This is what Thanksgiving smells like butter wine Sage Rosemary today we're in the test kitchen making Thanksgiving sides I love Thanksgiving I like any holiday where the premise is eat the sides are 100 the star of the show I love a cranberry sauce I love the Brussels sprouts at the very least there will be stuffing you are making the.
Things that you love and then you get to share with people who you enjoy being around burnished potato nuggets these potatoes celebrate crispy texture their ability to combine this really lovely deep golden crunchy exterior with a fluffy interior is what really sets them apart from most roast potato recipes these are.
Kind of incredible they're a little bit of a labor of love but honestly not any more so than mashed potatoes potatoes are simmering and I'm gonna go ahead and heat up my oil I like to use a combination of olive oil and neutral oil I find like a mix of both is great just to give a little bit of flavor to the oil but traditional is just pretty.
Neutral you need enough in there to provide like a pretty generous coating you want to preheat the oil when those potatoes are done they're gonna get Lane one by one and turn to coat in that hot fat that is going to give us a massive Head Start in terms of creating that crispy crust that is the entire point of this exercise the potatoes have been.
Simmering let's say about 10 minutes you push a fork into it it'll want to go through into about the first kind of half to three quarters of an inch but there's going to be a pretty like firm kind of Center that you're not going to have as easy a time kind of pushing into I want to drain off pretty much all the water like I want these to get dry.
I'm shaking the potatoes to agitate them which is going to fluff up their exteriors and that and that kind of starchy coating is going to be what gets super crisp in the oven see all that starchy coating that's what it's all about that's what's going to kind of absorb the fat in the oven and it's going to get super crispy and form this.
Almost shell of an exterior season those potatoes super important to kind of get them fully coated here you just got to be real careful so oil is hot so the key thing here see how it's sizzling as soon as the potato hits that that's what we're looking for the potatoes exterior to be basically starting to crisp up lost a piece that's.
Okay it's very much Spirit of Thanksgiving there the fat is what is going to transfer the oven's heat to the potato and get it crispy on all sides so you don't want to rush this step get comfortable get your favorite pair of tongs have a glass of wine listen to some great music I feel like by by this point in the day I've got like calming.
Classical on you know just like anything to just keep breathing and stay calm put these in the oven same temp 425 for the last kind of like 10 minutes or thereabouts I like throwing in kind of a handful of garlic cloves you've got this kind of sweet spot where you get the aroma and you get some of the flavor intensity of the.
Garlic and rosemary for that matter that's like the good part of Thanksgiving oh yeah oh yeah rosemary garlic hitting that oil Sizzle Sizzle going right back in now I'll see you in like eight to ten real nice that level of Browning is wonderful these will hold for a little.
Bit they are wildly hot all this judge this is like kind of where it's at too oh it's a beautiful thing English roast potatoes to me like that's what it's all about getting like a little gravy little potato all that texture just clinging to it fluffy interior love that it's so hot it was really hot even as the temperature comes down the.
Crispiness just stays this to me was like what thanksgiving's about my side dish of choice that I make every Thanksgiving is um squishy garlic Dill rolls they're super soft they're very garlicky but they're mild enough to go with everything else that's on the table and.
Who doesn't want the bread to like wipe your plate clean and you know kind of tie everything together the key to these rolls is from this technique it uses a cooked pudding it's called tanjong it's used in both Chinese and Japanese cultures and baking traditions and we're going to start with that we're going to start with water milk flour and the.
Reason why this technique is really brilliant is it adds a bit of extra moisture to the dough that you're making and this added moisture in this form is the one that's responsible for keeping your rolls fresh for longer and really springy and bouncy just cook it until it becomes kind of like a paste like this from here on out it's just a matter of.
Dumping everything in the stand mixer and letting it run add milk egg my melted butter I have salt garlic powder dried dill the garlic powder and dry dill just absolutely fantastic ways to get flavor into your dough I added sugar milk powder here my yeast mix all of these liquid ingredients together this is bread flour you want the additional.
Gluten and protein from bread flour to support these rolls start at a low speed the dough should all come together by itself you can see the dough start to change it's going to go from Shaggy to smooth and satiny okay I'm going to turn it up to four the doors come together and we're gonna let this run for 15 minutes you can see.
How stretchy that dough is so you know that it's built a good bit of gluten in there and you can see how it's not really sticking to my hands it's a good dough it's properly hydrated transfer it into a greased Bowl let it rise for about 30 to 45 minutes and I'm going to put it in the fridge after where it's going to chill overnight you can see.
Here it's puffy it's grown in size and it looks more like the bread dough that you might be used to this dough is going to get portioned into 10 pieces but I personally like to weigh everything 672 grams so I'm aiming for each portion to be about 67 grams just flatten them trying to get rid of the excess gas and air in them the goal here is to really.
