As I mentioned yesterday, I have some delicious Thanksgiving recipes to share with you all. To begin, I must give the props to Good Housekeeping for the noodle recipe and to Food Network for the turkey and the pie. As much as I would like to claim these fantastic recipes, I’m not quite at the point where I can come up with these more complex recipes from scratch but I hope to be there soon!
Let’s go in order of the meal.
Turkey is the most important, although my least favorite, part of the meal. This turkey is definitely the best Thanksgiving turkey I’ve ever had. You can roast it according to however you normally roast your turkey, the most important thing is the brine.
For those of you that have never brined a turkey, you must start it the night before with a thawed turkey. It is not labor-intensive but it is very time-consuming. But, it’s totally worth it for the juicy turkey that follows. For this brine, combine the following ingredients in a saucepan and bring to a boil until the salt has dissolved. Then allow to cool completely. Find a pot large enough for your turkey then add the turkey, pour the brine over, and let sit in the fridge (covered) for 16-18 hours. When you are ready to roast, pour everything off of the turkey, rinse and dry it then roast however you prefer.
- 3 cups of whiskey
- 2 cups syrup
- 3/4 c kosher salt
- 3 T peppercorns
- 5 bay leaves
- 5 cloves of minced garlic
- peels of a few apples and oranges (1-3 of each)
- 4 rosemary sprigs
Now for the noodles!
This was my first experience with homemade noodles and I had no problems. It may be helpful to be familiar with bread-making but not necessary. The ingredients are simple: flour, salt, eggs, water, and oil.
- Stir together 1 3/4 c flour and 1/2 t salt. In a separate bowl, whisk together 2 egg yolks, 1 egg, 1/3 c water, and 1 t cooking or olive oil.
- Make a well in the center of the dry mixture the pour the egg mixture in mixing well.
- Once ingredients are thoroughly combined, turn dough out onto a lightly floured surface. Knead for about 10 minutes or until the dough is smooth and elastic. Then cover and let the dough rest for 10 minutes.
- Divide the dough into four equal portions. Roll each portion of the dough out until it is about 1/16 of an inch thick. (You may use a pasta machine at this point, but I don’t have one and rolling really is not that hard). Let this dough rest for 20 minutes.
- Begin boiling water (I usually add salt and sometimes olive oil to keep the noodles from sticking). Lightly dust dough with flour then loosely roll each piece into a spiral. Cut this roll into 1/4 inch rounds (or just guess like me).
- Unroll each of these strips and drop into boiling water. Cook for 1 – 2 minutes. (3 if you have wider strips like I did.)
- Enjoy! with sauce or my favorite way: butter, salt, and pepper.
Now to top it all off, DESSERT!
Pecan Toffee Pie
You can buy a store bought crust, but where’s the fun in that???
- Pulse 1 1/4 c flour, 2 T sugar, and 1/2 t salt in a food processor. Add 1 stick cold unsalted butter cut into small pieces and pulse until it is in pea-sized pieces. Whisk 1 egg yolk with 1/4 c ice water Add mixture to the processor and pulse a few times until the dough just comes together but is still crumbly.
- Turn the dough out onto a piece of plastic wrap then shape into a disk and wrap. Refrigerate until firm, at least one hour or overnight. (I ended up doing about 4 hours I think).
- Put a baking sheet in an oven preheated to 425 for 30 minutes. Also roll out the dough into a 12 inch round circle (on a floured surface!). Then place the dough in a 9 inch pie plate and crimp the edges. (This is where you would put in the store bought crust if you took that route.) Refrigerate this dough for about 30 minutes or until firm.
- During that half hour, make the filling. Whisk 3 large eggs, 1 c packed light brown sugar, 3/4 c light corn syrup, 6 T butter (melted and cooled), 1 t vanilla extract, 1 1/2 T lemon juice, 1/2 t salt, 1 1/2 c roughly chopped pecans, and 1/2 cup toffee bits.
- Pour this filling into the chilled crust and reduce the oven temperature to 350. Place the pie on the hot baking sheet and bake until the crust is a deep golden and the filling begins to set but is still jiggly in the middle (55-60 minutes). If the crust begins browning too quickly, you can tent it with foil.
- Let cool completely before enjoying. The best topping is whipped cream or ice cream! I made some homemade whipped cream this Thanksgiving. It is so easy! Whisk 1 cup heavy whipping cream, 2 T granulated or powdered sugar, and any extracts until it starts forming soft peaks and looks like whipped cream. It can be done by hand but I have not tried and don’t know how long it takes so I suggest using a hand or stand mixer.
I hope everyone had a wonderful Thanksgiving filled with family, friends, and lots of yummy food. Please try some of my recipes and let me know how they turn out! I will always answer any questions about the recipes as well! And let me know if you have any suggestions of things for me to make and post!