century.

Potatoes

Whether mashed or roasted, white or sweet, potatoes had no place at the first Thanksgiving. Sweet potatoes, from the Caribbean, and white potatoes, from South America, hadn’t even made it to North America yet—and they wouldn’t become a popular crop here or in Europe for at least another 100 years. After encountering it in its native South America, the Spanish began introducing the potato to Europeans around 1570.

But by the time the Pilgrims boarded the Mayflower, the tuber had neither doubled back to North America nor become popular enough with the English to hitch a ride. New England’s native inhabitants are known to have eaten other plant roots such as Indian turnips and groundnuts, which they may or may not have brought to the party. Mashed potatoes and roast potatoes as we know today, with tons of butter and toppings, come from British colonies brought by the Scotch-Irish migrants who came to America during the 18th century. Mashed potatoes are a necessity at the contemporary holiday table, so it’s pretty hard to believe they weren’t served up at the first Thanksgiving.

Green Bean Casserole

You can thank Campbell’s Soup for the green bean casserole we identify with Thanksgiving today. While dishes consisting of veggies, cream and a crunchy topping date back much further, the familiar mix of cream of mushroom soup, canned green beans and fried onions comes from a recipe developed by the soup company in the 1950s. It took off in popularity due to its combination of on-hand ingredients, affordability and heartiness. In my opinion, it’s a Thanksgiving must although I prefer to make it from scratch.

Cornbread | Corn Pudding

Records show corn was plentiful during the first harvest. According to the culinarian, the Wampanoag, like most eastern woodlands people, grew flint corn (multi colored Indian corn) which was part of their staple diet. But back in those days it may have not been served in the way most people enjoy it now. Back then, the corn would have been removed from the cob and turned into cornmeal, which was pounded into a thick corn mush with water and maybe occasionally sweetened with molasses. This was then boiled or baked over open fire to be eaten as a porridge or bread. Cornbread or pudding didn't start to get tasty until things like buttermilk and eggs became more common ingredients.

Sweet Potato Casserole

For many, the Thanksgiving meal must include sweet potatoes with marshmallows. The happy marriage of the tuber with caramelized, gooey goodness owes itself to two developments of the 1800s. In the late part of the century, in the decades when the national Thanksgiving holiday took hold, Northerners discovered sweet potatoes — long eaten in the South — and incorporated them into the special meal.

Meanwhile, marshmallows had been recently invented by those culinary trendsetters, the French, who beat the roots of the marshmallow plant with egg whites and sugar to make a chewy treat. Handmade and something of a luxury at first, marshmallows became more affordable after entrepreneurs substituted more widely available gelatin for marshmallow root and, in an era that was developing mass production techniques more generally, figured out how to manufacture an affordable product on a grand scale. In 1917, the Angelus Marshmallows company distributed a recipe booklet that taught Americans how they might use marshmallows. With that, the classic pairing had arrived.

Apple Cider

Cider was once the national beverage. Later, unfermented, sweet cider would become more common on American tables, but before the mid-1800s, the hard stuff was the drink of choice for Americans — New Englanders most of all. Introduced to North America from Europe, apple trees grew well in the temperate climate, with many New England families pressing cider from their own orchards. Production was so successful that in 1767, Massachusetts colonists drank an estimated average of 35 gallons of cider per person. Many believed it was more healthful and safer to drink than water.

Thanksgiving Feast

Serving: 2-6

Roast Chicken - Buttermilk Brined & Spatchcocked

This year Thanksgiving is just the two of us. Because of Covid-19 , the risk of travel and to avoid six months of leftovers, I decided to pass on the turkey and make a buttermilk-brined roast chicken. Done right, a chicken can be pretty damn impressive. And between you and me, I was never into turkey anyways but that’s a debate save for another time. This recipe spans over two days, that is if you want your chicken to me juicy and moist (for a lack of better words).

Why Buttermilk?
Buttermilk and salt work like a brine, tenderizing the meat on multiple levels to yield an unbelievably juicy chicken. As an added bonus, the sugars in the buttermilk will caramelize, contributing to an exquisitely browned skin.

Why Spatchcock?

We all know the basic problem with roasting a whole turkey or chicken, right? It lies in the fact that while leg meat, with its connective tissue, fat, and deep color should be cooked to at least 175°F to be palatable, lean breast meat will completely dry out if it’s past 155°F. Spatchcocking, or butterflying, is the solution: By flattening out the chicken, you expose its legs to higher heat, helping them cook a little faster than the breasts—which is exactly what you want for juicy meat. It also yields crisper skin and a much faster cooking time than traditional roasting.

And guys, this recipe doesn’t just stop at chicken, you can also buttermilk brine and spatchcock a turkey or any other type of bird you want to eat. Just make sure to adjust the ingredients according to the weight of the bird you are cooking. Time for the recipe!

The Day Before

Whole Chicken - 4-5 lbs
Salt - 2 tbsp

Using sharp kitchen shear, remove the wingtips by cutting through the first wing joint, then remove the spine from the chicken. Cut the spine into 5 to 6 one-inch-long pieces. Reserve the wing tip and spine aside for stock. Flatten chicken by placing skin side up on a cutting board and applying firm pressure to the breastbone. Season chicken generously with salt and let it sit for 30 minutes.

Note: This method is called spatchcocking. By flattening out the chicken or turkey, you expose its legs to higher heat, helping them cook a little faster than the breasts—which is exactly what you want for juicy meat and avoid dry breast meat. It also yields crisper skin and a much faster cooking time than traditional roasting. Here is a video and a visual guide on how to spatchcock a bird.

