Thanksgiving With All The Trimmings

On Thanksgiving Day, Early Show Contributor Bobby Flay spent a couple of hours on the air, demonstrating how a master chef prepares a holiday feast.

Here are some of his recipes:

(serves 8)

For the turkey:
1 fresh turkey, about 24 pounds
20 fresh sage leaves
1 cup (2 sticks) butter, melted
Salt and freshly ground pepper

For the gravy:
1 Spanish onion, finely diced
1 large carrot, peeled and finely diced
2 stalks celery, finely diced
Turkey neck
3 tablespoons flour
1 cup dry white wine
1 cup dry red wine
6 cups chicken stock
1 head garlic, roasted and cloves removed and mashed to a paste
Salt and freshly ground pepper
1 tablespoon finely chopped fresh thyme
2 tablespoons finely chopped fresh flat leaf parsley

To make the turkey:
1. Preheat oven to 450 degrees F. Remove the neck and gizzard from the turkey and discard. Rinse the bird thoroughly with cold water and pat dry. Using your fingers, gently loosen the skin from the breasts and drumsticks and slip the sage leaves underneath. Rub the entire surface with 1/4 cup of the melted butter. Lightly sprinkle the skin and cavity with salt and pepper.
2. Truss the turkey and place on a rack in a large roasting pan. Roast for about 45 minutes, until brown, basting with the remaining butter every 10 minutes. Reduce the temperature to 350 degrees F. and continue roasting for another 2 1/4 hours, or until an instant-read thermometer inserted in the thigh registers 180 degrees F. Transfer the turkey to a cutting board and allow to rest for 20 minutes before carving.

To make the gravy:
1. Place the roasting pan with the drippings over two burners on your stove. Turn the heat to high and bring the drippings to a simmer.
2. Add the onions, carrots, celery and neck of the turkey to the drippings and cook until brown. Add the flour and cook until lightly golden brown. Whisk in the wine and the stock and bring to a simmer. Cook the gravy over high heat until reduced by half. Whisk in the roasted garlic, and season with salt and pepper to taste. Strain the gravy into a bowl and stir in the thyme and parsley.


2 sticks unsalted butter, at room temperature
2 cups coarsely ground yellow cornmeal
2 cups all-purpose flour
2 tablespoons baking powder
2 large eggs, lightly beaten
2 teaspoons salt
2 2/3 cups buttermilk

1. Preheat the oven to 400 degrees F. In a food processor, combine the butter, cornmeal, flour, baking powder, eggs and salt. Process 20-30 seconds, until just mixed. You may have to do this in two batches, if using a smaller food processor. Pour in the buttermilk and process for 20 seconds more.
2. Pour the mixture into a buttered 12 x 12-inch pan, and bake for 40-45 minutes, until
firm to the touch and golden. Let cool completely before adding to the dressing. Best if made te day before making the Yellow Corn-Chorizo Dressing and left out to get stale.


1/2 cup unsalted butter
1 pound chorizo, finely diced
6 garlic cloves, finely chopped
1/2 cup finely diced celery
1 large onion, finely diced
1/4 cup finely diced carrot
1 poblano pepper, finely diced
1 recipe day old Yellow Cornbread, crumbled
1 tablespoon coarsely hopped fresh thyme leaves
1 tablespoon coarsely chopped sage leaves
2 tablespoons coarsely chopped cilantro
3 cups chicken stock or water
Salt and freshly ground pepper

1. Preheat oven to 350 degrees F. In a medium saute pan over medium heat, melt the butter and cook the chorizo, garlic, celery, onion, carrot and poblano for 3 minutes or until lightly browned.
2. Transfer the mixture to a large bowl and add the cornbread, thyme, sage, cilantro and stock, mix well and season with salt and pepper to taste. Place the mixture in a 12x15 inch baking dish and bake for 40-45 minutes.

(serves 6 to 8)

3 tablespoons unsalted butter
1 large Spanish onion, finely diced
2 cloves garlic, finely chopped
3 tablespoons grated fresh ginger
2 cups tangerine juice
1/4 cup light brown sugar
1 pound cranberries
2 tangerines, segmented
1 tablespoon grated tangerine zest

1. Melt butter in a medium saucepan over medium high heat. Add onions, garlic and ginger and cook until soft. Add tangerine juice and brown sugar and cook until boiling. Add 1/2 of the cranberries and cook until they pop. Add remaining cranberries and cook for 5 minutes. Remove from heat and add tangerines and zest. Serve at room temperature.

(serves 6 to 8)

Sage Pesto
1/2 cup fresh sage leaves
1/3 cup parsley leaves
2 garlic cloves
2 tablespoons pine nuts
2 tablespoons grated parmesan cheese
1/2 cup olive oil
Salt and freshly ground pepper

Combine all ingredients in a food processor and process until smooth. Season with salt and pepper to taste.

Mashed Potatoes
3 pounds baking potatoes, such as Idaho or Russet, peeled and cut into quarters
1 stick unsalted butter, at room temperature
1/2 cup heavy cream
1 cup milk
Salt and freshly ground pepper

1. Boil the potatoes in salted water until soft. Drain well and return them to the pot on the stove over low heat. Add the butter, milk and heavy cream and mash until smooth. Fold 1/4 cup of the Sage Pesto into the mashed potatoes and season with salt and pepper.

