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"disqusTitle": "Thanksgiving Leftovers: Morning-After Turkey Breakfast Hash with Sweet Potatoes, Roasted Peppers (and a Fried Egg!)",
"title": "Thanksgiving Leftovers: Morning-After Turkey Breakfast Hash with Sweet Potatoes, Roasted Peppers (and a Fried Egg!)",
"headTitle": "Transform Your Thanksgiving Leftovers | Bay Area Bites | KQED Food",
"content": "\u003cp>For many folks, Thanksgiving doesn’t end on Thursday. With family and friends in town, you might be looking for a quick and easy way to deliciously feed the masses! Enter this crowd-pleasing hash recipe. I mean, who doesn’t like a good hash?\u003c/p>\n\u003cp>With a mix of roasted sweet potatoes, Yukon gold potatoes, sweet roasted red peppers, corn, and cilantro, this is a whole new way to eat turkey for breakfast. It’s terrific on its own, or top each portion off with a fried egg. Put out bowls of plain yogurt and lime wedges, and you have yourself a brunch-time party. Especially if you serve this with mimosas!\u003c/p>\n\u003cp>This hash is also easy to personalize with other leftovers from your Thanksgiving feast. Add a few roasted Brussels sprouts or cauliflower if you like, and carrots or other root vegetables would be right at home here.\u003c/p>\n\u003cp>If you really do have masses to feed, double the recipe.\u003c/p>\n\u003cfigure id=\"attachment_103066\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103066\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-pop-egg.jpg\" alt=\"Serve the hash topped with a fried egg.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-pop-egg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-pop-egg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-pop-egg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-pop-egg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-pop-egg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-pop-egg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the hash topped with a fried egg. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Morning-After Turkey Hash with Sweet Potatoes, Roasted Peppers (and a Fried Egg!)\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb orange sweet potatoes, peeled and cut into small pieces\u003c/li>\n\u003cli>1 lb Yukon gold potatoes, peeled and cut into small pieces\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1 yellow onion, finely chopped\u003c/li>\n\u003cli>1 tsp ground cumin\u003c/li>\n\u003cli>1/2 cup fresh or thawed frozen corn kernels\u003c/li>\n\u003cli>2 cups chopped cooked turkey meat\u003c/li>\n\u003cli>4 oz jar diced pimiento peppers or chopped roasted red bell pepper\u003c/li>\n\u003cli>1/4 cup chopped cilantro, plus more for garnish\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103065\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103065\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-peel-potatoes.jpg\" alt=\"Peel the potatoes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-peel-potatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-peel-potatoes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-peel-potatoes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-peel-potatoes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-peel-potatoes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-peel-potatoes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel the potatoes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103063\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103063\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-diced-potatoes.jpg\" alt=\"Dice the potatoes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-diced-potatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-diced-potatoes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-diced-potatoes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-diced-potatoes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-diced-potatoes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-diced-potatoes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dice the potatoes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat oven to 400°F. On a rimmed baking sheet, toss the sweet potatoes and Yukon gold potatoes with a drizzle of olive oil and sprinkle with salt. Roast until tender and brown, stirring occasionally, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103061\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103061\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes.jpg\" alt=\"Roast the potatoes until tender and brown.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the potatoes until tender and brown. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile, in a large frying pan over medium heat, warm 1 tbsp oil. Add the onion and cook, stirring occasionally, until golden, about 10 minutes. Stir in the cumin, corn, turkey, and pepper and cook until heated through, about 5 minutes. Add the roasted potatoes and cilantro and stir to combine. Season with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103060\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103060\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-add-turkey.jpg\" alt=\"Add the onion and cook, stirring occasionally, until golden, about 10 minutes. Stir in the cumin, corn, turkey, and pepper and cook until heated through, about 5 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-add-turkey.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-add-turkey-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-add-turkey-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-add-turkey-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-add-turkey-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-add-turkey-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the onion and cook, stirring occasionally, until golden, about 10 minutes. Stir in the cumin, corn, turkey, and pepper and cook until heated through, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103064\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103064\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-mix-together.jpg\" alt=\"Add the roasted potatoes and stir to combine. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-mix-together.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-mix-together-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-mix-together-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-mix-together-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-mix-together-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-mix-together-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the roasted potatoes and stir to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Serve the hash with a dollop of yogurt, a sprinkle of cilantro, and the lime wedges. Or top each portion with a fried egg.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103074\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103074\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-popped-egg.jpg\" alt=\"Serve the hash topped with a fried egg.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-popped-egg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-popped-egg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-popped-egg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-popped-egg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-popped-egg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-popped-egg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the hash topped with a fried egg. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"description": "Turkey for breakfast? Use up your leftovers with this heavenly hash--a delicious combination of root veggies, spices, roasted peppers, and corn--and top it all off with a fried egg.",
"title": "Thanksgiving Leftovers: Morning-After Turkey Breakfast Hash with Sweet Potatoes, Roasted Peppers (and a Fried Egg!) | KQED",
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"headline": "Thanksgiving Leftovers: Morning-After Turkey Breakfast Hash with Sweet Potatoes, Roasted Peppers (and a Fried Egg!)",
"datePublished": "2015-11-14T06:00:07-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For many folks, Thanksgiving doesn’t end on Thursday. With family and friends in town, you might be looking for a quick and easy way to deliciously feed the masses! Enter this crowd-pleasing hash recipe. I mean, who doesn’t like a good hash?\u003c/p>\n\u003cp>With a mix of roasted sweet potatoes, Yukon gold potatoes, sweet roasted red peppers, corn, and cilantro, this is a whole new way to eat turkey for breakfast. It’s terrific on its own, or top each portion off with a fried egg. Put out bowls of plain yogurt and lime wedges, and you have yourself a brunch-time party. Especially if you serve this with mimosas!\u003c/p>\n\u003cp>This hash is also easy to personalize with other leftovers from your Thanksgiving feast. Add a few roasted Brussels sprouts or cauliflower if you like, and carrots or other root vegetables would be right at home here.\u003c/p>\n\u003cp>If you really do have masses to feed, double the recipe.\u003c/p>\n\u003cfigure id=\"attachment_103066\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103066\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-pop-egg.jpg\" alt=\"Serve the hash topped with a fried egg.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-pop-egg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-pop-egg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-pop-egg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-pop-egg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-pop-egg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-pop-egg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the hash topped with a fried egg. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Morning-After Turkey Hash with Sweet Potatoes, Roasted Peppers (and a Fried Egg!)\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb orange sweet potatoes, peeled and cut into small pieces\u003c/li>\n\u003cli>1 lb Yukon gold potatoes, peeled and cut into small pieces\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1 yellow onion, finely chopped\u003c/li>\n\u003cli>1 tsp ground cumin\u003c/li>\n\u003cli>1/2 cup fresh or thawed frozen corn kernels\u003c/li>\n\u003cli>2 cups chopped cooked turkey meat\u003c/li>\n\u003cli>4 oz jar diced pimiento peppers or chopped roasted red bell pepper\u003c/li>\n\u003cli>1/4 cup chopped cilantro, plus more for garnish\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103065\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103065\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-peel-potatoes.jpg\" alt=\"Peel the potatoes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-peel-potatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-peel-potatoes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-peel-potatoes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-peel-potatoes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-peel-potatoes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-peel-potatoes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel the potatoes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103063\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103063\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-diced-potatoes.jpg\" alt=\"Dice the potatoes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-diced-potatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-diced-potatoes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-diced-potatoes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-diced-potatoes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-diced-potatoes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-diced-potatoes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dice the potatoes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat oven to 400°F. On a rimmed baking sheet, toss the sweet potatoes and Yukon gold potatoes with a drizzle of olive oil and sprinkle with salt. Roast until tender and brown, stirring occasionally, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103061\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103061\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes.jpg\" alt=\"Roast the potatoes until tender and brown.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the potatoes until tender and brown. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile, in a large frying pan over medium heat, warm 1 tbsp oil. Add the onion and cook, stirring occasionally, until golden, about 10 minutes. Stir in the cumin, corn, turkey, and pepper and cook until heated through, about 5 minutes. Add the roasted potatoes and cilantro and stir to combine. Season with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103060\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103060\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-add-turkey.jpg\" alt=\"Add the onion and cook, stirring occasionally, until golden, about 10 minutes. Stir in the cumin, corn, turkey, and pepper and cook until heated through, about 5 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-add-turkey.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-add-turkey-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-add-turkey-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-add-turkey-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-add-turkey-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-add-turkey-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the onion and cook, stirring occasionally, until golden, about 10 minutes. Stir in the cumin, corn, turkey, and pepper and cook until heated through, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103064\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103064\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-mix-together.jpg\" alt=\"Add the roasted potatoes and stir to combine. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-mix-together.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-mix-together-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-mix-together-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-mix-together-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-mix-together-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-mix-together-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the roasted potatoes and stir to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Serve the hash with a dollop of yogurt, a sprinkle of cilantro, and the lime wedges. Or top each portion with a fried egg.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103074\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103074\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-popped-egg.jpg\" alt=\"Serve the hash topped with a fried egg.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-popped-egg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-popped-egg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-popped-egg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-popped-egg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-popped-egg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-popped-egg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the hash topped with a fried egg. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Thanksgiving Side Dish: Roast Carrots and Parsnips with Honey and Thyme",
"title": "Thanksgiving Side Dish: Roast Carrots and Parsnips with Honey and Thyme",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Sweet, earthy, and beautifully hued, carrots and parsnips are equally at home together in a simple yet delicious side dish—a must-have on your Thanksgiving table.\u003c/p>\n\u003cp>Roasting root vegetables, or even winter squashes, brings out their sugary flavors and caramelizes the exterior while the interior becomes meltingly tender. The honey adds another level of sweetness, and the thyme brings in savory tones.\u003c/p>\n\u003cp>For a colorful presentation, choose heirloom carrots, which come in deep purples, yellow, oranges, and white. You can also use all carrots or all parsnips, or mix it up by adding more root vegetables like yellow sweet potatoes, yams, and turnips.\u003c/p>\n\u003cfigure id=\"attachment_103231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103231\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-colors.jpg\" alt=\"Heirloom carrots in a variety of colors.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heirloom carrots in a variety of colors. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Honey-Roasted Carrots and Parsnips\u003c/h3>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb parsnips, trimmed and peeled\u003c/li>\n\u003cli>1 lb small carrots, tops removed and scrubbed\u003c/li>\n\u003cli>2 tbsp olive oil\u003c/li>\n\u003cli>2 tbsp honey\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>3 sprigs fresh thyme\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103238\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-peel.jpg\" alt=\"Trim and peel the parsnips.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim and peel the parsnips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat oven to 425°F. Cut the parsnips and carrots into equal sized wedges (or leave whole if small). Put the vegetables on a rimmed baking sheet and drizzle with olive oil and 1 tbsp honey, then season with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103239\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-precook.jpg\" alt=\"Put the vegetables on a rimmed baking sheet and drizzle with olive oil and 1 tbsp honey, then season with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the vegetables on a rimmed baking sheet and drizzle with olive oil and 1 tbsp honey, then season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roast, tossing occasionally, until tender and golden brown, 35–40 minutes. Drizzle the remaining 1 tbsp honey over the vegetables about 5 minutes before they are done.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103232\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103232\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-cooked.jpg\" alt=\"Roast, tossing occasionally, until tender and golden brown, 35–40 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast, tossing occasionally, until tender and golden brown, 35–40 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Serve right away.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103234\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-finish.jpg\" alt=\"Serve the Honey-Roasted Carrots and Parsnips right away.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Honey-Roasted Carrots and Parsnips right away. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "This simple Thanksgiving side dish makes the most of colorful seasonal root vegetables.",
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"description": "This simple Thanksgiving side dish makes the most of colorful seasonal root vegetables.",
"title": "Thanksgiving Side Dish: Roast Carrots and Parsnips with Honey and Thyme | KQED",
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"headline": "Thanksgiving Side Dish: Roast Carrots and Parsnips with Honey and Thyme",
"datePublished": "2015-11-13T08:00:04-08:00",
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"slug": "thanksgiving-side-dish-roast-carrots-and-parsnips-with-honey-and-thyme",
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"sourceUrl": "https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/",
"source": "Thanksgiving Recipes",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sweet, earthy, and beautifully hued, carrots and parsnips are equally at home together in a simple yet delicious side dish—a must-have on your Thanksgiving table.\u003c/p>\n\u003cp>Roasting root vegetables, or even winter squashes, brings out their sugary flavors and caramelizes the exterior while the interior becomes meltingly tender. The honey adds another level of sweetness, and the thyme brings in savory tones.\u003c/p>\n\u003cp>For a colorful presentation, choose heirloom carrots, which come in deep purples, yellow, oranges, and white. You can also use all carrots or all parsnips, or mix it up by adding more root vegetables like yellow sweet potatoes, yams, and turnips.\u003c/p>\n\u003cfigure id=\"attachment_103231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103231\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-colors.jpg\" alt=\"Heirloom carrots in a variety of colors.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heirloom carrots in a variety of colors. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Honey-Roasted Carrots and Parsnips\u003c/h3>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb parsnips, trimmed and peeled\u003c/li>\n\u003cli>1 lb small carrots, tops removed and scrubbed\u003c/li>\n\u003cli>2 tbsp olive oil\u003c/li>\n\u003cli>2 tbsp honey\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>3 sprigs fresh thyme\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103238\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-peel.jpg\" alt=\"Trim and peel the parsnips.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim and peel the parsnips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat oven to 425°F. Cut the parsnips and carrots into equal sized wedges (or leave whole if small). Put the vegetables on a rimmed baking sheet and drizzle with olive oil and 1 tbsp honey, then season with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103239\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-precook.jpg\" alt=\"Put the vegetables on a rimmed baking sheet and drizzle with olive oil and 1 tbsp honey, then season with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the vegetables on a rimmed baking sheet and drizzle with olive oil and 1 tbsp honey, then season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roast, tossing occasionally, until tender and golden brown, 35–40 minutes. Drizzle the remaining 1 tbsp honey over the vegetables about 5 minutes before they are done.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103232\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103232\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-cooked.jpg\" alt=\"Roast, tossing occasionally, until tender and golden brown, 35–40 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast, tossing occasionally, until tender and golden brown, 35–40 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Serve right away.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103234\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-finish.jpg\" alt=\"Serve the Honey-Roasted Carrots and Parsnips right away.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Honey-Roasted Carrots and Parsnips right away. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Thanksgiving Side Dish: Creamy Brussels Sprouts and Bacon Gratin with Shallots and Gruyère",
"title": "Thanksgiving Side Dish: Creamy Brussels Sprouts and Bacon Gratin with Shallots and Gruyère",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>I hate Brussels sprouts. I think I say this every year. But everyone else seems to love them and want them on their holiday table. So this year, since I know I’ll be forced to make them (my entire family loves them), I am going all out and creating something I might actually eat. Introducing the richest, most decadent recipe involving the lowly Brussels sprout: a bacon-studded gratin bathed in Gruyère cheese sauce.\u003cbr>\n[aside postID='bayareabites_89601,bayareabites_53169' label='Thanksgiving Sides to Try']\u003cbr>\nNow, don’t get me wrong. At one point in my life I liked Brussels sprouts. And then I got pregnant (at Christmas, when Every Single Restaurant in the Universe serves Brussels sprouts with Everything) and completely went off winter vegetables. (So you see, it’s not my fault that I hate them, it’s my daughter's. She, of course, likes them. Go figure.)\u003c/p>\n\u003cp>I’ve since recovered and love kale, chard, butternut squash, parsnips, etc. But I just can’t find the love for these little cabbage heads.\u003c/p>\n\u003cp>Anyway, this year I had a brainstorm. Throw them into a gratin! With bacon! And Gruyère cheese sauce!\u003c/p>\n\u003cp>But watch out, this incredible side dish will have you picking away nonstop at the crispy-cheesy edges until half of it is gone. I know, because I ate a ton of it.\u003c/p>\n\u003cfigure id=\"attachment_103089\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103089\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-finish1.jpg\" alt=\"Brussels Sprouts Gratin with Bacon and Gruyere\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brussels Sprouts Gratin with Bacon and Gruyere \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Brussels Sprouts Gratin with Bacon and Gruyère\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 lbs small, tender Brussels sprouts, trimmed and halved\u003c/li>\n\u003cli>4 oz thick sliced bacon, chopped\u003c/li>\n\u003cli>3 large shallots, trimmed and thinly sliced\u003c/li>\n\u003cli>1 tbsp butter\u003c/li>\n\u003cli>3 tbsp flour\u003c/li>\n\u003cli>1/2 cup chicken broth\u003c/li>\n\u003cli>1 1/2 cups milk\u003c/li>\n\u003cli>1 packed cup shredded Gruyere cheese (about 6 oz)\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103094\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-sprouts.jpg\" alt=\"Tender Brussels sprouts, trimmed and halved.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tender Brussels sprouts, trimmed and halved. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103083\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103083\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots.jpg\" alt=\"Chop the bacon and thinly slice the shallots.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chop the bacon and thinly slice the shallots. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 400F.\u003c/li>\n\u003cli>Bring a large saucepan half filled with salted water to a boil over medium-high heat. Blanch the sprouts until just tender, 3 to 7 minutes (depends on the freshness and size of the sprouts). Drain in a colander and rinse under cold water to stop the cooking.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103084\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-cooked.jpg\" alt=\"Blanch the sprouts until just tender, 3 to 7 minutes. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Blanch the sprouts until just tender, 3 to 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large heatproof frying pan over medium heat, fry the bacon until crisp. Using a slotted spoon, transfer the bacon to paper towels and add the shallots. Fry until tender, stirring, about 5 minutes.\u003c/li>\n\u003cli>Drain off all but 2 tbsp fat and add the bacon and butter to the pan (if you don’t have 2 tbsp bacon fat, use 2 tbsp butter).\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103081\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103081\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-bacon-butter.jpg\" alt=\"Drain off all but 2 tbsp fat and add the bacon and butter to the pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain off all but 2 tbsp fat and add the bacon and butter to the pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth. Slowly add the chicken broth, then the milk, while whisking, until thickened and smooth. Add 1/2 cup of the cheese and stir until smooth. Season to taste with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103082\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103082\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-bacon-roux.jpg\" alt=\"Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103078\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103078\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-add-cheese.jpg\" alt=\"Add 1/2 cup of the cheese and stir until smooth. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add 1/2 cup of the cheese and stir until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the Brussels sprouts to the sauce and stir to combine. Spread into an even later. Sprinkle with the remaining cheese.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103080\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103080\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-add-sprouts.jpg\" alt=\"Add the Brussels sprouts to the sauce and stir to combine. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the Brussels sprouts to the sauce and stir to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103079\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103079\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-add-cheese1.jpg\" alt=\" Spread into an even later. Sprinkle with the remaining cheese.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread into an even later. Sprinkle with the remaining cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake until bubbly and golden brown, about 30 minutes. (If you like, pop it under the broiler to brown the top a bit more.) Let sit for about 10 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103090\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103090\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-in-oven.jpg\" alt=\"Bake until bubbly and golden brown, about 30 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until bubbly and golden brown, about 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-finish-spoon.jpg\" alt=\"Let sit for about 10 minutes before serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let sit for about 10 minutes before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Flecked with bacon and oozing with Gruyère cheese, Brussels sprouts have never been so extravagantly presented as in this over-the-top gratin. A perfect accompaniment to any winter holiday meal.",
