Thanksgiving at Bianca’s Table | A Holiday Menu of Vintage Recipes and Autumn Comforts

Ingredients

• 15 pecan halves
• 15 dates, pitted
• 15 slices bacon, precooked until flexible enough to wrap

Instructions

1. Prepare the oven. Preheat to 425°F. Line a rimmed baking sheet with parchment paper rated for this temperature, or use foil.
2. Toast the pecans. Place the pecan halves in a small dry skillet over medium-low heat. Stir often until lightly toasted and fragrant. Remove from the heat.
3. Stuff the dates. Cut a lengthwise slit in each date without cutting all the way through. Remove any remaining pits, then tuck one pecan half inside each date.
4. Wrap with bacon. Wrap each stuffed date with one slice of precooked bacon. Place seam-side down on the prepared baking sheet.
5. Bake and serve. Bake for about 8 minutes, or until the bacon is crisp and the dates are heated through. Let cool slightly before serving warm.

For the Salad

• 3 medium beets, red or golden
• 2 ripe pears, thinly sliced
• 6 cups mixed greens, such as arugula, spinach, or autumn lettuces
• ½ cup walnuts, toasted
• 4 ounces goat cheese, crumbled

For the Dressing

• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Salt and black pepper, to taste

Instructions

1. Roast the beets. Preheat the oven to 400°F (200°C). Wash the beets, wrap in foil, and place on a rimmed baking sheet. Roast until tender when pierced with a knife, beginning to check at 35–40 minutes; larger beets may take longer. Let cool, then peel and slice.
2. Prepare the dressing. Whisk together the olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and pepper until emulsified.
3. Assemble the salad. Arrange the mixed greens on a large serving platter. Add the sliced beets and pears, then sprinkle with toasted walnuts and crumbled goat cheese.
4. Dress and serve. Drizzle with the dressing just before serving. Toss lightly if desired.

A Little Variation

Add roasted pumpkin seeds or candied pecans for extra crunch.

For the Turkey & Vegetables

• 1 whole wild turkey, approximately 15 pounds, fully thawed if previously frozen
• 2 tablespoons butter, softened
• 2 large apples, cored and quartered
• 6–8 medium potatoes, scrubbed and cut into large pieces
• 2 pounds baby carrots
• 2 large onions, peeled and cut into wedges
• 2 cups water or unsalted stock
• 1½ teaspoons seasoned salt
• ½ teaspoon sea salt
• 1 teaspoon black pepper
• 3–4 sprigs fresh thyme
• 2 sprigs fresh rosemary

For the Maple Orchard Glaze

• ½ cup pure maple syrup
• ¼ cup French dressing
• 2 tablespoons barbecue sauce
• 1 tablespoon ketchup
• 1 tablespoon steak sauce
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard

Instructions

1. Prepare the turkey. Preheat the oven to 325°F. Remove the neck and giblets from the fully thawed turkey. Pat the bird dry with paper towels. Place breast-side up on a rack in a large covered roasting pan.
2. Add the apples and herbs. Loosely place the apple quarters, thyme, and rosemary inside the cavity without packing it tightly. Use only as many apple pieces as fit comfortably.
3. Butter and season. Rub the softened butter over the turkey. Combine the seasoned salt, sea salt, and pepper, then sprinkle over the bird. Pour the water or stock into the bottom of the roasting pan.
4. Begin roasting covered. Cover the roaster and place in the oven. Monitor the internal temperature during cooking; the bird’s shape and your roaster will affect the cooking time.
5. Add the vegetables. Approximately 1–1½ hours before you expect the turkey to finish, arrange the potatoes, carrots, and onions around the rack in the roasting pan. Spoon a little pan liquid over them and replace the cover.
6. Mix the glaze. Whisk together the maple syrup, French dressing, barbecue sauce, ketchup, steak sauce, lemon juice, and Dijon mustard in a small bowl.
7. Uncover and glaze. When the turkey is nearing doneness, remove the roaster lid and brush the skin with glaze. Continue roasting uncovered, allowing approximately 30–45 minutes for browning while checking the temperature. If the glaze darkens too quickly, shield that area loosely with foil.
8. Check for doneness. Use a food thermometer to confirm at least 165°F in the thickest part of the breast and the innermost parts of the thigh and wing, without touching bone. Check the center of the apples in the cavity for 165°F as well. Vegetables should be tender; any cooked in turkey juices should also reach 165°F.
9. Rest the turkey. Transfer the turkey to a large platter and tent loosely with foil. Rest for 20–30 minutes. If the vegetables need additional cooking, return them to the oven while the turkey rests.
10. Arrange the serving platter. Place the cooked potatoes, carrots, and onions around the turkey on the platter. Remove the cavity apples and herb stems before carving. Serve the Lion House Bread Stuffing separately.

