It's Good Though…

Yield: 2 to 10 Servings

Scott Nowell

For a Thanksgiving or any other table hit.  Note: 1/2 lb of potatoes is usually considered one serving.

• 1-5lb Yukon Gold or Russet potatoes, peeled, cut into 1” pieces
• 1tsp kosher salt per lb of potatoes
• 2TBS butter per lb of potatoes
• whole milk and heavy cream, (total of 1/3 cup per lb of potatoes
• salt and freshly ground black pepper

Place potatoes in a large pot and pour in cold water to cover by 1”. Add salt and bring to a boil. Reduce heat and boil gently until potatoes are tender, 15–30 minutes. Drain and return to low heat to cook off any remaining water.

Optional: Pass hot potatoes through a ricer into a large bowl (if allowed to cool, the potatoes will become gummy).

Add 2 TBS butter per pound of potatoes. Let melt and mash.

Add 1/3 cup milk or mix of milk and cream per pound of potatoes.

Mash to desired consistency. Add more milk or cream if necessary.

Taste and season with salt and pepper.

Do ahead: Potatoes can be made 4 hours ahead. Pass through ricer into a large pot and cover. Just before serving, reheat over low, gently stirring in reserved potato cooking liquid as needed to loosen.

Yield: 8 to 12 Servings

Scott Nowell, adapted from many

Don’t want to over-complicate the stuffing. I like a nice simple stuffing. It needs to have the vegetable equivalent of mirepoix, but it doesn’t need sausage,  fruit, chestnuts or oysters. One noticeable flavor missing from a lot of stuffing is turkey. You only really get that if you put stuffing in the bird, but we don’t do that anymore, because it’s risky for not getting thoroughly cooked. To replace that we add some browned turkey wings on top of the stuffing dish. Wonderful turkey juices drain onto the stuffing and voila, almost stuffed flavor.

This is good to make a day ahead. It is about 2 hour total prep and cook.

• 1package cubed stuffing
• 3lb turkey wings, divided at joints (see photo) (see note)
• 2tsp vegetable oil
• 4TBS (½ stick) unsalted butter, plus extra for baking dish
• 1large onion, chopped fine (about 1½ cups)
• 2-3celery ribs, chopped fine (about 1 cups)
• 2-3carrots, chopped fine
• 2tsp table salt
• 2TBS minced fresh thyme leaves
• 2TBS minced fresh sage leaves
• 1tsp ground black pepper
• 2½cups chicken broth or Better than Bouillon equivalent
• 3large eggs

Grease a 9 by 13-inch baking dish with butter.

Prep wings: Separate the wing sections at the joints. Use a meat fork or the tip of a paring knife to poke 10 to 15 holes in each wing segment. Heat oil in 12-inch skillet over medium-high heat until it begins to shimmer. Add wings in single layer and cook until golden-brown, 4 to 6 minutes. Flip wings and continue to cook until golden-brown on second side, 4 to 6 minutes longer. Transfer wings to medium bowl and set aside.

Prep vegetables: Chop the onion and carrot into 1- to 2-inch pieces. Transfer to a food processor and pulse until finely chopped, about ¼-inch pieces. You can do the celery the same way or slice it to ¼- to ½-inch diagonals or do some each way.

Note: Adjust butter and stock quantity to match directions on stuffing cube package.

Sweat vegetables: Heat butter with rendered fat in skillet over medium heat. When foaming subsides, add onion, celery, carrot and ½ tsp salt. Cook, stirring occasionally, until vegetables are softened but not browned, 7 to 9 minutes. Add thyme, sage, and pepper; cook until fragrant, about 30 seconds. Add 1 cup broth and bring to simmer, using wooden spoon to scrape browned bits from bottom of pan.

Prepare stuffing: Add vegetable mixture to bowl with dried bread and toss to combine.

In medium bowl, whisk eggs, remaining 1½ cups broth, remaining 1½ tsp salt, and any accumulated juices from wings until combined. Add egg/broth mixture to stuffing cube mixture and gently toss to combine, transfer to greased baking dish. Arrange wings on top of stuffing, cover tightly with aluminum foil, and place baking dish on rimmed baking sheet.

