Colin Cowie's Thanksgiving Recipes

When Colin Cowie makes Thanksgiving dinner, he serves the standards -- but with his own unique twist. Brussel sprouts -- as a salad dressed with truffle oil. Stuffing -- loaded with nuts. Turkey -- well, you've never had turkey like this before.

CRISP BRUSSELS SPROUTS WITH TOASTED ALMONDS AND SHAVED PARMIGIANO
(Serves 6 )

1 3/4 lbs fresh Brussels sprouts
1 cup slivered almonds, well toasted
3 tablespoons finely grated Reggiano Parmigiano
2 tablespoons finely sliced chives
1/3 cup olive oil
2 tablespoons truffle oil
2 tablespoons fresh lemon juice
1/2 tsp salt
1/2 tsp fresh cracked pepper
Chives, chopped for garnish
1 teaspoon coarse salt

1. Wash the Brussels sprouts and slice as thinly as possible.
2. Toast the almonds in a dry pan till medium to dark brown.
3. Mix the olive oil, lemon juice, salt and pepper to taste.
4. Toss the sliced sprouts with the dressing, nuts and chives.
5. Sprinkle coarse salt on top for added flavor

STUFFING
2 large bags, or 3 boxes dried bread stuffing or seasoned bread croutons
8 TB (1 stick) unsalted butter
2 cups chopped (1-2 large) yellow onion
2 TB finely chopped garlic
1 1/2 cups thinly sliced celery
1 1/2 cups finely chopped carrots (peel before chopping)
1 cup toasted macadamia nuts
1 cup pistachio nuts
1 cup toasted walnut pieces
1 cup toasted almond slivers
3 TB dried sage
1 lb. pork sausage meat, uncooked
4 cups chicken stock

1. Place bread or croutons for stuffing in a large bowl and set aside.

2. In a large pan, melt butter over medium-high heat. Add onions, garlic, celery, carrots and salt and pepper to taste. Cook, stirring occasionally, until softened, 5-6 minutes. Add to bowl of bread with remaining ingredients, except chicken stock. Stir and toss ingredients, breaking up sausage into small chunks as you go.

TIP: The stuffing can be prepared to this point one day ahead and refrigerated.

3. Add 3 cups chicken stock and stir in until well mixed. Add 1 more cup of stock and stir well. If the mixture seems too dry, add more stock, until desired moistness is reached.

4. Stuff turkey to capacity and bake according to directions for turkey. Place remaining stuffing in a buttered baking dish and bake at 375 degrees F, until golden brown and crispy on top.

SAFETY TIP: Stuff the turkey right before roasting - never ahead of time!

COLIN COWIE'S TURKEY
1 garlic bulb
2 celery sticks
8 shallots
Sprig fresh sage, plus few extra
12 strips pancetta
3 tablespoons butter
1 stick butter (or more), cut into tablespoons (for under the skin)
Big handful breadcrumbs
Handful dried apricots
3/4 lb. pork mince
Pinch of grated nutmeg
1 egg
12 small fresh rosemary sprigs, plus few extra
9-10 lb. organic free-range turkey
2 carrots
1 big orange.
Olive oil for basting
Plain flour, for the gravy
Chicken or vegetable stock, for the gravy
1 cup white wine
2-4 cups chicken broth
1 package cheesecloth

Preheat the oven to 350 degrees F

The stuffing
1. To make the stuffing, finely slice 2 garlic cloves, the celery and 4 shallots. Roughly tear the sage and roughly chop half the pancetta. Melt the butter in a frying pan and add the sliced garlic, sage, and pancetta, then after 30 seconds, the shallots and celery. Fry gently until everything's soft and golden brown. Take off the heat, add the breadcrumbs, and while the mix is cooling, chop the apricots coarsely and stir them in.

2. When the stuffing is cold, add the pork, nutmeg, egg, and lots of salt and pepper and mix everything well.

3. Slice the remaining strips of pancetta in half and slice 1 garlic clove into slivers. Place a rosemary sprig and a garlic sliver on one end of a strip of pancetta and roll it up tightly. Repeat with the other pieces of pancetta until you have 12 little rolls. Stab the thighs and drumsticks of the turkey in 6 places on each side. Push a little pancetta roll into each hole until it just peeps out.

The turkey
1. Roughly chop the remaining shallots and garlic cloves, and slice the carrots.

2. Pluck any stray feathers or hairs off your turkey and give it a good wipe, inside and out, with a piece of kitchen paper. Place it on a board, with the neck end pointing towards you. Find the edge of the skin that's covering the turkey's breasts and gently peel it back slightly. Work your fingers and then your hand under the skin, freeing it from the meat. If you're careful, you should be able to pull all the skin off the meat, keeping it attached at the sides but without ripping any holes in it.

3. From the neck end of the turkey, rub tablespoon-size pats of butter into the meat under the skin.

4. Spoon the stuffing up between the skin and the breast tucking the flap of skin underneath to stop any leaking out during cooking. Weigh the stuffed turkey.

5. Microwave the orange for 30 seconds to warm it up and stuff it into the cavity. Place the bird in a large roasting tray season well and rub all over with olive oil. Surround with the chopped carrots, shallots, garlic, and extra herbs.

6. Pour the wine and stock into a large bowl. Unfold the cheesecloth and cut a piece large enough to cover the turkey with 5-6 folded layers. Submerge the cheesecloth into the wine/broth mixture to soak completely. Lift the cheesecloth out carefully (do not squeeze), and drape over the turkey. Pour the rest of the broth mixture into the bottom of the pan.

7. Place in oven and roast for approximately 18-20 minutes per pound, or about 5 1/2 hours. Baste the turkey every 30 minutes with pan juices. It's important to keep the cheesecloth moist so it does not stick to the skin. (If this does happen, you will pull the skin off the breast when you remove the cheesecloth.) Check periodically to make sure the cheesecloth is not sticking.

8. After four hours, gently remove cheesecloth making sure you do not pull off the skin. Baste the bare turkey and continue roasting for about 1 to 1-1/2 hours more. The turkey will become a deep, golden brown. Baste 1-2 times more during the last hour. Test for doneness by making a small incision in the deepest part of the thigh. The juices should run clear. (Remember, if your turkey is all- natural or free-range, the meat will naturally be a slight shade of pink. The juices, though, should run clear.)

To serve
Remove the turkey and rest on a board for 20 minutes. Put the roast vegetables onto a plate. Skim the surface fat from the toasting tray, add a little flour and stock and bring to the boil on high heat. When the gravy thickens, strain into a pan. Serve the turkey with the vegetables and gravy.