Monday, November 7, 2016

Tyler Florence's Home-Cooked Thanksgiving Feast

Tyler Florence is grateful for many things this Thanksgiving, but on the top of his list is finding home. After moving west with his wife, Tolan, the Food Network star, cookbook author, and chef replaced his Manhattan skyline with a back yard of creeks and overgrown redwood forests.  Better Homes and Gardens magazine featured Tyler’s family gathers for a home-cooked Thanksgiving meal in his renovated 1926 cabin, which is “a perfect place to celebrate.”

With a menu including (quick + easy) herb-roasted turkey, fresh cranberry compote, a hearty fall salad and “Florence Mama’s Candied Yams,” the table becomes a sanctuary at dinnertime in the Florence house. “Everything just stops, and you connect with each other. That means no BlackBerry or iPhone. It’s the food that brings us together.”

Below are a few recipes that Tyler shared with us in this issue, including the super easy and savory turkey recipe that takes less than 90 minutes to complete!

Herb-Roasted Turkey

PREP 25 min. ROAST 50 min. OVEN 400 degrees F. STAND 20 minutes

1 12- to 14-lb. turkey

1⁄4 cup extra virgin olive oil

2 Tbsp. chopped fresh thyme leaves

2 Tbsp. chopped fresh oregano

2 Tbsp. chopped fresh rosemary

2 Tbsp. chopped fresh sage

Kosher salt and freshly ground black pepper

1. Preheat oven to 400 degrees F. Pat turkey dry with paper towels and set it on a cutting board. With a boning knife, separate the thighs/legs from the bird by cutting through the skin and joint where thigh connects to the body; set aside.

2. Remove the breasts from the bone by using a sharp, thin knife to cut down the length of the turkey breast bone. This can also be done by a butcher. You can set aside the bones for gravy. At this point, you will have two thigh/legs and two breasts.

3. In a mixing bowl combine the olive oil, thyme, oregano, rosemary, and sage. Rub mixture all over turkey. Finish by liberally seasoning the turkey all over with salt and pepper.

4. Place legs, skin sides up, in a large roasting pan. Roast 20 minutes. Carefully remove pan from oven; add breasts to pan, skin sides up. Roast 30 to 45 minutes, or until breast reaches 165 degrees F when checked with a thermometer. Remove from oven; loosely cover with foil and let rest for 20 minutes before slicing. Makes 8 to10 servings.

EACH SERVING: 550 cal, 16 g fat, 327 mg chol, 361 mg sodium, 1 g carbo, 0 g fiber, 95 g pro.

Sourdough Dressing with Roasted Apples and Sage

PREP 45 min. BAKE 35 min. OVEN 400 F

3 Tbsp. extra virgin olive oil

2 garlic cloves, peeled and crushed

4 leaves fresh sage

2 large onions, diced medium

Kosher salt and freshly ground black pepper

3 Granny Smith apples, cored and cut in small wedges

1 ½ cups pecans

2 large eggs, lightly beaten

¾ cup heavy cream

1 ½ cups low-sodium chicken stock

5 cups torn sourdough bread (crusts removed)

½ cup fresh flat-leaf parsley, roughly chopped

Extra virgin olive oil

1. Preheat oven to 400 F. Heat large skillet over medium heat. Add olive oil, garlic, sage, and thyme. As the oil heats, the herbs will crackle and infuse the oil with flavor. Use tongs to remove sage leaves and set aside on a paper towel (reserve for serving). Remove garlic and thyme; discard. Add onions to pan and cook slowly over medium-low to medium until caramelized, about 15 minutes. Season with salt and pepper. Transfer onions to a bowl. Add apple wedges and pecans to the skillet. Gently sauté over high heat until pecans are lightly toasted and apples are slightly softened, 3 to 5 minutes.

2. In a large mixing bowl whisk together the egg, cream, and chicken stock. Add the torn bread, caramelized onions, apple mixture, and the chopped parsley. Use a wooden spoon to mix the dressing well. Season with salt and pepper and drizzle with olive oil. Transfer to a 3-quart baking dish. Bake, covered, 20 minutes. Uncover and continue baking 15 minutes more or until top is golden brown and slightly crusty around edges. Let stand for 10 minutes. Sprinkle with fried sage leaves. Makes 8 to 10 servings + leftovers.

EACH SERVING 399 cal, 22 g fat, 56 mg chol, 541 mg sodium, 44 g carbo, 4 g fiber, 10 g pro.

For more recipes from Tyler Florence, click here.

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