More local Thanksgiving recipes
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SAGE FETA CORNBREAD
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Local ingredients: butter, sage, cornmeal, eggs, buttermilk.
Strategy: Delegate.
Sage leaves, arranged in the buttered pan before the batter is poured in, form a beautiful pattern on the crust of this bread and flavor it throughout. Crumbled feta contributes moistness and a salty bite. Be sure to use unsalted butter to prevent the cornbread from sticking to the pan. This will be a hit with any vegetarians at the table, too.
- 1 tablespoon unsalted butter, softened, for the pan
- 18 to 24 large sage leaves
- 3/4 cup stone-ground cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons sugar
- 1/2 teaspoon fine salt
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup olive oil
- 4 ounces (1 cup) crumbled Greek feta cheese
Preheat the oven to 400 degrees. Smear the butter on the inside of a 9-inch glass pie plate. Press the sage leaves into the butter in a circular daisy pattern, saving about 6 leaves to press into the side of the pie plate horizontally.
Stir the cornmeal, flour, baking powder, sugar and salt together with a wire whisk in a medium mixing bowl. Whisk together the eggs, buttermilk and the olive oil in a second bowl. Stir the liquid into the dry ingredients until the lumps smooth out. Stir in the cheese.
Pour the batter into the pie plate over the sage leaves. Bake for about 25 minutes, or until the crust is browned and the bread springs back in the middle when you press on it. Let cool for about 10 minutes in the pan. Loosen the sides with a paring knife, then flip the cornbread out onto a plate or board with the sage leaves on top. Best served warm. Makes 1 9-inch bread, about 8 slices.
-- "The Herbal Kitchen." By Jerry Traunfeld
SAUTEED CARROTS, PARSNIPS AND ONIONS
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Local ingredients: onions, herbs, carrots, parsnips.
Strategy: Delegate or make ahead.
Tender-crisp fall vegetables make a colorful savory side dish for a roasted turkey. Chopped shallots or sliced leeks can stand in for the onions.
- 1/4 cup olive oil
- 1 large yellow onion, chopped
- 2 tablespoons chopped fresh rosemary or parsley
- 6 large carrots, peeled and sliced on the diagonal 1/4-inch thick
- 6 parsnips, peeled and sliced on the diagonal 1/4-inch thick
- Salt and freshly ground pepper
In a large, heavy frying pan or pot over medium heat, warm the oil. when hot, add the onion and herbs and saute, stirring frequently, until the onion begins to soften, about 5 minutes. Add the carrots and parsnips and saute, stirring occasionally, until tender-crisp and starting to brown, about 15 minutes. Season to taste with salt and pepper. Transfer to a dish. Serve warm. Makes 8 to 10 servings.
-- "Thanksgiving" from the Williams-Sonoma Kitchen Library
SAUSAGE CROUTON STUFFING No. 2
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Local ingredients: challah, sausage, onion, celery, herbs, butter
Strategy: Make in advance.
A variation of this stuffing appeared in Bon Appetit magazine. It is rich, earthy and delicious with great texture. Water chestnuts give it crunch. Customize if you like by adding a chopped apple and substituting local chestnuts if you have them.
- 1 1/4 pounds challah or other egg bread, crusts trimmed, cut into 1/2-inch cubes (about 12 cups)
- 1 pound sweet Italian sausage, casings removed
- 1 medium onion, chopped
- 4 celery stalks, chopped
- 1/2 cup drained canned water chestnuts, quartered
- 1/2 cup (about 2 ounces) toasted and coarsely chopped pecans
- 2 tablespoons chopped fresh parsley
- 4 teaspoons chopped fresh sage
- 1/4 cup chicken or turkey stock
- 2 tablespoons unsalted butter, melted
- Salt and freshly ground pepper
Preheat the oven to 300 degrees. Spread the bread cubes in a single layer on 2 large baking sheets. Bake until crisp, about 20 minutes. Transfer to a large bowl.
Crumble the sausage meat into a large skillet and saute over medium heat until cooked through, about 12 minutes. Add to the bread pieces, using a slotted spoon.
