Most Pinned Thanksgiving Recipes, Happy Thanksgiving from Luxury Partners!

It is that time of year again where we gather with family and friends and give thanks for the blessings we all have in our lives. Luxury Partners is thankful for an incredible staff of agents working hard year round in Delray Beach, Palm Beach, Boca Raton, and Jupiter. Below are some of the Most Pinned Thanksgiving Recipes for you and your family, Happy Thanksgiving!

Sweet Potato Pie

INGREDIENTS:

For the Pie Dough:
1¼ cups unbleached all-purpose flour
½ teaspoon table salt
1 tablespoon granulated sugar
4 tablespoons unsalted butter, chilled, cut into 1/4-inch pieces
3 tablespoons vegetable shortening , chilled
4 – 5 tablespoons ice water

For the Sweet Potato Filling:
2 pounds sweet potatoes
2 tablespoons unsalted butter , softened
3 eggs
2 egg yolks
1 cup granulated sugar
½ teaspoon ground nutmeg
¼ teaspoon salt
2 tablespoons bourbon
1 tablespoon molasses
1 teaspoon vanilla extract
2/3 cup whole milk
¼ cup packed dark brown sugar

DIRECTIONS:

1. In food processor bowl fitted with steel blade, pulse flour, salt, and sugar to combine. Scatter butter pieces over flour mixture; cut butter into flour with five 1-second pulses. Add shortening and continue cutting in until flour is pale yellow and resembles coarse cornmeal, with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into medium bowl.

2. Sprinkle 4 tablespoons ice water over mixture. With rubber spatula, use folding motion to evenly distribute water into flour mixture until small portion of dough holds together when squeezed in palm of hand; add up to 1 tablespoon more ice water if necessary. Turn dough onto clean, dry work surface; gather and gently press together into cohesive ball, then flatten into rough 4-inch disk. Wrap in plastic and refrigerate at least 30 minutes, or up to 2 days, before rolling.

3. Remove dough from refrigerator (if refrigerated longer than 30 minutes, let stand at room temperature until malleable). Roll dough on lightly floured work surface or between two large sheets of plastic wrap to 12-inch disk about 1/8 inch thick. Fold dough in quarters, then place dough point in center of 9-inch pie plate; unfold dough.

4. Working around circumference of pan, ease dough carefully into pan corners by gently lifting dough edges with one hand while pressing around pan bottom with other hand. Trim edge to ½ inch beyond pan lip. Tuck rim of dough underneath itself so that folded edges are about ¼ inch beyond pan lip; flute dough. Refrigerate pie shell for 40 minutes, then freeze for 20 minutes. (This two-step process helps to reduce shrinkage of the crust during baking.)

5. Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees. Press doubled 18-inch square of heavy-duty foil inside shell and fold back edges of foil to shield fluted edge; evenly distribute about 2 cups metal or ceramic pie weights over foil. Bake, leaving foil and weights in place until dough dries and lightens in color, 17 to 20 minutes. Carefully remove foil and weights by gathering sides of foil and pulling up and out. Bake until light golden brown, about 9 minutes longer. Remove from oven; reduce oven temperature to 350 degrees.

6. Prick sweet potatoes several times with fork and place on double layer of paper towels in microwave (see illustrations below). Cook at full power for 5 minutes; turn each potato over and continue to cook at full power until tender, but not mushy, about 5 minutes longer. Cool 10 minutes. Halve each potato crosswise; insert small spoon between skin and flesh, and scoop flesh into medium bowl; discard skin. (If potatoes are too hot to handle comfortably, fold double layer of paper towels into quarters and use to hold potato half). Repeat with remaining sweet potatoes; you should have about 2 cups. While potatoes are still hot, add butter and mash with fork or wooden spoon; small lumps of potato should remain.

7. Whisk together eggs, yolks, sugar, nutmeg, and salt in medium bowl; stir in bourbon, molasses, and vanilla, then whisk in milk. Gradually add egg mixture to sweet potatoes, whisking gently to combine.

8. Heat partially baked pie shell in oven until warm, about 5 minutes. Sprinkle bottom of pie shell evenly with brown sugar. Pour sweet potato mixture into pie shell over brown sugar layer. Bake until filling is set around edges but center jiggles slightly when shaken, about 45 minutes. (Check about halfway through – if the crust is browning too much, cover with foil.) Transfer pie to wire rack; cool to room temperature, about 2 hours, and serve.

