With Thanksgiving being right around the corner, I put on a Portland Friendsgiving with New Seasons and some of my Portland Blogger friends! Below you’ll find the recipes for what we brought–be sure to click through via each person’s name below and visit their site to learn more about them and what influenced the recipe they chose and brought with them.
If you’re just checking back for a recipe, click the title of the one you’re looking for below to be taken to the recipe within this post:
Butternut Squash Salad with Bacon and Maple was brought by Jane
Roasted Sweet & Savory Sprouts was brought by Shannon
Sweet Potato Casserole was brought by Aubrie
Pumpkin Stuffing was brought by Meredith
Pepper-Brined Roast Turkey was brought by me!
Winter Cherry Pie & Roast Pumpkin Pie were brought by Rebekah
If you’ve been reading TheSpicyBee, you know that local and organic ingredients are important to me! If you’re new, now you know! I believe that the quality of one’s ingredients will directly affect how the outcome tastes. I was so excited to round up all my ingredients for this friendsgiving–especially the organic 14lb Diestel Turkey, which came from their 4th generation family ranch in California. Each blogger sourced all their ingredients from New Seasons Market. If you’re reading this post from outside Portland or the west coast, New Seasons Market is a local natural grocer that boasts nearly 10,000 locally and regionally sourced items (from Washington, Oregon, and northern California). Another fun fact is that ten percent of New Seasons Market‘s after-tax dollars are donated to nonprofits that fight hunger, promote environmental conservation, and support K-12 schools.
The new Woodstock location is gorgeous and very busy! It’s an exciting addition to a growing neighborhood, and I can’t begin to explain how excited I am to have a New Seasons walking distance from my house! Ktams and I checked out the new store on opening day and grabbed some teriyaki there–too much fun will be had on that rooftop wine bar, let me tell you! I cannot wait for summer, when I expect to be up there on a weekly basis. Be sure to check the new store out next time you’re in the neighborhood. Now on to the title subject–
How To Host A Friendsgiving
The easiest way to plan for a friendsgiving is to assign the needed dishes to your attendees. Start with this list:
- Salad or Soup (starter)
- Starch Side (i.e. potatoes)
- Vegetable Side
- Main Course (usually created by the host)
Hosting a larger group? There’s nothing wrong with doubling up on some of the above items (there’s no such thing as too much dessert!). You can also consider having someone bring an appetizer, drinks, or a dish for guests that may have dietary restrictions (GF? DF? Vegetarian?). Be sure to inquire in the invitation whether a +1 or more is allowed, whether those attending have dietary restrictions, or if the arrival time is strict (example: arrive by 5pm, dinner at 6pm). Ask that each person send you their recipe or idea ahead of time, that way you can help avoid duplicate dishes or ingredients.
Are you new to hosting? Ask friends attending to bring a serving dish and extra spoon and tongs–you’ll be happy you did! Decide whether you will need to assign seats or if everyone will get along and how you will set the table (do colors matter? Will you have a traditional centerpiece? Pre-set water glasses? Wine glasses?). Set the table ahead so that you don’t have to worry about it while you’re wrangling up the turkey, and remember that your friends are going to love you regardless of how everything turns out–the point of friendsgiving is to spend time together–food and drink always come second to that!
And now to my favorite part–the recipes! Now’s a good time to refill your cup, grab a pad and pen, and start your grocery list.
Butternut Squash Salad with Bacon and Maple
Brought by Jane of InThePinkandGreen.com (recipe via CookingClassy)
- 12 oz butternut squash, peeled and cubed
- 1 T olive oil
- 1/2 t dried thyme
- Salt and freshly ground black pepper
- 6 slices bacon, cooked and crumbled (6 oz)
- 1/2 c chopped walnuts, toasted
- 1/2 c red onion, thinly sliced and rinsed
- 3 oz goat cheese, crumbled
- 5 oz baby kale and spinach blend or arugula and spinach blend
- 1/3 c dried cranberries
- 3 T real maple syrup
- 2 1/2 T apple cider vinegar
- 2 t dijon mustard
- 1 clove garlic, minced
- 2 1/2 t minced fresh rosemary or 3/4 tsp dried, crushed
- Salt and freshly ground black pepper
- 1/3 c olive oil
Begin with preparing the vinaigrette as it will need to be cooled. Combine all ingredients except the olive oil into a small saucepan, heating to a boil and maintain, stirring often, for 2-3 minutes, then remove from heat, stir in oil, and season to taste. Refrigerate if not using in the vinaigrette in the next 4-6 hours.
For the salad, start with the butternut squash prep–mound the cut squash on an oiled, rimmed baking sheet. Sprinkle with salt, pepper, thyme, and olive oil. Spread the squash into an even layer and bake at 350° F for 15-20 minutes, tossing about halfway through. Test with fork at 20 minute mark, the squash should be tender.
