So much work goes into creating the perfect Thanksgiving feast - setting a beautiful table, seasoning and roasting a juicy, golden bird, conducting a symphony of side dishes so that they all are piping hot at just the right time, choosing the right wines to complement, and baking a sweet finale. Aren’t you a bit exhausted just reading that last sentence?
And then, in a matter of minutes, the meal is enjoyed and reduced to an often-vilified and almost always under-appreciated word: leftovers.
Enter Chef Hilary White of The Hil at Serenbe (www.the-hil.com
), who offers two recipes that put a spin on the traditional leftover route of a cold turkey sandwich. First, she shares her recipe for Eggs Soufflé, which you can customize based on what you have available - a perfect way to use roasted turkey or even asparagus from the day before. “I really enjoy the eggs souffle because it's such a good one the morning after,” White says. “Garnish it with a greens salad, and a little cranberry sauce and it's perfect!” She also shares her recipe for one of her signatures - Chicken Pot Pie. Her recommendation? “Subbing turkey meat for chicken and gravy and stock for veloute would all be quite tasty.” Enjoy... and Happy Thanksgiving!
2 cup Whole Milk
1cup Heavy Cream
1 cup Half and Half
½ Loaf Egg Bread or Brioche, Crust Removed and Cubed
Salt and Pepper
Internal Garnish of Choice
Place cubed bread and garnish(es) in 9x13 baking dish. Mix remaining ingredients for the royal. Pour royal over garnish or garnishes. Bake at 325F until set, 30-45 minutes.
Garnish Recommendations: turkey, sausage, bacon, cheeses, herbs, leeks, mushrooms, tomatoes, crab, lobster, zucchini, squash, asparagus and more! *Garnishes are best cooked.
Chicken Pot Pie
Four Individual Servings
For The Chicken (NOTE: if using leftover turkey, skip this step)
1 Each Whole Chicken, 2 - 2.5 pounds
Salt and Pepper
Heat oven to 425F. Season chicken with salt and pepper. Place chicken in oven and roast until dark golden brown and cooked through. Remove from oven and cool.Remove and discard skin. Pick all meat from bones and set aside.
For The Stock
Chicken Bones (OR Turkey Bones)
1 Large Can Low Sodium Chicken Broth
½ Onion, Chopped
2 each two inch Pieces of Carrot
2 each two inch Pieces of Celery
1 Bay Leaf
1 Sprig Fresh Thyme
Place chicken bones in a pot. Cover with low sodium chicken broth. Add all other ingredients and simmer one hour. Strain and set aside.
For The Roux
¼ Cup Clarified Butter
2 oz Flour..By Weight
Heat clarified butter. Stir in flour. Cook 3-4 minutes on medium heat, stirring constantly so that there are no lumps. Cool.
For The Veloute (NOTE: Can use leftover gravy instead of Veloute, diluted a bit with Chicken Stock)
1 qt. Chicken Stock
4 oz Roux
Heat chicken stock.Stir in cold roux. Strain and set aside NOTE: When making veloute, roux must be cold and stock must be hot.
For The Pastry Top
Place dry ingredients in a bowl. Add butter and shortening. Working by hand, mix until crumbly. Slowly add water until dough forms. Wrap dough in plastic and chill one hour. Roll dough on a floured surface until ¼” thick. Cut to fit your final baking dish. Bake at 350F until light golden brown and set aside.
For The Vegetables
Select seasonal vegetables (NOTE: these could be leftover, cooked vegetables) and cook them gently, prior to assembly:
Winter: Parsnips and Greens
Spring:Peas and Carrots
Summer: Corn and Potatoes
Heat oven to 450F. Place four oven-proof bowls on a cookie sheet. Place chicken and seasonal vegetables in each bowl. Cover with veloute. Place in oven. Remove bowls from oven when edges bubble. Place pastry tops in oven, to warm. Remove pastry tops and place on bowl. Serve & enjoy!
