Thanksgiving recipes for stuffed turkey and cranberry tart

Dry fruits for stuffing:

100 grams Prunes

100 grams Apricot

50 grams Pistachio

1 kg Chicken mince

Salt to taste

Pepper to taste

Thyme for flavoring

For turkey marination:

1 tbsp Dijon mustard

1 tbsp Hp sauce

1 tbsp smoked paprika

1 1/2 tsp garlic powder

1 1/2 tsp onion powder

1 tsp dried thyme

Kosher salt and freshly ground black pepper

whole turkey, giblets removed, washed and dried

Extra-virgin olive oil, for drizzling

Fresh thyme, for garnish

Method

Mix the Dijon mustard, Hp sauce smoked paprika, garlic powder, onion powder, dried thyme, 1 tablespoon salt and 1 1/2 teaspoons black pepper in a bowl.

Sprinkle some of the spice rub inside the cavity of the turkey.

Separate the skin from the breast meat with your fingers.

Massage some of the rub onto the meat under the skin and then stuff with chicken and dry fruits mix.

Sprinkle the remaining rub on the turkey’s skin. Place the turkey on a sheet tray and cover silver foil. Refrigerate overnight or up to 24 hours so the flavors can immersed.

Tie the legs together and tuck the wing tips under. Place the turkey in a roasting pan. Drizzle the outside of the turkey with a few tablespoons of olive oil and sprinkle with salt and pepper.

Roast the turkey about 3 hours, 120 degrees. Transfer the turkey to a platter, cover loosely with foil and let rest 30 minutes before carving.

Cranberry Tart (Courtesy: Grand Mercure Bangalore)

Cranberry Tart recipe

For the crust:

2 tbsp butter

1 tsp pure vanilla extract

150 grams all-purpose flour

40 grams sugar

2 tsp lemon zest

1 tsp salt

For the filling:

1 leaf gelatin

400 grams fresh cranberries

100 grams castor sugar

50 grams orange marmalade

1 tsp orange zest

100 grams cream

Candied orange zest

Preparation of crust

Mix butter and vanilla in a bowl. Combine all-purpose flour, sugar, lemon zest, and salt in a mixing bowl. Mix until well combined.

Roll out the crust dough and line the tart shell with the dough Refrigerate 2 hours.

Preheat oven to 350°F. Bake crust until golden brown, 20 to 25 minutes. Cool completely.

Make filling and assemble: Place 1/3 cup cold water in a bowl; sprinkle gelatin over top. Combine cranberries, sugar, marmalade, and orange zest in a medium saucepan. Cook over medium heat, stirring occasionally, until mixture thickens slightly and cranberries have softened and some have burst, 8 to 9 minutes. Stir in gelatin mixture; cool 2 hours. Spread in crust. Cover and refrigerate until set, at least 2 hours.

Whisk cream with an electric mixer on medium speed until soft peaks form. Serve tart with whipped cream and orange zest, if desired.