Thanksgiving Sides Extravaganza

Directions 📝

Prep to Brine the Turkey

1. Peel strips of zest off of the lemon and orange. Cut each in half and juice without any seeds.
2. Measure 1 gallon of cold water in the large pot with the packet of brine ingredients and all of the Brown Butter Truffle Honey
3. Bring to a simmer and whisk until all salt and sugar are dissolved.
4. Remove the pot from the heat and add the thyme, zests, and juice. Allow the pot to cool to room temperature.
5. Add one more gallon of cold water to the brine after it has cooled down.
6. Brine the turkey as desired following Ian’s pro techniques for the perfect Thanksgiving roast turkey

Prep for Chef Jason’s Signature Brussels Sprouts

1. Preheat the oven to 425F.
2. Cut the Brussels sprouts in half.
3. Dice the bacon.
4. Pick and chiffonade the sage.

How to Cook Chef Jason’s Signature Brussels Sprouts

1. Heat the canola oil in the large saute pan over medium heat and add the bacon. Saute the bacon until rendered and browned.
2. Remove the bacon from the pan and save all cooking fat.
3. Toss the Brussels sprouts in the reserved cooking fat and season with a touch of Balinese Truffle Salt.
4. Place the Brussels sprouts onto the sheet tray lined with aluminum foil in the oven and cook for 15-20 minutes or until brown and crispy.
5. While the Brussels are cooking, add the sherry vinegar, Dijon mustard, and Brown Butter Truffle Honey to the saute pan and cook to a glaze.
6. Once the Brussels sprouts are cooked, toss them in the glaze with some sage and Balinese Truffle Salt. Transfer the Brussels into the casserole.
7. Finish the top of the casserole with a little sage and another sprinkle of Balinese Truffle Salt.
8. Cover with aluminum foil and have ready to reheat and enjoy tomorrow!

9. 
   

Reheating Instructions for Chef Jason’s Signature Brussels Sprouts

1. Preheat the oven to 400F.
2. Bake the casserole of Brussels Sprouts with the aluminum foil on for 15 minutes or until hot throughout.

Prep for  Chef Tyler’s Buttermilk Whipped Potato Casserole

1. Grate the Toma.
2. Cut the fingerling potatoes into 1” pieces.
3. Peel and dice the Yukon Gold potatoes into 1” pieces.
4. Dice the butter.
5. Drain the Truffle Carpaccio and finely chop half of the truffles. Reserve the truffle oil and sliced truffles for finishing your potato casserole tomorrow!

How to Cook  Chef Tyler’s Buttermilk Whipped Potato Casserole

1. Place the diced potatoes into the large pot, cover with cold water and add a pinch of kosher salt.
2. Heat the potatoes to a simmer and simmer lightly until completely tender.
3. Drain the potatoes completely and return them to the pot. Crush the potatoes with the whisk.
4. Place the pot of potatoes over low heat and mix them with the wooden spoon to dry the potatoes out a bit.
5. Once the potatoes are dry, slowly stream in the buttermilk while mixing to emulsify.
6. Once all of the buttermilk has been added, whisk in the butter. Whip the potatoes until smooth.
7. Add the chopped Truffle Carpaccio and adjust the seasoning with Balinese Truffle Salt.
8. Transfer the potatoes into a casserole pan and top with the grated cheese.
9. Chill the potatoes and cover with aluminum foil until ready to reheat for Turkey Day!

Reheating Instructions for  Chef Tyler’s Buttermilk Whipped Potato Casserole

1. Preheat the oven to 400F.
2. Bake the casserole of Buttermilk Whipped Potato Casserole with the aluminum foil on for 20 minutes or until hot throughout.
3. Turn the oven on to broil and broil the potato casserole on high until golden brown and delicious. Finish with slices of Truffle Carpaccio and a final sprinkle of Balinese Truffle Salt.

Prep for the Truffle'd Thanksgiving Gravy

1. Drain the Truffle Carpaccio and finely chop half of the truffles.
2. Pick and chop the thyme.

How to Cook the Truffle'd Thanksgiving Gravy

1. Place the 2qt pot over medium heat and add the butter.
2. Add the shallot and the garlic to the pot and cook over medium low heat until the shallot is soft and translucent. Add a pinch of Balinese Truffle Salt.
3. Deglaze the pan with the white wine and cook to au sec.
4. Add the flour to the pan and cook over medium low heat while stirring for 2-3 minutes.
5. Pour 1 cup of broth to the pot and bring to the simmer while whisking.
6. Once the first cup of broth forms a paste, add the rest of the broth along with the thyme and another pinch of Balinese Truffle Salt.
7. Add the chopped thyme to the pot.
8. Turn the heat down and simmer very gently for 20 minutes.
9. Finish the sauce with the chopped Truffle Carpaccio and adjust the seasoning.
10. Chill the sauce and finish the sauce tomorrow with the pan drippings from the roasted turkey!!

Reheating Instructions for the Truffle'd Thanksgiving Gravy

1. Place the gravy in a saucepan and heat gently over medium heat to a simmer, make sure to stir from time to time so it doesn’t stick.