1. food and drink
2. desserts and baking

Whether you’ve cooked many Thanksgiving dinners or
are preparing your first one, we offer all the information
busy cooks need to create a perfect holiday feast.
We provide delicious inspiration with a variety of
traditional and contemporary menus, including
Williams-Sonoma favorites from years past. To help
ensure a memorable celebration, you’ll also find lots
of helpful entertaining tips—plus creative recipes for
using all those wonderful leftovers. Visit us online at
williams-sonoma.com/thanksgivingcooking.
Thanksgiving
A Holiday Guide
for busy cooks
© 2010 Williams-Sonoma, Inc. San Francisco, CA 94109
Cert no. SCS-COC-00648
2010
Thanksgiving
Menu
Butternut Squash & Apple Soup
Cheddar-Bacon Biscuits
Serve with Dierberg Santa Maria
Valley Steel Chardonnay, 2008
m
Cider Bourbon–Glazed Roast Turkey
with Shallot Gravy
Sausage-Leek Corn Bread Stuffing
To simplify preparing a perfect Thanksgiving feast, we
offer a library of user-friendly videos that provide step-bystep demonstrations of holiday techniques. Visit us online
at williams-sonoma.com/thanksgivingvideos.
Brussels Sprouts & Butternut Squash
with Bacon Vinaigrette
Glazed Carrots
Buttermilk-Chive Mashed Potatoes
Serve with Testarossa Palazzio
Pinot Noir, 2008
m
Caramel Apple Pie
Serve with Bernhard Eifel Alex E
Riesling, 2008
Suggested Wine Pairings
To help make your Thanksgiving feast
a memorable one, the Williams-Sonoma
Wine Club has offered wine-pairing
suggestions (listed above) for each course.
Go to williams-sonomawineclub.com to
order these and other hand-selected wines.
For busy cooks, a perfect Thanksgiving means being
able to host an inviting feast for family and friends—
and having time to enjoy it with them. To ensure
your holiday celebration is expertly planned as well
as relaxing, we’ve created a delicious menu that will
leave you with ample time to spend with your guests.
Happy Thanksgiving!
2 Tbs. unsalted butter
2 small bay leaves
6 oz. (185g) bacon, diced
1 yellow onion, thinly sliced
3 tsp. kosher salt
2 cups (315g) all-purpose flour
1 jar (2 lb./907g) butternut
squash puree*
12
1 Granny Smith apple, peeled,
cored and thinly sliced
2 cups (500ml) low-sodium
chicken broth
⁄ cup (125ml) crème fraîche
1 Tbs. baking powder
14
⁄ tsp. ground coriander (optional)
1 tsp. kosher salt
⁄4 tsp. grated peeled fresh
ginger (optional)
2 tsp. sugar
1
Fried sage leaves for garnish
Freshly ground pepper, to taste
Butternut Squash & Apple Soup
⁄ cup (90g) shredded extra-sharp cheddar
cheese
34
⁄ cup (30g) grated Parmigiano-Reggiano
cheese
14
⁄ cup (180ml) plus 2 Tbs. buttermilk
34
Cheddar-Bacon Biscuits
Preheat an oven to 425°F (220°C).
In a Dutch oven over medium heat, melt the butter. Add the onion and cook
until soft but not browned, 12 to 15 minutes. Add the butternut squash puree,
apple, broth, bay leaves and salt and stir to combine. Bring the mixture to a
boil, then reduce the heat to medium-low. Partially cover the pot and simmer
for 30 minutes.
Remove the bay leaves and discard. Add the crème fraîche. Using an
immersion blender, puree the soup directly in the pot until smooth. Stir in
the coriander and ginger.
Ladle the soup into warmed bowls and garnish with fried sage leaves and
pepper. Serve immediately. Serves 6 to 8.
Williams-Sonoma Kitchen
⁄4 tsp. freshly ground pepper
3
8 Tbs. (1 stick/125g) cold unsalted butter,
cut into 8 pieces, plus 2 Tbs. melted butter
*Available at Williams-Sonoma stores.
In an 11-inch (28cm) fry pan over medium-high heat, cook the bacon, stirring occasionally,
until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel–
lined plate. Discard all but 1 Tbs. of the fat in the pan. Using a pastry brush, spread the
fat evenly over the pan bottom. Finely chop the bacon. Set aside.
In a large bowl, whisk together the flour, baking powder, salt, sugar and pepper. Using a
pastry blender or 2 knives, cut in the cold butter until pea-size crumbs form, then use your
fingers to pinch the crumbs into flat disks. Stir in the cheddar and Parmigiano-Reggiano
cheeses and the bacon. Stir in the buttermilk until the dough just comes together.
