Turkey Day Recipes

• Chorizo Stuffing
• 4 tbl olive oil
• 1 -1/2 # chorizo
• 2 tbl minced garlic
• 1 cup small dice red onion
• 1-1/2 cups grated manchego cheese
• 2 whole eggs
• 2 cups chicken stock
• 1-1/2 cups heavy cream
• 10 cups french bread cut into 1 inch cubes
• 4 tbl chopped oregano
• zest and juice of 2 lemons
• salt to taste
• heat large skillet over medium heat and add oil, brown chorizo for 4-5 minutes and remove from pan.  Sweat garlic, onion and celery for 3-5 minutes until vegetables are tender and place in mixing bowl with chorizo.  Deglaze pan with chicken stock and bring to simmer,  add cream and season with salt and oregano and simmer for 10 minutes and remove from heat.  whisk eggs into chorizo mixture and slowly whisk in cream.  Add bread, lemon juice, zest and manchego and mix thouroughly.  Place mixture into 9 by 13 casserole and bake at 375 for 45 minutes or until golden brown. 

Root Vegetable Mash

• 1# peeled parsnips (lg dice)
• 1# peeled celery root (lg dice)
• 1# peeled chef potatoes (lg dice)
• 1# butter (cubed at room temperature)
• salt to taste
• salt a large part of water heavily (about a half cup per gallon) and place all veg in water.  Bring to a boil and cook until veg is tender (about 45 minutes) Strain veg making sure to shake off all liquid and return to pan over low heat let remaining liquid steam off for about 2 minutes.  Remove from pan and put through a vegetable mill or a ricer.  Place mix in large bowl and vigourously whisk in butter.  Serve immediately

Brussels Sprouts

• 1# brussel sprouts quartered and blanched
• 1/4 # lg dice smoked bacon
• 1 clove garlic minced
• 1 shallot minced
• 1/2 cup pecans chopped
• 2 tbl grain mustard
• 4 oz chicken stock
• 1 lemon juiced
• 2 tbl butter
• 1 tbl chopped flatleaf parsley

heat half butter over medium heat and caramelize sprouts for 3 minutes and set aside..in seperate pan crisp bacon for 3 minutes and add pecans, garlic and shallots and continuew to cook over medium heat for 1 minute.  Deglaze pan with stock and lemon juice and whisk in butter, mustard and parsely.  Toss in cooked sprouts and serve.

Roast Turkey

• 1-12# fresh organic turkey
• 1 bunch thyme
• 1 halved lemon
• 1 halved red onion
• 4 cloves peeled garlic
• 1 buld quarterd fennel
• 1 large piece of cheesecloth
• 1 # butter
• 4 cups chicken stock
• 2 tbl salt

Remove inners from turkey and rinse inside and out. Place all veg, herbs, stock and butter in large pot and bring to simmer. Place cheesecloth in pot and simmer for 20 minutes. Strain liquid and reserve vegetables and herbs and let them cool.  Stuff cooled vegetable mix in cavity of bird and place on roasting rack in pan breast side up.  Cover bird with soaked cheesecloth and place liquid in bottom of pan and place in 350 degree oven for 2 hours.  Open oven and remove cheesecloth and baste with liquid.  Raise temperature to 400 and continue to cook for 20 minutes or until golden brown. Remove turkey from oven and make sure leg and thigh are at 160 internal temperature.  Let rest for 30 minutes and serve.

Here are some of my favorite Turkey day recipes that i will be using this thursday.  I hope you love them as much as me....Live to cook, ms

   

Comments

[Wilmita]

Chef Symon,

Thanks for posting your Thanksgiving recipes, ESPECIALLY the one for "Brussel Sprouts and Bacon. I was dying to try it!

They all sound delicious!

Congratulations on your first Iron Chef win, as well.

If you should like, one day I should wish to give you my recipe for "Pavo-chón" with 'Picadillo' Stuffing. However, it may not seem so good to a pork fancier such as yourself.

