Thanksgiving Balls
Ingredients: store-bought pie shell, granulated sugar, light brown sugar, flour, ground ginger · 360 min cook time · 800kcal · ~₩94,400
Ingredients
1개 store-bought pie shell, 0.5컵 granulated sugar, 0.5컵 light brown sugar, 1큰술 flour, 0.5작은술 ground ginger, 0.25작은술 allspice, 0.25작은술 nutmeg, 1작은술 cinnamon, 0.5작은술 kosher salt, 2개 eggs, 1캔 pumpkin puree, 2작은술 vanilla paste, 1컵 heavy cream, 1개 loaf of bread, 1파운드 sage sausage, 0.5개 small onion, 1쪽 garlic, 1작은술 rosemary, 1큰술 fresh sage, 2컵 stock, 500g green beans, 3큰술 butter, 1큰술 olive oil, 0.25컵 slivered almonds, 2쪽 garlic (sliced), 1꼬집 freshly ground salt, 1꼬집 kosher pepper, 3개 Yukon gold potatoes, 2쪽 garlic (for mash), 1개 thyme sprig, 1꼬집 white pepper, 1컵 steaming milk, 4큰술 melted butter, 1개 turkey leg, 1묶음 mirepoix, 1컵 butter (for basting), 1작은술 garlic powder, 1작은술 onion powder, 1작은술 cayenne pepper, 1파운드 fresh cranberries, 1컵 water, 1개 cinnamon stick, 1개 star anise pod, 1꼬집 freshly grated nutmeg, 1개 orange zest, 1개 orange juice, 1개 turkey pope's nose, 1개 onion (quartered), 1묶음 fresh thyme, 1묶음 parsley, 1개 celery (chopped), 1개 carrot (chopped), 4컵 turkey stock, 10개 Andes mints, 0.5컵 fat (butter/turkey drippings), 0.5컵 all-purpose flour, 1큰술 soy sauce, 1작은술 Gravy Master
Instructions
1. Crumple a single sheet of parchment paper into a ball, then use it to line a store-bought pie shell. Fill the shell with pie weights or pie beans and par-bake according to package directions. Remove the weights and return to the oven until golden brown. Allow to cool completely.
2. In a bowl, combine 1/2 cup each of granulated sugar and light brown sugar, 1 tablespoon of flour, 1/2 teaspoon of ground ginger, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg, 1 teaspoon of cinnamon, and 1/2 teaspoon of kosher salt. Crack in two eggs simultaneously. Add one can of pumpkin puree, two teaspoons of vanilla paste, and one cup of heavy cream. Whisk until smooth.
3. Pour the pumpkin pie base into the prepared pastry shell. Bake at 375°F (190°C) for 25 to 30 minutes, until just set but very wobbly. Turn off the oven and allow the pie to cool completely inside the oven to prevent cracking.
4. Cut a loaf of bread into one-inch cubes and dry them out in a low oven or by leaving them out overnight.
5. Brown a pound of sage sausage over the stovetop. Add half a small chopped onion and sweat for 3 to 5 minutes. Add one crushed garlic clove and 1 teaspoon of rosemary, 1 tablespoon of fresh sage. Sauté for about 30 more seconds until fragrant.
6. Dump the sausage mixture over the dried bread cubes. Add about a cup of stock to soak the bread and cool the meat and vegetables. Add one beaten egg. Mix and slowly add more stock until the desired consistency is achieved.
7. Pour the stuffing into a buttered cast iron skillet and roast at 375°F (190°C) for 30 to 45 minutes until lightly browned and cooked through.
8. Par-boil green beans for 3 to 4 minutes. Meanwhile, melt 3 tablespoons of butter and 1 tablespoon of olive oil in a large skillet. Once hot and foamy, add 1/4 cup of slivered almonds and toast for about 2 minutes. Add two cloves of thinly sliced garlic and sauté for about 30 seconds until fragrant.
9. Skim the green beans out of the water and add them directly to the skillet. Sauté everything together for another 1 to 2 minutes. Season to taste with freshly ground salt and kosher pepper.
10. Peel and cut three large Yukon gold potatoes into one-inch cubes. Cover them with cold water, add two cloves of garlic and a sprig of thyme. Bring to a boil and cook for about 15 minutes until the potatoes can be passively pierced with a paring knife.
11. Return the potatoes to low heat and cook for about 30 seconds to drive off excess moisture. Season with white pepper and kosher salt. Add one cup of steaming milk and four tablespoons of melted butter. Mash to desired consistency and taste for seasoning.
12. Place a turkey leg on a rack over a bed of mirepoix. In a separate bowl, combine one cup of butter with garlic powder, onion powder, cayenne pepper, white pepper, and kosher salt. Baste the turkey leg generously with this mixture.
13. Place the turkey leg in a 400°F (200°C) oven (preferably with convection) for 30 minutes to an hour, basting every 15 minutes and rotating for even heat. Cook until the skin is browned and the meat registers at least 175°F (79°C) at its thickest point.
14. Combine one pound of fresh cranberries, one cup of water, a cinnamon stick, a star anise pod, freshly grated nutmeg, and the zest and juice of one orange in a pot. Bring to a simmer and hold for about 30 minutes. Remove the star anise and cinnamon stick.
15. In a pot, add a turkey pope's nose, a quartered onion, fresh thyme, parsley, sage, and chopped carrot and celery. Once they have a little color, add enough turkey stock to cover the vegetables. Bring to a simmer and cook for at least 45 minutes to fortify the stock.
16. To make gravy, put about 1/2 cup of fat (butter and reserved turkey drippings) in a pan. Add 1/2 cup of all-purpose flour, whisking and cooking for 1 to 3 minutes until the raw flour smell dissipates. Slowly add splashes of stock, whisking to a state of smoothness after each addition.
17. Darken and flavor the gravy with soy sauce and a little Gravy Master. Season with kosher salt, freshly ground pepper, and nutmeg. Taste for seasoning. Spread the gravy out on a rimmed baking sheet to cool it off.
18. Once all components are cooled, combine turkey, stuffing, mashed potatoes with gravy, string beans, cranberry sauce, pumpkin pie, and Andes mints. Roll into balls, batter, and deep fry.
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