Thanksgiving pt 1: The basics

Our menu:

Turkey parts (preparation handled by non-veggie friends)
Buttermilk mashed potatoes
Curried coconut mashed sweet potatoes
Butternut squash gallette
Oven-baked stuffing
Brussels sprouts with mustard butter
Green beans with lemon butter
Buttermilk biscuits
Cranberry, pear, and ginger chutney

Pumpkin bourbon cheesecake
Chocolate chip pecan pie

Stuffing sadly not pictured because Aaron Todd ate two servings when everyone was only allowed one :(

Buttermilk mashed potatoes
Adapted from Cooks Illustrated; serves 4 as a side

2 lb yukon gold potatoes, peeled and cut into 1" chunks
4 tbs unsalted butter
1/2 cup buttermilk, room temperature

Put the potatoes in a big pot and cover by an inch with cold water. Bring to boil and cool until very soft but not yet disintegrating. Mash them with a potato masher (anything harsher risks gluey potatoes). Melt the butter, cool it a little, and then stir in the buttermilk. Pour this over the potatoes and stir it in. finish with salt and pepper to taste.


Curried coconut mashed sweet potatoes
Adapted from Cooks Illustrated; serves 4 as a side

1 tbs minced ginger
1 clove garlic, minced
2 tsp curry powder, more or less to taste
1/4 cup coconut milk
4 tbs unsalted butter, cut into chunks
2 tbs heavy cream
1/2 tsp salt
1 tsp sugar
2 lb sweet potatoes, peeled and cut into 1/8" thick slices

Sautee the ginger and garlic in a little oil until fragrant but not at all browned. stir in the curry powder and cook a minute longer. stir in the coconut milk, and if you're picky (or bad at mincing finely) puree this in your food processor to make it totally smooth. set aside. put your potatoes, sugar, salt, cream, and butter in a pot, cover, and heat on medium. Cook about 20 minutes, until the potatoes fall apart when you poke em with a fork. Mash it all together, then stir in the coconut mixture. Adjust to taste with more salt, pepper, sugar, coconut, and curry powder.

Oven-baked stuffing
From Cooks Illustrated; makes 10 tiny, not nearly enough for stuffing-lovers servings

1 lb French bread
8 tbs unsalted butter
1 large onion, diced
4 ribs celery, diced
1/2 tsp each dried thyme, marjoram, and sage
1/2 c minced fresh parsley
salt and pepper to taste
2 cups veggie stock
3 large eggs, lightly beaten


Dry the bread by cutting it into 1/2" slices two nights before you want to make the stuffing and setting the slices out on a baking sheet. The next night, cut the slices into cubes and dry them out again. If you don't have time to do this, you can also dry the bread by slicing it and putting it in a very low-heat oven until it gets brittle but not yet browned.

Melt the butter over medium in a big deep pan and add the onions and celery. Sautee until they get translucent, then add the spices, salt, and pepper. Mix this with all the other ingredients and put then in a butter baking dish. Cover with foil and bake in a 400 oven about 25 minutes. Take off the foil and cook longer until it gets really crispy and wonderful on top.

Arm yourself to defend your share of delicious stuffing against hungry guests.

Brussels sprouts with mustard butter
Adapted from Cooks Illustrated; serves 2 if they like them

1 lb brussels sprouts, trimmed and halved
4 tbs unsalted butter
1 tbs dijon mustard
1 tsp dried tarragon
a dollop of honey (optional)
salt and pepper to taste

Put the sprouts in a pan with 1/2 cup water and bring to boil. Cover and simmer about 8 minutes, until the sprouts are tender but not falling-apart soft.

Melt the butter in a wide deep pan and then stir in the mustard, tarragon, honey, and salt and pepper. Cook for about a minute. Add the sprouts and sautee until they are very soft and have soaked up some of that awesome sauce. Adjust the seasoning.

Buttermilk Biscuits
Makes 10