From Bianca’s Kitchen

I roast my turkey covered, then remove the lid toward the end so the skin can brown. Add the maple glaze during this uncovered stage, keeping an eye on its color.

A previously frozen turkey works with this method once fully thawed. The apples go inside just before roasting; the vegetables surround the turkey on its serving platter after cooking.

Ingredients

• 12 cups cubed French bread or hearty white bread, lightly dried or toasted
• ½ cup unsalted butter
• 1 large onion, finely chopped
• 3–4 celery stalks, finely chopped
• 2 teaspoons poultry seasoning
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2½–3 cups chicken broth, as needed
• 1–2 large eggs, lightly beaten, optional, for a more set texture

Instructions

1. Prepare the bread. Spread the bread cubes on baking sheets. Toast at 300°F for 10–15 minutes, until dry but not browned. If the bread is already sufficiently dry, skip this step. Transfer to a large mixing bowl.
2. Prepare the baking dish. Increase the oven temperature to 350°F. Grease a 9 × 13-inch baking dish.
3. Sauté the vegetables. Melt the butter in a large skillet over medium heat. Add the onion and celery. Cook for 7–8 minutes, stirring occasionally, until softened.
4. Add the seasonings. Stir the poultry seasoning, sage, thyme, salt, and pepper into the buttery vegetables. Cook for 1 minute.
5. Combine with the bread. Spoon the vegetable mixture over the bread cubes. Toss gently to distribute the butter, vegetables, and herbs.
6. Moisten the stuffing. Gradually add the broth, tossing gently after each addition, until the bread is moist but not soggy. If using eggs, let the mixture cool until no longer hot before gently mixing them in.
7. Bake covered. Transfer to the prepared baking dish without packing tightly. Cover with foil and bake for 25 minutes.
8. Finish uncovered. Remove the foil and bake for another 10–15 minutes, until the top is golden and the edges are crisp. If using eggs, check that the center reaches 165°F; continue baking as needed. Serve warm alongside the turkey.

From Bianca’s Kitchen

Add the broth gradually: different breads absorb different amounts. The cubes should feel moist throughout while still holding some of their shape.

A little fresh parsley, sage, or thyme makes a lovely finishing touch before the dish goes to the table.

For the Green Beans

• 1½ pounds fresh or frozen green beans
• 2 tablespoons unsalted butter
• 8 ounces mushrooms, finely sliced
• 1 small onion, finely minced
• 1 tablespoon all-purpose flour
• 1 cup chicken broth
• ½ cup heavy cream
• ½ teaspoon salt
• ¼ teaspoon black or white pepper
• ¼ cup grated Parmesan cheese

For the Topping

• ½ cup buttery cracker crumbs, such as Ritz, or seasoned breadcrumbs
• 2 tablespoons unsalted butter, melted
• 1 tablespoon grated Parmesan cheese, optional

Instructions

1. Prepare the oven and dish. Preheat the oven to 350°F (175°C). Lightly grease a baking dish large enough to hold the green bean mixture.
2. Prepare the green beans. Trim fresh beans and blanch in boiling salted water for 4–5 minutes, then drain well. If using frozen beans, thaw and drain well. Set aside.
3. Sauté the vegetables. Melt the 2 tablespoons butter in a large skillet over medium heat. Add the mushrooms and onion. Cook for 6–7 minutes, stirring occasionally, until softened and lightly golden.
4. Make the sauce. Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute, then slowly stir in the chicken broth. Add the cream, salt, pepper, and ¼ cup Parmesan. Simmer gently for 2–3 minutes, stirring, until slightly thickened.
5. Combine. Stir the drained green beans into the sauce, tossing gently to coat. Transfer to the prepared baking dish.
6. Prepare the topping. In a small bowl, combine the cracker crumbs or breadcrumbs with the melted butter and optional tablespoon of Parmesan. Sprinkle evenly over the green bean mixture.
7. Bake and serve. Bake for 18–20 minutes, or until bubbling and lightly golden on top. Serve warm.

From Bianca’s Kitchen

For a little extra tang, stir 1 teaspoon Dijon mustard into the sauce.

A handful of slivered almonds can also be added to the crumb topping for extra crunch.

