An Old-Fashioned Thanksgiving

Here's a traditional Thanksgiving recipe collection. I haven't tried any of these myself, but I received them from a trusted source and I can't wait to use them the next time we're at home for the holiday. If you use them, let me know how they turn out.
MENU:
Deviled Eggs, Pecan Pie, Easy Cranberry Sauce, Sweet Potato Casserole w/ Marshmallow Topping, Bread Stuffing, Green Bean Casserole, Roast Turkey, Mashed Potatoes, & Dinner Rolls
********************************************************************************
Deviled Eggs
If all of your egg white halves are intact, discard two. Usually a couple will rip slightly, which works out well because it means the remaining whites were very well stuffed. If you have a pastry bag, use it to fill the eggs with a large open-star tip or a large plain tip. If not, improvise with a zipper-lock plastic bag. Makes 1 Dozen Filled Egg Halves

7 large eggs (cold)
3/4 teaspoon grainy mustard
3 tablespoons mayonnaise
1 1/2 teaspoons cider vinegar (or vinegar of your choice)
1/4 teaspoon Worcestershire sauce
Table salt and ground black pepper

1. Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes. Meanwhile, fill medium bowl with 1 quart cold water and about 14 ice cubes (one tray). Transfer eggs to ice water with slotted spoon; let sit 5 minutes.
2. Peel eggs and slice each in half lengthwise with paring knife. Remove yolks to small bowl. Arrange whites on serving platter, discarding two worst-looking halves. Mash yolks with fork until no large lumps remain. Add mustard, mayonnaise, vinegar, Worcestershire, and salt and pepper to taste; mix with rubber spatula, mashing mixture against side of bowl until smooth.
3. Fit pastry bag with large open-star tip. Fill bag with yolk mixture, twisting top of pastry bag to help push mixture toward tip of bag. Pipe yolk mixture into egg white halves, mounding filling about 1/2 inch above flat surface of whites. Serve at room temperature.

To Make Ahead
The empty egg halves and filling can be refrigerated separately, wrapped tightly in plastic wrap, for up to 2 days. Bring to room temperature and season the filling with additional mayonnaise, vinegar, salt, and pepper to taste before filling.
********************************************************************************
Pecan Pie
If you want warm pie, cool the pie thoroughly, then cut and warm it in a 250-degree oven for about twenty minutes. Serves 8

Pie Shell
1 1/4 cups unbleached all-purpose flour , plus extra for dough and rolling surface
2 tablespoons confectioners' sugar
1/2 teaspoon table salt
8 tablespoons unsalted butter , chilled, cut into 1/4 -inch pieces
2 tablespoons vegetable shortening , frozen, cut into small pieces
1 large egg white , chilled, thoroughly mixed with ice water (about 2 tablespoons) to equal 1/4 cup
1 large egg yolk , beaten with 1/8 teaspoon water

Filling
6 tablespoons unsalted butter , cut into 1-inch pieces
1 cup packed dark brown sugar
1/2 teaspoon table salt
3 large eggs
3/4 cup light corn syrup
1 tablespoon vanilla extract
2 cups whole pecans (8 ounces), toasted and chopped into small pieces

1. For Pie Crust: Mix flour, sugar, and salt in food processor fitted with steel blade. Scatter butter and shortening over dry ingredients and pulse until mixture resembles coarse cornmeal, 10 to 15 seconds. Turn mixture into medium bowl.
2. Sprinkle egg white mixture over flour mixture and, with blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together. Shape dough into ball with hands, then flatten into 4-inch disk. Dust dough lightly with flour, wrap tightly in plastic wrap, and place in refrigerator for at least 1 hour or up to 2 days.
3. Roll dough on lightly floured surface into 13-inch circle and transfer to 9-inch pie pan, preferably glass. Press dough into corners and sides of pan, being careful not to stretch dough. Trim edges of dough to make 1/2-inch overhang. Tuck overhanging dough under so that folded edge is flush with rim of pan. Flute edge.
4. Chill shell until firm, about 1 hour. Prick sides and bottom with fork and line entire shell with heavy-duty aluminum foil, pressing foil firmly against shell and extending it over fluted rim. Prick foil with fork and return shell to refrigerator while oven is heating.
5. Adjust oven rack to center position and heat oven to 400 degrees. Bake, pressing once or twice with mitt-protected hands, if necessary, to flatten any puffing, until crust is firmly set, about 15 minutes. Remove foil and continue to bake until bottom begins to color, about 10 minutes longer. Remove from oven, brush sides and bottom with egg yolk, and return to oven until yolk glazes over, about 1 minute longer. Remove from oven, and set aside while preparing the filling.
6. Lower oven temperature to 275 degrees. Place pie shell in oven if not still warm.
7. For Pie: Melt butter in medium heatproof bowl set in skillet of water maintained at just below simmer. Remove bowl from skillet; mix in sugar and salt with wooden spoon until butter is absorbed. Beat in eggs, then corn syrup and vanilla. Return bowl to hot water; stir until mixture is shiny and warm to the touch, about 130 degrees. Remove from heat; stir in pecans.
8. Pour mixture into warm shell; bake until center feels set yet soft, like gelatin, when gently pressed, 50 to 60 minutes. Transfer pie to rack; let cool completely, at least 4 hours. Serve pie at room temperature or warm, with lightly sweetened whipped cream or vanilla ice cream.

