Charlie Brown and Snoopy are staples for the Holidays, and their Thanksgiving feast is no different. Turkey, stuffing, and pumpkin pie. What else do you really need for Thanksgiving?
1 whole turkey
¼ cup kosher salt
1 Tbsp black pepper
1 ½ tsp baking powder
Pearl red onions
6 ¼ ounces all purpose flour
10 Tbsp unsalted butter, cold
½ tsp salt
1 Tbsp sugar
3 ½ Tbsp ice water
Pie weight (I went with brown rice)
1 sugar pie pumpkin
1 cup packed brown sugar
1-2 Tbsp maple syrup
2 tsp cinnamon
2 tsp ground ginger
¼ tsp allspice
¼ tsp ground cloves
½ cup milk
¾ cup heavy cream
Heavy Whipping Cream
Vanilla extract (optional)
¾ loaf white bread
3 Tbsp unsalted butter
1 spanish onion, finely chopped
2 ribs of celery
1 Tbsp sage
1 tsp thyme
1 tsp rosemary
1 Tbsp parsley
About 1 cup turkey stock, divided into ¼ cup and ⅔ of a cup
1 egg, beaten
First, loosen the skin from the turkey. Combine ¼ cup of kosher salt with 1 Tbsp of black pepper. Rub about ¾ of that mixture under the skin. Then add 1 ½ tsp of baking soda to the salt and pepper mixture and cover the outside of the turkey.
Once fully coated, let rest uncovered in the fridge for 24 hours.
Line the inside of the turkey with a few layers of cheesecloth. Add your stuffing (recipe below) and then tie the cheesecloth shut. Also tie the legs.
Roll 4 large cylinders of aluminum foil. Place three of them widthwise and 1 lengthwise onto your pan - this will hold the turkey up.
Place the turkey breast-side down onto the cylinders and top the turkey with 1 pack of bacon. Cook in a preheated 325°F oven. When the turkey has reached 130°F, remove from the oven.
Remove bacon from the turkey.
While the turkey cooks, chop up your turnips, parsnips, and carrots and add them to a bowl along with your red pearl onions. Season with salt and pepper and top with vegetable oil. Toss to combine.
On a rimmed baking sheet add your turnip, parsnip, carrot and onion mixture and place a wire rack on top.
The turkey should already be cooked to 130°F. Flip turkey so it’s breast-side up and place on the wire rack on top of the vegetable mixture.
Remove stuffing from the turkey and then brush down turkey with clarified butter.
Place back in the oven, and increase the temperature to 400°F and cook for an additional 45 minutes, or until the thickest part of the breast registers 160°F.
Remove from oven and let the turkey rest for 30 minutes.
Strain any juice in the baking sheet to help make gravy.
Place the tray of veggies back in the oven for 20 minutes.
Carve the turkey and serve with everything else and enjoy!
Dice ¾ of a loaf of white sandwich bread. Cook in a 225°F oven for one hour, stirring occasionally.
In a high-walled sauté pan add: 1 Spanish onion (finely chopped) along with 2 chopped ribs of celery. Cook for about 2 minutes before adding 1 Tbsp sage, 1 tsp thyme, and 1 tsp of rosemary. Cook for 2 more minutes.
In a large bowl add your toasted bread along with your onion celery mixture plus 1 Tbsp of parsley and ⅔ cup of turkey stock. Mix to combine and season with salt and pepper.
Insert cheesecloth into the cavity of the turkey and then add as much stuffing as you can fit. (It should not all fit)
Remove stuffing when the turkey has reached 130°F and combine with the reserved stuffing. In a mixing bowl combine 1 egg with ¼ cup of turkey stock and beat to combine before adding to stuffing mixture. Stir to combine.
Butter a casserole dish and then add stuffing evenly.
Once the turkey is removed from the oven, place the stuffing in the oven and cook for about 20 minutes.
In a food processor combine 6 ¼ ounces of all purpose flour along with 10 Tbsp cold unsalted butter, ½ tsp of salt, and 1 Tbsp of sugar. Process to combine.
Add the mixture to a bowl along with 3 ½ Tbsp of ice water. Gently fold to combine.
Flour your work surface and turn out dough. It will be sticky - just make it into a cohesive mass and cover with plastic wrap and refrigerate for 30 minutes.
Flour your work surface and your rolling pin and roll out your dough until it is 2 inches wider than the pie pan. Drape crust into pie pan. Trim the edges and pinch any holes. Refrigerate for 15 minutes.
Poke a bunch of holes in the bottom of the crust using a fork. Then press down a layer of aluminum foil onto the pie crust and fill with your desired pie weight (I used brown rice, you can also use dried beans).
Par bake crust for 15 minutes at 400°F on a preheated pizza stone in the oven.
Slice open 1 sugar pie pumpkin. Scoop out the insides and place face-down on a parchment-lined baking sheet and roast at 325°F for one hour.
Remove from the oven and peel the skin off. Let cool for 2 minutes.
Add 2 cups of pumpkin to a food processor along with 1 cup of packed brown sugar and 1-2 Tbsp of maple syrup. Process for about 90 seconds or until smooth.
Next add 2 tsp of cinnamon, 2 tsp of ground ginger, ¼ tsp each of allspice and ground cloves, a generous grating of nutmeg, ½ a cup of milk, ¾ of a cup of heavy cream, and 4 eggs. Process for 1 minute or until smooth.
Combine 1 cup of heavy cream with 2 Tbsp of sugar.
Whisk to combine (or use a hand mixer).
Add filling to par baked pie crust and bake for 25 minutes or until crust is brown.
Top with whipped cream (recipe below).
Serve and enjoy.