It seems that most of my knowledge of Thanksgiving comes from American films and series that focus on this holiday. This could be far from reality. But after consulting a little with my dear American friends, I will try to get as close as possible to the traditional Thanksgiving turkey dinner, Where it is ironically difficult to find a whole turkey.
Stuffed rooster
Let’s deal with the obvious here: Finding a whole chicken for stuffing is very easy; Especially when almost every grocery store has one on offer at relatively fair prices. The problem with turkey is that it’s rare. It appears only before the New Year. During other semesters, It is mostly sold in parts. Big box stores like Carrefour and upscale department stores will have whole turkeys around Thanksgiving time, but the price will reflect their rarity. In my recipe here, I’m leaning toward using a chicken because it’s more suitable for just two people in our house, thanks to coronavirus.
the components
- 1 whole chicken
- 1 onion
- 2 Silasili
- 2 tablespoons butter
- Amount of mushrooms (or as desired)
- salt, black pepper, Thyme and other spices to taste
- 5-8 slices of white bread
- 200 ml of chicken broth
- A little oil
Instructions
Before the chicken goes into the oven, Prepare the filling. Melt the butter and fry the onion and chopped chard until soft. Cut the bread slices into cubes and put them in the fried vegetables and chopped mushrooms. Then pour half the chicken broth over the bread and stir to make sure it is covered and moist. If it is not enough, Add more broth, But do not let the mixture become too wet. Season the mixture with salt, pepper, thyme and spices according to your taste. Bake for about 30 minutes at 170°C (330°F) in a baking tray covered with aluminum foil. Remove aluminum and bake for an additional 10 minutes.
Once the filling has cooled, Stuff the chicken with it. Oil the chicken and season with salt and pepper. Bake for 1 hour and 15 minutes at 80°C. Then take it out of the oven to grease it. Cover the tray with aluminum foil and leave it for about 30 minutes before serving.
Important note : Thanksgiving is not complete without sauce! Pour the juices from the cooked chicken into a small bowl. Mix the flour with the water in a separate bowl. Mix that in the fatty juice and heat it. As it starts to boil, it will become thicker. This would be perfect with…
Mashed potatoes
This is something I know how to do. Germans are known for their potatoes! For perfectly cooked potatoes every time, You need to know what type of potatoes you have available. Some are very starchy and need more milk or moisture to reach the right consistency. Some will only need the bare minimum. The quantities listed here are middle of the road, But be aware of the consistency and remember that it will evaporate a little when it is still hot and you do not put a lid on it.
the components
- 1 kilogram of potatoes
- 100 grams of butter
- 200-300 ml milk
- salt, Nutmeg to taste
Instructions
Peel the potatoes and cook them until they are soft. Drain the water and leave the potatoes to evaporate for a while. When the potatoes cool a little, Mash it according to your preference. Personally, I like to keep some pieces in it, But you may want it to be completely smooth. Now add the butter and a little milk and turn the heat on low. Continue stirring until the potatoes reach a mashed consistency. Depending on the amount of milk depending on the thickness of the potatoes. If it becomes too liquid, Just keep stirring over low heat to evaporate the liquid. When you are satisfied with the result, Turn off the heat and add salt and nutmeg according to your taste.
Oven baked green bean vegetables
The main ingredient may be an issue here in Türkiye. Although many types of green beans are available here, However, the type used in this recipe is not easy to find locally – at least not everywhere. “Borlage” is closer to the real deal, As one of our American editors, Gabriella Akpaja, said to me during our discussion. But there is a wide range of “fresh beans” in Turkey that can meet your taste buds’ expectations.
the components
- 1 kilogram green beans
- 2 tablespoons butter
- 2-3 tablespoons flour
- 250 ml milk
- 200 ml of cream
- Mushroom, According to your taste (if you want to add it)
- garlic, Parmesan cheese, salt, Pepper to taste
- 1-2 onions
- 1 egg
- 1-2 additional tablespoons of flour
- 2-3 tablespoons bread crumbs
directions
Wash the beans (any kind you can find) and cook them briefly in boiling water until tender. Let them drip dry.
Cut the onion into relatively thick slices. Then coat it with additional flour, beaten eggs, and bread crumbs. Bake it until it turns golden.
Melt the butter, add the flour, and stir until the flour changes color. Add milk and heavy cream to this and stir until it bubbles. Turn off the heat and add the minced garlic, Parmesan, salt and pepper.
Place the green beans and raw mushrooms (if you want to add them at all) in a deep enough dish and pour the sauce over them. Cover with aluminum foil and bake for 20-30 minutes at 170°C. Remove the foil and bake for another 10 minutes until the dish starts to get some color. As a final touch, Add the pre-cooked onions on top. Let them turn darker too, Which may take two to three minutes , then remove the dish from the oven.