STEP BY STEP: Crusts for Pecan and Pumpkin Pies
1. After pressing the dough into the pan and trimming it, flute the edges with your fingers.
2. Cover the dough with a sheet of heavy-duty aluminum foil, pressing it against the crust.
3. Use a fork to prick holes through the aluminum foil on the bottom and sides of the pan.
********************************************************************************
Easy Cranberry Sauce
The cooking time in this recipe is intended for fresh berries. If you have frozen cranberries, do not defrost them before use; just pick through them and add about 2 minutes to the simmering time. Makes 2 1/4 cups

3/4 cup water
1 cup granulated sugar
1/4 teaspoon table salt
1 (12-ounce) bag cranberries , picked through

Bring water, sugar, and salt to boil in medium nonreactive saucepan over high heat, stirring occasionally to dissolve sugar. Stir in cranberries; return to boil. Reduce heat to medium; simmer until saucy, slightly thickened, and about two-thirds of berries have popped open, about 5 minutes. Transfer to nonreactive bowl, cool to room temperature, and serve. (Can be covered and refrigerated up to 7 days; let stand at room temperature 30 minutes before serving.)
********************************************************************************
Sweet Potato Casserole w/ Marshmallow Topping
For a more intense molasses flavor, use dark brown sugar in place of light brown sugar. To make ahead, follow the recipe through step 2. Refrigerate the sweet-potato mixture in a large microwave-safe bowl, tightly wrapped with plastic wrap, for up to 24 hours. When ready to bake, poke several vent holes in the plastic wrap covering the potatoes and microwave on medium-high power until hot, 3 to 5 minutes, and continue with step 3. Serves 10 to 12

Sweet Potatoes
8 tablespoons unsalted butter (1 stick), cut into 1-inch chunks
5 pounds sweet potatoes (about 8 medium), peeled and cut into 1-inch cubes
1 cup packed light brown sugar
1 1/2 teaspoons table salt
1/2 teaspoon ground black pepper
1/2 cup water

Topping
4 cups mini-marshmallows

1. Melt the butter in a large Dutch oven over medium-high heat. Add the sweet potatoes, brown sugar, salt, pepper, and water; bring to a simmer. Reduce the heat to medium-low, cover, and cook, stirring often, until the sweet potatoes are tender (a paring knife can be slipped into and out of the center of the potatoes with very little resistance), 45 to 60 minutes.
2. When the sweet potatoes are tender, remove the lid and bring the sauce to a rapid simmer over medium-high heat. Continue to simmer until the sauce has reduced to a glaze, 7 to 10 minutes.
3. Adjust an oven rack to the middle position and beat the oven to 450 degrees. Pour the potato mixture into a 13 by 9-inch baking dish (or a shallow casserole dish of similar size). Spread the marshmallows over the potatoes. Bake until the marshmallows are crisp and golden, about 5 minutes. Serve immediately.
********************************************************************************
Bread Stuffing
Drying the bread before making the stuffing is crucial for texture and flavor. If you plan ahead, you can simply leave the bread cubes out on the counter for a few days to become stale. Otherwise, spread them out on baking sheets and dry in a 300-degree oven for 30 to 60 minutes. Let the bread cool before using in the stuffing. You can substitute three 14-ounce bags of plain dried bread cubes for the homemade dried bread cubes, but you'll need to increase the amount of chicken broth to 7 cups. This recipe can easily be halved and baked in a 13 by 9-inch baking dish for a smaller crowd. Serves 16