(Recipe adapted from Cook’s Illustrated)

Savoury Kale and Carmamelized Onion Bread Pudding

Savoury Kale & Caramelized Onion Bread Pudding

1/4 cup butter
2 onions, thinly sliced
1 tsp sugar
pinch of salt
6 cloves garlic, thinly sliced
1/3 cup white wine
salt and pepper to taste
1 large bunch organic kale
8 cups 1″ cubes day old rustic sourdough bread
6 ounces (180g) grated good cheese, like old cheddar or Gruyere
4 cups chicken stock, kept hot
2/3 cup toasted walnuts or hazelnuts (optional)

Remove leaves from kale, discarding the tough stems.  Tear into bite size pieces and wash them well.  Place them in a large pot, with a splash of water.  Cover and cook over medium high heat until wilted, 2-3 minutes.  Strain off any liquid and pour into a bowl.  Season with salt and pepper and set aside.
In the same pot, heat butter over medium heat, add onions and cook, stirring until they start to brown, about 15 minutes.  (I always lightly salt my onions and add a bit of sugar to them at the beginning to get the caramelizing action happening.) Reduce heat to medium low and let them get golden brown, about another 15 minutes, stirring a little.  Add the garlic, cook 2 minutes, then add the wine, scraping up the brown bits from the bottom of the pan.  Let it reduce a bit, and season with salt and pepper. Scrape out into a bowl and set aside.
Meanwhile, preheat oven to 350*F.  Spread out bread cubes on a cookie sheet and toast for approximately 8-10 minutes, until golden and crunchy.  Set aside to cool.
In the same pot (make sure it is oven-proof or use a large casserole dish), place one third of the bread on the bottom, then top with one third EACH of the onion mixture, kale, shredded cheese and nuts, if using.  Repeat until you have 3 equal layers.  Slowly pour in the hot broth.  Cover pot with either a lid or aluminum foil and bake for 45 minutes.  Remove lid and bake for another 25-30 minutes until liquid is reduced and top is golden brown. Serves 6-8.  Adapted from House and Home, October 2012.

Best Stuffing Recipe

Ingredients

• 4 cups white bread, cut into bite sized cubes
• 1 onion, cut into 1 inch chunks
• 2 celery stalks, roughly chopped
• 1-1/2 cups mushrooms, sliced
• 1 cup of dried apricots, roughly chopped
• ½ cup of dried cranberries
• 1 cup of walnut halves
• ½ cup of pine nuts (or add more walnuts)
• ¼ cup of olive oil
• 1-2 tablespoons poultry seasoning

Instructions

To make bread crumbs:

1. Lay bread cubes on 2 large baking sheets and set aside for 2 days. Gently toss after the first day to make sure they are drying evenly.

OR

1. To speed up the drying process, put the bread cubes on baking sheets in your oven at the lowest temp. This will take about an hour. Watch them closely though, you don’t want to make toast!

To make the stuffing:

1. Combine all ingredients in a large bowl and toss to combine. That’s it, seriously!

To cook the stuffing:

1. Either stuff the cavity of the turkey before you roast it in your oven. Remember that a stuffed turkey will take a little longer to cook.

OR

1. Pre-heat the oven to 350 degrees. Place stuffing in a lightly greased oven-proof dish and bake in the oven for about 30 minutes, or until the bread is soft and the veggies are cooked. It is good if the vegetables still have a little crunch.Stuffing Recipe

1 (16-lb) turkey at room Classic Roast Turkey

• temperature 1 hour, any feathers and quills removed with tweezers or needlenose pliers, and neck and giblets removed and reserved for another use if desired
• 1 tablespoon salt
• 1 3/4 teaspoons black pepper
• 2 cups water
• 7 to 8 cups turkey stock
• 1 stick (1/2 cup) unsalted butter
• 3/4 cup all-purpose flour
• 1 1/2 to 2 tablespoons cider vinegar

• Special equipment: 2 small metal skewers; kitchen string; a 17- by 14-inch flameproof roasting pan with a flat rack; an instant-read thermometer; a 2-qt glass measuring cup

preparation

Make turkey:
Put oven rack in lowest position and preheat oven to 450°F. Rinse turkey inside and out, then pat dry. Sprinkle turkey cavities and skin with salt and pepper. Fold neck skin under body and secure with metal skewers, then tie drumsticks together with kitchen string and tuck wings under body.

Put turkey on rack in roasting pan. Add 1 cup water to pan and roast without basting, rotating pan halfway through roasting, until thermometer inserted into fleshy part of thighs (test both thighs; do not touch bones) registers 170°F, 2 1/4 to 2 3/4 hours.

Carefully tilt turkey so any juices from inside large cavity run into roasting pan, then transfer turkey to a platter, reserving juices in roasting pan. Let turkey stand, uncovered, 30 minutes (temperature of thigh meat will rise to 180°F).

Make gravy while turkey stands:
Pour pan juices through a fine-mesh sieve into measuring cup (do not clean roasting pan), then skim off and discard fat. (If using a fat separator, pour pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into measure, discarding fat.)

Straddle roasting pan across 2 burners, then add remaining cup water and deglaze roasting pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Pour through sieve into measuring cup containing pan juices. Add enough turkey stock to pan juices to bring total to 8 cups (if stock is congealed, heat to liquefy).

Melt butter in a 4-quart heavy pot and stir in flour. Cook roux over moderate heat, whisking, 5 minutes. Add stock mixture in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking occasionally. Stir in any turkey juices accumulated on platter and simmer 5 minutes. Season gravy with salt and pepper, then stir in cider vinegar (to taste).