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"description": "Flecked with bacon and oozing with Gruyère cheese, Brussels sprouts have never been so extravagantly presented as in this over-the-top gratin. A perfect accompaniment to any winter holiday meal.",
"title": "Thanksgiving Side Dish: Creamy Brussels Sprouts and Bacon Gratin with Shallots and Gruyère | KQED",
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"headline": "Thanksgiving Side Dish: Creamy Brussels Sprouts and Bacon Gratin with Shallots and Gruyère",
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"source": "Thanksgiving Recipes",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I hate Brussels sprouts. I think I say this every year. But everyone else seems to love them and want them on their holiday table. So this year, since I know I’ll be forced to make them (my entire family loves them), I am going all out and creating something I might actually eat. Introducing the richest, most decadent recipe involving the lowly Brussels sprout: a bacon-studded gratin bathed in Gruyère cheese sauce.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nNow, don’t get me wrong. At one point in my life I liked Brussels sprouts. And then I got pregnant (at Christmas, when Every Single Restaurant in the Universe serves Brussels sprouts with Everything) and completely went off winter vegetables. (So you see, it’s not my fault that I hate them, it’s my daughter's. She, of course, likes them. Go figure.)\u003c/p>\n\u003cp>I’ve since recovered and love kale, chard, butternut squash, parsnips, etc. But I just can’t find the love for these little cabbage heads.\u003c/p>\n\u003cp>Anyway, this year I had a brainstorm. Throw them into a gratin! With bacon! And Gruyère cheese sauce!\u003c/p>\n\u003cp>But watch out, this incredible side dish will have you picking away nonstop at the crispy-cheesy edges until half of it is gone. I know, because I ate a ton of it.\u003c/p>\n\u003cfigure id=\"attachment_103089\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103089\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-finish1.jpg\" alt=\"Brussels Sprouts Gratin with Bacon and Gruyere\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brussels Sprouts Gratin with Bacon and Gruyere \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Brussels Sprouts Gratin with Bacon and Gruyère\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 lbs small, tender Brussels sprouts, trimmed and halved\u003c/li>\n\u003cli>4 oz thick sliced bacon, chopped\u003c/li>\n\u003cli>3 large shallots, trimmed and thinly sliced\u003c/li>\n\u003cli>1 tbsp butter\u003c/li>\n\u003cli>3 tbsp flour\u003c/li>\n\u003cli>1/2 cup chicken broth\u003c/li>\n\u003cli>1 1/2 cups milk\u003c/li>\n\u003cli>1 packed cup shredded Gruyere cheese (about 6 oz)\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103094\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-sprouts.jpg\" alt=\"Tender Brussels sprouts, trimmed and halved.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tender Brussels sprouts, trimmed and halved. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103083\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103083\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots.jpg\" alt=\"Chop the bacon and thinly slice the shallots.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chop the bacon and thinly slice the shallots. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 400F.\u003c/li>\n\u003cli>Bring a large saucepan half filled with salted water to a boil over medium-high heat. Blanch the sprouts until just tender, 3 to 7 minutes (depends on the freshness and size of the sprouts). Drain in a colander and rinse under cold water to stop the cooking.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103084\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-cooked.jpg\" alt=\"Blanch the sprouts until just tender, 3 to 7 minutes. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Blanch the sprouts until just tender, 3 to 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large heatproof frying pan over medium heat, fry the bacon until crisp. Using a slotted spoon, transfer the bacon to paper towels and add the shallots. Fry until tender, stirring, about 5 minutes.\u003c/li>\n\u003cli>Drain off all but 2 tbsp fat and add the bacon and butter to the pan (if you don’t have 2 tbsp bacon fat, use 2 tbsp butter).\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103081\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103081\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-bacon-butter.jpg\" alt=\"Drain off all but 2 tbsp fat and add the bacon and butter to the pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain off all but 2 tbsp fat and add the bacon and butter to the pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth. Slowly add the chicken broth, then the milk, while whisking, until thickened and smooth. Add 1/2 cup of the cheese and stir until smooth. Season to taste with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103082\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103082\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-bacon-roux.jpg\" alt=\"Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103078\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103078\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-add-cheese.jpg\" alt=\"Add 1/2 cup of the cheese and stir until smooth. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add 1/2 cup of the cheese and stir until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the Brussels sprouts to the sauce and stir to combine. Spread into an even later. Sprinkle with the remaining cheese.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103080\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103080\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-add-sprouts.jpg\" alt=\"Add the Brussels sprouts to the sauce and stir to combine. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the Brussels sprouts to the sauce and stir to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103079\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103079\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-add-cheese1.jpg\" alt=\" Spread into an even later. Sprinkle with the remaining cheese.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread into an even later. Sprinkle with the remaining cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake until bubbly and golden brown, about 30 minutes. (If you like, pop it under the broiler to brown the top a bit more.) Let sit for about 10 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103090\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103090\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-in-oven.jpg\" alt=\"Bake until bubbly and golden brown, about 30 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until bubbly and golden brown, about 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-finish-spoon.jpg\" alt=\"Let sit for about 10 minutes before serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let sit for about 10 minutes before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Soft and Buttery Sweet Potato Dinner Rolls",
"title": "Soft and Buttery Sweet Potato Dinner Rolls",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>I love finding new ways to incorporate autumnal vegetables into nearly every aspect of the Thanksgiving meal, and these festive little pull-apart rolls are just the ticket. With a beautiful orange hue and a sweet, earthy flavor, these pair exceptionally well with nearly anything on the holiday table. Plus they're great to use with terrific turkey sandwiches the next day!\u003c/p>\n\u003cp>Making your own dinner rolls is easier than you think, and you can do most of the work one day ahead. Boil and puree the sweet potato up to 3 days in advance. Be sure to warm it up before adding it to the bread dough. Make the dough, let it rise, then divide and form the rolls up to a day in advance. Before you proof them, cover them and refrigerate them overnight. They will slowly rise over 24 hours. Let them sit at room temperature for about 1 hour before baking.\u003c/p>\n\u003cp>If you are feeling very adventurous, you can make these into pretty cloverleaf rolls. Divide the dough into 18 pieces as instructed. Divide each of those pieces into 3 pieces, roll each small piece into a ball and place 3 balls into well-greased muffin cups (you will need two 12-cup muffin pans to fill 18 muffin cups). Bake as directed.\u003c/p>\n\u003cfigure id=\"attachment_103137\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103137\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-finished-rack1.jpg\" alt=\"Soft and Buttery Sweet Potato Dinner Rolls\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-rack1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-rack1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-rack1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-rack1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-rack1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-rack1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Soft and Buttery Sweet Potato Dinner Rolls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 18 rolls\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 small orange-fleshed sweet potato (about 8 oz), peeled and cut into chunks\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>6 tbsp unsalted butter, plus 2 tbsp melted\u003c/li>\n\u003cli>2 tbsp honey\u003c/li>\n\u003cli>1/2 cup whole milk\u003c/li>\n\u003cli>1 package (2¼ tsp) active dry yeast\u003c/li>\n\u003cli>1 large egg, lightly beaten\u003c/li>\n\u003cli>3 cups all-purpose flour\u003c/li>\n\u003cli>1½ tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103126\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103126\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-cut-sweetpotato.jpg\" alt=\"Peel and cut sweet potato into chunks and cook until tender.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-cut-sweetpotato.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-cut-sweetpotato-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-cut-sweetpotato-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-cut-sweetpotato-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-cut-sweetpotato-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-cut-sweetpotato-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel and cut sweet potato into chunks and cook until tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place the sweet potato chunks in a saucepan and fill with cold water to cover. Add a large pinch of salt. Bring to a boil over high heat, then reduce the heat to medium and cook until very tender when pierced with the tip of a knife, about 20 minutes. Drain well. Add to the bowl of a food processor and process to a smooth puree. Measure 2/3 cup puree and set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103119\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103119\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-blend-sweetpotato.jpg\" alt=\"Add cooked potatoes to the bowl of a food processor and process to a smooth puree. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-blend-sweetpotato.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-blend-sweetpotato-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-blend-sweetpotato-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-blend-sweetpotato-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-blend-sweetpotato-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-blend-sweetpotato-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add cooked potatoes to the bowl of a food processor and process to a smooth puree. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a small saucepan, melt the 6 tbsp butter with the honey over low heat. Stir in the milk and gently warm the mixture to 110°F (it will happen quickly; if the temp is higher than 115°F let it cool). Pour into the bowl of a stand mixer. Stir in the yeast and let stand until foamy, about 5 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103140\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103140\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-yeast.jpg\" alt=\"Stir in the yeast and let stand until foamy, about 5 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-yeast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-yeast-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-yeast-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-yeast-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-yeast-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-yeast-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the yeast and let stand until foamy, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Stir in the sweet potato puree, egg, flour, and salt. Attach the dough hook and knead the dough on medium speed for about 5 minutes. The dough will be soft and sticky. Form the dough into a ball, cover the bowl with plastic wrap, and let rise in a warm, draft-free spot until doubled, about 1 hour.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103116\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103116\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-add-sweetpotato.jpg\" alt=\"Stir in the sweet potato puree, egg, flour, and salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-add-sweetpotato.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-add-sweetpotato-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-add-sweetpotato-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-add-sweetpotato-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-add-sweetpotato-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-add-sweetpotato-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the sweet potato puree, egg, flour, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103131\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103131\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-dough.jpg\" alt=\"Attach the dough hook and knead the dough on medium speed for about 5 minutes. The dough will be soft and sticky.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Attach the dough hook and knead the dough on medium speed for about 5 minutes. The dough will be soft and sticky. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103127\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103127\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-dough-big.jpg\" alt=\"Form the dough into a ball, cover the bowl with plastic wrap, and let rise in a warm, draft-free spot until doubled, about 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-big.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-big-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-big-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-big-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-big-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-big-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Form the dough into a ball, cover the bowl with plastic wrap, and let rise in a warm, draft-free spot until doubled, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Grease two 9-inch round cake pans. Dump the dough onto a floured work surface. Divide the dough into about 18 equal pieces, each about 1½ ounces. Roll each piece into a ball and place half of the balls into each prepared cake pan, spacing them evenly.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103130\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103130\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-dough-weigh.jpg\" alt=\"Dump the dough onto a floured work surface. Divide the dough into about 18 equal pieces, each about 1½ ounces.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-weigh.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-weigh-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-weigh-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-weigh-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-weigh-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-weigh-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dump the dough onto a floured work surface. Divide the dough into about 18 equal pieces, each about 1½ ounces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103132\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-doughballs.jpg\" alt=\"Roll each piece into a ball. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-doughballs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-doughballs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-doughballs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-doughballs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-doughballs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-doughballs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll each piece into a ball. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Brush the dough balls with half of the melted butter. Cover loosely with plastic wrap and let stand until puffy, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103120\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103120\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-brush-balls.jpg\" alt=\"Place half of the balls into each prepared cake pan, spacing them evenly. Brush the dough balls with half of the melted butter. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-balls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-balls-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-balls-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-balls-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-balls-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-balls-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place half of the balls into each prepared cake pan, spacing them evenly. Brush the dough balls with half of the melted butter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Position a rack in the middle of the oven and preheat to 375°F. Bake until the rolls are golden, about 18 minutes. Brush with the remaining 1 tablespoon melted butter as soon as they come out of the oven. Serve warm.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103117\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103117\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-balls-in-oven.jpg\" alt=\"Position a rack in the middle of the oven and preheat to 375°F. Bake until the rolls are golden, about 18 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-balls-in-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-balls-in-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-balls-in-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-balls-in-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-balls-in-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-balls-in-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Position a rack in the middle of the oven and preheat to 375°F. Bake until the rolls are golden, about 18 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103122\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103122\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-brush-cooked.jpg\" alt=\" Brush with the remaining 1 tablespoon melted butter as soon as they come out of the oven.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-cooked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-cooked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-cooked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush with the remaining 1 tablespoon melted butter as soon as they come out of the oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103133\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-finished-cluster.jpg\" alt=\"Serve the Sweet Potato Dinner Rolls warm.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-cluster.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-cluster-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-cluster-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-cluster-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-cluster-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-cluster-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Sweet Potato Dinner Rolls warm. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Complete your Thanksgiving feast with these buttery dinner rolls made with smashed sweet potatoes. ",
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"description": "Complete your Thanksgiving feast with these buttery dinner rolls made with smashed sweet potatoes. ",
"title": "Soft and Buttery Sweet Potato Dinner Rolls | KQED",
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"headline": "Soft and Buttery Sweet Potato Dinner Rolls",
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"slug": "tender-buttery-sweet-potato-dinner-rolls",
