Thanksgiving Recipes From Ultimate Thanksgiving Class at the ICC

Well folks, it is officially one week away from Thanksgiving. I know, I can't believe it either. If this holiday creeped up on you (like it usually does) and you feel unprepared, take a moment and browse through some of the recipes from my "Ultimate Thanksgiving" cooking class at the International Culinary Center at the French Culinary Institute. From Chef Candy Argondizza, these recipes were easy and tasty; two key components to any good Thanksgiving dish. A lot of these recipes can be made in advance too, which is even better. Who wants to spend hours and hours slaving in the kitchen when all of
your guests are mingling, munching, and getting drunk without you? These were two of my favorites from the class: Sausage and Sage Stuffing and Spiced Yam Puree. I also threw in the Cranberry Orange Dressing because a) what is Thanksgiving without cranberry sauce? and b) it was delicious.

Sausage and Sage Stuffing

Yields: 6-8 servings (can be made in advance – just cover and chill after cooking)

Need: 1 hotel pan or 1 9×12 aluminum pan

24 oz. challah bread, cubed
2 quarts liquid, i.e 1/2 chicken stock, 1/2 milk
1 large onion, small-diced and sautéed
3 stalks of celery, small-diced and sautéed with onion above
1 Granny Smith apple, peeled, diced and sautéed with above
1/2 stick butter (2 oz.) for sautéing
2 lbs. sweet Italian sausage (out of the casing) gently sautéed with above
8 sage leaves, finely chopped
5 whole eggs
2 cups grated Parmigiano Reggiano cheese
salt and pepper to taste

Procedure
    1. Sauté the onion, celery, apple and sausage gently in the butter
until the onions are just translucent and the apples and celery are
softened. Sausage should be cooked through about halfway. Set aside to
cool.
 
    2. In a large bowl, mix cubed bread, sauteed onions, celery, apples
and sausage, sage, eggs, cheese and seasoning well to incorporate
everything. Add the stock and milk; mix well with hands but don't
overwork it.

   3. Place in a buttered pan and cook in a 350 degree oven for 1 hour.

Result:

Sausage and Sage Stuffing
mmmm…

Spiced Yam Pureé

Yields: 4 servings (can be made 24 hours in advance)

1 cup cream
2 pieces star anise
1 cinnamon stick
6 cardamom pods
2 pounds yams, peeled and cut into 1-inch cubes
1 ounce butter (2 tbsps)
1/2 cup diced onion
1 GRanny Smith apple, peeled, cored and cut into 1-inch cubes
Salt and pepper

Procedure
    1. In a small saucepan, combine cream, star anise, the cinnamon
stick and cardamom pods. Bring to a simmer. Remove from heat and allow
to steep at least 15 minutes. Then strain out the spices, reserving the
sweetened cream.
    2. Cook the yams in boiling salted water for approximately 20
minutes or until tender. Drain well. Put through a food mill or potato
ricer.
    3. Heat the butter in a large sauté pan. Sweat the onions until
tender. Add the apples, cook until tender. Add the riced yams and cook
over low heat, cooking out some of the moisture and concentrating the
flavors.
    4. Gently incorporate the cream into the mixture a little bit at a
time until you reach your desired consistency. Season with salt and
pepper, to taste.

Result:

Spiced Yam Puree
The sweetened cream with star anise and cinnamon is what makes this dish so good

Cranberry Orange Dressing

2-  1lb. bags of cranberries
Zest of 2 oranges
1 cup sugar
1 small piece of ginger, peeled and diced

Procedure
    1. Place all ingredients in a saucepan, bring to a boil and lower to a simmer.
    2. Cook until the cranberries pop open, release their juices and
continue to cook until reduced and syrupy. Cool and let thicken.

Hopefully, this is what your meal will look like at the end of the day:

Ultimate Thanksgiving
 

Happy, healthy holidays from The Skinny Pig.  🙂

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