Tighten the shape there is such a thing as rolling it too much okay here is a perfectly formed ball and this is super smooth and here's what happens if you're really trying to get it you know perfect perfect and you over roll it working I'm too good at my job lightly spray with you know non-stick spray so as they proof it doesn't quite stick to them the.
Relative resin they're almost doubled in size I am going to test to see if they're ready if you press them down and they didn't leave an impression at all or they filled up really fast that means they need some more time to prove I'm going to egg wash these you don't have to egg wash these rolls I mean egg wash just makes them look really pretty but.
You don't have to okay now these are ready to go into the oven I'm going to make the garlic butter that I'll be brushing on top of the Roll so butter I have fresh garlic and I'm going to double down on the garlic flavor by using a little bit of garlic powder as well for extra intensity a little bit of salt just waiting for it to melt and.
That's it and smell fragrant okay perfect the buns are out of the oven look how glossy and shiny I'm going to add some freshly chopped Dill doubling down on that flavor I like doing these while the rolls are still warm because then I feel like it absorbs some of that butter and awakens the flavor a bit more towards the end if you lose a little bit.
Of patience like me just pour everything on top make sure it gets into every little crevice okay first of all I just want to showcase how bouncy and springy these guys are I mean this this much garlic it obviously smells super garlicky it's buttery oh wow okay it should kind of spring back on itself okay that when you.
Know it's it's well made um the fresh Bill really bringing the game there is a reason why I always make this every single Thanksgiving they're bringing me more than Joy they're my life's purpose right now they're really good what is there not to love about a melty.
Cheese situation enveloped in a puff pastry sheet it is one of those things that I have been making for years if you know how to just cut things and assemble and stick it in the oven you are already there start by cutting up our Brie the firmer you'll breathe the easier it'll be to just like shave off the Rind everything should be as cold as possible.
What I would recommend especially if you forgot to preheat your oven to stick it in the fridge have a beer take a minute so here is our pastry dough defrosted it comes to you with lines so it's already like kind of ready to cut so we're gonna make about 16 here if you have someone who is eager to help like this is the perfect opportunity for them to help you.
We're going to make these cool little windmill shapes and all that means is a slight notching of each corner and you know I'm not being precise though if that's your style you can be precise this is how they should look and they don't have to be perfect so I'm just brushing off excess flour and we have a square of Brie popped a little bit of.
Cranberry sauce chopped nuts you just take one of the two corners you can stick to the left or right but don't switch it up and what I like to do with like a little Fork is just kind of press it down press it into each other but just give it a little pinch encourage it to kind of just stay together like that it is really relaxing once you get in.
The groove right anything with melty cheese feels like a delicious approachable like crowd pleaser you know Thanksgiving is not really supposed to be for fancy show-offy dishes you're just trying to make people feel warm and happy just a little bit of egg wash on the top where the Four Points meet I also like putting it on top because it.
Acts as a little glue stick you can see there is a few inch margin between them so don't overcrowd them so we've pulled these from the oven you can see like this deep golden shade we're not mad at a little bit of the cheese kind of oozing out did you hear that I love these so much there's a reason I've been making them.
For years and years and years I would just caution your guests not to go too crazy and eat too many of these before the actual dinner because it's really easy to get full on a handful of these my Thanksgiving side is crispy brussels sprouts with the lemony turmeric ginger sauce I love the texture of crispy gone soggy and when you drizzle this like.
Really glazy sauce on those crispy brussels sprouts you get this super interesting texture this is a loadless recipe I don't want to make your life harder than it already is the first thing I'm going to do is preheat my sheet pan that's going to heat up the surface so as soon as the Brussels sprout halves hit it they're gonna sear.
It instantly as opposed to everything coming up to temperature if the sheet pan is not hot that's at 450 degrees Fahrenheit trim the end because this bit is like really fibrous and you don't want to eat that cut this in half so you'll get two little pretty halves like that any of these leaves save them because I'm going to fry them and that's.
Going to be the best bit I'm going to make sure that all of these outer leaves that have bruises on them or it's not very pretty looking you want to trim those off and then trim the ends you could totally grate the ginger if you wanted but if you mince them you're going to get those like really small bits of Ginger that will.
Add texture and really makes the sauce like super gingery toss the Brussels sprouts with some olive oil make sure that all of them are really well coated and a little bit of salt you can certainly do it in a pan I just find that it's easier to do it in a bowl the sheet pan has been hanging out in the oven for about 10-15 minutes and it's.
Going to be ripping hot hear that fizzle that's how we know that it's at the right temperature so quickly turn all of this around face down that way they're going to get nice and charred this goes back in the oven until they're crispy and golden and now I'm going to work on the ginger turmeric lemon sauce.