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"source": "Thanksgiving Recipes",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I love finding new ways to incorporate autumnal vegetables into nearly every aspect of the Thanksgiving meal, and these festive little pull-apart rolls are just the ticket. With a beautiful orange hue and a sweet, earthy flavor, these pair exceptionally well with nearly anything on the holiday table. Plus they're great to use with terrific turkey sandwiches the next day!\u003c/p>\n\u003cp>Making your own dinner rolls is easier than you think, and you can do most of the work one day ahead. Boil and puree the sweet potato up to 3 days in advance. Be sure to warm it up before adding it to the bread dough. Make the dough, let it rise, then divide and form the rolls up to a day in advance. Before you proof them, cover them and refrigerate them overnight. They will slowly rise over 24 hours. Let them sit at room temperature for about 1 hour before baking.\u003c/p>\n\u003cp>If you are feeling very adventurous, you can make these into pretty cloverleaf rolls. Divide the dough into 18 pieces as instructed. Divide each of those pieces into 3 pieces, roll each small piece into a ball and place 3 balls into well-greased muffin cups (you will need two 12-cup muffin pans to fill 18 muffin cups). Bake as directed.\u003c/p>\n\u003cfigure id=\"attachment_103137\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103137\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-finished-rack1.jpg\" alt=\"Soft and Buttery Sweet Potato Dinner Rolls\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-rack1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-rack1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-rack1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-rack1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-rack1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-rack1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Soft and Buttery Sweet Potato Dinner Rolls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 18 rolls\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 small orange-fleshed sweet potato (about 8 oz), peeled and cut into chunks\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>6 tbsp unsalted butter, plus 2 tbsp melted\u003c/li>\n\u003cli>2 tbsp honey\u003c/li>\n\u003cli>1/2 cup whole milk\u003c/li>\n\u003cli>1 package (2¼ tsp) active dry yeast\u003c/li>\n\u003cli>1 large egg, lightly beaten\u003c/li>\n\u003cli>3 cups all-purpose flour\u003c/li>\n\u003cli>1½ tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103126\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103126\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-cut-sweetpotato.jpg\" alt=\"Peel and cut sweet potato into chunks and cook until tender.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-cut-sweetpotato.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-cut-sweetpotato-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-cut-sweetpotato-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-cut-sweetpotato-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-cut-sweetpotato-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-cut-sweetpotato-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel and cut sweet potato into chunks and cook until tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place the sweet potato chunks in a saucepan and fill with cold water to cover. Add a large pinch of salt. Bring to a boil over high heat, then reduce the heat to medium and cook until very tender when pierced with the tip of a knife, about 20 minutes. Drain well. Add to the bowl of a food processor and process to a smooth puree. Measure 2/3 cup puree and set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103119\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103119\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-blend-sweetpotato.jpg\" alt=\"Add cooked potatoes to the bowl of a food processor and process to a smooth puree. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-blend-sweetpotato.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-blend-sweetpotato-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-blend-sweetpotato-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-blend-sweetpotato-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-blend-sweetpotato-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-blend-sweetpotato-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add cooked potatoes to the bowl of a food processor and process to a smooth puree. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a small saucepan, melt the 6 tbsp butter with the honey over low heat. Stir in the milk and gently warm the mixture to 110°F (it will happen quickly; if the temp is higher than 115°F let it cool). Pour into the bowl of a stand mixer. Stir in the yeast and let stand until foamy, about 5 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103140\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103140\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-yeast.jpg\" alt=\"Stir in the yeast and let stand until foamy, about 5 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-yeast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-yeast-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-yeast-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-yeast-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-yeast-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-yeast-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the yeast and let stand until foamy, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Stir in the sweet potato puree, egg, flour, and salt. Attach the dough hook and knead the dough on medium speed for about 5 minutes. The dough will be soft and sticky. Form the dough into a ball, cover the bowl with plastic wrap, and let rise in a warm, draft-free spot until doubled, about 1 hour.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103116\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103116\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-add-sweetpotato.jpg\" alt=\"Stir in the sweet potato puree, egg, flour, and salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-add-sweetpotato.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-add-sweetpotato-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-add-sweetpotato-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-add-sweetpotato-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-add-sweetpotato-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-add-sweetpotato-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the sweet potato puree, egg, flour, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103131\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103131\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-dough.jpg\" alt=\"Attach the dough hook and knead the dough on medium speed for about 5 minutes. The dough will be soft and sticky.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Attach the dough hook and knead the dough on medium speed for about 5 minutes. The dough will be soft and sticky. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103127\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103127\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-dough-big.jpg\" alt=\"Form the dough into a ball, cover the bowl with plastic wrap, and let rise in a warm, draft-free spot until doubled, about 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-big.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-big-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-big-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-big-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-big-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-big-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Form the dough into a ball, cover the bowl with plastic wrap, and let rise in a warm, draft-free spot until doubled, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Grease two 9-inch round cake pans. Dump the dough onto a floured work surface. Divide the dough into about 18 equal pieces, each about 1½ ounces. Roll each piece into a ball and place half of the balls into each prepared cake pan, spacing them evenly.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103130\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103130\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-dough-weigh.jpg\" alt=\"Dump the dough onto a floured work surface. Divide the dough into about 18 equal pieces, each about 1½ ounces.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-weigh.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-weigh-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-weigh-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-weigh-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-weigh-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-weigh-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dump the dough onto a floured work surface. Divide the dough into about 18 equal pieces, each about 1½ ounces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103132\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-doughballs.jpg\" alt=\"Roll each piece into a ball. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-doughballs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-doughballs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-doughballs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-doughballs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-doughballs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-doughballs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll each piece into a ball. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Brush the dough balls with half of the melted butter. Cover loosely with plastic wrap and let stand until puffy, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103120\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103120\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-brush-balls.jpg\" alt=\"Place half of the balls into each prepared cake pan, spacing them evenly. Brush the dough balls with half of the melted butter. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-balls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-balls-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-balls-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-balls-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-balls-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-balls-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place half of the balls into each prepared cake pan, spacing them evenly. Brush the dough balls with half of the melted butter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Position a rack in the middle of the oven and preheat to 375°F. Bake until the rolls are golden, about 18 minutes. Brush with the remaining 1 tablespoon melted butter as soon as they come out of the oven. Serve warm.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103117\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103117\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-balls-in-oven.jpg\" alt=\"Position a rack in the middle of the oven and preheat to 375°F. Bake until the rolls are golden, about 18 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-balls-in-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-balls-in-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-balls-in-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-balls-in-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-balls-in-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-balls-in-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Position a rack in the middle of the oven and preheat to 375°F. Bake until the rolls are golden, about 18 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103122\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103122\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-brush-cooked.jpg\" alt=\" Brush with the remaining 1 tablespoon melted butter as soon as they come out of the oven.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-cooked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-cooked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-cooked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush with the remaining 1 tablespoon melted butter as soon as they come out of the oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103133\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-finished-cluster.jpg\" alt=\"Serve the Sweet Potato Dinner Rolls warm.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-cluster.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-cluster-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-cluster-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-cluster-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-cluster-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-cluster-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Sweet Potato Dinner Rolls warm. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Animal Place Offers a Compassionate Thanksgiving Alternative for Turkeys",
"title": "Animal Place Offers a Compassionate Thanksgiving Alternative for Turkeys",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Thanksgiving can be a difficult holiday if you’re a vegan. Just ask Patricia Seals. The Martinez resident stopped eating all animal products in 2008 and was looking for a different way to celebrate.\u003c/p>\n\u003cp>For the past six years, she has joined vegans and their friends at the annual Thank the Turkeys event at Grass Valley’s \u003ca href=\"http://animalplace.org/\" target=\"_blank\">Animal Place\u003c/a>, a sanctuary for rescued farm animals.\u003c/p>\n\u003cp>This year's Thank the Turkeys is taking place Saturday, November 21 from 11 a.m. to 5 p.m. Tickets cost $65 for adults and $45 for children, and includes a multi-course vegan meal catered by \u003ca href=\"http://www.sanctuarybistro.com\" target=\"_blank\">Sanctuary Bistro\u003c/a> in Berkeley. \u003ca href=\"http://events.r20.constantcontact.com/register/event?oeidk=a07eblt2ujde32ed510&llr=yx8spybab\" target=\"_blank\">Pre-registration is required\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_103015\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-103015\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/santuarybistrofamily-800x533.jpg\" alt=\"The owners of Berkeley's Sanctuary Bistro, Barry Horton and Jennifer Jones Horton, are supporters of Animal Place.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/santuarybistrofamily-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/santuarybistrofamily-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/santuarybistrofamily-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/santuarybistrofamily-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/santuarybistrofamily-960x640.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The owners of Berkeley's Sanctuary Bistro, Barry Horton and Jennifer Jones Horton, are supporters of Animal Place. \u003ccite>(Courtesy of Animal Place)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s a good way for people who love animals to celebrate the holiday, and have good food and good company in a completely cruelty-free and compassionate way,” said Seals.\u003c/p>\n\u003cp>Besides the vegan meal, the hallmark of the event is an opportunity to interact with chickens and turkeys -- as well as other animals -- that have been rescued from farms. One of those turkeys is Jude. In 2012, when his peers were being rounded up to be taken to the slaughterhouse before Thanksgiving, Jude, who had spent his life on a free-range farm in Petaluma, managed to hide in a corner of the barn.\u003c/p>\n\u003cfigure id=\"attachment_103013\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg class=\"size-thumbnail wp-image-103013\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/jude-e1446776431366-400x469.jpg\" alt=\"Jude was rescued when he avoided the Thanksgiving slaughter.\" width=\"400\" height=\"469\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/jude-e1446776431366-400x469.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/jude-e1446776431366-800x939.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/jude-e1446776431366-1180x1385.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/jude-e1446776431366-960x1127.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/jude-e1446776431366.jpg 1365w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Jude was rescued when he avoided the Thanksgiving slaughter. \u003ccite>(Courtesy of Animal Place)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A neighbor called Animal Place to tell them about Jude, and Animal Place \u003ca href=\"https://www.youtube.com/watch?v=5-FiwWF_6nY&feature=youtu.be\" target=\"_blank\">rescue workers came and got him\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We started Thank the Turkeys six years ago as a way to introduce the public as well as our supporters to the amazing turkeys and other animals who live in our sanctuary,” said Marji Beach, Animal Place’s education director.\u003c/p>\n\u003cp>“We kill 45 million turkeys for Thanksgiving every year,” said Beach. “Our event is for people to see you can have a delicious plant-based Thanksgiving dinner and cut out the cruelty, by not having a large bird as the centerpiece, and have them as our friends.”\u003c/p>\n\u003cp>Of the 14 turkeys at Animal Place, “most of them have been rescued directly from farms or were cruelty cases,” said Beach. “And a few came to us a few weeks before Thanksgiving one year, someone had rescued them from a farm, and left them in a box in our driveway.”\u003c/p>\n\u003cfigure id=\"attachment_103014\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-103014\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cheyenne-800x533.jpg\" alt=\"Cheyenne was one of the turkeys left in a box in Animal Place's driveway.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/cheyenne-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cheyenne-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cheyenne-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cheyenne-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cheyenne-960x640.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Cheyenne was one of the turkeys left in a box in Animal Place's driveway. \u003ccite>(Courtesy of Animal Place)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Animal Place serves as a sanctuary for farm animals that would most often be killed, either for meat or because they are no longer useful to the farmer. The turkeys that reside there are not a large part of the population, but “they have a lot of special needs,” said Beach. “It can be tough to take care of them, but we take as many as we physically and financially can care for.”\u003c/p>\n\u003cp>Because the turkeys are bred specifically for human consumption, they have very large breast muscles, which causes them multiple health problems, said Beach.\u003c/p>\n\u003cp>“They can have arthritis, joint problems, heart attacks, or they can’t fly or perch,” she said. “They often can’t do most behaviors they want to do because they’ve been bred to be really big.”\u003c/p>\n\u003cp>At the upcoming event, visitors will be able to interact with all the animals at the sanctuary, and feed sweet potato pie to the chickens and turkeys.\u003c/p>\n\u003cp>“Everyone loves that,” said Beach.\u003c/p>\n\u003cp>Photographers will be on hand to capture guests feeding pie to the animals. Jeffrey Masson, a best-selling author who specializes in the emotional life of animals, is the featured guest speaker.\u003c/p>\n\u003cp>The menu will feature such dishes as cremini mushroom caps filled with walnut and mushroom pate, and portabello and spinach bread pudding in a soy custard.\u003c/p>\n\u003cp>While Beach sees new faces every year, there are quite a few, like Seals, to whom this has become their Thanksgiving tradition.\u003c/p>\n\u003cfigure id=\"attachment_103109\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/Patricia1920.jpg\" alt=\"Patricia Seals at another Animal Place event. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-103109\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/Patricia1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Patricia1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Patricia1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Patricia1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Patricia1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Patricia1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Patricia Seals at another Animal Place event. \u003ccite>(Courtesy of Patricia Seals)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Seals said the event has saved her sanity in some ways, as she’s grateful to have the opportunity to mark the holiday by showing appreciation for the turkeys when “everyone else is throwing turkeys into their shopping carts.”\u003c/p>\n\u003cp>Given that Martinez is not exactly a vegan hotspot, she added, she appreciates the sense of community she feels at Animal Place.\u003c/p>\n\u003cp>“I always go alone, but I’m never alone,” she said. “The people there are happy to sit and talk with you and you’re among friends there.”\u003c/p>\n\u003cp>Both Seals and Beach said that non-vegans are welcome too, as some attendees bring their non-vegan family members.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“A lot who come to the event are vegan or veg-curious who maybe don’t have a supportive family or network of friends to have a vegan dinner, so this is their chance,” said Beach. “But most of all, this is a fun day to come together with people who appreciate turkeys for who they are and not as something to eat.”\u003c/p>\n\n",
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"excerpt": "Looking for a cruelty-free, vegan-friendly way to celebrate Thanksgiving? Animal Place's Thank the Turkeys event might be just the ticket.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Thanksgiving can be a difficult holiday if you’re a vegan. Just ask Patricia Seals. The Martinez resident stopped eating all animal products in 2008 and was looking for a different way to celebrate.\u003c/p>\n\u003cp>For the past six years, she has joined vegans and their friends at the annual Thank the Turkeys event at Grass Valley’s \u003ca href=\"http://animalplace.org/\" target=\"_blank\">Animal Place\u003c/a>, a sanctuary for rescued farm animals.\u003c/p>\n\u003cp>This year's Thank the Turkeys is taking place Saturday, November 21 from 11 a.m. to 5 p.m. Tickets cost $65 for adults and $45 for children, and includes a multi-course vegan meal catered by \u003ca href=\"http://www.sanctuarybistro.com\" target=\"_blank\">Sanctuary Bistro\u003c/a> in Berkeley. \u003ca href=\"http://events.r20.constantcontact.com/register/event?oeidk=a07eblt2ujde32ed510&llr=yx8spybab\" target=\"_blank\">Pre-registration is required\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_103015\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-103015\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/santuarybistrofamily-800x533.jpg\" alt=\"The owners of Berkeley's Sanctuary Bistro, Barry Horton and Jennifer Jones Horton, are supporters of Animal Place.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/santuarybistrofamily-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/santuarybistrofamily-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/santuarybistrofamily-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/santuarybistrofamily-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/santuarybistrofamily-960x640.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The owners of Berkeley's Sanctuary Bistro, Barry Horton and Jennifer Jones Horton, are supporters of Animal Place. \u003ccite>(Courtesy of Animal Place)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s a good way for people who love animals to celebrate the holiday, and have good food and good company in a completely cruelty-free and compassionate way,” said Seals.\u003c/p>\n\u003cp>Besides the vegan meal, the hallmark of the event is an opportunity to interact with chickens and turkeys -- as well as other animals -- that have been rescued from farms. One of those turkeys is Jude. In 2012, when his peers were being rounded up to be taken to the slaughterhouse before Thanksgiving, Jude, who had spent his life on a free-range farm in Petaluma, managed to hide in a corner of the barn.\u003c/p>\n\u003cfigure id=\"attachment_103013\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg class=\"size-thumbnail wp-image-103013\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/jude-e1446776431366-400x469.jpg\" alt=\"Jude was rescued when he avoided the Thanksgiving slaughter.\" width=\"400\" height=\"469\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/jude-e1446776431366-400x469.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/jude-e1446776431366-800x939.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/jude-e1446776431366-1180x1385.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/jude-e1446776431366-960x1127.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/jude-e1446776431366.jpg 1365w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Jude was rescued when he avoided the Thanksgiving slaughter. \u003ccite>(Courtesy of Animal Place)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A neighbor called Animal Place to tell them about Jude, and Animal Place \u003ca href=\"https://www.youtube.com/watch?v=5-FiwWF_6nY&feature=youtu.be\" target=\"_blank\">rescue workers came and got him\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We started Thank the Turkeys six years ago as a way to introduce the public as well as our supporters to the amazing turkeys and other animals who live in our sanctuary,” said Marji Beach, Animal Place’s education director.\u003c/p>\n\u003cp>“We kill 45 million turkeys for Thanksgiving every year,” said Beach. “Our event is for people to see you can have a delicious plant-based Thanksgiving dinner and cut out the cruelty, by not having a large bird as the centerpiece, and have them as our friends.”\u003c/p>\n\u003cp>Of the 14 turkeys at Animal Place, “most of them have been rescued directly from farms or were cruelty cases,” said Beach. “And a few came to us a few weeks before Thanksgiving one year, someone had rescued them from a farm, and left them in a box in our driveway.”\u003c/p>\n\u003cfigure id=\"attachment_103014\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-103014\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cheyenne-800x533.jpg\" alt=\"Cheyenne was one of the turkeys left in a box in Animal Place's driveway.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/cheyenne-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cheyenne-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cheyenne-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cheyenne-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cheyenne-960x640.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Cheyenne was one of the turkeys left in a box in Animal Place's driveway. \u003ccite>(Courtesy of Animal Place)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Animal Place serves as a sanctuary for farm animals that would most often be killed, either for meat or because they are no longer useful to the farmer. The turkeys that reside there are not a large part of the population, but “they have a lot of special needs,” said Beach. “It can be tough to take care of them, but we take as many as we physically and financially can care for.”\u003c/p>\n\u003cp>Because the turkeys are bred specifically for human consumption, they have very large breast muscles, which causes them multiple health problems, said Beach.\u003c/p>\n\u003cp>“They can have arthritis, joint problems, heart attacks, or they can’t fly or perch,” she said. “They often can’t do most behaviors they want to do because they’ve been bred to be really big.”\u003c/p>\n\u003cp>At the upcoming event, visitors will be able to interact with all the animals at the sanctuary, and feed sweet potato pie to the chickens and turkeys.\u003c/p>\n\u003cp>“Everyone loves that,” said Beach.\u003c/p>\n\u003cp>Photographers will be on hand to capture guests feeding pie to the animals. Jeffrey Masson, a best-selling author who specializes in the emotional life of animals, is the featured guest speaker.\u003c/p>\n\u003cp>The menu will feature such dishes as cremini mushroom caps filled with walnut and mushroom pate, and portabello and spinach bread pudding in a soy custard.\u003c/p>\n\u003cp>While Beach sees new faces every year, there are quite a few, like Seals, to whom this has become their Thanksgiving tradition.\u003c/p>\n\u003cfigure id=\"attachment_103109\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/Patricia1920.jpg\" alt=\"Patricia Seals at another Animal Place event. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-103109\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/Patricia1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Patricia1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Patricia1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Patricia1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Patricia1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Patricia1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Patricia Seals at another Animal Place event. \u003ccite>(Courtesy of Patricia Seals)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Seals said the event has saved her sanity in some ways, as she’s grateful to have the opportunity to mark the holiday by showing appreciation for the turkeys when “everyone else is throwing turkeys into their shopping carts.”\u003c/p>\n\u003cp>Given that Martinez is not exactly a vegan hotspot, she added, she appreciates the sense of community she feels at Animal Place.\u003c/p>\n\u003cp>“I always go alone, but I’m never alone,” she said. “The people there are happy to sit and talk with you and you’re among friends there.”\u003c/p>\n\u003cp>Both Seals and Beach said that non-vegans are welcome too, as some attendees bring their non-vegan family members.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“A lot who come to the event are vegan or veg-curious who maybe don’t have a supportive family or network of friends to have a vegan dinner, so this is their chance,” said Beach. “But most of all, this is a fun day to come together with people who appreciate turkeys for who they are and not as something to eat.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Homemade Thanksgiving: Wild Mushroom, Shallot, and Sourdough Stuffing with Herbs",
