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Do Thanksgiving Right with These Recipes from Page-A-Day

Fri, 02 Nov 2018 - Recipes & food

Is it too early to start planning for Thanksgiving? No way! Close your eyes and you can smell the aroma of roasted turkey, carrots, mashed potatoes (and don't forget the pie!). Now scroll down and click through our menu—we have the Thanksgiving recipes you need to host your fantasy feast!  

Thanksgiving Menu


Thanksgiving Appetizer from The Pesto Cookbook

The Pesto Cookbook celebrates the classic pesto mixture of basil, garlic, olive oil, nuts, and Parmesan cheese is a popular favorite... but why stop at basil? Unlock the full potential of pesto by introducing into the mix other delicious herbs, including rosemary, mint, parsley, thyme, tarragon, and cilantro.

This Mushroom-Cheese Tart recipe uses a savory Sundried Tomato and Almond Pesto.


Sundried Tomato and Almond Pesto Recipe

The sundried tomatoes add a sweet intensity to this pesto. Spread it on crackers and toasted breads or combine it with an equal amount of cream cheese and twice as much liquid to make a sauce for pasta dishes. Sometimes I spread it over pie dough before adding a filling so that the crust doesn’t get soggy. Like many pestos, it makes a good substitute for melted butter when mixing a crumb crust.

ABOUT 2 CUPS

  • 1 cup basil leaves
  • ½ cup parsley leaves
  • ½ cup slivered almonds
  • ½ cup chopped oil-packed sundried tomatoes
  • ¼ cup freshly grated or shredded Parmesan cheese
  • ¾ cup olive oil
  • 2 large cloves garlic
  • 1 tablespoon lemon juice
  • Sea salt and freshly ground black pepper

Place all the ingredients in a mini food processor and process until nearly smooth, scraping down the sides of the bowl as necessary.


Mushroom-Cheese Tart Recipe

The flavor of this tart can be changed by substituting other vegetables or cheeses that you have on hand. Turn it into a more substantial meal by adding shrimp or sausage (see page 184 in The Pesto Cookbook) and serving it with a salad.

6 MAIN SERVINGS OR 12–18 APPETIZER SERVINGS

  • 1 package (2 sheets) commercial puff pastry, thawed
  • 1 tablespoon olive oil
  • 16 ounces mushrooms (shiitake and cremini, or a mixture of your choice), thinly sliced
  • 1 large sweet onion or 5–6 large shallots, thinly sliced
  • Sea salt and freshly
  • Ground black pepper
  • ½ cup Sundried Tomato and Almond Pesto
  • 2 cups shredded jack, cheddar, and/or Muenster cheese, or crumbled goat or feta cheese
  1. Preheat the oven to 425°F (220°C) and lightly spray a rimmed baking sheet with cooking oil.
  2. Place two sheets of puff pastry side by side on the baking sheet and merge them together to make one large tart. As the dough softens, push it to form an even crust to fill the baking sheet. Prick the pastry all over with a fork and refrigerate for at least 10 minutes.
  3. Place the chilled pastry crust in the middle of the oven and bake for 5 minutes. Remove from the oven and place a second baking tray over the top to press down the pastry. Bake for 5 minutes longer. Then remove from the oven, lift off the top baking sheet, and let the pastry cool.
  4. Heat the oil in a large skillet over medium-high heat. Add the mushrooms and onion and cook for 10 minutes. Keep the skillet hot so that the mushrooms do not sweat. Season with salt and pepper to taste and remove from the heat.
  5. Spread the pesto over the prebaked tart and then sprinkle about 1 cup of the cheese evenly over the top. Spoon the mushroom-onion mixture over the cheese (if the mushrooms have sweated, remove the mixture from the skillet with a slotted spoon). Sprinkle the remaining 1 cup of cheese over the tart.
  6. Bake in the oven for 20 to 25 minutes. Remove and let cool for 15 minutes before slicing or cutting with scissors into 3- by 3-inch or larger portions.

Thanksgiving Side Dish Recipe from Ciderhouse Cookbook


Roasted Carrots with Hard Cider Syrup

SERVES 6

The mild sweetness and savory fruitiness of hard cider syrup synergize with the carrots without competing for the spotlight. Perfect as an accompaniment to rich meats or as a component in big meal-size salads, these carrots are in our regular dinner rotation.

