We’re well into November, meaning it’s time to lock down that Thanksgiving turkey recipe and side dishes. Whether you’re heading to a host’s home this year or are crafting your own recipes for loved ones close to you, there’s nothing quite like parsley, sage, rosemary and thyme. That’s what Bluestar Chef Susan Swanson thinks too; she came over to Abt’s iconic BlueStar kitchen to help us ring in the season with her favorite Thanksgiving turkey recipe and tasty sides you’ll want to pass around the table. Find the live stream below as well as the recipes, but first, we collected a few of Susan’s tips from throughout the session:
- Using a disposable pan when cooking your Thanksgiving turkey recipe ensures you’ll have an easier clean-up session.
- Do cook your Thanksgiving turkey recipe on a rack to let juices drip down and away from your main dish. When it’s time to serve, transfer to serving cookware.
- When getting your stuffing ready, always wash your vegetables completely. Celery particularly is notorious for needing an extra scrub.
- For a vegetable medley, choose colorful foods that work in reds and purples, even purple carrots and red onions. They’ll add extra beauty to your table (and extra flavor to your meal).
- Hoping to avoid fingers that end up stained red after cutting red onions or beets? Use Susan’s hack of wearing a glove while slicing.
- If you are slicing or mincing garlic and didn’t use a glove, there’s no need to smell like garlic for days. Use a stainless steel spoon to remove it as you’re washing your hands. Some have noticed a change in odor intensity. But to ensure odor stays away, use gloves.
Preheat oven to 375 degrees Fahrenheit. Line a full-sized sheet tray with parchment paper.
In a large bowl, whisk together the olive oil, balsamic vinegar, garlic powder, thyme, rosemary, salt and pepper. Set aside
Add vegetables to the bowl and coat evenly.
Spread vegetables in an even layer on prepared sheet tray.
Roast for 35-45 minutes, flipping veggies halfway through. Vegetables are finished when the squash is fork-tender.
Melt butter in a sauté pan or medium saucepan over medium heat.
Whisk in flour and pepper until smooth. Cook for one minute.
Slowly add broth to pan, whisking continuously. Cook for 5-7 minutes or until desired thickness is achieved.
Add heavy cream and heat on low until mixed thoroughly and heated through.
Remove pan from heat and salt to taste.
Preheat oven to 350 degrees Fahrenheit. Grease a 9x13” baking dish with butter.
Place the stuffing cubes into a large mixing bowl.
In a large sauté pan, melt the butter. Add the onions and celery and cook over medium heat, stirring occasionally, for about 8 minutes or until the vegetables are soft. Add the garlic and cook for 2 minutes. Then add the vegetables to the stuffing cubes.
In the same pan, cook the sausage over medium heat for 8-10 minutes until browned and cooked through. Add the sausage and fat to the cube mixture.
Add the chicken broth, evaporated milk, egg, rosemary, sage, parsley, salt and pepper to the bread mixture and mix until bread is moistened. Transfer to baking dish and bake for 65-75 minutes, uncovered until deeply golden and crispy on top.
Preheat the oven to 450 degrees Fahrenheit. Coat baking dish with cooking spray. If making in Bluestar electric wall oven, insert the probe, select "Convection Roast" and internal temperature of 160 degrees Fahrenheit.
Place the butter, garlic, sage, rosemary, thyme, parsley, dry mustard, salt and pepper in a bowl. Stir to combine.
Loosen the skin of the turkey breast. Spread half the butter mixture underneath the skin of the turkey, and the other half on top of the turkey
breast.
Place the turkey in the baking dish. Bake for 15-20 minutes or until the skin has started to brown.
Reduce the oven temperature to 350 degrees. Bake for approximately 1 hour and 15 minutes, basting occasionally with pan juices.
Check the temperature of the turkey by inserting a thermometer into the thickest part of the meat. The turkey should come out of the oven when the thermometer registers 160 degrees. If you're making yours a in Bluestar Electric wall oven, the oven will beep when the turkey is at temperature.
Cover the turkey with foil and let sit 5-10 minutes as juices redistribute and the temperature comes up to 165 degrees.
Ingredients
Directions
Preheat oven to 375 degrees Fahrenheit. Line a full-sized sheet tray with parchment paper.
In a large bowl, whisk together the olive oil, balsamic vinegar, garlic powder, thyme, rosemary, salt and pepper. Set aside
Add vegetables to the bowl and coat evenly.
Spread vegetables in an even layer on prepared sheet tray.
Roast for 35-45 minutes, flipping veggies halfway through. Vegetables are finished when the squash is fork-tender.
Melt butter in a sauté pan or medium saucepan over medium heat.
Whisk in flour and pepper until smooth. Cook for one minute.
Slowly add broth to pan, whisking continuously. Cook for 5-7 minutes or until desired thickness is achieved.
Add heavy cream and heat on low until mixed thoroughly and heated through.
Remove pan from heat and salt to taste.
Preheat oven to 350 degrees Fahrenheit. Grease a 9x13” baking dish with butter.
Place the stuffing cubes into a large mixing bowl.
In a large sauté pan, melt the butter. Add the onions and celery and cook over medium heat, stirring occasionally, for about 8 minutes or until the vegetables are soft. Add the garlic and cook for 2 minutes. Then add the vegetables to the stuffing cubes.
In the same pan, cook the sausage over medium heat for 8-10 minutes until browned and cooked through. Add the sausage and fat to the cube mixture.
Add the chicken broth, evaporated milk, egg, rosemary, sage, parsley, salt and pepper to the bread mixture and mix until bread is moistened. Transfer to baking dish and bake for 65-75 minutes, uncovered until deeply golden and crispy on top.
Preheat the oven to 450 degrees Fahrenheit. Coat baking dish with cooking spray. If making in Bluestar electric wall oven, insert the probe, select "Convection Roast" and internal temperature of 160 degrees Fahrenheit.
Place the butter, garlic, sage, rosemary, thyme, parsley, dry mustard, salt and pepper in a bowl. Stir to combine.
Loosen the skin of the turkey breast. Spread half the butter mixture underneath the skin of the turkey, and the other half on top of the turkey
breast.
Place the turkey in the baking dish. Bake for 15-20 minutes or until the skin has started to brown.
Reduce the oven temperature to 350 degrees. Bake for approximately 1 hour and 15 minutes, basting occasionally with pan juices.
Check the temperature of the turkey by inserting a thermometer into the thickest part of the meat. The turkey should come out of the oven when the thermometer registers 160 degrees. If you're making yours a in Bluestar Electric wall oven, the oven will beep when the turkey is at temperature.
Cover the turkey with foil and let sit 5-10 minutes as juices redistribute and the temperature comes up to 165 degrees.
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