I love the show 5 Ingredient Fix. Claire always gives great recipes that are decently easy and all the ingredients can usually fit in one bag. Who could ask for more? When I heard she was doing an entire Thanksgiving meal in just twelve ingredients, I just had to see for myself.
Instead of a full turkey, Claire went for turkey breast. She took butter and smeared it all over the top of the turkey breast so the skin will get nice and crispy. After rough chopping some shallots, she threw them into a roasting pan. Claire then put the turkey in the roasting pan, on the rack of course, then poured two cups of chicken stock over the turkey and into the pan. She then seasoned the turkey with salt and pepper and placed in a 375 degree oven for one hour.
While the turkey is baking, Claire made cornbread stuffing (yum!). She chopped up a large onion and caramelized it in a heated pan with butter and a little salt and pepper. Meanwhile, she fried some fresh sage leaves in butter while she crumbled a large hunk of cornbread into a bowl. The sage and onions are added to the cornbread along with the butter the sage was fried in and some water mixed with the remnants of the onions stuck to the pan. Claire added two eggs to the bowl and mixed it all up. She then put it into a baking dish and stuck it in the oven already holding the turkey for 30 minutes.
Claire made for the vegetable course a delicious looking brussels sprout gratin. Three tablespoons of flour and three tablespoons of butter were heated and mixed together. She whisked in milk to make a basic white sauce otherwise known as a “bechamel”. While the bechamel thickened, Claire placed blanched brussel sprouts into a baking dish. Salt and pepper was added to the bechamel and then poured onto the sprouts. She then added shredded Gruyere cheese to the top and baked the dish at 400 degrees while the turkey and stuffing were resting.
The gravy was made with everything left in the roasting pan poured through a sive into a new pan on the stove. Room temperature butter and flour were whisked in to give it some thickness and then the gravy was poured into a gravy boat.
Dessert had to be of the pumpkin variety of course. Claire took ginger cookies and blended them well in a food processor. The crumbs were mixed in a bowl with six tablespoons of butter and pressed into a removable bottom tart dish. The tart shell was baked for ten minutes in a 350 degree oven. Fifteen ounces of canned pumpkin puree are mixed in a bowl with 3/4 cup of sweetened condensed milk and two egg yolks. The pumpkin mixture is added to the tart shell, baked for 30 minutes, then chilled before serving.
A full Thanksgiving in twelve ingredients! I know I’ll be trying it!
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