Transfer the dough to a floured work surface and roll out into a 91⁄2-by-11-inch (24-by-28cm)
rectangle. Fold the dough into thirds, rotate 90 degrees and roll out into the same-size
rectangle. Fold into thirds again, rotate 90 degrees and roll out into a 7-by-91⁄2-inch
(18-by-24cm) rectangle about 1⁄2 inch (12mm) thick. Using a floured 21⁄2-inch (6cm) biscuit
cutter, cut out biscuits and place in the fry pan. Gather up the scraps, reroll the dough
and cut out more biscuits. You should have 9 biscuits around the circumference of the
pan and 3 in the center. Brush the tops of the biscuits with the melted butter.
Bake the biscuits until golden brown and a toothpick inserted into the center comes out
clean, 20 to 25 minutes. Let cool for 10 minutes before serving. Makes 12 biscuits.
Williams-Sonoma Kitchen
equipment
equipment
Dutch oven
11-inch (28cm) fry pan
mandoline
Microplane box grater
immersion blender
mixing bowls
French whisk
rolling pin
biscuit cutters
pastry brush
cooling rack
measuring cups
and spoons
equipment
1 jar (1 lb. 2.2 oz./517g) turkey brine*
3 Tbs. all-purpose flour
1 fresh turkey, 18 to 20 lb. (9 to 10kg), neck, heart
and gizzard removed
2 cups (500ml) turkey stock, lightly salted, or
low-sodium chicken broth
brining bag
1 jar (10 oz./283g) cider bourbon roasting glaze*
1 Tbs. chicken demi-glace*
roasting rack
3 Tbs. unsalted butter
2 Tbs. dry sherry
2 shallots, finely diced
Kosher salt and freshly ground pepper, to taste
instant-read
thermometer
1 tsp. finely chopped fresh thyme
large roasting pan
bulb baster
silicone basting brush
Cider Bourbon–Glazed Roast Turkey with Shallot Gravy
turkey lifters
Prepare the turkey brine according to the package instructions. Place the turkey in a brining bag or large
stockpot, add the brine and refrigerate for 12 to 36 hours.
carving set
Remove the turkey from the brine; discard the brine. Rinse the turkey inside and out with cold water
and pat dry with paper towels. Tuck the wings behind the back and place the turkey, breast side up, on
a rack in a large roasting pan. Let stand at room temperature for 1 hour.
flat whisk
Position a rack in the lower third of an oven and preheat to 400°F (200°C).
Roast the turkey for 30 minutes, then reduce the oven temperature to 325°F (165°C). Continue roasting
until an instant-read thermometer inserted into the thickest part of the breast, away from the bone,
registers 165°F (74°C) and into the thigh registers 175°F (80°C), about 2 hours and 35 minutes more.
If the skin begins to brown too quickly, tent the turkey with aluminum foil. During the last 30 minutes
of cooking, baste the turkey with the roasting glaze every 10 minutes.
Transfer the turkey to a carving board, cover loosely with foil and let rest for about 30 minutes before
carving. Skim the fat off the pan drippings. Add 3⁄4 cup (180ml) water to the roasting pan and set over
medium heat. Boil for 2 to 3 minutes, scraping up the browned bits. Transfer to a bowl.
In a small sauté pan over medium heat, melt the butter. Add the shallots and thyme and cook for
5 minutes. Add the flour and cook, stirring rapidly, for 2 minutes. Rapidly whisk in the reserved pan
drippings, the stock and demi-glace. Cook, stirring constantly, until the gravy is thickened, 2 to 3 minutes.
Stir in the sherry and season with salt and pepper. Pour the gravy into a warmed sauceboat and serve with
the turkey. Serves 14 to 16.
Williams-Sonoma Kitchen
* Available at Williams-Sonoma stores.
carving board
small sauté pan
essential turkey prep
1.Remove the giblets from the neck cavity, rinse the turkey with cold water
and pat dry with paper towels.
2. L
et the turkey stand at room temperature for 1 hour (but no longer)
before roasting.
3. If you did not brine your bird, season it with a wet or dry rub. Or smear a
flavored butter (also known as a compound butter) under the skin and on the
outside of the turkey before roasting. Season the bird inside and out with
salt and pepper.
4.If you are stuffing the turkey, do so just before roasting. Loosely spoon the
dressing into the body and neck cavities. Do not overfill, as the dressing will
expand during roasting. To facilitate removing the stuffing, first line the
inside of the cavity with a double layer of cheesecloth, allowing it to extend
beyond the cavity by a few inches. Then spoon the stuffing inside. After
roasting the bird, gently pull the overhanging cheesecloth and the stuffing
will slip out easily.