Bake stuffing: Bake on lower-middle rack until thickest part of wings registers 175°F on instant-read thermometer, 60 to 75 minutes. Remove foil and transfer wings to dinner plate to reserve for another use. Let stuffing stand for a while, then fluff with fork and serve.

Option: You could remove meat from wing sections, shred and mix into the stuffing if desired. Return to oven uncovered for 15 to 20 minutes to crisp up the top. Serve.

Technique details:

Baking stuffing with browned turkey wings on top creates the same rich flavor of stuffing cooked inside the bird. Here is the basic formula:

Prep wings
Cut through the joint with a sharp chef’s knife. If the turkey wing comes with a tip, cut through this joint as well.
Brown Wings
Sear the turkey wings to trigger the flavor producing Maillard reaction. Remove them from the skillet.
Sauté Aromatics
Cook the chopped onions and celery in rendered fat and butter to develop a savory flavor base.
Deglaze with Broth
Deglaze the pan with broth to release the fond and capture every last bit of flavor. Add mixture to dried bread cubes.
Top, Cover, Bake
Top the stuffing with the browned wings, cover with aluminum foil to trap moisture, and bake.

Yield: 3 to 4 Servings

adapted from Sam & Meg / via Diethood

This recipe makes way too much sauce. It’s probably worth reducing the sauce ingredients by half. I’d also add 1/8 to 1/4 tsp of cayenne to the marinade. I started with 1/8, but it could have used more. Depends on your preference. I also doubled the butter from 2 to 4 TBS. It could be increased more. A side of vegetables and some naan bread complete this.

For the Yogurt Marinade

• 2-3lb boneless, skinless chicken thighs
• ½cup plain yogurt
• 4cloves garlic, minced
• ½TBS finely minced ginger
• 2tsp garam masala
• 1tsp turmeric
• 1tsp ground cumin
• 1/8tsp cayenne
• 1tsp (or to taste) chili powder
• salt, to taste

For the Tomato Gravy

• 2TBS olive oil
• 1yellow onion, diced
• 4TBS butter
• 4cloves garlic, minced
• 1tsp finely minced ginger
• 1tsp ground cumin
• 1tsp garam masala
• 1tsp (or to taste) sweet paprika
• ½cup low sodium chicken broth or water
• 1can (14 oz) diced tomatoes, undrained
• 2TBS tomato paste

For finishing

• ¾cup heavy cream

Marinate chicken: In a large mixing bowl, combine chicken, yogurt, garlic, ginger, garam masala, turmeric, cumin, cayenne, chili powder, and salt; mix to combine and set aside for 15 minutes.

Sauté aromatics: Set a 6-qt Instant Pot to the SAUTÉ HIGH setting. Add oil and heat until shimmering. Add in the onions and cook for 2-4 minutes.

Add in the butter; stir in garlic, ginger, cumin, garam masala, and sweet paprika; cook for 30 seconds.

Sauté chicken: Add in the chicken and cook for 2 minutes.

Pour in the chicken broth, diced tomatoes, and tomato paste.

Pressure cook: Seal Instant Pot and set to MANUAL HIGH pressure for 8 minutes. When complete, do a quick release. Remove the chicken.

Stir the heavy cream into the Instant Pot and, using a hand blender, blend the sauce for 30 seconds – just until creamy.

Stir the chicken back into the sauce and taste for salt and seasonings; adjust accordingly.

Serve over basmati rice or cauliflower rice, with broccoli and some naan.

Yield: 10 Servings

Basilmomma.com / Hurst

Tasty soup for a nice cold day. Instant Pot or not, this is at least two hours to table. Prep is about 30 minutes, 20 minutes for Instant Pot to come to temperature, 45 minutes to cook, and 30 minutes for pressure to release.

