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Then mash 1/2 tablespoon butter, 1 teaspoon molasses and some grated nutmeg and salt into each potato. While the stuffing bakes, roast the turkey: Brush or spread the mustard all over the turkey, then brush with the mayonnaise. Depending on your pace, you might want to have two timers at the ready. If the turkey is done before the sprouts, use tongs to transfer it to a cutting board and lightly tent with foil. Cook until soft and just starting to brown, about 15 minutes. As the turkey marinates, start the sweet potatoes: Heat oven to 400 degrees. If the mixture seems dry, add more stock a little at a time, using up to another 1/4 cup. Use a fork to mash their centers. This is another weeknight dish loaded with spinach. Email Address . We all know Thanksgiving is fairly labor intensive. Get recipes, tips and NYT special offers delivered straight to your inbox. My tasters inhaled them. Melissa Clark's Thanksgiving (if you're interested!) Cook until the whole tomatoes burst and the halved ones start to wrinkle, about 2 minutes. Cover pot with a lid (or foil) and bake the stuffing on the bottom oven rack until lightly springy, about 20 minutes. Wash the bowl and set aside for the sprouts. Whisk in 2 cups stock, letting it simmer until thick, 4 to 6 minutes. PicSoFun. Push their ends toward each other so that the middle opens up. Turkey, stuffing, gravy, cranberry sauce and potatoes, of course. To go with it, brussels sprouts are roasted on the pan with the bird, absorbing all the bacon and turkey drippings, and singeing at their edges. Allow meat to rest 10 minutes before slicing. Thanksgiving won't necessarily look like years past, so we're coming up with delicious new ways to celebrate. It’s perfect for small groups who might not want to roast an entire turkey but still yearn for the comfort of the traditional Thanksgiving dinner (and, you know, the leftovers). Here are five very helpful tips from Melissa Clark, New York Times food writer, to tackle the bewildering array of tasks you face on the big day. Subscribe! More. https://cooking.nytimes.com/recipes/1016922-pecan-pie-bites-with-gravy I admit I had doubts, so I tried it out a few weeks before Thanksgiving. Finely grate 1/2 teaspoon zest from the lemon and put it in a small bowl with the garlic and thyme. With this dish, you can have a nice Thanksgiving meal any time of year, and in fact, one of my girls remarked that we should just make this for Thanksgiving! This small-scale feast packs in the classics with less clean up and no stress. Fold gently into bread mixture, letting the bread absorb the liquid. Melissa Clark, food writer for The New York Times, is showing Rachael a few creative ways to make pies, just in time for the holiday season!Then, don't miss their chat about Melissa's latest article, "Essential Thanksgiving" which breaks the festive dinner down to its most important recipes. One-Pot, One-Pan Thanksgiving | Melissa Clark | NYT Cooking. There’ll be no sipping eggnog in red lipstick and spangles, no parking myself in front of platters of Camembert and Stilton, not even any sleeves of Ritz crackers with that unidentifiable orange cheese spread I look forward to year after year. In order to save time on Thanksgiving Day, cookbook author Melissa Clark forgoes making gravy from the hot turkey pan drippings, and instead opts to … Let potatoes cool in the foil and reserve the sheet How to Cook Thanksgiving During a Pandemic. Stir in onion, celery and 1/2 teaspoon salt. https://www.nytimes.com/2020/11/19/dining/one-pot-sheet-pan-thanksgiving.html You’ll end up with an enjoyable, satisfying meal that won’t stress you out — which is, this year, exactly what we need. Place a rack in the top third of your oven and another rack in the bottom third. (About that stuffing, yes, you do need to use one bowl. If the bread for your stuffing isn’t a day or two old, you can dry it out in a 250-degree oven for 10 to 30 minutes (depending upon how soft it is), tossing once or twice. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice. Continue to roast until the sprouts are golden and tender, and a thermometer inserted in the thickest part of the turkey registers 145 degrees, 20 to 30 minutes longer (for a total roasting time of 40 to 50 minutes). While the sweet potatoes bake, make the cranberry sauce: In a medium pot, combine sugar, orange juice, 1/4 cup water and cinnamon stick or star anise. Put the brussels sprouts in the medium bowl and toss with enough olive oil to coat, coriander and a pinch of salt. 102 Followers, 350 Following, 297 Posts - See Instagram photos and videos from Melissa Fuoss Clark (@mlissaclark) Transfer gravy to an insulated container, like a lidded coffee cup or Thermos, to keep warm. It has all the traditional flavors of the classic menu — juicy turkey, crisp-topped stuffing, cranberry sauce, gravy, roasted brussels sprouts and marshmallow-topped sweet potatoes — but with a fraction of work (and far fewer dishes). Simply roast one turkey breast half instead of two. Dot the surface of the stuffing with a few thin pieces of butter. Pat the meat dry with paper towels. Bring to a simmer and add cranberries. Gather around the table with Sam Sifton, Melissa Clark, Priya Krishna and Vaughn Vreeland to celebrate the things that bring us together. We’re right there with you. It features many of the flavors of my favorite Greek dishes, including lemon zest, feta, and fresh herbs. Get Rachael's full Thanksgiving menu, our best recipes for Thanksgiving appetizers and side dishes, Thanksgiving decor ideas and all of your T-Day-related questions answered — like quick fixes for your Thanksgiving turkey and the best apples for apple pie. Subscribe now for full access. Add the brussels sprouts to the sheet pan with the turkey. Member Since 09/04/2020 There are sweet potatoes, baked individually, stuffed with molasses, spices and lots of butter, then topped with marshmallows to make the equivalent of adorable, personal sweet potato casseroles. Season the turkey all over with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper, then rub with garlic and thyme leaves. And pie — at least two. Melissa has been a columnist for the Food section since 2007. Melissa Clark's Easy Thanksgiving Cooking Tips Trust us, if you can make dinner for four, you can master Thanksgiving for 10. Season with salt to taste. You’ll use it to simmer first the cranberry sauce, then the gravy, and finally the stuffing, which gets baked still in the pot while the turkey roasts. As suggested by another reviewer, I added some french fried onions during the last few minutes of baking and they were a really nice addition. 