Pavo-chón is, (in case someone reading does not know), Roast Turkey in the style of Puerto Rican "Lechón Asado" (Roast Pork).

I wish to return to Cleveland again this year to try your restaurants.

How I longed for such a restaurant when I was a student at Oberlin College during the late '70's.

A very Happy Thanksgiving to you and yours. Keep smiling or shall I say, laughing.

Regards,

Red Beans and Ricely Yours,

Wilmita

[Wilmita]

Chef Symon,

Thanks for posting your Thanksgiving recipes, ESPECIALLY the one for "Brussel Sprouts and Bacon. I was dying to try it!

They all sound delicious!

Congratulations on your first Iron Chef win, as well.

If you should like, one day I should wish to give you my recipe for "Pavo-chón" with 'Picadillo' Stuffing. However, it may not seem so good to a pork fancier such as yourself.

Pavo-chón is, (in case someone reading does not know), Roast Turkey in the style of Puerto Rican "Lechón Asado" (Roast Pork).

I wish to return to Cleveland again this year to try your restaurants.

How I longed for such a restaurant when I was a student at Oberlin College during the late '70's.

A very Happy Thanksgiving to you and yours. Keep smiling or shall I say, laughing.

Regards,

Red Beans and Ricely Yours,

Wilmita

[Wilmita]

Chef Symon,

Thanks for posting your Thanksgiving recipes, ESPECIALLY the one for "Brussel Sprouts and Bacon. I was dying to try it!

They all sound delicious!

Congratulations on your first Iron Chef win, as well.

If you should like, one day I should wish to give you my recipe for "Pavo-chón" with 'Picadillo' Stuffing. However, it may not seem so good to a pork fancier such as yourself.

Pavo-chón is, (in case someone reading does not know), Roast Turkey in the style of Puerto Rican "Lechón Asado" (Roast Pork).

I wish to return to Cleveland again this year to try your restaurants.

How I longed for such a restaurant when I was a student at Oberlin College during the late '70's.

A very Happy Thanksgiving to you and yours. Keep smiling or shall I say, laughing.

Regards,

Red Beans and Ricely Yours,

Wilmita

[lux]

I like your variations on the turkey prep. We usually stuff rough-chopped mirepoix inside the bird, but fennel sounds like an interesting option.

We use bacon & sage instead of chorizo and oregano in the stuffing. Oh, and a mix of cornbread and sourdough bread cubes.

[Skawt]

Michael:

As lux said, we typically use a raw mirepoix, but the next time I roast a bird I think I definitely will try cooking the aromatics. I think I'll just replace the celery I normally use with both fennel and leeks.

I also have a compound butter that I use in my recipe, which I stuff under the skin of the bird before trussing and roasting. Since I like the result of the ring of spice around each slice of meat, I'll omit the butter from your recipe since it'll still be in the bird and melted into the stock in the pan.

I tend to baste my bird more than you do (after the first hour, uncover and baste every half hour until done), which is more work, sure. I'd like to try the cheesecloth method you described, to compare it.

Oh, and you forgot the best part! Those pan drippings should be skimmed of fat, strained, and turned into a veloute sauce (lightly browned roux, heavy cream to finish). That's one of the reasons why I love having that compound butter (was originally a dry rub); those flavors end up concentrated in the gravy. Awesome.

[BQRC]

Thanks so much for posting these! Although, I'm sure we'd all prefer an open invitation! How else will I know if ours tastes like it should? :)

[Dave and Brooke Coleman]

Congratuations on your WIN!!!

[Victoria]

Fantastic recipes! For sure, something to be put on the menu for next year.

And although it may be late for this year... thoughts on what to do with the "innards" of a bird? I've been trying to figure out what my dad used to do with them all, and he used them all, I know he made a stock with them and used them in the stuffing. I don't host T-day so I don't make the bird, but I'm attempting to make my dad's stuffing for "extra" this weekend. I made some stock from the necks and the gizzards, but it'd be nice to hear a chef prospective on what to do if I had "all" the insides!