12 tablespoons unsalted butter (1 1/2 sticks), plus extra for baking dish
4 medium ribs celery , chopped fine
2 medium onions , minced
1/2 cup minced fresh parsley leaves
3 tablespoons minced fresh sage leaves or 2 teaspoons dried
3 tablespoons minced fresh thyme leaves or 2 teapoons dried
1 tablespoon minced fresh marjoram leaves or 1 teaspoon dried
3 pounds high-quality sandwich bread (white), cut into 1/2-inch cubes and dried (see note)
5 cups chicken stock or low-sodium canned chicken broth
4 large eggs , beaten lightly
2 teaspoons table salt
2 teaspoons ground black pepper

1. Adjust oven rack to center position and heat oven to 400 degrees. Heat butter in 12-inch skillet over medium-high heat. Add the celery and onion and sauté, stirring occasionally, until softened, about 10 minutes. Stir in parsley, sage, thyme, and marjoram and cook until fragrant, about 1 minute longer. Transfer to a very large mixing bowl.
2. Add the dried, cooled bread, stock or broth, eggs, salt, and pepper to the vegetables and toss gently to distribute dry and wet ingredients evenly. Turn mixture into buttered 15-x 10-inch baking dish.
3. Cover with foil and bake for 25 minutes. Remove the foil and continue to bake until golden, about 30 minutes longer. Cool for 10 minutes before serving.

To Make Ahead:
The stuffing can be assembled in the baking dish, then wrapped tightly in plastic wrap and refrigerated for up to 24 hours before baking. To bake, let the stuffing stand at room temperature for 30 minutes. Remove the plastic wrap and proceed to bake as directed in step 3.
********************************************************************************
Green Bean Casserole
The components of the casserole can be prepared ahead of time. Store the bread-crumb topping in an airtight container in the refrigerator and combine with the onions just before cooking. Combine the beans and cooled sauce in a baking dish, cover with plastic wrap, and refrigerate for up to 24 hours. To serve, remove the plastic wrap and heat the casserole in a 425-degree oven for 10 minutes, then add the topping and bake as directed. This recipe can be halved and baked in a 2-quart (or 8-inch-square) baking dish. If making a half batch, reduce the cooking time of the sauce in step 3 to about 6 minutes (1 3/4 cups) and the baking time in step 4 to 10 minutes. Serves 10 to 12

Topping
4 slices white sandwich bread , each slice torn into quarters
2 tablespoons unsalted butter , softened
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
3 cups canned fried onions (about 6 ounces)

Beans and Sauce
Table salt
2 pounds green beans , ends trimmed, and halved
3 tablespoons unsalted butter
1 pound white button mushrooms , stems trimmed, wiped clean, and broken into 1/2-inch pieces
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
Ground black pepper
3 tablespoons unbleached all-purpose flour
1 1/2 cups low-sodium chicken broth
1 1/2 cups heavy cream

1. FOR THE TOPPING: Pulse bread, butter, salt, and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to large bowl and toss with onions; set aside.
2. FOR THE BEANS AND SAUCE: Adjust oven rack to middle position and heat oven to 425 degrees. Fill large bowl with ice water. Bring 4 quarts water to boil in large Dutch oven. Add 2 tablespoons salt and beans. Cook beans until bright green and crisp-tender, about 6 minutes. Drain beans in colander and plunge immediately into ice water to stop cooking. Spread beans on paper-towel-lined baking sheet to drain.
3. Add butter to now-empty Dutch oven and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, 3/4 teaspoon salt, and 1/8 teaspoon pepper; cook until mushrooms release moisture and liquid evaporates, about 6 minutes. Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce is thickened and reduced to 3 1/2 cups, about 12 minutes. Season with salt and pepper to taste.
4. Add green beans to sauce and stir until evenly coated. Arrange in even layer in 3-quart (or 13 by 9-inch) baking dish. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes. Serve immediately.
********************************************************************************
Roast Turkey (salted)
This recipe was developed and tested using Diamond Crystal Kosher Salt. If you have Morton's Kosher Salt, which is denser than Diamond Crystal, use only 4 1/2 teaspoons of salt in the cavity, 2 1/4 teaspoons of salt per each half of the breast, and 1 teaspoon of salt per leg. Table salt is too fine and not recommended for this recipe. If you are roasting a kosher or self-basting turkey (such as a frozen Butterball), do not salt it; it already contains a good amount of sodium. Serves 10 to 12

1 turkey (12 to 14 pounds), giblets and neck reserved for gravy, if making
5 tablespoons kosher salt (see note above)
1 bag ice cubes (5 pound)
4 tablespoons unsalted butter , melted

