This feast is inspired by one of the ultimate foodie destinations in the country. If you’re lucky enough to celebrate Thanksgiving in Seattle, three words: Pike Place Market.
土耳其和填料为12 - 14,但休息of the recipes in the menu serve 8-10 as written, so do plan accordingly.
Piny juniper berries in the savory butter rub that flavors the turkey lend some West Coast flavor to this holiday feast, while the gravy boasts a generous amount of fresh wild mushrooms. The crunchy bread stuffing is a melody of bacon, diced pears, prunes and toasted hazelnuts, making it a perfect salty-sweet partner to the roast bird.
Menu Timeline
3 Days Ahead
- Toast the bread for the stuffing. Cool and store at room temperature.
- Make the tart dough, roll out, wrap, and chill.
2 Days Ahead
- Butter, season, and refrigerate the turkey.
- Make the broth for the gravy; refrigerate.
6 Hours Before Dinner
- Assemble the leeks in the buttered baking dish.
- Boil the green beans, cool quickly under running water, and refrigerate. Prep the remaining ingredients for that dish and keep refrigerated.
4 Hours Before Dinner
- Take the turkey out of the refrigerator; let sit at room temperature for 1 hour.
3-1/2 Hours Before Dinner
- Heat the oven to 350°F.
3 Hours Before Dinner
- Roast the turkey.
2 Hours Before Dinner
- Assemble the stuffing; keep at room temperature.
1 Hour Before Dinner
- Bake the stuffing.
- Finish and bake the leeks.
- Take the quinoa salad out of the refrigerator; transfer to serving bowl.
- Take the green beans and prepped ingredients out of the refrigerator.
30 Minutes Before Dinner
- Let the turkey rest tented with foil.
- Make the gravy.
- Finish cooking the green beans and keep warm on the stove.
Just Before Dinner
- Carve the turkey.
- Toss the quinoa salad.
- Transfer the green beans and leeks to warm serving platters.
Shopping List
Fresh Produce
- 1 bunch fresh flat-leaf parsley
- 1 bunch fresh thyme
- 1 bunch fresh sage
- 1 Tbs. juniper berries
- 1 small and 2 large yellow onions
- 1 large red onion
- 5 medium stalks celery
- 1 lb. maitake or oyster mushrooms (4 to 5 cups)
- 6 medium cremini mushrooms
- 1 medium celery heart
- 4 oz. arugula (about 3 cups)
- 1 cup finely diced fennel
- 8 medium-large leeks
- 1-1/2 lb. green beans
- 2 medium-large shallots
- 5 cloves garlic
- 3 firm-ripe pears
- 1 large, crisp apple, such as Fuji or Pink Lady
Meat, Seafood, Eggs & Dairy
- 1 16-lb. fresh turkey
- 12 oz. thick-cut bacon (about 7 slices)
- 30 oz. (7-1/2 sticks) unsalted butter
- 5 large eggs
- 2-1/2 cup heavy cream
- 4 oz. aged Gouda
- 1/3 cup finely grated Parmigiano-Reggiano
- 2-1/2 oz. thinly sliced pancetta (five or six 1/16- to 1/8-inch-thick slices)
Other Groceries
- 4-1/2 cups lower-salt chicken broth, more as needed
- 1 1-lb. loaf rustic white bread with crust
- 2 cups dry white wine
- 4 Tbs. sherry vinegar
- 1/2 cup coarsely chopped pitted prunes (about 16)
- 2-1/2 cups hazelnuts
- 1 cup walnuts
- 1 cup whole-wheat pastry flour
- 1-1/2 cups quinoa, preferably red
- 3/4 cup dried cranberries
- 1/2 tsp. Dijon mustard
Pantry Staples
- kosher salt
- sea salt
- freshly ground black pepper
- 2 Tbs. olive oil
- 3/4 cup extra-virgin olive oil
- 2 Tbs. balsamic vinegar
- 1-1/2 cups unbleached all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp. baking powder
- 1/4 cup brown sugar
- 1 tsp. pure vanilla extract
- 3/4 cup honey
