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Thanksgiving in a Bite!

For me, Thanksgiving is the most satisfying meal of the year. The familiar flavors and time with family, make it the ultimate in comfort food.  Now imagine having your favorite Thanksgiving flavors all in one bite!  Here's just that, my recipe for a bite-sized feast, as featured on Food Network Star.

 

Thanksgiving in a Bite

Makes about 16 appetizer stacks

Turkey
1 tablespoon olive oil
1 onion, quartered
1-quart chicken stock
1  turkey leg, skin removed and reserved
1 turkey breast, skin removed and reserved
2 sliced portobello mushrooms
3 sprigs fresh rosemary
3 fresh sage leaves
1 tablespoon poultry seasoning, plus more for seasoning turkey skin
Coarse salt and freshly ground black pepper, to taste
2 to 3 tablespoon extra-virgin olive oil
Poultry seasoning, to taste

Stuffing
4 slices bacon, diced small
1 large red onion, diced small
3 carrots, diced small
3 ribs celery, diced small
½ cup frozen corn
¼ cup dried cranberries
1 portobello mushroom cap, diced small
1 stick unsalted butter, softened
Coarse salt and freshly ground black pepper, to taste
2 tablespoons poultry seasoning
¼ cup chicken stock
7 slices prepared cornbread, torn into pieces
5 slices cranberry nut bread, torn into pieces
3 eggs, beaten

Cranberry Sauce
1 can jellied cranberry sauce
1-pound bag fresh cranberries
½ cup cranberry juice
Zest and juice of 1 orange
1 tablespoon ground ginger
½ cup sugar
Pinch of coarse salt

Smashed Potatoes
2 parsnips peeled, diced large
20 red fingerling potatoes, diced large
¼ cup coarse salt
¼ cup heavy cream
3 tablespoons butter
Coarse salt and freshly ground black pepper, to taste

Special equipment
1½-inch-wide, deep ring mold

For the turkey:

1 Heat oil over medium heat in a pressure cooker; add onion and cook until lightly browned. Add remaining ingredients except for reserved turkey skin, olive oil, and poultry seasoning. Seal lid and cook over full heat to a full pressure for 30 to 40 minutes.

2 Release pressure and carefully remove the lid. Remove turkey, cut up the breast and remove meat from the leg. Set aside.

3 Heat a few tablespoons olive oil in a deep skillet over medium-high heat. Fry turkey skin until crispy. Remove from oil and toss in salt and some poultry seasoning. Set aside.

For stuffing:

1 Preheat oven to 400˚F.

2 Heat a medium sauté pan over medium heat and add bacon. Cook and render fat, then add onion and sauté until translucent.

3 Stir in carrots, celery, corn, dried cranberries and mushrooms. Add 1 stick butter and sauté until vegetables are tender. Season with salt and pepper.

4 Add poultry seasoning and stock and bring to a simmer. Add bread, remove from heat and let cool. Stir in egg and transfer mixture to a rimmed baking sheet, spreading evenly.

5 Bake for 20 minutes. Remove from oven and set aside.

For cranberry sauce:

1 Slice canned cranberry sauce into 1½-inch slices. Set aside.

2 Combine remaining ingredients in a medium saucepan, and bring to a simmer over medium-low heat. Simmer until cranberries are fork-tender. Set aside.

For potatoes:

1 Combine potatoes, parsnips and ¼ cup salt in a medium saucepan; fill with water to cover vegetables.

2 Bring to a boil over high heat and cook until potatoes are fork-tender. Drain potatoes, then heat cream and butter in the same pan over medium heat. Add potatoes and smash.

To serve:

1 Assemble each bite by using a 1½-inch ring mold to cut out components: jellied cranberry, stuffing, smashed potatoes, and turkey meat. Create a stack in that order.

2 Top with a piece of fried turkey skin and a dollop of fresh cranberry sauce.

3 Enjoy! ❤️

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