Three weeks and one day to my favorite meal of the year. I’m basically giddy all year long in anticipation of this one meal (or two in our case  since we do my in-lawns in Youngstown in the morning – then I nap for an hour in the car on the way back – then start all over again with my family). It’s a beautiful thing.

Thanksgiving is hands-down my favorite holiday. No gifts. No decorations. No crazed malls with the pressure to buy something that will likely never see the light of day. And everyone celebrates. Yes this holiday is all about enjoying great food and  wine (or in some cases,  a lot of wine – it is a holiday after all and there’s always that crazy uncle/sibling/cousin/or situation we can all relate to that causes  some interesting comments muddled under your breath) with family and friends.

But it’s really about the food. Like last year, I am buying the turkey for my mom. I just placed my order last week for 22 pounds of heritage bronze turkey goodness  from Tea Hills. I regularly buy their chickens so I have no doubt this will be one heck of a bird. If you haven’t yet ordered yours, I highly recommend Tea Hills. Many area chefs are getting their turkeys from them, too.

But as much as I’m looking forward to the turkey – and turkey leftovers – it’s the sides that I love most. Stuffing, twice-baked potatoes, lima bean soup (a family recipe and tradition for as long as I can remember), braised fennel, breaded cauliflower and more. I haven’t yet committed to what dishes I’ll contribute to this year’s feast, but last year I made carrots with shallots and sage and roasted garlic and butternut squash cassoulet – both were fabulous and gone in minutes flat. I’ve also made sweet potato muffins for past holidays. These are tasty, too.

If you don’t feel like cooking and your family likes to go out (or pick up a turkey with all the trimmings), there are a few options worth considering:

• Zack Bruell and Table45 have two affordable T-Day options. For $175, enjoy a  take-home feast, a complete ready-to-serve gourmet holiday meal for 10 to12 people.  Includes a  roasted turkey with apple sausage and sage stuffing; garlic mashed potatoes, candied sweet potatoes; green bean amandine with bacon lardons; roasted baby carrots; cranberry sauce; gravy; rolls; apple and pumpkin pie. Or, dine in for $26 pp (call for menu).
• I noticed some info at Moxie for Thanksgiving dinner during a recent work lunch, I believe for dining in and carry out. Jonathan Bennett is a great chef so I’m sure  he’ll be preparing something wonderful. Call for info.
• Don’t quote me on these ones, but if you’re looking for options, you should also call Fire and Dante. I’ve heard that each restaurant may be offering something, but don’t know for certain.

As I learn more, I’ll update this post.

Speaking of Fire, chef Doug Katz shared with us last year how he brines his turkey. Brines, in my opinion, make a big difference so his version is worth checking out. I also like Alton Brown’s brine a lot.

What will you be making for this year’s Thanksgiving? Are you most looking forward to the turkey or sides like me?

I made chef Derek Clayton’s braised short ribs via Michael Symon’s cookbook, Live to Cook, as well as Symon’s Brussels sprouts (I used the rest of the fabulous homemade tessa from Heidi Robb) and manchengo mashed potatoes (potatoes, kosher salt, olive oil and manchengo – super easy).

After reading Symon’s cookbook, I learned he’s not a fan of pairing braised short ribs with mashed potatoes. In fact, he calls it tragic. He says that dishes need to have the right balance of flavor and texture. He goes onto explain that a lot of chefs will serve a dish that’s all fat or all soft – with no crunch or crisp (liked the aforementioned pairing). Instead, he suggests serving the ribs with root vegetables and gremolata. Well, until Michael comes over my house for dinner this is how I like to serve my short ribs – with mashed potatoes (open invite if you’re reading – I’ll try your way!). I love this pairing, especially this time of the year. And considering how picky my in-laws are, this is one dish I know I can get away with (though I was pushing the envelope with the Brussels sprouts).

