It includes family favorites like her moms five-ingredient cranberry sauce.
Gaines: Cindy Ord/Getty Images.
Food: Kelsey Hansen, Magnolia Journal.
Photo:Gaines: Cindy Ord/Getty Images. Food: Kelsey Hansen, Magnolia Journal.
I hope the same may be true for you.
So without further ado, here is Gaines' updated Thanksgiving menu.
Dinner Rolls
Prep: 1 hour 50 minutes
Bake: 25 minutes
Makes: 32 rolls
1.
Kelsey Hansen, Magnolia Journal.
Combine the warm water, 2 tsp.
of the sugar, and the yeast in a small bowl.
Let stand for about 5 minutes or until foamy.
Kelsey Hansen, Magnolia Journal.
In a small saucepan warm the milk to between 100F and 110F.
Stir on low to mix the ingredients.
Keep the mixer on low and slowly add yeast mixture, warm milk, eggs, and softened butter.
Beat 4 to 5 minutes or until a smooth dough is formed.
The dough should be slightly sticky but able to pull away from the side of the bowl.
If dough sticks to the bowl, add flour, 1 Tbsp.
at a time, until it pulls away.
Lightly coat a medium bowl with cooking spray.
Transfer dough to bowl; cover with plastic wrap.
Let rise in a warm place for about 40 minutes or until dough is doubled in size.
Lightly punch dough to release the air.
Use a kitchen scale to divide dough into 32 equal pieces (about 112 oz.
Gently roll dough pieces into balls and place them touching on a sheet pan.
They should bounce back a bit when lightly touched.
Preheat the oven to 375F while rolls rise.
Remove plastic wrap from rolls.
Bake rolls for about 25 minutes or until deep golden brown.
Immediately brush hot rolls with the melted butter and sprinkle with Maldon salt (if using).
TO STORE: Place cooled rolls in an airtight container; cover.
Store at room temperature for up to 2 days.
Preheat the oven to 375F.
Lightly grease an 119-inch (212-qt.)
Combine onion slices, cornstarch, and seasoned salt in a large bowl.
Toss until onion slices are well coated.
Line a wire rack with paper towels.
Pour 3 inches of oil into a deep medium saucepan.
Clip a deep-fry thermometer to the side of the pan and heat oil to 350F.
Working in batches, use a slotted spoon to lower half of the onion slices into the hot oil.
Cook 2 to 3 minutes or until golden, stirring occasionally.
Use a slotted spoon to transfer fried onion slices to the prepared wire rack.
Repeat to fry remaining onion.
Prepare a large bowl of ice and water.
Bring a large pot of water with 1 Tbsp.
of the salt to boiling.
Add green beans; cook for about 6 minutes or until crisp-tender.
Use tongs to transfer beans to ice water.
Let cool for 1 to 2 minutes; drain beans well.
Heat the 14 cup butter in a large skillet over medium-high.
Add mushrooms; cook 2 to 3 minutes or until golden brown, stirring frequently.
Stir in the remaining 1 tsp.
salt, pepper, garlic, and nutmeg.
Sprinkle flour over the mushrooms and stir to combine well.
Slowly add broth while whisking.
Bring to a simmer and cook for about 2 minutes or until well incorporated.
Reduce heat to medium.
Slowly add cream while whisking.
Cook and stir for 4 to 6 minutes or until thickened and bubbly.
Stir beans into mushroom mixture.
Pour into the prepared baking dish.
In a small bowl stir together panko and the melted butter.
Bake for 15 to 20 minutes or until bubbling.
Top with fried onion.
TO STORE: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Preheat the oven to 450F.
Poke each sweet potato a few times with the tines of a fork.
Wrap potatoes individually in foil.
Bake for 1 hour 15 minutes or until tender.
Let cool for about 20 minutes or until cool enough to handle.
Reduce oven temperature to 375F.
Coat a 139-inch (3-qt.)
baking dish with cooking spray.
Halve sweet potatoes and scoop out flesh into a large bowl.
Break up sweet potato flesh slightly with a fork.
Add granulated sugar, cream, softened butter, milk, eggs, vanilla, and salt.
Use a handheld mixer to beat the potato mixture 3 to 5 minutes or until well combined.
Pour the potato mixture into the prepared dish; spread evenly.
For topping, stir together cornflakes, pecans, brown sugar, and melted butter in a medium bowl.
Sprinkle topping evenly over sweet potatoes.
Bake for 20 minutes or until golden brown.
Turn the oven to broil and position an oven rack 4 to 5 inches from the broiler.
Sprinkle marshmallows on the casserole.
Broil about 1 minute or until marshmallows begin to brown, watching carefully.
TO STORE: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Kelsey Hansen, Magnolia Journal.
Mashed Potatoes
Prep: 10 minutes
Cook: 30 minutes
1.
Peel the potatoes, leaving a little skin on each one for texture, if you like.
(Jo likes to leave about five stripes of skin on each potato.)
Cut potatoes into 112-inch chunks.
Bring a large pot of generously salted water to boiling.
Simmer 15 to 20 minutes or until very tender.
Drain well and return potatoes to pot.
Mash in 1 tsp.
TO STORE: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Preheat the oven to 325F.
Place onion, carrots, and celery in the bottom of a large roasting pan.
Pat the outside and cavity of the turkey dry with paper towels.
Place the turkey in a pan on top of the vegetables.
In a small bowl combine salt, pepper, and paprika.
Season the cavity of the turkey with one-third of the salt mixture.
Fold wing tips under turkey.
Melt butter in a small saucepan over medium about 2 minutes or until edges begin to turn golden.
