Hello Recipe Club,

For those of us in the U.S., the count down to Thanksgiving has begun. In just four days we will be feasting with family and friends. One in ten of us will eat their Thanksgiving meal in a restaurant. The rest of us will gather around our tables for a festive meal. The grocery stores in my town were mobbed yesterday. Carts were overflowing with food. Please remember to be safe in your food storage practices this week. Keep a thermometer in your refrigerator and keep the temperature under 40 degrees F. Also, make sure to wash your hands and all surfaces that come in contact after handling raw foods. Click here for more Thanksgiving Recipes and Safety Tips.

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Turkey Breast with Chili-Roasted Garlic Gravy

Makes 4 servings

Ingredients:

3 tablespoons all-purpose flour, divided
3 tablespoons butter, melted, divided
3 teaspoons chili powder, divided
1 boneless turkey breast half, skin on, about 1 1/2 pounds
10 large unpeeled cloves garlic
1 can (16 ounces) chicken broth
1/2 cup dry white wine
1/2 teaspoon dried sage
1/4 teaspoon salt, or to taste
freshly ground pepper to taste
sprigs Italian parsley or cilantro for garnish

Preparation:

Preheat oven to 350 degrees F.

Stir together 1 tablespoon of the flour, 1 tablespoon of the butter and 2 teaspoons of the chili powder in small bowl. Place turkey breast in 9-inch square, oiled baking dish. Rub both sides with chili mixture. Scatter garlic cloves around turkey.

Bake 30 minutes. Remove garlic, place in dish to cool. Reduce temperature to 325 degrees F. Cook turkey until internal temperature reaches 160 degrees F.

Cut ends off garlic when cool enough to handle, squeeze pulp into small bowl. Roughly mash with fork. Combine remaining butter and flour in large saucepan. Cook, stirring constantly, on medium heat for 3 minutes. Do not brown. 

Remove from heat, whisk in broth, wine, sage, mashed garlic and remaining 1 teaspoon of the chili powder. Heat to boil on high heat. Simmer until reduced to 1 cup, stirring frequently, about 10 minutes. 

Season to taste with salt and pepper.

Remove skin from turkey, if desired. Cut turkey into thin slices. Spoon gravy on top. Garnish with sprigs of parsley or cilantro.

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Turkey Stuffing

Ingredients:

5 cups firm white bread, cut into 1 inch cubes
1/2 cup milk
1/4 to 1/2 cup butter
1/4 pound kielbasa, small dice
2 cups onions, diced
3/4 cups celery, diced
1 1/2 cups mushrooms, large dice
1/4 cup port wine
1 large clove garlic, minced
1/4 cup fresh parsley, minced
2 teaspoons fresh thyme, minced or 3/4 teaspoon dried
3/4 teaspoon dried sage, rubbed to powder
1/4 teaspoon nutmeg, freshly grated
1/4 cup raisins
1/4 cup dried apricots, small dice
1/2 cup pecans, broken in pieces
1 pound chestnuts, roasted and peeled
1 large egg, lightly beaten

Preparation:

Spread bread on a cookie sheet and let it dry out overnight. Place it in a large bowl, pour 1/2 cup milk over, toss lightly. Set aside.

Melt butter in a wide skillet over medium heat. Add the sausage and cook, stirring often, until the meat is lightly browned. Remove it with a slotted spoon. Cook and remove the onion and celery the same way. There should still be a generous film of fat in the pan, if not, add butter.

Raise heat to medium-high, add the mushrooms and cook, stirring often, until browned. Add the mushrooms to the bread bowl and pour the wine into the skillet. Stir it around to loosen all the browned bits, then pour into the bread bowl. 

Add seasonings, fruit and nuts and toss until all is combined. Taste, adjust seasons, then toss in the eggs. Add more milk only if very dry.

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Thanksgiving Sweet Potatoes

Makes 6 servings

Ingredients:

Bottom Layer:

5 sweet potatoes
1/2 cup butter
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 cup brown sugar
salt
milk

Top Layer:

4 tablespoons butter
1/2 cup sugar
2 tablespoons milk
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup chopped pecans

Preparation:

Preheat oven to 400°F.

Bottom Layer:

Peel and cube potatoes, boil until tender. Mash potatoes with butter, nutmeg, cinnamon, brown sugar and salt, adding enough milk to make mashed potato consistency. Spoon into a 10 inch baking dish.

Top Layer:

Mix butter, sugar, milk and salt in a saucepan and cook over low heat, stirring until thick and bubbly. Cool a little, then add vanilla. Sprinkle pecans over potatoes, then pour topping over pecans.

Bake for 20 minutes.

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Ice Cream Pumpkin Pie

Ingredients:

Crust:

1/2 cup butter, melted
1/3 cup powdered sugar
1 1/2 cups graham cracker or gingersnap crumbs

Filling:

1 envelope unflavored gelatin
2/3 cup brown sugar, firmly packed
1 1/2 teaspoons pumpkin-pie spice
1/2 teaspoon salt
3/4 cup water
1 pint vanilla ice cream
1 can solid pack pumpkin
toasted walnut or pecan halves as garnish

Preparation:

Preheat oven to 350°F.

Combine butter, powdered sugar and crumbs in a small bowl. Press into bottom and side of a 9 inch pie plate.

Bake in preheated oven for 10 minutes. Cool on wire rack.

While pie crust is cooling, combine gelatin, brown sugar, pumpkin pie spice, salt and water in a medium saucepan. Bring to a boil, stirring constantly. Remove from heat and add ice cream in big spoonfuls. Stir until ice cream is mostly melted. Stir in pumpkin.

Put saucepan in freezer just until the filling is about the consistency of pudding, approximately 40 minutes.

Spoon filling into crust and chill two or more hours until filling is set.

To toast walnut or pecan halves, spread a few nuts on a cookie sheet. Toast at 400°F. for 5 to 8 minutes. Watch closely so they don't burn.