Thanksgiving and Christmas Dinner Recipes

Ah Autumn. My favorite season. I love watching the descending leaves turn and twist in the air before falling to the ground. I love watching the leaves change color from a bright green to hues of yellows, oranges and reds. The air is fresh and crisp, the sun is shining making the colors glow in a magical way that only nature can do. Pumpkin based recipes fill menus all over the country from pumpkin pie to pumpkin spiced latte. Walking on dry leaves is one of my all time favorite fall time activities. I love listening to the leaves under my feet. Throwing myself into a pile of dried leaves...ready to be taken away and burned. Love the smell of burnt leaves and chimney fires. Most of all, I love thanksgiving and all that it symbolizes. Love gathering around with friends and family and feasting away. So here I am sharing just a few of my favorite thanksgiving recipes including: Turkey,Oven Baked Yam, Mushroom Gravy, Brussels Sprouts and Cranberry Sauce.

Turkey: 

Prep time- 10 minutes Cook time- 4 hours

Ingredients: 

1 Turkey, approximately 15 lbs*

1 Lemon (juice)

Salt and Pepper

Melted Butter 

1/2 yellow onion, peeled and chopped

Sprigs of fresh rosemary

* If you need help deciding how big your turkey you should get here is the general rule: 

12-15 lbs turkey for 10-12 people

15-18 lbs turkey for 14-16 people

18-22 lbs for 20-22 people

Directions: 

1. If frozen turkey allow it enough time to thaw and bring to room temperature before cooking (I generally defrost overnight). Allow approximately 5-6 hours of defrosting for every pound. Do not remove plastic wrapping until you are ready to cook. 

2. Preheat oven to 400 degrees F. 

3. Once you remove the plastic wrapping, remove the neck and giblets usually tucked inside the cavity. I use the giblets to make stock for the stuffing and giblet gravy. If the legs are tied check to see if you need to remove prior to cooking. If you remove then you will need to tie the legs together using string. 

4. Wash out the turkey and pat it dry. Spray the inside of the cavity with lemon juice and sprinkle the inside with a handful of salt. 

5. Optional step: Place stuffing inside the cavity (stuffing recipe below). Another option is to fill the inside with chopped onions, celery, carrots and parsley. Cap the outside with foil so that the filling does not spill out. Close up the cavity with a metal skewer and make sure once again that the turkey legs are tied together. 

6. Rub the skin with olive oil. Sprinkle with salt and pepper. 

7. Place turkey breast up on the bottom rack in heavy bottom metal/foil roasting pan. Add fresh sprigs of rosemary to the outside of the turkey. 

8. Place turkey in the oven. It is recommended that you cook 15 minutes for every pound. However, you will want to check the instructions that comes with your turkey. You will start cooking at 400 F for the first 30 minutes. Then reduce the heat to 350 F for the next 2 hours. Add two cups of water. Reducing to 225 F for the next hour until ready. Meanwhile every 15-20 minutes you will have to remove the juices from the roasting pan using a turkey baster. This is KEY to make the turkey juicy and tender and also one of the most arduous tasks. Remove the juices with the baster and spray all over the turkey. 

9. Using a meat thermometer, insert deep into the thickest part of the turkey breast- the turkey will be ready with the temperature reaches 160F for the breast and 170F for the thigh.

10. Once the turkey is removed, allow it to rest for 15-20 minutes prior to serving. 

Oven Baked Yam: 

Prep time 5 minutes Cook time- 30 minutes

Ingredients: 

2 Large Yams
1 tablespoon rosemary (crushed)
1 tablespoon olive oil
1 teaspoon salt/pepper

Instructions: 

1. Preheat oven to 350 degrees F. 
2. Wash yam thoroughly
3. Chop into round pieces about 3 inches
4. Mix the olive oil, rosemary and salt and pepper
5. Toss the yam in the oil mix. 
6. Place individual pieces of yam on a roasting pan. 
7. Place in oven and cook for 15 minutes on one side and turn over for 15 minutes on to the other side. 

