Sarasotas Thanksgiving Dinner Bake Recipes

THANKSGIVING SAMOSAS

Steps:

• For the pastry: Combine the flour and salt in a large bowl. Rub the grapeseed oil into the flour mixture until well incorporated. Add the ajwain and nigella seeds. Gradually add the water, mixing after each pour, until a smooth dough forms. Knead for 5 minutes. Drizzle the bowl with a little oil; turn the dough to coat. Wrap the dough in plastic and set aside on the counter.
• For the filling: In a medium skillet over medium heat, saute the red onions, chiles, ginger and turmeric in grapeseed oil until softened and slightly browned, 6 to 8 minutes. Add the cranberries and peas; cook just until the peas are thawed, a couple minutes. Season with salt.
• Transfer the mixture to a bowl with the potatoes and turkey and sprinkle with some lime juice and cilantro. Stir together, then taste for seasoning.
• To make the samosas: Heat 3 inches of oil in a Dutch oven over medium until the oil reaches 375 degrees F on a deep-frying thermometer.
• Divide the dough into 9 balls. Roll each ball into a 5- to 6-inch round. Slice each round into two semicircles. Set up a small bowl with water. Wet the straight edge a semicircle with a little water, then set the semicircle on a work surface with the straight edge facing away from you. Place about 2 teaspoons of filling in the middle of the semicircle. Fold one corner over the filling, forming a triangle; fold in the other corner to make a cone. Seal the ends with water, pinching and folding the edges to seal tightly. Repeat with the remaining semicircles.
• Fry the samosas in batches until golden brown, 5 to 7 minutes. Drain on a wire rack set over a baking sheet on a paper-towel lined plate. Sprinkle with flaky sea salt.
• For the green chutney: Add all the ingredients except for the creme fraiche to a blender. Blend until smooth. Add the creme fraiche and blend until incorporated.
• Serve the samosas hot or at room temperature with the chutney.

SARASOTA'S HAM, MUSHROOM, BROCCOLI AND CHEDDAR BAKE

Steps:

• Vegetables -- In a medium sauce pan, add butter and bring to medium heat. Add the garlic, onion, broccoli and mushrooms and cook 3-4 minutes until slightly tender. Add in the roasted red pepper and ham, cook another minute or two and then remove from the heat and transfer to a medium bowl.
• Casserole -- Add to the bowl with the vegetables, the parsley, thyme, mushroom and cheddar soup, milk, salt (go easy, soup and ham are both salty) and pepper. Mix lightly to combine.
• To a medium size casserole dish, spray with a non-stick spray and add 1/2 of the ham mixture -- top with 1/2 the cheddar and parmesan -- then top with the remaining ham mixture and then the remaining cheddar and parmesan mixture.
• Bake -- In a 400 degree oven, bake 15 minutes. Remove from the oven and top with the crescent rolls. Open up the can and lay them out flat. Separate them and place them on top of the casserole the same way as they came out of the can. Just don't overlap the pieces. Use as many of the rolls as possible. You just want to cover the top of the casserole as much as you can. Sprinkle the 1/3 cup parmesan cheese over the top of the crescent rolls and return to the oven and cook another 12-15 minutes until the top is golden brown. Let it set 10 minutes before serving.
• Enjoy! Serve with a classic iceberg salad for an easy dinner.

SARASOTA'S THANKSGIVING DINNER BAKE

Steps:

• Stuffing Layer -- In a medium NON stick skillet on medium heat, add the bacon and start to render down. Cook just a minute until it gives off some drippings and then add the onion and mushrooms and cook about 3 minutes. You want the bacon to be mostly done and the onion and mushrooms to slightly soften. Remove to the side while you make the stuffing.
• Stuffing -- In a large bowl, add the stuffing mix, chicken broth and add in the mushrooms, onions and bacon.
• Casserole -- Spread the stuffing and vegetables in a 13x9 casserole dish sprayed with Pam or a non stick spray.
• Turkey -- No hopefully you removed the turkey to let it come to room temperature Never cook or bake any meat that has a chill. In a small bowl or dish add the thyme, salt, pepper, garlic, red pepper and rub over the turkey which you have brushed with olive oil.
• Casserole Layers 2 and 3 -- Top the stuffing mixture with the thawed squash mixture, just spread on top. Then top the squash with spoons of the cranberry sauce and lightly spread over the squash. Then top everything with the turkey and slightly press down into the casserole.
• Bake -- Cover with foil and bake on 350 for about 45 minutes. Then uncover and then add the turkey gravy on top of the turkey breasts and cook another 15-20 minutes until bubbly.
• Serving -- If you have extra turkey gravy you can heat up and serve as a garnish. I usually use about 1/2 on the turkey in the casserole and 1/2 left as the garnish. Remove the turkey breasts, thin slice on a angle and then replace back over the casserole to serve. Then everyone can just help themselves.
• Turkey, stuffing, fresh vegetables, cranberry sauce, gravy, which is all the Turkey Day Favorites. This is just a great casserole. I won't admit that it is quick, but it is easy. Pretty much store bought ingredients. You do need to slice a onion but I think you could handle that. It feeds 6 and it is a hearty comfort food meal, and while it cooks it gives you time to make a nice salad or enjoy your family.