We cordially invite you to join us for our dream Thanksgiving meal. Our Gilded Gown team members each shared their fave recipes for this most grateful of holidays.
The Bird is The Word
Our fearless leader Jacqui loves roasted turkey. Every year she cooks up a masterpiece drenched in multiple bastings of butter and fresh chopped herbs from her garden. She infuses her bird with delicate citrus notes.
Herb Citrus Roasted Turkey
- 14-16 pound turkey thawed
- 8 tablespoons butter (1 stick) softened, divided
- 1 head garlic sliced in half, plus 2 cloves minced into paste
- 1 medium onion cut into wedges
- 1 lemon cut into wedges
- 1 orange cut into wedges
- fresh sage
- fresh rosemary
- fresh thyme
- fresh parsley
- kosher salt and freshly ground pepper
- Preheat oven to 325. Remove turkey neck and giblets. Pat turkey dry, inside and out. Season the inside with lots of salt and pepper.
- Place on roasting rack in a large roasting pan. Fill turkey cavity with onions, garlic, lemons, oranges, and 2-3 stems of each herb.
- Combine 4 tablespoons of butter with 1 teaspoon of salt, 1/2 teaspoon of pepper, 2 cloves of garlic minced into a paste, 1 tablespoon minced sage, 1 tablespoon chopped parsley, 1 teaspoon minced rosemary, and 1 teaspoon of minced thyme leaves. Gently loosen skin from turkey breast and legs and spread garlic herb butter under the skin.
- Tuck wing tips under and tie turkey legs together with twine. Slather remaining butter on outside of turkey and season the heck out of it with salt and pepper.
- Roast at 325 for two hours, then increase temp to 425 and roast 30 minutes to one hour depending on size of turkey. Check for doneness at the 2-hour mark. Turkey is done when breast meat registers 165 degrees and thigh meat is 170-175 degrees. Let turkey rest at least 45 minutes before carving.
Bread, All the Kinds
Our only Vegan, Grace, loves the carb-loaded deliciousness of all the breads of Thanksgiving. Her top picks for the meal are yeast rolls and cornbread dressing.
Yummy Vegan Yeast Rolls
- 6 tablespoons + 2 tablespoons Earth Balance (divided)
- 2 cups unsweetened soy milk
- 1/2 cup water
- 2 1/4 teaspoons active dry yeast (one packet) (not instant)
- 1/3 cup granulated sugar
- 1 1/2 teaspoons salt
- 5-6 cups all-purpose flour
- 2-3 teaspoons canola oil (to grease the pans with)
- Add six tablespoons of Earth Balance to a small saucepan. Heat on low until melted. Add the soy milk and water. Heat to 115 degrees. Pour mixture into the bowl of stand mixer.
- Add the sugar and mix.
- Check the liquid with the thermometer to make sure the temperature has lower to about 100-110 degrees.
- Once the liquid is between 100 and 110 degrees, add the yeast and stir. Let mixture sit five minutes until you see bubbles.
- Now stir in the salt.
- With the dough hook on the mixer set to low speed, add the flour, 1 cup at a time. When the dough clings to the hook and then begins to fall back into the bowl you’ve got the right consistency. It usually takes around 5 1/2 cups of flour.
- Increase the speed to medium and knead 4-5 minutes until the dough is smooth and elastic. It will be soft and relatively sticky. Turn onto your counter that’s dusted with flour and knead softly.
- Divide the dough into 12 pieces, shape into balls, and place in a greased 8-inch round pan.
- Let rise until doubled in size, about 30-45 minutes.
- Brush tops with melted vegan butter and bake 18-20 minutes in preheated 375 degree oven.
Vegan Cornbread Stuffing
- Vegan Cornbread
- 2 tablespoons vegan butter
- 1 small sweet onion, chopped
- 4 stalks celery, chopped
- 1/2 cup fresh parsley, finely chopped, divided
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 2 1/2 cups vegetable broth
- Slice the cornbread into 1-2 inch cubes, and place them on a baking sheet. Bake for about 30 minutes in 250 degree oven, so they can dry out and become a bit toasty. Remove from the oven and set aside while you prepare the other ingredients.
