Thanksgiving Dinner 2009

Thanksgiving Day is a time for everyone to stop and reflect on those blessings bestowed upon them over the last year.  While 2009 has been a challenging year for our family, it didn't dampen our spirits as we prepared for dinner with our family and good friends.  There are a couple of "standbys" that must be incorporated into every Thanksgiving dinner, and even though this year we ate at a dear friends, I still brought along these old standbys.  I'd like to share them with you here.  The soup is very easy and worth all the effort.  The dressing is full of many ingredients and does take some time to prepare, but I can assure you, you will not be disappointed with it.  The flavors blend beautifully as it cooks and once you serve it you will be so glad you put forth the effort.  Try them individually or together as you plan your Christmas dinner, your guests will be ever so grateful and you will too.

Pumpkin Soup with Fig Quenells and Prosciutto                      Serves 12
1  buckskin pumpkin or 2 small pie pumpkins or better yet @3 pounds butternut squash
3  medium onions, thinly sliced
1  tablespoon fresh ginger, chopped
4  tablespoons butter
1  quart chicken stock
1  cup heavy cream
Salt, brown sugar and freshly grated nutmeg to taste
Cayenne pepper to taste
Four thin slices prosciutto, julienned

Preheat oven to 350 degrees.  Slice the pumpkins or squashes in half and place cut side down on a sheet pan with just enough water to cover the bottom of the pan.  Bake for about an hour, or until a knife passes through easily.  During cooking, add hot water to the pan as needed to prevent the bottom of the squash from burning.

Meanwhile, cook the onions, ginger and butter over very low heat in a heavy pot large enough to hold the finished soup.  Cook the onions gently for about 50 minutes, until reduced in bulk, and be very careful not to let them burn.

Scoop out the cooked pumpkin and add to the cooked onion mixture.  Add the chicken stock and bring to a simmer.  Puree the soup in small batches in a blender (I use my Braun hand mixer right in the pan and it works beautifully).  Add the cream and reheat.  If it's too thick, add more chicken stock until you reach the desired consistency.  Season with salt, brown sugar and nutmeg, to taste, plus a little cayenne if desired (you'll want to do this). 

When ready to serve, divide the quenelles among the bowls of soup and garnish with a sprinkling of julienned prosciutto.  

Fig Quenelles
12  dried figs, stems removed
1   tablespoon dark rum
1   cup heavy cream, whipped

Cook the figs slowly in just enough water to cover them, until only one teaspoon of the liquid remains, about 30 minutes.  Puree the figs and remaining liquid, along with the rum, in a food processor until smooth.  Allow the puree to cool to room temperature before gradually folding in the whipped cream.  Chill this mixture until you're ready to use it.  Form 24 to 36 quenelles, shaping them between two demitasse spoons.

You might be tempted to omit the Quenelles but I encourage you to reconsider.  The combination of flavors is something to be reckoned with.  You definitely will want to experience this and savor every bite.

Pear, Chestnut and Sage Dressing                                                  Serves 12
1   large onion, finely diced
1   large carrot, finely diced
3  stalks celery, finely diced
1   pound butter, melted
2   Bosc pears, peeled and diced
1   cup chestnuts, peeled and chopped  (I bought these at Fresh Market already to use)
8   ounces breakfast sausage, cooked, drained and chopped
1/2 cup or more parsley, chopped
1/2 cup fresh sage leaves, chopped
8   cups rustic country bread, 1/2 inch dice  (I remove the crusts before dicing)
2 to 3 cups turkey or chicken stock
Salt and pepper to taste

Preheat oven to 350 degrees.  Cook the onion, carrot and celery over low heat in a little of the butter until soft, about 8 minutes.  Combine the pears, chestnuts, sausage, herbs and bread in a large bowl.  Add enough of the rest of the butter and stock to lightly moisten the bread without allowing it to become soggy.  Handle the dressing gently when mixing.  Season to taste being especially generous with the black pepper.

Spoon the dressing into a buttered shallow baking pan and cover with foil.  Bake immediately for about 45 minutes.  Remove the foil and bake for an additional 15 minutes or until the temperature of the dressing reaches 160 degrees.

Note:  I don't recommend roasting turkeys with stuffing in them.  To get the dressing to a temperature high enough to kill off bacteria you would have to overcook the meat.  Be sure you have plenty of gravy on hand and I promise you will not taste the difference.

I have encouraged the use of Mise an Place before and encourage you to do that with this dressing recipe.  There are several ingredients that must be diced and chopped so getting all that done in advance will make this preparation flow more smoothly. 

I hope you enjoy these recipes as much as my family does.

Bon Appetit!!!