"title": "Homemade Thanksgiving: Wild Mushroom, Shallot, and Sourdough Stuffing with Herbs",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>I’m a Thanksgiving purist. A lover of the classics. So for me, the Thanksgiving meal must consist of, at the very minimum, turkey, stuffing, gravy, and cranberry sauce. And typically I make the same recipes every year (sometimes the turkey is roasted, as in this year, and sometimes \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/\">grilled\u003c/a>, if I get kicked out of the oven). But every so often I veer ever so slightly off my very strict path and make something that is just a teeny bit different. This savory mushroom-laden stuffing is classic enough to keep me happy, but with a slight little twist that makes perfect sense on my holiday table.\u003c/p>\n\u003cp>It has all the components of a traditional favorite with torn country-style bread, lots of onions and celery, and plenty of herbs and butter. But instead of sage I used thyme and added loads of earthy mushrooms, cream, and eggs. It’s almost like a savory bread pudding, but not quite that custardy.\u003c/p>\n\u003cp>This stuffing is a snap to put together up to one day in advance, and then just let it bake for the last hour before dinner.\u003c/p>\n\u003cp>\u003cstrong>A word to the wise:\u003c/strong> even though this is called “stuffing,” I stopped stuffing my bird many years ago and recommend that you bake this alongside the bird. You still get plenty of crisp, browned crust and loads of flavor, without the fear of undercooked bird juices getting into your glorious stuffing.\u003c/p>\n\u003cfigure id=\"attachment_103251\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103251\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-cutting-shrooms.jpg\" alt=\"Prep the wild mushrooms\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cutting-shrooms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cutting-shrooms-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cutting-shrooms-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cutting-shrooms-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cutting-shrooms-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cutting-shrooms-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prep the wild mushrooms \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Wild Mushroom Stuffing\u003c/h3>\n\u003cp>\u003cem>Makes 8 to 10 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>6 tablespoons unsalted butter, plus more for greasing\u003c/li>\n\u003cli>1 large yellow onion, finely chopped\u003c/li>\n\u003cli>3 shallots, finely chopped\u003c/li>\n\u003cli>3 celery stalks, finely chopped\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>2 tbsp chopped fresh thyme leaves\u003c/li>\n\u003cli>1 1/2 lbs mixed mushrooms such as chanterelle, porcini or trumpet, and shiitake, brushed clean and sliced\u003c/li>\n\u003cli>1/4 cup dry white wine\u003c/li>\n\u003cli>1 lb loaf good-quality sourdough peasant bread, cut into cubes and toasted in the oven\u003c/li>\n\u003cli>1 cup chicken stock, plus more as needed\u003c/li>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>3 large eggs\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103250\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103250\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-cut-bread.jpg\" alt=\"Cut the sourdough peasant bread into cubes and toast in the oven\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cut-bread.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cut-bread-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cut-bread-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cut-bread-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cut-bread-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cut-bread-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the sourdough peasant bread into cubes and toast in the oven \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 375F. Generously butter a 9-by-13-inch baking dish.\u003c/li>\n\u003cli>In a large frying pan, melt the butter over medium-high heat. Add the onion, shallots, celery, and a pinch of salt and sauté until tender and starting to brown, about 10 minutes. Add the thyme and cook for 1 minute. Add the mushrooms and cook, stirring, until tender, about 5 minutes. Stir in the wine continue to cook for about 1 minute. Scrape into a large bowl. Add the bread cubes and toss to combine.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103256\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103256\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-saute-veg-raw.jpg\" alt=\"In a large frying pan, melt the butter over medium-high heat. Add the prepped onion, shallots, celery, and a pinch of salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large frying pan, melt the butter over medium-high heat. Add the prepped onion, shallots, celery, and a pinch of salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103257\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-saute-veg.jpg\" alt=\"Sauté the vegetables until they are tender and start to brown, about 10 minutes. Add the thyme and cook for 1 minute.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sauté the vegetables until they are tender and start to brown, about 10 minutes. Add the thyme and cook for 1 minute. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103255\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103255\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-saute-shrooms.jpg\" alt=\"Add the mushrooms and cook, stirring, until tender, about 5 minutes. Stir in the wine continue to cook for about 1 minute.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-shrooms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-shrooms-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-shrooms-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-shrooms-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-shrooms-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-shrooms-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the mushrooms and cook, stirring, until tender, about 5 minutes. Stir in the wine continue to cook for about 1 minute. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103269\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-add-bread.jpg\" alt=\"Scrape the mushroom mixture into a large bowl. Add the bread cubes and toss to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-bread.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-bread-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-bread-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-bread-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-bread-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-bread-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scrape the mushroom mixture into a large bowl. Add the bread cubes and toss to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In another bowl, whisk together the chicken stock, cream, and eggs. Pour over the bread mixture and toss to thoroughly combine.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103260\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103260\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-whisk.jpg\" alt=\"In another bowl, whisk together the chicken stock, cream, and eggs. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-whisk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-whisk-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-whisk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-whisk-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-whisk-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-whisk-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In another bowl, whisk together the chicken stock, cream, and eggs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103247\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103247\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-add-liquid.jpg\" alt=\"Pour over the bread mixture and toss to thoroughly combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-liquid.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-liquid-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-liquid-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-liquid-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-liquid-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-liquid-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour over the bread mixture and toss to thoroughly combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Scrape into the baking dish and spread into a thick, even layer. Cover with foil and bake for 30 minutes. Remove the foil and bake until browned and crisp on the top and edges, about 30 minutes longer.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103248\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103248\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-bowl-to-dish.jpg\" alt=\"Scrape into the baking dish and spread into a thick, even layer. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-bowl-to-dish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-bowl-to-dish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-bowl-to-dish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-bowl-to-dish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-bowl-to-dish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-bowl-to-dish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scrape into the baking dish and spread into a thick, even layer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103252\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103252\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-finish-sideview.jpg\" alt=\"Cover with foil and bake for 30 minutes. Remove the foil and bake until browned and crisp on the top and edges, about 30 minutes longer.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-sideview.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-sideview-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-sideview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-sideview-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-sideview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-sideview-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover with foil and bake for 30 minutes. Remove the foil and bake until browned and crisp on the top and edges, about 30 minutes longer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Earthy, savory bread stuffing that’s good enough to eat all on its own? That’s what we want on our Thanksgiving table.",
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"title": "Homemade Thanksgiving: Wild Mushroom, Shallot, and Sourdough Stuffing with Herbs | KQED",
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"headline": "Homemade Thanksgiving: Wild Mushroom, Shallot, and Sourdough Stuffing with Herbs",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m a Thanksgiving purist. A lover of the classics. So for me, the Thanksgiving meal must consist of, at the very minimum, turkey, stuffing, gravy, and cranberry sauce. And typically I make the same recipes every year (sometimes the turkey is roasted, as in this year, and sometimes \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/\">grilled\u003c/a>, if I get kicked out of the oven). But every so often I veer ever so slightly off my very strict path and make something that is just a teeny bit different. This savory mushroom-laden stuffing is classic enough to keep me happy, but with a slight little twist that makes perfect sense on my holiday table.\u003c/p>\n\u003cp>It has all the components of a traditional favorite with torn country-style bread, lots of onions and celery, and plenty of herbs and butter. But instead of sage I used thyme and added loads of earthy mushrooms, cream, and eggs. It’s almost like a savory bread pudding, but not quite that custardy.\u003c/p>\n\u003cp>This stuffing is a snap to put together up to one day in advance, and then just let it bake for the last hour before dinner.\u003c/p>\n\u003cp>\u003cstrong>A word to the wise:\u003c/strong> even though this is called “stuffing,” I stopped stuffing my bird many years ago and recommend that you bake this alongside the bird. You still get plenty of crisp, browned crust and loads of flavor, without the fear of undercooked bird juices getting into your glorious stuffing.\u003c/p>\n\u003cfigure id=\"attachment_103251\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103251\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-cutting-shrooms.jpg\" alt=\"Prep the wild mushrooms\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cutting-shrooms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cutting-shrooms-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cutting-shrooms-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cutting-shrooms-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cutting-shrooms-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cutting-shrooms-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prep the wild mushrooms \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Wild Mushroom Stuffing\u003c/h3>\n\u003cp>\u003cem>Makes 8 to 10 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>6 tablespoons unsalted butter, plus more for greasing\u003c/li>\n\u003cli>1 large yellow onion, finely chopped\u003c/li>\n\u003cli>3 shallots, finely chopped\u003c/li>\n\u003cli>3 celery stalks, finely chopped\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>2 tbsp chopped fresh thyme leaves\u003c/li>\n\u003cli>1 1/2 lbs mixed mushrooms such as chanterelle, porcini or trumpet, and shiitake, brushed clean and sliced\u003c/li>\n\u003cli>1/4 cup dry white wine\u003c/li>\n\u003cli>1 lb loaf good-quality sourdough peasant bread, cut into cubes and toasted in the oven\u003c/li>\n\u003cli>1 cup chicken stock, plus more as needed\u003c/li>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>3 large eggs\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103250\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103250\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-cut-bread.jpg\" alt=\"Cut the sourdough peasant bread into cubes and toast in the oven\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cut-bread.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cut-bread-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cut-bread-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cut-bread-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cut-bread-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cut-bread-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the sourdough peasant bread into cubes and toast in the oven \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 375F. Generously butter a 9-by-13-inch baking dish.\u003c/li>\n\u003cli>In a large frying pan, melt the butter over medium-high heat. Add the onion, shallots, celery, and a pinch of salt and sauté until tender and starting to brown, about 10 minutes. Add the thyme and cook for 1 minute. Add the mushrooms and cook, stirring, until tender, about 5 minutes. Stir in the wine continue to cook for about 1 minute. Scrape into a large bowl. Add the bread cubes and toss to combine.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103256\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103256\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-saute-veg-raw.jpg\" alt=\"In a large frying pan, melt the butter over medium-high heat. Add the prepped onion, shallots, celery, and a pinch of salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large frying pan, melt the butter over medium-high heat. Add the prepped onion, shallots, celery, and a pinch of salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103257\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-saute-veg.jpg\" alt=\"Sauté the vegetables until they are tender and start to brown, about 10 minutes. Add the thyme and cook for 1 minute.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sauté the vegetables until they are tender and start to brown, about 10 minutes. Add the thyme and cook for 1 minute. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103255\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103255\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-saute-shrooms.jpg\" alt=\"Add the mushrooms and cook, stirring, until tender, about 5 minutes. Stir in the wine continue to cook for about 1 minute.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-shrooms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-shrooms-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-shrooms-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-shrooms-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-shrooms-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-shrooms-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the mushrooms and cook, stirring, until tender, about 5 minutes. Stir in the wine continue to cook for about 1 minute. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103269\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-add-bread.jpg\" alt=\"Scrape the mushroom mixture into a large bowl. Add the bread cubes and toss to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-bread.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-bread-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-bread-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-bread-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-bread-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-bread-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scrape the mushroom mixture into a large bowl. Add the bread cubes and toss to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In another bowl, whisk together the chicken stock, cream, and eggs. Pour over the bread mixture and toss to thoroughly combine.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103260\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103260\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-whisk.jpg\" alt=\"In another bowl, whisk together the chicken stock, cream, and eggs. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-whisk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-whisk-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-whisk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-whisk-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-whisk-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-whisk-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In another bowl, whisk together the chicken stock, cream, and eggs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103247\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103247\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-add-liquid.jpg\" alt=\"Pour over the bread mixture and toss to thoroughly combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-liquid.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-liquid-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-liquid-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-liquid-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-liquid-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-liquid-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour over the bread mixture and toss to thoroughly combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Scrape into the baking dish and spread into a thick, even layer. Cover with foil and bake for 30 minutes. Remove the foil and bake until browned and crisp on the top and edges, about 30 minutes longer.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103248\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103248\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-bowl-to-dish.jpg\" alt=\"Scrape into the baking dish and spread into a thick, even layer. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-bowl-to-dish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-bowl-to-dish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-bowl-to-dish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-bowl-to-dish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-bowl-to-dish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-bowl-to-dish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scrape into the baking dish and spread into a thick, even layer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103252\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103252\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-finish-sideview.jpg\" alt=\"Cover with foil and bake for 30 minutes. Remove the foil and bake until browned and crisp on the top and edges, about 30 minutes longer.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-sideview.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-sideview-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-sideview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-sideview-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-sideview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-sideview-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover with foil and bake for 30 minutes. Remove the foil and bake until browned and crisp on the top and edges, about 30 minutes longer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Homemade Thanksgiving: Classic Dry-Brined and Butter-Basted Roast Turkey with Herbs",
"title": "Homemade Thanksgiving: Classic Dry-Brined and Butter-Basted Roast Turkey with Herbs",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Deep-fried, smoked, grilled, \u003ca href=\"https://en.wikipedia.org/wiki/Spatchcock\" target=\"_blank\" rel=\"noopener\">spatchcocked\u003c/a>, stuffed, dismantled, braised, submerged in a vat of brine...over the many years I’ve been making Thanksgiving dinner, I’ve prepared turkey every which way, some more successful than others. But this year I’m going old-school with a big beautiful bird roasted in my oven.\u003c/p>\n\u003cp>[contextly_sidebar id=\"IM0mzTIbMqWDWdHmceomXz8YTPrbNolp\"]I’ve learned some key tips through my experiments: brined turkeys taste better, butter helps keep things moist, and don’t stuff your turkey or you risk food poisoning (plus I find it a bit gross.) So, with the stuffing on the side, this year I decided to treat my turkey the way I like to treat my roast chicken.\u003c/p>\n\u003cp>The first step is to dry brine it. What does that mean? Rub the turkey all over (inside and out, under and over the skin) with plenty of kosher salt and then let it sit and let the salt work its magic over one or two days. It works the way a wet brine does, which is to impart salty flavor into the meat.\u003c/p>\n\u003cfigure id=\"attachment_102959\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102959\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-salt.jpg\" alt=\"Rub the turkey all over, inside and out, under the skin and over the skin, with plenty of kosher salt and then let it sit and let the salt work its magic.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-salt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-salt-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-salt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-salt-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-salt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-salt-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the turkey all over, inside and out, under the skin and over the skin, with plenty of kosher salt and then let it sit and let the salt work its magic. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next step: take the chill off the turkey and dry it all over with paper towels. I don’t bother rinsing it (and there's too much risk of cross-contamination with a giant dripping bird.) Drying it helps keep it from sticking, and helps the butter stick to it.\u003c/p>\n\u003cfigure id=\"attachment_102949\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102949\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-dry.jpg\" alt=\"Take the chill off the turkey and dry it all over with paper towels.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-dry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-dry-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-dry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-dry-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-dry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-dry-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Take the chill off the turkey and dry it all over with paper towels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then rub that bird all over with a herb-infused butter as you did with the salt: inside and out and under and over the skin. Stuff it with a few aromatics (but not so many that there is no air circulation inside the bird), pop it on a rack in a roasting pan, and roast, roast, roast away.\u003c/p>\n\u003cfigure id=\"attachment_102957\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102957\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-rub-butter.jpg\" alt=\"Rub that bird all over with a herb-infused butter, inside and out and under and over the skin.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-rub-butter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-rub-butter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-rub-butter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-rub-butter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-rub-butter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-rub-butter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub that bird all over with a herb-infused butter, inside and out and under and over the skin. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I like to keep some liquid in the bottom of the roasting pan to help keep things moist -- plus it makes for a great gravy base when you're ready to make it. I also like to turn the bird while cooking to make sure it’s all nice and crisp and browned.\u003c/p>\n\u003cfigure id=\"attachment_102943\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102943\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-add-liquid.jpg\" alt=\"I like to keep some liquid in the bottom of the roasting pan to help keep things moist.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-liquid.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-liquid-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-liquid-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-liquid-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-liquid-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-liquid-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I like to keep some liquid in the bottom of the roasting pan to help keep things moist. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Keep an eye on the temperature with an instant-read thermometer to make sure you don’t over or under cook this beauty.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Happy Turkey Day!\u003c/p>\n\u003ch3>Dry-Brined Herbed Roast Turkey\u003c/h3>\n\u003cp>\u003cem>Makes 12+ servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One 14-lb turkey, ideally organic and pasture-raised, defrosted if frozen\u003c/li>\n\u003cli>About 1/4 cup kosher salt\u003c/li>\n\u003cli>6 tbsp unsalted butter, at room temperature\u003c/li>\n\u003cli>1 tbsp chopped fresh thyme leaves\u003c/li>\n\u003cli>1 tbsp chopped fresh sage leaves\u003c/li>\n\u003cli>1 small yellow onion, roughly chopped\u003c/li>\n\u003cli>1 carrot, roughly chopped\u003c/li>\n\u003cli>1 cup turkey stock, chicken broth, or white wine\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>\u003cem>One to two days before roasting:\u003c/em>\u003cbr>\nRub the salt all over the turkey, under and over the skin and in the cavities. Place it in a roasting pan or a baking pan, cover tightly with plastic wrap and refrigerate until ready to cook.\u003c/li>\n\u003cli>\u003cem>The day you plan to serve the turkey:\u003c/em>\u003cbr>\nRemove the turkey from the refrigerator about 1 hour before roasting.