Assemble the salad just before serving; In a large serving bowl, add lettuce, (cooled) squash, bacon, walnuts, red onion, cheese, and cranberries. Gently toss and finish with some extra goat cheese.
Brought by Shannon of KungfooFeltus.Blogspot.com
- 3 lbs Brussels sprouts, reined and halved
- 1 c dried cranberries
- 5 slices of bacon, cooked and crumbled
- 1/2 yellow onion, chopped
- 5 Uncle rays citrus vinaigrette (or homemade citrus vinaigrette)
- Orange juice, to taste (optional)
Marinate the sprouts in the vinaigrette while you cook the bacon to almost crisp perfection. Bake sprouts on 375° F for about 20 minutes, stirring occasionally. Combine with cranberries, crumbled bacon and caramelized onions and add a splash of orange juice and a dash of salt and pepper to taste.
Brought by Aubrie of PortlandOregonFoodPhotographer.com
- 4-5 medium-sized sweet potatoes, peeled
- 1/4 c sugar
- 2 eggs
- 1 t vanilla
- 1 t cinnamon
- 1/4 c buttermilk
- 1/2 c salted butter, softened
- 2/3 c flour
- 1 c pecans, chopped
- 1 c walnuts, chopped
- 2/3 c butter, softened
- 2 c brown sugar
Chop and boil the sweet potatoes until tender (should fall freely off a fork when poked). Strain and transfer potatoes to to mixer. Preheat the oven to 375° F, and grease a 9×13 pan. In an electric mixer with the flat beater attachment at a medium speed, combine the eggs, vanilla, cinnamon, buttermilk, and butter, and slowly add potatoes, 1/4 at a time. Once thoroughly mixed, transfer mixture to the baking pan, and bake for 30 minutes. While the dish bakes, combine the topping ingredients in a large bowl, pushing together and chopping with a wooden spoon until crumbly. Remove the casserole from the oven, top with sweet crumble mixture, and bake an additional 10-15 minutes, until golden.
Brought by Meredith of MarthaChartreuse.blogspot.com
- 1 sheet of cornbread, crumbled & dried
- 1 loaf New Seasons’ Pumpkin Bread, crumbled & dried
- 1 head celery, cleaned & chopped
- 2 yellow onions, chopped
- 1 stick unsalted butter
- 1/4 stick unsalted butter
- 1/4 stick unsalted butter, melted
- 1 lbs ground sage breakfast sausage
- 1.5 cLow-sodium chicken stock
- 2 eggs, beaten
- Salt & pepper
Mix together the cornbread and pumpkin loaf crumbles and toast in a 300 oven for 45 minutes, lightly mixing every 15 minutes. Remove and let cool; Cover and let sit overnight.
In a large skillet brown the sausage. In a large bowl, pour the sausage and drippings over the bread crumbs. Add chicken stock in to the bowl and mix. In the same skillet, over medium heat, add one stick of butter. Melt and add the celery, onions, salt and pepper. Remove from heat when veggies have become translucent. Meanwhile, add the eggs into the bread mixture. Mash and distribute evenly using your hands. Using a 1/4 stick of butter, generously grease a 9×13 casserole dish. Add the celery and onions to the bread mixture. Transfer to the casserole dish. Let the mixture cool and lightly cover. Transfer the dish to the fridge overnight.
Pre-heat the oven to 350° F. Remove the stuffing from the fridge and uncover. Pour a 1/4 stick of melted butter on top, and bake for 45-55 minutes, or until it has a golden and crunchy crust. Let stand for 10 minutes prior to serving.
Brought by me! TheSpicyBee.com
- 1 green apple, cored and quartered
- 8 dried Chile De Arbol peppers (Los Chileros de nuevo Mexico)
- 8 dried Chipotle peppers (Los Chileros de nuevo Mexico)
- 6 sticks cinnamon
- 2 sprigs fresh sage
- 2 springs fresh tarragon
- 1 c brown sugar
- 2 T whole peppercorns
- 10 whole star anise
- 3 c apple cider
- 1 c sea salt, fine grind
- 1 gal water, cold
- 5-10 lb of ice
- 1 12-14lb Diestel Turkey, thawed and rinsed
- Herbed butter for rub (see below)
- 1 red apple, cored and halved
- 1 yellow onion, halved
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 3 c water
The Herbed Butter Rub
- 1 1/2 lb unsalted butter, softened
- 1/2 c fresh parsley
- 1/2 c fresh chives
- 1/2 c fresh thyme
Before I break into the method for brining and cooking this turkey, I want to encourage you to start some things ahead of time. Think of it as prepping for the prep–corny, but the more you’ve planned going into the prep, the less stressed you will be the day of. First, ensure you have a proper brining vessel. This item should be able to hold ice water and a 14 lb turkey without overflowing, and in the best case, should be able to maintain a cool temperature for an extended period of time. Turkeys need at least 8 hours of brining, but no more than 24 hours. The vessel could be a brining bag, a canning pot you store in the fridge or garage (depending on what climate you’re in), or a plastic cooler. Other needed tools include a digital meat thermometer, an adjustable rack you can have the bird on in the oven (so it doesn’t burn/stick to the bottom of your roaster), a baster, a silicon brush, and an oversized roasting pan.
