Thanksgiving Delights from The Christmas Collective’s Founder Shannon Christmas
A few of my favorite Thanksgiving dishes from New York’s favorite chefs. Happy Thanksgiving from The Christmas Collective family to yours.
Whole Roasted Turkey With Foie-Gras-and-Black-Truffle Stuffing
Provided by: Chef Daniel Humm
Type of Dish: Main Courses
Marinated foie gras
1 lb. Grade-A foie-gras slices or pieces (available at dartagnan.com)
1 1/2 tsp. kosher salt
1/4 tsp. pink curing salt (available at the Meat Hook; butcher-packer.com)
1/2 tsp. sugar
1/4 tsp. white pepper
1 tsp. Madeira
1/2 tsp. Cognac
3 cups kosher salt
1 tsp. pink curing salt
12- to 14-lb. turkey
3 1/4 cups unsalted butter
4 1/4 cups brioche crumbs (do not substitute another bread)
1 to 2 tsp. kosher salt
1 tbs. truffle oil
1 3/4 oz. black truffle, chopped (Urbani Carpaccio di Tartufo brand, available at Eataly, is high-quality and comparatively affordable)
10 thyme sprigs
5 lemons, halved
2 heads garlic, split horizontally
2 sticks unsalted butter, softened
Start two days ahead to brine the turkey and prepare the stuf ing.
Marinated foie gras
Bring the foie gras to room temperature to soften. Remove the veins with tweezers and a paring knife. Pass the foie gras through a tamis or
sieve, and season with the salt, pink salt, sugar, and white pepper, and place in a sous-vide or Ziploc bag. Add the Madeira and Cognac, suck
out all the air from the bag with a straw, seal the bag, and allow to marinate in the refrigerator for 24 hours. Remove the foie gras from the
refrigerator and bring to room temperature. Transfer to a bowl of a stand mixer fitted with a paddle, and beat to reemulsify. Cover and chill in
the refrigerator until the foie gras sets. The next day, whisk the foie gras until it is light and airy.
In a large stockpot, combine 2 1/2 gallons of water with the kosher and pink salt. Set over medium heat, and bring to a simmer until the salt
dissolves. Remove from the heat, transfer to a large plastic container, and chill until cold. Rinse the turkey under cold running water. Trim the
wing tips and be sure to remove the neck from the cavity, and submerge the bird in the brine. Refrigerate for 18 to 24 hours.
In the bowl of a stand mixer fitted with a paddle, add the butter and foie gras, and beat until combined; add the brioche crumbs, salt, and truffle
oil, gently mixing until combined; finally stir in the black truffles. Transfer to a piping bag
Remove the turkey from the brine and rinse. Gently run your finger or spatula under the skin to separate it from the meat, being certain to leave
it attached at the center of the sternum so as to help keep the shape of two breasts during roasting. Be careful not to tear the skin. Starting with
the leg, pipe the foie-gras-and-black-truffle stuffing under the skin of the legs, thighs, and breasts until you have just less than an inch of stuffing
all over. Ensure that there is an even distribution and that the shape of the turkey is maintained. Season the cavity of the bird with salt and fill
with thyme sprigs, lemon halves, and split garlic heads. Refrigerate the turkey until the stuffing hardens. Preheat the oven to 350 degrees. Truss
the turkey with twine, and cover the skin liberally and completely with softened butter. Wrap in plastic and refrigerate to set the butter, about
30 minutes. Season the skin with salt, place in a roasting pan, and roast in the oven for about 2 to 2� hours or until the internal temperature
reads 145 to 150 degrees, rotating the bird halfway through the cooking. Allow to rest for 30 minutes before carving.