  • 1 pound carrots, peeled, quartered lengthwise, and cut into approximately
  • 2-inch lengths 
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • 2 tablespoons sweet cider syrup (see below)
  • 1 tablespoon chopped fresh chives or scallions
  1. Preheat the oven to 500°F (260°C).
  2. Line a baking sheet with parchment paper. Place the carrots on the baking sheet. Drizzle with the olive oil and salt and toss to combine. Spread out in a single layer. Roast in the oven for 15 minutes, or until the carrots start to fleck with dark brown caramelized spots.
  3. Arrange the carrots on a serving plate. Drizzle the syrup over them, then sprinkle with the chives.

Sweet Cider

  • 2–3 pounds crabapples (enough to make 16 –32 ounces of juice)
  • 5 gallons sweet cider (see note)
  1. Rinse and sort the crabapples, then process them in your juicer. Alternatively, purée the crabapples in manageable batches in a blender or food processor, then pour the pulp into a sieve lined with a clean dishcloth or glass cloth and set over a large bowl. Allow the juice to drain through, then gather the corners of the cloth and carefully twist and squeeze, extracting as much juice as possible.
  2. Combine the crabapple juice and sweet cider in a 6-gallon pail or carboy and mix well. Keep refrigerated.

Note: If you are pressing the apples yourself, you may add the crabapples to your pressed blend of apples if your grinder will do a good job of crushing them (some crabapples are very small and may slip through unscathed).

Sweet Cider Syrup

  • 1 gallon sweet cider (see above)
  1. Pour the cider into a wide pan and bring to a boil over medium-high heat.  
  2. When the cider starts to boil and “breaks” (separates into a clear liquid with floating brown solids), remove the brown solids with a screen-type skimmer or strain the cider through a tight cloth, such as muslin. You can skip this step, but the syrup will be murky, though still delicious. 
  3. Return the clear cider to the pan and continue cooking until it reaches a syrupy consistency (on a candy thermometer, that’s 220°F/104°C for a light syrup or 225°F/107°C for a thicker, more caramelized syrup). When the syrup is mostly reduced, it is helpful to transfer it to a smaller saucepan in order to increase its depth in the pan, so that you can immerse the thermometer enough to get an accurate reading. Keep your eye on the pan and reduce the heat at the end, or you might end up with a boil-over and a sticky stove to clean! 
  4. Pour the syrup into a clean, sterile, widemouthed jar and cap while piping hot. It will keep nearly forever in the refrigerator, but if you are going to use it within a month or two, it can be kept out.

The main course—the turkey! This recipe is from the gorgeous Artisanal Kitchen: Party Food. A classic roasted turkey done just right will have your guests salivating and singing your praises.


Roasted Turkey from Artisanal Kitchen: Party Food

One thing that will ease your way to cooking a delicious bird is a good roasting pan; even if you use it just once a year, it is worth the investment.

SERVES 8 TO 10

  • ONE 10- TO 12-POUND FRESH TURKEY, PATTED DRY INSIDE AND OUT, GIBLETS AND NECK RESERVED
  • 12 TABLESPOONS (1½ STICKS) UNSALTED BUTTER, 4 TABLESPOONS SOFTENED
  • COARSE SALT AND FRESHLY GROUND BLACK PEPPER
  • 3 TABLESPOONS CHOPPED FRESH ROSEMARY
  • 1 HEAD OF GARLIC (UNPEELED)
  • 1 HANDFUL OF FRESH THYME SPRIGS
  • 1¾ CUPS DRY WHITE WINE

Preheat the oven to 375°F.  Rub the turkey with the softened butter. Season inside and out with salt and pepper and the rosemary. Stuff the garlic and thyme sprigs into the cavity. Place the turkey on a rack in a roasting pan.

In a saucepan, melt the rest of the butter with 1 cup of the wine. Cut a piece of cheesecloth to cover the breast in 4 layers, about 16 inches, and soak it in the butter-wine mixture. Fold the cheesecloth into quarters and drape over the turkey breast.

Pour the remaining wine and ¾ cup water into the roasting pan, place in the oven, and roast for 2 hours.

Baste the turkey every half hour with the liquid in the pan. Add more water if the pan is dry. Keep the cheesecloth moist.

Remove the cheesecloth after 2 hours and continue cooking the turkey for 1 more hour until an instant-read thermometer inserted in the thickest part of a thigh reads 180°F and of the breast reads 165°F.

Let the bird rest before carving.

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