Butterball Stuffed Whole Turkey with Grilled Endive Salad with Apples and Pecans, Crispy Sweet Potatoes with Whipped Goat Cheese, Cranberry Orange and Chili Sauce and Brown Butter Cornbread

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Ingredients

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Notes: Only $13.21 per guest for the whole meal

Ingredients For The Turkey:

1 7kg Butterball Stuffed Whole Turkey (plan for 1 1/2 lb per guest)3 Tbsp vegetable oil

For the Crispy Potatoes with Whipped Goat Cheese:

6 large sweet potatoes, peeled3 vegetable oilSalt and pepper, to taste½ cup goat cheese, room temperature1/2 cup whipping cream1/4 bunch parsley, finely chopped

For the Cranberry Orange and Chili Sauce:

3 cups frozen cranberries1 orange, zested and juiced1/2 cup brown sugar1/2 cup water1/4 tsp chili flakespinch of salt

For the Quick Gravy:

3 Tbsp butter3 Tbsp flour2 1/2 cups beef stock

For the Grilled Endive Salad with Apples and Pecans:

10 cups mixed greens6 endive heads, cut in half lengthwise2 red apples, sliced thinly1 cup pecans3 Tbsp olive oil1 Tbsp apple cider vinegar1 Tbsp maple syrup1 tsp Dijon mustard

For the Brown Butter Cornbread:

1 1/2 cup all-purpose flour1 1/2 cup cornmeal1/2 cup sugar1 tsp salt3 tsp baking powder2 eggs1 1/2 cup buttermilk1/2 cup vegetable oil1/3 cup butter, melted and browned

Directions

  1. Preheat your oven to 325˚F. Using a pastry brush, spread oil all over frozen turkey. Place turkey on a wire rack (or elevate with some tin foil) Roast for 6–6 1/2 hours ( or until the internal temperature reaches 165˚F/74˚C at the breast and 180˚F/82˚C at the thigh. Tent with foil for the last hour of cooking if your turkey is getting too brown. Remove and let turkey rest for at least 30 minutes before carving.

  2. Cut sweet potatoes into 1-1 1/2" chunks. Microwave sweet potato chunks on high for 5 minutes. To fry, heat the oil to 375˚F in a heavy bottomed Dutch oven. Transfer some of the sweet potatoes to the hot oil. Fry for 3 minutes, or until very crispy and golden. Transfer potatoes to a paper towel-lined cookie sheet and season with salt and pepper immediately. Fry in batches to ensure oil temperature doesn't drop, and continue until all of the sweet potatoes have been fried. Combine softened goat cheese with whipping cream. Whisk well to combine Season with salt and set aside. When ready to serve, transfer sweet potatoes to your platter, then dollop on some of the whipped goat cheese. Garnish with parsley.
  3. Combine frozen cranberries, orange, brown sugar, water, chili flakes and salt in a pot, and bring to a boil. Reduce to a low simmer and cook for 30-40 minutes until thickened and reduced to create the cranberry orange chili sauce. Allow to cool and serve.
  4. Melt butter and flour together to form a roux. Cook for a minute or two, then add stock. Bring up to a gentle boil, then reduce to a low simmer and cook for 15-20 minutes. Deglaze the bottom of your turkey pan with 1 cup of hot water (. Place a small strainer over your pot of gravy, then pour that deglazed liquid into your gravy. Whisk well, then transfer to a gravy boat.
  5. Whisk together olive oil, vinegar, maple syrup, and mustard. Season with salt and pepper then set aside. Heat another splash of olive oil in a grill pan over medium, and add the endive halves, cut side down. Grill for 3-4 minutes, or until caramelized and slightly softened. Remove and cool completely. Add a bed of mixed greens, and layer on the grilled endives, apples, and pecans. Drizzle on the dressing and serve.
  6. For the cornbread, prepare this the day before. Keep it fresh in an air-tight container or wrapped well in plastic wrap. Preheat oven to 400˚F. Whisk flour, cornmeal, sugar, salt, and baking powder together to combine. In a separate bowl, whisk eggs, buttermilk, oil, and brown butter to incorporate. Add wet ingredients to the dry and whisk to combine. Transfer to a greased Bundt pan and bake for 30-35 minutes, or until a cake tester comes out clean. Allow to cool before removing.