Here’s the recipe directly from Live to Cook:

The day before cooking the ribs, season with salt and pepper then refrigerate. The next day, remove the ribs 30 mins before you cook them. Heat oven to 325. Heat 2 tbsp olive oil in large Dutch oven. Add half short ribs and cook on all sides until brown. Transfer ribs to a plate and repeat w/ remaining ribs and oil. Pour off all but 2 or 3 tbsp of the fat from the pan. Add celery, carrot, onion and chile w/ a large pinch of salt and cook until soft, about 7 mins. Add tomato paste and cook until glossy, about 2 mins. Add thyme, anchovies, bay leaf and garlic and cook for 2 more mins. Add stock, wine and vinegar and bring to a boil. Return ribs to pan, cover, and braise for 1 hour. Lower the temp to 225 and cook for 4 hours. Remove the ribs to a bowl and strain the liquid into the bowl; discard solids and refridge overnight. To serve, skim the fat off the liquid and reheat the ribs in the liquid.

Normally we eat the ribs the day of but after reading his book, I was convinced to wait. I did try one that day then rest the next. Sure enough, they were better on Day 2 (loved how much easier it was to remove the fat by waiting, too). Great depth of flavor, super tender and sorry Iron Chef, absolutely wonderful with the olive oil mashed potatoes.

As for turkey day itself, here are two of the dishes I plan to bring: carrots w/ sage and shallots and roasted garlic and butternut squash cassoulet.

Whenever we have company, I usually start off with a nice selection of cheese and salumi, or Avec dates (my staple appetizer). Sides and appetizers are among my favorite dishes to make. But today I cheated. Since I started working with Heinen’s, I agreed to review some of their prepared dishes over the next few months. First up were the made-to-order hors d’oeuvres. Given that we had company today, I figured this was the ideal opportunity.

Since I shop at Heinen’s, I know they offer a lot of prepared foods as part of the deli, but aside from the sushi, I’ve never tried anything (in fact, I usually bypass the deli counter – we don’t eat much lunch meat, etc.). What I didn’t know (until just a few weeks ago), is that they also offer a number of items not in the counter that they will make for you. And if there is something special you’d like that’s not part of their menu, just tell them – chances are they can make it for you if you give them enough time.

We tried the pretzel crusted chicken w/ honey-mustard sauce ($9.99 lb) and salmon and shrimp cakes w/ lemon dill sauce ($21 a dozen). Other holiday apps include: glazed bacon wrapped pineapple, prosciutto-wrapped scallops, chicken satay w/ peanut sauce, mini turkey meatballs w/ cranberry bbq sauce, sesame salmon skewers w/ honey-soy glaze, garlic shrimp skewers w/ prairie fire dipping sauce and crab truffles w/ roasted garlic and lime aioli.

Knowing my in-laws are rather picky, I figured the chicken would be a good choice. Honestly, I wasn’t expecting much from this starter. Not because I didn’t make it, but because I never have high expectations for chicken. Turns out I was the one that liked it best (maybe not, Jamie is finishing it off now as I type – bypassing my leftover short ribs!). It was good – really good. I’d order that anytime. The combo salmon and shrimp cakes were nice, too, but nothing out of the ordinary and pretty much your typical shrimp cake; it delivered on expectations.

For small gatherings, I’d probably stick to what I like best – making the starters. But when we have large parties, I’d definitely consider turning to Heinen’s for help. This summer we had about 40 or so people over one night. I made most of the apps but did cheat and picked up a few selections  from Metropolitan Market (frozen). Next time, I’d definitely skip on the frozen and try Heinen’s instead, especially knowing that if what they are offering at the time doesn’t fit with my menu, I can work with them for something that does.

The ordering process seemed to have a few kinks (or at least on this instance it did). I called the deli to place the order on Friday but the woman asked if I could call back because they were a bit hectic and apparently short staffed. I forgot to call later on and called Saturday morning instead. The women at first didn’t seem to know what I was talking about and encouraged me to come up and get something from the counter instead. When it did click, she said they needed 48 hours (if only they would have taken my order on Friday!). I basically pleaded with her and after she checked with the kitchen, she said they could make it happen for this morning. I will say this though – the order was ready sooner then they shared, they called to let me know and were great during the pick up. So perhaps it was just a fluke. And also, I realized after I got home and perused their brochure, that they actually request 3 days. So props to them for being accommodating.

One last thing I learned during this process. The chef for Heinen’s is Jacki Novotny, a graduate of CIA and a chef for the past 25 years (she’s also the chef behind the Cleveland Clinic’s healthy appetite program). Jacki and her culinary team spend countless hours on each recipe and even sample for customers and staff alike to make it just right. Further – all their dishes are family recipes.

