Thanksgiving 2009

The Complete Menu

Roasted Beets with Mixed Greens, Walnuts, Citrus, and Goat Cheese

Goat Cheese Biscuits

Roasted Garlic Mashed Potatoes

Cranberry sauce

Haricots Verts with Caramelized Shallots

Bacon, Leek, and Wild Mushroom Stuffing

Roasted Butternut Squash with Garlic, Pine Nuts, and Sage

Herb Butter Heritage Turkey

White Wine Gravy

Pumpkin Hazelnut Cheesecake

Roasted Beets with Mixed Greens, Walnuts, Citrus, and Goat Cheese

2 or 3 golden and red beets

3 oz goat cheese

½ cup walnuts, toasted

4 cups mixed greens

1 grapefruit, cut into sections

White Wine Vinaigrette

2 Tbs white wine vinegar

¼ cup olive oil

2 teaspoons Dijon

2 teaspoons honey

1 teaspoon shallots, minced

Sea salt and pepper to taste

Preheat oven to 400 degrees. Wrap beets tightly in foil and roast for about an hour and a half. Let them cool and then peel and cut into bite size pieces. Toss greens with vinaigrette and add beets, walnuts, grapefruit, and goat cheese.

Roasted Butternut Squash with Garlic, Pine Nuts, and Sage

1 butternut squash, cut into 1 inch cubes

2 tablespoons olive oil, divided

3 cloves garlic, minced

1/3 cup pine nuts

2 tablespoons chopped sage

Preheat oven to 400 degrees. Toss butternut squash in olive oil and season with salt and pepper. Spread on baking sheet and roast until lightly caramelized. Sauté garlic, sage, and pine nuts over medium heat. Combine squash and pine nuts in a large bowl and toss lightly to coat.

Bacon, Leek, and Wild Mushroom Stuffing

½ pound bacon, cut into ½-inch pieces

½ cup butter

1 ½ pounds mixed wild mushrooms, roughly chopped

1 cup leeks, chopped

4 garlic cloves, minced

1 cup white wine

1 tablespoon fresh thyme

Bread cubes

2 eggs, beaten

Chicken stock

Sauté bacon in large pot over medium-high heat until crisp, about 12 minutes. Transfer bacon to paper towels to drain. Reserve 4 tablespoons of fat in pot. Add mushrooms and sauté until they release liquid, about seven minutes. Add leeks and garlic; sauté 5 minutes. Add wine and thyme and cook until most of the wine has evaporated. Put bread cubes in a bowl and add mushroom mixture. Add broth and egg. Transfer to pan and bake for about 40 minutes at 350.