Turkey Day Recipes

Last year I was responsible for the entire menu on Thanksgiving. While I thoroughly enjoyed the experience, it was a TON of work. Due to time and energy, I also had to simplify some dishes I otherwise would have made from scratch (stuffing, yeast rolls, gravy).

This year, Nick and I decided to nix the travel and stay put for in Seattle for a whole 15 minutes. We're having Thanksgiving dinner with some friends in Belltown. Our hosts are providing the essentials, and everyone else is bringing a dish or two to contribute.

Since there is less to prepare, I'm excited to focus on some great side dishes. I wanted to share them here since they have been family and friend tested and approved.

My appetizer: Bacon-wrapped sea scallops (because everything wrapped in bacon is awesome).

It's based on a Rachael Ray recipe:

Make a marinade with about a 1/3 cup balsamic vinegar, a couple dashes of agave nectar (brown sugar, molasses, or maple syrup also work... just something to sweeten and thicken the marinade), a small splash of truffle oil (a little bit goes a long way!), fresh garlic, diced, salt and pepper.

Pat scallops dry. I like to get the bigger scallops and cut them in half. Soak scallops in marinade for 10 minutes.

While they are in the marinade, take bacon slices (I prefer to get maple or peppered bacon) and cut them in half.

When scallops are ready, wrap each in one slice of bacon, securing with a tooth pick. Bake in a slotted broiling pan for 5-6 minutes on each side.

For a dipping sauce I take 1 1/4 cup of olive oil mayo, 1/4 cup Sriracha chili sauce (found in the Asian food aisles... the one with the green top), fresh lime juice and chopped cilantro.

By marinading the scallops, you get a richer sweet flavor. The sauce provides a citrus kick to round out the dish.

Side dish: Cranberry Relish

No one really likes the canned cranberry sauce. It's probably the most ignored meal accessory at the table. My mom introduced me to an alternative that is much fresher and great as a tangy alternative to the canned variety.

In a blender or food processor, combine one bag of cranberries (make sure they are not frozen, a lesson learned from last year), half a can of orange juice concentrate, orange zest, and some splashes of brandy or brandy flavoring. This year I updated the recipe a bit by adding fresh ginger, 1/4 cup of ginger ale, and some agave nectar to taste. Blend on the chopping setting. You want the consistency to be coarse. Add chopped walnuts for more flavor and texture. They also help to thicken the relish.

This is a super fast and easy recipe. Also a great one to make ahead of time!

Last, but not least, although I'm not making a turkey this year, I wanted to share our family recipe. It's a tad unconventional, however, cuts the cooking time down by a couple hours and creates a delicious main dish!

Turkey in the Sack:

This recipe first came from my grandparents. Ironically, Nick's mom has been using a similar Turkey in the Sack recipe for years. She's the only other person I know of who makes a turkey this way.

Combine 1 tsp. pepper, 2 tsp salt, 3 tsp paprika, and 4 tsp. hot water in a bowl. Set aside. Using 1 cup of peanut oil, coat the inside of a paper grocery bag completely (be thorough). Pour leftover oil into spice mixture. Rub mixture all over thawed turkey (both inside and out).

Place turkey in the sack breast side down (as the white meat tends to be the driest part of the bird, this forces the juices to run down through it). Secure sack tightly with staples. Bake 10 minutes per lb at 350F.

Use caution when opening the sack.

Essentially this method steams the entire turkey, and the spices give it its color. It's a healthier recipe and much less work, since no one needs to constantly check on the progress and baste.

Happy eating and happy napping!