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Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen. 

Visit her full blog or find out more about her here. 

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Thanksgiving.

This word evokes memories unique to your own past experiences and how “it” has always “been done.”

There’s nothing like gathering around a table with loved ones and continuing the traditions of the past. There is not one set precedent on what a Thanksgiving celebration looks or tastes like. Each table and food is based off of family size, culture and available time to cook.

When you sit down to go over the menu, who is making it and how it’s all going to come together, remember that the best gatherings are done with love.

It is a time to be thankful.

The food on this menu reflects what I have come to want on my thanksgiving table. Tradition. Color. Variety. Fall.

Sage 75

Milk Braised Turkey Breast

Thanksgiving Noodles

Crème Fraiche Mashed Potatoes

Buttered Peas

Butternut Squash and Red Lentil Soup

Gougeres

Pumpkin Panna Cotta

This menu includes a treasured family recipe, multiple make ahead dishes, gluten and nut free recipes and meatless options. It is a feast where everyone can participate.

A few thoughts on how to make this year’s Thanksgiving smooth:

Organize the menu before you go shopping. Write down the menu in detail, along with the ingredients needed and when each item will be made. This will not only make it easier for shopping but will also help with the cooking process. I also like to peruse the Market Street weekly ad to see what’s on sale. Check out what’s happening at your local Market Street by clicking here.

Consider all types of diets. The menu below considers that many Thanksgiving celebrations will have guests present that have food allergies or follow a vegetarian lifestyle.

Delegate the cooking responsibilities. Many people like to be included on the festivities even if they are not the “host.” Ask your guests who would be willing to bring a dish and even consider offering up a recipe you would like served. Also, it’s okay to delegate some of the cooking. Market Street has an excellent selection of dishes available on the catering menu or available for pick-up at the deli. Call your local store or talk to the concierge to make an order.

Prep the food in advance. Several items can be made in advance and reheated the day of the celebration.

Utilize all cooking devices in the kitchen from the stovetop, microwave, grill and oven. It will cut back on cooking ‘wait’ time.

Add flair to the table even if it’s just one new piece. This season I purchased two wooden serving boards from Market Street’s Dish Department to add to my table top collection.

Relax. Thanksgiving is a labor of love that can and should be enjoyed. Choose to enjoy it and start by making a little cocktail to get the celebration started.

Sage 75

This cocktail combines clementine juice along with sage infused simple syrup. Top with bubbles.

Make Ahead: the sage simple syrup can be made a week in advance.

Milk Braised Turkey Breast

The flavors of apple and cinnamon infuse this turkey breast with taste of fall. If serving a crowd, make two turkey breasts, you’ll be surprised at the amount of meat that will be available. This recipe is gluten free.

Thanksgiving Noodles

A treasured family recipe, Thanksgiving Noodles are perfect to go alongside mashed potatoes and turkey.

Make Ahead: The noodles will need to be made at least a day before cooking.

Crème Fraiche Mashed Potatoes

Creamy salty delicious mashed potatoes. There are a few special flavors (like lemon zest) that send these potatoes to the next level. This recipe is gluten free.

Make Ahead: These mashed potatoes can be made two days in advance.

Buttered Peas

One of my favorite and easiest side dishes. It can be made in the microwave and requires only three ingredients. If dairy is a problem, substitute the butter with extra virgin olive oil. This recipe is gluten free and can be adjusted to be dairy free.

 

Butternut Red Lentil Soup

This soup is packed full of protein and vegetables. It would be a nice turkey replacement for diners who may not eat meat (be sure to replace the beef stock with vegetable stock). This recipe is gluten and dairy free.

Make Ahead: This recipe can be made three days in advance. 

Gougeres

One of my favorite ways to make homemade biscuits. 10 minutes on the stove top and 25 minutes in the oven.

Make Ahead: These can be made one month in advance. Store in the freezer and reheat in the oven.

Pumpkin Panna Cotta

Decadent and delicious. This dessert tastes like pumpkin pie and heaven. This recipe is peanut and tree nut free.

Make Ahead: The panna cotta can be made two days in advance.