\u003c/li>\n\u003cli>Meanwhile, preheat the oven to 400F. In a bowl, stir together the butter, thyme, and sage until well combined.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102948\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102948\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-butter.jpg\" alt=\"In a bowl, stir together the butter, thyme, and sage until well combined.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together the butter, thyme, and sage until well combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Using paper towels, dry the turkey inside and out. Rub the butter mixture under and over the top of the skin. Stuff the cavity with the onion, carrot and parsley sprigs.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102946\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102946\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-butter-inside1.jpg\" alt=\"Rub the butter mixture under the skin and over the top of the skin.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-inside1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-inside1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-inside1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-inside1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-inside1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-inside1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the butter mixture under the skin and over the top of the skin. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102942\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102942\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-add-carrots.jpg\" alt=\"Stuff the cavity with the onion, carrot and parsley sprigs.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-carrots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-carrots-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-carrots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-carrots-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-carrots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-carrots-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stuff the cavity with the onion, carrot and parsley sprigs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Set the turkey on a roasting rack set inside of a roasting pan just big enough to hold the turkey. Add the stock or wine to the pan.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102952\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-oven-raw.jpg\" alt=\"Roast the turkey for 1 hour, then reduce the heat to 375F.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the turkey for 1 hour, then reduce the heat to 375F. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roast the turkey for 1 hour, then reduce the heat to 375F. Turn the bird upside down to brown the bottom. Continue to roast, basting the turkey occasionally with the pan juices, for 1 more hour. Remove the turkey from the oven and carefully turn the bird breast side up. Continue to roast until the temperature reads 165F in the thickest part of the breast away from the bone or 170F in the thickest part of the thigh away from the bone. The turkey juices should run clear.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102963\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102963\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-turn-bird.jpg\" alt=\"Turn the bird upside down to brown the bottom. Continue to roast, basting the turkey occasionally with the pan juices, for 1 more hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-turn-bird.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-turn-bird-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-turn-bird-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-turn-bird-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-turn-bird-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-turn-bird-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn the bird upside down to brown the bottom. Continue to roast, basting the turkey occasionally with the pan juices, for 1 more hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Remove the turkey from the oven, transfer to a carving board, loosely tent with foil, and let rest for 15 minutes while you prepare the gravy from the pan juices.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102951\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102951\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-oven-done.jpg\" alt=\"Remove the turkey from the oven and carefully turn the bird breast side up. Continue to roast until the temperature reads 165F in the thickest part of the breast away from the bone or 170F in the thickest part of the thigh away from the bone.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-done.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-done-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-done-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-done-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-done-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-done-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the turkey from the oven and carefully turn the bird breast side up. Continue to roast until the temperature reads 165F in the thickest part of the breast away from the bone or 170F in the thickest part of the thigh away from the bone. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Be sure to reserve the turkey carcass and roasted vegetables for making stock.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102956\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102956\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-roasted-final2.jpg\" alt=\"The finished Dry-Brined Herbed Roast Turkey\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-roasted-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-roasted-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-roasted-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-roasted-final2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-roasted-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-roasted-final2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The finished Dry-Brined Herbed Roast Turkey \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Looking for the best recipe for a succulent and impressive roast turkey? Look no further than this simple-to-prepare bird and wow your guests this holiday.\r\n\r\n",
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"title": "Homemade Thanksgiving: Classic Dry-Brined and Butter-Basted Roast Turkey with Herbs | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Deep-fried, smoked, grilled, \u003ca href=\"https://en.wikipedia.org/wiki/Spatchcock\" target=\"_blank\" rel=\"noopener\">spatchcocked\u003c/a>, stuffed, dismantled, braised, submerged in a vat of brine...over the many years I’ve been making Thanksgiving dinner, I’ve prepared turkey every which way, some more successful than others. But this year I’m going old-school with a big beautiful bird roasted in my oven.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>I’ve learned some key tips through my experiments: brined turkeys taste better, butter helps keep things moist, and don’t stuff your turkey or you risk food poisoning (plus I find it a bit gross.) So, with the stuffing on the side, this year I decided to treat my turkey the way I like to treat my roast chicken.\u003c/p>\n\u003cp>The first step is to dry brine it. What does that mean? Rub the turkey all over (inside and out, under and over the skin) with plenty of kosher salt and then let it sit and let the salt work its magic over one or two days. It works the way a wet brine does, which is to impart salty flavor into the meat.\u003c/p>\n\u003cfigure id=\"attachment_102959\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102959\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-salt.jpg\" alt=\"Rub the turkey all over, inside and out, under the skin and over the skin, with plenty of kosher salt and then let it sit and let the salt work its magic.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-salt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-salt-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-salt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-salt-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-salt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-salt-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the turkey all over, inside and out, under the skin and over the skin, with plenty of kosher salt and then let it sit and let the salt work its magic. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next step: take the chill off the turkey and dry it all over with paper towels. I don’t bother rinsing it (and there's too much risk of cross-contamination with a giant dripping bird.) Drying it helps keep it from sticking, and helps the butter stick to it.\u003c/p>\n\u003cfigure id=\"attachment_102949\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102949\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-dry.jpg\" alt=\"Take the chill off the turkey and dry it all over with paper towels.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-dry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-dry-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-dry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-dry-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-dry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-dry-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Take the chill off the turkey and dry it all over with paper towels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then rub that bird all over with a herb-infused butter as you did with the salt: inside and out and under and over the skin. Stuff it with a few aromatics (but not so many that there is no air circulation inside the bird), pop it on a rack in a roasting pan, and roast, roast, roast away.\u003c/p>\n\u003cfigure id=\"attachment_102957\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102957\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-rub-butter.jpg\" alt=\"Rub that bird all over with a herb-infused butter, inside and out and under and over the skin.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-rub-butter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-rub-butter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-rub-butter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-rub-butter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-rub-butter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-rub-butter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub that bird all over with a herb-infused butter, inside and out and under and over the skin. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I like to keep some liquid in the bottom of the roasting pan to help keep things moist -- plus it makes for a great gravy base when you're ready to make it. I also like to turn the bird while cooking to make sure it’s all nice and crisp and browned.\u003c/p>\n\u003cfigure id=\"attachment_102943\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102943\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-add-liquid.jpg\" alt=\"I like to keep some liquid in the bottom of the roasting pan to help keep things moist.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-liquid.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-liquid-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-liquid-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-liquid-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-liquid-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-liquid-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I like to keep some liquid in the bottom of the roasting pan to help keep things moist. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Keep an eye on the temperature with an instant-read thermometer to make sure you don’t over or under cook this beauty.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Happy Turkey Day!\u003c/p>\n\u003ch3>Dry-Brined Herbed Roast Turkey\u003c/h3>\n\u003cp>\u003cem>Makes 12+ servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One 14-lb turkey, ideally organic and pasture-raised, defrosted if frozen\u003c/li>\n\u003cli>About 1/4 cup kosher salt\u003c/li>\n\u003cli>6 tbsp unsalted butter, at room temperature\u003c/li>\n\u003cli>1 tbsp chopped fresh thyme leaves\u003c/li>\n\u003cli>1 tbsp chopped fresh sage leaves\u003c/li>\n\u003cli>1 small yellow onion, roughly chopped\u003c/li>\n\u003cli>1 carrot, roughly chopped\u003c/li>\n\u003cli>1 cup turkey stock, chicken broth, or white wine\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>\u003cem>One to two days before roasting:\u003c/em>\u003cbr>\nRub the salt all over the turkey, under and over the skin and in the cavities. Place it in a roasting pan or a baking pan, cover tightly with plastic wrap and refrigerate until ready to cook.\u003c/li>\n\u003cli>\u003cem>The day you plan to serve the turkey:\u003c/em>\u003cbr>\nRemove the turkey from the refrigerator about 1 hour before roasting.\u003c/li>\n\u003cli>Meanwhile, preheat the oven to 400F. In a bowl, stir together the butter, thyme, and sage until well combined.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102948\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102948\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-butter.jpg\" alt=\"In a bowl, stir together the butter, thyme, and sage until well combined.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together the butter, thyme, and sage until well combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Using paper towels, dry the turkey inside and out. Rub the butter mixture under and over the top of the skin. Stuff the cavity with the onion, carrot and parsley sprigs.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102946\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102946\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-butter-inside1.jpg\" alt=\"Rub the butter mixture under the skin and over the top of the skin.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-inside1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-inside1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-inside1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-inside1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-inside1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-inside1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the butter mixture under the skin and over the top of the skin. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102942\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102942\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-add-carrots.jpg\" alt=\"Stuff the cavity with the onion, carrot and parsley sprigs.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-carrots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-carrots-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-carrots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-carrots-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-carrots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-carrots-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stuff the cavity with the onion, carrot and parsley sprigs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Set the turkey on a roasting rack set inside of a roasting pan just big enough to hold the turkey. Add the stock or wine to the pan.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102952\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-oven-raw.jpg\" alt=\"Roast the turkey for 1 hour, then reduce the heat to 375F.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the turkey for 1 hour, then reduce the heat to 375F. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roast the turkey for 1 hour, then reduce the heat to 375F. Turn the bird upside down to brown the bottom. Continue to roast, basting the turkey occasionally with the pan juices, for 1 more hour. Remove the turkey from the oven and carefully turn the bird breast side up. Continue to roast until the temperature reads 165F in the thickest part of the breast away from the bone or 170F in the thickest part of the thigh away from the bone. The turkey juices should run clear.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102963\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102963\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-turn-bird.jpg\" alt=\"Turn the bird upside down to brown the bottom. Continue to roast, basting the turkey occasionally with the pan juices, for 1 more hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-turn-bird.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-turn-bird-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-turn-bird-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-turn-bird-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-turn-bird-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-turn-bird-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn the bird upside down to brown the bottom. Continue to roast, basting the turkey occasionally with the pan juices, for 1 more hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Remove the turkey from the oven, transfer to a carving board, loosely tent with foil, and let rest for 15 minutes while you prepare the gravy from the pan juices.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102951\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102951\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-oven-done.jpg\" alt=\"Remove the turkey from the oven and carefully turn the bird breast side up. Continue to roast until the temperature reads 165F in the thickest part of the breast away from the bone or 170F in the thickest part of the thigh away from the bone.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-done.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-done-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-done-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-done-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-done-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-done-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the turkey from the oven and carefully turn the bird breast side up. Continue to roast until the temperature reads 165F in the thickest part of the breast away from the bone or 170F in the thickest part of the thigh away from the bone. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Be sure to reserve the turkey carcass and roasted vegetables for making stock.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102956\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102956\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-roasted-final2.jpg\" alt=\"The finished Dry-Brined Herbed Roast Turkey\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-roasted-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-roasted-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-roasted-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-roasted-final2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-roasted-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-roasted-final2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The finished Dry-Brined Herbed Roast Turkey \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Spooky Tale In Time For Halloween: Weather Cuts Into Pumpkin Crop",
"title": "A Spooky Tale In Time For Halloween: Weather Cuts Into Pumpkin Crop",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/10/20151012_me_a_spooky_tale_in_time_for_halloween_weather_cuts_into_pumpkin_crop.mp3\u003c/p>\n\u003cp>It's pumpkin-selling season, and crowds are flocking to farms to pick out their own jack-o-lanterns. But this year, challenging weather conditions have cut the supply of pumpkins — both for carving and canning.\u003c/p>\n\u003cp>Heavy summer rains in parts of the Midwest and elsewhere have left many farmers short on pumpkins. And in California, drought has squeezed the crop.\u003c/p>\n\u003cp>All of that is also affecting canned puree makers, who consume about half of all pumpkins. Among those affected is Libby's, the largest U.S. producer of canned pumpkins. Libby's fills its cans with pumpkins that come mostly from Illinois, America's leading pumpkin producer.\u003c/p>\n\u003cp>Roz O'Hearn, a spokesperson for Libby's parent company, Nestle USA, says that rainy weather in Illinois cut the crop by half compared with 2014.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We think there's enough pumpkin to carry us through Thanksgiving,\" O'Hearn says. \"But we generally plant enough pumpkin so we have a cushion to carry us into the next year. And it doesn't look like that cushion is going to be there this year.\"\u003c/p>\n\u003cp>O'Hearn says she doesn't expect that lack of a cushion to affect prices this fall.\u003c/p>\n\u003cp>Pumpkins are a $145 million industry, according to statistics from the National Agricultural Statistics Service. That's a small amount compared to other produce. But demand for pumpkins is rising — production is up nearly 30 percent over five years.\u003c/p>\n\u003cp>O'Hearn says there should be enough supply to fill our pumpkin pies through Thanksgiving — but after that, she says, there's going to be a shortage until the next harvest.\u003c/p>\n\u003cfigure id=\"attachment_102067\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/pumpkins10115_coppinger2_custom-b96b6ff65934b9520270cfbad752d772568affe0-e1444668931387.jpg\" alt=\"Kevin Coppinger took his nearly 3-year-old daughter, Mae, to choose a pumpkin at Waldoch Farm. The farm added a corn maze about five years ago. Owner Doug Joyer says adding such attractions has allowed him to live solely off income from the farm.\" width=\"1920\" height=\"1425\" class=\"size-full wp-image-102067\">\u003cfigcaption class=\"wp-caption-text\">Kevin Coppinger took his nearly 3-year-old daughter, Mae, to choose a pumpkin at Waldoch Farm. The farm added a corn maze about five years ago. Owner Doug Joyer says adding such attractions has allowed him to live solely off income from the farm. \u003ccite>(Kaomi Goetz for NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Increasingly, some pumpkin growers are navigating shortages by selling not just pumpkins but family fun — with attractions like corn mazes and petting zoos.\u003c/p>\n\u003cp>For instance, at \u003ca href=\"http://www.waldochfarm.com/html/waldoch_history.php\">Waldoch Farm\u003c/a>, a Minnesota farm just north of the Twin Cities, admission starts at $10. Add a hot cider and a hot dog, and a family of four could end up dropping $50 or more.\u003c/p>\n\u003cp>Doug Joyer of Waldoch Farm is a fourth-generation farmer, but the first in his family to rely solely on the farm for income. He says he added a corn maze five years ago by popular request.\u003c/p>\n\u003cp>\"People called us asking if we did a corn maze,\" Joyer says. \"They kind of assumed we had a corn maze if we had a pumpkin patch.\"\u003c/p>\n\u003cp>Joyer's farm sells decorative and small-pie pumpkins, which are also experiencing a shortage — though it's not as severe as the one facing pumpkins used for processing.\u003c/p>\n\u003cp>\u003ca href=\"https://www.linkedin.com/in/paulhugunin\">Paul Hugunin\u003c/a>, a marketing manager with the Minnesota Department of Agriculture, has watched farm culture for the past 27 years. He says this addition of entertainment is how a lot of pumpkin farms are staying profitable even when the harvest is light.\u003c/p>\n\u003cp>\"The biggest change we see with pumpkins is not so much the number of farms growing them or the number of pumpkins they're raising,\" Hugunin says. \"It's what goes along with that.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Heavy rains have damaged much of the crop in the Midwest. Canned pumpkin giant Libby's says there should be enough to fill your pies for Thanksgiving, but after that, things will be tight.",
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"description": "Heavy rains have damaged much of the crop in the Midwest. Canned pumpkin giant Libby's says there should be enough to fill your pies for Thanksgiving, but after that, things will be tight.",
"title": "A Spooky Tale In Time For Halloween: Weather Cuts Into Pumpkin Crop | KQED",
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"headline": "A Spooky Tale In Time For Halloween: Weather Cuts Into Pumpkin Crop",
"datePublished": "2015-10-12T09:59:59-07:00",
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"nprByline": "Kaomi Goetz, \u003ca href=\"https://ww2.kqed.org/bayareabites/category/npr-food/\">NPR Food\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/10/20151012_me_a_spooky_tale_in_time_for_halloween_weather_cuts_into_pumpkin_crop.mp3\u003c/p>\n\u003cp>It's pumpkin-selling season, and crowds are flocking to farms to pick out their own jack-o-lanterns. But this year, challenging weather conditions have cut the supply of pumpkins — both for carving and canning.\u003c/p>\n\u003cp>Heavy summer rains in parts of the Midwest and elsewhere have left many farmers short on pumpkins. And in California, drought has squeezed the crop.\u003c/p>\n\u003cp>All of that is also affecting canned puree makers, who consume about half of all pumpkins. Among those affected is Libby's, the largest U.S. producer of canned pumpkins. Libby's fills its cans with pumpkins that come mostly from Illinois, America's leading pumpkin producer.\u003c/p>\n\u003cp>Roz O'Hearn, a spokesperson for Libby's parent company, Nestle USA, says that rainy weather in Illinois cut the crop by half compared with 2014.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We think there's enough pumpkin to carry us through Thanksgiving,\" O'Hearn says. \"But we generally plant enough pumpkin so we have a cushion to carry us into the next year. And it doesn't look like that cushion is going to be there this year.\"\u003c/p>\n\u003cp>O'Hearn says she doesn't expect that lack of a cushion to affect prices this fall.\u003c/p>\n\u003cp>Pumpkins are a $145 million industry, according to statistics from the National Agricultural Statistics Service. That's a small amount compared to other produce. But demand for pumpkins is rising — production is up nearly 30 percent over five years.\u003c/p>\n\u003cp>O'Hearn says there should be enough supply to fill our pumpkin pies through Thanksgiving — but after that, she says, there's going to be a shortage until the next harvest.\u003c/p>\n\u003cfigure id=\"attachment_102067\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/pumpkins10115_coppinger2_custom-b96b6ff65934b9520270cfbad752d772568affe0-e1444668931387.jpg\" alt=\"Kevin Coppinger took his nearly 3-year-old daughter, Mae, to choose a pumpkin at Waldoch Farm. The farm added a corn maze about five years ago. Owner Doug Joyer says adding such attractions has allowed him to live solely off income from the farm.\" width=\"1920\" height=\"1425\" class=\"size-full wp-image-102067\">\u003cfigcaption class=\"wp-caption-text\">Kevin Coppinger took his nearly 3-year-old daughter, Mae, to choose a pumpkin at Waldoch Farm. The farm added a corn maze about five years ago. Owner Doug Joyer says adding such attractions has allowed him to live solely off income from the farm. \u003ccite>(Kaomi Goetz for NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Increasingly, some pumpkin growers are navigating shortages by selling not just pumpkins but family fun — with attractions like corn mazes and petting zoos.\u003c/p>\n\u003cp>For instance, at \u003ca href=\"http://www.waldochfarm.com/html/waldoch_history.php\">Waldoch Farm\u003c/a>, a Minnesota farm just north of the Twin Cities, admission starts at $10. Add a hot cider and a hot dog, and a family of four could end up dropping $50 or more.\u003c/p>\n\u003cp>Doug Joyer of Waldoch Farm is a fourth-generation farmer, but the first in his family to rely solely on the farm for income. He says he added a corn maze five years ago by popular request.\u003c/p>\n\u003cp>\"People called us asking if we did a corn maze,\" Joyer says. \"They kind of assumed we had a corn maze if we had a pumpkin patch.\"\u003c/p>\n\u003cp>Joyer's farm sells decorative and small-pie pumpkins, which are also experiencing a shortage — though it's not as severe as the one facing pumpkins used for processing.\u003c/p>\n\u003cp>\u003ca href=\"https://www.linkedin.com/in/paulhugunin\">Paul Hugunin\u003c/a>, a marketing manager with the Minnesota Department of Agriculture, has watched farm culture for the past 27 years. He says this addition of entertainment is how a lot of pumpkin farms are staying profitable even when the harvest is light.\u003c/p>\n\u003cp>\"The biggest change we see with pumpkins is not so much the number of farms growing them or the number of pumpkins they're raising,\" Hugunin says. \"It's what goes along with that.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Homemade Cultured Compound Butter is a Festive Addition to the Thanksgiving Table",