- Increase the oven temperature to 375 degrees F and lightly grease a 9 x 13-inch casserole dish.
- Heat the vegan butter in a small skillet over medium-high heat. Saute the onion and celery for 2-3 minutes, then add in 1/4 cup of the parsley, sage (1/2 tsp), thyme (1/2 tsp), salt (1/2 tsp) and the vegetable broth (2 1/2 cups). Bring to a boil and stir. Once boiling, remove from heat and set aside.
- Add the cornbread cubes to the casserole dish, evenly. Pour the broth/vegetable mixture over the cornbread cubes, and stir slightly. Bake for 30-35 minutes, until toasted on top. Sprinkle the rest of the parsley on top and serve immediately.
Please Pass Me The Mac N Cheese
TiAndra is happiest when she digs into the most delicious and creamy macaroni and cheese for her Thanksgiving meal.
- 1 lb. dried elbow pasta
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 1/2 cups whole milk
- 2 1/2 cups half and half
- 4 cups grated medium sharp cheddar cheese – divided (measure after grating)
- 2 cups grated Gruyere cheese – divided (measure after grating)
- 1/2 tablespoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- Preheat oven to 325 degrees F and grease a 3 qt baking dish (9×13″). Set aside.
- Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.
- While water is coming up to a boil, grate cheeses and toss together to mix.
- Melt butter in a large saucepan over MED heat. Sprinkle in flour and whisk to combine. Mixture will look like very wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the milk/half and half, while whisking constantly, until smooth. Slowly pour in the remaining milk/half and half, while whisking constantly, until combined and smooth.
- Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a thin condensed soup.
- Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine. Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.
- In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of grated cheeses, then top that with the remaining pasta mixture.
- Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown.
Extra Potatoes, Please
Our stylist Erin loves mashed potatoes and gravy the most.
Mashed Potatoes and Gravy
- 3 lbs white boiling potatoes, peeled and quartered
- kosher salt
- 1⁄4 lb unsalted butter
- 1⁄2 – 1 cup half-and-half
- 1⁄2 cup sour cream
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄4 lb unsalted butter
- 11⁄2 cups chopped yellow onions (2 onions)
- 1⁄4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 2 cups turkey stock, preferably homemade, heated
- 1 tablespoon heavy cream
- Cook the potatoes in a large pot of boiling salted water for 15 to 20 minutes, until very tender.
- Meanwhile, heat the butter and half-and-half in a small saucepan.
- Drain the potatoes.
- While still hot, place the potatoes in the bowl of an electric mixer fitted with the paddle attachment.
- With the mixer on low speed, slowly add the hot half-and-half mixture, the sour cream, 2 teaspoons salt, and the pepper.
- Mix until the potatoes are mashed but not completely smooth.
- Serve hot with gravy on the side.
- Make the Gravy:
- In a large sauté pan, cook the butter and onions on medium-low heat for 12 minutes, until the onions are lightly browned.
- Sprinkle the flour into the pan, whisk, then add the salt and pepper.
- Cook for 3 minutes.
- Add the hot stock, and cook uncovered for about five minutes, until thickened.
- Add the cream, and serve.
Hit The Sauce
Tart and colorful cranberry sauce delights stylist Taylor. The fresher the better.
Fresh Cranberry Sauce
- Rinse cranberries: Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries.
- Boil water with sugar: Put the water and sugar in a medium saucepan on high heat and bring to a boil. Stir to dissolve the sugar.
- Add cranberries, cook until they burst: Add the cranberries to the pot and return to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst.
- Stir in mix-ins, if using: Once the cranberries have burst you can leave the cranberry sauce as is, or dress it up with other ingredients. We like to mix in a half a cup of chopped pecans a pinch or two of orange zest.
- Let cool: Remove the pot from heat. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator. Note that the cranberry sauce will continue to thicken as it cools.
The Sweetest of Sides
Elizabeth has to make (and eat!) her famous Thanksgiving sweet potato casserole every year. The pecan topping is what makes it!
Sweet Potato and Pecan Casserole
- Sweet potatoes
- Light brown sugar
- Unsalted butter
- Preheat oven to 400 degrees.