1. Carefully separate turkey skin from meat on breast, legs, thighs, and back; avoid breaking skin. Rub 2 tablespoons salt evenly inside cavity of turkey, 1 tablespoon salt under skin of each breast half, and 1 1/2 teaspoons salt under skin of each leg. Wrap turkey tightly with plastic wrap; refrigerate 24 to 48 hours.
2. Remove turkey from refrigerator. Rinse off excess salt between meat and skin and in cavity, then pat dry inside and out with paper towels. Add ice to two 1-gallon zipper-lock bags until each is half full. Place bags in large roasting pan and lay turkey breast side down on top of ice. Add ice to two 1-quart zipper-lock bags until each is one-third full; place one bag ice in cavity of turkey and other bag in neck cavity. (Make sure that ice touches breast only, not thighs or legs; see photo below.) Keep turkey on ice for 1 hour (roasting pan should remain on counter).
3. Meanwhile, adjust oven rack to lowest position and heat oven to 425 degrees. Line large V-rack with heavy-duty foil and use paring knife or skewer to poke 20 to 30 holes in foil.
4. Remove turkey from ice and pat dry with paper towels (discard ice). Tuck tips of drumsticks into skin at tail to secure and tuck wingtips behind back. Brush turkey breast with 2 tablespoons butter. Set prepared V-rack in roasting pan; set turkey breast side down on V-rack; brush back and legs with remaining 2 tablespoons butter. Roast for 45 minutes.
5. Remove roasting pan with turkey from oven (close oven door to retain oven heat); reduce oven temperature to 325 degrees. Using clean potholders or kitchen towels, rotate turkey breast side up; continue to roast until thickest part of breast registers 160 degrees and thickest part of thigh registers 170 to 175 degrees on instant-read thermometer, 1 to 1 1/2 hours longer. Transfer turkey to carving board; let rest 30 minutes. Carve and serve.

STEP BY STEP: Icing It Down
Cooling the breast down with ice ensures that it will cook more slowly than the legs and thighs, preventing the meat from drying out. Place bags of ice underneath the breast and inside both the large cavity and the neck area.
STEP BY STEP: How to Salt a Turkey
Rubbing the meat with salt 24 to 48 hours prior to cooking flavors the turkey and breaks down some of the proteins, allowing them to retain more moisture. It's imperative that you massage the salt evenly inside the cavity and directly onto the meat.
1. LIFT SKIN: Use chopstick or thin wooden spoon handle to separate skin from meat over breast, legs, thighs, and back.
2. SALT CAVITY: Rub 2 tablespoons (3 tablespoons if making larger turkey ) kosher salt inside main cavity.
3. SALT BREAST: Lift skin and apply 1 tablespoon (1 1/2 tablespoons for larger turkey) kosher salt over each breast half, placing half of salt on each end of each breast, then massaging salt evenly over meat.
4. SALT EACH LEG: Apply 1 1/2 teaspoons kosher salt to each leg, adding half of salt while bird is breast up, flipping bird, and then applying remaining salt to underside of thigh.
5. RINSE: After 24 to 48 hours, rinse bird well to remove excess salt trapped under skin.
6. DRY: Use paper towels to blot excess moisture from skin so it can crisp and brown in oven.
********************************************************************************
Mashed Potatoes
Be sure to bake the potatoes until they are completely tender; err on the side of over- rather than undercooking. You can use a hand-held mixer instead of a standing mixer, but the potatoes will be lumpier. Serves 8 to 10

5 pounds russet potatoes (about 9 medium), scrubbed and poked several times with a fork
3 cups heavy cream , hot
8 tablespoons unsalted butter (1 stick), melted
Table salt and ground black pepper

1. Adjust an oven rack to the middle position and heat the oven to 450 degrees.
2. Microwave the potatoes on high power for 16 minutes, turning them over halfway through the cooking time. Transfer the potatoes to the oven and place them directly on the hot oven rack. Bake until a skewer glides easily through the flesh, about 30 minutes, flipping them over halfway through the baking time (do not undercook).
3. Remove the potatoes from the oven, and cut each potato in half lengthwise. Using an oven mitt or a folded kitchen towel to hold the hot potatoes, scoop out all of the flesh from each potato half into a medium bowl. Break the cooked potato flesh down into small pieces using a fork, potato masher, or rubber spatula.
4. Transfer half of the potatoes to the bowl of a standing mixer fitted with the paddle attachment. Beat the potatoes on high speed until smooth, about 30 seconds, gradually adding the rest of the potatoes to incorporate, until completely smooth and no lumps remain, 1 to 2 minutes, stopping the mixer to scrape down the sides and bottom of the bowl as needed.
5. Remove the bowl from the mixer and gently fold in 2 cups of the cream, followed by the butter and 2 teaspoons salt. Gently fold in up to 1/2 cup more of the cream as needed to reach your desired serving consistency. Once the desired serving consistency is reached, gently fold in an additional 1/2 cup cream.
6. To Store: Transfer the mashed potatoes to a large microwave-safe bowl and cover tightly with plastic wrap. Refrigerate for up to 2 days.
7. To Reheat: Poke lots of holes in the plastic wrap with the tip of a knife, and microwave at medium-high (75 percent) power until the potatoes are hot, about 14 minutes, stirring gently halfway through the reheating time.
Dinner Rolls
To ensure the softest, most tender rolls, avoid flouring the work surface during hand kneading; if necessary, flour your hands instead. The flour that you use to dust the work surface during shaping stays on the surface of the dough and is meant to give the rolls a soft, delicate look. The dough is best made in a standing mixer; there is too large a quantity of soft dough for a food processor, and it is difficult to make by hand. Makes about 2 dozen triangular rolls

