chef hamann Recipes To Help With Your Thanksgiving Dinner

(credit: Michelle Durham)

Thanksgiving is supposed to be a time of joy, but for those who don’t spend a lot of time in their kitchen, having the responsibility of creating a holiday dinner for their family and friends can be stressful. Union League Chef Martin Hamann has a recipe to help you take the “stress” out of the day. Chef Hamann tell KYW Newsradio’s Michelle Durham when it comes to the perfect turkey, timing is everything.

“I think if you go by the adage of 12 minutes per pound for your turkey, you’ll be okay,” said Chef Hamann.

Hamann recommends setting the oven to 350 degrees, covering it for the first hour, and then removing it to naturally brown. He suggests you take you take two pounds of butter, add finely chopped sage, parsley, and a little fresh thyme and a little garlic, blend it and place it under the skin of the turkey to capture the flavors as it naturally browns.

Chef Hamann’s Thanksgiving Dinner Tips

The Stuffing

“Bread, some people use sausage. I always use a blend of onions celery and mushrooms. Then we use stock, butter and eggs, we make a mixture of that to make it moist, then just put it in a casserole dish and bake it.”

cranberry sauce Recipes To Help With Your Thanksgiving Dinner

(credit: Michelle Durham)

Homemade Cranberry Sauce:
12 Servings

3 bags fresh cranberries
2 cups sugar
1 cup orange juice
3 oz ginger (rough chop)
2 tsp. star anise
3 cinnamon sticks

4”x 4” cheese cloth
6” butchers twine
1 large pot
1 wooden spoon

In large pot combine cranberries, sugar, orange juice and ginger. Put cinnamon sticks and star anise in cheesecloth and wrap up and tie with butchers twine, creating a sachet. Place sachet in pot with all ingredients. Bring to a simmer on low heat, stirring occasionally. Allow to cook for approximately 45 min, or until cranberries are tender. Adjust sweetness with sugar near the end of the cooking process.

butternut squash soup Recipes To Help With Your Thanksgiving Dinner

(credit: Michelle Durham)

Thanksgiving Butternut Squash Soup

4 Butternut Squash (peeled, seeded, cut in ½ )
2 onions (peeled, halved, sliced thin)
1 head of garlic (peeled, sliced)
2 qt chicken stock
1 qt heavy cream
1 all-spice
4 whole black peppercorns
1 bay leaf
2 sprigs thyme
6 tbsp olive oil (as needed)
salt and pepper (to taste)

4”x 4” square cheese cloth
6” butchers twine
½ sheet pan with rack
1 large pot
1 wooden spoon
1 electric blender

Coat butternut squash halves in 2 tbsp olive oil and salt and pepper, put on sheet pan and roast in oven at 375’ for 15 min, or until tender. In a large pot heat 4 tbsp of olive oil. Add onions and garlic and sweat until translucent, approx 4 minutes. Then add the roasted butternut squash, and stir. Add chicken stock, and bring to simmer. Cook for 20 minutes. Add heavy cream and stir. Season with salt and pepper and simmer for an additional 15 minutes. Transfer butternut soup to blender and blend on high until smooth consistency. Add additional salt and pepper if necessary.

Bon appétit!


Leave a Reply

Please log in using one of these methods to post your comment:

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Watch & Listen LIVE