A guest post by Doug Bryant, owner of Sherlock’s Wine Merchant
The cooler days of fall have arrived and it’s time to start thinking about the holidays. America’s most food and table-centered holiday, Thanksgiving is a time for sharing and recognizing the many blessings in our lives. And with the multitude of flavors found on any given table on Thanksgiving Thursday it’s no wonder folks often come to us with the query: Which wine do I serve for Turkey Day?
Right off the bat, we’ll offer this disclaimer – while Grandmother’s turkey may be too dry, your wine should not!
To begin, select something sparkling and light - with some fruity overtones that will cleanse the palate and begin things deliciously (this wine could also be poured throughout the remainder of the meal should you so desire). Our choice: Clairette de Die ($20), a natural sparkling white wine from the Rhône Valley region in France. This zippy blend of Muscat Blanc à Petits Grains and Clairette is characterized by peach and apricot flavors with rose and honeysuckle aromas. Serve chilled with a variety of first courses including oysters on the half-shell, crab, salad with dried fruit, lobster or pumpkin bisque or an assortment of cheeses.
In the still white wine department, there are two varietals worth seeking out - Oregon Pinot Gris and classic Alsatian Gewurztraminer. Both offer nice acidity along with a fruit presence (not overbearing or sweet) to accompany turkey and the side dishes typically found at Thanksgiving including sweet potatoes, Brussels sprouts, green beans, dressing, etc... These wines come to the table with fruit up front and a little bit of zing on the finish. Chances are, to the trained palate, they will taste more expensive than their price tags. Cristom Pinot Gris ($20) from the Willamette Valley in Oregon or Trimbach Gewurztraminer ($20) are both good choices.
Riesling is also a good alternative in the still white wine category. The Selbach Oster ($23) Riesling Spatlese is an excellent choice. While most people think of Riesling as a sweet wine, this one is dry and has a delicate texture with apple, lime and spice flavors. Balanced and vibrant, on the juicy side, with a mouthwatering finish, it is a perfect counterpoint to turkey!
If you typically consider red wine to be the hero of Thanksgiving dinner, lots of good options await. Traditionally, Beaujolais, with its jammy Gamay grape (not to be confused with Noveau Beaujolais, its younger cousin) or Pinot Noir- the classic “food wine” make excellent selections for Thanksgiving. Our picks include a fantastic value from American-born French winemaker Alex Gambal Cuvee Les Deux Papis ($25.99) or an import of Gamay from Morgon under our house label J. Sanders (a steal at $15). Both wines present good body and fruit to compliment without overpowering the assortment of flavors on the plate. Another great choice would be the Banshee Pinot Noir ($20) from Sonoma County. Pinot is a truly versatile food wine and will go with just about anything. This sexy number from two great Sonoma County growing regions (Russian River and Petaluma Wind Gap) will accentuate bold flavors without stealing the show.
And speaking of stealing the show – we thought we might throw in a little dessert action to put things over the top. A noteworthy hostess gift, or contribution to the sweet ending of the meal can be found in a bottle of Sauterne. Classic dessert wine, it exhibits nuttiness, ripe peaches, apricots and perfectly complements pecan, pumpkin or apple pie. The Chateau Suduiraut (a splurge at $50) is a perfect example and will complete the Thanksgiving feast on a high note.
For more information about Thanksgiving wines, or to consult with a wine expert, please contact us at Sherlocks.com – and Happy Holidays!
If the thought of letting someone else do the cooking this Thanksgiving sounds appealing, one of our picks from around town might be just the ticket. Whether you're looking to dine out (and even let someone else do the cleaning) or to pick up some goodies to go with your homemade offerings, there are plenty of options in and around Atlanta to make this Thanksgiving truly stress-free. Dine-In:
Food 101: A special “family-style” Thanksgiving will be served from 11:30 a.m. to 6 p.m. $42/adult, $21/child, Free/5 & Under.
