Thanksgiving Recipes From 'Blue Bloods' Cookbook

The Thanksgiving Turkey

One turkey, fresh or frozen

1 cup (2 sticks) unsalted butter

Kosher salt and freshly ground black pepper

3 cups chicken broth

1. Remove the turkey from the refrigerator 20 to 30 minutes before you want to put it in the oven, and remove the giblets from the neck. Save them for gravy if you're making it.
2. Melt the butter and keep it warm.
3. Season the turkey all over with salt and pepper. Place the turkey in a large roasting pan equipped with a rack. If your pan doesn't have a rack, use 6-8 potato halves spaced evenly in the bottom of the pan, cut side down (or use celery or carrots). Your don't want the bottom of the turkey cooking in its own juices. Pour the chicken broth into the pan.
4. Preheat oven to 450 degrees.
5. Put the turkey in the preheated oven and lower the oven temperature to 375. Assume 15 minutes per pound for the cooking time and baste the turkey every 20 to 30 minutes, first with the juices from the roasting pan and then with the melted butter for the last two times.
6. Once the skin is browned, cover the top of the bird with aluminum foil to prevent it from charring. Remove the turkey from the oven when an instant read thermometer stuck into the thickest part of the thigh meat registers 165 degrees.
7. Let the bird rest for 20 to 30 minutes before carving. To carve, remove the wings, drumsticks thighs and breasts. Carve the meat off the turkey for best results and arrange it on a serving platter to bring to the table. Always refrigerate leftovers within 2 hours to keep the meat safe to eat.

Four Cheese Mac and Cheese

3 tbs unsalted butter

1 shallot, minced

3 tbs all purpose flour

½ tsp kosher salt

¼ tsp freshly ground white pepper

¼ tsp smoked paprika

2 cups half and half

8 oz fontina cheese, shredded

4 oz. sharp cheddar cheese, shredded

4 oz swiss cheese, shredded

½ cup grated parmesan cheese

One 16 oz package rotini pasta (or your favorite shape), cooked al dente

2/3 cup panko bread crumbs

1. Preheat the oven to 350 degrees. Grease a 3 quart ovenproof casserole dish.
2. In a large pot over medium heat, melt the butter. Add the shallot and cook, stirring until it softens, about 3 minutes. Add the flour, salt, white pepper, and paprika and whisk until combined.
3. Add the half and half and whisk until thickened, about 5 minutes. Remove from the heat. Add the cheeses and stir until the cheeses are melted. Add the pasta to the pot and stir to combine. Transfer to the prepared casserole dish. Spread the bread crumbs evenly over the pasta.
4. Bake the casserole for 20 minutes, or until the top is browned and crispy. Serve hot

Berry Cobbler

Filling

½ cup granulated sugar

2 tbs cornstarch

2 12 oz packages frozen mixed berries or 6 cups fresh berries

½ tsp. finely grated lemon zest

Topping

1 ½ cups all purpose flour

¼ cup granulated sugar

1 ½ tsp baking powder

½ tsp salt

5 tbs cold unsalted butter, cubed

½ cup heavy cream

1 large egg

2 tbs sugar in the raw or coarse sugar.

1. Preheat the oven to 400 degrees
2. Make the filling; in a large bowl,  combine the granulated sugar and cornstarch and whisk until thoroughly mixed. Add the berries and lemon zest and stir until the berries are completely coated. Pour the mixture into a 2 quart oven safe casserole dish.
3. Make the topping: sift the flour, granulated sugar, baking sugar, baking powder, and salt into a large bowl. Add the butter and cut it into the dry ingredients with a pastry blender or two knives, until the mixture has the texture of coarse meal.
4. Add the cream and mix it in with a fork until a dough forms. Dust a work surface and your hands with flour. Gather the dough into a ball.
5. Knead the dough gently for about a minute, then flatten the ball. Lightly roll out the dough, reshaping it into a rectangle or oval that matches the top of your casserole dish.
6. Lay the dough on top of the berries in the dish. In a small bowl, whisk the egg with 1 tbs of water until milky. Brush the dough with the egg wash and sprinkle with the Sugar in the Raw or coarse sugar.
7. Bake the cobbler for 35 minutes, or until the top is golden brown. Let rest for at least 10 minutes before serving.
8. Serves six.