1 1/4 cups whole milk
2 tablespoons granulated sugar
1 package rapid-rise yeast
1 large egg , beaten lightly
3 1/2 cups unbleached all-purpose flour , plus extra for work surface and dusting rolls
1 1/2 teaspoons table salt
8 tablespoons unsalted butter (1 stick), cut into 8 pieces and softened

1. Adjust oven rack to low position and heat oven to 200 degrees. Once oven reaches 200 degrees, maintain oven temperature 10 minutes, then turn off oven heat.
2. Microwave milk and sugar in microwave-safe measuring cup or bowl at full power until warm (about 95 degrees). (Alternatively, heat milk and sugar in small saucepan over medium heat until warm; remove from heat.) Whisk to dissolve sugar. Sprinkle yeast over surface of liquid, cover with plastic wrap, and set aside for 10 minutes to soften yeast. Whisk egg into milk mixture, dissolving yeast.
3. Combine flour and salt in bowl of standing mixer fitted with paddle attachment; mix on lowest speed to blend, about 15 seconds. With mixer running, add milk mixture in steady stream; mix on low speed until flour is just moistened, about 1 minute. With mixer running, add butter one piece at a time; increase speed to medium and beat until combined and dough is scrappy, about 2 minutes. Replace paddle with dough hook and knead dough until smooth but still sticky, about 4 minutes. Scrape dough out onto work surface. Knead by hand until very smooth and soft but no longer sticky, about 1 minute; do not add more flour. Transfer dough to large bowl, cover with plastic wrap, and place in warm oven until dough doubles in bulk, about 45 minutes.
4. Line 2 rimmed baking sheets with parchment paper. Punch down dough, replace plastic wrap, and let dough rest 5 minutes. Turn dough onto lightly floured work surface and follow instructions below to shape and cut into triangles. Transfer rolls to baking sheets, then cover each with clean kitchen towels and let rise until almost doubled in bulk, 20 to 30 minutes. Remove towels and (without pressing on the rolls) wrap baking sheets tightly with greased plastic wrap. Freeze rolls until solid, about 6 hours; transfer to large zipper-lock bag and freeze for up to 1 month.
5. When ready to bake rolls, adjust oven racks to upper- and lower-middle positions; heat oven to 375 degrees. Place frozen rolls on 2 parchment-lined rimmed baking sheets; let stand at room temperature for 30 to 45 minutes. Bake until golden brown, about 15 minutes, rotating baking sheets front to back and switching positions from top to bottom halfway through baking time. Transfer rolls immediately to wire rack; cool 5 minutes and serve.

STEP BY STEP: Forming the Rolls
1. Lightly flour work surface, and pat dough into 9-inch square. Fold dough into thirds, folding upper 3 inches down and lower 3 inches up. Pinch together edges to seal.
2. Using the side of your outstretched hand, firmly press an indentation along the length of the dough.
3. Fold and roll upper sealed edge of dough toward center indentation, pressing firmly with your fingertips to seal.
4. Pull the upper edges of the dough down over the thick portion to meet the seam, pressing with your fingertips to seal. Repeat 5 or 6 times. The dough will lengthen and form a taut, narrow cylinder about 17 inches long.
5. Dust with flour, then roll the dough seam-side up and pinch firmly to seal.
6. Press an indentation into the length of the dough along the seam with the side of your open hand. Repeat steps 4 and 5 to form a long, taut cylinder.
7. Gently stretch and roll the dough cylinder until it measures 36 inches long and about 21⁄2 inches wide.
8. Holding the bench scraper at a 45-degree angle to the cylinder, lop off one end. Cut triangular-shaped rolls along dough, alternating the scraper 45-degrees to right and left. You should get 24 rolls.