6 Yummy, No Fuss Thanksgiving Recipes
Take the stress out of the holidays with these easy, tasty and unique dishes!
Holiday time is near and we all know what that means: food galore! There’s nothing more daunting than slaving in a kitchen trying to create the perfect Thanksgiving feast. Let go of the burden with quick, easy, and scrumptious meals. Serve a no fuss holiday menu with the help of world renowned chefs from Food Network, Alex Guarnaschelli and Elizabeth Falkner, along with good friend and an amazing southern cook, Amber Harper Take a peek at their great meal ideas!
Alex Guarnaschelli asks a great question for holiday cooks: “Why does it have to be a turkey?” Well apparently, it doesn’t! She suggests adding a dramatic twist by serving a whole roast fish! Not only will it liven up your Thanksgiving spread, but it’s a simple alternative on the otherwise turkey day.
Baked Whole Fish
2 large tomatoes
¼ cup olive oil
2 green onions (shallots), thinly sliced
2 cups fresh breadcrumbs (see tip)
½ cup chopped parsley
¼ cup chopped pine nuts
4 lb whole fish, such as jewfish, snapper or barramundi
¼ cup oregano leaves
Lemon wedges to serve
Preheat oven to 392°F. Finely dice one tomato and slice remaining one, reserving for later.
Heat half of oil in a frying pan on low. Sauté green onion for 3 minutes, until soft. Add diced tomato, cook for another minute. Remove from heat and stir in breadcrumbs, parsley and pine nuts. Season to taste.
Make three diagonal cuts through thickest part of each side of fish. Fill cavity with breadcrumb mixture and place fish in baking pan. Season well and scatter any leftover breadcrumb mixture over fish. Top with tomato slices and oregano, drizzle with remaining oil. Cover with foil and bake for 30-35 minutes, until just tender. Serve with lemon wedges.
Tips: To make breadcrumbs, break day-old bread into chunks and process into crumbs using a food processor.
Elizabeth Falkner is a self-proclaimed fan of brown butter and recommends using it in a variety of dishes. Try adding it to a roasted potato dish or bake it into short bread cookies. Take a stab at this great brown butter stuffing recipe, and don’t get discouraged by the long list of ingredients. It’s a synch!
Brown Butter, Sage, and Mushroom Stuffing
3 teaspoons plus 5 tablespoons unsalted butter
2 1/2 cups low-sodium store-bought chicken broth
1 large egg
1 large egg yolk
1/2 cup sliced bacon, about 2 ounces
1 cup finely chopped onion
1/2 cup finely chopped celery
1/2 pound shiitake or button mushrooms, stemmed and sliced
2 teaspoons minced garlic
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh sage
French or Italian-style bread, cut into 1-inch cubes (6 cups)
1/2 teaspoon coarse salt
1/4 teaspoon cayenne pepper
Preheat oven to 400°F.
Butter a 9-by-9-inch square baking dish or a 10-by-6 1/2-inch oval baking dish with 2 teaspoons butter. Cut a piece of foil large enough to cover the dish and line with parchment paper. Butter parchment paper with 1 teaspoon butter. Set prepared dish, foil, and parchment aside until ready to bake.
In a small bowl, whisk together chicken broth, egg, and egg yolk; set aside.
Melt 1 tablespoon butter over medium-high heat in a medium skillet. Add bacon and cook for 1 minute. Add onion and celery and cook until softened, about 4 minutes more. Increase heat to high and add mushrooms, stirring to combine. Cook, stirring occasionally, for 2 minutes; stir in garlic. Remove skillet from heat and add parsley and sage. Transfer mushroom mixture to a medium bowl and add breadcrumbs, stirring carefully to combine; season with salt and cayenne pepper. Add chicken broth and egg mixture to stuffing, stirring until well combined. Transfer stuffing to prepared baking dish.
Melt remaining 4 tablespoons butter in a small skillet over medium heat until bubbling and lightly browned, about 2 minutes. Drizzle brown butter over stuffing and cover with prepared foil. Set baking dish on a baking sheet and transfer to oven. Bake for 25 minutes, uncover, and continue baking 15 minutes more. Remove from oven and let stuffing cool for 5 minutes before serving.
Jeweled Rice with Dried Fruit
Don’t be afraid to go outside the box this year! Alex Guarnaschelli suggests using dried fruit in your kitchen. It’s a fun ingredient that can be added to sauces, vinaigrettes and even fried dishes. Try this tasty rice recipe!
3 cups basmati rice (1 1/4 lb)
16 cups of water
3 tablespoons salt
1/2 cup dried apricots, quartered
1/2 cup golden raisins
1/2 cup dried cranberries
1 stick (1/2 cup) unsalted butter
1/2 teaspoon ground cardamom
1/2 teaspoon black pepper
1/2 cup coarsely chopped shelled unsalted pistachios (not dyed red)
Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a large sieve.
Bring water and salt to a boil in a 6-quart heavy pot, then add rice and boil, uncovered, stirring occasionally, 5 minutes from time water returns to boil. Drain rice in sieve.
Toss together dried fruit in a bowl. Melt 6 tablespoons butter with cardamom and pepper in cleaned and dried pot, stirring to combine, then alternately layer rice and dried fruit over it, beginning and ending with rice and mounding loosely. Make 5 or 6 holes in rice to bottom of pot with round handle of a wooden spoon, then cover pot with a kitchen towel and a heavy lid. Fold edges of towel up over lid (to keep towel from burning) and cook rice over moderately low heat, undisturbed, until tender and a crust forms on bottom, 30 to 35 minutes. Remove from heat and let rice stand, tightly covered and undisturbed, at least 30 minutes.
Heat remaining 2 tablespoons butter in a small skillet over moderate heat and cook pistachios, stirring, until lightly browned, 2 to 3 minutes.
Spoon loose rice onto a platter, then break crust into 1-inch pieces and scatter over rice. Sprinkle with pistachios.
Yummy desserts up next!