And congrats on the IC win!

[Anna]

Thanks for the recipes! I plan to make the root mash for my brother's dinner. I had the beet salad at lola the other night and it was out of this world!! I'm going to attempt to make that as well.

Wishing you a fantastic TG!

[liz]

Try adding some rosemary to your brussels sprouts. It's wonderful!

Thanks for the recipes.

[Sandy]

Michael,

Awesome recipes, thanks. Am especially interested to try some of the moist braising/roasting techniques. I was planning to simply stuff with orange, lemon and onion raw, but this has my mouth watering.

An aside: I am heartened to see someone who chooses not to drown everything in sage. :)

Thanks again and Happy Thanksgiving to you and yours!

[thomas]

oh you are the man!

thx, chef!

happy thanksgiving - hope you and your family have a great one.

[HoosierMama]

Thanks for taking the time to pass along these recipes, Chef. Never thought I'd salivate over the prospect of eating brussells sprouts, but your recipe may make a believer out of me.
Cheers!

[Jeanne]

Thanks for the recipes Chef Symon! They all look delicious.

Congrats on your first win! It was great watching you.

[Sara]

I want those brussell sprouts RIGHT NOW.

[Kate Kelly]

Anne Kelly is making her first Thanksgiving in Capitola Beach, CA and I will send her your recipe. She was so excited to watch each episode of Iron Chefs and rooted for you all the way. Thanks for all you did to inspire her. Kate Kelly

[Lisa]

Sláinte Chef!

It is Michael Symon Day in Cleveland!

Happy Thanksgiving to you and your family. Have a wonderful and safe holiday season.

[AdamD]

Mmmmmmmmm....chorizo stuffing.

Thanks for the recipes and have a happy Thanksgiving.

[Ilea]

Thanks so much for the recipes and congrats on your first win...of many, I'm sure! Brussels sprouts, earthy mustard and bacon...how can you go wrong?

Best wishes for the holidays too!

[ModernMaven]

michael:

I just moved here a little over a year ago from the pacific nw and havent made chorizo stuffing or anything with chorizo since we moved. The chorizo here is a weird consistency I am not familiar with. It ain't right. Where in town can I get some good chorizo??? Spanks!

Mod Maven

[Shelley]

I'm here to report that I made a small batch of "Brussels Sprouts According to Symon" last night and they are WONDERFUL. I am heading back to the market shortly to stock up on enough for a party of 12 tomorrow... thanks, Chef! :)

[ohiohoney]

I will try the sprouts recipe, thanks!

Today was a most interesting day...i heard you on NPR and later in the day on Maxwell!

Good Job...keep it up, Michael!

Did you try on your new shirt???

:-)

Yours in Honeybees!
Lucy

[Michael]

Thanks for the recipes. I bought some brussel sprouts this week in hopes of cooking them as I've seen yours. Great to see the cooking class schedule up for 2008. My wife wants to give me a real early Christmas present & is letting me pick a class. I think I'll go w/comfort food.

Again, congrats on the IC title. Now, about those sleeves.

[Shelley]

Well, I ruined the brussels sprouts yesterday. They were PERFECT until I transferred them to a warm serving dish, wrapped that in foil, and carried them to grannie's house. By the time we put all the food out on the buffet, my beautiful bright green, carmelized sprouts had turned into an unappetizing shade of gray. Still TASTED good, but the dish looked just awful! Most guests avoided it, I'm afraid. :(

But that *doesn't* mean I'll stop using this recipe. Served right after cooking, it's absolutely delicious to the eyes and taste buds. Thanks again, Chef Symon!

[ModernMaven]

Shelley, maybe you can do to the sprouts like you do with green beans. after cooking them separately for a while, shock them in ice water. That keeps the green beans green even after cooking and reheating.