4969 Roswell Road, Atlanta, GA 30342-2680
Ritz-Carlton, Atlanta and Ritz-Carlton, Buckhead: Both locations of the Ritz-Carlton will be serving a Thanksgiving brunch and a Thanksgiving dinner. Reservations required.
Brunch from 11 a.m. to 3:30 p.m.: $70/adult, $35/child;
Dinner from 5:30 p.m. to 10 p.m: $65/adult, $30/child
181 Peachtree Street, N.E., Atlanta, 30303 USA
Brunch from 10 a.m. to 4 p.m.: $99/adult, $39/child;
Dinner from 5:30 p.m. to 7:30 p.m.: $99/adult, $39/child
3434 Peachtree Road, N.E., Atlanta, Georgia 30326
Lobby Bar and Bistro: Lobby will be serving a Thanksgiving buffet from 12 p.m. to 8 p.m. $49/adult, $17/child, Free/5 & Under.
TWELVE Hotel and Residences, 361 17th Street, Atlanta, GA 30363
103 West: The ninth annual Thanksgiving dinner will be held from 12 p.m. to 7 p.m. at 103 West. Minimum of four guests and reservations required. $69/adult, $35/12 & Under, Free/6 & Under.
103 West Paces Ferry Road, Atlanta, GA 30305
Villa Christina: The Tuscan restaurant will serve a special Thanksgiving brunch from 11:30 a.m. to 3 p.m. Reservations required. $45/adult, $25/child, Free/5 & Under.
4000 Summit Boulevard,
Atlanta, GA 30319
The Sundial Restaurant: A fixed three-course Thanksgiving menu will be served from 11:30 a.m. to 7 p.m. Reservations required. $51/person.
210 Peachtree St, Atlanta, GA 30303
Kurt’s Bistro: The German bistro will serve a Thanksgiving buffet with seating times from 12 p.m. to 12:30 p.m. and 1:30 p.m. to 2 p.m. $45/person.
3305 Peachtree Industrial Boulevard Suite 100, Duluth, GA 30096
Wildfire Restaurant: Wildfire will be serving a special “family-style” menu from 12 p.m. to 8 p.m. A portion of the day’s proceeds will benefit the Atlanta Community Food Bank. Carry-out is also available. $34.95/adult, $14.95/child.
94 Perimeter Center West at Perimeter Mall, Atlanta, GA 30346
Take-out:Star Provisions: Provisions To Go is offering "Turkeys & Fixin’s" take-out meals. Orders must be placed by Nov. 19. Pick-up is Nov. 23.
1198 Howell Mill Road Suite 100, Atlanta, GA 30318
404.365.0410, ext. 131
Serpas True Food: Serpas True Food is offering a take-out Thanksgiving meal with all the trimmings (and lots of choices!). Orders must be placed by Nov. 21. Pick-up is Nov. 23. $100/four-person meal, $135/four-person fried turkey meal, $175/eight-person meal, $225/eight-person fried turkey meal.
659 Auburn Ave. #501, Studioplex, Atlanta, GA 30312
Murphy’s Restaurant: Murphy’s will be offering a take-out Thanksgiving meal. Orders must be placed by Nov. 19. Pick-up is Nov. 23 from 11 a.m. to 6 p.m. $125/four-person meal.
997 Virginia Avenue NE, Atlanta, GA 30306
Alon’s Bakery: Alon’s will be offering a take-out Thanksgiving meal. Orders must be placed by Nov. 21 at 5 p.m. Pick-up is Nov. 23 from 7 a.m. to 4 p.m. at both locations.
1394 North Highland Avenue, Atlanta, GA 30306
4505 Ashford Dunwoody Road NE, Dunwoody, GA 30346
Want to see what's the most convenient? Check out our interactive map below to find the simplest way to your Thanksgiving feast!
Compiled and written by Rachel Bunn.