I know, it doesn't quite make sense. The one holiday that celebrates being american besides fourth of July and I'm in Paris. But I can't complain and that's not going to hold me back from making a juicy and golden turkey and to die for sides is it? No way. It's time for thanksgiving in the land where it doesn't even exist.
The great thing in france is all the produce, walking through these artisinal markets filled with vegetables and unimaginable meats and cheeses is what I love about being here. However, sweet potatoes and cranberries are a task to find. When my mother asked the butcher for a turkey he scavenged around a bit and then took out a magnificent bird, so fresh the feathers were still on. And finding vegetables and such is very easy and the produce is un-comparable. This year I decided to make: a maple and orange roasted turkey with tons of fresh herbs, roasted turnips and apples with sage and rosemary, mushroom and leek baguette stuffing,coarse cranberry and orange relish and a stewed cranberry sauce with cinnamon and brown sugar.
Here's how I did it. ( I just want to note that I used a lot of recipes from websites this year because I was unsure of a few things but I usually make all my recipes myself, It's what I love about cooking!)
Stuffing- Where do I begin? I'm not a huge fan. I knew if invented a stuffing recipe it would be soggy so I went to my trustful sites to find a perfect recipe, and what can I say of course the never fail Epicurious found me a lovely one. The recipe is here and I strongly recommend it.
The Big Bird- Turkey is intimidating, I'm not going to lie. For things that intimidate me in cooking I often turn to the goddess herself- Martha. She knows how to do it and she'll make sure you do too. So when it was time to brine a turkey I went here, I added some orange peels into the mix along with some sage, ( you can really add any flavors you want.) Then- after I the bird brined over night I rubbed it in orange zest, sage, maple syrup, cinnamon, fleur de sel and black pepper. It turned out really nicely. (Cooking time varies depending on the size and weight of your bird)
Sides-
Roasted Turnips with Apples and Sage.
Extremely easy, extremely tasty. This is sure to be one of your new holiday go-to dishes.
4 Large Turnips
5 Granny smith apples
5 Tbsp Olive Oil
Coarse sea salt
Coarse black Pepper
4 Tbsp chopped sage
1 Sprig of Rosemarry
Directions:
Preheat Oven to 375
Chop Turnips into matchsticks then place in a large baking dish. Peel and core all apples and then chop into matchsticks roughly similar to the turnips. toss in olive oil, add chopped sage and rosemary sprigs. Season with salt and pepper. Toss to combine. Place in oven and cook until soft and slightly crisp (about 25-35 minutes)
Happy Holidays!
Cook well eat well and season well
-The Little Girl In The Kitchen-
(I only have one picture because everything went so quickly!)
I always try to do an easy thanksgiving- I say the big guns for christmas. So, this year, I decided that I would add a few french twists and tone down the extreme american touches a bit- no marshmallows on your sweet potatoes, people! (Don't worry,I would never add marshmallows.)The great thing in france is all the produce, walking through these artisinal markets filled with vegetables and unimaginable meats and cheeses is what I love about being here. However, sweet potatoes and cranberries are a task to find. When my mother asked the butcher for a turkey he scavenged around a bit and then took out a magnificent bird, so fresh the feathers were still on. And finding vegetables and such is very easy and the produce is un-comparable. This year I decided to make: a maple and orange roasted turkey with tons of fresh herbs, roasted turnips and apples with sage and rosemary, mushroom and leek baguette stuffing,coarse cranberry and orange relish and a stewed cranberry sauce with cinnamon and brown sugar.
Here's how I did it. ( I just want to note that I used a lot of recipes from websites this year because I was unsure of a few things but I usually make all my recipes myself, It's what I love about cooking!)
Stuffing- Where do I begin? I'm not a huge fan. I knew if invented a stuffing recipe it would be soggy so I went to my trustful sites to find a perfect recipe, and what can I say of course the never fail Epicurious found me a lovely one. The recipe is here and I strongly recommend it.
The Big Bird- Turkey is intimidating, I'm not going to lie. For things that intimidate me in cooking I often turn to the goddess herself- Martha. She knows how to do it and she'll make sure you do too. So when it was time to brine a turkey I went here, I added some orange peels into the mix along with some sage, ( you can really add any flavors you want.) Then- after I the bird brined over night I rubbed it in orange zest, sage, maple syrup, cinnamon, fleur de sel and black pepper. It turned out really nicely. (Cooking time varies depending on the size and weight of your bird)
Sides-
Roasted Turnips with Apples and Sage.
Extremely easy, extremely tasty. This is sure to be one of your new holiday go-to dishes.
4 Large Turnips
5 Granny smith apples
5 Tbsp Olive Oil
Coarse sea salt
Coarse black Pepper
4 Tbsp chopped sage
1 Sprig of Rosemarry
Directions:
Preheat Oven to 375
Chop Turnips into matchsticks then place in a large baking dish. Peel and core all apples and then chop into matchsticks roughly similar to the turnips. toss in olive oil, add chopped sage and rosemary sprigs. Season with salt and pepper. Toss to combine. Place in oven and cook until soft and slightly crisp (about 25-35 minutes)
Happy Holidays!
Cook well eat well and season well
-The Little Girl In The Kitchen-
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