Thanksgiving Recipes

You can almost smell those familiar scents permeating the air on Thanksgiving Day. We all love the tried and true foods and recipes that have been handed from one generation to the next, but sometimes it is nice to add a fresh spin on some of those holiday classics. Maybe it is taking an ordinary turkey and making it the juiciest and most flavorful turkey you have ever tasted. Or possibly thinking beyond the pumpkin pie and introducing a delectable dessert to the menu. The Spice & Tea Exchange and Whole Foods Market have some must-have recipes for your Thanksgiving table.

Whole Foods Market

Brown Sugar Brined Turkey

Ingredients:

  • 1 1/4 cup firmly packed light brown sugar
  • 1 cup coarse sea salt
  • 4 bay leaves
  • 4 garlic cloves, smashed
  • 8 cups ice
  • 1 (13 to 14 pound) turkey. Remove neck and giblets and reserve.
  • 2 tablespoons unsalted butter, melted
  • 3/4 teaspoon ground black pepper

Method:

  • Combine brown sugar, salt, bay leaves, garlic, and 8 cups of water in a large pot. Place over high heat and bring to a boil, stirring to dissolve sugar and salt.
  • Remove from heat, stir in ice and cool completely. Very early on the day of cooking (or late the night before), pour brine into a 4- to 5-gallon pot or other clean container.
  • Add turkey and any additional cold water needed to just submerge it. Turn turkey a few times and then leave it breast-side down. Refrigerate for at least 5 hours and up to 8 hours.
  • Preheat oven to 475°F and adjust racks to fit the turkey.
  • Remove turkey from brine, pat dry and place on a rack in a large roasting pan. Brush with butter and sprinkle with pepper. Tie legs together with kitchen string, tuck wings under body and roast for 20 minutes.
  • Lower the oven temperature to 350°F and tent breast loosely with foil.
  • Roast until an instant-read thermometer inserted into thickest part of thigh, without touching bone, registers 165°F or juices run clear (not pink) when you poke thigh with a paring knife, 2 to 2 1/2 hours more.
  • Transfer turkey to a carving board, tent with foil and let rest for 30 minutes before carving.

Spiced Cider Cranberry Sauce

The Spice & Tea Exchange

Spiced Cider Cranberry Sauce

Ingredients:

  • 6 ounces tea-infused apple brandy
  • 12 ounces fresh cranberries, rinsed and picked through
  • 6 ounces spiced ruby cider syrup
  • 3 large Granny Smith apples or Bartlett pears, peeled and diced small

Tea-Infused Apple Brandy

Spiced Ruby Cider Syrup

  • 4 tablespoons Spiced Ruby Cider Herbal Tea
  • 10 ounces water
  • 8 ounces granulated sugar

Method:

Combine all ingredients in a saucepot over medium-high heat; bring to a boil then reduce to a simmer. Stir occasionally for 15 minutes or until cranberries burst. Remove from heat and transfer to a bowl to cool.  If desired, stir in 1 to 2 additional tablespoons of infused apple brandy to thin consistency.

Tea-Infused Apple Brandy

Combine tea and apple brandy. Infuse at room temperature for a minimum of 2 hours. Strain. Refrigerate between uses.

Spice Ruby Cider Syrup

Combine tea and hot water in a small saucepot over medium heat. When the liquid begins to simmer, turn off heat and cover; infuse 10 minutes. Add sugar; stir until fully dissolved. Filter through a fine-mesh strainer. Allow to cool. Refrigerate between uses.


Whole Foods Market

Squash Mac and Cheese

Ingredients:

  • 1 small butternut squash
  • 1 (16 ounce) medium shells pasta
  • 2 tablspoons extra-virgin olive oil
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cloves garlic, finely minced
  • 1 tablespoon chopped fresh sage
  • 4 cups whole milk
  • 6 ounces shredded cheddar cheese (~1 1/2 cups)
  • 6 ounces shredded Gruyère cheese (~1 1/2 cups)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • Flaky sea salt, for serving

Method:

  • Preheat oven to 375°F. Cut squash in half lengthwise; remove seeds. Place squash cut-side down on a parchment-lined baking sheet. Roast until soft, about 1 hour. Set aside to cool. Once cooled, remove skin and purée in a food processor until smooth.
  • Bring a large pot of salted water to a boil; cook pasta until almost tender yet firm to the bite, about 7 minutes; drain and rinse with cold water to stop the cooking process.
  • Meanwhile, make cheese sauce by melting butter in a large saucepan over medium heat. Whisk flour into butter until smooth, about 2 minutes. Add garlic and sage and cook for 30 seconds. Gradually whisk in 2 cups milk and stir until thickened. Add the rest of the milk and bring to a boil, stirring occasionally. Remove from heat and add squash purée, 1 cup of each cheese, Dijon, paprika, salt and pepper.
  • Place cooked pasta in a large bowl and fold in the butternut cheese sauce. Place in a 9×13-inch oiled baking dish, top with remaining cheese and bake uncovered for 20 minutes or until golden brown. Garnish with flaky sea salt and ground black pepper before serving.

The Spice & Tea Exchange

Matcha White Chocolate Bark

Ingredients:

  • 1 pound high quality white chocolate, chopped
  • 4 to 5 teaspoons Matcha Tea
Berry Bark
Tropical Bark
  • 1/2 cup freeze-dried mangos
  • 1/2 banana chips
  • 1/2 unsweetened coconut flakes
  • 1/2 cup macadamia nuts, chopped
  • 1/2 teaspoon Hawaiian Red Sea Salt
Asian Bark

Method:

  • Melt chocolate using one of the two methods. Double-Boiler Method: Heat a small saucepot with one inch of water over high heat until the water comes to a simmer. Reduce heat. Place a medium metal bowl over the saucepot and add the white chocolate. To prevent seizing, do not let water or steam touch the chocolate. Stir often until the chocolate is melted and smooth. Microwave Method: In a large glass mixing bowl, microwave the white chocolate in 30-second increments until melted and smooth, stirring in between each increment.
  • Sift matcha over the melted chocolate and stir until fully combined.
  • Stir in half of the chosen mix-ins, then pour mixture onto a parchment-lined baking sheet. Spread evenly and top with remaining mix-ins, spices, and salts; pressing gently into the chocolate if needed. 
  • Allow bark to cool for 2 hours at room temperature or refrigerate for 20 minutes before cutting into pieces.

Whole Foods Market

Cranberry Raspberry Galette

Ingredients:

  • 1 (10 ounce) package 365 by Whole Foods Market Organic Frozen Cranberries
  • 1 (10 ounce) package 365 by Whole Foods Market Organic Frozen Raspberried
  • 2 tablespoons tapioca flour
  • Zest of 1 lemon
  • 1/4 teaspoon kosher salt
  • 12-inch round chilled pie dough
  • 1/2 cup shelled pistachios, coursely ground
  • 1 tablespoon salted butter, cubed
  • 2 tablespoons heavy cream
  • 2 tablespoons turbinado or demerara sugar

Method:

  • Preheat oven to 400°F.
  • In a bowl, combine cranberries, raspberries, tapioca flour, lemon zest, granulated sugar and salt. Stir well.
  • Place dough round on a parchment-lined baking sheet and top with pistachios, leaving a 2-inch border around the edge.
  • Arrange fruit over pistachios and dot with butter.
  • Fold border over the fruit, pleating as you go. Brush crust with cream and sprinkle with turbinado sugar.
  • Brush crust with cream and sprinkle with turbinado sugar.
  • Bake 30–35 minutes until deep golden-brown. Cool on rack 20 minutes before serving.

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