So normally when you head on over to our blog, you're looking for some great advice and insights into planning events. And that makes sense, as we're a bunch of event veterans and tech wizards with a passion for incredible events. But did you know that we are also passionate about food? I mean it's no surprise given our easy to consume virtual events, delectable designs, and juicy reporting.
So as a special treat we're doing something different for the holidays. We're turning our blog into your one stop shop for culinary creativity for the holidays. Watch out bon appétit and Serious Eats. We're coming for you! But not really. We've got our hands full helping you make your virtual and hybrid events come to life. And I think we can all agree, that's the last thing we want our turkey to do.
Jokes aside, sharing pictures of our newest sourdough loaves, describing the utter joy that a morning donut brought us, or sharing our latest and greatest craft cocktail experiments has brought us together as a team during a time when we must physically be apart. And we're all about creating human connection here at Hubb, so we wanted to share with you some of our favorite recipes for this Thanksgiving holiday.
So let's get right into the meat of it and share our team's favorite Turkey recipe. This is one juicy bird that is worthy of the centerpiece on your Thanksgiving table. The secret ingredient for this bird, like in life, is champagne.
Rae's Juicy Champagne Thanksgiving Day Turkey
|2||tablespoons dried parsley||2||stalks chopped celery|
|2||tablespoons ground dried rosemary||1||orange (cut into wedges)|
|2||tablespoons rubbed dried sage||1||onion, chopped|
|2||tablespoons dried thyme leaves||1||carrot, chopped|
|1||tablespoon lemon pepper||1||(14.5 ounce) can chicken broth|
|1||tablespoon salt||1||(750 ml) bottle champagne|
|1||(15 lb) whole turkey, neck and giblets removed|
1. Preheat oven to 350 degrees
2. Line a turkey roaster with long sheets of aluminum foil, long enough to wrap over the turkey
3. Stir together the parsley, sage, rosemary, thyme, lemon pepper, and salt in a small bowl.
4. Rub the mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot.
5. Truss if desired, and place the turkey into the roasting pan.
6. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity.
7. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.
8. Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear.
9. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer.
10. An instant-read thermometer inserted into the thickest part of the thigh, near the bone
should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
So now that the big bird is out of the way, it's time to get into everyone's favorite part of Thanksgiving... canned cranberry sauce! Okay, maybe that's just our Marketing Coordinator's favorite part of Thanksgiving dinner. The rest of us just want to dig into dessert. In fact, when we asked our team to share their favorite recipes, we were sent almost exclusively dessert and cocktail recipes. Are you surprised? So let’s get into one of those delicious desserts.
Kelley's Pumpkin Pie
This recipe creates two pies, because who in their right mind would stop at one?
|For the Crust|
|2||cups all purpose flour|
|1||tsp of salt|
|2/3||cup vegetable shortening (or 1/3 chilled butter and 1/3 cup vegetable shortening)|
|4-6||tablespoons of cold water|
|For the Filling|
|1||cups of sugar|
|1||tsp of salt|
|2||tsp ground cinnamon|
|1/2||tsp ground ginger|
|1/2||tsp ground cloves|
|1||can (29 oz) Pumpkin Puree|
|2||cans (12 fl oz each) evaporated milk
For the crust:
Combine flour and salt in a medium bowl. Cut in vegetable shortening with pastry blender or using the 2 knives method until mixture is crumbly. Blend until mixture holds together. Shape half of the dough into a ball. Place on lightly floured surface. Roll out dough to 1/8 inch thickness. Line pie plate with pastry. Turn edge under and crimp edge as desired. Repeat with remaining dough. For just 1 pie crust, half the recipe.
For the Filling:
Mix the first five ingredients together in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour equally into pie shells. Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees and bake for 40-50 minutes or until knife inserted near center comes out clean. Cool on line rack for 2 hours.
Mr. Erving’s Best Stuffing of All Time
This recipe comes to you in “units,” which you can think of as the base amount of this recipe. Want a bigger helping of stuffing, simply add another unit. To play it safe, I think 10 units is a good place to start. I mean, 20 pounds of sausage and bacon… what could go wrong?
|1||lb Jimmy Dean sausage||3||celery stalks|
|1||lb good bacon (cut into pieces before cooking)||1||box sliced white mushrooms|
|1||loaf white bread (edges cut off and coarsely cubed)||rubbed ground sage|
|1||large white onion (very coarsely chopped)|
Grab your crock pot and put it on low. Combine all of your ingredients in a large bowl. Then put everything into the crock pot and cook for about 6 hours or until everything is cooked and tastes delicious. Note: Be very judicious about adding sage once you've started cooking the stuffing. If you decide to add some sage, I'd suggest adding no more than a teaspoon at a time, mixing it in thoroughly, letting it cook for a while, then taste it again. If you add too much sage, it overpowers everything else and tastes bitter, so be careful and add sage only a little bit at a time.
We’ve spent too much time away from pumpkins, even if we were stuffing our faces with Mr. Erving's Best Stuffing of all time. So let’s head back to our delicious orange friends.
Mim's Pumpkin Lentil Soup
|1||32 oz. can pureed pumpkin (plain)||1||tsp marjoram|
|1||cup dry red lentils||1/2||tsp salt|
|5||cups chicken (or vegetable) broth||dash of hot sauce|
|1/2||cup butter (can use margarine to make the soup vegan)||1/2||Cup cream (can be skipped to make the soup vegan)|
|1||small yellow onion||roasted pumpkin seeds or slivered almonds for garnish|
1. In dutch oven or large soup pot, melt the butter over medium heat and add onions.
2. Cook for several minutes, until onions are soft.
3. Add broth, pumpkin, and lentils to pot. Add salt and spices.
4. Simmer on low/medium heat for 40 minutes.
5. Remove from heat and use an immersion blender to puree all the soup in the pot. (If you don't have an immersion blender, you can remove the soup from the pot and use a standard blender)
6. Stir in the cream and heat over low heat until it's a good temperature to eat.
7. Serve each bowl with a garnish of seeds or nuts if you want and enjoy!
Running short on time, or just overheating from all of those hot dishes you've been whipping up? Well it's time to chill out, and in a very delicious way. Coming from our own Rebecca Zent, this Frozen Pumpkin Mousse Pie, will be the
Rebecca's Frozen Mousse Pie
|For the Crust|
|30||small gingersnap cookies (about 7/12 ounces)|
|2||tbsps of raisins|
|1||tbsp canola oil|
|For the Filling|
|1||cup canned pumpkin puree|
|1/3||cup packed brown sugar|
|1/2||tsp ground cinnamon|
|1/2||tsp ground ginger|
|1/4||tsp freshly grated nutmeg|
|4||cups frozen low fat vanilla ice cream, softened|
|2||pounds Yukon Gold potatoes|
|1/2||cup olive oil|
|1||large shallot, peeled, halved, and thinly sliced lengthwise|
|Kosher salt and black pepper|
|1.5||ounces bourbon whiskey|
|.5||ounce Islay Scotch|
|1||slice orange peel w/ cloves pushed in|