Make the herbed butter 1-2 days ahead if possible. It’s quite easy–simply combine herbs in a food processor and blend, then add softened butter and process thoroughly. Store in a tupperware in the fridge until you need it.
When you are ready to start your brine, combine all items for the brine in a medium pot over high heat; Bring the contents to a boil stirring constantly to ensure dry ingredients dissolve. Reduce heat to low and simmer brining spices for 30-40 minutes. Make sure to sterilize your vessel before and after brining. Fill the brining vessel with 1 gallon of cold water and add approximately 5 lb of ice and the hot brining spices. Remove the innards of the bird, rinse and add it to the brine, breast-side-down, and ensure that the bird is fully submerged. For this recipe, I used our tried and true plastic cooler and I was very happy with the result as I could keep it in the kitchen and just reload with ice when needed. Brine for 12-18 hours, checking the temperature periodically–the brine should maintain a temperature between 32-40° F. Around 6-8 hours prior to cooking, remove the bird from the brine, rinse, and store in the fridge. This will guarantee the temperature of the bird is closer to 40° F when you put it in the oven.
When ready, preheat the oven to 400° F and pull the bird from the fridge. Place bird breast-side-up on the rack in the pan. Separate the skin from the turkey carefully, using your hands (if you need more help learning how to do this check out this helpful tutorial). Scooping the herbed butter with a large spoon, rub the butter over the turkey both on top of and under the skin (I prefer to melt a small amount of the herbed butter for basting the hard to reach spots). Cross the legs and turn the wings back (the video tutorial previously linked also shows how to tuck and tie the bird).
Heat the roasting ingredients (apple, cinnamon, herbs, water, onion) to a boil and add carefully add the mixture to the turkey cavity. Roast the turkey covered for the first two hours. You may have slight smoking issues–this is ok! Uncover the turkey and keep roasting the last 30 minutes to an hour, or until the internal temperature reads 160° F. Remove the turkey and let set for 1 hour prior to serving. If you leave the thermometer in, you will see the internal temperature of the turkey rise as high as 175° F prior to cooling. Carve and serve white meat to dark meat so guests have an easy time picking what they like!
Brought by Rebekah of PDXFoodLove.com
- 2/3 c granulated sugar
- 3 T cornstarch
- 2 T orange juice
- 1 T grated orange zest
- 1 t ground cinnamon
- 1/8 t salt
- 5 c thawed frozen cherries, chopped
Begin by prepping two batches of your favorite standard pie crust recipe (one is for the top of the pie.) Mix 2/3 cup sugar and next 6 ingredients in large bowl to combine. Add cherries and toss to blend. Let stand 30 minutes. This time is a good time to bring your pie crust to room temperature and transfer one half into a 9-inch pie tin.
Preheat oven to 400°F. Transfer the pie filling to the prepared crust, leaving any liquid that seeped out in the bowl (and not in the pie). Use the second crust batch to make a plain top, lattice top or whatever your preference, and place over the filling. Crimp the edges and brush the top crust with an egg wash. Place pie on a baking sheet – it WILL bubble over. Bake pie one hour, until filling bubbles thickly and crust is quite golden brown. Transfer pie to rack and cool at least 4-6 hours. Serve pie warm or at room temperature.
Brought by Rebekah of PDXFoodLove.com
- 16 oz pumpkin puree
- 1 c half-and-half
- 1/2 t freshly grated nutmeg
- 1/2 t kosher salt
- 3/4 c brown sugar
- 2 large eggs
- 1 large egg yolk
Make your favorite standard pie crust recipe or use a pre-made crust. If you are making a homemade crust, begin by rolling it out to 1/8-inch and placing it in a 9-inch pie tin. For the filling, bring the pumpkin puree to a simmer over medium heat in a 2-quart saucepan. Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes. Add the half-and-half, nutmeg, and salt. Whisk to combine and return the mixture to a simmer. Remove the pumpkin mixture from the heat and cool for 10 minutes.
Whisk the brown sugar, eggs, and yolk until smooth in a large bowl. Add the pumpkin mixture and whisk until thoroughly combined. Pour the prepared filling into the warm pie crust and bake on a half sheet pan until the center jiggles slightly but the sides of the filling are set, 45 to 50 minutes. Cool on a cooling rack for at least 2 to 3 hours before serving.
Did you make it all the way through on your first read of my Portland Friendsgiving with New Seasons?! I’m so glad you took some time out of your day to eat with your eyes! Remember that at the friendsgiving table you can always go back for seconds, and, more importantly, ALWAYS LEAVE ROOM FOR PIE.