Thanksgiving Recipe Guide - 5 Ingredients or less

Cranberry Reli

sh The Turkey

Hot Apple Toddy

îche Crème Fread Mash Potatoes

Spiced Pear Cobbler

The Gravy Green Beans Almandine

Thanksgiving recipes made with a handful of ingredients…

Save time and cash on your Thanksgiving bash! We’ve made it easy peasy for you to host the holidays with our delicious full meal menu guide. Each dish is made with five ingredients or fewer and is a snap to prepare. We don’t count pantry staples: butter, sugar, flour, salt (we like kosher) & pepper, and of course, the turkey.

The Turkey Up to 12 servings 1 12-14 lb turkey

4 Tbsp chopped herbs, dealer's choice

Salt/pepper

(sage, thyme, rosemary, or a mix)

½ cup unsalted butter, room temp

3 carrots, peeled and cut into 2-inch

5 shallots

pieces

1 lemon

3 celery ribs, cut into 2-inch pieces

Preheat oven to

Slice remaining four shallots in half and place with

400°.

carrots and celery in a shallow roasting pan. Place turkey, breast side up, on top of the veggies; tie

Remove giblets and

drumsticks together with kitchen twine, tuck the

any other items from

wingtips under the bird.

cavity. Dry thoroughly with paper towels; season

Spread remaining half of butter mixture over turkey;

cavity with salt/pepper.

season with more salt/pepper.

Mince one of the shallots.

Place in oven and roast for 30 minutes.

Zest 1 Tbsp from the lemon

Reduce oven temp to 325°. When turkey begins to brown,

and squeeze 2 Tbsp juice.

cover lightly with aluminum foil.

In small bowl, combine minced

Continue roasting, basting with pan drippings every 30

shallot, butter, lemon juice and zest and

minutes, until turkey is completely cooked through, reaching

herbs. Season with 1 ½ tsp each salt and pepper, or more, to

an internal temp of 165° in the thickest part of the thigh, about

taste.

2 – 2 ½ hours more.

Using your fingers, carefully loosen the skin from breast meat,

Let stand 20 minutes before carving; reserve pan drippings for

spreading half the butter mixture under the skin. Secure skin preheat

400º

gravy.

over butter with wooden toothpicks.

Crème Fraîche Mashed Potatoes 8 servings 3 lbs Yukon Gold potatoes, peeled/

8 Tbsp unsalted butter

quartered

Salt/pepper, to taste

1 cup crème fraîche Boil potatoes in 6 qt pot of salted water until

Bring crème fraiche and butter to

very tender, about 20 minutes. Drain potatoes,

a simmer in 2-qt. saucepan over

mash with masher or pass through a food mill

medium-high heat. Pour over

or ricer into a big bowl.

potatoes, stir to combine. Add salt/

The Gravy

pepper to taste.

8 servings

Pan drippings from turkey 4 Tbsp unsalted butter ¼ cup all-purpose flour 2 tsp chopped fresh thyme (or more of

1 Tbsp chopped fresh parsley leaves Salt and pepper, to taste ½ cup dry white wine 1 ½ cups chicken stock

your herb mix from the turkey) Strain pan drippings through fine mesh sieve;

Gradually whisk in reserved pan drippings. Bring to a boil,

discard solids and reserve 2 ½ cups pan drippings.

reduce heat and simmer, whisking constantly, until thickened,

Set aside.

Melt butter in saucepan over medium heat. Whisk in flour and thyme until lightly-browned, about 1 minute.

5-10 minutes. Add wine and stock. Stir in parsley, season with salt/pepper and serve warm.

Cranberry Relish 8-12 servings (3 cups)

2 cups raw cranberries

1 ½ cups granulated sugar

2 peeled/cored Granny Smith

2 Tbsp Applejack Brandy

apples, cut into thick slices

(optional)

1 large orange

20 oz walnuts

In a skillet over low heat,

Pulse everything in a food processor

or on a sheet pan in

so that it’s still in small, distinguishable

oven, toast walnuts until

pieces.

lightly browned. Set aside to cool and then chop coarsely.

Using a veggie peeler, carefully remove strips of orange peel without getting too much of the

cut the fruit into chunks.

