No-Fuss Thanksgiving Turkey Dinner

Your No-Fuss Thanksgiving Turkey Dinner

No fuss-Turkey-dish

No-Fuss Thanksgiving Turkey Dinner

Thanksgiving is almost here!  This is when the humble turkey makes its big annual appearance across America.  Restaurant menus begin to showcase this celebratory bird in a myriad of ways and families begin to prepare for their traditional Thanksgiving Day meal.

Whether you eat at home or celebrate Thanksgiving eating out at your favorite restaurant, a turkey dinner will most likely be the star of the table.

Cooking a turkey can become very time-consuming.  The preparation that goes into making a tasty bird with all the accouterments can, for some, be a daunting task.  But not to fear- Omaha Steaks has many turkey solutions for you and your family to enjoy.  You will appreciate the extra time you’ll have with your family and friends and be thankful for the holiday help that you received from Omaha Steaks.

Below you will find a quick “no-fuss” Thanksgiving meal (or weeknight dinner) with my delicious homemade cranberry sauce and Italian-style Wild Rice Stuffing.

 Roasted Turkey

Ingredients:

Procedure:

  • Preheat oven to 350°F
  • Place the turkey on a baking tray lined with foil.
  • Place the baking tray in the center of your oven and cook for 35-45 minutes.

Italian-Style Wild Rice Stuffing

Ingredients:

  • 1 box of Franco Lania’s Minnesota Wild Rice Griddle Cakes
  • 1 ½ cups milk
  • 1 egg
  • 1 carrot, 1 stalk celery and one small onion cut into small dice
  • ¼ cup Madera wine, optional
  • 3 links Italian sweet sausage, no seeds and casing removed
  • 20 roasted chestnuts, shelled and coarsely chopped
  • 1 Granny Smith apple, medium diced (skin left on)
  • 10 sage leaves, chiffonade
  • 1 tablespoon unsalted butter
  • 2 tablespoons olive oil

Procedure:

  • Preheat oven to 425°F
  • In a mixing bowl large enough to hold all ingredients, follow the directions on the back of the Minnesota Wild Rice Griddle Cake Box to create the batter EXCEPT use ¼ less cup of milk and replace it with the Madeira, if desired.
  • In a heated sauté pan, add 2 tablespoons of olive oil and 1 tablespoon butter.
  • Add the crumbled sausage meat and fry gently until lightly colored.
  • Then remove from heat and let cool.
  • Add the carrots, celery, onion, apple, sage and sausage to the wild rice batter bowl. Reserve some sausage to sprinkle across the top of the stuffing before baking.
  • Pour all into a greased baking dish.
  • Add the reserved sausage to the top.
  • Drizzle the top with some olive oil and bake on the center rack of your oven for about 35-45 minutes.
  • The stuffing is done once all has set, the top has slightly colored and the sides of the baking dish begin to bubble.

Cranberry Sauce

Ingredients:

  • 12 ounces of fresh cranberries
  • ½ inch piece of fresh ginger, finely chopped
  • 2 tablespoons grated orange zest
  • 1 cup water
  • 1 cup sugar
  • 1 teaspoon cinnamon

Procedure:

  • Rinse off the cranberries under cool running water
  • Place the berries in a sauce pan along with the water, sugar, ginger, orange zest and cinnamon. Stir well to incorporate all the ingredients.
  • Bring to a boil. Then reduce the heat to a steady simmer, stirring occasionally.
  • Cook for approximately 20 minutes. The sauce should be thick and nappe (coat the back of a spoon without running off).
  • Once thickened to your liking, remove from heat and let cool.

Sage Gravy

Ingredients:

  • 32 ounces turkey stock
  • 3 bunches sage
  • 2 tablespoons unsalted butter, cut in small cubes
  • 3 tablespoons all-purpose flour
  • 2 tablespoons heavy cream

Procedure:

  • In a saucepan, bring the turkey stock and the sage to a boil, then simmer and reduce by ¼.
  • Place the flour and butter in a small boul.
  • Create a beurre manié (raw roux).  With your fingers quickly rub the butter and flour together to form a homogenous paste.
  • Work this quickly so as not to melt the butter. Then place this in the refrigerator to set up and harden a bit.
  • Once the sauce has reduced, it is time to thicken it with the beurre manié. Increase the flame until the sauce begins to slightly boil.  Add the raw roux in walnut sized pieces, one at a time, whisking constantly until all is incorporated before adding more.
  • Let the sauce cook for 5 minutes, whisking often to prevent any roux from sticking to the bottom of your saucepan. Add the heavy cream.
  • Once the sauce is nappe (coats the back of a spoon), remove from heat, adjust seasonings and pass all through a fine mesh strainer.
  • Taste for seasoning again. 
  • Serve sauce alongside your turkey meal or over your turkey. You may add a little fresh sage to the sauce right before serving your guests.

Happy Thanksgiving!

Paid by: Omaha Steaks

All recipes, content and photos were provided by: Chef Franco Lania