 

 

Recipes: 

 

Sage 75

Ingredients: 

4 small ice cubes

1 tangelo (or orange) slice

2 ounces gin

1 ounce sage simple syrup, or more to taste

2 ounces sparkling dry wine (prosecco or Champagne)

1 sage leaf, for garnish

Directions: 

1. Place the tangelo slice in the glass and lightly muddle the fruit.
2. Add the ice cubes in the glass and then pour the gin over the ice cubes.
3. Add the simple syrup and top with the sparkling wine.
4. Gently stir and top with the sage leaf.

 

Simple Syrup

Author note: This recipe was inspired by a beautifully presented sage simple syrup I saw on Instagram. I am unaware of the creator; however, I give them credit for this idea. This recipe is my translation of the concept of sage simple syrup. Serve in Champagne, prosecco, cocktails and teas – actually, the possibilities are not limited to drinks and they are quite endless.

Ingredients:

1 1/2 cups water

1 cup sugar

30-40 sage leaves and stems, tied (about 5 branches of sage)

Directions:

1. In a small saucepan, combine all ingredients and cook over medium-low heat. Stir occasionally. Let the syrup simmer for about 15 minutes.
2. Remove from heat, bring to room temperature and store in an airtight container in the fridge.

 

Milk Braised Turkey Breast

 

Author note: The cooking time varies depending on the size of the turkey breast. This recipe also works well with a halved boneless turkey breast. The cook time for a boneless breast is 30 minutes.

 

Ingredients:

1 bone-in turkey breast (about 2 1/2 pounds)

2 teaspoon kosher salt

5 slices of prosciutto

1 tablespoon unsalted butter

1 onion quartered

1 apple quartered

1 cinnamon stick

3 garlic cloves, crushed

5 sage leaves

2 rosemary sprigs

1/4 cup cognac

1 1/2 cups whole milk

 

Directions:

1. Heat the oven to 300 degrees
2. Evenly salt the turkey breast with 1 1/2 teaspoons of kosher salt. Set aside.
3. Heat the butter and prosciutto over medium high heat. Once the butter is melted, the fat rendered from the prosciutto and the pan is hot, remove the prosciutto and set aside (to be used later).
4. Brown the turkey breasts, about 3 minutes per side (for a total of six minutes).
5. While the turkey is browning, add the onion, apple, garlic, herbs and cinnamon stick. Continue to cook these items for about 1 minute after the removal of the turkey. Stir occasionally.
6. Reduce the heat to medium and add the cognac and scrape up the brown bits on the pan. Let the cognac simmer for 30 seconds to 1 minute.
7. Add the milk, remaining 1/2 teaspoon kosher salt and the turkey breast. Bring the milk to a low simmer. Cover the breast with the cooked prosciutto and baste once. Place in the oven.
8. Cook the turkey for 45-55 minutes, or until the turkey reaches 160 degrees. Baste every 15 minutes.
9. Slice and serve warm with the milk sauce.

 

Thanksgiving Noodles

 

Author note: Keep in mind the portioned dough balls will need additional flour when rolled out. This recipe is designed to let the cook use as much (or as little) flour as needed. When I cook the noodles, I use 8 cups of homemade chicken stock and 3 cups of store bought low-sodium chicken stock. If you prefer to use store-bought stock be sure to use less salt than instructed in the recipe.

 

For the egg noodles (makes about 7 cups)

2 cups unbleached, all-purpose flour (plus 1/2 cup, or more, for rolling out the dough)

1/2 teaspoon kosher salt

1/4 teaspoon baking powder

3 eggs

3 tablespoons heavy cream

 

Directions:

1. Add 2 cups of flour, salt and baking powder into a large mixing bowl. Stir to combine.
2. Add the eggs and cream to the flour mixture. Using your hands, incorporate the wet ingredients into the flour to form a large dough ball.
3. Divide the dough into five equal portions. Keep in the bowl and cover loosely with plastic wrap.
4. On a floured surface and with a floured rolling pin, roll out one dough ball until thin, flouring as needed to prevent sticking.
5. Lift one edge of the dough and loosely roll the dough into a cylinder. Cut the cylinder into 1/2 inch wide pinwheels.
6. Unravel the pinwheels and separate into thirds or halves (depending on the desired length).
7. Lay flat on parchment paper. Dry for 24 hours and store in an airtight container.