To see our complete video on how to prepare a turkey, go to williams-sonoma.com/thanksgivingvideos
5.To ensure uniform cooking, use kitchen twine to truss (or tie) the turkey into
a compact shape. After the twine is removed from the roasted bird, it will
still hold its shape for easier carving.
6.Place the turkey on a rack in a roasting pan. This allows heat to circulate
under and around the bird, promoting uniform cooking and a richly browned
skin. It also separates the bird from the pan drippings.
Rinse turkey and pat dry with
paper towels before roasting.
Rub a flavored butter under turkey
skin and on outside of bird.
Generously season turkey inside
and out with salt and pepper.
Truss turkey with kitchen twine
to ensure uniform cooking.
fresh turkeys are the best
food safety
selecting a t u r k e y The turkey will take center
stage at your Thanks­giving feast, so select the bird
with care. For the most delicious results, buy a fresh
turkey rather than a frozen one. Organic and freerange birds are raised on natural feed and allowed to
roam, which gives the meat better flavor. Fresh birds
are also moister than frozen ones.
When working with raw poultry, keep these food safety tips in mind: Wash your
hands with hot water and soap before and after handling raw ingredients.
Thoroughly wash all cutting boards and utensils that come in contact with the
poultry as soon as possible before proceeding with any other food preparation.
To order our fresh free-range or organic Willie Bird
turkeys, go to williams-sonoma.com/williebird.
what size pan to use
Roast your turkey on a rack in an open pan.
If you use a foil roasting pan, double it for
extra strength.
T urke y m i n i m u m pa n s i z e
up to 12 lb. (6kg)
14" x 10" x 2 3⁄4"
(35 x 25 x 7cm) high
(small)
up to 16 lb. (8kg)
15 3⁄4" x 12" x 3"
(39 x 30 x 7.5cm) high
(medium)
up to 20 lb. (10kg)
16" x 13" x 3"
(40 x 33 x 7.5cm) high
(large)
To see our complete video on how to brine a turkey, go to williams-sonoma.com/thanksgivingvideos
how to brine
If brining your turkey, place it in a brining bag set inside a large pot or other
container so the bird will be completely surrounded by the flavorful liquid. Since
the turkey must be refrigerated in the brine, be sure to reserve space in your
refrigerator. The bird should brine for 12 to 36 hours, so plan accordingly. After
brining, roast the turkey as directed in your recipe.
Cook’s Note: To save time, you can prepare the brine mixture (but do not add the
turkey) up to 4 days in advance. Cover and refrigerate until ready to use.
Add brine to boiling water, stirring
to dissolve.
Put turkey in brining bag and pour
in chilled brine.
Brine turkey in refrigerator 12 to
36 hours; remove from bag.
Rinse turkey with cold water and
pat dry before roasting.
roasting tips
Even for experienced Thanksgiving cooks, ensur­­ing a perfectly roasted turkey can
be a tricky task. All too often, the breast meat becomes dry and overcooked while
you’re waiting for the thighs to finish cooking. For uniform roasting, try these
simple techniques.
For an unstuffed turkey: Some cooks roast the turkey breast side down for the
first one-third of the cooking time. This increases the rate at which the thighs
cook, so they will be done at about the same time as the breast.
For a stuffed turkey: Loosely cover the breast with a double-thick piece of
aluminum foil for the first two-thirds of the cooking time. This slows the rate at
which the breast cooks, so it will be done at about the same time as the thighs.
basting tips
Baste the turkey with pan drippings, stock or melted butter about every 30 minutes
during roasting. This helps ensure moist, juicy meat and a crisp, golden-brown
skin. A bulb baster is the best tool for the task.
To prevent overbrowning, drape the turkey with buttered cheesecloth before
putting the bird in the oven. Alternatively, tent the turkey with aluminum foil if the
skin begins to brown too quickly.
roasting the turkey
Allow 12 to 15 minutes per pound. Roast
until the breast reaches 165°F (74°C) and the
thigh, 175°F (80°C).
Turk e y R oast in g Time
10 to 12 lb. (5 to 6kg)
12 to 14 lb. (6 to 7kg)
14 to 16 lb. (7 to 8kg)
16 to 18 lb. (8 to 9kg)
18 to 20 lb. (9 to 10kg)
Over 20 lb. (10kg)
2 1⁄2 to 3 hours
2 3⁄4 to 3 1⁄4 hours
3 to 3 3⁄4 hours
3 1⁄4 to 4 hours
3 1⁄2 to 4 1⁄4 hours
3 3⁄4 to 4 1⁄2 hours
To see our complete video on how to carve a turkey, go to williams-sonoma.com/thanksgivingvideos
testing for doneness
A simple way to determine when your turkey is properly cooked is to use
a probe thermometer. The digital display is connected to a metal probe that
stays in the meat while it roasts, so you can check the progress without
opening the oven door and letting heat escape. Because the temperature
readout is continuous, it’s easy to tell when your turkey is approaching the
ideal degree of doneness.
