Kendall's Thanksgiving Buffet Recipe

Prepare herb butter and turkey

Preheat oven to 325°F (165°C). In a bowl combine softened butter, parsley, thyme, rosemary, minced garlic, lemon zest, 1 tablespoon salt and 1 teaspoon black pepper. Pat turkey dry with paper towels. Gently loosen skin over the breast by sliding fingers between skin and meat. Spread about two-thirds of the herb butter under the skin across the breast and rub remaining butter over the outside of the turkey. Truss legs with kitchen twine and tuck wings under.

Roast

Rub the outside of the turkey with olive oil and season cavity with 1 tablespoon salt and 1 teaspoon black pepper. Place onion, carrot, and celery in the bottom of a roasting pan and set turkey on a rack above vegetables. Pour 1 cup stock into pan. Roast in preheated oven approximately 13–15 minutes per pound for a 10–12 lb turkey, or until an instant-read thermometer inserted into thickest part of thigh reads 165°F (74°C). Baste with pan juices once or twice during cooking if desired.

Rest and carve

When done, transfer turkey to a cutting board and tent loosely with foil. Let rest 20–30 minutes (this keeps juices in). Reserve pan drippings (strain off excess fat) for gravy. Carve and transfer to buffet warmers or serving platters.

Sauté aromatics

Preheat oven to 350°F (175°C). In a large skillet melt 6 tablespoons butter over medium heat. Add diced onion and celery and cook until softened, about 7–8 minutes. Stir in chopped sage and thyme and cook 1 more minute.

Combine and bake

Place cubed bread in a very large bowl. Pour sautéed vegetables over the bread. Add 1 1/2 cups stock, beaten eggs, 1 tablespoon salt and 1 teaspoon black pepper. Toss gently until bread is moistened — add up to 1/2 cup more stock if too dry. Transfer to a buttered 9x13" or equivalent baking dish, dot top with a little extra butter if desired, cover with foil and bake 25 minutes. Remove foil and bake an additional 10–15 minutes until top is golden and crisp.

Cook potatoes

Place potato chunks in a large pot and cover with cold water by 1 inch. Add 1 tablespoon salt. Bring to a boil over high heat, then reduce to simmer until potatoes are tender when pierced, about 15–20 minutes. Drain well.

Mash and finish

Return potatoes to pot over low heat for 1 minute to evaporate excess moisture. Mash with a potato masher or ricer. Warm milk and melt butter together (do not boil) and add to potatoes. Stir in sour cream, remaining 1 tablespoon salt and 1 teaspoon pepper. Adjust seasoning to taste. Keep warm until serving; reheat gently with a splash of milk if necessary.

Blanch green beans

Bring a large pot of salted water to a boil. Add trimmed green beans and cook 3–4 minutes until bright green and just tender. Prepare an ice bath and transfer beans to ice water to stop cooking; drain and set aside.

Finish with almonds

In a large skillet over medium heat melt 3 tablespoons butter. Add minced garlic and cook 30 seconds until fragrant. Add blanched green beans and toss to coat and heat through, 2–3 minutes. Stir in toasted sliced almonds, lemon juice, salt and pepper. Transfer to serving dish and keep warm.

Cook cranberries

In a medium saucepan combine cranberries, granulated sugar, orange juice, orange zest and 1/2 cup water. Bring to a simmer over medium heat, stirring occasionally. Cook until berries pop and sauce thickens slightly, 10–12 minutes. Remove from heat and cool to room temperature; refrigerate if making ahead. Stir before serving.

Prepare pan juices

Skim fat from pan drippings and measure 1 cup of juices. If you have less, top with stock to reach 1 cup. Pour drippings into a saucepan and bring to a gentle simmer.

Make roux and finish

In a separate small saucepan melt 2 tablespoons butter over medium heat. Whisk in 3 tablespoons flour and cook, whisking, 1–2 minutes to remove raw flour taste. Gradually whisk in the warm pan juices and 2 cups stock until smooth. Simmer 4–6 minutes until thickened. Season with 1 teaspoon salt and 1/2 teaspoon pepper to taste. Strain if desired and keep warm for buffet service.

Warm rolls and dress salad

Warm dinner rolls in a 350°F (175°C) oven for 8–10 minutes. Arrange butter in a dish. Toss mixed greens with vinaigrette just before serving so leaves stay crisp.