 

For the Thanksgiving Noodles

 

Ingredients:

11 cups chicken stock, I prefer 8 cups homemade and 3 cups store-bought

7 cups dried egg noodles

8 tablespoons unsalted butter

2 teaspoons kosher salt (or less depending on what type of chicken stock is used)

 

Directions:

1. In a large heavy bottomed stock pan bring the chicken stock to a boil.
2. Add the noodles, butter and salt.
3. Cook until the noodles are fall apart tender and the chicken stock is thickened. Stir very frequently to prevent the noodles from sticking to the bottom of the pan.
4. Serve warm with crème fraiche mashed potatoes and turkey.

 

Homemade Chicken Stock

Author note: Chicken stock is one of my most favorite items to cook. When homemade chicken stock is added to meals, it enhances the flavors and gives it a whole new depth. Chicken stock is freezer friendly and is something I always have handy. To tell when the stock is done, take a spoonful of stock, add a pinch of kosher salt and if you want to keep eating it, stop the cooking process. If it tastes watery, continue to let it cook and reduce.

Ingredients

1 whole chicken (about 4 ½ to 5 pounds)

2 carrots, quartered

1 celery heart, leaves removed and halved

1 head of garlic, halved

2 leeks, white parts only

2 onions, peeled and quartered

2 tomatoes

2 bay leaves

5 parsley stems

5 branches of thyme

1 teaspoon peppercorns

2 tablespoons extra-virgin olive oil

16 cups water

Directions: 

1. Heat the oven to 450 degrees.
2. In a large dutch oven, add chicken, carrots, celery, garlic, leeks, onions and tomatoes. Evenly distribute the oil over the chicken and vegetables.
3. Place the dutch oven into the oven and cook for 30 minutes.
4. Meanwhile, bundle the bay leaves, parsley stems and thyme and tie with kitchen twine.
5. Remove the dutch oven from the oven and place on the stove-top. Add water, herbs and peppercorns to the dutch oven. Bring to a boil.
6. Reduce to a moderate simmer and let cook for 2 ½ hours or until the liquid is reduced by half.
7. Remove the dutch oven from the stove-top. Remove the chicken to a cutting board and let cool. Strain the stock from the vegetables and let cool. Store in an airtight container in the fridge or freeze after cooling completely.

 

Crème Fraiche Mashed Potatoes

 

Author note: These mashed potatoes can be made-ahead two days before service. To reheat, place on stovetop with a splash or two of milk and a little butter. Heat on low, stirring occasionally. Be sure to purchase a boiling potato, my favorite is Yukon Gold. Do not use Russet. Lastly, make sure the butter is unsalted. If you choose to use salted butter use less salt to season the mashed potatoes.

 

Ingredients:

8 cups Yukon Gold potatoes (about 5 large potatoes), diced

8 ounces crème fraiche

2-3 tablespoons heavy cream

8 tablespoons unsalted butter

zest of 1 lemon

1 3/4 teaspoons kosher salt

finely chopped fresh thyme, for topping (optional)

 

Directions:

1. Remove the crème fraiche from the fridge and set aside.
2. Bring a large pan of water to boil. Place the potatoes into the water. Boil until soft and easily pierced with a fork, about 15 minutes.
3. Drain the water from the potatoes and remove from the stovetop. Add the butter, salt and lemon zest to the potatoes. Stir well.
4. Add the crème fraiche and heavy cream.
5. With a potato masher, mash the potatoes until creamy and thick. Stir well, once the potatoes are mashed.
6. Serve warm with chopped fresh thyme.

 

Buttered Peas

 

Author note: This is one of my favorite and easiest ways to cook peas. On nights that I’m needing a quick vegetable, this is what I make.

 Ingredients:

2 cups peas (frozen or fresh)

1 tablespoon unsalted butter

kosher salt

 

Directions: 

1. Bring a pan of water to boil. Add the peas, cook for about 90 seconds. Strain the peas from the water.
2. Place the peas in a medium size bowl, add the butter. Stir until the butter is melted and the peas are thoroughly coated.
3. Salt to taste and serve warm.

 

Roasted Butternut Squash and Red Lentil Soup

 

Author note: Vegetable or chicken stock is an acceptable substitute for the beef stock. To make prep time easier, purchase pre-diced butternut squash in the refrigerated section of the produce department. This soup is freezer friendly.