Doug Katz’s Thanksgiving Turkey // This is a favorite family method that keeps the dark meat fall-off-the-bone tender and the white meat moist and juicy. It also allows the host to enjoy their meal as there is no last minute carving. Enjoy!

First, you will brine the turkey. In a large tote, plastic container (one that will fit in your refrigerator) or cooler, combine the kosher salt, granulated sugar, apple juice and water and stir until salt and sugar is dissolved.

Add turkey to container and make sure you have enough liquid to cover the turkey.  You can use a napkin to keep the turkey moistened with liquid. Allow the turkey to brine for 12-24 hours.

Cook the turkey. Remove the turkey from the brine (discard) and allow to drain in a clean sink for 15 minutes.  Place the turkey on a cookie sheet and pat dry.  Allow to drain for 15 more minutes as this helps to create a crispy skin. Preheat oven to 325 degrees

In a large heavy bottomed roasting pan or pot (large enough to hold the turkey and all of the liquid-but small enough to fit in your oven), add canola oil and heat to smoke point. Add the onions, celery, parsnips, rutabagas and carrots and allow to brown over high heat (about 10 minutes).  After 5 minutes, add the garlic.  Only stir occasionally as you want the vegetables to brown evenly. Add tomato paste and stir to coat all vegetables.  Continue to cook for 3 minutes or until the paste looks oily and browned.  Add the grapes, thyme, bay leaf and peppercorn and continue cooking for 1 minute. Add the red wine and allow to reduce by 3/4′s (about 5 or 10 minutes). Add the chicken stock, bring to a simmer and cook for an additional 5 minutes.

Season the turkey with salt and pepper to taste (inside and outside) and coat evenly with olive oil. Place the turkey in the roasting pan (breast side up) and carefully place the turkey into the oven. Roast the turkey, evenly basting every 1/2 hour.  Cook the turkey until the center of the breast reaches 165 degrees. (about 2 1/2 to 3 hours).

Carve the turkey. Carefully remove the turkey from the oven and allow to rest for 15-20 minutes.

Place the turkey onto a large cutting board (preferably one designed for meat and poultry). All of the meat will be placed in one or two casseroles that can be served at the dinner table or on your buffet.  Place the white meat and dark meat in separate casseroles to make it easier for your guests. Start by cutting away the two legs using a kitchen shears to cut through the leg/thigh joint.  Next, carve the breast meat to desired thickness (try to slice across the grain). Turn the turkey on one side and cut away the thigh meat and do the same to the other side.  When all meat is removed, save the carcass for a great turkey rice soup. Strain all of the cooking liquid into a sauce pot and reduce to sauce consistency.  If preferred, you can dissolve 2-3 tbs of cornstarch in 1/2 cup of cold water and add to the liquid to create a pan gravy (creamier texture). When sauce is reduced to desired consistency, ladle over the sliced turkey.  Reserve enough gravy to serve in a sauce-boat at your holiday table.

Serve the turkey. Cover the casseroles with aluminum foil and heat the turkey until steaming hot.  Garnish the turkey with freshly chopped herbs.  My favorite accompaniments include my mom’s challah stuffing, sweet potatoes with toasted meringue, sautéed Brussels sprouts, shallots and bacon and cranberry-orange compote.  Happy Holidays!

Note: The turkey can be prepared the day before or in the morning and then reheated.

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This post was sponsored by Heinen’s. What are you contributing this Thanksgiving? Share your favorite recipe for a chance to win a $50 gift card to Heinen’s (the winning recipe will also be features on  Heinens.com). You have until November 16 to enter.

Now that you have a wonderfully impressive and delicious Thanksgiving feast, how about serving your guests the right wine to compliment the meal? Ed Thompkins, the wine expert for Heinen’s, suggests two new Vin Hunter releases, a pinot noir and a chardonnay to accompany Doug’s dish. According to Heinen’s, you won’t find this pinot noir with this pedigree and deliciousness at this price again ($14.99 a bottle/$161.89 a case). Complex flavors of dried cherry, earth and spice are packed on a juicy and lingering frame. As for the chardonnay, they say what’s most impressive about this vibrant white is that while there was fermentation and aging of a portion of the wine in oak, the wine still retains zippy acidity. The oak contributes flavor, not heaviness, and marries perfectly with ripe apple and tropical notes. This wine is $12.99 per bottle/$140.29 a case.