Even though each of us recall our family traditions for thanksgiving as a food service professional I have more than one household or community to consider and perhaps I can offer both today.

In the Community I work…
With a diversity in residents it is important to receive feedback from everyone to consider what is important as the important dinner for Thanksgiving so I offer this menu…
Appetizers

Squash soups – Pumpkin Soup, Butternut Squash, Acorn and Combination Squash
About Squash Soups – the consistency and texture of a squash soup should be nearly puree, so as to keep the crushed nut-like texture without it coating your entire mouth. Soup Recipe

Entrees  and Side – Typical

Roasted Turkey – Boned and rolled – In commercial cooking we avoid stuffing a turkey and so we remove the bones and roll and tie with string to create a compliment of light and dark meats. The benefits include using some of the moisture from the dark meat to hydrate the lighter meats, but of course I have not given up my secret ingredients yet. Flavoured butter – never mind feeling guilty… use a cup of softened butter and add your favourite flavours, parsley, sage, rosemary, thyme, poultry seasonings, garlic. Make a dry rub with about 1 tablespoon of each use half of the mixture and add it to the butter. Now use half of the butter and add throughout the turkey before you roll and tie it, then rub the entire outside of the turkey with the rest and sprinkle the remaining rub on the outside.
Baking at 350 degrees,  differs with the weight 1/2 hour per pound in time and always to 180 degrees F at the center testing after 80% of the expected time has elapsed.  TIP Convection oven time will also be reduced so take note of what your nose is telling you. One other tip, at home I really like the oven bags to bake in, I find that more moisture is maintained as turkey is a poultry that can be VERY dry if overcooked. Once cooked let the carcass rest for about 5 minutes before removing the string and carving. It is advisable to continue to test the temperature across the carcass while resting.

Vegan Option- Mushroom Lentil Loaf  – an enjoyable holiday flavour.

INGREDIENTS:

• 1 cup dry brown lentils (approx. 3 cups cooked)
• 3 cup vegetable broth (or water for a low-sodium option)
• 3 large carrots, shredded (approx. 1 cup)
• 1 large yellow onion (approx. 1 and 1/2 cup)
• 8 ounces crimini mushrooms, diced (approx. 3 cups) (the best choice and flavour)
• 4 garlic cloves, roasted minced (approx. 2 tablespoons) (Optional)
• 1 green bell pepper or celery, diced (approx. 3/4 cup)
• 1 cup whole-wheat panko breadcrumbs (can also use gluten-free)
• 1 cup flour (I like garbanzo bean flour or oat flour) you may not use all of this
• 1/2 cup walnuts or sunflower seeds, finely chopped
• 3/4 cup tomato paste or crushed tomatoes (save a 1/4 for the glaze if making tomato based)
• 1/4 cup Worcestershire or Sriracha
• 2 tablespoons fresh or dried oregano, thyme, parsley
• 1 tablespoons ground chia or flax seed + 3 tablespoons water (optional)
  Sautee in a large saucepan onions first, add garlic then mushrooms, then pepper and add lentils. Slowly add some broth to cover ingredients bring to boil and turn down to low to reduce down for a few minutes to tenderize the lentils.  Prepare in a large bowl the contents of the pan and add your nuts, seeds and crushed tomatoes, add spices and then sprinkle flour and crumbs until you feel the mixture solidify.  Prepare a loaf pan lined with parchment and place the loaf mixture into the pan. It DOES NOT need to be packed tight.  You need a good amount of moisture to ingredients to ensure the loaf is not too dry, mix together well. The finished product absorbs the broth flavour and offers a nutty texture. Through the baking process you can add broth to baste and keep it moist.
• Glaze – two options with a honey garlic glaze, 1/4 cup honey, crushed roasted garlic (1/2 teaspoon) and add some crushed tomatoes or a Sweet cranberry glaze, simply use some cranberry sauce with a bit of honey so it holds onto the loaf.

Outside of the Turkey Stuffing – Bread sweet with apple and cranberries , 4 cups fresh and stale bread squares, add hot veg broth to bind but not clump and oil or butter, 2 – 3 mac or granny smith apples peeled and sections halved, washed in orange juice(prevents darkening) and add to mixture, 1 cup chopped of sweated(lightly fried)onions, poultry seasoning and plain pepper. The texture should be light and fluffy. Add pinches of turmeric or saffron to give the stuffing an appealing yellow colour. Bake for 30 minutes at 350 degrees, covered and remove cover and finish for 10 minutes then fluff with wide fork.