If you’re using an instant-read thermometer, begin testing for doneness 30 minutes
to 1 hour before the total roasting time is reached. Insert the thermometer into the
thickest parts of the breast and thigh, away from the bone. The breast should
register 165°F (74°C) and the thigh, 175°F (80°C). Alter­natively, pierce the thigh
joint with a knife; clear juices indicate that the bird is properly cooked.
To see our complete video on how to roast and baste a turkey, go to williams-sonoma.com/thanksgivingvideos
To remove legs, cut through
skin between leg and body.
Remove each breast half in a
single piece and cut into slices.
Turn turkey breast side up and
continue roasting.
Baste turkey every 30 minutes
with pan drippings.
Using turkey lifters, transfer turkey
to carving board to rest.
Secure drumstick with fork and
slice meat lengthwise along bone.
carving the turkey
before carving Cover the roasted turkey with
aluminum foil and let it rest for 20 to 30 minutes. This
allows time for some of the juices to be absorbed
back into the meat, making it more moist and easier
to carve.
carving tools Use a carving knife with a sharp,
flexible blade designed to follow the contours of the
bird. A two-pronged fork will help to steady the turkey.
A boning knife is useful for cutting through joints and
removing the legs and wings.
Using bulb baster, collect excess
drippings in roasting pan.
To remove wings, cut through
skin between wing and body.
removing the legs and wings With the turkey placed breast side up, cut
through the skin between each leg and the body. Pull leg outward to locate the joint,
then cut through the joint to remove the leg. Remove wings in the same manner.
Cut between the joint to separate
the drumstick and thigh. Secure the drumstick with the fork and slice the meat
lengthwise along the bone, turning after each slice. Place the thigh, flat side down,
and slice the meat parallel to the bone.
carving the drumsticks and thighs
Insert the fork along the side of the breast to steady the
bird. Just above the thigh and wing joints, make a deep horizontal cut through the
skin toward the bone. Starting on either side of the breastbone, carve downward
along the bone and ribs toward the horizontal cut to remove the breast in a single
piece. Place the breast meat on the carving surface and cut crosswise into thin,
uniform slices.
carving the breast
equipment
3 Tbs. unsalted butter
rectangular baker
1 yellow onion, diced
food processor
3 celery stalks, diced
12-inch (30cm) fry pan
saucepan
2 cups (185g) thinly sliced leeks, white and light
green portions
14
French whisk
1 Tbs. chopped fresh sage
ladle
Kosher salt and freshly ground pepper, to taste
4 garlic cloves, roasted, peeled and smashed into
a pulp
large mixing bowl
wooden spoon
11⁄2 lb. (750g) mild Italian sausage, casings
removed
1 package (1 lb./457g) La Brea Bakery corn bread
stuffing*
⁄ cup (10g) chopped fresh flat-leaf parsley
3 to 4 cups (750ml to 1 l) low-sodium chicken
broth, warmed
Sausage-Leek Corn Bread Stuffing
Preheat an oven to 375°F (190°C). Butter a 3-quart (3-l) baking dish.
In a large fry pan over medium heat, melt the butter. Add the onion, celery, leeks, sage, salt and pepper
and sauté, stirring occasionally, until soft and translucent, 10 to 12 minutes. Transfer the onion mixture
to a very large bowl.
In the same pan over medium-high heat, cook the sausage, breaking it into large chunks, until browned
and cooked through, 8 to 10 minutes. Transfer to the bowl with the onion mixture, add the stuffing and
parsley, and stir until well combined.
To see our complete video on how to bake stuffing in a turkey, go to williams-sonoma.com/thanksgivingvideos
In a small saucepan over medium heat, whisk the garlic into the broth until combined. Stir the broth
mixture into the stuffing 1⁄2 cup (125ml) at a time, making sure it is completely absorbed into the
croutons and does not pool in the bottom of the bowl. Taste a crouton; it should be moist throughout
but not crunchy or mushy. You may not need all of the broth.
Transfer the stuffing to the prepared baking dish. Cover the dish with aluminum foil and bake for
20 minutes. Remove the foil and continue baking until the top is golden brown, 25 to 30 minutes more.
Let rest for 10 minutes before serving. Serves 10 to 12.
