The recipe Schaffer’s Genuine Foods has for a perfect Thanksgiving is as follows; Mix gratitude and appreciation together, add some family and friends. It’s that simple.
You were probably hoping for actual Thanksgiving Day recipes. No worries, we will give you a perfect Turkey brine recipe for your Thanksgiving menu as well. Schaffer’s Genuine Foods has cooked a few birds over the years and know a thing or two about preparing a great turkey. We will get to that later.
Schaffer’s Genuine Foods has had a tremendous year so far and we are grateful for all of the wonderful clients and spectacular events we have produced to date. We feel that it is important to stop, reflect and give thanks to all of the folks that have contributed to this year so far. We thank our excellent staff, purveyors, farmers, clients, venues and all of the auxiliary companies and individuals that help us thrive. We are so grateful and we would like everyone to relax and enjoy time with their loved ones this year.
As professional chefs, the Schaffer’s have spent every holiday working for the past 20 years. This was by choice, and is par for the course in the restaurant world. Countess turkey and trimmings for guests to enjoy. Thanksgiving has always been associated with hard work and very little time to consider the true meaning of the holiday. Needless to say, it is time to begin a new chapter, and reinvent what Thanksgiving means to SGF. We will be taking the day off to celebrate and acknowledge our gratitude.
We don’t want anyone to feel abandoned in their time of holiday stress so we have a few tips and recipes for your big day. We hope your Thanksgiving day is filled with thanks, happiness, quality time and perfectly roasted turkey.
Here are some helpful Thanksgiving tips
1.) Plan ahead. Order your turkey now receive it on Monday Nov. 21, brine it for 2 days, on weds rinse, prep and truss it. Thursday morning it is ready for action. Choose your recipes and plan your shopping accordingly. The SM Farmer’s market on Weds will be buzzing with activity, get there early or try another market on Tuesday.
2.)Prepare sides in advance so Thursday can be spent with your guests, not fretting over your preparations. This goes back to planning ahead. If you are going to make mashed potatoes, have them peeled, cut and in water on Weds. BTW if you don’t own one you need a food mill for perfect mashed potatoes. Prep your dressing and have it ready for the oven on Weds. Any casseroles can be made a day or two in advance. Pies are best if they set for a day, cranberry sauce is best when made a few days in advance.
3.) Get all of your plates, glassware, linens, serving pieces, decor out and ready on Tuesday. Have everything cleaned and polished in advance so you are not scrambling to set your table on Thursday while you are burning something on the stove and trying to get dressed simultaneously. If you want to mix things up try compostible bamboo plates, and be sure to add them to compost for an easy clean.
4.) Don’t let the day turn into a frenetic iron chef episode in your kitchen, this meal is to be a celebration of family and friends not a crazed competition. No one likes to see their domain turned into a squalid mess. Save all of the messy prep for the day before. Make Weds the fun easy prep day, have a beverage, turn on some music and peel your potatoes.
5.) Delegate! You are not responsible for every single facet of the meal. Your friends and family actually like to contribute. Tell them what you need them to make or bring. Everyone thinks they know how to make the “best” something or other, let them.
6.) Make sure you cook your bird early enough so there is ample time for it to rest before carving. As the turkey is resting for 8 to 10 minutes, heat up your other sides; mashed potatoes, gravy, sweet potatoes, green beans…
7.) Have any cold dishes plated up in advance. For your hot items, warm your serving dishes gently in the oven, it will keep the hot food from getting cold too quickly.
8.) Now dinner is served and you don’t have much of an appetite because you are tired of looking at all of this food over the past few days. As most chefs feel this way regularly, just sit back relax and enjoy the praise from your guests. Your appetite will come back later in the form of a turkey sandwich. Oh and make sure you buy a great loaf of bread on Wednesday for this occasion.
The following are some of our favorite Thanksgiving recipes:
SGF Turkey Brine
this will ensure a perfectly juicy seasoned turkey that will leave your guests speechless.
(for a 12-15lb bird)6 quarts water 2 1/2 cups Kosher salt 1 1/2 cup (packed) dark brown sugar 1 cup molasses 12 cloves of garlic crushed 1/2 cup black peppercorns 6 stems rosemary loosely torn 2 bunches fresh thyme 1 bunch fresh sage 8 cups ice cubes Line very large (about 16-quart) bucket or lobster pot with two 30-gallon plastic bags, one inside the other. Rinse turkey inside and out. Place turkey in plastic-lined bowl. Combine water, salt, sugar, molasses, garlic, peppercorns, rosemary, thyme, and sage in large bowl or pot. Stir until salt and sugar dissolve. Mix in ice cubes. Pour brine over turkey in plastic bags. Gather tops of bags together, eliminating air space above brine; seal bags. Refrigerate turkey in brine 1-2 days. Remove from brine and rinsed turkey in cool water. Dry thoroughly before prepping for roasting.
Brussels Sprout Slaw
For an unusual twist on a seasonal vegetable, tray a fresh crispy slaw!
(4 to 6 servings)24 whole Brussels sprouts 1 cup carrots, julienned ½ cup almonds, toasted ½ cup scallions, rings ½ cup bacon bits ¾ cup dates, chopped 2 tablespoons celery leaves 2 tablespoons parsley, chopped ½ head radicchio, shredded ⅓ cup sherry vinegar ¼ cup honey 1 tablespoon pommery mustard salt & pepper to taste ¾ cup Schaffer’s Genuine EVO
Remove outer leaves of brussels sprouts and add to large bowl. On mandolin shred brussels sprouts add to bowl. Add julienned carrots, shaved radicchio, bacon bits, celery leaves, parsley, scallions, chopped dates. Combine all dressing ingredients, dress slaw lightly add salt and pepper to taste. You do not need to use all of the dressing.
here is a perfect pie recipe from a New Orleans’ master Charlie worked for many years ago
1- 9″ tart or pie (serves 8-10)4 ½ eggs ¾ cups sugar 1 ½ cups ground pecans 2 ¼ cups whole pecans 1 ½ cups dark corn syrup 3 tablespoons butter 3 tablespoons vanilla1 4 cup bourbon 1 ½ teaspoons salt
Add ground pecans.
Pour into pie shell and garnish top with whole pecans in concentric circles.
Bake at 350 degrees until golden brown and giggly and top crust is formed. We like to serve this pie warm with fudge sauce and vanilla gelato.