- Pierce the sweet potatoes several times with a fork. Place on a baking sheet and bake until soft, about 60 – 75 minutes. Reduce oven temperature to 350 degrees.
- Peel potatoes (the peel should pull right off) and transfer to a large mixing bowl.
- Mash potatoes with a potato masher. Let cool for about 10 minutes.
- Add in brown sugar, 1/2 cup melted butter, milk, eggs, vanilla, and season with 1/2 teaspoon salt (or to taste) and 1/4 teaspoon pepper.
- Using an electric hand mixer blend mixture to combined well (don’t worry about lumps).
- Pour into a greased casserole dish (mine was about 12 by 8-inches) and spread into an even layer. Set aside.
- For the topping, in a separate medium mixing bowl using two forks mix together flour, brown sugar, cinnamon, and pecans.
- Pour butter into mixture and stir until evenly moistened (it will seem dry at first, keep tossing).
- Sprinkle mixture evenly over sweet potato mixture in baking dish.
- Bake in preheated until heated through, about 40 minutes.
We Always Save Room For Desserts
We see no reason on earth to limit ourselves to just one dessert, especially during the holidays. And no Thanksgiving meal is complete without some of Stylist Diane’s delicious Southern Banana Pudding. And Vicki is kind enough to bake two kinds of scrumptious pie, Pecan, AND Pumpkin! Yes to all these!
- 4 tablespoons all-purpose flour
- 1 1/2 cups sugar
- pinch salt
- 3 large eggs separated (save the whites for meringue)
- 3 cups milk
- 1 teaspoon vanilla extract
- 1 box vanilla wafers approximately 45 wafers
- 5-6 bananas
- 3 egg whites reserved from above
- 1/8 teaspoon cream of tartar
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- Preheat oven to 325º F.
- Combine flour, sugar, and salt in a large, heavy saucepan.
- Lightly beat egg yolks and combine with milk in a large bowl or measuring cup. Pour the egg and milk mixture into dry ingredients in heavy saucepan. Cook over low to medium heat, stirring constantly, until ingredients are thickened and smooth. Remove saucepan from heat and stir in vanilla.
- To layer your banana pudding, begin by placing vanilla wafers on the bottom of a 2 quart oven-safe glass bowl or baking dish.
- Slice bananas and place on top of wafers.
- Pour one-third of custard over wafers and bananas.
- Repeat layering process two more times until all wafers, bananas, and custard have been used, ending with a final layer of wafers.
- Whip egg whites with an electric mixer set at high speed.
- When egg whites foam, add cream of tartar, and then gradually add sugar one tablespoon at a time.
- Continue whipping until sugar is dissolved.
- Add vanilla once stiff peaks have formed and whip until well-combined.
- Spread meringue over banana pudding, making sure to spread to the edges of the dish.
- Bake for about 25 minutes until the meringue is lightly browned.
- 3/4 cup sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 can (15 oz) pumpkin (not pumpkin pie mix)
- 1/4 cups evaporated milk or half and half
- 2 eggs, beaten
- 1 frozen deep-dish pie crust
- Heat oven to 425°F. In a large bowl, mix filling ingredients. Pour into pie crust.
- Bake 15 minutes. Reduce oven temperature to 350°F; bake 40 to 50 minutes longer or until knife inserted near center comes out clean. Cool 2 hours. Serve or refrigerate until serving time. Store in refrigerator.
- 1/2 cup Light Corn Syrup
- 1/2 cup Dark Corn Syrup
- 3 eggs
- 1 cup granulated sugar
- 2 tablespoons butter, melted
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (6 ounces) coarsely chopped pecans
- 1 (9-inch) unbaked OR frozen deep-dish pie crust
- Preheat oven to 350°F.
- Mix Karo® Light Corn Syrup, eggs, sugar, butter and vanilla using a spoon or a rubber spatula. Stir in pecans and pour the mixture into pie crust.
- Bake on center rack of oven for 60 to 70 minutes. Cool for at least 2 hours on wire rack before serving.
Happy Thanksgiving from our Gilded Gown Family to You and Yours!