Mashed Potatoes – 8 cups peeled yellow boiled in clear water, mash with hand or mixer, option cream and butter (vegan version should use broth to lighten). Boil covered water until a fork breaks apart. Drain water and mash.

Yams – 2 large yams peeled and sliced (1 to 2 inch sections) boiled, options to mash and add brown sugar, butter (vegan version add brown sugar and coconut oil). Boil in covered water until tender but not breaking apart.

Sweet Carrots – 3 cups of sliced carrots, boiled in clear water, (option add teaspoon of brown sugar and, or butter(Vegan adding coconut or cold pressed olive oil). Boil not entirely covered in water until tender to your liking. I like carrots to maintain an al dente crunch.

Cranberries/Sauce – 1 bag of cranberries, boil in small amount of water, add sugar to taste, puree with stick blender if you prefer a smoother sauce.

Gravy – Using a reduction of the drippings of the turkey roasting pan adding about 2 cups of water and reduce at simmer.
Prepare your roux is equal parts of flour and butter (is more stable than other greases)- 1 cup butter in pan over medium heat. Once the butter is hot enough pour in an equal amount of flour (one cup) it will slowly start to bubble continue whisking constantly(monitor heat and turn down if necessary), TIP don’t look away, the flour will brown quickly, continue until a paste forms. You want the mixture slightly brown not deep brown, with turkey it is better to make a “blonde roux.” You know your roux is done when you pinch it in your fingers and it still feels gritty or taste it will be chicory flavour.
Transfer your gravy stock from the other pan into the roux whisk into the mixture and then reduce the heat to medium low. This is where the chef comes out from deep within! Whisk, and scrape the sides and continue until the gravy consistency is smooth. Your test is to dip a spoon and turn sideways and let drip off should move smoothly with no lumps.

Desserts

Pumpkin Pie / Whipped Toppings

Whipped Cream – Using a steel or glass bowl and whisk, chill in fridge for 15 minutes, then whip 1 cup of heavy cream until light peaks form add 1/4 cup sugar and a teaspoon of vanilla.
Whipped Coconut Cream – A Vegan version uses 1 Cup of coconut milk, 3 Tablespoons of icing sugar and 1/4 teaspoon of vanilla extract. Use method above.
Orange and Cranberry Coulee – I’m not sure if I am a non traditionalist at times but perhaps a vegan option doesn’t have to resemble the non-vegan pie. I suggest a cranberry and orange coulee instead adding a bit of texture and color to the topping as a thin layer on this new traditional pie.
1/2 cup of cranberry sauce, 1 mashed up peeled orange,  2 tablespoons of sugar in a small pan bring to a short boil until thickened. Chill and place a layer or drizzle onto the chilled pumpkin pie when whole or over slices when serving.

Crust – Auntie’s recipe – 2 cups flour, 1 teaspoon of sugar 3/4 Teaspoon salt, 1 cup Crisco, 3 Tablespoons of cold water (Non Vegans may option 2 TBSP water and one egg), 1 teaspoon white vinegar. Blend all ingredients by hand using a pastry blade or pastry blender except a quarter cup of flour. Be careful not to overwork, the mixture should bead up as it is cut, if too loose (floury add a bit of cold water, if too pasty add a bit of flour). bring together into a small ball and flatten to about a circle the size of the bottom of your pie tin. Wrap up and chill for about 15 minutes in the refrigerator. Roll out dough onto floured surface and transfer to pie plate and press in, then using a sharp knife cut off edges outside of pie plate and using a fork press the edges for a pattern.
Pumpkin – 2 cups baked pureed pumpkin, 1/2 teaspoon each of ginger, cinnamon, nutmeg, salt, 1/2 cup of brown sugar in a saucepan heat up the ingredients and bring to smooth boil, reduce heat and add 1/2 to 3/4 Cups coconut milk to thin to a thick paste consistency. Remove from heat and pour into crust.
Bake for about 1 hour or until set. Don’t let your crust get too dark.

Nutritional – Calories are off the chart here because it’s your one free day to cheat in moderation.  Whether cooking for your own home or for a large community the flavour should be consistently similar however there may be some variations due to dietary restrictions.
Remember – that salt and sugars do not only get added to a recipe but can be within the contents of ingredients whether natural or a production ingredient.  Think about spring water… that naturally contains up to 1% sodium. Fruits contain natural sugars. While we try to incorporate to the total percentage, but the end result is the proper balance to flavour. Notable production ingredients may be a soup base and even turkey stock for the sodium you added for the rub for roasting will certainly be a part of the finished gravy. I would prefer to see salting at the table after tasting everything first before just pouring it on.

Chef Pat
Bon Appetite