We know you have your tried-and-true family favorites that you make every Thanksgiving—and by all means, keep on givin’ your people what they want. But if you’re also up for a little experimenting this year, we have recipes from several local chefs that are sure to fit in at any turkey-day celebration—including an entirely novel take on the bird itself, via Rhein Haus’ chef. Enjoy!
Maria Hines, Golden Beetle: Sweet Potato, Red Onion, and Goat Cheese Tart
Servings: 2 large or 4 medium-sized tarts
Ingredients for the dough:
1½ c. all-purpose flour
1 tbsp. sugar
Pinch of salt
¾ c. butter, cold, diced
1 egg
1 tbsp. milk
Directions for the dough: In a food processor, combine the flour, sugar and salt. With the processor running, start adding diced butter. Mix together egg and milk. Pulse in processor until a dough forms. Wrap in plastic and chill in refrigerator for at least 1 hour.
Ingredients for the tart filling:
2 tbsp. olive oil
1 small red onion, thinly sliced
2 garlic cloves, chopped
3 medium sweet potatoes, scrubbed and sliced ¼ inch
½ c. heavy cream
1 bunch cilantro
½ lb. goat cheese
Salt and pepper to taste
Smoked paprika to taste
1 egg
1 tbsp. water for egg wash
Directions for the tart: In a large skillet, heat the olive oil. Add the onion and garlic and season with salt and pepper. Sweat the onion and garlic over medium heat until tender and fragrant. Stir in sweet potatoes and cream and cook until cream is reduced by half and the potatoes are just tender. Pick ½ bunch of cilantro and chop. Season with salt, pepper, chopped cilantro, and smoked paprika to taste. Let cool.
Preheat oven to 375°. Divide tart dough, depending on number of tarts you are making, and roll out to approximately ⅛ inch thick in a circle. Place dough on a baking sheet lined with parchment. Spoon the filling onto the tart dough, leaving a 1-inch border of dough. Begin folding over small sections of the excess dough until the tart is completely enclosed by the dough. Sprinkle goat cheese on top. Make an egg wash with the egg and water and brush it around the outside of the tart. Bake 20–25 minutes, depending on size, until tart is golden brown. Let cool and garnish with remaining cilantro sprigs.
Pete Fjosne, Rhein Haus: Turkey Schnitzel With Pretzel Stuffing and Black-Pepper Cranberry Sauce
Servings: 6
Ingredients for the schnitzel:
4 6 oz. pounded turkey breast cutlets (about ¼-inch thick)
2 large eggs
1 c. flour
6 c. hard pretzels
½ c. canola oil
1 lemon (cut into wedges)
Directions for the schnitzel: Whisk two eggs together and place into a shallow bowl or pie pan.In a food processor, turn the hard pretzels into a fine powder, then put that into another pie pan. Do the same with the flour. Dredge each turkey cutlet on both sides in the flour, then in the egg mixture, then in the pretzel powder. Set aside in the refrigerator.
Ingredients for the pretzel stuffing:
5 large soft pretzels
1 c. diced yellow onion
1 c. diced celery
½ c. fresh sausage (crumbled)
½ c. golden raisins
1 tsp. minced sage
1 tbsp. minced Italian parsley
1½ c. chicken stock
2 large eggs
½ tsp. salt
Directions for the pretzel stuffing: Cube the soft pretzels into 1⁄2-inch cubes and leave out for about 24 hours, uncovered, to dry. When ready to make the stuffing, preheat the oven to 350°. In a large bowl, combine the cubed pretzels, onion, celery, sausage, raisins, sage, and parsley. In a separate bowl, whisk the chicken stock, eggs, and salt together. Pour the egg mixture over the dry stuffing and gently mix. Place the stuffing in the refrigerator for 1 hour, mixing every 15 minutes, so the egg mixture absorbs evenly. Put the stuffing in a 4-quart baking pan and bake for 35 minutes in the preheated oven. Use a thermometer to make sure the stuffing is heated to 165°—if not, return to oven until the temperature is reached.
Ingredients for the cranberry sauce:
6 c. fresh cranberries
2 c. sugar
1 c. water
1 tsp. fresh ground black pepper
1 cinnamon stick
1 tsp. orange zest
Directions for the cranberry sauce: Place the cranberries, sugar, water, black pepper, cinnamon stick, and orange zest in a deep saucepan. Over medium-high heat, bring the sauce to a boil, then reduce heat to low and simmer for 15 minutes. Remove the cinnamon stick. Refrigerate overnight and it is ready to serve.