Williams-Sonoma Kitchen
Line inside of turkey cavity with
double layer of cheesecloth.
Loosely spoon stuffing into cavity;
do not overfill.
Truss turkey with kitchen twine to
enclose stuffing.
After roasting, gently pull
cheesecloth to remove stuffing.
* Available at Williams-Sonoma stores.
equipment
4 oz. (125g) thick-cut bacon slices, cut crosswise
into 1⁄4-inch (6mm) pieces
6 Tbs. (90ml) olive oil
1 shallot, finely chopped
1 ⁄ lb. (750g) brussels sprouts, trimmed
2 Tbs. cider vinegar
1 Tbs. firmly packed light brown sugar
1 butternut squash, peeled, seeded and cut into
3
⁄4-inch (2cm) dice
1 tsp. Dijon mustard
1 tsp. chopped fresh sage
1 tsp. chopped fresh thyme
1 cup (170g) coarsely chopped steamed chestnuts*
Kosher salt and freshly ground pepper, to taste
12
Brussels Sprouts & Butternut Squash with Bacon Vinaigrette
medium and large
sauté pans
stockpot
colander
slotted spoon
peeler
measuring cups and
spoons
In a sauté pan over medium heat, cook the bacon until browned and crispy, 8 to 10 minutes. Transfer
to a paper towel–lined plate. Pour all but 1 Tbs. of the fat into a heatproof bowl and reserve. Add the
shallot to the remaining fat in the pan and sauté over medium heat, stirring occasionally, until tender,
2 to 3 minutes. Let cool.
In a small bowl, whisk together the vinegar, brown sugar, mustard, thyme and shallot. Slowly whisk in
5 Tbs. of the olive oil and season with salt and pepper. Set the vinaigrette aside.
4 Tbs. (1⁄2 stick/60g) unsalted butter
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the brussels sprouts and cook
until just tender, 4 to 6 minutes. Using a slotted spoon, transfer the brussels sprouts to a bowl of ice
water. Drain well, then cut them in half lengthwise and place on a paper towel–lined baking sheet.
21⁄2 lb. (1.25kg) baby carrots in assorted
colors, such as orange, yellow and red,
peeled, tops trimmed to 1 inch (2.5cm)
Return the water in the pot to a boil, add the butternut squash and cook until just tender, 4 to 6 minutes.
Drain, then transfer to a bowl of ice water. Drain again and place on a paper towel–lined baking sheet.
Kosher salt and freshly ground pepper,
to taste
In a large sauté pan over medium heat, warm the remaining 1 Tbs. olive oil. Add the squash and sauté,
stirring occasionally, until light golden and warmed through, 3 to 4 minutes. Transfer to a large bowl.
In the same pan over medium-high heat, warm 2 Tbs. of the reserved bacon fat. Place the brussels
sprouts, cut side down, in the pan. Cook, without moving them, for 3 to 4 minutes, then stir and add
the sage and chestnuts. Cook for 2 minutes more. Transfer to the bowl with the squash. Add enough
vinaigrette to lightly coat the vegetables (you may not need all of it), then stir in half of the bacon. Transfer
the vegetables to a platter, sprinkle with the remaining bacon and serve immediately. Serves 6 to 8.
Williams-Sonoma Kitchen
* Available at Williams-Sonoma stores.
⁄ cup (60ml) Madeira or dry sherry
14
1 cup (250ml) low-sodium chicken broth
2 Tbs. sugar
2 Tbs. chopped fresh flat-leaf parsley
Glazed Carrots
equipment
In a large sauté pan over medium heat, melt the butter.
Add the carrots and stir to coat with the butter. Season
with salt and pepper. Add the Madeira and broth, increase
the heat to medium-high and bring to a simmer. Partially
cover the pan and simmer until the carrots are just
tender, 6 to 8 minutes.
12-inch (30cm)
sauté pan
Uncover the pan and add the sugar, stirring well to
combine. Continue to simmer, uncovered, stirring
occasionally, until the liquid has evaporated and the
carrots are glazed, 5 to 6 minutes more.
Transfer the carrots to a warmed serving bowl, sprinkle
with the parsley and serve immediately. Serves 6 to 8.
Williams-Sonoma Kitchen
tongs
peeler
chef’s knife
cutting board
equipment
5 lb. (2.5kg) russet potatoes, peeled and cut into
2-inch (5cm) pieces
8 Tbs. (1 stick/125g) unsalted butter, cut into
small pieces
2 tsp. kosher salt, plus more, to taste
34
8- or 12-quart (8- or
12-l) stockpot
Freshly ground white pepper, to taste
colander
⁄4 cup (180ml) buttermilk
3
⁄ cup (35g) finely chopped fresh chives
small saucepan
⁄ cup (125ml) half-and-half
12
potato ricer or
food mill
Buttermilk-Chive Mashed Potatoes
wooden spoon
Put the potatoes in a large pot. Add the 2 tsp. salt and enough water to cover the potatoes by 3 inches
(7.5cm). Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer until the
potatoes are tender when pierced, 15 to 20 minutes. Drain well in a colander.