In the same skillet, saute the onion and celery until transparent, about 10 minutes. Add to the bread mixture. Mix in the water chestnuts, pecans, parsley and sage. Add the stock and butter and toss to combine (the mixture will be dry). Season with salt and freshly ground pepper. Makes about 16 cups. Use some to stuff inside the turkey, and transfer the rest to a baking dish, sprinkling with extra chicken broth to moisten.
This can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.
-- "Thanksgiving Dinner" by Anthony Dias Blue and Kathryn K. Blue
CHICKEN LIVER MOUSSE APPETIZER
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Local ingredients: onion, butter, chicken livers, herbs, French bread
Strategy: Delegate or make in advance
Put out a basket of sliced French bread rounds and a ramekin of mousse to keep hunger pangs in check while you put the finishing touches on the feast. I have successfully made this using half the butter and adding a touch of cream. Because the recipe makes a generous amount of mousse, plan on dividing it in half, one big bowl for the appetizer and several smaller ramekins for guests to take home with them in their "doggie bags."
- 1 cup chopped onions or shallots
- 1 1/4 cups butter, softened to room temperature, or less by 1/2 cup
- 1 pound chicken livers
- 2 tablespoons Dijon mustard
- 3 tablespoons brandy or cognac
- Pinch of freshly grated nutmeg
- Salt and pepper, generously to taste
- Chopped parsley, optional
- French bread slices, toasted or not
- Cream, optional, if necessary for thinning
Saute the onions in 1/4 cup of the butter over medium heat until translucent. Add chicken livers to the onions and saute until they are cooked through but not overdone, about 5 to 8 minutes. Remove from heat and cool to room temperature.
Put into the food processor the onions, livers, mustard, brandy and seasonings. Process the mixture until thoroughly pureed. Add the remaining soft butter in fourths, pulsing briefly after each addition. Spoon the mousse into attractive dishes and cover by placing plastic wrap over the surface. Chill 4 to 24 hours. Allow to sit out of the refrigerator for 20 minutes before serving with rounds of French bread. Makes about 3 1/4 cups.
-- La Residence Restaurant, Chapel Hill
BUTTERNUT SQUASH SOUP WITH FONTINA AND FRIED SAGE LEAVES
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Local ingredients: butternut, onions, herbs, homemade broth
Strategy: Make in advance or delegate
Pass this golden soup in mugs while the final touches to the feast go on in the kitchen. Since the soup is made with broth instead of cream, it won't spoil appetites. Make the broth in advance and freeze it.
- 2 1/2 to 3 pounds butternut squash
- 1/4 cup olive oil, plus extra for the squash
- 6 cloves garlic, unpeeled
- 12 whole sage leaves, plus 2 tablespoons chopped leaves
- 2 onions finely chopped
- Chopped leaves from 4 thyme sprigs
- 1/4 cup chopped parsley
- Salt and freshly ground pepper
- 2 quarts vegetable broth, approximately
- 1/2 cup Fontina, pecorino or ricotta salata, diced into small cubes
Preheat oven to 375 degrees. Halve the squash and scoop out the seeds. Brush the surfaces with oil, stuff the cavities with the garlic and place them cut sides down on a baking tray. Bake until very tender when pressed with a finger, about 40 minutes.
Meanwhile, in a small skillet, heat the oil then drop in whole sage leaves and fry until speckled and darkened, about 1 minute. Set the leaves aside on a paper towel and transfer the oil to a wide soup pot. Add the onions, chopped sage, thyme and parsley and cook over medium heat until the onions have begun to brown around the edges, 12 to 15 minutes.
Scoop the squash flesh into the pot along with any juices. Peel the garlic and add it to the pot along with the half-teaspoon of salt and most of the stock and bring to a boil. Lower the heat and simmer, partially covered, for 25 minutes. If the soup becomes too thick, add more broth to a soupy consistency. Ladle it into bowls and distribute the cheese on top. Garnish each bowl with fried sage leaves; add pepper and serve.
-- Deborah Madison
First Published November 8, 2007 12:00 am
