Thanksgiving Feast

The time has come to cook the turkey yet again. It is the only time of the year that we venture out and take on this Canadian tradition in our Polish-Mexican household. We celebrated the Mexican Independence Day few weeks ago, Christmas is all about Polish food and Thanksgiving is as traditional as it gets.

I have to say and I do not want to brag about it but I am pretty proud of myself that at 35 I can throw a pretty delicious Thanksgiving party and for the last 4 years I have. While most people are afraid of cooking the turkey I embrace the process and would be happy to teach anyone willing to learn. The first Thanksgiving I cooked brought on comments such as - This is so much better than my mom's from some friends and I stole the heart of my husband with the pumpkin cheesecake. It also took me 4 years to perfect this menu and the stuffing, turkey and all the sides are always so good I do not dare to make anything else anymore. This year however, since we have been invited to dinner two nights in a row I will not be throwing this feast ( which makes me exceptionally happy because my two girls are so active I do not have much energy to host a party this year) with the exception of brussel sprouts, squash and the cheesecake to bring for the host. So please be my guest and enjoy with your eyes but also cook your heart out!


From experience I know lots of people do not like the turkey. Most of the time it is too dry or there is no flavour to it. I have cooked my first turkey four years ago using this particular recipe after an extensive research and I have to tell you, I am not using another one ever! The turkey is moist, spicy and delicious! Even if you cook it too long it is literally impossible to dry this one out.



The Turkey
(From Feast by Nigella Lawson)

6 litres water
250 g maldon salt
125 g regular table salt
3 tablespoons black peppercorns
1 bouguet garni
200 g sugar
2 onions, peele and quartered
1 piece of ginger, cut into 6 slices (1x6cm)
1 cinnamon stick
1 tablespoon caraway seeds
4 cloves
2 tablespoons allspice berries
4 star anise
1 orange
4 tablespoons maple syrup
4 tablespoons runny honey
stalks from a medium bunch of parsley

For the basting

75 g butter
3 tablespoons maple syrup

You will need the biggest pot or bucket you can find. I usually use a garbage bag in the pot which fits everything nicely and I can tie it up to make sure nothing is going to spill. I quite enjoy the process of placing everything in the pot- starting with the turkey, peppercorns, garni, onions, ginger, cinnamon, caraway seeds, cloves, allspice, star anise. Throw in few oranges and lemons if you have those on hand, squeezing the juice out in the process. Then dissolve the salt and sugar in the water and pour over the turkey making sure the turkey is covered. Leave overnight or a whole day before cooking in the fridge or in a cool place- the cold water should keep it cooled nicely. Make sure to pat it dry and take it out of the liquid about 50 minutes before cooking. Place the turkey breast up and brush with the basting liquid. Remember to baste it occasionally while the turkey is cooking.

Preheat the oven to 220 Celsius/430 F and cook it for about half an hour at this temperature, then turn it down to 180 Celsius/350 F and bring it back up again for the last quarter of an hour for the final browning. For the 4-5 kg turkey it is about 2-2 1/2 hours, but the ovens differ so make a piercing between the leg and body and if the juices run clear the turkey is done.

Let the turkey rest for about half an hour before carving it.

Chestnut Stuffing

1 large or two small onions
100 g streaky bacon
large bunch parsley
75 g butter
200 g tin or 250 g vacuum-packed whole chestnuts
250 g breadcrumbs or white bread, cubed
1 x 435 g tin unsweetened chestnut puree
2 eggs beaten
fresh nutmeg

Dice the onions and saute in a large pan with some olive oil. Add the chopped bacon. Place in a bowl with the rest of the ingredients and use as a stuffing or bake in a buttered dish.

Brussel Sprouts with Chestnuts, Pancetta and Parsley

1 kg brussel sprouts
250 g pancetta, cubed
1 tablespoon oil
30 g butter
250 g vacuum- packed chestnuts
60 ml Marsala
large bunch parsley

Cut the ends of the sprouts and cook them in salty, boiling water for about 5 min. In a pan cook the pancetta, add the butter and chestnuts, add Marsala and let it bubble for few minutes. Add parsley and pepper. Serve and enjoy!

Jalapeno Gravy

6 tablespoons all-purpose flour
1/2 cups chopped onion
3 tablespoons chopped garlic
3 cups chicken broth- use the turkey juices
kosher salt
1/4 cup chopped jalapenos

Roasted Squash with Mint and Toasted Pumpkin Seeds

Green Beans with Miso Dressing

1 1/2 pound green beans
1/4 cup miso paste
3 tablespoons scallions
3 tablespoons rice vinegar
2 tablsp hot mustard
2 tablsp oil
1 tablspoon sugar
1/4 cup sliced almonds, toasted

Blanch the beans in salted water. Make the dressing by mixing the miso paste with the mustard and vinegar, oil and sugar. Mix in with the beans. Sprinkle with almonds and chopped scallions.

Also served roasted potatoes with garlic and rosemary- upper left.

And do not forget your favourite cranberry sauce!

Happy Thanksgiving!!!!