'Thanksgiving mornings were chaos when I was a kid, and my dad was always in the middle of it. Bake on the top rack until very soft when you squeeze them (use oven mitts), 45 minutes to 1 hour. https://www.timesfreepress.com/.../whip-one-pot-one-pthanksgiving/536660 By Julia Moskin & Melissa Clark. denverpost.com — By Melissa Clark, The New York TimesThere’s a lot I’ll miss about my usual holiday shindigs this December. Of course, there’s turkey, a chunk of boneless breast wrapped up in bacon that turns even more golden and crispy than turkey skin. IE 11 is not supported. But no less necessary, if slightly less obvious, is something orange (yams, squash or even mac and cheese). Sign Up. Given my penchant for both culinary challenges and sheet-pan dinners, I took it on, knowing exactly where to start. Transfer stuffing to the top of your stove, off the heat, and re-cover to keep it warm until the turkey is ready. Place a wire rack on top of a rimmed baking sheet. Roast turkey on the top oven rack for 20 minutes. Remove from heat and stir in bread and 1/4 teaspoon pepper. We’ve broken Thanksgiving dinner down to its essential elements. The nice thing about this recipe is that it's easy to adapt for an even smaller crowd, too! Yossy Arefi for The New York Times (Photography and Styling). Yes! And yes, it was still good several days after I made it. Correction: This video gives an incorrect roasting time for the turkey. Melissa Clark, the author of the Good Appetite column, demonstrates how to make lumpless gravy that you can make ahead of time. If the gravy gets too thick, add more stock as needed. But just one.). I’d use a sheet pan for roasting turkey parts and vegetables at the same time, and a medium-sized pot for everything else. Make the stuffing in the same pot: Melt 3 tablespoons butter over medium heat. Melissa prefers to break out the brioche. It will be thin, but will thicken as it chills. Food writer and cookbook author Melissa Clark is staff reporter for the New York Times Food section, where she writes the popular column “A Good Appetite” and appears in a weekly cooking video series. https://www.nytimes.com/2020/11/06/dining/thanksgiving-dinner-for-2.html Add the tomatoes and 1/4 teaspoon salt. (If the bacon isn’t as brown and crisp as you like, broil the bacon-clad turkey — but not the sprouts — for 1 to 3 minutes.) Marinate the turkey: If the turkey breast comes tied, untie it. I used parsley from my CSA share as well. A swipe with a paper towel will suffice. I'd like to receive updates from Melissa Clark and Penguin Random House. [Thanksgiving will be different this year. It should be dry and firm, but not rock hard. It took a few tests to get the seasonings and timing just right, but the resulting meal has all the flavors of the classic menu — made in three hours with a fraction of the work (and far fewer dishes). Bake for about 5 minutes while the turkey rests. https://www.davidlebovitz.com/harissa-chicken-recipe-dinner-melissa-clark I am and live with Grapevine Health and Dr. Kizzmekia Corbett with a... Q&A on the Covid Vaccine PhD, the NIH's lead scientist for COVID-19 vaccine development and research! Wrap the turkey in bacon and place on a rimmed baking sheet pan. This recipe was adapted from The New York Times, contributed by Melissa Clark. As for the pot, you will have to wipe it twice, but you don’t need to wash it. Divide the marshmallows among potatoes and place on the sheet pan after the turkey is done. One-Pan Orzo with Spinach & Feta. And its inherent simplicity makes it accessible enough for anyone who might be cooking the holiday meal for the very first time. NYT Cooking is a subscription service of The New York Times. Melissa Clark takes the stress out of Thanksgiving prep with make-ahead mashed potato casserole, cranberry relish and port wine gravy. How to Make Thanksgiving With One Pot and One Pan, Yossy Arefi for The New York Times (Photography and Styling). Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook and Pinterest. These are all from Melissa’s new book, which we reviewed last week (two thumbs up!). Let potatoes cool in the foil and reserve the sheet pan for the turkey. Cook until the cranberries burst and the sauce starts to thicken, 12 to 18 minutes. Olive oil to coat, coriander and a pinch of salt it enough., One-Pan Thanksgiving | Melissa Clark 's Easy Thanksgiving Cooking tips Trust us, slightly., tips and NYT Cooking to help. ] temperature, then refrigerate until serving to it... Ends toward each other so that the middle opens up and another rack the... Be thin, but will thicken as it chills the Food section since 2007 seconds to 1.... Minutes to 1 minute it accessible enough for anyone who might be the! Third of your oven and another rack in the top rack until very soft when you squeeze them ( oven! Here are hundreds of our best Thanksgiving recipes from NYT Cooking the potatoes can share the with. Help. ] one pan, Yossy Arefi for the sprouts tablespoon butter 1!, Cooking tips and NYT special offers delivered straight to your inbox its essential...., stuffing, yes, it was still Good several days after I made it offers straight. 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