In a small saucepan over medium heat, combine the buttermilk and half-and-half and heat until just
warm. Set aside. Set a potato ricer or food mill over the pot and pass the potatoes through in batches.
Add the butter, then gradually add the buttermilk mixture, stirring constantly with a large wooden spoon
until the potatoes are smooth and creamy. Stir in the chives and season with salt and white pepper.
Transfer the potatoes to a warmed serving bowl and serve immediately. Serves 8 to 10.
making gravy
Williams-Sonoma Kitchen
Variation: The mashed potatoes can be made using our Mashed Potato Seasoning; follow the
package instructions.
To see our complete video on how to make mashed potatoes, go to williams-sonoma.com/thanksgivingvideos
Peel potatoes and place in bowl
of cold water.
Cook potatoes until tender, then
drain well before ricing.
Pass potatoes through ricer or
food mill in batches.
Stir in butter, cream and other
seasonings to taste.
tips for perfect homemade gravy
perfect gravy in 3 easy steps
A rich, flavorful turkey gravy begins with savory
drippings from the roasting pan. The pan should be
constructed of sturdy bonded metal or hard-anodized
aluminum so you can deglaze the pan on the stove­top.
A gravy separator offers the easiest way to separate
the pan juices from the fat.
1.Remove the turkey from the roasting pan and set the pan with the drippings
over medium-high heat. Add 3⁄4 cup (180ml) turkey or chicken stock to the pan
and bring to a brisk simmer. Using a flat whisk, stir to deglaze the pan, scraping
up the browned bits from the pan bottom, and simmer until the liquid is
reduced, about 5 minutes. Remove from the heat.
For silky-smooth gravy, make sure the roasting pan is
hot before pouring in liquid, then whisk constantly as
you add the other ingredients. Another trick is to use
Wondra® flour, which dissolves quickly in hot liquid for
thickening gravy. If you do wind up with a few lumps,
simply strain the gravy through a fine-mesh sieve.
2.Pour the contents of the roasting pan into a gravy separator, pouring through
the strainer if a smooth gravy is desired.
3.In a saucepan, combine 1 jar (18 oz./510g) Williams-Sonoma turkey gravy base
and 21⁄4 cups (560ml) milk. Whisk over medium-high heat until the mixture
simmers. Pour the liquid from the gravy separator into the saucepan, leaving
the fat behind. Whisk to combine and cook to the desired thickness, then
transfer to a warmed sauceboat. Makes about 1 quart (1 l) gravy.
equipment
Thanksgiving Grocery List
food processor
&
rolling pin
butternut squash
nonstick rolling mat
apple soup
_ Baby carrots in assorted colors
deep-dish pie dish
­­­_ Yellow onion
_ Madeira
decorative pie cutters
_ Butternut squash puree*
large Dutch oven
_ Granny Smith apple
4-quart (4-l) saucepan
silicone spatula
baking sheet
measuring cups and
spoons
_ Bay leaves
F o r t h e a p ples:
4 lb. (2kg) Granny Smith apples, peeled, cored
and each cut into 8 slices
⁄ cup (105g) firmly packed light brown sugar
12
⁄2 tsp. ground cinnamon*
1
⁄ tsp. freshly grated nutmeg*
14
1 Tbs. fresh lemon juice
3 Tbs. cornstarch
F o r t h e c a ramel:
11⁄2 cups (330g) firmly packed light brown sugar
⁄ cup (105ml) light corn syrup
13
6 Tbs. ( ⁄4 stick/90g) unsalted butter, cut
into 6 pieces
3
⁄2 tsp. kosher salt
1
⁄ cup (120ml) heavy cream
12
1 egg white, beaten with 1 tsp. water
2 tsp. granulated sugar
* Available at Williams-Sonoma stores.