To finish: Heat the canola oil in a large frying pan over medium-high heat. Prepare a plate with paper towels to drain the cutlets. When the oil is hot, fry the breaded turkey cutlets on each side for about three minutes until golden-brown. Place them on the paper towels to drain any excess oil, and let rest for one minute. On a large platter, place the schnitzel and garnish with lemon wedges. Serve family-style with the stuffing and cranberry sauce.
Janine Doran, Cafe Flora: Smashed Rutabaga & Potatoes
Servings: 8–10
Ingredients:
1 lb. rutabaga peeled and cut into medium pieces
4 lb. heirloom or Yukon gold potatoes— peeled or with skin, your choice
1 stick butter
¾–1 c. heavy cream
Salt & pepper
Directions: Boil rutabaga and potatoes in separate pots until tender. Place in bowl, and smash rutabaga and potatoes to work out lumps. Heat cream and butter in a small saucepan until the butter is melted. Place rutabaga and potatoes in the mixer; slowly add the cream and butter and whip until thoroughly combined. Season with salt and pepper to taste.
Vegan version: Sub Earth Balance buttery spread or extra-virgin olive oil for the butter and cream; sub non-dairy sour cream or almond milk for the cream.
Ericka Burke, Volunteer Park Cafe: Pot o’ Gold
Servings: 6
Ingredients for the roasted pumpkins:
6 sugar pie pumpkins
¼ c. oil
Directions for roasting pumpkins: Cut top off pumpkins and scoop out insides. Reserve the tops. Brush oil onto a baking sheet. Place the pumpkins, cut side down, and tops on oiled baking sheet. Roast in a 375-degree oven for approximately 10 minutes until tender. (Test for doneness by inserting a small knife into the flesh of the pumpkin.) Remove from oven and cool.
Ingredients for the creamy polenta:
4 c. chicken broth
3 c. heavy cream
1½ c. polenta
1 c. Fontina cheese, shredded
¼ c. Parmesan cheese
Directions for the creamy polenta: Bring chicken broth and cream to a simmer. Slowly whisk in the polenta. Whisk well to incorporate. Lower heat to medium-low and cover pot. Stir occasionally. After 15 minutes, add cheeses. Whisk well and continue to cook until smooth and creamy. Hold on a very low heat until time to assemble.
Ingredients for the mushroom sauce:
2 tbsp. canola oil
1 tbsp. garlic, minced
1½ c. chanterelle mushrooms, cleaned and hand-torn into 1- or 2-inch pieces
¼ c. dry white wine
¼ c. chicken broth
½ c. heavy cream
2 tsp. rosemary, minced
Salt and pepper to taste
Directions for the mushroom sauce: Heat oil in saute pan over medium-high heat. Add garlic and lightly saute until blonde.
Add mushrooms, tossing well with minced garlic. Deglaze with white wine and chicken broth. Reduce liquid by half. Add cream and minced rosemary and simmer for 1 minute. Season to taste with salt and pepper.
Assembly for entire Pot o’ Gold: Warm roasted pumpkins and tops in a 350-degree oven for approximately 6 minutes. Meanwhile, prepare mushroom sauce. Remove pumpkins from oven. Place each pumpkin in the center of a dinner plate. Fill each with warm polenta, then ladle each dish with mushroom sauce. Prop the pumpkin top on plate. Serve warm.
Jason Stoneburner, Bastille Cafe & Bar and Stoneburner: Hominy Stuffing
Servings: 4-6
Ingredients:
1 loaf hominy bread, preferably from Tall Grass Bakery
2 lb. Hama Hama clams in the shell
4 cloves of garlic, sliced
½ c. butter
3 leeks, white part only, diced
1 c. white wine
⅓ c. lovage
¾ c. parsley
10 oz. bacon (preferably from Sea Breeze Farm), diced
Directions: Heat the oven to 350°. Wash the clams under cold water and set aside. Tear the bread into dime-size pieces and place on a sheet tray in a single layer. Bake until light golden and mostly dried. Place the clams and wine into a pot over high heat and cover with a lid. Cook until the clams have opened, about 4 to 8 minutes. Pour the cooked clams and the liquid into a large bowl to let cool. Once the clams have cooled, gently remove them from their shells. Strain the liquid through a chinois and reserve. Chop the clams. Chop the parsley and lovage.
To make the stuffing, slowly render the bacon in a large saute pan. Once the bacon is brown and crispy, add the butter, leeks, garlic, hominy bread, chopped clams, and clam liquid. Transfer to a buttered baking dish and bake at 350° for 15 to 20 minutes, or until golden-brown on top.
Creamy Smashed Rutabaga & Potatoes.