My classic mushroom gravy: 

Prep and cook time: 20 minutes

Ingredients: 

1-2 cups of Turkey drippings

1 cup mushrooms

1/4 cup of corn starch

1 teaspoon salt/pepper

Instructions: 

1. Wash and chop mushrooms diagonally

2. Heat one tablespoon of olive oil and cook mushrooms for 10 minutes

3. Separately, scrape the drippings off the bottom of the roasting pan and add along with the turkey juice into a small skillet. Ladle off excess fat with a spoon

4. In a separate bowl take a quarter cup of corn starch, add water to dissolve the corn starch. Beat cornstarch with a spoon to remove lumps. Add the corn starch slowly to the turkey mixture

5. Add mushrooms to the turkey mixture

6. Allow the cornstarch to thicken the gravy

7. Add any additional spices to taste

Cranberry Sauce: 

Cook time: 10 minutes

Cranberry sauce is not one of the easiest thanksgiving recipes but one of the most delicious. I hope after reading this you never ever turn to canned cranberry sauce again (although sometime the canned sauce tastes oh so good).

Ingredients: 

1 bag of fresh cranberries

1/2 cup of orange juice

2/3 cup of brown sugar

Instructions: 

1. Wash the cranberries. Place all the ingredients in a saucepan and cook on medium heat for 10-15 minutes. You will hear a popping sound. Don't worry that is the cranberries exploding. Stir the mixture every few minutes. 

2. You are done. Bring to room temperature and serve. 

Oven Roasted Brussels Sprouts:
Prep time- 5 minutes Cook time- 30 minutes

Ingredients:

1 lbs Brussels sprouts, trimmed (option to cut in half lengthwise)
2 tablespoons olive oil
3 garlic cloves
1/2 teaspoon salt
1/4 black pepper
1/2 garlic powder

Instructions: 

1. Preheat the oven to 400 degrees F
2. Chop garlic 
3. Mix all the olive oil, garlic and spices
4. Toss Brussels sprouts with all the ingredients
5. Place on a baking sheet and roast, stirring once or twice until the the Brussels sprouts turn a deep golden brown, crisp on the outside. 
6. Transfer to a bowl and serve. 

Finally, after cooking all day I am ready to eat. Happy Thanksgiving to all my wonderful readers and followers. Please feel free to share your recipes and let me know if I have left anything out. 

XO, 

The Hungry Nomad

Recipe: Kalam Polow Shirazi (Cabbage herbed rice with meatballs)

Kalam Polo Shirazi (from the region of Shiraz) was introduced into the family by my father. His love for this fragrant Iranian rice dish dated back to his childhood where it was a popular dish made by my grandmother.  Years later he had to ask around in order to obtain the recipe that was best made by my grandmother. He perfected the recipe and would make it whenever feeling nostalgic or missing his mother. I had never attempted to make Kalam Polow until recently I had a major unexpected craving for it. I think I just missed my father and thought by making his signature dish I'd fill the void brought by the distance. 

Unfortunately, I was not able to find white cabbage and had to use red cabbage. It has to be made with red cabbage but I can't say it tasted too different and the Count and I really enjoyed the rich flavors and colorful dish that resulted from using red cabbage. 

Note: if you grew up hating cabbage. Don't worry as this dish will make you change your mind. I myself am not a big fan of cabbage but when eating it in this dish- it tastes delicious. 

Ingredients: 

2 cups of rice

4 cups of shredded white cabbage

1onion (grated)

1 lbs ground beef

1 teaspoon of turmeric

2 cups of fresh parsley

2 cups of fresh cilantro

2 cups of chives

2 cups of Persian basil

1/2 cup tarragon

1 cup fresh dill (or dry dill)

salt and pepper 

olive oil 

Instructions: 

1. Grate onion into small pieces, remove the onion juice. Mix the onion with the ground beef. Add salt and pepper and turmeric and mix with the meat and onions. 