** Y
ou’ll find our recipe for Deep-Dish Piecrust at
williams-sonoma.com/recipe.
potatoes
_ Buttermilk
_ Ground coriander
_ Half-and-half
_ Fresh ginger
cheddar - bacon biscuits
_ Extra-sharp cheddar cheese
2 rolled-out rounds deep-dish piecrust**
buttermilk - chive mashed
_ Russet potatoes
_ Crème fraîche
_ Bacon
Caramel Apple Pie
glazed carrots
_ Parmigiano-Reggiano cheese
_ Buttermilk
caramel apple pie
_ Granny Smith apples
_ Ground cinnamon*
_ Whole nutmeg*
_ Lemon
_ Cornstarch
Transfer 1 dough round to a 9-inch (23cm) deep-dish pie dish and gently press
into the dish. Trim the edges flush with the rim. Reroll the dough scraps and
cut out shapes using decorative pie cutters. Refrigerate the pie shell, cutouts
and remaining dough round for 30 minutes.
cider bourbon – glazed turkey
_ Light corn syrup
with shallot gravy
_ Heavy cream
To prepare the apples, in a large Dutch oven over medium heat, stir together
the apples, brown sugar, cinnamon, nutmeg and lemon juice. Cover and
cook, stirring occasionally, until the apples are just tender, about 20 minutes.
Uncover and let cool to room temperature. Stir in the cornstarch.
_ Cider bourbon roasting glaze*
To prepare the caramel, in a heavy 4-quart (4-l) saucepan over medium heat,
combine the brown sugar, corn syrup, butter and salt. Cook until the mixture is
bubbling vigorously, about 9 minutes, stirring only during the first 2 to 3 minutes
of cooking. Off the heat, carefully stir in 1⁄4 cup (60ml) of the cream, then stir
in the remaining 1⁄4 cup (60ml) cream. Let cool until just warm.
Preheat an oven to 400°F (200°C).
Let the pie shell, cutouts and dough round stand at room temperature for
5 minutes. In a large bowl, combine the apple mixture and 3⁄4 cup (180ml) of
the caramel; reserve the remaining caramel for serving. Pour the apple filling
into the pie shell and place the top crust over the pie. Trim the edges flush with
the rim and press the top and bottom crusts together. Brush the underside
of the cutouts with egg wash and gently arrange them on the pie. Brush the
entire top crust with egg wash and sprinkle with the granulated sugar.
Place the pie dish on a baking sheet. Bake until the crust is golden brown,
about 1 hour; check the pie after 30 minutes and cover the top and edges
with foil if they become too dark. Let the pie cool on a wire rack for at least
2 1⁄2 hours before serving. Warm the reserved caramel sauce and serve
alongside the pie for drizzling. Serves 8.
Williams-Sonoma Kitchen
_ Turkey brine*
staples
_ Fresh turkey**
_ Unsalted butter
_ Olive oil
_ Shallots
_ Chicken demi-glace*
_ Eggs
_ All-purpose flour
_ Dry sherry
_ Turkey gravy base*
sausage - leek corn bread
_ Low-sodium chicken broth
_ Granulated sugar
_ Light brown sugar
stuffing
_ Fresh herbs (sage, thyme,
_ Yellow onion
_ Celery
_ Baking powder
_ Leeks
_ Kosher salt
_ Mild Italian sausage
_ Freshly ground black pepper
_ La Brea Bakery corn bread
_ Freshly ground white pepper
flat-leaf parsley, chives)
stuffing*
_ Garlic
brussels sprouts
&
butternut
squash with bacon vinaigrette
_ Bacon
_ Shallot
_ Cider vinegar
_ Dijon mustard
_ Brussels sprouts
_ Butternut squash
_ Steamed chestnuts*
* Available at Williams-Sonoma stores.
** Available at williams-sonoma.com.
equipment
Thanksgiving Timeline
food processor
One secret to stress-free entertaining is to use a timeline, which helps you stay
rolling pin
nonstick rolling mat
deep-dish pie dish
decorative pie cutters
large Dutch oven
4-quart (4-l) saucepan
silicone spatula
baking sheet
measuring cups and
spoons
organized and on schedule. You can accomplish much of the prep work in advance,
freeing up your time on the day of the feast.
1
to
2
weeks before thanksgiving
• Carefully read through all the recipes to determine the food and cooking
equipment you will need.
• Make sure you have enough plates, flatware, glassware and serving pieces.
• Shop for nonperishable food items, such as flour, sugar, butter, and jarred or
canned goods.
• Order your turkey.
the weekend before thanksgiving
2 rolled-out rounds deep-dish piecrust**
F o r t h e a p ples:
4 lb. (2kg) Granny Smith apples, peeled, cored
and each cut into 8 slices
⁄ cup (105g) firmly packed light brown sugar
12
⁄2 tsp. ground cinnamon*
1
⁄ tsp. freshly grated nutmeg*
14
1 Tbs. fresh lemon juice
3 Tbs. cornstarch
F o r t h e c a ramel:
11⁄2 cups (330g) firmly packed light brown sugar
⁄ cup (105ml) light corn syrup
13
6 Tbs. ( ⁄4 stick/90g) unsalted butter, cut
into 6 pieces
3
⁄2 tsp. kosher salt
1
⁄ cup (120ml) heavy cream
12
1 egg white, beaten with 1 tsp. water
2 tsp. granulated sugar
* Available at Williams-Sonoma stores.