"title": "Homemade Cultured Compound Butter is a Festive Addition to the Thanksgiving Table",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_90348\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-medley.jpg\">\u003cimg class=\"size-full wp-image-90348\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-medley.jpg\" alt=\"Three variations of compound butter that will make great additions to the Thanksgiving table. Photos: Kate Williams\" width=\"1000\" height=\"224\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three variations of compound butter that will make great additions to the Thanksgiving table. Photos: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade butter is shockingly easy to make, but the uncultured spread is only as good as the cream you're using. By culturing the cream before churning, you can add enormous depth of flavor to even the least fancy bottles of cream. It adds only a couple of extra days to the planning time and absolutely no extra work.\u003c/p>\n\u003cp>[contextly_sidebar id=\"4JXRTBxVUiWid9z3qMF8uwsT7wyGmDmx\"]\u003c/p>\n\u003cp>What is a little extra work is to take your butter up another notch by adding in chopped herbs and spices — even homemade pumpkin pie spice — for a festive addition to the Thanksgiving table. But this final step takes only a few minutes, and it is easy to add just about anything you’d like to the freshly churned butter.\u003c/p>\n\u003cp>Now I know I just said that you can use un-fancy cream to make homemade butter, but I still like to start with a good, robust cream. The only caveat to keep in mind when choosing the cream is that you want to pick a product that has been “pasteurized,” not “ultra-pasteurized.” Pasteurized dairy has only been heated up to 161 degrees, whereas ultra-pasteurized dairy gets blasted with 280 degrees of heat. Those extra degrees can make a huge difference when trying to culture the cream, so it’s worth it to look for the pasteurized label.\u003c/p>\n\u003cfigure id=\"attachment_90337\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-ingredients.jpg\">\u003cimg class=\"size-full wp-image-90337\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-ingredients.jpg\" alt=\"All you need to make cultured butter is cream, yogurt, and a bit of time. Photo: Kate Williams\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All you need to make cultured butter is cream, yogurt, and a bit of time. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Combine one quart of cream with about 1/3 cup of plain yogurt. Make sure you’re buying yogurt with live cultures (and nothing else) added. It’s these cultures that will give your butter its pleasant tang. Put the cream-yogurt mixture in a large glass canning jar and cover the top with a clean dish towel. Secure with a rubber band and place the jar in a warm-ish place for 1 to 2 days. Since the temperatures are (finally) dropping, you may need to let the cream sit for an extra 12 hours or so.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You’ll know the cream is ready to churn once it has thickened and takes on a tangy flavor. Depending on the cream and the yogurt you’ve used, the cream may be as thick as sour cream, or it may be runnier, like European-style yogurt. Either way, you’re looking for a subtle cultured tang. At that point, cover the jar with a lid and transfer it to the fridge for a few hours to chill. You can leave it in the fridge overnight if you’d like.\u003c/p>\n\u003cp>Once the cream is cold, transfer it to the bowl of a stand mixer fitted with a whisk attachment. (It is possible to make butter with a whisk or a hand mixer, but it will be far more work and you will likely splatter buttermilk all over your counter.) Drape a kitchen towel over the mixer to cover the space above the mixer bowl. Turn the mixer on high and let it run.\u003c/p>\n\u003cp>The mixer will take the cream through soft peaks:\u003c/p>\n\u003cfigure id=\"attachment_90342\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/soft-peaks-on-whisk.jpg\">\u003cimg class=\"size-full wp-image-90342\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/soft-peaks-on-whisk.jpg\" alt=\"Cultured cream whipped to soft peaks. Photo: Kate Williams\" width=\"1000\" height=\"659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cultured cream whipped to soft peaks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>And stiff peaks:\u003c/p>\n\u003cfigure id=\"attachment_90344\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/stiff-peaks-on-whisk.jpg\">\u003cimg class=\"size-full wp-image-90344\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/stiff-peaks-on-whisk.jpg\" alt=\"Cultured cream whipped to stiff peaks. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cultured cream whipped to stiff peaks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Before the butterfat separates from the buttermilk. You’ll know the cream has separated when you hear the buttermilk splatter against the bowl and the towel starts to get wet. Turn the mixer off and take a look at the contents of the bowl. You should clearly see yellow butter clumped on the whisk and white buttermilk in the bowl, like this:\u003c/p>\n\u003cfigure id=\"attachment_90341\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/separated-butter-in-bowl.jpg\">\u003cimg class=\"size-full wp-image-90341\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/separated-butter-in-bowl.jpg\" alt=\"Cultured cream fully separated into butter and buttermilk. Photo: Kate Williams\" width=\"1000\" height=\"689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cultured cream fully separated into butter and buttermilk. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>If the cream isn’t fully separated, let it run (re-cover the mixer with the towel) for another 30 seconds or so. Next, strain out the butter by pouring the butter and buttermilk through a fine mesh strainer lined with a clean kitchen towel or triple layer of cheesecloth. Place the strainer over a bowl to collect the buttermilk. It is delicious, and you should keep it for baking or drinking straight up. Once most of the visible buttermilk has drained off, gather the edges of the kitchen towel together and squeeze the butter to drain off more buttermilk.\u003c/p>\n\u003cfigure id=\"attachment_90345\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/straining-butter-1.jpg\">\u003cimg class=\"size-full wp-image-90345\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/straining-butter-1.jpg\" alt=\"Let the butter drain through a clean dish towel first. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let the butter drain through a clean dish towel first. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_90343\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/squeezed-butter.jpg\">\u003cimg class=\"size-full wp-image-90343\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/squeezed-butter.jpg\" alt=\"Next, gather the edges of the towel, twist, and squeeze on the butter to release more buttermilk. Photo: Kate Williams\" width=\"1000\" height=\"643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Next, gather the edges of the towel, twist, and squeeze on the butter to release more buttermilk. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The butter may now look completely dry, but there’s still another step to take to remove hidden buttermilk: washing. Transfer the butter to a large bowl and cover it with about a half a cup of super cold ice water. Reach into the bowl and gently knead and fold the butter. You’ll see the water turn cloudy — that’s the buttermilk. Pour off the cloudy water and repeat the washing process until the water stays clear. Continue to knead the butter (without water) to expel any drops of water remaining.\u003c/p>\n\u003cfigure id=\"attachment_90346\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/washing-butter.jpg\">\u003cimg class=\"size-full wp-image-90346\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/washing-butter.jpg\" alt=\"Knead the butter in cold water to expel even more buttermilk. Photo: Kate Williams\" width=\"1000\" height=\"648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Knead the butter in cold water to expel even more buttermilk. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now you’ve got butter! You can keep it totally plain, add a little salt, or go crazy with different flavorings. Flavored butter is also known as “compound” butter.\u003c/p>\n\u003cp>I’ve provided three variations on compound butter that will all make great additions to the Thanksgiving table. Each is scaled to be made with 4 tablespoons of butter, or 2 ounces if you’re using a scale to measure. You can make all three with this batch of butter, and still have some plain leftover for everyday use.\u003c/p>\n\u003cp>Chili-honey butter adds surprising heat to sautéed vegetables.\u003c/p>\n\u003cfigure id=\"attachment_90339\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/honey-chili-final.jpg\">\u003cimg class=\"size-full wp-image-90339\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/honey-chili-final.jpg\" alt=\"Homemade cultured butter with honey and chiles. Photo: Kate Williams\" width=\"1000\" height=\"690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade cultured butter with honey and chiles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Maple-spice butter will satisfy all of the pumpkin pie spice lovers at the table.\u003c/p>\n\u003cfigure id=\"attachment_90340\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/maple-spice-final.jpg\">\u003cimg class=\"size-full wp-image-90340\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/maple-spice-final.jpg\" alt=\"Maple-spice butter. Photo: Kate Williams\" width=\"1000\" height=\"672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maple-spice butter. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Savory garlic-herb butter is as fantastic smeared on a dinner roll as it is stuffed underneath turkey skin.\u003c/p>\n\u003cfigure id=\"attachment_90338\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/herb-garlic-final-2.jpg\">\u003cimg class=\"size-full wp-image-90338\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/herb-garlic-final-2.jpg\" alt=\"Garlic-herb butter. Photo: Kate Williams\" width=\"1000\" height=\"725\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic-herb butter. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Cultured Compound Butter\u003c/h3>\n\u003cp>\u003cem>Makes 10-12 ounces of butter and 2 cups of buttermilk\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Each add-in is scaled for 2 ounces (4 tablespoon) of butter. If you would like to make more of any flavor, increase the amount of butter used appropriately.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>Butter\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 quart pasteurized heavy whipping cream (not ultra-pasteurized)\u003c/li>\n\u003cli>1/3 cup plain yogurt with active cultures\u003c/li>\n\u003cli>3/4 teaspoon flaky sea salt, optional (if not making compound butter)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Add-ins\u003c/strong>\u003cbr>\n\u003cstrong>Chili-Honey\u003c/strong>\u003c/p>\n\u003cul>(for 2 ounces of butter)\n\u003cli>1 teaspoon honey\u003c/li>\n\u003cli>1/2 teaspoon crushed red pepper flakes\u003c/li>\n\u003cli>1/2 teaspoon lemon zest\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Maple-Spice\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>(for 2 ounces of butter)\n\u003cli>1 teaspoon maple syrup\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>1/2 teaspoon cinnamon\u003c/li>\n\u003cli>1/4 teaspoon ground ginger\u003c/li>\n\u003cli>1/8 teaspoon ground nutmeg\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>1/8 teaspoon ground cloves\u003cbr>\n1/8 teaspoon allspice\u003c/p>\n\u003cp>\u003cstrong>Garlic-Herb\u003c/strong>\u003c/p>\n\u003cul>(for 2 ounces of butter)\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>1 teaspoon chopped fresh parsley\u003c/li>\n\u003cli>1 teaspoon chopped fresh sage\u003c/li>\n\u003cli>1 teaspoon chopped fresh rosemary\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine the cream and yogurt in large glass jar and stir to combine. Cover the jar with a clean kitchen towel and place jar in a warm area until the cream has thickened and become tangy, 24 to 48 hours.\u003c/li>\n\u003cli>Once the cream has thickened, remove the kitchen towel, cover container with lid, and refrigerate overnight.\u003c/li>\n\u003cli>To make the butter: Pour the chilled cultured cream into the bowl of a stand mixer fitted with whisk attachment. Drape a kitchen towel over the mixer to prevent splatter. Whip the cream on high until it separates into buttermilk and clumps of small, yellow beads of butter. This will take anywhere from 2 to 5 minutes.\u003c/li>\n\u003cli>Strain the butter through a clean kitchen towel-lined strainer. Gather the edges of the towel and twist to squeeze out more buttermilk from the butter. Transfer the butter to a clean large bowl and reserve the buttermilk for another use.\u003c/li>\n\u003cli>Prepare about 4 cups of ice water in a large measuring cup. Pour about 1/2 cup of ice water over the butter. With the butter resting in the water, gently fold and knead butter to expel remaining buttermilk. Discard the milky liquid and repeat washing and kneading process until the water is clear. This should take 4 to 6 washes.\u003c/li>\n\u003cli>After the final wash, discard any remaining water and continue to knead and fold the butter to squeeze out any remaining liquid. Discard any liquid remaining in the bowl.\u003c/li>\n\u003cli>To flavor the butter, measure out 2 ounces (4 tablespoons of butter) into a medium bowl. Choose your desired add-ins, and add them to the bowl with the butter. Use a fork to thoroughly whisk add-ins into the butter. Place in a small airtight container and refrigerate.\u003c/li>\n\u003cli>If you’d like to make plain salted butter, add flaky sea salt to washed butter. Season with additional salt to taste. Place in a small airtight container or roll into a log shape and wrap in parchment paper. Refrigerate for up to 1 month.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Homemade butter is shockingly easy to make, but the uncultured spread is only as good as the cream you're using. By culturing the cream before churning, you can add enormous depth of flavor to even the least fancy bottles of cream. Kate Williams will show you how.",
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"description": "Homemade butter is shockingly easy to make, but the uncultured spread is only as good as the cream you're using. By culturing the cream before churning, you can add enormous depth of flavor to even the least fancy bottles of cream. Kate Williams will show you how.",
"title": "Homemade Cultured Compound Butter is a Festive Addition to the Thanksgiving Table | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_90348\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-medley.jpg\">\u003cimg class=\"size-full wp-image-90348\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-medley.jpg\" alt=\"Three variations of compound butter that will make great additions to the Thanksgiving table. Photos: Kate Williams\" width=\"1000\" height=\"224\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three variations of compound butter that will make great additions to the Thanksgiving table. Photos: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade butter is shockingly easy to make, but the uncultured spread is only as good as the cream you're using. By culturing the cream before churning, you can add enormous depth of flavor to even the least fancy bottles of cream. It adds only a couple of extra days to the planning time and absolutely no extra work.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>What is a little extra work is to take your butter up another notch by adding in chopped herbs and spices — even homemade pumpkin pie spice — for a festive addition to the Thanksgiving table. But this final step takes only a few minutes, and it is easy to add just about anything you’d like to the freshly churned butter.\u003c/p>\n\u003cp>Now I know I just said that you can use un-fancy cream to make homemade butter, but I still like to start with a good, robust cream. The only caveat to keep in mind when choosing the cream is that you want to pick a product that has been “pasteurized,” not “ultra-pasteurized.” Pasteurized dairy has only been heated up to 161 degrees, whereas ultra-pasteurized dairy gets blasted with 280 degrees of heat. Those extra degrees can make a huge difference when trying to culture the cream, so it’s worth it to look for the pasteurized label.\u003c/p>\n\u003cfigure id=\"attachment_90337\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-ingredients.jpg\">\u003cimg class=\"size-full wp-image-90337\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-ingredients.jpg\" alt=\"All you need to make cultured butter is cream, yogurt, and a bit of time. Photo: Kate Williams\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All you need to make cultured butter is cream, yogurt, and a bit of time. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Combine one quart of cream with about 1/3 cup of plain yogurt. Make sure you’re buying yogurt with live cultures (and nothing else) added. It’s these cultures that will give your butter its pleasant tang. Put the cream-yogurt mixture in a large glass canning jar and cover the top with a clean dish towel. Secure with a rubber band and place the jar in a warm-ish place for 1 to 2 days. Since the temperatures are (finally) dropping, you may need to let the cream sit for an extra 12 hours or so.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You’ll know the cream is ready to churn once it has thickened and takes on a tangy flavor. Depending on the cream and the yogurt you’ve used, the cream may be as thick as sour cream, or it may be runnier, like European-style yogurt. Either way, you’re looking for a subtle cultured tang. At that point, cover the jar with a lid and transfer it to the fridge for a few hours to chill. You can leave it in the fridge overnight if you’d like.\u003c/p>\n\u003cp>Once the cream is cold, transfer it to the bowl of a stand mixer fitted with a whisk attachment. (It is possible to make butter with a whisk or a hand mixer, but it will be far more work and you will likely splatter buttermilk all over your counter.) Drape a kitchen towel over the mixer to cover the space above the mixer bowl. Turn the mixer on high and let it run.\u003c/p>\n\u003cp>The mixer will take the cream through soft peaks:\u003c/p>\n\u003cfigure id=\"attachment_90342\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/soft-peaks-on-whisk.jpg\">\u003cimg class=\"size-full wp-image-90342\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/soft-peaks-on-whisk.jpg\" alt=\"Cultured cream whipped to soft peaks. Photo: Kate Williams\" width=\"1000\" height=\"659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cultured cream whipped to soft peaks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>And stiff peaks:\u003c/p>\n\u003cfigure id=\"attachment_90344\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/stiff-peaks-on-whisk.jpg\">\u003cimg class=\"size-full wp-image-90344\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/stiff-peaks-on-whisk.jpg\" alt=\"Cultured cream whipped to stiff peaks. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cultured cream whipped to stiff peaks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Before the butterfat separates from the buttermilk. You’ll know the cream has separated when you hear the buttermilk splatter against the bowl and the towel starts to get wet. Turn the mixer off and take a look at the contents of the bowl. You should clearly see yellow butter clumped on the whisk and white buttermilk in the bowl, like this:\u003c/p>\n\u003cfigure id=\"attachment_90341\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/separated-butter-in-bowl.jpg\">\u003cimg class=\"size-full wp-image-90341\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/separated-butter-in-bowl.jpg\" alt=\"Cultured cream fully separated into butter and buttermilk. Photo: Kate Williams\" width=\"1000\" height=\"689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cultured cream fully separated into butter and buttermilk. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>If the cream isn’t fully separated, let it run (re-cover the mixer with the towel) for another 30 seconds or so. Next, strain out the butter by pouring the butter and buttermilk through a fine mesh strainer lined with a clean kitchen towel or triple layer of cheesecloth. Place the strainer over a bowl to collect the buttermilk. It is delicious, and you should keep it for baking or drinking straight up. Once most of the visible buttermilk has drained off, gather the edges of the kitchen towel together and squeeze the butter to drain off more buttermilk.\u003c/p>\n\u003cfigure id=\"attachment_90345\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/straining-butter-1.jpg\">\u003cimg class=\"size-full wp-image-90345\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/straining-butter-1.jpg\" alt=\"Let the butter drain through a clean dish towel first. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let the butter drain through a clean dish towel first. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_90343\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/squeezed-butter.jpg\">\u003cimg class=\"size-full wp-image-90343\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/squeezed-butter.jpg\" alt=\"Next, gather the edges of the towel, twist, and squeeze on the butter to release more buttermilk. Photo: Kate Williams\" width=\"1000\" height=\"643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Next, gather the edges of the towel, twist, and squeeze on the butter to release more buttermilk. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The butter may now look completely dry, but there’s still another step to take to remove hidden buttermilk: washing. Transfer the butter to a large bowl and cover it with about a half a cup of super cold ice water. Reach into the bowl and gently knead and fold the butter. You’ll see the water turn cloudy — that’s the buttermilk. Pour off the cloudy water and repeat the washing process until the water stays clear. Continue to knead the butter (without water) to expel any drops of water remaining.\u003c/p>\n\u003cfigure id=\"attachment_90346\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/washing-butter.jpg\">\u003cimg class=\"size-full wp-image-90346\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/washing-butter.jpg\" alt=\"Knead the butter in cold water to expel even more buttermilk. Photo: Kate Williams\" width=\"1000\" height=\"648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Knead the butter in cold water to expel even more buttermilk. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now you’ve got butter! You can keep it totally plain, add a little salt, or go crazy with different flavorings. Flavored butter is also known as “compound” butter.\u003c/p>\n\u003cp>I’ve provided three variations on compound butter that will all make great additions to the Thanksgiving table. Each is scaled to be made with 4 tablespoons of butter, or 2 ounces if you’re using a scale to measure. You can make all three with this batch of butter, and still have some plain leftover for everyday use.\u003c/p>\n\u003cp>Chili-honey butter adds surprising heat to sautéed vegetables.\u003c/p>\n\u003cfigure id=\"attachment_90339\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/honey-chili-final.jpg\">\u003cimg class=\"size-full wp-image-90339\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/honey-chili-final.jpg\" alt=\"Homemade cultured butter with honey and chiles. Photo: Kate Williams\" width=\"1000\" height=\"690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade cultured butter with honey and chiles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Maple-spice butter will satisfy all of the pumpkin pie spice lovers at the table.\u003c/p>\n\u003cfigure id=\"attachment_90340\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/maple-spice-final.jpg\">\u003cimg class=\"size-full wp-image-90340\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/maple-spice-final.jpg\" alt=\"Maple-spice butter. Photo: Kate Williams\" width=\"1000\" height=\"672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maple-spice butter. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Savory garlic-herb butter is as fantastic smeared on a dinner roll as it is stuffed underneath turkey skin.\u003c/p>\n\u003cfigure id=\"attachment_90338\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/herb-garlic-final-2.jpg\">\u003cimg class=\"size-full wp-image-90338\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/herb-garlic-final-2.jpg\" alt=\"Garlic-herb butter. Photo: Kate Williams\" width=\"1000\" height=\"725\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic-herb butter. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Cultured Compound Butter\u003c/h3>\n\u003cp>\u003cem>Makes 10-12 ounces of butter and 2 cups of buttermilk\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Each add-in is scaled for 2 ounces (4 tablespoon) of butter. If you would like to make more of any flavor, increase the amount of butter used appropriately.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>Butter\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 quart pasteurized heavy whipping cream (not ultra-pasteurized)\u003c/li>\n\u003cli>1/3 cup plain yogurt with active cultures\u003c/li>\n\u003cli>3/4 teaspoon flaky sea salt, optional (if not making compound butter)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Add-ins\u003c/strong>\u003cbr>\n\u003cstrong>Chili-Honey\u003c/strong>\u003c/p>\n\u003cul>(for 2 ounces of butter)\n\u003cli>1 teaspoon honey\u003c/li>\n\u003cli>1/2 teaspoon crushed red pepper flakes\u003c/li>\n\u003cli>1/2 teaspoon lemon zest\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Maple-Spice\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>(for 2 ounces of butter)\n\u003cli>1 teaspoon maple syrup\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>1/2 teaspoon cinnamon\u003c/li>\n\u003cli>1/4 teaspoon ground ginger\u003c/li>\n\u003cli>1/8 teaspoon ground nutmeg\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>1/8 teaspoon ground cloves\u003cbr>\n1/8 teaspoon allspice\u003c/p>\n\u003cp>\u003cstrong>Garlic-Herb\u003c/strong>\u003c/p>\n\u003cul>(for 2 ounces of butter)\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>1 teaspoon chopped fresh parsley\u003c/li>\n\u003cli>1 teaspoon chopped fresh sage\u003c/li>\n\u003cli>1 teaspoon chopped fresh rosemary\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine the cream and yogurt in large glass jar and stir to combine. Cover the jar with a clean kitchen towel and place jar in a warm area until the cream has thickened and become tangy, 24 to 48 hours.\u003c/li>\n\u003cli>Once the cream has thickened, remove the kitchen towel, cover container with lid, and refrigerate overnight.\u003c/li>\n\u003cli>To make the butter: Pour the chilled cultured cream into the bowl of a stand mixer fitted with whisk attachment. Drape a kitchen towel over the mixer to prevent splatter. Whip the cream on high until it separates into buttermilk and clumps of small, yellow beads of butter. This will take anywhere from 2 to 5 minutes.\u003c/li>\n\u003cli>Strain the butter through a clean kitchen towel-lined strainer. Gather the edges of the towel and twist to squeeze out more buttermilk from the butter. Transfer the butter to a clean large bowl and reserve the buttermilk for another use.\u003c/li>\n\u003cli>Prepare about 4 cups of ice water in a large measuring cup. Pour about 1/2 cup of ice water over the butter. With the butter resting in the water, gently fold and knead butter to expel remaining buttermilk. Discard the milky liquid and repeat washing and kneading process until the water is clear. This should take 4 to 6 washes.\u003c/li>\n\u003cli>After the final wash, discard any remaining water and continue to knead and fold the butter to squeeze out any remaining liquid. Discard any liquid remaining in the bowl.\u003c/li>\n\u003cli>To flavor the butter, measure out 2 ounces (4 tablespoons of butter) into a medium bowl. Choose your desired add-ins, and add them to the bowl with the butter. Use a fork to thoroughly whisk add-ins into the butter. Place in a small airtight container and refrigerate.\u003c/li>\n\u003cli>If you’d like to make plain salted butter, add flaky sea salt to washed butter. Season with additional salt to taste. Place in a small airtight container or roll into a log shape and wrap in parchment paper. Refrigerate for up to 1 month.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Homemade Pumpkin Caramels Make a Great Thanksgiving Party Favor",
