Recipes Galore for Thanksgiving and More

It's been a week of and on Westwood Patch, and we're continuing that today with more for you to "digest" as Thanksgiving approaches. 

The following Thanksgiving recipes were provided by Executive Chef .

LaCount also submitted the recipes to DedhamTV for its "Chef's Table" series that premiered last Friday at 8:30 p.m. and continued on Saturday at 8:30 p.m. and Sunday at 1 p.m. on Comcast Channel 8, Verizon Channel 40 and RCN Channel 13. (The series continues this Friday and Saturday at 8 p.m. and Sunday at 2 p.m.)

If you're from Westwood, Dedham or around the area, these recipes are certainly great for anyone to try this year for the holidays. 

Pan Roasted Brussels Sprouts with Applewood Smoked Bacon

Ingredients:

• 3 cups Brussels sprouts
• 2/3 cup Applewood smoked bacon - cut into 1/4 inch dice
• salt & pepper

Directions:

1. Clean the Brussels sprouts' outer leaves and slice very bottom off - cut in halves
2. Bring a pot of water to a boil - add salt - add the Brussels sprouts
3. When the sprouts feel a bit tender, immediately remove and plunge them into ice water to cool
4. Strain the water from the sprouts - pat dry even more and cut in half again so you end up with quarters 
5. Cook the bacon over medium heat until it browns almost fully
6. Raise the heat to high and add the Brussels sprouts, season, and cook in the bacon fat until they begin to show some color
7. Serve when browned nicely

Turkey Mignonettes for DedhamTV

• 1 each Boneless Fresh Turkey Breast - 10-12#: cut into 30 small mignonettes about 3 oz. each
• 2 bunches fresh Sage
• 2 tablespoons poultry seasoning
• Salt and black pepper

Directions:

1. Remove skin from the turkey breast and open up and split down the center
2. Cut again lengthwise into three long strips per side (6 total)
3. Cut across the grain getting five mignonettes from each strip to total 30 strips
4. Season the turkey mignonettes with a mixture of salt, pepper and the poultry seasoning
5. Chiffonade the fresh sage and crust the tops of each mignonette with it
6. Heat a pan with corn or vegetable oil until hot and brown the turkey on both sides well
7. Finish in a pre-heated oven in a pan with a rack for about 10-14 minutes or until it reaches an internal temperature of 145-155 degrees

Sauce-Spiced Butternut for DedhamTV

Ingredients:

• 4 ounces butter
• 1 pound peeled butternut squash - diced
• 1/2 tablespoon turmeric
• 1/2 teaspoon curry powder
• 1/2 each Spanish onion - rough cut
• 1/8 teaspoon cardamom
• 1/8 teaspoon ground coriander
• 1/2 teaspoon ginger root - grated
• 2 cups chicken stock
• Heavy cream - as needed
• Salt & pepper - as needed

Directions:

1. Heat butter in a sauce pot
2. Cook the onions until translucent
3. Add the dry spices and the butternut squash and cook for a few minutes until squash begins to color
4. Add the ginger root and the chicken stock - bring to a boil, then reduce to simmer - cook until squash is very soft
5. Puree in a blender and strain - add as much heavy cream as needed for desired consistency
6. Season with salt and pepper

Cranberry-Orange Onion Chutney for Dedham TV

Ingredients:

• 1 pound fresh cranberries - washed
• 1/2 cup sugar
• 1/2 cup light brown sugar
• 1/4 cup orange juice
• 1/4 cup red wine vinegar
• 2 each oranges - zested (save) and sectioned
• 1 small red onion - finely diced
• Vegetable oil
• Salt & pepper

Directions:

1. Heat the oil in a sauté pan and add the onion - cook until tender
2. Add the cranberries, both sugars, the juice and vinegar and cover - reduce heat to simmer
3. Cook for a few minutes until the cranberries "pop" - remove from heat
4. Cut the orange sections in half and add to the cranberry mixture along with the zest from two oranges
5. Season and cool in refrigerator (for serving it is best at room temperature)
6. Yield: "1 quart"