** Y
ou’ll find our recipe for Deep-Dish Piecrust at
williams-sonoma.com/recipe.
Caramel Apple Pie
Transfer 1 dough round to a 9-inch (23cm) deep-dish pie dish and gently press
into the dish. Trim the edges flush with the rim. Reroll the dough scraps and
cut out shapes using decorative pie cutters. Refrigerate the pie shell, cutouts
and remaining dough round for 30 minutes.
To prepare the apples, in a large Dutch oven over medium heat, stir together
the apples, brown sugar, cinnamon, nutmeg and lemon juice. Cover and
cook, stirring occasionally, until the apples are just tender, about 20 minutes.
Uncover and let cool to room temperature. Stir in the cornstarch.
To prepare the caramel, in a heavy 4-quart (4-l) saucepan over medium heat,
combine the brown sugar, corn syrup, butter and salt. Cook until the mixture is
bubbling vigorously, about 9 minutes, stirring only during the first 2 to 3 minutes
of cooking. Off the heat, carefully stir in 1⁄4 cup (60ml) of the cream, then stir
in the remaining 1⁄4 cup (60ml) cream. Let cool until just warm.
Preheat an oven to 400°F (200°C).
Let the pie shell, cutouts and dough round stand at room temperature for
5 minutes. In a large bowl, combine the apple mixture and 3⁄4 cup (180ml) of
the caramel; reserve the remaining caramel for serving. Pour the apple filling
into the pie shell and place the top crust over the pie. Trim the edges flush with
the rim and press the top and bottom crusts together. Brush the underside
of the cutouts with egg wash and gently arrange them on the pie. Brush the
entire top crust with egg wash and sprinkle with the granulated sugar.
Place the pie dish on a baking sheet. Bake until the crust is golden brown,
about 1 hour; check the pie after 30 minutes and cover the top and edges
with foil if they become too dark. Let the pie cool on a wire rack for at least
2 1⁄2 hours before serving. Warm the reserved caramel sauce and serve
alongside the pie for drizzling. Serves 8.
Williams-Sonoma Kitchen
•
•
•
•
Complete your food shopping.
Prepare the turkey brine but do not add the turkey; cover and refrigerate.
Make the piecrust; wrap tightly in plastic wrap and freeze.
Organize your cooking equipment and tableware.
a few days before thanksgiving
• If you ordered a fresh turkey, pick it up.
• Brine the turkey. For best results, brine the bird for 24 hours. After the brining
time is complete, remove the bird from the brine, rinse it, cover with plastic wrap
and refrigerate until ready to roast.
the day before thanksgiving
•
•
•
•
•
•
•
•
Peel and cut the potatoes; place in cold water and refrigerate.
Make the butternut squash soup; let cool, then cover and refrigerate.
Cook vegetables for the stuffing; place in a sealable container and refrigerate.
Trim the brussels sprouts and peel and dice the butternut squash; place in
separate sealable plastic bags and refrigerate.
Peel the carrots; place in a sealable plastic bag and refrigerate.
Bake the caramel apple pie; let cool, then cover with plastic wrap.
Set the table.
Refrigerate wines that need chilling.
thanksgiving day
• Make the stuffing and bake; set aside to reheat just before serving.
• Make the biscuit dough and bake the biscuits.
• Prepare the turkey for roasting and put in the oven at the determined time.
Note: If you plan to stuff the turkey, do not stuff it until just before you put it
in the oven.
• Make the brussels sprouts and glazed carrots dishes; set aside to reheat just
before serving.
• While the turkey is roasting, make the mashed potatoes.
• While the turkey is resting, make the gravy.
• Reheat the soup and stuffing.
• Have a wonderful Thanksgiving!
Whether you’ve cooked many Thanksgiving dinners or
are preparing your first one, we offer all the information
busy cooks need to create a perfect holiday feast.
We provide delicious inspiration with a variety of
traditional and contemporary menus, including
Williams-Sonoma favorites from years past. To help
ensure a memorable celebration, you’ll also find lots
of helpful entertaining tips—plus creative recipes for
using all those wonderful leftovers. Visit us online at
williams-sonoma.com/thanksgivingcooking.
Thanksgiving
A Holiday Guide
for busy cooks
© 2010 Williams-Sonoma, Inc. San Francisco, CA 94109
Cert no. SCS-COC-00648
2010