Garnet Sweet-Potato Mille-Feuille With White-Truffle Royale and Shaved Truffles From Alba
Provided by: Chef Thomas Keller
Served at: Per Se
Type of Dish: Sides
5 large garnet sweet potatoes, peeled
1 1/2teaspoon fine sea salt
2 sticks butter, clarified
1 cup milk
1 cup heavy cream
3 to 4 tablespoons white-truffle oil, to taste
1 1/2 teaspoons kosher salt
White truffle, shaved (optional)
The day before, preheat the oven to 350 degrees. Slice the sweet potatoes very thinly, about 1/16 inch, on a mandoline. Cut parchment paper to
fit a 10-by-4-by-4-inch loaf pan so that the bottom and sides are fully covered, leaving a 2-inch overlap on either side (the front and back walls
of the pan do not have to be covered). Place the sliced sweet potatoes in the pan with a very small overlap between slices to completely cover
the bottom. Sprinkle with salt and brush lightly with clarified butter. Repeat this step until the pan is full. Cover with foil and bake in the oven
until tender, about 1 1/4 hours.
Remove foil and pour off the water and fat. Cover the top with a piece of parchment paper and press down using a piece of cardboard cut to fit
the area. Allow to cool to room temperature with a 2-pound weight on top. This helps to eliminate the gaps between the layers of sweet potato.
Place in the refrigerator and allow to cool overnight, and continue pressing with the weight on top.
The next day, preheat the oven to 275 degrees. Bring the milk and cream to a boil in a saucepan. Put the eggs, truffle oil, and salt in a blender,
and while running on the lowest setting, start adding the hot cream and milk. Strain through a sieve and remove excess bubbles from the surface
with a spoon to prevent air holes from forming. Pour this mixture on top of the chilled sweet potatoes. Place the loaf pan inside a pan with taller
sides and fill with boiling water until it is 1 inch below the top of the loaf pan. Wrap the top of the outer pan with three layers of foil and bake
in the oven until the royale is set, about 1 1/2 to 2 hours.
Allow the mille-feuille to cool for 10 minutes and remove from the pan using the parchment paper on either side to lift it out. Shave white
truffles on top. Cut into slices and serve.
Black-Truffle Crushed Potatoes
Provided by: Chef Christian Delouvrier
Served at: Alain Ducasse at the Essex House
Type of Dish: Sides
1 1/2 ounces fresh black trufﬂe
Approximately 8 cups sea salt
4 large Idaho potatoes, washed, dried, and pierced with a fork
1 1/2 tablespoons black-trufﬂe butter
1 tablespoon unsalted butter
3 tablespoons black-trufﬂe oil
Coarse salt to taste
Freshly ground black pepper to taste
Fleur de sel
(1) Preheat oven to 425. Scrub the truffles with a toothbrush to remove any dirt. Make a 1-inch layer of sea salt in a large baking dish. Nestle the
potatoes into the salt, and bake for approximately 1 hour, until centers are tender. Remove from oven and cut potatoes in half lengthwise. Scoop
out the flesh with a spoon and place it in a shallow mixing bowl, discarding skins. (2) Lightly crush the potatoes with a fork. Add truffle butter
and unsalted butter, continuing to crush until almost smooth. Add truffle oil and mix well. (3) Season with salt and pepper, and, using a truffle
slicer, thinly shave the fresh truffle over four equal portions of the hot potato; sprinkle with fleur de sel. Serve immediately.
Black-Truffle-and-Bone-Marrow Bread Pudding
Provided by: Chef Michael White
Served at: Marea
Type of Dish: Sides
8 cups 1-inch-cubed day-old French bread
1 tbs. butter for baking dish
1 cup diced bone marrow (removed from about 2 lbs. marrow bones)
1 lb. cremini mushrooms, quartered
1 large onion, in 1/2-inch dice
2 cloves garlic, minced
2 ribs celery, with the leaves, thinly sliced
3 tbs. julienned sage leaves
2 tbs. chopped parsley
3 cups homemade or low-sodium chicken stock
3 eggs, beaten
1/2 cup grated Parmigiano-Reggiano, or to taste
1 jar preserved black truffle (1 to 2 oz.), chopped
Preheat oven to 350 degrees. Place the cubed bread in a large mixing bowl, and set aside. Coat a 9-by-13-inch baking dish with butter, and set
aside. Heat the bone marrow over medium-high heat until liquefied, about 2 minutes. Add the mushrooms, onion, garlic, and celery, and sauté in
the bone marrow until translucent. Add the sage and parsley, then the stock, and simmer for 3 to 4 minutes. Remove from heat, and pour over
the bread. (It should become moist but not soggy.) Add the beaten eggs, grated Parmigiano, and chopped truffle, and stir to combine. Transfer to
buttered baking dish, and cover with aluminum foil. Set in the oven, and cook for 25 to 35 minutes. Remove the foil, and cook for an additional 5
to 10 minutes or until the top is browned and crispy.