Add sugar gradually. Start with less than a cup and add ¼ cup at a time until it’s the right level of sweetness for you.

Let sit at room temperature until sugar dissolves, about 45 minutes.

pith. Once outer orange peel is removed, peel the orange and

Gently stir in brandy, if using.

Store in fridge until ready to use.

Flavors meld as it sits. Before serving, top with a few extra chopped walnuts.

SHOPPING LIST Pantry S taples 1 12-14 lb turkey

Salt Pepper 1 lb unsalted butter

1 cup all-purpose flour

1 ½ lb granulated sugar

Produce 5 shallots 1 head garlic 5 Tbsp herbs, dealers cho ice (or thyme) 1 Tbsp chopped fresh parsle y leaves 3 carrots 3 celery ribs 3 lbs Yukon Gold potatoes

Green Beans Almondine 8 servings

2 lbs fresh green beans, stem ends

¼ – ½ tsp red pepper flakes

trimmed

2/3 cup water

6 cloves garlic, thinly sliced

1 small lemon, finely zested

2 Tbsp unsalted butter

1 cup raw sliced almonds

1 ½ tsp salt Carefully pour water into pan. Cook until

oven, toast raw sliced almonds until

beans are bright green and crisp/tender,

slightly browned. Set aside.

about 2-4 minutes; water will have almost completely evaporated.

in large skillet. Add green beans; cook,

Remove pan from heat. Squeeze juice

tossing with tongs 3-5 minutes, until

from the lemon and add a few pinches

beans are bright, glossy and with a few

of fine zest. Toss to combine and top

brown spots.

Add garlic, salt and red pepper flakes. Stir frequently, until garlic is fragrant, less than a minute.

2 lemons ½ lb raw cranberries

2 Granny Smith apples

4 pears 1 large orange

Fresh & Frozen 8 oz crème fraîche

In a dry pan or on a sheet pan in the

Over medium heat, melt 1 Tbsp butter

2 lbs fresh green beans

with toasted sliced almonds.

6 oz milk 1 egg

Ice cream or whipped cream , for serving (optional) 20 oz apple cider

Grocery 4 oz dry white wine

12 oz chicken stock

2 Tbsp Applejack Brandy (op tional) 2 oz walnuts 3 ½ oz raw sliced almonds

½ tsp red pepper flakes

1 tsp cinnamon 2 tsp baking powder

4 tsp honey

8 oz whiskey or apple brandy

4 cinnamon sticks 4 star anise

Don’t feel like cooking?

Our Deli and Bakery have you covered with delicious ready-to-go Thanksgiving foods from our deli. Check briarpatch.coop/holidays for our menus and more information.

Spiced Pear Cobbler 8 servings 4 cups sliced fresh pears (Bosc or Anjou are best for texture; use up to 1 cup Bartlett if desired for flavor depth) 1 ½ cups sugar 8 Tbsp unsalted butter ¾ cup all-purpose flour

2 tsp baking powder 1 tsp cinnamon ¼ tsp salt ¾ cup milk 1 large egg Ice cream or whipped cream, for serving (optional)

Preheat oven to 325°. Put butter in 2-qt baking dish; place in oven until melted, set to

325º

about 5 minutes. If your baking dish has short sides, place a baking sheet on another rack below to catch the drips.

Mix pears with ½ cup of sugar and let stand.

Combine 1 cup sugar, flour, baking powder, cinnamon and salt in mixing bowl and mix well. In separate mixing bowl, whisk together milk and egg. Slowly add milk/egg mixture to dry

ingredients and combine to make batter.

Pour batter over melted butter in the baking dish; do not stir.

Spoon sliced pears over batter; do not stir.

Bake 50-60 minutes, or until nicely browned and pears are tender. Cover with foil as needed if topping appears to be browning too quickly.

Remove from oven and cool. Serve hot or cold with ice cream or whipped cream.

Hot Apple Toddy 4 Servings

20 oz apple cider, more to taste 4 tsp honey 8 oz whiskey or apple brandy 4 star anise (garnish) 4 cinnamon sticks (garnish) Heat apple cider in a small saucepan and warm up 4 serving glasses or mugs.

Add honey and then whiskey/brandy each to glass. Fill with hot apple cider and stir well.

Add garnishes and serve.

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