Add sage and thyme; cook and stir for 1 minute.
Using a slotted spoon, transfer sage and thyme to the cavity of the turkey.
Tie turkey legs together using 100%-cotton kitchen string.
Brush butter over the outside of the turkey.
Sprinkle the remaining salt mixture over the turkey.
Tent turkey with foil and let stand 10 to 15 minutes before carving.
Serve with Turkey Gravy.
Drain turkey drippings from the roasting pan.
Skim fat from drippings.
Add enough butter to the fat to equal 14 cup.
Add enough chicken broth to strained drippings to equal 2 cups.
In a large skillet whisk together the fat and 14 cup all-purpose flour.
Cook and stir for 1 minute.
Cook and stir until thickened and bubbly.
Remove from heat and stir in 1 tsp.
Season to taste with kosher salt and pepper.
Serve immediately with turkey.
For scratch-made cornbread: Preheat the oven to 375oF.
Coat an 119-inch (2 12-qt.)
baking dish with cooking spray.
Combine 1 cup of the flour, the cornmeal, baking powder, baking soda, and 12 tsp.
of the salt in a medium bowl.
In a separate bowl lightly beat large eggs.
Whisk in 112 cups of the milk and the melted butter.
Add to the flour mixture and stir until just combined.
Stir in celery and onion.
Pour batter into the prepared baking dish.
Bake for 35 to 40 minutes or until the cornbread is lightly browned and crispy on top.
Let cool to the touch on the counter, about 1 hour.
For dressing: Coat a 139-inch (3-qt.)
baking dish with cooking spray.
Melt 12 cup butter in a medium saucepan over medium.
Whisk in the remaining 13 cup flour until smooth.
Slowly add the remaining 1 cup milk and 14 cup of the broth, whisking constantly.
Whisk in the remaining 1 tsp.
salt, pepper, sage, and poultry seasoning.
Continue cooking and whisking sauce about 1 minute or until thickened and bubbly.
Crumble the cooled cornbread into a large bowl.
Add sauce, hard-boiled eggs, and the remaining 2 cups of broth.
Stir well to combine.
Pour into the prepared baking dish.
Bake for 35 to 45 minutes or until lightly browned and crisp around the edges.
TIP: you’re free to substitute two 6-oz.
packages of cornbread mix for the scratch-made cornbread.
Prepare mix according to package directions, stirring celery and onion into batter.
TO STORE: Store leftover dressing in an airtight container in the refrigerator for up to 5 days.
Jos Moms Cranberry Sauce
Chill: 2 hours
Makes: 12 servings
1.
Drain pineapple, reserving juice.
(There should be 14 to 12 cup.)
In a large bowl combine pineapple tidbits, cranberries, apple, and walnuts.
Stir in 212 cups sugar and the reserved pineapple juice.
Taste and add an additional 12 cup sugar, if you like.
Cover and refrigerate at least 2 hours, stirring once or twice.
Serve topped with whipped cream.
TIP: To easily chop fresh cranberries, pulse them in a food processor.
Jos Whipped Cream
1.
In a chilled mixing bowl beat 2 cups heavy cream, 14 cup powdered sugar, 1 tsp.
vanilla, and pinch sea salt with a mixer on medium until soft peaks form (tips curl).
Use immediately or store in a covered container in the refrigerator for 30 minutes.
For gingersnap crust: Preheat the oven to 350F.
Place cookies in a food processor and pulse until crumbs resemble sand.
Measure 2 cups of crumbs and place in a medium bowl.
Discard remaining crumbs or reserve for another use.
Stir melted butter into a bowl until crumbs are well coated.
Spread in the bottom of a 93-inch springform pan.
Use the bottom of a measuring cup to press crumbs tightly over the bottom of the pan.
Bake for 7 minutes.
Let the crust cool.
Reduce oven temperature to 325F.
For cheesecake: Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment.
Beat cream cheese until light and fluffy; scrape down sides of bowl.
Add brown sugar; beat on low to begin then increase speed to medium-high until well combined.
Scrape down the sides of the bowl.
Add pumpkin puree, cornstarch, pumpkin pie spice, and 12 tsp of the salt.
Pour filling over the crust in the pan.
Place springform pan in a shallow baking pan with 1-inch sides.
(Avoid getting any water in the cheesecake pan.)
Remove cheesecake from the baking pan and cool on a wire rack for 1 hour.
Place cheesecake in the freezer to cool completely for 5 hours or overnight.
For caramel sauce: Combine granulated sugar, the 2 Tbsp.
water, and the cream of tartar in a medium heavy saucepan.
Stir until sugar is wet.
Place over medium-high and slowly stir with a wooden spoon or silicone spatula until sugar dissolves.
Once sugar dissolves and mixture comes to a boil, stop stirring.
Boil for 8 to 10 minutes or until mixture turns an amber color.
Immediately remove from heat; stir in 3 Tbsp.
Slowly add heavy cream and the remaining 12 tsp.
Let cool for 10 minutes.
Cut cheesecake into eight slices.
Top with Spiced Brown Sugar Whipped Cream and drizzle with caramel sauce.
Spiced Brown Sugar Whipped Cream
1.
Combine 13 cup light brown sugar, 14 cup water, 14 tsp.
vanilla bean paste, and 18 tsp.
ground cinnamon in a small saucepan over medium.
Bring to a boil, then continue boiling for about 3 minutes.
Remove from heat and let cool for 20 minutes.
In a stand mixer fitted with the whisk attachment, pour in 1 cup cold heavy cream.
Starting on low speed and slowly increasing to medium-high, whisk about 1 minute.
TO STORE: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