Truffled Macaroni and Cheese
1 lb. elbow macaroni or cavatappi
1 Tbsp.table salt
5 Tbsp.unsalted butter
6 Tbsp.all-purpose flour
1 1/2 tsp. powdered mustard
¼ tsp. cayenne pepper (optional)
5 cups milk (see note)
8 ounces Monterey Jack cheese, shredded (2 cups)
8 ounces sharp cheddar cheese, shredded (2 cups)
1 tsp. table salt
White truffle oil to taste
1 fresh truffle
Adjust oven rack to lower-middle position and heat broiler.
Bring 4 quarts water to boil in Dutch oven over high heat. Add macaroni and 1 tablespoon salt; cook until pasta is tender. Drain pasta and set aside in colander.
In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard, and cayenne (if using) and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute.
Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes.
Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted. Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.
Transfer mixture to broiler-safe 9-by 13-inch baking dish and broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning.
Cool about 5 minutes, then serve.
Shave seasonal truffles over each serving
Chef John DeLucie’s Chicken Pot Pie Recipe (Serves 4)
For the Chicken Pot Pie:
3 chicken breasts, cut up
6 chicken thighs, cut up
1 medium onion, diced
2 stalk celery, sliced
3 whole carrots, chopped
Dash of Salt
Dash of Pepper
1 cup baby carrots, chopped, blanched, and shocked in ice water
1 cup frozen green peas, blanched and shocked in ice water
1 cup crimini mushrooms, quartered, sautéed in butter, and cooled
1/2 cup pearl onions (fresh or frozen), peeled, blanched, and shocked in ice water
1 sheet frozen puff pastry
1 egg, beaten
For the Chicken Sauce:
3 tablespoon butter
3 tablespoon all-purpose flour
1/4 cup chicken broth (from leftover stock)
1/2 cup heavy cream
1/2 teaspoon Tabasco
1/2 teaspoon Worcestershire sauce
Dash of Salt
Dash of Pepper
For the Chicken Stock:
Preheat oven to 425 degrees F. Prepare chicken and stock: Place chicken, onion, celery, carrots, salt, and pepper in large stockpot; cover with water. Simmer in covered pot until chicken is no longer pink, approximately 25 minutes. Strain the broth, and set aside to use in the chicken cream sauce.
For the Chicken:
Remove chicken and cool; cut into bite-size pieces.
For the Chicken Sauce:
Prepare chicken sauce: Melt the butter in a medium saucepan. Once the butter has melted, stir in the flour. Add the reserved chicken stock and heavy cream. Stir constantly until mixture comes to a boil. Reduce heat and simmer for 2 minutes. Remove from heat, add Tabasco, Worcestershire, salt, and pepper.
In a nonreactive bowl combine baby carrots, peas, mushrooms, pearl onions, and chicken. Pour mixture into a 9″ by 13″ casserole dish. Pour the chicken sauce over the mixture.
Cut puff pastry to fit casserole dish, leaving a 2-inch border. Cut a hole in the center of the pastry to allow steam to escape. Brush egg over edge of serving bowl as food glue and around crust. Lay puff pastry over filling crimping edges, trimming edges if necessary.
Bake until crust is golden brown, and filling is bubbly, approximately 25 minutes. Let stand 5 minutes before serving.