This is Ina Garten’s second Thanksgiving episode. In this show she makes up a turkey with truffle butter, uses leftover turkey for turkey hash browns, roasted Brussels sprouts, and sausage-stuffed mushrooms. She offers some unique spins on classic Thanksgiving dishes, so let’s dig in.
Roast Turkey with Truffle Butter | Click here for the recipe
I have seen recipe for turkey using butter before but this one ups the anty (and the price) by using truffle butter. Not exactly a way to roast the turkey on a budget. You could replace the truffle butter with any other good quality, cheaper option, and I am sure the turkey would come out great. Ina is of my same philosophy that stuffing doesn’t belong inside the bird as it slows cooking time. She wisely uses that empty cavity to throw in some aromatics like thyme, onion, and garlic. If I ever decide to not make Alton Brown’s turkey, then I might give this one a try.
Sausage-Stuffed Mushrooms | Click here for the recipe
Ina offers a new twist on stuffing. Instead of stuffing it into the turkey, she choose another vessel – mushrooms. Another unique twist is that she choose to use Panko bread crumbs instead of bread in her stuffing. My wife liked this idea a lot, except maybe without the sausage.
Turkey Hashed Browns | Click here for the recipe
I am not sure why she is calling these hash browns. They are basically just pan fried cubed potatoes that she threw some leftover turkey in with some seasonings. That still probably would be good, and I am likely to try it, but I would not call them hash browns.
Roasted Brussels Sprouts | Click here for my review of this recipe
Now this dish I have done on my own. It was the first time I ever cooked Brussels sprouts, so I wasn’t sure what I was going to think. However I actually found that I didn’t despise them as I thought I would .
If you have tried any of these recipes or plan to I would love to hear from you. Please leave a comment below.