Two teaspoons of oil and let that heat up until it's shimmering the ginger is cooking in it and add some turmeric and just kind of Bloom the turmeric in there and then some chili flakes and honey the butter is going to melt and emulsify with the honey and make this really kind of creamy sauce once the butter is melted squeeze in my lemon juice and.
Then season with salt when I'm cooking for Thanksgiving I have my Bollywood playlist going I am probably drinking a cocktail and I have my friends or family over and we're just you know gossiping once it starts coating the spatula like that it means I have the right consistency so I'm going to turn this off and let it hang out I have a pan.
Here with vegetable oil when you cook brussels sprouts in a sheet pan what tends to happen is that the leaves get like fully burnt and super bitter and to avoid that this is kind of my little trick and you gotta step away because this thing is going to Splatter tonight oh my God I know.
And they don't all fully have to be brown and crust as long as there's some golden ones it's going to be crispy I'm going to check on uh brussels sprouts in the oven ooh they are perfect they look so good the best part is snacking um it's just like the perfect consistency it's like.
Going to hug these brussels sprouts perfectly so let me just try a little bit it's so good all right the best spot the crispy Brussels sprout chips once you make these it's going to be so hard to keep people's hands off of it they're so crispy the sauce really seeps.
Into each layer of the Brussels sprouts they get kind of like Jammy and then you have this like charredness with the tanginess and the Warm Spice of the ginger October we're gonna do a roasted sweet potato with some pecans and a maple syrup kind of glaze it's really an inspired just.
Kind of Sauced up version of something I grew up with um my mom would always you know we'd probably have a roasted sweet potato once a week you know wrapped in foil and they would come out and they would be caramelized and the inside would just be like this perfect custardiness where we would cut them open and put butter in.
There and it was just one of my favorite things to eat though just Jazz it up and kind of elevate it make it a real treat give it a little wash these are pretty good as far as being clean but we're just picking up some water just that residual water is is plenty to help kind of get the steam going you want to get a good seal on it because you want to trap.
That water in there and let it steam we got them wrapped up with in the foil a little bit of water in there no salt no nothing and we're just going to pop them in the oven I got it preheated at 400. keep an eye on them test them open your biggest one up every now and then open the smallest one up see what's happening don't overthink it I'm gonna finish up.
The next components of this dish we'll start off we'll do a little say about a half a cup a third up half a cup of sour cream a little bit of lemon juice just to kind of loosen it up give it a little bit more acidity to it yeah so we have a little bit of lemon in the sour cream add a little bit of acid just a little pinch of ground cinnamon if you have.
Ground cardamom would be amazing we're gonna do just a little bit let's mix that together my low boy salt and pepper I'm gonna add just a squeeze more lemon there we got four tablespoons of butter I use salted but you can use unsalted we're gonna let that melt and then as soon as it starts to melt and get a little bubbly we're.
Gonna add our pecans let them bloom get a little toasty get nice I like to do a bunch of different sizes being you know chopped into finer powder whatever kind of texture you want now you can start to really get those big pecan notes and don't go walking away here I turn the heat down a little bit once you start burning these nuts there's no bringing.
Them back two tablespoons of maple syrup and one whole pod maybe two of cardboard It's a Wonderful aromatic pod little seed pod just has a very unique smell lends itself really well to like nutty other warm spices we'll do a pinch of ground cinnamon I do it over my hand because you know all of a sudden boom big old chunk of it falls out and again.
You ain't getting it out and those are just going to add a really nice kind of warm traditional thanksgivingy kind of spices and what you're looking for is some of that maple syrup to just kind of start to get real glazy and sticky but just kind of a texture like that where it's nice and Saucy that's beautiful so right in there you see on the bottom.
There you get that like carp ET but yeah you can see that nice little caramelization I like to flip them over and serve that end up and then we'll look we'll do a little split down the middle they're just nice like that's that's the sweet potato I want hot I'll endure the pain for you guys I'm going to add my reserved liquid I got from.
Outside of the tins into our nut mixture that's going to add back some of those natural sugars from the potato just give it a whole another layer of flavor cool and then we just do a little scoop of the nuts in there that's my favorite sweet potato right there I got dibs on that one that one might not even make it onto the platter if I was.
Plating back kitchen this one's going back to the chefs whoever's helping me right now all right you know there's always like two people that are doing all the work we're eating that one and Mary she's in there drinking wine not doing nothing she ain't getting that potato you can bet your button Aunt Mary little sour cream dollop the sour cream.
