Destination Sturgeon Bay Recipes
Food and Family on Thanksgiving Day
Food and family are our favorite things so it’s a given that we look forward to Thanksgiving day every year. Our family is quite large so we spend the entire month of November coming up with our menu filled with old recipes and new. Two turkeys are purchased, one for day-of and one ‘snacking turkey’ reserved for leftovers, and pounds of potatoes are boiled and riced in preparation for the 40+ people that fill the house year after year. My mom always laughs because she hates to see plates with ‘no color’. These two recipes are easy to make ahead of time (or day-of) and are great ways to add color to your plates overflowing with turkey, gravy, potatoes, and stuffing!
Here are some of our favorite Thanksgiving recipes from the DSB office!
Lemon Brussels Sprouts
2 pints Brussels sprouts
2 tbsp butter
½ tsp salt
½ tsp pepper
1 cup chicken broth
1 tsp lemon zest
1 tbsp fresh lemon juice
½ cup chopped toasted hazelnuts or almonds
Prepare Brussels sprouts: Trim the bases off the sprouts and discard. Cut them in half. Lay a sprout half on a cutting board flat side down. Using a sharp knife and beginning at the base, cut the sprout half into very thin strips. Repeat for the remaining halves.
Heat the butter in a large skillet over medium heat. Add the sprouts, salt and pepper. Cook until the sprouts are tender (about 7 minutes). Add chicken broth and simmer for about 5 minutes. Stir in zest, lemon juice and toasted nuts. Serve and top with shaved parmesan (optional).
Cranberry and Apricot Chutney
1 ¼ cups sugar
½ cup water
1, 12 oz. package cranberries
¾ cup roughly chopped dried apricots
3 tbsp apple cider vinegar
3 tbsp brown sugar
1 tsp ginger (or lemon juice)
In a 3 quart saucepan combine granulated sugar and water. Cook and stir over medium-high heat until sugar is dissolved. Bring to a boil without stirring. Stin in cranberries, apricots, vinegar, brown sugar and ginger and reduce heat. Simmer, uncovered, for 5 minutes or until berries are opped and mixture starts to thicken, stirring occasionally. Removed from heat, cool. Cover, refrigerate for up to 4 days. Bring to room temperature before serving.
Cam's (New) Favorite Thanksgiving Turkey
1 turkey breast (5-8 lbs) - skin on, bone-in
2 medium onions, quartered
Fresh rosemary sprigs
Stuffing for turkey cavity
2 stalks celery
1 lemon, quartered, seeded
1 medium onion, quartered
Garlic herb butter
2 sticks (1 cup), unsalted butter, softened
Salt and fresh cracked pepper to taste
1 tbsp. olive oil
1 tbsp. garlic powder
1 tbsp. fresh rosemary, chopped
1 tbsp. fresh parsley, chopped
2 tsp. onion powder
1 tsp. crushed red chili pepper flakes
Place oven rack on next-to-lowest setting. Preheat oven to 450ºF.
Remove turkey breast from packaging. Remove gravy packet (if necessary). Stuff turkey cavity with celery, lemon, and one medium onion, quartered.
In a small bowl, combine all the ingredients for the turkey garlic herb butter. Using your fingers, gently loosen the skin covering the turkey breast by gently running your fingers between the skin and the turkey meat, be cautious not to tear the skin! Smear herbed butter under the skin and gently press to spread the herb butter evenly. Spread the remaining herb butter over, and beneath the turkey breast too. The more butter the better.
Place buttered and stuffed turkey, breast side up, inside a large roasting pan. Arrange quartered onions and rosemary sprigs around the turkey. Season garnish and turkey with salt and pepper. Roast until well browned, 25-30 minutes.
Remove turkey from the oven. Baste garlic herb butter liberally over turkey skin. Apply tin foil over the turkey breast to cover. Reduce oven temperature to 350°F and return turkey breast to oven.
Roast until turkey reaches a cooking temperature of 160°F (approximately 1 - 1 ½ hours). When nearly done, remove tin foil and crisp the skin under the broiler for two minutes.
Remove from oven and allow the meat to rest for 15-20 minutes before slicing and serving. Transfer turkey breast to your favorite Thanksgiving serving dish. Feel free to make gravy if packet was included with your turkey breast.
Garnish with roasted onion, rosemary, and for a pop of color - add some fresh cranberries or top with Carly’s recipe for “Cranberry + Apricot Chutney”.
1½ cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
3 packages (8 oz. each) softened cream cheese
1 cup packed brown sugar
1 can (15 oz.) solid-pack pumpkin
2 Tbps. Cornstarch
1 ¼ tsp. ground cinnamon
½ tsp. ground nutmeg
1 can (5 oz.) evaporated milk
2 cups (16 oz.) sour cream
1/3 cup sugar
1 tsp. vanilla
Additional ground cinnamon
In a bowl, combine crumbs and sugar. Stir in melted butter. Press onto the bottom and 1/1/2 in up the sides of a greased 9-in spring-form pan. Bake at 350° for 5-7 minutes or until golden brown. Cool for 10 minutes.
In a large mixing bowl, beat cream cheese and brown sugar until smooth. Add in pumpkin, cornstarch, cinnamon and nutmeg. Mix well. Gradually beat in milk and eggs, just until blended. Pour into cooled crust.
Place pan on a baking sheet. Bake at 350° for 55-60 minutes or until center is almost set.
Combine the sour cream, sugar and vanilla. Spread over filling and bake 5 minutes longer. Cool on a wire rack for 10 minutes. Then carefully run a knife around the edge of the pan to loosen. Cool 1 hour longer. Chill overnight.
Remove sides of pan and let stand at room temperature for 30 minutes before slicing. Sprinkle with cinnamon. Refrigerate or freeze individual slices for leftovers.