RFgen Thanksgiving Cookbook

Thanksgiving Cookbook Shared recipes from the RFgen family

Deep Fried Turkey

BY JAY EDDINGER Defrost and brine turkey. Make sure all water is out.

Season turkey with your favorite seasonings. (anything with sugar will burn the outside. So no sugar) Carefully lower turkey in a turkey fryer. Get the turkey to the appropriate temperature 155-160 degrees.

Take it out and wrap it in foil. It will carry over to 165 degrees as it rests for 20-30 minutes.

Carve it up and enjoy. It’s the best!

Thanksgiving Turkey

BY TONY KNIGHT

DIRECTIONS Rub butter under the skin. Lightly pull up the skin just enough to slide your hand under with the stick of butter.

Cover the whole turkey.

Optional: Cover the top of the turkey with raw bacon. Just lay it over the top. Works like a brisket. Just melts into the turkey for a nice flavor.

SEASONING • Salt and Pepper • 1 medium Onion • 1 head of garlic • Several sprigs fresh herbs: Thyme, parsley,. rosemary, and sage. They usually sell a pack.

• 2 to 3 Bay leaves. Depends on size.

STUFFING I like stuffing my turkey with stuffing. Stuff the body and neck area. (Some people do not like this method but you just need to make sure that the turkey’s internal temperature is 165 degrees.)

This basically adds seasoning from the inside out.

I use stove top. Amazing, unless grandma shows up and she makes hers, then use grandma’s.

Don’t touch for the first hour and half.

Baste with juices in pot or if still dry baste with butter.

Continue following cheat sheet for cooking.

Once done, deliver to my house for consuming! :)

So many variables when cooking the Main Show piece for family and friends, so I have included some extras: Turkey Recipe Cheat Sheet •

How big of a turkey? This method is best for a 12 to 16 pound bird. (Buy 1 to 1 1/2 pounds turkey for each guest.)

•

How long to cook the turkey? 13 minutes of cooking time for each pound of turkey if roasting empty and 15 minutes per pound if stuffed. Rest a piece of tin foil over the top to prevent burning.

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What temperature to cook the turkey? Preheat the oven to 450°F then drop the temperature to 350°F after putting the turkey into the oven.

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What temperature should the turkey be? The turkey is done when it registers a minimum of 165° in the thickest part of the thigh.

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How long to rest the turkey?

Rest the turkey for at least 15 minutes before carving.

DIRECTIONS

Green Bean Casserole

BY LIANE GLEAVES INGREDIENTS For the topping: • • • • •

2 medium onions, thinly sliced 1/4 cup all-purpose flour 2 tablespoons panko bread crumbs 1 teaspoon kosher salt Nonstick cooking spray

For beans and sauce: • • • • • • • • • •

2 tablespoons plus 1 teaspoon kosher salt, divided 1 pound fresh green beans, rinsed, trimmed and halved 2 tablespoons unsalted butter 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 1/4 teaspoon freshly ground nutmeg 2 tablespoons all-purpose flour 1 cup chicken broth 1 cup half-and-half

Preheat the oven to 475 degrees F. Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F. While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to mediumlow and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

Mom’s Cranberry Sauce

BY RON CLAYTON

INGREDIENTS •

1 12oz package of fresh cranberries

•

1 cup Sugar

•

1 Strip of orange/lemon zest

•

2 Tbl Water

DIRECTIONS Rinse cranberries and place them in a medium saucepan reserving 1/2 cup for adding back in later.

Add sugar, orange/lemon zest, and water into the saucepan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes.

Increase the heat to medium and cook until the cranberries burst, about 12 minutes.

Reduce heat to low, stir in the reserved cranberries and cook until whole cranberries are soft.

Add salt and pepper to taste and allow to cool to room temperature.

Apple Bacon Stuffing

BY LINDA GILBERT

INGREDIENTS

DIRECTIONS

•

1/2 pound bacon, diced

•

2 cups onions, chopped

Heat oven to 350 degrees F. Generously butter a baking dish.

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1 tablespoon garlic, chopped

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3 Granny Smith apples, quartered, cored and diced

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2 tablespoons sage, chopped

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3 cups chicken stock

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2 eggs

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1/2 cup heavy cream

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4 tablespoons flatleaf parsley, chopped

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8 cups bread cut into 1-inch cubes, toasted

•

salt and pepper, to taste

Render bacon over medium heat. Add onions, garlic, apples and sage. Cook over medium heat for 2 minutes. Whisk together stock, eggs, cream and parsley. Combine both mixtures with bread, then season with salt and pepper to taste. Mix together all ingredients and transfer to prepared pan.

Cover casserole and bake for 35 minutes. Uncover and continue to bake 15-20 minutes longer.

Brussel Sprouts with Pancetta

BY ERICA KELLY

INGREDIENTS •

1 pound fresh Brussels sprouts, trimmed

•

2 tablespoons olive oil

•

3 ounces paper-thin slices pancetta, coarsely chopped

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2 garlic cloves, minced

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Salt and freshly ground black pepper

•

3/4 cup low-salt chicken broth

Recipe inspiration: GIADA DE LAURENTIIS

DIRECTIONS Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes.

Drain.

Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes.

Add the garlic and saute until pale golden, about 2 minutes.

Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes.

Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve.

