Second Verse, Same as the First: Thanksgiving Cooking

Thanksgiving means much loved favorites that only get trotted out once a year. And I'm ok with that. So no weird variations to try to make these much loved favorites "new" or "fresh." Just good, honest Thanksgiving cooking.

These dishes, for us, represent the perfect versions of their oeuvre.

Our day-after-Thanksgiving meal also is mandated by tradition. Chef salad featuring turkey (of course), blue cheese dressing and crumbled bacon (the real thing please!) on top. Mmmmmm, crumbled bacon ... except that since we do meatless Fridays, this feast actually comes on a Saturday.

Here are a few links to recipes I've posted before.

Herbed Thanksgiving Stuffing
This is the best stuffing ever and cooks in a slow cooker. I have made this five times now and never been disappointed. It really frees up the oven for other things and, if you happen to have a problem with sticking your hand up a turkey (no problemo here) then you're set free from that as well.

Skillet Cornbread
If you happen to like cornbread stuffing (which I do not), you may want to make this for your base. I've never found a better recipe.

Sweet Potato Casserole with Pecan Crumble
The funny bone in the menu is the sweet potato selection which in the past I have always played around with. This one is Rose's favorite and since she is the co-cook, we bow to her judgment!

Cranberry Ginger Relish
I also used to change up the cranberry recipe from year to year. No longer. This relish is practically perfect in every way!

Mashed Dinner Potato Rolls
I've been making these for years and they never fail to turn out well. They are the classic American dinner roll.

Perfect Piecrust
This is not a misnomer. Very easy and very delicious. It is long but that is because of the detailed directions. You can't go wrong with this.

Pecan Pie
This is non-negotiable. Gotta have it.

Pumpkin Pie
Are you allowed to have Thanksgiving without this? Or watch the Cowboys play without having some? Nope.

Things there are no recipes posted for:

• Green Bean and Mushroom Casserole — Made with all fresh ingredients, this is not the standard casserole. It's been reverse engineered from the Campbell Soup version ... and it is simply wonderful. I promise to get the recipe on the blog soon!
• Mashed Potatoes — I use baking potatoes with plenty of butter and milk (and maybe some sour cream).
• Gravy — Julia Child's recipe from The Way to Cook. It makes so much gravy that you never run out!
• Turkey — of course! A basic recipe from The Doubleday Cookbook. 

AND Afterward ...
What do you do with the turkey carcass? I used to toss it, until being given a fantastic recipe for Turkey Bone Gumbo.

It is fantastically simple, especially if you fear not the roux which has been given a bad rap as far as I can tell. It does take some time but I do it in steps here and there so that on Sunday we have a delicious bowl of gumbo that hasn't been much trouble at all.

Whole-Grain Banana Bread

Mom insisted this was a great Banana Bread so we tried it. I wouldn't have believed you could get such a good quick bread that also is whole-grain but King Arthur's Flour (and Mom!) proved me wrong.

Whole-Grain Banana Bread

Step 1

2 cups (454g) thoroughly mashed banana, about 4 or 5 medium bananas
2/3 cup melted butter or 1/2 cup (99g) vegetable oil
1 cup (213g) brown sugar
2 large eggs
1 teaspoon vanilla extract

Preheat oven to 350°F with rack in the center. Lightly grease a 9” x 5” loaf pan; if your pan is glass or stoneware, reduce the oven temperature to 325°F.

Stir together the mashed banana, oil, sugar, eggs, and vanilla.

Step 2

1 cup (120g) King Arthur Unbleached All-Purpose Flour
1 cup (113g) King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup (57g) chopped walnuts, toasted if desired; optional

Combine all ingredients. Then mix into the banana mixture. Scrape the bottom and sides of the bowl and mix again to thoroughly combine the ingredients.

Step 3

1 tablespoon (13g) sugar
1/2 teaspoon ground cinnamon

Scoop the batter into the prepared pan. Mix together the sugar and cinnamon, and sprinkle over the batter.

Bake 60-75 minutes, until bread feels set on the top, and a tester comes out clean, or with just a few moist crumbs (but no wet batter). If the bread appears to be browning too quickly, tent it with aluminum foil for the final 15 to 20 minutes of baking. Note: If baking in a glass or stoneware pan, increase the baking time by 10 to 15 minutes.

Remove the bread from the oven. Cool it in the pan for 15 minutes, then loosen the edges, and turn it out of the pan onto a rack to cool completely.

Store leftover bread, tightly wrapped, at room temperature for several days. Freeze for longer storage. Makes 12 generous servings.

Note
This recipe will make 15 standard-size muffins. Bake muffins in a preheated 350°F oven for 20 to 23 minutes.

Curried Peanut Sauce / Dip

Mom gave me a hand-written note with this sauce on it. I was surprised when I saw it was from Bon Appetit which had it down only as a dip. We took our cue from the sauce and, thinned with some chicken broth, it made a super-duper tasty sauce for simmering your choice of meat and vegetables to serve over rice.

So easy!


Curried Peanut Sauce / Dip

Step 1
1 tablespoon vegetable oil
3 tablespoons red curry paste (original recipe calls for 1/4 cup)

Heat oil in a medium saucepan over medium. Add curry paste and cook, stirring frequently, until paste begins to stick to bottom of saucepan and is very fragrant, 2–3 minutes.

Step 2
1 14.5-oz. can coconut milk

Whisk in coconut milk and bring to a simmer. Continue to cook, whisking occasionally, until mixture turns darker in color and is slightly reduced, about 3 minutes.

Step 3
1/2  cup creamy peanut butter
3 tablespoons rice vinegar
1 tablespoon fish sauce
1 tablespoon honey
Salt

Remove saucepan from heat and whisk in peanut butter, vinegar, fish sauce, and honey. Season to taste with salt. Let cool to room temperature, then transfer to an airtight portable container and chill.

As a sauce
Add some chicken broth to thin the sauce and simmer meat and vegetables in it.

As a dip
Season to taste with salt; it should be well seasoned since the things you are dipping in it may not be (i.e., boiled eggs, cukes, etc.). Let cool to room temperature, then transfer to an airtight portable container and chill.