Thanksgiving has rolled around again, and quite frankly, we are more than a little jealous.
Why? Well, not only is it a special time of year for North Americans to meet up with their family and friends and have a jolly good time, but Thanksgiving is also famous for being a celebration of food – one that would traditionally give thanks for the yearly harvest.
In many ways, Thanksgiving dinner isn’t completely dissimilar to our own much loved Christmas Day feast – however, there are things that the Americans do foodwise that are simply too darn good to ignore. Maple Bacon Butter anyone? Yep, that got your attention.
Here are some Thanksgiving recipes that you simply have to steal.
Happy Thanksgiving everyone!
Everyone knows that ruby red cranberries are a massive part of Thanksgiving Day celebrations. Why not try this tipple to kick things off in style?
50ml Aldi Oliver Cromwell Dry Gin
25ml Lemon and lime juice
ranberry syrup (made from dried cranberries, 200ml water and sugar to taste)
1. To make the cranberry syrup, heat the cranberries over a medium heat until the syrup has taken on the colour and flavour of the cranberries. Add sugar to balance the tartness of the fruit.
2. All all the ingredients to a cocktail shaker
3. Add cubed ice and shake hard for 10 seconds
4. Take the ice out of the shaker and shake again to aerate the cocktail
5. Pour into a chilled cocktail glass and serve
Decoration / to serve
Orange twist to garnish
Spiced Butternut Squash Soup
Butternut squash is another beloved Thanksgiving ingredient, used as both a a side dish and in traditional bread pudding. We’re loving this warming soup recipe from Primrose Matheson of Primrose’s Kitchen – perfect for a starter, or even as a delicious make-ahead lunch.
1 diced onion
A handful of fresh coriander finely chopped
½ a fresh red chilli finely chopped
1 garlic clove finely chopped
1 thumb sized piece of ginger, grated
450g thinly sliced pieces of butternut squash
350g coconut milk
500g vegetable stock
1. In a medium sized saucepan slowly sweat the onions, garlic, ginger, coriander and chilli.
2. Once the onions are translucent add the coconut milk and stock and bring to the boil before adding the butternut squash.
3. Simmer gently until the butternut squash is soft.
4. Blitz until smooth – pass through a sieve if you want a really smooth, velvety soup.
Easiest Thanksgiving Turkey Ever
If the thought of cooking a whole turkey gives you ultimate panic, don’t fret. Blogger Lela London has come up with an easy peasy turkey recipe to wow all your friends – yep, we promise. Not only does the recipe guarantee a juicy and flavoursome bird, but it also knocks hours off the time you’ll spend slaving in the kitchen. Happy Days. Plus, Lela is half American – she knows what she’s talking about!
2 Knorr Garden Herb Flavour Pots
1 large (1.5-1.8kg) boned and rolled turkey breast
(order from your butcher)
1 head of garlic, halved
1 medium onion, sliced into 4 wedges
1 lemon, cut into wedges
5 sprigs fresh thyme
3 sprigs fresh rosemary
Salt and freshly ground black pepper Colman’s Cranberry Sauce, to serve
1. Preheat the oven to 200°C, 180°C fan, Gas mark 6.
2. Rub one Knorr Garden Herb Flavour Pot all over the turkey joint. Place in a large roasting tin or casserole dish. Add the garlic, onion and lemon, and then pour in 500ml water. Season. Cover with foil and roast for 1 hour.
3. Reduce the oven to 180°C, 160°C fan, Gas mark 4.
4. Mix the second Knorr Garden Herb Flavour Pots with 150ml water. Pour around the turkey. Bundle the herbs together and tuck around the turkey breast.
5. Cover loosely and roast for another 1-1½ hours. Test that the turkey is cooked thoroughly by inserting a skewer into the middle – the juices should run clear. If there are traces of pink, cook for longer.
6. Cover the turkey with foil and allow it to rest for 30 minutes before carving. Serve with fresh vegetables and Colman’s Cranberry Sauce.
The humble sprout is elevated to sublime status during the holiday season, and appears not only as a Christmas Day side dish, but as a Thanksgiving one too. This recipe would also work quite well as a yummy winter supper.
100g Casa Barelli Pancetta Cubes
215g pack Cucina Mozzarella
100ml Single Cream
1 flat tsp Stonemill Paprika
1 flat tsp Stonemill Garlic Granules
Sea Salt and Black Pepper
40ml Specially Selected Olive Oil
1. Pre-heat the oven to 180°C/350°F/Gas Mark 5
2. Peel and trim the sprouts If large, cut into quarters or cut smaller ones in half. Put into a bowl and cover with boiling water, leave for 5 minutes then drain well
3. In a large frying pan or wok, heat the oil. Add the pancetta and sprouts, fry for 6-7 minutes until the pancetta is browned
4. Meanwhile drain the mozzarella and grate. In a bowl mix the mozzarella, cream, paprika and garlic granules, then season with some salt and black pepper
5. Drain any oil off the sprouts and put into a baking dish. Pour over the cheese mix
6. Bake in the oven for 20 minutes then serve
Grilled Cheese & Jalapeno Thanksgiving Cornbread with Maple Bacon Butter
Created by Head Chef Owen Sullivan for maze Grills (part of the Gordon Ramsay Group), this moreish cornbread is worth making for any occasion….or even just on a weeknight. Maple Bacon Butter? Yes please.
175g Plain Flour
200g Strong cheddar
3 tsp Baking powder
Salt and pepper to taste
Finely chopped spring onions, jalapenos and coriander to taste
115g Melted butter
1. Combine all of the dry ingredients in a mixing bowl to blend
2. Whisk in the buttermilk and eggs and stir through, do not overwork
3. Finally add the melted butter and transfer into a greaseproof lined baking tray and cook in a preheated oven (180oC) for approximately 25 minutes.
Maple Bacon Butter
4 Rashers of smoked streaky bacon
50ml maple syrup
1. Cook the bacon in a pan until crispy, then remove from pan and pat dry with a paper towel
2. Remove pan from the heat and add maple syrup, chop the bacon finely and dice the butter
3. Combine all three ingredients into a bowl and whisk a little
And Finally, The Pumpkin Pie
If you’ve never tried a homemade pumpkin pie, then you haven’t lived. Full of spice, this stalwart of the Thanksgiving table is a true delight. This recipe from Russell Ford, (executive chef at 108 Brasserie in Marylebone) is seriously good. Trust us.
350 g pumpkin puree
100 ml evaporated milk
100ml double cream
1 egg yolks
100g light brown sugar
¼ table spoon salt
¼ ground ginger
¼ ground cinnamon
Nutmeg grated on top
120 grams plain flour
20g coco powder
75g butter, diced, chilled
2g vanilla paste
For the pastry
1. Mix all the dry ingredients with vanilla and butter
2. Put in the mixer with hook attachment and mix until ‘crumbly’ and the butter is incorporated
3. Add the eggs one by one
4. Cling film the dough and rest in the fridge for 30 minutes
5. Roll out the dough and press into a medium tart case
6. Blind bake with cling film and rice at 170c for 17 minutes
7. Take out the rice and cling film and bake for a further 11 minutes
For the filling
1. Boil the cream, sugar and spices, take off the heat and add evaporated milk and pumpkin puree
2. When cool add egg mix
3. Put in case and bake until wobbly, 130c for 35-40 minutes
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