The Four Flavors of Thanksgiving 2015

Thanksgiving feast

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Stinging Nettle Stuffing

Elderberry Mashed Cauliflower

Chicory/Maple/Harissa Roasted Carrots

Orange/Rosehips Cranberry Sauce

Rosehips/Rosemary and Sage Roast Turkey

Root Vegetable Gravy


I’ve been planning the Thanksgiving meal for this year and decided to include my menu here in this post for those who need inspiration. No meal, in my mind, would be complete without Wild Sea Salt.  To date, I have four flavors for winter which were introduced in October.  With those four flavors in mind, here is a great spread for any table.  I’ve included the recipes below.




STINGING NETTLE STUFFING:

serves 4

4 cups sourdough breadcrumbs. or cubes (homemade is best)

1 onion, small chop

2 celery stalks, small chop

8 oz mushrooms, stemmed and small chop

2 carrots, small chop

handful of chopped stinging nettles, if available - you can also use spinach or any green

1-2 eggs

1-1 1/2 cups chicken stock (homemade is best)

1 teaspoon dried sage

1/2 teaspoon garlic powder

1 teaspoon Wild Sea Salt, Stinging Nettles (divided)


1.  Heat a medium skillet over medium heat.  Add fat of choice (butter and olive oil, ghee, bacon grease, chicken fat, etc. . . )

2.  Add the chopped onion, celery, mushrooms and carrots and saute until tender - about 5-8 minutes.

3.  Add the handful of stingning nettles, if using, and saute until wilted in.

4.  Add 1/2 teaspoon of Wild Sea Salt Stinging Nettles, remove from heat and let cool for a few minutes.

5.  Meanwhile, in a large bowl, add the sourdough breadcrumbs, eggs, dried sage, garlic powder and additional 1/2 teaspoon of Wild Sea Salt Stinging Nettles.

6.  When cool to the touch, add the sauteed veggies and mix into the breadcrumbs.  

7.  Add chicken stock little by little ONLY until the mixture is moistened and NOT saturated.  This may take only a part or all of the your chicken stock.

8.  Once mixed, dump all into a baking container - 8 x 8 might do it.

9.  Bake the stuffing for approximately 30-40 minutes, or until the top is crisp and the inside is tender.  


ELDERBERRY MASHED CAULIFLOWER (or potatoes):

Serves 4

1 large head of Cauliflower, cut into florets

1 cup 1/2 and 1/2 or heavy cream

1/2 - 1 teaspoon of Elderberry Wild Sea Salt (or more to taste)

1-3 T butter

immersion blender and/or food mill or ricer if using potatoes


1.  Add the florets and 1/2 and 1/2 or cream to a large pot set over medium heat.  Cover and bring to a boil. (if using potatos, omit the cream and boil/simmer them in water)

2.  Once boiling, bring to a simmer and steam until the cauliflower holds no resistance when poked with a sharp knife - approximately 10-15 minutes.  —check the moisture from time to time and add more cream if necessary.  Try not to add too much as this will produce a soupy mash.

3.  When the cauliflower is soft, uncover the pot, and strain off any additional liquid into a measuring cup and reserve.

4.  Add Elderberry Wild Sea Salt and butter to the cauliflower and mash with an immersion blender until smooth.  If more liquid is necesary, add from the reserved strained cream.


CHICORY, MAPLE AND HARISSA ROASTED CARROTS:

Serves 4-6


2 garlic cloves, thinly sliced

2-3 T olive oil

3 T maple syrup

2 teaspoons harissa paste

1 teaspoons cumin seeds

1/2 - 1 teaspoon Wild Sea Salt Chicory

2 lbs rainbow (or regular) organic carrots, peeled and stew cut

1 lemon, sliced thin, seeds removed and rubbed with olive oil.


1.  Preheat the oven to 450.

2.  Arrange the carrots on a large sheet tray with lip that is lined with parchment paper or silpat.  The carrots should fit in a single layer without overlapping.

3.  Pour olive oil, syrup, harissa, cumin, Wild Sea Salt Chicory over the carrots and mix with hands until all is well incorporated.  Spread the carrots out again in a single layer.

4.  Top with sliced lemons and roast for 30-45 minutes, or until carrots are al dente or soft, depending on your tastes.


ORANGE AND ROSHIPS CRANBERRY SAUCE:

Serves 4


1 - 2 bags of organic cranberries (I like extra cranberry sauce for leftovers so I use 2 bags)

1-2 oranges, one zested and both juiced - if using two

1/4 - 1/2 cup brown sugar

1/2 teaspoon Wild Sea Salt Rosehips


1.  Add all the ingredients to a pot over medium high heat.

2.  Stir occasionally and wait to hear the cranberries pop.  Once they do, the mixture will begin to thicken. 

3.  Cook for approximately 8-10 minutes after all the cranberries have popped.

4.  The mixture will jell as it cools.


ROSEHIPS, ROSEMARY AND SAGE TURKEY:

Feeds 6-8


1 (8-10 lb) Turkey

1-2 T Wild Sea Salt Rosemary 

3 Carrots, peeled and stew cut

2 stalks celery, stew cut

2-3 onions, wedged

any other root vegetables of choice (parsnips, rutabaga, kohlrabi, etc. . .)

1 T rosemary, minced

1 T sage, minced

1 stick butter

3/4 cup apple cider - if desired


1.  The day before cooking, remove the turkey from packaging, remove the giblets from the cavity and pat the entire bird dry with paper towels.  Place it in the vessel it will be cooked in and rub the sea salt all over.  Place the bird in the fridge - uncovered. (This technique is called “dry brining”.  The air inside the fride will dry out the skin and the salt tenderizes and draws out moisture as well.  This will create a lovely crust and thereby keep the inside of the bird tender and juicy).

2.  The day you are cooking, preheat the oven to 375.  Add your chopped veggies underneath the bird - these will replace a rack as the bird will sit up on the veggies.

3.  In a small pot, heat the butter, rosemary, sage and fresh ground pepper.  Heat until just melted.

4.  With a basting brush, brush the whole bird with melted, seasoned butter - inside the cavity and out.  Under the skin too, if you like.

5.  Roast the bird for 1 hour at 375.  Baste and then bring the temperture down to 350.

6.  Roast for another 45 minutes then baste again.  (You can add 3/4 cup of Apple Cider - pouring over the bird - at this point, if you would like your gravy have a sweeter flavor) AND, rotate the pan.

7.  Place in the oven for another hour to 1 1/4 hours, or until the internal temperature reaches 165 degrees.

8.  Let rest for 30 minutes before carving.


ROOT VEGETABLE GRAVY:

Serves 4-6

3 cups chicken or turkey stock (homemade is best)

Wild Sea Salt Rosehips and fresh cracked pepper to taste


1.  Remove the turkey to a carving board and pour off the vegetables from underneath the bird, draining off the fat - keep the fat in reserve.

2.  With an immersion blender, puree 1 cup of the vegetables - adding a bit of stock to loosen, if necessary.

3.  Place the roasting pan over two burners on the stove and bring to medium heat.

4.  Add the turkey stock to the roasting pan, scraping up the bits at the bottom and bring to a boil.

5.  Add the pureed veggies and taste - adjust the seasoning.

6.  Heat until the desired consistancy of the gravy is made.  I don’t usually strain this out, but if you want a smoother gravy, go ahead and strain before serving.


There is so much to be thankful for and may this meal you share with your family, friends and/or loved ones remind you that giving thanks should be done on a daily basis.


Chef Lisa

Wild Sea Salt


© Wild Sea Salt established August 2015