• 1bag HamBeens® 15 BEAN SOUP®
• 8cups stock or water
• 8oz diced ham
• 3cloves garlic, chopped
• 1small sweet onion, chopped
• 1red bell pepper, seeded and chopped
• 2stalks celery with tops, chopped
• 2carrots, peeled and chopped
• kosher salt and fresh black pepper to taste
• ½tsp of ground red pepper
• 1dried bay leaf
• 2-3sprigs of fresh thyme
• 114.5 oz can petite diced tomatoes, undrained
• juice of 1 lemon
• 1TBS olive oil

Sort, rinse, and drain dried beans.

In a 6qt Instant Pot or electric pressure cooker, place in all ingredients EXCEPT tomatoes and lemon juice. Note: add the olive oil last!

Seal Instant Pot and set to MANUAL HIGH pressure for 45 minutes.

It will take a few moments to come to pressure and then cook for 45 minutes.

Let pressure release naturally (about 30 minutes). Remove lid,  stir in tomatoes and lemon juice and adjust seasoning.

Lightly mash a few beans if you want to.

Serve.

Yield: One 10-inch loaf

Adapted from Anna Painter / Food & Wine

Cocoa powder, molasses and dark brown sugar lend the classic deep brown color to this pumpernickel bread.

• 3cups bread flour
• 1⅓cups dark rye flour
• ½cup cornmeal
• ¼cup whole-wheat flour
• ¼cup unsweetened cocoa powder
• 1TBS kosher salt
• 2cups milk
• 1½TBS dark brown sugar
• 1TBS active dry yeast
• ¼cup un-sulphured molasses
• 3TBS unsalted butter, softened, plus more for greasing

Proof yeast: In a microwave-safe bowl, warm ¾ cup of the milk at high until warm, about 45 seconds. Sprinkle the brown sugar into the warm milk along with the yeast. Let stand at room temperature until foamy, about 5 minutes.

Mix dry ingredients: In a large bowl, whisk the bread flour with the rye flour, cornmeal, whole-wheat flour, cocoa powder and salt.

Mix: In the bowl of a stand mixer fitted with a dough hook, combine the yeast mixture with the molasses and the remaining 1 ¼ cups of milk. Mix at low speed until the just combined. Add the dry ingredients to the bowl and continue mixing at moderately low speed until the dough begins to clean the sides of the bowl, about 6 minutes. Add the softened butter and increase the mixer speed to medium; beat until the butter is incorporated and the dough is clinging to the hook, about 6 minutes more. (The dough will look greasy.) Scrape the dough onto a lightly floured surface and knead until smooth and it springs back to the touch, about 8 minutes. Transfer the dough to a buttered bowl and cover with plastic wrap. Let stand at room temperature until double in bulk, about 45 minutes.

Prepare pan & proof dough: Lightly butter a 10-by-5-inch loaf pan. On a lightly floured work surface, pat the dough into a 10-inch square. Roll the dough into a cylinder and pinch the seams together. Place seam-side down in the prepared loaf pan and gently push the dough to the corners of the loaf pan. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 45 minutes more.

Bake: Preheat the oven to 375°F. Discard the plastic wrap and bake the pumpernickel bread for 35 minutes, until the crust is dark brown. Transfer the bread to a wire rack and let stand for 10 minutes. Carefully remove the bread from the loaf pan and let cool completely, 1 hour longer.

The pumpernickel bread can be wrapped in plastic and foil and kept at room temperature for 3 days.

Yield: 4 to 6 Servings

Adapted from Simply Recipes

This Skillet Chicken and Rice is a classic one-pot meal, perfect for a weeknight and totally kid-friendly. Serve it on its own or with a salad, and dinner is done.
There is some version of chicken and rice in almost every culture. Some are more finicky than others, requiring special ingredients or equipment. To be honest, I’ve never had a version of chicken and rice that I didn’t like, but the goal of this version is to keep some of those classic flavors, but also make it approachable on a weeknight! And – AND – be very kid-friendly!

