Tips on how to scale down your Thanksgiving day meal

Food Bytes

Thanksgiving is just one week away and usually this means an abundance of food. However, this year we are being asked to have smaller gatherings. Chef Sean from Spruce Peak in Stowe, Vermont shares some recipes and tips on how to scale back your Turkey Day meal. You can find the recipes below.

Crispy Brussels Sprouts with Feta Fondue, Maple & Apples

Ingredients:

1# Brussels Sprouts, Cleaned & Halved

¼ Cup Canola Oil

2 Tbsp Maple Syrup – Smoked if Possible

1 Cup Feta Fondue

Handful of Toasted Pistachios – or Any Nut

1 Apple, Diced

Feta Fondue:

1 Clove Garlic, Chopped

1 Shallot, Peeled & Chopped

2 Sprigs Thyme

¼ Cup Dry White Wine

½ Cup Cream

8oz. Feta Cheese

Preheat oven to 425. Toss Brussels sprouts in oil, salt, and pepper. Lay out on a sheet tray and roast for 10-15 minutes until just tender. Toss in a large bowl with the maple syrup and transfer to the serving vessel. Top with fondue, nuts, and apples.

For the fondue:

Sweat garlic and shallots in a touch of oil. Add thyme and deglaze with white wine. Reduce until almost dry and add cream. Bring to a simmer and remove thyme. Add feta and blend until smooth. Season with salt and pepper. Serve warm.

Thanksgiving Dumplings w/ Gravy & Cranberry:

1# Turkey, Ground

1ea Shallot, Minced

1ea Garlic, Minced

1T Parsley, Chopped

1tsp Rosemary, Chopped

1tsp Thyme, Chopped

1tsp Sage, Chopped

Diced Sweet Potato, Cooked

12ea Dumpling Wrappers

Mix all dumpling ingredients in a bowl. Take 1 spoonful of mix and place in middle of wrapper. Brush the inside edges with water and fold over to create a seal. Steam for 3-4 minutes until cooked through. Serve with your favorite turkey gravy and cranberry sauce.

Spiced Roasted Duck w/ Smoked Maple Glaze & Raspberry Mustard Jus:

1ea Whole Duck, Neck & Giblets Removed

2T Salt

1tsp Chinese Five Spice

1ea Orange, Quartered

1ea Lemon, Quartered

1 Nub Ginger, Split

4 Garlic Cloves, Whole

1 Bunch Scallion

Combine salt and Chinese five spice. Score the skin of the duck with a sharp knife, being careful not to cut through the flesh. Rub the duck inside and out with the salt mixture. Let rest uncovered in refrigerator overnight. Stuff the cavity with the remaining aromatics and roast in a 225 degree oven for 2 hours. Bruch with maple glaze and cook at 450 for 3 minutes until the skin is crispy and the internal temperature is 150 degrees. Rest and carve. Serve with raspberry jus.

Glaze:

¼ Cup Maple Syrup, Smoked if Available

2T Sherry Vinegar

1T Salt

2tsp Black Pepper, Freshly Ground

Sauce:

½ Cup Stock, Roasted Duck or Chicken

2T Blake Hill Raspberry Mostarda

2T Unsalted Butter, Cubed

2tsp Salt

1tsp Black Pepper, Ground

Bring stock to a boil in a small pot. Reduce slightly. Add jam and butter and reduce into a glaze. Season with salt & pepper.

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