2. Roll small pieces of meat mix into meatballs. You want the meatballs to be on the smaller side. 

3. Cook meatballs in a lightly oiled pan. 

4. Shred white cabbage into small pieces (here I've used red but again please use white)

5. Saute shredded cabbage in a slightly oiled pan until cooked. Season with salt, pepper and a pinch of turmeric. 

6. Chop all the herbs into small fine pieces. 

7. Mix the herbs with the sauteed cabbage and add to the meatballs. Turn heat off. 

8. Place mix aside while preparing your rice. 

9. When your rice is ready, remove from pan. Add 2 tablespoons of olive oil and add layers of thinly sliced potatoes. Add one layer of rice and another layer of mixture. Continue layering and gently mix pot to mix the ingredients together. Finish with a thin layer of rice. With the bottom of your spatula make several holes in your rice layer without touching the bottom of the pot. This allows the steam to reach the top. Cook for 30 minutes on low heat (so that the potatoes don't burn). 

10. Serve with rice and pickled torshee. 

Recipe: Saffron Chicken with Barberry Rice (Zereshk Polo)- Iranian Cuisine

Zereshk polo is one of my mother's favorite dishes which not surprisingly is best made by her. Zereshk or barberry in English is typically used in Persian dishes ranging from Iran to Western Afghanistan. Each bright glowing berry resembles a jewel which is packed with vitamin C. What does it taste like? It is very tart. Your mouth will quench as if you have just had a spoonful of lime juice. It is very powerful. 

Ingredients (Serving 4)

1 Whole chicken

1 Cup barberry

1 Tablespoon sugar

1 Cup chopped onion

1 Teaspoon crushed saffron in 2 tablespoons of hot water

1 Tablespoon turmeric

2 Cups Basmati rice

2 Tablespoons butter or vegetable oil

1 Tablespoon salt

2 Cups water

Instructions

Chicken

1. In a heated pot, add butter/oil, once the oil is heated, add chopped onions, fry until golden in color then add the whole chicken.

2. Once chicken changes color on the outside (about 5 minutes), add 1 tablespoon of turmeric and 2 cups of water. Cook in medium-high heat with lid covered for 1 hour (or more depending on the size of your chicken).

3. Once ready, add 1 tablespoon of saffron.

Barberry

1. In the mean time, pick the dried barberries, wash and rinse (before washing make sure to thoroughly go through the barberry looking for small pebbles and thorns)

2. Add butter/oil to a small pan,  once melted add the barberry, 1 tablespoon of liquid saffron and 1 tablespoon of sugar. Cook for 3-5 minutes. Set aside. 

Note: If you prefer a tangy flavor reduce the amount of sugar. If you prefer a sweeter dish, add more sugar. Adjust to taste. 

Rice

I cook my rice in a traditional Persian rice cooker which creates the burnt rice (tah-deeg) on the bottom. For cooking in a rice cooker:

1. Wash rice and let soak for a few hour. ( I don't like to rinse the rice as most of the vitamins added to rice is washed away in the process)

2. For each 1 cup of rice add twice the amount of water. 

3. Add 1 tablespoon of oil and 1 tablespoon of butter. 

4. Turn the knob to the crispiness level of the burn rice and allow to cook. It is quite a simple process and results in some of the best rice. 

5. Once the boiling water has made its way into the rice grain add 1 tablespoon of the saffron water. 

There are several varieties in presenting this dish. 

1. Mix the rice and barberries together serve with the chicken in its broth.

2. Mix the chicken and barberries together, serve with rice.

3. We serve the rice separately, sprinkle the top with barberries and serve together with the chicken. 

It all works out to taste the same in the end as each plate should have a serving of rice, chicken, barberries and what I love best, the chicken broth.