Stuffing

BY KELSEY FOSTER

INGREDIENTS • 1 loaf white bread • 1 loaf wheat bread • 1 recipe cornbread, see below • 1 head celery • 1 Onion • 1 stick Butter • 1 carton broth • Poultry seasoning • Cornbread: • 1 1/4 cup white flour • 3/4 cup whole grain cornmeal • 4 tbs sugar • 5 tsp baking powder • 1/4 tsp salt • 1 egg • 1 cup milk • 2 tbs melted butter

Vegetarian Cranberry and Walnut Turkey Stuffing

BY CHRIS GAFFIELD

INGREDIENTS • • • • • • • • • •

Dry bread cubes 2 lbs Chopped walnuts 12 ounces Dried cranberries 16 ounces Butter 2 full stick Celery 1 full / chopped Yellow onions 2 medium diced Fresh parsley 1 bushel fine chopped Ground sage and thyme Kosher salt and pepper Vegetable broth

Classic Deviled Eggs

BY ROBERT BRICE

INGREDIENTS •

6 eggs

•

1/4 cup mayonnaise

•

1 teaspoon white vinegar

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1 teaspoon yellow mustard

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1/8 teaspoon salt

•

Freshly ground black pepper

•

Smoked Spanish paprika, for garnish

Recipe inspiration: foodnetwork.com

DIRECTIONS Place eggs in a single layer in a saucepan and cover with enough water that there’s 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.

Crack egg shells and carefully peel under cool running water. Gently dry with paper towels.

Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.

Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

Cheese Ball

BY CHARLES DANIELS

INGREDIENTS

DIRECTIONS

•

Cream cheese

•

Sour cream

•

Garlic powder

Add cream cheese, sour, garlic powder and onion powder and pepper to a medium mixing bowl.

Mix with an electric hand mixer until smooth.

•

Onion powder

•

Pepper (skip the salt or it will be too salty)

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Cheddar cheese

•

Pecans

Mix in cheese (with electric mixer).

Cover bowl and chill 1 hour to help firm it up.

Shape into a ball using a spatula then with greased hands.

Place pecans in a medium bowl. Roll cheese ball through pecans to cover entirely.

Recipe inspiration: cookingclassy.com

Serve with crackers, using a butter knife for spreading. Store in refrigerator.

Bourbon Pecan Pie Bars

BY MEAGAN DOUGLAS

INGREDIENTS

DIRECTIONS

Shortbread Crust Ingredients:

Preheat the oven to 350 degrees F. Grease a 9×13 dish well with butter, and line with parchment paper so that it hangs over the two long sides of the pan.

•

2 cups all-purpose flour

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1/3 cup granulated sugar

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1/4 teaspoon salt

•

3/4 cups (1.5 sticks) cold salted butter, cubed

Filling Ingredients: • • 3 large eggs •

1 cup dark corn syrup (or 1 cup honey!)

•

1/3 cup granulated sugar

•

2/3 cups brown sugar

•

3 Tablespoons butter, melted

•

1 teaspoon vanilla extract

•

2 Tablespoons Brown Sugar Bourbon

•

2 cups halved pecans

•

1/4 teaspoon salt

Recipe inspiration: thiscelebratedlife.com

Combine the dry ingredients in a large mixing bowl, and whisk until combined.

Add the cold butter, and rub in with your fingers until it resembles bread crumbs.

Sprinkle evenly into the baking dish, and press into the bottom. Bake for 20 minutes or until it’s set.

While the crust is baking, prepare the filling. Lightly whisk the eggs in the large mixing bowl you used for the crust. Add the remaining ingredients, corn syrup (or honey), through salt. Mix together with a spatula until combined.

Pour the filling over the crust when it’s done baking (no need for it to cool), and bake for 25-30 minutes or until the middle is set. Allow to cool completely before serving, and store covered at room temperature. Use a knife to cut around the edges of the pan to remove. Enjoy!

Dhokla

BY UMA SUBRAMANIUM

INGREDIENTS Batter: • 1½ cup besan / gram flour • 3 tbsp rava / semolina / suji fine • ½ tsp ginger paste • 2 chilli finely chopped • ¼ tsp turmeric • 1 tsp sugar • pinch hing / asafoetida • ½ tsp salt • 1 tbsp lemon juice • 1 tbsp oil • 1 cup water • ½ tsp eno fruit salt Tempering: • 3 tsp oil • ½ tsp mustard • ½ tsp cumin / jeera • 1 tsp sesame / til • pinch hing / asafoetida • few curry leaves • 2 chilli slit • ¼ cup water • 1 tsp sugar • ¼ tsp salt • 1 tsp lemon juice Garnishing: • 2 tbsp coconut grated • 2 tbsp coriander finely chopped

DIRECTIONS In a large mixing bowl sieve 1½ cup besan and 3 tbsp rava.

Add ½ tsp ginger paste, 2 chilli, ¼ tsp turmeric, 1 tsp sugar, pinch hing, ½ tsp salt, 1 tbsp lemon juice and 1 tbsp oil.

Prepare a smooth batter adding 1 cup of water or as required.

Additionally, add ½ tsp of eno fruit salt. you can alternatively use a pinch of baking soda.

Immediately steam the dhokla batter for 20 minutes.

Further, cut the dhokla and pour tempering.

Garnish the dhokla with 2 tbsp chopped coriander leaves and 2 tbsp fresh grated coconut.