 

for the soup

Ingredients:

2 tablespoons extra-virgin olive oil

2 garlic cloves, crushed

2 bay leaves

3 thyme sprigs

3 cups beef stock

1 cup water

1 cup red lentils

4 cups diced roasted butternut squash (see roasting instructions below)

3/4 teaspoon kosher salt

pomegranate seeds, for topping

goat cheese, for topping

cilantro, for topping

 

Directions:

1. Rinse the lentils with cold water.
2. Add the oil and garlic to a large pan and cook over medium heat until the garlic becomes fragrant.
3. Meanwhile, heat up the water and beef stock.
4. Add the lentils to the pan and stir to coat with the oil, let cook for about 1 minute. Pour the warmed water and stock over the lentils. Add the bay leaves and thyme.
5. Bring the liquid to a boil and reduce the heat. Cover the pan with a tilted lid. Let simmer for about 20 minutes, or until the lentils have softened.
6. Remove the bay leaves and thyme. Add the roasted butternut squash.
7. With an immersion blender (or a food processor), puree the mixture until it is smooth.
8. Serve warm topped with goat cheese, pomegranates and cilantro.

 

for the roasted butternut squash

Ingredients:

4 cups diced butternut squash

1 teaspoon kosher salt

2 tablespoons extra-virgin olive oil

4 thyme sprigs

 

Directions: 

1. Heat the oven to 400 degrees.
2. In a bowl, combine the squash, oil, thyme and salt. Mix well to coat.
3. Place on a rimmed baking sheet and roast for 30 minutes, stirring after 15 minutes. After roasting remove the thyme leaves.

 

Gougères

 

Author note: Gougères are French cheese puffs. It is one of my favorite ways to make homemade rolls and feel fancy. These little cheese puffs are freezer friendly. Once baked, cool to room temperature and store in a freezer safe plastic bag. Reheat in the oven at 350 degrees for about 5-8 minutes. If you’re feeling fancy, you can pipe the dough into decorative shapes using a pastry bag. I prefer a spoon for a more rustic look.

 

Ingredients:

3/4 cup whole milk

1/4 cup water

1 stick unsalted butter

3/4 teaspoon kosher salt

pinch of nutmeg

pinch of paprika

1 cup flour

3 eggs

3/4 cup grated gruyere

3/4 cup grated white cheddar

 

Directions:

1. Heat the oven to 400 degrees.
2. In a sauce pan, combine the milk, water, butter, salt, nutmeg and paprika. Cook over medium-low heat until the butter is melted. Stir occasionally.
3. Quickly pour the flour into the saucepan and stir vigorously with a wooden spoon. Continue to do this until the dough pulls away from the pan and forms a ball. Stir until the dough begins to slightly stick to the bottom of the pan (about two minutes).
4. Remove from the heat and let cool for 1 minute.
5. Add one egg at a time to the batter, stirring constantly. The dough will get a somewhat shiny gooey exterior.
6. Add the cheese and stir well to combine.
7. Spoon the dough into 1 1/4- 1 1/2 inch rounds onto a parchment lined baking sheet. Baked for 22-25 minutes, or until the gougeres are lightly browned.

 

Pumpkin Panna Cotta

 

Ingredients:

4 cups heavy whipping cream

2 cinnamon sticks

4 1/2 teaspoons gelatin

1/2 teaspoon allspice

1 teaspoon vanilla extract

1/4 cup white sugar

3/4 cup brown sugar

1 15 ounce can pumpkin puree

graham cracker crumbs, optional topping

whipped cream, optional topping

 

Directions:

1. In a large sauce pan combine the whipping cream and cinnamon sticks. Evenly sprinkle the gelatin on top on the cream. Let it sit for 10 minutes.
2. Place the saucepan on the stovetop. Cook over medium. Stir constantly.
3. Once the cream is warmed (about 5 minutes) add the sugar, allspice and vanilla extract. Continue to stir until the sugar and gelatin has dissolved, for another 5 minutes, for total of about 10 minutes.
4. Add the pumpkin. Cook for an additional 5 minutes. Continue to stir.
5. Strain the panna cotta into a separate bowl. Strain for a second time into another bowl. Add the panna cotta into individual serving bowls and place in the fridge until the panna cotta is set. At least 4 hours.
6. Serve cold topped with graham cracker crumbs and whipped cream.