A Savory Turkey Recipe and Two Easy Sides for Your Thanksgiving Table

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Set yourself up for success this Thanksgiving with Governors Club’s turkey recipe and two easy-to-prepare sides from Small Cafe B and B. (Be sure to leave room for seconds!)

Photo by James Stefiuk
Governors Club Chef Ben Guaman

Herb-Roasted Turkey Recipe
By Chef Ben Guaman of Governors Club
Serves 8 to 10

1 turkey, 12-14 lb.
1 onion, diced
2 cloves garlic, chopped
2 stalks celery, diced
Salt and pepper to taste
1 Tbsp. cooking oil
3 cups bread for stuffing (your favorite brand is fine)
2 sprigs of fresh sage (or 1 Tbsp. dried sage)
4 sprigs of fresh thyme (or 2 Tbsp. dried thyme)
2 sprigs of fresh rosemary (or 1 Tbsp. dried rosemary)
4 oz. butter, softened

Preheat the oven to 325 F. Remove the giblets and neck from the turkey. Sauté the onion, garlic and celery with the cooking oil. Add salt and pepper to taste, along with half of the chopped herbs. Be sure not to brown the herbs.

Combine the bread and sautéed vegetables, and then add the stuffing mixture to the body cavity of the turkey. Mix the remaining chopped herbs, plus salt and pepper, with the softened butter. Starting at the bottom of the breast, gently work your fingers under the skin, separating it from the breast and thighs. Distribute the herb-butter mixture as evenly as possible under the skin.

Roast the turkey for roughly 15 minutes per pound. The turkey is done when a thermometer inserted into the thickest part of the breast or thigh reads 165 F.

When the turkey is done, remove it from the oven and let it rest for 15 minutes before slicing and serving.


Photo by John Michael Simpson
Chef R. L. Boyd of Small Cafe B and B

Sausage Croissant Stuffing
By Chef R. L. Boyd of Small Cafe B and B
Serves 10

8 Tbsp. unsalted butter
11⁄2 lb. spicy Italian sausage, casings removed
2 large Vidalia onions, diced
6 stalks celery, diced
4 cloves garlic, chopped
2 Tbsp. parsley, chopped
2 Tbsp. fresh sage, chopped
2 Tbsp. fresh oregano, chopped
12 day-old croissants (torn into 1-inch pieces)
3 large eggs
3 cups chicken stock
1 tsp. salt
1⁄2 tsp. black pepper

Preheat oven to 425 F. Grease a 9×13-inch baking dish. In a skillet, melt butter over medium heat. Add sausage and cook until nicely browned. Stir in the onions, celery and garlic and cook until golden brown and fragrant. Remove from heat and stir in the parsley, sage and oregano.

In a large bowl, combine the croissants and sausage mixture until evenly mixed. In a medium-sized bowl, beat together the eggs, chicken stock, salt and pepper. Pour the egg mixture over the croissant-sausage mixture then give it a stir to coat evenly. Press the mixture into the prepared baking dish then cover with foil.

Bake for 30 minutes then remove the foil and bake for another 15 minutes or until golden brown.


Miso-Maple Roasted Sweet Potatoes
By Chef R. L. Boyd of Small Cafe B and B
Serves 8

2 lb. sweet potatoes, cut into bite-sized cubes
2 tsp. olive oil
1 tsp. sesame oil
4 Tbsp. white miso paste
2 Tbsp. maple syrup
4 tsp. soy sauce
2 tsp. rice vinegar
2 tsp. sesame seeds
1 tsp. red chili flakes Scallions, thinly sliced

Preheat oven to 400 F. Place sweet potatoes in a large mixing bowl and set aside. In another mixing bowl, whisk together the oils, miso paste, maple syrup, soy sauce and rice vinegar. Pour mixture over the sweet potatoes, sprinkle with sesame seeds and toss until completely coated. Spread the sweet potatoes evenly over a baking sheet. Roast in the oven for 25-30 minutes or until fork tender. Garnish with thinly sliced scallions and red chili flakes and serve.

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Anna-Rhesa Versola

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