"title": "Homemade Pumpkin Caramels Make a Great Thanksgiving Party Favor",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_89939\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cut-caramels-1.jpg\">\u003cimg class=\"size-full wp-image-89939\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cut-caramels-1.jpg\" alt=\"Homemade pumpkin caramels. Photo: Kate Williams\" width=\"1000\" height=\"623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade pumpkin caramels. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>After Thanksgiving dinner is over, it is nice to send guests home with a little treat that’s not leftover turkey or a mason jar of mushroom gravy. Homemade pumpkin caramels make great bite-sized party favors that truly shine with the flavors of fall. They may sound like a lot of work, but these miniature candies are not terribly difficult once you get the hang of boiling sugar. Plus their layers of rich pumpkin and sweet maple flavor means that a little treat goes a long way.\u003c/p>\n\u003cfigure id=\"attachment_89942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/buttered-pan.jpg\">\u003cimg class=\"size-full wp-image-89942\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/buttered-pan.jpg\" alt=\"Line a square baking dish with greased parchment paper for easy caramel removal. Photo: Kate Williams\" width=\"1000\" height=\"752\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Line a square baking dish with greased parchment paper for easy caramel removal. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The first thing to do before even stepping near the stove is to prepare your pan. Once your caramel mixture has reached the optimal temperature, you’ll want to dump it straight into the pan, so you need to be ready. Line an 8-inch square baking pan with two overlapping piece of parchment paper (or aluminum foil). Make sure the paper sticks up over the top of the pan; you’ll use the excess as handles for pulling out the set caramels. Lightly grease the parchment with softened butter for extra non-stick insurance.\u003c/p>\n\u003cfigure id=\"attachment_89943\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cream-mixture-in-pot.jpg\">\u003cimg class=\"size-full wp-image-89943\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cream-mixture-in-pot.jpg\" alt=\"A big scoop of pumpkin puree along with homemade pumpkin pie spice gives these caramels a hefty dose of fall flavor. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A big scoop of pumpkin puree along with homemade pumpkin pie spice gives these caramels a hefty dose of fall flavor. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, prepare the pumpkin mixture. Caramels get their soft texture from a substantial amount of cream and butter. In these caramels, I’ve cut back a bit on the cream and replaced it with canned pumpkin puree. (You can use puree made from fresh pumpkins, but you’ll need to cook it down to evaporate much of its water content.) Along with the cream, butter, and pumpkin, I add fall flavor with a homemade pumpkin spice mix: cinnamon, ginger, nutmeg, allspice, clove, and a hefty pinch of flaked sea salt. Combine all of these ingredients in a small saucepan and bring to a simmer to melt the butter. Stir gently to combine the cream and pumpkin. Once the butter is melted, remove the saucepan from the heat and cover it to keep the mixture warm.\u003c/p>\n\u003cfigure id=\"attachment_89941\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/beginning-of-boiling.jpg\">\u003cimg class=\"size-full wp-image-89941\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/beginning-of-boiling.jpg\" alt=\"When the sugar mixture first starts to boil, the bubbles will be tiny and wet. As the mixture continues to cook, the bubbles will increase in size and appear sticky. Photo: Kate Williams\" width=\"1000\" height=\"712\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When the sugar mixture first starts to boil, the bubbles will be tiny and wet. As the mixture continues to cook, the bubbles will increase in size and appear sticky. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now it’s sugar time. Traditionally, caramels are made with a mixture of corn syrup and granulated sugar. Here, I’ve replaced the corn syrup with earthy maple syrup, which complements the pumpkin. The biggest trick when melting the sugar is to keep it from crystallizing on the sides of the pot. To help prevent crystals from forming, pour the sugar into a tall mound in the middle of the liquid syrup. As the sugar melts, it will fall into the maple syrup, but once its dissolved, it will cause fewer problems. Heat the sugars over medium high heat and let the mixture come to a boil. Don’t stir yet! If it seems like the sugar needs a little encouragement in order to dissolve, swirl the pot gently to mix.\u003c/p>\n\u003cp>As you cook off the water from the sugars, you’ll notice the bubbles changing. At first they will be small and vigorous; over time, they will grow in width, but will appear stickier. Keep a watchful eye on the pot as the mixture will expand rapidly and may overflow out of the saucepan. Use the tallest pot you’ve got to prevent it. If the mixture still looks like it will boil over, carefully remove the pot from the heat and gently swirl the mixture until the bubbles subside.\u003c/p>\n\u003cfigure id=\"attachment_89940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/added-pumpkin-end-of-boiling.jpg\">\u003cimg class=\"size-full wp-image-89940\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/added-pumpkin-end-of-boiling.jpg\" alt=\"The mixture will have darkened substantially and will become fairly thick when it has reached its optimal temperature. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The mixture will have darkened substantially and will become fairly thick when it has reached its optimal temperature. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>While the sugar mixture is boiling, keep an eye on its temperature. Once it reaches 248 degrees (a digital thermometer is very helpful), reduce the heat to medium low. Very, very carefully pour the cream mixture into the sugar mixture. Use a clean rubber spatula to stir as you pour in the cream. The sugar mixture may sputter and increase in volume; monitor the heat and turn it off if it looks like it will over flow. Continue to stir the caramel mixture as it boils over medium low heat. Once the caramel gets back to 240 degrees, it is done.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pour the caramel into the prepared pan and gently tap the pan on the counter to remove any air bubbles. Now it’s waiting time. You’ll need to make sure that the caramels are completely cool before cutting or even touching them. Remember, 240-degree sugar is super hot. I actually prefer to chill the caramels before slicing them, but I let the caramels come to room temperature before placing them in the fridge. (Rapid chilling can lead to crystallization.)\u003c/p>\n\u003cp>Once they’re cooled, slice the caramels into small squares, about 1 inch all around, and wrap each in its own piece of parchment paper. You can get fancy and twist the paper together, or you can simply fold the paper around the candy. Either way, you’ve got a tasty treat on your hands, ready for any guests who walk through the door.\u003c/p>\n\u003cfigure id=\"attachment_89944\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/plated-caramels-1.jpg\">\u003cimg class=\"size-full wp-image-89944\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/plated-caramels-1.jpg\" alt=\"Wrap the sliced caramels in their own piece of parchment paper. Photo: Kate Williams\" width=\"1000\" height=\"618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wrap the sliced caramels in their own piece of parchment paper. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Pumpkin Caramels\u003c/h3>\n\u003cp>\u003cem>Makes about 50 caramels\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>1/2 cup canned pumpkin puree (not pumpkin pie filling)\u003c/li>\n\u003cli>4 tablespoons unsalted butter, cut into large pieces, plus extra for greasing pan\u003c/li>\n\u003cli>3/4 teaspoon flaky sea salt\u003c/li>\n\u003cli>1/2 teaspoon ground cinnamon\u003c/li>\n\u003cli>1/4 teaspoon ground ginger\u003c/li>\n\u003cli>1/8 teaspoon ground nutmeg\u003c/li>\n\u003cli>1/8 teaspoon ground allspice\u003c/li>\n\u003cli>1/8 teaspoon ground cloves\u003c/li>\n\u003cli>1/2 cup maple syrup\u003c/li>\n\u003cli>1/4 cup water\u003c/li>\n\u003cli>1 1/2 cups granulated sugar\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Line an 8-inch square baking pan with parchment paper or aluminum foil so that the edges hang over the sides of the pan to form a sling. Grease parchment paper with butter. Set aside.\u003c/li>\n\u003cli>Combine cream, pumpkin, butter, sea salt, cinnamon, ginger, nutmeg, allspice, and cloves in a small saucepan. Bring to a simmer over medium low heat and simmer until butter melts. Stir to incorporate pumpkin. Remove from heat and cover to keep warm.\u003c/li>\n\u003cli>Meanwhile, combine water and maple syrup in a large, high-sided saucepan. Carefully pour sugar into the center of the saucepan so that it doesn’t touch the sides of the saucepan.\u003c/li>\n\u003cli>Without stirring, bring sugar and syrup to a rapid boil over medium high heat. Let mixture boil, occasionally swirling the pan to melt the sugar, until it reads 248 degrees on an instant read thermometer. Reduce the heat to medium low.\u003c/li>\n\u003cli>Very carefully, pour the cream mixture into the boiling sugar. It will sputter and may look as though it will overflow out of the pan. If it is about to overflow, remove the pot from the heat to cool for 30 seconds. Using a clean rubber spatula, carefully stir the cream mixture into the sugar until it is well incorporated. Continue to cook the mixture over medium low heat until it returns to 240 degrees. Stir frequently to prevent the sugar mixture from burning.\u003c/li>\n\u003cli>Carefully pour the mixture into the prepared pan. Let cool to room temperature.\u003c/li>\n\u003cli>It is easiest to cut and wrap the caramels if they have been chilled in the refrigerator, so once the pan reaches room temperature, place in the fridge for at least 2 hours to chill. Using the parchment sling, remove the caramels from the pan and transfer to a cutting board. Slice into 1-inch squares. Wrap each square in its own piece of parchment paper and transfer to a storage container. The caramels will keep for up to 2 weeks in the refrigerator.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "After Thanksgiving dinner is over, it is nice to send guests home with a little treat that’s not leftover turkey or a mason jar of mushroom gravy. Homemade pumpkin caramels make great bite-sized party favors that truly shine with the flavors of fall. Kate Williams will show you how to make them at home.",
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"description": "After Thanksgiving dinner is over, it is nice to send guests home with a little treat that’s not leftover turkey or a mason jar of mushroom gravy. Homemade pumpkin caramels make great bite-sized party favors that truly shine with the flavors of fall. Kate Williams will show you how to make them at home.",
"title": "Homemade Pumpkin Caramels Make a Great Thanksgiving Party Favor | KQED",
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"headline": "Homemade Pumpkin Caramels Make a Great Thanksgiving Party Favor",
"datePublished": "2014-11-23T12:05:50-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89939\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cut-caramels-1.jpg\">\u003cimg class=\"size-full wp-image-89939\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cut-caramels-1.jpg\" alt=\"Homemade pumpkin caramels. Photo: Kate Williams\" width=\"1000\" height=\"623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade pumpkin caramels. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>After Thanksgiving dinner is over, it is nice to send guests home with a little treat that’s not leftover turkey or a mason jar of mushroom gravy. Homemade pumpkin caramels make great bite-sized party favors that truly shine with the flavors of fall. They may sound like a lot of work, but these miniature candies are not terribly difficult once you get the hang of boiling sugar. Plus their layers of rich pumpkin and sweet maple flavor means that a little treat goes a long way.\u003c/p>\n\u003cfigure id=\"attachment_89942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/buttered-pan.jpg\">\u003cimg class=\"size-full wp-image-89942\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/buttered-pan.jpg\" alt=\"Line a square baking dish with greased parchment paper for easy caramel removal. Photo: Kate Williams\" width=\"1000\" height=\"752\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Line a square baking dish with greased parchment paper for easy caramel removal. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The first thing to do before even stepping near the stove is to prepare your pan. Once your caramel mixture has reached the optimal temperature, you’ll want to dump it straight into the pan, so you need to be ready. Line an 8-inch square baking pan with two overlapping piece of parchment paper (or aluminum foil). Make sure the paper sticks up over the top of the pan; you’ll use the excess as handles for pulling out the set caramels. Lightly grease the parchment with softened butter for extra non-stick insurance.\u003c/p>\n\u003cfigure id=\"attachment_89943\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cream-mixture-in-pot.jpg\">\u003cimg class=\"size-full wp-image-89943\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cream-mixture-in-pot.jpg\" alt=\"A big scoop of pumpkin puree along with homemade pumpkin pie spice gives these caramels a hefty dose of fall flavor. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A big scoop of pumpkin puree along with homemade pumpkin pie spice gives these caramels a hefty dose of fall flavor. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, prepare the pumpkin mixture. Caramels get their soft texture from a substantial amount of cream and butter. In these caramels, I’ve cut back a bit on the cream and replaced it with canned pumpkin puree. (You can use puree made from fresh pumpkins, but you’ll need to cook it down to evaporate much of its water content.) Along with the cream, butter, and pumpkin, I add fall flavor with a homemade pumpkin spice mix: cinnamon, ginger, nutmeg, allspice, clove, and a hefty pinch of flaked sea salt. Combine all of these ingredients in a small saucepan and bring to a simmer to melt the butter. Stir gently to combine the cream and pumpkin. Once the butter is melted, remove the saucepan from the heat and cover it to keep the mixture warm.\u003c/p>\n\u003cfigure id=\"attachment_89941\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/beginning-of-boiling.jpg\">\u003cimg class=\"size-full wp-image-89941\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/beginning-of-boiling.jpg\" alt=\"When the sugar mixture first starts to boil, the bubbles will be tiny and wet. As the mixture continues to cook, the bubbles will increase in size and appear sticky. Photo: Kate Williams\" width=\"1000\" height=\"712\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When the sugar mixture first starts to boil, the bubbles will be tiny and wet. As the mixture continues to cook, the bubbles will increase in size and appear sticky. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now it’s sugar time. Traditionally, caramels are made with a mixture of corn syrup and granulated sugar. Here, I’ve replaced the corn syrup with earthy maple syrup, which complements the pumpkin. The biggest trick when melting the sugar is to keep it from crystallizing on the sides of the pot. To help prevent crystals from forming, pour the sugar into a tall mound in the middle of the liquid syrup. As the sugar melts, it will fall into the maple syrup, but once its dissolved, it will cause fewer problems. Heat the sugars over medium high heat and let the mixture come to a boil. Don’t stir yet! If it seems like the sugar needs a little encouragement in order to dissolve, swirl the pot gently to mix.\u003c/p>\n\u003cp>As you cook off the water from the sugars, you’ll notice the bubbles changing. At first they will be small and vigorous; over time, they will grow in width, but will appear stickier. Keep a watchful eye on the pot as the mixture will expand rapidly and may overflow out of the saucepan. Use the tallest pot you’ve got to prevent it. If the mixture still looks like it will boil over, carefully remove the pot from the heat and gently swirl the mixture until the bubbles subside.\u003c/p>\n\u003cfigure id=\"attachment_89940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/added-pumpkin-end-of-boiling.jpg\">\u003cimg class=\"size-full wp-image-89940\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/added-pumpkin-end-of-boiling.jpg\" alt=\"The mixture will have darkened substantially and will become fairly thick when it has reached its optimal temperature. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The mixture will have darkened substantially and will become fairly thick when it has reached its optimal temperature. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>While the sugar mixture is boiling, keep an eye on its temperature. Once it reaches 248 degrees (a digital thermometer is very helpful), reduce the heat to medium low. Very, very carefully pour the cream mixture into the sugar mixture. Use a clean rubber spatula to stir as you pour in the cream. The sugar mixture may sputter and increase in volume; monitor the heat and turn it off if it looks like it will over flow. Continue to stir the caramel mixture as it boils over medium low heat. Once the caramel gets back to 240 degrees, it is done.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pour the caramel into the prepared pan and gently tap the pan on the counter to remove any air bubbles. Now it’s waiting time. You’ll need to make sure that the caramels are completely cool before cutting or even touching them. Remember, 240-degree sugar is super hot. I actually prefer to chill the caramels before slicing them, but I let the caramels come to room temperature before placing them in the fridge. (Rapid chilling can lead to crystallization.)\u003c/p>\n\u003cp>Once they’re cooled, slice the caramels into small squares, about 1 inch all around, and wrap each in its own piece of parchment paper. You can get fancy and twist the paper together, or you can simply fold the paper around the candy. Either way, you’ve got a tasty treat on your hands, ready for any guests who walk through the door.\u003c/p>\n\u003cfigure id=\"attachment_89944\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/plated-caramels-1.jpg\">\u003cimg class=\"size-full wp-image-89944\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/plated-caramels-1.jpg\" alt=\"Wrap the sliced caramels in their own piece of parchment paper. Photo: Kate Williams\" width=\"1000\" height=\"618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wrap the sliced caramels in their own piece of parchment paper. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Pumpkin Caramels\u003c/h3>\n\u003cp>\u003cem>Makes about 50 caramels\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>1/2 cup canned pumpkin puree (not pumpkin pie filling)\u003c/li>\n\u003cli>4 tablespoons unsalted butter, cut into large pieces, plus extra for greasing pan\u003c/li>\n\u003cli>3/4 teaspoon flaky sea salt\u003c/li>\n\u003cli>1/2 teaspoon ground cinnamon\u003c/li>\n\u003cli>1/4 teaspoon ground ginger\u003c/li>\n\u003cli>1/8 teaspoon ground nutmeg\u003c/li>\n\u003cli>1/8 teaspoon ground allspice\u003c/li>\n\u003cli>1/8 teaspoon ground cloves\u003c/li>\n\u003cli>1/2 cup maple syrup\u003c/li>\n\u003cli>1/4 cup water\u003c/li>\n\u003cli>1 1/2 cups granulated sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Line an 8-inch square baking pan with parchment paper or aluminum foil so that the edges hang over the sides of the pan to form a sling. Grease parchment paper with butter. Set aside.\u003c/li>\n\u003cli>Combine cream, pumpkin, butter, sea salt, cinnamon, ginger, nutmeg, allspice, and cloves in a small saucepan. Bring to a simmer over medium low heat and simmer until butter melts. Stir to incorporate pumpkin. Remove from heat and cover to keep warm.\u003c/li>\n\u003cli>Meanwhile, combine water and maple syrup in a large, high-sided saucepan. Carefully pour sugar into the center of the saucepan so that it doesn’t touch the sides of the saucepan.\u003c/li>\n\u003cli>Without stirring, bring sugar and syrup to a rapid boil over medium high heat. Let mixture boil, occasionally swirling the pan to melt the sugar, until it reads 248 degrees on an instant read thermometer. Reduce the heat to medium low.\u003c/li>\n\u003cli>Very carefully, pour the cream mixture into the boiling sugar. It will sputter and may look as though it will overflow out of the pan. If it is about to overflow, remove the pot from the heat to cool for 30 seconds. Using a clean rubber spatula, carefully stir the cream mixture into the sugar until it is well incorporated. Continue to cook the mixture over medium low heat until it returns to 240 degrees. Stir frequently to prevent the sugar mixture from burning.\u003c/li>\n\u003cli>Carefully pour the mixture into the prepared pan. Let cool to room temperature.\u003c/li>\n\u003cli>It is easiest to cut and wrap the caramels if they have been chilled in the refrigerator, so once the pan reaches room temperature, place in the fridge for at least 2 hours to chill. Using the parchment sling, remove the caramels from the pan and transfer to a cutting board. Slice into 1-inch squares. Wrap each square in its own piece of parchment paper and transfer to a storage container. The caramels will keep for up to 2 weeks in the refrigerator.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Thanksgiving Menu: 8 Scrumptious Holiday Recipes",