(serves 6 to 8)

1 1/4 to 1 1/2 large sweet potatoes, peeled and sliced thinly on a mandolin 1/16th of an inch
2 3/4 cups heavy cream
2 teaspoons chipotle peppers, packed in adobo (can be purchased by mail order from the Kitchen Market, 888 468-4433)
Salt and freshly ground pepper

1. Preheat oven to 350 degrees F.
2. Whisk together cream and chiptle puree together in a medium bowl until smooth.
3. In a 9 1/2-inch by 5 1/2-inch by 2 3/4-inch terrine or bread pan, arrange an 11th of the sweet potatoes over the bottom, season to taste with salt and pepper and pour 2 ounces (1/4 cup) of the chipotle cream over all. Repeat with the remaining potatoes and
cream, forming 11 layers. Press firmly on the gratin to insure that the layers stay together while baking.
4. Cover the terrine with aluminum foil and bake for 25 minutes. After 20 minutes remove the aluminum foil and continue baking for 20-25 minutes or until the cream has been absorbed and the potatoes are browned. Let rest for 10 minutes before slicing.

(serves 6 to 8)

Ingredients for caramelized onions
6 tablespoons unsalted butter
40 baby onions, peeled
Salt and freshly ground pepper
2 tablespoons sugar
2 cups chicken stock or water

Ingredients for kale & cream sauce
2 pounds kale, center stalk removed, and cut into 1/2-inch ribbons
3 tablespoons unsalted butter
1 Spanish onion, finely chopped
3 tablespoons flour
3 cups milk, scalded
Pinch of nutmeg
Salt and freshly ground pepper

To make the onions:
1. Melt the butter in a medium saucepan over medium heat. Add the onions, season with salt and pepper and cook until the onions begin to brown all over, about 10 minutes.
2. Sprinkle with the sugar and stir. Add the liquid and raise the heat to medium-high.
Cook stirring frequently, until the onions are glazed and the liquid almost completely evaporates, about 10 minutes.

To make the kale:
Bring a medium pot of salted water to a boil. Add the kale and cook until tender, about 10 to 15 minutes. Drain and plunge into ice water and drain again.

To make the sauce:
Heat the butter in a medium saucepan over medium heat. Add the onions and cook until soft. Whisk in the flour and cook for 3-4 minutes, not allowing the mixture to obtain any color. Whisk in the warm milk and cook until thickened. Season with nutmeg and salt and pepper to taste. Place the kale and onions in a large bowl and toss with the cream sauce.

(serves 8)

1 1/2 lbs cream cheese, room temperature
3 ounces unsalted butter
6 ounces light brown sugar
1/4 cup granulated sugar
2 tbs cornstarch
4 large eggs
3/4 cup sour cream
3/4 cup pumpkin puree
2 tsp vanilla extract
1 tbs ground cinnamon
1 tsp ground cloves
2 tsp ground ginger
8 miniature pumpkins

1. In an electric mixer with the paddle attachment, beat the cream cheese, butter, sugar and cornstarch until just blended. Add the eggs one at a time, beating until each is incorporated. Add the remaining ingredients and continue beating until just combined.
2. Pour the cheesecake mixture into 8 miniature pumpkins (to prepare pumpkin, cut off lid neatly with chef's knife. Scoop out the seeds and membranes using a large spoon.)
Preheat the oven to 250 degrees F. Place the pumpkins and the lids on a parchment-lined baking sheet and bake for approximately 20 minutes or until the custard is set.

(serves 6 to 8)

2 cups all-purpose flour
2 tablespoons sugar
12 tablespoons cold unsalted butter, cut into 1/2-inch dice
3 tablespoons ice water
1 large egg, lightly beaten

Pecan Filling
1 cup sugar
5 large eggs, lightly beaten
1 cup plus 2 tablespoons dark corn syrup
6 tablespoons unsalted butter, melted
2 tablespoons dark rum, preferably Myers'
1 tablespoon vanilla extract
2 1/2 cups pecan halves or pieces
3 ounces good quality white chocolate, melted.

To make the pastry crust:
1. In the bowl of an electric mixer, using the paddle attachment, combine the flour, sugar and butter and mix until the consistency of coarse meal. Add the ice water and mix until the dough just comes together. Pat the dough into a disc, cover with plastic wrap and refrigerate at least 2 hours or overnight.
2. Preheat the oven to 375 degrees F. Roll out the dough into a 14-inch circle and place it in an 11-inch tart pan with a removable bottom. Line the shell with foil, weight it down with dried beans and bake for 20 minutes. Remove the beans and foil and bake for 3 minutes more. Brush the shell with the beaten egg and bake for 3 minutes more. Set aside the baked pastry and reduce the oven heat to 325 degrees F.

To make the pecan filling:
1. Combine the sugar, eggs, corn syrup, butter, rum and vanilla extract in a medium bowl. Add the pecans and mix to coat all of the pecans.
2. Pour the mixture into the prepared tart shell. Place the tart on a baking sheet and bake for 30-35 minutes or until brown and firm. Let cool to room temperature.
3. When the tart is cool. Use a fork to drizzle the warm white chocolate over the finished tart. Before serving, remove the sides of the pan and slice the tart.