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Thanksgiving Recipes With Chef Jamie Gwen

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Chef Jamie Gwen Thanksgiving 2017 Recipes

HARVEST SALAD with PUMPKIN GODDESS DRESSING
1 butternut squash, peeled, cleaned and diced or Melissa’s Peeled & Steamed Butternut Squash
Olive oil
Maple syrup
1 apple, thinly sliced
1/2 cup toasted pecans
1/4 cup dried cranberries
4 cups mixed salad greens OR broccoli slaw, Brussels sprout leaves or kale or a mixture thereof
Salt & freshly ground pepper

Place squash cubes on a baking sheet and drizzle with olive oil and maple syrup, then season liberally with salt and pepper.  Roast squash cubes at 400 degrees for 20 to 30 minutes.  Let cool.  Place salad greens in a large serving bowl and scatter the roasted squash, apple slices, pecans and dried cranberries atop the greens.  When ready to serve, dress with the Pumpkin Goddess Dressing and toss well.

PUMPKIN GODDESS DRESSING
1 cup Greek yogurt
1/2 cup sour cream
1/3 cup canned pure pumpkin puree
3 tablespoons apple cider vinegar
2 tablespoons olive oil
1 tablespoon maple syrup
1 teaspoon freshly minced garlic
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon cinnamon
 Place all ingredients in a blender and blend until smooth. 

PRALINE ROASTED ACORN SQUASH
2 acorn squash
3 teaspoons olive oil
2 tablespoons maple syrup
1/3 cup dark brown sugar
1/2 cup whole pecans
Salt & freshly ground pepper
1/8 teaspoon cayenne pepper

 Preheat the oven to 400º F. Line two rimmed baking sheets with aluminum foil and lightly coat with cooking spray.

 Halve, seed and slice the squash into ‪1-inch-thick crescent slices. Arrange the squash slices in a single layer on the prepared baking sheets. Drizzle the squash with olive oil and maple syrup and season with salt and pepper.

Combine the brown sugar and pecans in a food processor and pulse until the pecans are finely ground. Add salt, pepper and cayenne pepper and pulse to combine. Sprinkle half of the brown sugar mixture over the top of the squash slices, reserving the other half. 

Roast the squash for 10 minutes, then carefully turn the slices over.  Sprinkle the with the remaining brown sugar mixture over the squash and continue to roast for 10 to 15 minutes more.  Serve warm or at room temperature.

BACON BALSAMIC ROASTED BRUSSELS SPROUTS
1 pound Brussels sprouts, trimmed and halved
6 strips Hoffy bacon, cut into 1-inch pieces
2 garlic cloves, minced
2 teaspoons olive oil
1/4 cup balsamic vinegar
1/4 cup honey
1 fresh sprig of thyme
1/2 cup dried cranberries
Salt and freshly ground pepper

 Preheat the oven to 425ºF.  Combine the Brussels sprout halves, Hoffy bacon pieces and garlic on a baking sheet.  Drizzle the mixture with the olive oil and season with a pinch of salt and a generous grinding of black pepper.  Toss well to combine.

Roast the Brussels sprouts until they are caramelized and tender, about 20 to 25 minutes, stirring once during the roasting process.

To make the Balsamic Glaze, combine the balsamic vinegar, honey and thyme in a small saucepot.  Bring the mixture to a boil, reduce to a simmer and cook for 10 minutes, or until thickened (the mixture should coat the back of a spoon).  Add the dried cranberries and stir to combine.

To serve, drizzle the roasted Brussels sprouts with the balsamic glaze.

FLAT-OUT HERB & BUTTER BASTED TURKEY
12 pound turkey, backbone removed
1 large head of garlic
1 large shallot
2 tablespoons fresh chives
2 tablespoons fresh sage
2 tablespoons fresh parsley
2 tablespoons fresh thyme
2 tablespoons lemon zest
1 tablespoon kosher salt
1 teaspoon freshly ground pepper
Combine the garlic, shallot, chives, sage, parsley, thyme, lemon zest, salt in a food processor until smooth.

Preheat your oven to 450°F.  Line a large rimmed baking sheet with foil and place a wire rack on top.

Start with a spatchcocked turkey {backbone removed - your butcher can do this for you!).  Lay the turkey down, breast side up, and firmly press on the center of the breastbone until you hear a crack.  Next, using your hands, separate the skin from the flesh on the turkey.  Once the skin is loosened, use your hands to spread half of the herb butter underneath the skin. Spread the outside of the turkey with the remaining herb butter.

Transfer the turkey to the rack on the sheet pan and roast for 1 hour and 15 minutes, or until a meat thermometer reads the leg meat at 160°F.  Remove the turkey from the oven and let it rest for 15 minutes before carving.

SLOW COOKER ROASTED GARLIC MASHED POTATOES
5 pounds Yukon Gold potatoes, cut into 2-Inch pieces
1 cup whole milk
1 cup half & half
2 cups chicken or vegetable broth
12 peeled garlic cloves
1 stick unsalted butter
1/2 cup crème fraiche
Salt & freshly ground pepper

Place the potatoes, milk, broth and garlic cloves in a slow cooker, with the garlic sitting on top.  Season liberally with salt and pepper.  Cover and cook for 4-5 hours on high or 7-8 hours on low.  When the potatoes are very tender, add the butter and crème fraiche and mash directly in the bowl of the slow cooker (you can also use an electric mixer, but do not over mix!).  Taste and adjust seasoning and serve. 