And the Chive is not really like a traditional sweet potato moment or roasted this is almost like Riff on like the marshmallow covered Sweet Potato dish on top of like a loaded baked potato go ahead and throw some bacon on there knock yourself out seems like a bit much but hey that's Thanksgiving I'm a spoon guy so yeah let's get in there.
Let's get right in there that's the bite right there we've got everything built up I love when you can kind of peel the skin right off I mean the sweet potato skin on these you can go ahead and eat them and when your left is that nice custardy not dried out perfectly cooked kind of sweet potato and that little bit.
Of moisture in there I really feel like makes a big difference this kind of keeps everything steamy but also allows those natural sugars to caramelize making the perfect sweet potato today I am making a caramelized onion and sausage stuffing what's exciting about this recipe in particular is that.
It is almost entirely make ahead and so you're going to start with a can I say a ton of onions in this recipe and they will cook down into like this gorgeous deeply caramelized mask and that will get folded into your stuffing that is a technique that takes like 40 minutes and if you were like trying to rush to the finish line on the day of Thanksgiving.
With your stuffing you would probably not for your sanity sake go down that path but because you have the benefit of an extra day ahead of time to prep this stuffing you're gonna reap the benefit of all those beautiful super caramelized sweet and savory flavors we're just gonna get right into that bread and rip it into rather large hunks just big old.
Croutony bits you undersell kind of the drama of what a stuffing can be if you keep your pieces too small when it's like all outside pieces I kind of just take them aside and don't include them you really want the the innards happening because that's what's going to soak up all those amazing juices we're going to throw this in our 250 degree.
Oven until it's just taking on a little bit of color and totally dried out now we're going to make our sort of liquid binder that's going to take all of our disparate ingredients and make it cohesive when we bake it the eggs are really acting as the binder themselves the chicken stock just flavors it with that savory meaty bit that makes it feel.
Deeply thanksgivingy so we're heating just a little bit of oil in the pan and this is just Italian sausage that we removed from the casing sometimes you can buy it already ground like in a ground meat package separate it out in the pan a little bit you basically don't want any giant chunks break it apart with a wooden spoon as it Cooks so that.
You end up with like little pieces that will equally distribute a lot of ways to get your anger out in this recipe if you're feeling like surrounded by family and it's stressful and the holidays are hard just kidding that's not how I feel about the holidays you're basically just looking to cook your sausage just.
Through we have all this nice rendered fat on the bottom so it's really just like eyeballing you're going to want a good amount of fat there and now I'm just going to add a little bit of oil into this fat this is a lot of onion and it's going to seem like too much for the pan but it will shrink down considerably because.
We're going to cook this for about half an hour and that is going to give this onion enough time to really actually deeply caramelize give it a good salt which will also help break everything down cook everything and steam everything and get it all loosey-goosey in the pan you can see what started as a heap shrunk down into this little pile.
Some sliced garlic some celery and usually if you were making a stuffing that didn't involve caramelized onions you would do one onion's worth of like diced onion and celery and garlic all together but because this these onions require so much more time we did them separately first and now we're adding in our celery and our garlic for like six.
To eight minutes ish I'm also gonna season this because now we've got these new ingredients that we need to make taste like themselves with a little bit of salt and some pepper see we're building up all this really nice fall Bond on the bottom of the pan it looks messy but it's a good thing that you're building up all that fun we're throwing.
In our butter and we're throwing in our Rosemary which is finely chopped and our Sage they seem like a lot of butter but you really do need that richness in here oh it smells so good and then once the butter is melted then that's going to be your moment to deglaze your pan with a little bit of white wine.
And you want to get in there pretty quickly and start scraping at the bottom to just loosen up this brownie bits this smells bananas it smells so good yeah so this was our bread mixed together our sausage just so we have one caramelized onion buttery winey sagey Rosemary all the goodness oh I'm like shaking but I can't stop.
Because there's a couple pieces okay great we're gonna add our liquid component which is our egg and stock together and then just get a little decorative with it filling all the edges and bake it for its first round in the oven that's just making sure that all that egg mixture and everything on the inside is fully cooked through so this.
Was in the oven for 35-ish minutes what we're gonna do now is you'll transfer it to your refrigerator just like this and then tomorrow you'll peel that foil off bake it for a little bit and be done however addendum we are doing it all today because of movie Magic we're just gonna pull this foil off hop it back in the.
Oven and Let It Go for 10 minutes and then it'll be good to go the craggy bread bits are perfect look at that it's it's like crispy enough that you can hear it but bouncy enough on the inside that you know that it's like got that tender juiciness on the inside oh yeah it's so good the caramelized onions like melt away it just tastes super Savory I.
Think it's perfect I'm really happy I'm very happy okay bye I am not the one hosting Thanksgiving I have very few assignments my mom is in charge and I've never given like a full dish maybe one day