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Tasty Thanksgiving Recipes

Posted in: Dave's Blog

Last night, 75 people gathered at the shop for our annual highly anticipated Thanksgiving Prep class!

We learned about stress-free planning, the proper way to cook your dead bird, the benefits of using fresh, local ingredients, and how to prepare awesome homemade dishes such as Dave’s cranberry sauce, roasted sweet potato stuffing, and tasty apple pie.

Below you will find the recipes for all of the dishes we cooked (and ate) at last night’s class.

Enjoy, and have a happy Thanksgiving!


Turkey Gravy 

Ingredients:

  • 1/2 Diced Onion
  • 2 Diced Carrot
  • 1 rib Diced Celery
  • 2 cloves Minced Garlic
  • 2 TBSP Butter
  • ¼ cup Flour
  • 1 quart Stock
  • ½ TBSP Herbs de Provence
  • 1 TBSP Chicken Base
  • Salt and Pepper

 Method:

Place onion, carrots, celery and garlic in sauce pan with butter. Saute to brown and add flour. Stir well to lightly brown and slowly whisk in stock. Bring mixture to boil and add seasoning.


CRANBERRY SAUCE

Ingredients

  • 1# Cranberries, frozen
  • ½ cup Sugar
  • ½ cup Orange Juice

Method:

Combine all in saucepot and bring to a simmer. Cook slowly while stirring until cranberries burst. Store in cooler up to 2 months!!!!


STUFFING

Ingredients:

  • 1 loaf Bread cubed
  • ½ Onion, diced
  • 3 stalks Celery, diced
  • 2 cloves Garlic, minced
  • 2 Carrots, diced
  • ¾ stick Butter
  • 10 Mushrooms, sliced
  • 1 Qt Stock
  • ½ Tbsp Herbes de Provence
  • Fresh sage, chopped
  • Salt and Pepper

Method:        

Combine onion, garlic, celery, carrots and butter in sauce pan. Saute to brown. Add mushrooms, stock, herbs and seasonings. Bring to boil and add bread. Stir to incorporate. Dump into baking dish and bake in 375 degree oven to brown top—about 30 minutes.


APPLE PIE

Ingredients 

Filling:

  • 7 Apples, peeled, cored and sliced
  • ¾ cup Sugar
  • 2 tbsp Cornstarch
  • 1 tsp Cinnamon
  • ¼ cup Sour cream
  • Dash Vanilla

Crumb topping:

  • 1 cup Flour
  • 1 stick Butter
  • ¾ cup Sugar

Crust:

  • 10 Tbsp Butter
  • 2 cups Flour
  • Salt
  • ½ cup Ice water

Method:

-Make filling-

Place sliced apples in large bowl. Add sugar and toss well to coat. Let sit 30 minutes at room temp. Apples will juice out. Drain juice into small sauce pan and bring to a boil. Mix cornstarch with 2 tbsp water and add enough, while mixing, to hot apple juice to thicken. Remove from heat. Add sliced apples, cinnamon, sour cream and vanilla. Stir well and set aside.

-Make crumb topping-

Place all crumb topping ingredients in mixing bowl and, using pastry blender, mix until topping looks like coarse sand. Set aside.

-Make crust-

Place butter, flour and salt in bowl of food processor and pulse until butter is coarsely chopped. Slowly add water and mix only until dough just comes together. Roll out crust and place into 10” pie tin. Fill crust with apples, then top with about 1 cup crumb topping. Bake in preheated 350 degree oven. Remove when pie juices are bubbling and top is golden. Let rest 1 hour and EAT!!!!

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