SOURDOUGH APPLE STUFFING
2 1/2 pounds sourdough bread, crust trimmed and cut into 1/2 inch cubes
4 slices bacon, diced
1 large sweet yellow onion, diced
4 stalks celery, diced
2 large Braeburn, Honeycrisp or Fuji apples - peeled, cored and diced
1 1/2 cups pecan halves, toasted
1 cup fresh parsley, chopped
1/4 cup fresh sage, chopped
3 large eggs, beaten
1 stick unsalted butter, melted
2 cups chicken broth
Salt & pepper, to taste

Toast the bread cubes at 350°F until crisp, about 20 minutes.  Transfer to a large mixing bowl. Cook the diced bacon in a large sauté pan until crisp.  Add the onions and celery and sauté until tender, about 5 minutes.  Add the apples and sauté 3 minutes more.

Add the bacon mixture to the bread cubes along with the nuts, parsley and sage and mix well.  Add the eggs and melted butter and mix to combine.  Add enough stock to moisten the mixture.  Season with salt and pepper.  Spoon the mixture into buttered casserole dishes.  Cover and bake at 350°F for 45 minutes.  Uncover and bake 20 minutes more, or until top is golden and crisp.

CHOCOLATE PUMPKIN PIE SPICE GRANOLA
2 1/2 cups Old-Fashioned Oats
1 1/2 cups mixed nuts/seeds
1/4 cup unsweetened cocoa powder
1 tablespoon pumpkin pie spice
1/4 teaspoon salt
1/2 cup maple syrup
2 tablespoons coconut oil
 Preheat oven to 325º F. Prepare two large baking sheets by lining with silicone baking mats.

 In a large bowl, combine the oats, nuts/seeds, cocoa powder, pumpkin pie spice and salt.  In a small pot combine the maple syrup and melted coconut oil.  Bring to a simmer over low heat and stir to combine.   Pour the liquid over the dry ingredients and stir until coated well.

 Divide the mixture between the two prepared baking sheets and spread into an even layer. Bake for 35 to 40 minutes, until golden and toasted, stirring halfway through baking. 

After removing from the oven, allow the granola to cool, untouched, on the pan for at least 15 minutes, then break into clusters and transfer to a airtight container. 

PUFF PASTRY TRUFFLE PEARS
4 ripe pears
8 Lindt Lindor Chocolate Truffle
2 sheets puff pastry
Juice of 1 lemon
1 beaten egg
Sparkling or coarse sugar
Whipped Cream

 Preheat the oven to 350ºF.  Cut each pear in half and use a melon baller to scoop out the deeds at the center.  Place a chocolate truffle in the center hole of each pear.

 Roll the puff pastry out a bit, until smooth of lines.  Turn each pear half over, with the chocolate truffle suspended, onto the puff pastry, so that the pear halves are cut-side down.  Use a paring knife to cut the puff pastry around the edge of the pear, copying the shape of the pear half and leaving a 1/2-inch border of puff pastry. 

 Carefully transfer the pears halves on their puff pastry bases to a lined baking sheet.  Cut 3 or 4 deep horizontal lines into each pear half, being carefully not to cut all the way down and brush the pears with lemon juice.  Sprinkle the tops of the pears with coarse sugar and brush the egg wash onto the exposed puff pastry surrounding the pears.

 Bake for 15 minutes.  Serve with whipped cream.

SALTED CARAMEL APPLE PARFAITS
2 tablespoons unsalted butter
4 Honeycrisp or Braeburn apples - peeled, core, and cut into 1/2-inch slices

1/2 teaspoon ground cinnamon
2 tablespoons pure maple syrup

1 batch Chocolate Pumpkin Pie Spice Granola

Sea Salt Caramel Sauce (see www.chefjamie.com)

Whipped cream

 Heat a large skillet over medium heat and melt the butter. Add the apple chunks and cinnamon and cook, stirring often, for about 15 minutes, or until the apples are very soft. Add the maple syrup and give the pan a toss to coat the apples. Cook for 1 minute, then transfer to a bowl and set aside.

 Build each parfait with 2 tablespoons of the salted caramel, 2 tablespoons of the apples and 2 tablespoons of the granola. Top with a dollop of whipped cream, then repeat. Finish with a final drizzle of caramel and serve.

PUMPKIN CHEESECAKE BALL with GINGERSNAP DIPPERS

1 package (8 ounces) cream cheese
1/2 cup unsalted butter
1 teaspoon pure vanilla extract
1 teaspoon pumpkin pie spice
1/3 cup canned pumpkin
1 cup confectioner’s sugar
2 tablespoons dark brown sugar
1 cup spice cake mix (dry)
1/2 cup toffee bits
1 cup miniature chocolate chips
Gingersnap Cookies

Beat together the room temperature cream cheese and butter, vanilla extract and pumpkin pie spice until completely smooth. Add in the pumpkin, powdered sugar, brown sugar and pumpkin spice cake. Beat until all ingredients are well incorporated.

Stir in the toffee bits. Form into a ball and wrap tightly with plastic wrap.
Chill in the fridge for 2 hours or until firm. Remove and coat in miniature chocolate chips. Serve with gingersnaps for dipping.