"title": "Bay Area Bites Thanksgiving Menu: 8 Scrumptious Holiday Recipes",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Photos by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>This eclectic Thanksgiving menu is just the ticket to stir things up this year. The star of the show is a gorgeous, smoke-scented, mahogany-browned turkey fresh off the grill. The beauty of cooking the bird this way is that it frees up your oven to bake crunchy-sweet cornbread stuffing (two versions: regular and gluten-free!), tender caramelized roasted Brussels sprouts with toasty hazelnuts and cranberries, and a scrumptious pear-almond tart for dessert. Balancing out all the richness are a tangy cranberry-orange compote and a fresh, seasonal raw shaved root vegetable salad with pistachios. Happy Thanksgiving!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/\">\u003cstrong>Throw Your Turkey On The Grill This Thanksgiving!\u003c/strong>\u003c/a>\u003cbr>\nThere is nothing quite as spectacular as bringing this mahogany-colored, smoky-flavored bird to the Thanksgiving table. This year, impress your guest by slow-grill roasting your bird on the BBQ.\u003c/p>\n\u003cfigure id=\"attachment_89664\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/turkey-grill-finish.jpg\">\u003cimg class=\"size-full wp-image-89664\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/turkey-grill-finish.jpg\" alt=\"Brined BBQ Turkey. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/\">\u003cstrong>Brined BBQ Turkey\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/10/roasted-brussels-sprouts-with-dried-cranberries-toasted-hazelnuts-and-orange-zest/\">\u003cstrong>Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest\u003c/strong>\u003c/a>\u003cbr>\nEven if you think you don’t like Brussels sprouts, give this dish a try. It has a bit of everything: tangy, sweet, salty, bitter, and savory. You are welcome.\u003c/p>\n\u003cfigure id=\"attachment_89728\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/brussels-sprouts-final1.jpg\">\u003cimg class=\"size-full wp-image-89728\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/brussels-sprouts-final1.jpg\" alt=\"Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/10/roasted-brussels-sprouts-with-dried-cranberries-toasted-hazelnuts-and-orange-zest/\">\u003cstrong>Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/09/my-favorite-childhood-thanksgiving-cranberry-sauce/\">\u003cstrong>My Favorite Childhood Thanksgiving Cranberry Sauce\u003c/strong>\u003c/a>\u003cbr>\nForget about the canned-shaped cranberry gel that graced your childhood table, this tart-sweet compote is not only amazingly delicious, it’s amazingly simple to throw together at the last minute.\u003c/p>\n\u003cfigure id=\"attachment_89707\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cranberry-finish.jpg\">\u003cimg class=\"size-full wp-image-89707\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cranberry-finish.jpg\" alt=\"Cranberry Compote. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/09/my-favorite-childhood-thanksgiving-cranberry-sauce/\">\u003cstrong>Cranberry Compote\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/12/decadent-gluten-free-thanksgiving-cornbread-and-red-pepper-stuffing/\">\u003cstrong>Decadent Gluten-Free Thanksgiving Cornbread and Red Pepper Stuffing\u003c/strong>\u003c/a>\u003cbr>\nJust because you (or your guests) are gluten-free doesn’t mean you don’t get to enjoy all the classic Thanksgiving dishes, especially stuffing. Try this one, you won’t even know the difference.\u003c/p>\n\u003cfigure id=\"attachment_89836\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/gluten-free-cornbreadstuff1000.jpg\">\u003cimg class=\"size-full wp-image-89836\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/gluten-free-cornbreadstuff1000.jpg\" alt=\"Gluten-Free Cornbread and Red Pepper Stuffing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/12/decadent-gluten-free-thanksgiving-cornbread-and-red-pepper-stuffing/\">\u003cstrong>Gluten-Free Cornbread and Red Pepper Stuffing\u003c/strong>\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/12/sweet-and-savory-thanksgiving-cornbread-and-red-pepper-stuffing/\">\u003cstrong>Sweet and Savory Thanksgiving Cornbread and Red Pepper Stuffing\u003c/strong>\u003c/a>\u003cbr>\nIf you love cornbread, then you are going to love this colorful and scrumptious stuffing, perfect alongside a BBQ turkey. Fresh herbs and sautéed peppers balance the richness of this dish.\u003c/p>\n\u003cfigure id=\"attachment_89984\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/final-cornbread-new1.jpg\">\u003cimg class=\"size-full wp-image-89984\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/final-cornbread-new1.jpg\" alt=\"Sweet and Savory Thanksgiving Cornbread and Red Pepper Stuffing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/12/sweet-and-savory-thanksgiving-cornbread-and-red-pepper-stuffing/\">\u003cstrong>Sweet and Savory Thanksgiving Cornbread and Red Pepper Stuffing\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/11/adding-freshness-to-thanksgiving-shaved-winter-vegetable-salad/\">\u003cstrong>Adding Freshness to Thanksgiving: Shaved Winter Vegetable Salad\u003c/strong>\u003c/a>\u003cbr>\nCrunchy, colorful, seasonal, and fresh. This gorgeous salad is a great way to balance the rich and heavy dishes on your Thanksgiving table.\u003c/p>\n\u003cfigure id=\"attachment_89764\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/root-salad-finish1000.jpg\">\u003cimg class=\"size-full wp-image-89764\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/root-salad-finish1000.jpg\" alt=\"Shaved Carrot, Beet, and Celery Root Salad with Pistachios and Ricotta Salata. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/11/adding-freshness-to-thanksgiving-shaved-winter-vegetable-salad/\">\u003cstrong>Shaved Carrot, Beet, and Celery Root Salad with Pistachios and Ricotta Salata\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/13/british-style-roasties-sweet-potato-version/\">\u003cstrong>British-Style Roasties: Sweet Potato Version\u003c/strong>\u003c/a>\u003cbr>\nBring on the rich, sweet, caramelized yams. It’s Thanksgiving season!\u003c/p>\n\u003cfigure id=\"attachment_89636\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/sweet-potato-roasties-final.jpg\">\u003cimg class=\"size-full wp-image-89636\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/sweet-potato-roasties-final.jpg\" alt=\"Sweet Potato Roasties. Photo: Kim Laidlaw\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/13/british-style-roasties-sweet-potato-version/\">\u003cstrong>Sweet Potato Roasties\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/14/crunchy-nutty-fruity-sweet-pear-almond-custard-tart-for-thanksgiving/\">\u003cstrong>Crunchy, Nutty, Fruity, Sweet: Pear Almond Custard Tart for Thanksgiving\u003c/strong>\u003c/a>\u003cbr>\nThis is hands-down one of my favorite autumn desserts, and I make it as soon as fragrant pears arrive in the market. It’s a great addition to your Thanksgiving dessert buffet!\u003c/p>\n\u003cfigure id=\"attachment_89816\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-final1000.jpg\">\u003cimg class=\"size-full wp-image-89816\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-final1000.jpg\" alt=\"Pear Almond Custard Tart. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/14/crunchy-nutty-fruity-sweet-pear-almond-custard-tart-for-thanksgiving/\">\u003cstrong>Pear Almond Custard Tart\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "This eclectic Thanksgiving menu is just the ticket to stir things up this year. The star of the show is a gorgeous, smoke-scented, mahogany-browned turkey fresh off the grill. The beauty of cooking the bird this way is that it frees up your oven to bake crunchy-sweet cornbread stuffing (two versions: regular and gluten-free!), tender caramelized roasted Brussels sprouts with toasty hazelnuts and cranberries, and a scrumptious pear-almond tart for dessert. Balancing out all the richness are a tangy cranberry-orange compote and a fresh, seasonal raw shaved root vegetable salad with pistachios. Happy Thanksgiving!",
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"description": "This eclectic Thanksgiving menu is just the ticket to stir things up this year. The star of the show is a gorgeous, smoke-scented, mahogany-browned turkey fresh off the grill. The beauty of cooking the bird this way is that it frees up your oven to bake crunchy-sweet cornbread stuffing (two versions: regular and gluten-free!), tender caramelized roasted Brussels sprouts with toasty hazelnuts and cranberries, and a scrumptious pear-almond tart for dessert. Balancing out all the richness are a tangy cranberry-orange compote and a fresh, seasonal raw shaved root vegetable salad with pistachios. Happy Thanksgiving!",
"title": "Bay Area Bites Thanksgiving Menu: 8 Scrumptious Holiday Recipes | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Photos by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>This eclectic Thanksgiving menu is just the ticket to stir things up this year. The star of the show is a gorgeous, smoke-scented, mahogany-browned turkey fresh off the grill. The beauty of cooking the bird this way is that it frees up your oven to bake crunchy-sweet cornbread stuffing (two versions: regular and gluten-free!), tender caramelized roasted Brussels sprouts with toasty hazelnuts and cranberries, and a scrumptious pear-almond tart for dessert. Balancing out all the richness are a tangy cranberry-orange compote and a fresh, seasonal raw shaved root vegetable salad with pistachios. Happy Thanksgiving!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/\">\u003cstrong>Throw Your Turkey On The Grill This Thanksgiving!\u003c/strong>\u003c/a>\u003cbr>\nThere is nothing quite as spectacular as bringing this mahogany-colored, smoky-flavored bird to the Thanksgiving table. This year, impress your guest by slow-grill roasting your bird on the BBQ.\u003c/p>\n\u003cfigure id=\"attachment_89664\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/turkey-grill-finish.jpg\">\u003cimg class=\"size-full wp-image-89664\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/turkey-grill-finish.jpg\" alt=\"Brined BBQ Turkey. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/\">\u003cstrong>Brined BBQ Turkey\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/10/roasted-brussels-sprouts-with-dried-cranberries-toasted-hazelnuts-and-orange-zest/\">\u003cstrong>Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest\u003c/strong>\u003c/a>\u003cbr>\nEven if you think you don’t like Brussels sprouts, give this dish a try. It has a bit of everything: tangy, sweet, salty, bitter, and savory. You are welcome.\u003c/p>\n\u003cfigure id=\"attachment_89728\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/brussels-sprouts-final1.jpg\">\u003cimg class=\"size-full wp-image-89728\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/brussels-sprouts-final1.jpg\" alt=\"Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/10/roasted-brussels-sprouts-with-dried-cranberries-toasted-hazelnuts-and-orange-zest/\">\u003cstrong>Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/09/my-favorite-childhood-thanksgiving-cranberry-sauce/\">\u003cstrong>My Favorite Childhood Thanksgiving Cranberry Sauce\u003c/strong>\u003c/a>\u003cbr>\nForget about the canned-shaped cranberry gel that graced your childhood table, this tart-sweet compote is not only amazingly delicious, it’s amazingly simple to throw together at the last minute.\u003c/p>\n\u003cfigure id=\"attachment_89707\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cranberry-finish.jpg\">\u003cimg class=\"size-full wp-image-89707\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cranberry-finish.jpg\" alt=\"Cranberry Compote. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/09/my-favorite-childhood-thanksgiving-cranberry-sauce/\">\u003cstrong>Cranberry Compote\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/12/decadent-gluten-free-thanksgiving-cornbread-and-red-pepper-stuffing/\">\u003cstrong>Decadent Gluten-Free Thanksgiving Cornbread and Red Pepper Stuffing\u003c/strong>\u003c/a>\u003cbr>\nJust because you (or your guests) are gluten-free doesn’t mean you don’t get to enjoy all the classic Thanksgiving dishes, especially stuffing. Try this one, you won’t even know the difference.\u003c/p>\n\u003cfigure id=\"attachment_89836\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/gluten-free-cornbreadstuff1000.jpg\">\u003cimg class=\"size-full wp-image-89836\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/gluten-free-cornbreadstuff1000.jpg\" alt=\"Gluten-Free Cornbread and Red Pepper Stuffing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/12/decadent-gluten-free-thanksgiving-cornbread-and-red-pepper-stuffing/\">\u003cstrong>Gluten-Free Cornbread and Red Pepper Stuffing\u003c/strong>\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/12/sweet-and-savory-thanksgiving-cornbread-and-red-pepper-stuffing/\">\u003cstrong>Sweet and Savory Thanksgiving Cornbread and Red Pepper Stuffing\u003c/strong>\u003c/a>\u003cbr>\nIf you love cornbread, then you are going to love this colorful and scrumptious stuffing, perfect alongside a BBQ turkey. Fresh herbs and sautéed peppers balance the richness of this dish.\u003c/p>\n\u003cfigure id=\"attachment_89984\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/final-cornbread-new1.jpg\">\u003cimg class=\"size-full wp-image-89984\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/final-cornbread-new1.jpg\" alt=\"Sweet and Savory Thanksgiving Cornbread and Red Pepper Stuffing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/12/sweet-and-savory-thanksgiving-cornbread-and-red-pepper-stuffing/\">\u003cstrong>Sweet and Savory Thanksgiving Cornbread and Red Pepper Stuffing\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/11/adding-freshness-to-thanksgiving-shaved-winter-vegetable-salad/\">\u003cstrong>Adding Freshness to Thanksgiving: Shaved Winter Vegetable Salad\u003c/strong>\u003c/a>\u003cbr>\nCrunchy, colorful, seasonal, and fresh. This gorgeous salad is a great way to balance the rich and heavy dishes on your Thanksgiving table.\u003c/p>\n\u003cfigure id=\"attachment_89764\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/root-salad-finish1000.jpg\">\u003cimg class=\"size-full wp-image-89764\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/root-salad-finish1000.jpg\" alt=\"Shaved Carrot, Beet, and Celery Root Salad with Pistachios and Ricotta Salata. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/11/adding-freshness-to-thanksgiving-shaved-winter-vegetable-salad/\">\u003cstrong>Shaved Carrot, Beet, and Celery Root Salad with Pistachios and Ricotta Salata\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/13/british-style-roasties-sweet-potato-version/\">\u003cstrong>British-Style Roasties: Sweet Potato Version\u003c/strong>\u003c/a>\u003cbr>\nBring on the rich, sweet, caramelized yams. It’s Thanksgiving season!\u003c/p>\n\u003cfigure id=\"attachment_89636\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/sweet-potato-roasties-final.jpg\">\u003cimg class=\"size-full wp-image-89636\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/sweet-potato-roasties-final.jpg\" alt=\"Sweet Potato Roasties. Photo: Kim Laidlaw\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/13/british-style-roasties-sweet-potato-version/\">\u003cstrong>Sweet Potato Roasties\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/14/crunchy-nutty-fruity-sweet-pear-almond-custard-tart-for-thanksgiving/\">\u003cstrong>Crunchy, Nutty, Fruity, Sweet: Pear Almond Custard Tart for Thanksgiving\u003c/strong>\u003c/a>\u003cbr>\nThis is hands-down one of my favorite autumn desserts, and I make it as soon as fragrant pears arrive in the market. It’s a great addition to your Thanksgiving dessert buffet!\u003c/p>\n\u003cfigure id=\"attachment_89816\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-final1000.jpg\">\u003cimg class=\"size-full wp-image-89816\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-final1000.jpg\" alt=\"Pear Almond Custard Tart. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/14/crunchy-nutty-fruity-sweet-pear-almond-custard-tart-for-thanksgiving/\">\u003cstrong>Pear Almond Custard Tart\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Crunchy, Nutty, Fruity, Sweet: Pear Almond Custard Tart for Thanksgiving",
"title": "Crunchy, Nutty, Fruity, Sweet: Pear Almond Custard Tart for Thanksgiving",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_89816\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-final1000.jpg\">\u003cimg class=\"size-full wp-image-89816\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-final1000.jpg\" alt=\"Pear Almond Custard Tart. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pear Almond Custard Tart\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve been making this tart for many years in countless iterations. It all started way back when with Julia Child’s version of a red wine-poached pear tart filled with frangipane. A gorgeous masterpiece.\u003c/p>\n\u003cp>Over the years, I simplified my version significantly, although it does still take a bit of work for all the different components. The nice thing is is that you can make the tart dough ahead of time (up to 1 day in the fridge or 1 month in the freezer), line the tart pan with the dough and freeze it (for up to 1 month in advance, tightly wrapped with plastic wrap), and poach the pears up to 3 days in advance (just store them in an airtight container in the fridge).\u003c/p>\n\u003cp>I poach my pears in a simple syrup flavored with orange zest and vanilla bean. The fragrance is simply incredible and will fill your house with the smell of the holidays. The buttery crust is reminiscent of pie dough meets a crisp cookie, and the smooth custard holds it all together. Topped with a shower of toasted almonds and a sprinkle of sugar for crunch, this is a definite every year on my Thanksgiving table.\u003c/p>\n\u003cfigure id=\"attachment_89819\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-ingredients1.jpg\">\u003cimg class=\"size-full wp-image-89819\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-ingredients1.jpg\" alt=\"Pear Almond Custard Tart Ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pear Almond Custard Tart Ingredients\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Pear Almond Custard Tart\u003c/h3>\n\u003cp>\u003cem>Serves 6–8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>For the tart dough:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 large egg yolk\u003c/li>\n\u003cli>2 Tbsp milk\u003c/li>\n\u003cli>1/2 tsp vanilla extract\u003c/li>\n\u003cli>1 1/4 cups all-purpose flour\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>1/3 cup confectioners’ sugar, sifted\u003c/li>\n\u003cli>1/2 cup cold unsalted butter, cut into small pieces\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>For the poached pears:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>3 ripe but firm pears, preferably Bartlett, peeled, quartered, and cored\u003c/li>\n\u003cli>Zest of 1 orange, removed with a vegetable peeler\u003c/li>\n\u003cli>1/2 vanilla bean, split and seeds scraped\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>For the filling:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1/4 cup sugar plus 2 tbsp\u003c/li>\n\u003cli>3 tbsp all-purpose flour\u003c/li>\n\u003cli>1/2 cup heavy cream\u003c/li>\n\u003cli>1 1/2 tsp vanilla extract\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>1/3 cup sliced almonds, lightly toasted\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the tart dough, in a bowl, whisk together the egg yolk, milk, and vanilla extract. In a food processor, combine the flour, salt, and confectioners’ sugar. Scatter the butter over the top and pulse until the butter is broken up into pieces about the size of small peas. Pour the egg mixture over the flour mixture, then process until the mixture comes together. Dump the dough into a large ziploc bag and press together into a flat disk. Refrigerate for at least 30 minutes and up to 1 day before using, or freeze for up to 1 month.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89812,89825,89802,89803\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To poach the pears, in a saucepan, bring 2 cups water and the sugar to a boil over high heat. Reduce the heat to medium and add the pears, orange peel, and vanilla bean pod and seeds. Adjust the heat so that the liquid simmers and poach the pears, turning occasionally, until just tender, about 15 minutes. Set aside to cool in the poaching liquid.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89788,89820,89800\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>On a floured work surface, roll out the dough to a circle about 13 inches in diameter. Transfer the dough to a 10-inch tart pan with a removable bottom and line the pan, pressing together any cracks and making sure the edges are nice and thick (I usually trim the pastry and then fold it over on itself to make it doubly thick). Line the tart shell with foil and fill with pie weights or dried beans. Freeze for 20 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89808,89791,89807,89806,89811,89787,89792,89783,89782,89784\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat your oven to 400°F. Bake until the crust looks dry, about 20 minutes. Remove the foil and weights and set aside while you prepare the filling. Reduce the oven temperature to 350°F.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89786\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cooked-tart-shell.jpg\">\u003cimg class=\"size-full wp-image-89786\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cooked-tart-shell.jpg\" alt=\"Bake until the crust looks dry, about 20 minutes. Remove the foil and weights and set aside while you prepare the filling. Reduce the oven temperature to 350°F. Photo: Wendy Goodfriend\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake until the crust looks dry, about 20 minutes. Remove the foil and weights and set aside while you prepare the filling. Reduce the oven temperature to 350°F.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Cut each pear quarter lengthwise into 4 slices, then lay the pear slices in the crust in an overlapping circle close to the rim. Use the remaining slices to fill the middle. In a bowl, beat together the egg and the 1/4 cup sugar until thick. Beat in the flour and then the cream, vanilla, and salt. Pour evenly over the pears.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89805,89813,89785,89798,89797,89801,89795\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake until the custard starts to puff up, about 10 minutes. Sprinkle the almonds and remaining sugar over the top of the tart. Continue to bake until the custard is set and lightly browned, about 25 minutes. Let cool on a wire rack until warm or room temperature before slicing and serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89817,89781,89814\"]\u003c/p>\n\u003cfigure id=\"attachment_89821\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-final1000a.jpg\">\u003cimg class=\"size-full wp-image-89821\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-final1000a.jpg\" alt=\"Continue to bake until the custard is set and lightly browned, about 25 minutes. Let cool on a wire rack until warm or room temperature before slicing and serving. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Continue to bake until the custard is set and lightly browned, about 25 minutes. Let cool on a wire rack until warm or room temperature before slicing and serving.\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89816\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-final1000.jpg\">\u003cimg class=\"size-full wp-image-89816\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-final1000.jpg\" alt=\"Pear Almond Custard Tart. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pear Almond Custard Tart\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve been making this tart for many years in countless iterations. It all started way back when with Julia Child’s version of a red wine-poached pear tart filled with frangipane. A gorgeous masterpiece.\u003c/p>\n\u003cp>Over the years, I simplified my version significantly, although it does still take a bit of work for all the different components. The nice thing is is that you can make the tart dough ahead of time (up to 1 day in the fridge or 1 month in the freezer), line the tart pan with the dough and freeze it (for up to 1 month in advance, tightly wrapped with plastic wrap), and poach the pears up to 3 days in advance (just store them in an airtight container in the fridge).\u003c/p>\n\u003cp>I poach my pears in a simple syrup flavored with orange zest and vanilla bean. The fragrance is simply incredible and will fill your house with the smell of the holidays. The buttery crust is reminiscent of pie dough meets a crisp cookie, and the smooth custard holds it all together. Topped with a shower of toasted almonds and a sprinkle of sugar for crunch, this is a definite every year on my Thanksgiving table.\u003c/p>\n\u003cfigure id=\"attachment_89819\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-ingredients1.jpg\">\u003cimg class=\"size-full wp-image-89819\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-ingredients1.jpg\" alt=\"Pear Almond Custard Tart Ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pear Almond Custard Tart Ingredients\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Pear Almond Custard Tart\u003c/h3>\n\u003cp>\u003cem>Serves 6–8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>For the tart dough:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 large egg yolk\u003c/li>\n\u003cli>2 Tbsp milk\u003c/li>\n\u003cli>1/2 tsp vanilla extract\u003c/li>\n\u003cli>1 1/4 cups all-purpose flour\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>1/3 cup confectioners’ sugar, sifted\u003c/li>\n\u003cli>1/2 cup cold unsalted butter, cut into small pieces\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>For the poached pears:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>3 ripe but firm pears, preferably Bartlett, peeled, quartered, and cored\u003c/li>\n\u003cli>Zest of 1 orange, removed with a vegetable peeler\u003c/li>\n\u003cli>1/2 vanilla bean, split and seeds scraped\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>For the filling:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1/4 cup sugar plus 2 tbsp\u003c/li>\n\u003cli>3 tbsp all-purpose flour\u003c/li>\n\u003cli>1/2 cup heavy cream\u003c/li>\n\u003cli>1 1/2 tsp vanilla extract\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>1/3 cup sliced almonds, lightly toasted\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the tart dough, in a bowl, whisk together the egg yolk, milk, and vanilla extract. In a food processor, combine the flour, salt, and confectioners’ sugar. Scatter the butter over the top and pulse until the butter is broken up into pieces about the size of small peas. Pour the egg mixture over the flour mixture, then process until the mixture comes together. Dump the dough into a large ziploc bag and press together into a flat disk. Refrigerate for at least 30 minutes and up to 1 day before using, or freeze for up to 1 month.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To poach the pears, in a saucepan, bring 2 cups water and the sugar to a boil over high heat. Reduce the heat to medium and add the pears, orange peel, and vanilla bean pod and seeds. Adjust the heat so that the liquid simmers and poach the pears, turning occasionally, until just tender, about 15 minutes. Set aside to cool in the poaching liquid.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>On a floured work surface, roll out the dough to a circle about 13 inches in diameter. Transfer the dough to a 10-inch tart pan with a removable bottom and line the pan, pressing together any cracks and making sure the edges are nice and thick (I usually trim the pastry and then fold it over on itself to make it doubly thick). Line the tart shell with foil and fill with pie weights or dried beans. Freeze for 20 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat your oven to 400°F. Bake until the crust looks dry, about 20 minutes. Remove the foil and weights and set aside while you prepare the filling. Reduce the oven temperature to 350°F.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89786\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cooked-tart-shell.jpg\">\u003cimg class=\"size-full wp-image-89786\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cooked-tart-shell.jpg\" alt=\"Bake until the crust looks dry, about 20 minutes. Remove the foil and weights and set aside while you prepare the filling. Reduce the oven temperature to 350°F. Photo: Wendy Goodfriend\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake until the crust looks dry, about 20 minutes. Remove the foil and weights and set aside while you prepare the filling. Reduce the oven temperature to 350°F.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Cut each pear quarter lengthwise into 4 slices, then lay the pear slices in the crust in an overlapping circle close to the rim. Use the remaining slices to fill the middle. In a bowl, beat together the egg and the 1/4 cup sugar until thick. Beat in the flour and then the cream, vanilla, and salt. Pour evenly over the pears.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"soldout": {
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