Buttermilk - 2 cups
Salt - 2 tbsp

Stir salt into the buttermilk to dissolve. Place the chicken in a gallon-size resealable plastic bag and pour in the buttermilk. (If the chicken won’t fit in a gallon-size bag, double up 2 plastic produce bags to prevent leaks and tie the bag with twine.) Seal the bag, squish the buttermilk all around the chicken, place on a rimmed plate, and refrigerate for 12 to 24 hours. If you’re so inclined, you can turn the bag periodically so every part of the chicken gets marinated, but that’s not essential.

The Next Day (or 12 hours later)

Pull the chicken from the fridge an hour before you plan to cook it. Remove the chicken from the plastic bag and scrape off as much buttermilk as you can. Transfer to a wire rack set in a foil-lined rimmed baking sheet. Position chicken so that breasts are aligned with the center of the baking sheet and legs are close to the edge..

Preheat the oven to 450°F.

Neutral Oil, Vegetable or Canola - ¼ cup
Paprika - 2 tsp
Cayenne - 2 tsp
Salt - 2 tsp
Black Pepper - 2 tsp
Baking Powder - 2 tsp
Herbs - 1 tbsp, chopped fresh parsley, thyme, rosemary, oregano or a mix

Combine oil, paprika, cayenne, salt, black pepper, baking powder and chopped herbs in a small bowl. Rub the marinade and distribute evenly all over the chicken front and back, taking care to especially focus on the skin.

Note: Adding baking powder to the marinade used on the chicken skin will give extra-crispy results.

Roast chicken until the thickest part of breast close to bone registers 150°F on an instant-read thermometer and joint between thighs and body registers at least 175°F about 45 minutes to 1 hour. Reduce the heat to 425°F (232°C) if chicken starts to darken too quickly. If the skin is drying out too quick, brush with some oil or melted butter.

Remove chicken from the oven, transfer to a cutting board, tent loosely with foil, and allow to rest 5 minutes before carving. Serve with hot gravy.

Stuffing - or is it dressing?

Well, whatever you call it, our stuffing is packed with a ton of goodies like brown butter, herbacious sage sausage and fresh apples! Here is the full recipe.

Roasted Potatoes with duck fat

With so many casserole dishes this year, instead of mashed potatoes, I wanted to add something more crisp with texture so I opted for roast potatoes. I am about to give you the world’s crispiest best roast potatoes ever. Here is the recipe.

But if you are looking for a mashed potatoes recipe instead, I gotchu as well! This creamy garlic mashed potatoes is one of my go to! Here is the recipe.

Classic Green Bean Casserole

Forget the turkey! There is no Thanksgiving in my house without green bean casserole. There I said it. Mushrooms, green beans, crispy fried onions and a whole lot of butter and cream! How can you say no? Here is my classic green bean casserole recipe.

Jalapeno Corn Pudding

Think of a wonderful combination of your grandmother’s corn pudding and your favorite jalapeno cheddar cornbread. I couldn’t decide which one I wanted more so I ended up melding the two dishes together. The result was pretty dang good! Click here for the recipe.

Classic Sweet Potato Casserole

This easy Sweet Potato Casserole topped with pecans and marshmallows is a traditional side at a typical Thanksgiving table. I am gonna be honest, I am not a huge fan of this being a side dish and not a dessert to have after the grand feast. But I’ve been told some people that this is their ultimate favorite Thanksgiving sides. Click here for our classic sweet potato casserole recipe.

Spiced Apple Sangria

I will find any excuse to make sangria at home. So of course I made a Thanksgiving version of this classic cocktail as well! Here is the recipe for my very autumnal spiced apple sangria.

Gravy

This is a no fuss, easy-peasy gravy.

Oil - 1 tbsp

Bayleaf - 1
Chicken (or Turkey) Spine and Wing Tips

Heat oil in a small saucepan over high heat until shimmering. Add bayleaf, chicken spine and cook, stirring frequently, until well browned, about 3 minutes.

Carrot - ½ cup, chopped
Celery - ½ cup, chopped
Onion - ½ cup, chopped

Add carrot, celery and onion and cook, stirring frequently, until softened and well browned, about 7 minutes.

Vermouth or Sherry - 1 cup
Chicken Stock - 1 cup

Deglaze the pan with vermouth or sherry and chicken stock, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Reduce heat to maintain simmer and cook for 20 minutes. Strain out solids and set aside the chicken broth in a bowl.

Note: If you want to keep it non-alcoholic or don’t want to buy vermouth or sherry, substitute an additional cup of chicken stock instead.

Unsalted Butter - 3 tbsp
Flour - ¼ cup

In the same saucepan over medium heat, melt butter and wait until it starts foaming. Stir in flour and cook, stirring constantly, until thoroughly browned and fragrant, about 5 minutes.

The Chicken Broth

Whisking constantly, gradually add the chicken broth cooked earlier. Bring to a boil and reduce until approximately 1/3 cup remains, about 7 minutes.

Soy Sauce - 3 tsp
Cold Water - ¼ cup
Cornstarch - 1 tbsp

Whisk in soy sauce, water and cornstarch in a small bowl and add to the hot broth. Stirring constantly with a whisk until the broth thickens. Season to taste with salt and pepper. Serve hot.

Last but definitely not the least!

Cranberry Sauce

Cranberries - ⅓ cup, fresh or frozen
Sugar - 4 tbsp
Water - 2 tbsp
Orange Juice - 1 tbsp
Orange Zest - 1-2 large strips
Cinnamon Stick - 1
Salt - just a pinch

Combine all ingredients in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook, stirring occasionally, until berries start to pop. Press berries against the side of the pan with a wooden spoon and continue to cook, stirring occasionally, until the berries are completely broken down and achieve a jam-like consistency, about 10 minutes total. Remove from heat and allow to cool for about 30 minutes. Stir in water in 1-tablespoon increments to adjust to desired consistency. Cranberry sauce can be served immediately or stored in the refrigerator for several months.