• 1lb boneless skinless chicken breast, cut into slices ½-inch thick and 2-3 inches long
• 2TBS olive oil
• ¼tsp salt
• ¼tsp black pepper
• 1small yellow onion, diced
• 2cloves garlic, minced
• 1tsp dried oregano
• 1tsp dried basil
• 1½cups long-grain white rice, rinsed well
• 3-4cups chicken stock
• 1cup frozen sweet peas
• Fresh parsley, garnish

Cook the chicken: Season your sliced chicken with salt and pepper. Heat the olive oil in a large (at least 12-inch) skillet over medium-high heat. Add the chicken and cook for 3 minutes per side, getting a decent sear on both sides. It’s okay at this point if your chicken isn’t cooked all the way through.

Cook the onions: Remove chicken from the skillet and add onions and garlic. Cook for 2-3 minutes, softening veggies. Add dried oregano and basil to the skillet and stir together.

Assemble the skillet and simmer: Stir in the rinsed white rice and nestle chicken pieces back in the skillet. Then add 3 cups of the chicken stock and stir gently to make sure chicken stock is evenly distributed. Bring to a simmer, turn heat down to low, cover, and cook for 15 minutes.

Check the rice: After 15 minutes, check the skillet. If the rice is tender and the skillet is dry, then the dish is ready to serve. If the rice isn’t quite done and the skillet is dry, add another 1/2 cup of broth, re-cover the skillet, and continue to simmer for a few minutes. If the rice is cooked but there is still some stock in the skillet, uncover the pan and let the extra stock cook off for a few minutes.

When the rice seems just about done, add the frozen peas to the skillet. They will thaw quickly!

Serve! Garnish finished chicken and rice skillet with parsley.

Yield: 4 to 6 Servings

/ Simply Recipes

This Skillet Chicken and Rice is a classic one-pot meal, perfect for a weeknight and totally kid-friendly. Serve it on its own or with a salad, and dinner is done!
There is some version of chicken and rice in almost every culture. Some are more finicky than others, requiring special ingredients or equipment. To be honest, I’ve never had a version of chicken and rice that I didn’t like, but the goal of this version is to keep some of those classic flavors, but also make it approachable on a weeknight! And – AND – be very kid-friendly!

• 1lb boneless skinless chicken breast, cut into slices ½-inch thick and 2-3 inches long
• 2TBS olive oil
• ¼tsp salt
• ¼tsp black pepper
• 1small yellow onion, diced
• 2cloves garlic, minced
• 1tsp dried oregano
• 1tsp dried basil
• 1½cups long-grain white rice, rinsed well
• 3-4cups chicken stock
• 1cup frozen sweet peas
• Fresh parsley, garnish

Cook the chicken: Season your sliced chicken with salt and pepper. Heat the olive oil in a large (at least 12-inch) skillet over medium-high heat. Add the chicken and cook for 3 minutes per side, getting a decent sear on both sides. It’s okay at this point if your chicken isn’t cooked all the way through.

Cook the onions: Remove chicken from the skillet and add onions and garlic. Cook for 2-3 minutes, softening veggies. Add dried oregano and basil to the skillet and stir together.

Assemble the skillet and simmer: Stir in the rinsed white rice and nestle chicken pieces back in the skillet. Then add 3 cups of the chicken stock and stir gently to make sure chicken stock is evenly distributed. Bring to a simmer, turn heat down to low, cover, and cook for 15 minutes.

Check the rice: After 15 minutes, check the skillet. If the rice is tender and the skillet is dry, then the dish is ready to serve. If the rice isn’t quite done and the skillet is dry, add another 1/2 cup of broth, re-cover the skillet, and continue to simmer for a few minutes. If the rice is cooked but there is still some stock in the skillet, uncover the pan and let the extra stock cook off for a few minutes.

When the rice seems just about done, add the frozen peas to the skillet. They will thaw quickly!

Serve! Garnish finished chicken and rice skillet with parsley.

Reheating leftovers: Leftovers keep great in the fridge for up to five days. Reheat in the microwave in 30-second bursts on high or in a skillet over medium-low heat with a splash of water. You can also freeze the chicken and rice for up to three months.