Normally when I plan Thanksgiving dinner, I'm inspired by faraway places and exciting cooking methods. However this year, I'm embracing local ingredients and tried-and-true techniques. It's a meal that highlights my love for San Francisco and the surrounding areas. We'll begin with a messy but decadent appetizer: cracked Dungeness crab with horseradish mayonnaise.
Since the weather is still gorgeous, the turkey will be grilled to a succulent and smoky perfection. As for the sides? Raw kale and avocado salad is unexpected; sourdough bread stuffing with celery and mushrooms and make-ahead baked mashed potatoes (made with butter and milk from my hometown creamery, Clover) round out the menu. Interested in these recipes? Read more to check them out.
From Williams-Sonoma Ingredients For the horseradish mayonnaise: Directions Serves 6.
Cracked Crab With Horseradish Mayonnaise
1 egg yolk
1 tsp. whole-grain mustard
1/2 cup olive oil
1/2 cup vegetable, corn or safflower oil
2 garlic cloves, minced
1 1/2 Tbs. fresh lemon juice, plus more as needed
3 Tbs. prepared horseradish
Salt and freshly ground pepper, to taste
2 Tbs. warm water
For the crabs:
4 quarts water
1 Tbs. salt
3 live Dungeness crabs, each 2 to 2 1/2 lb.
For the horseradish mayonnaise:
Ingredients 1 10-to 12- lb. fresh or frozen whole turkey Directions Serves 8 to 12.
Grilled Turkey With Spiced Almond Butter
1/2 cup butter, softened
1/2 cup finely chopped slivered almonds or chopped pine nuts
1/3 cup snipped fresh parsley
1 tsp. finely shredded lemon, orange or tangerine peel
4 tsp. lemon, orange or tangerine juice
2 large cloves garlic, minced
1/2 tsp. ground allspice or ground ginger
1/2 tsp. freshly ground black pepper
1 10-to 12- lb. fresh or frozen whole turkey
Serves 8 to 12.
From Whole Foods Ingredients 1 bunch curly kale, stemmed and finely chopped Directions Serves 4.
Kale, Carrot, and Avocado Salad
2 cups grated carrots
1/2 avocado, peeled, and pitted
1/4 cup thinly sliced red onion
2 tablespoons lemon or lime juice
2 tablespoons sesame seeds, toasted
1/2 teaspoon reduced sodium soy sauce
From Whole Foods
1 bunch curly kale, stemmed and finely chopped
From Dave Lieberman Ingredients 1-pound loaf sourdough bread Directions Serves 6-8.
Sourdough Bread Stuffing
8 tablespoons butter
10 ounces cremini mushrooms, sliced 1/2-inch thick in both directions
Salt and freshly ground pepper
2 to 4 stalks celery with leaves, halved lengthwise and sliced
1 medium onion, chopped
About 10 sprigs fresh thyme, leaves stripped from the stems
10 to 12 fresh sage leaves, chopped
3 1/2 cups low-sodium chicken broth
3 tablespoons chopped Italian parsley leaves
From Dave Lieberman
1-pound loaf sourdough bread
From Giada De Laurentiis Ingredients 1 tablespoon butter Directions Serves 6-8.
Baked Mashed Potatoes With Parmesan Cheese and Bread Crumbs
4 pounds russet potatoes, peeled, cut into 1-inch pieces
1 cup whole milk
1/2 cup (1 stick) butter, melted
1 1/2 cups grated mozzarella
1 cup freshly grated parmesan
Salt and freshly ground black pepper
2 tablespoons plain dry bread crumbs
From Giada De Laurentiis
1 tablespoon butter