Ingredients

• 1½ cups wild rice blend, rinsed
• 4 cups chicken or vegetable broth
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 12 ounces mixed mushrooms, such as cremini, shiitake, or oyster, sliced
• 2 teaspoons fresh thyme leaves, or ½ teaspoon dried thyme
• ¼ cup dry sherry or white wine
• Salt and black pepper, to taste
• ¼ cup chopped fresh parsley, for garnish

Instructions

1. Cook the rice. Bring the broth to a boil in a medium saucepan. Stir in the rinsed wild rice blend, reduce the heat to low, and cover. Simmer for approximately 45–50 minutes, or until tender and most of the liquid is absorbed. Drain excess liquid if needed. Check your rice package, as blends vary in cooking time and liquid requirements.
2. Soften the onion. While the rice cooks, heat the butter and olive oil in a large skillet over medium heat. Add the onion and sauté for about 4 minutes, until softened.
3. Cook the mushrooms. Add the garlic and sliced mushrooms. Cook for 6–8 minutes, stirring occasionally, until the mushrooms release their juices and begin to brown.
4. Add the thyme and sherry. Stir in the thyme and sherry or white wine, scraping up any browned bits from the bottom of the skillet. Cook for 1–2 minutes, until the liquid is mostly reduced.
5. Combine. Gently fold the mushroom mixture into the cooked rice. Taste and season with salt and black pepper.
6. Garnish and serve. Transfer to a serving bowl and scatter with the chopped fresh parsley. Serve warm.

From Bianca’s Kitchen

A mixture of mushrooms adds variety in texture and flavor, but a single variety works beautifully too. Use vegetable broth when serving this as a vegetarian side.

Ingredients

• 2¼ teaspoons active dry yeast, one standard packet
• ½ cup warm milk, approximately 110°F (43°C)
• 2 tablespoons honey
• ½ cup pumpkin purée, not pumpkin pie filling
• 3 tablespoons unsalted butter, melted and cooled slightly
• 1 large egg
• 1 teaspoon salt
• 2 tablespoons finely chopped fresh sage
• 2 cups whole wheat flour
• 1–1½ cups all-purpose flour, added as needed

Optional Finish

• A little additional melted butter
• A light sprinkling of sea salt

Instructions

1. Bloom the yeast. In a large mixing bowl, dissolve the yeast in the warm milk. Stir in the honey and let stand for about 5 minutes, until foamy.
2. Add the pumpkin and sage. Whisk in the pumpkin purée, melted and slightly cooled butter, egg, salt, and chopped sage.
3. Mix the dough. Stir in the whole wheat flour. Gradually add the all-purpose flour, using only enough to form a soft dough.
4. Knead. Turn onto a lightly floured surface and knead for 6–8 minutes, until smooth and elastic. The dough should remain soft and slightly tacky; avoid adding excessive flour.
5. Let rise. Place the dough in a lightly greased bowl, turning once to coat. Cover and let rise in a warm place until doubled in size, about 1 hour.
6. Shape the rolls. Gently punch down the dough and divide into 12 equal portions. Shape each into a ball and arrange on a parchment-lined baking sheet, leaving room for expansion.
7. Let rise again. Cover loosely and let rise for about 30 minutes, until puffy. Meanwhile, preheat the oven to 375°F (190°C).
8. Bake. If desired, gently brush with a little melted butter and sprinkle lightly with sea salt. Bake for 18–20 minutes, until golden brown.
9. Cool slightly and serve. Transfer to a wire rack. Let cool slightly before arranging in a serving basket and bringing to the table.

From Bianca’s Kitchen

Add the all-purpose flour gradually. Pumpkin purée varies in moisture, so your dough may not need the full amount. Let the dough’s texture guide you.

Rising times are approximate. Look for doubled dough during the first rise and visibly puffy rolls during the second.

Ingredients

• 10 oranges
• 1 can (20 ounces) crushed pineapple
• 2 cups grated coconut
• 1 cup cherries, pitted

Instructions

1. Prepare the oranges. Peel and section the oranges over a large glass bowl, catching their juice. Remove any seeds and excess white pith. Add the orange sections to the bowl.
2. Combine the fruit. Add the cherries, crushed pineapple, and grated coconut to the oranges and collected juice. Toss gently until evenly combined.
3. Cover and chill. Cover the bowl and refrigerate for 2 hours, or until thoroughly cold. Gently stir before serving.

From Bianca’s Kitchen

The yield depends on the size of your oranges. Allow approximately 6–8 generous servings, or 10–12 smaller portions alongside the rest of the holiday menu.

Ingredients

• 6 cups apple cider or apple juice
• Zest and juice of 1 orange
• 2 cinnamon sticks
• 3 whole cloves
• Honey or sugar, to taste, optional

Instructions

1. Combine. Pour the apple cider or juice into a saucepan. Add the orange zest, orange juice, cinnamon sticks, and whole cloves.
2. Simmer gently. Bring just to a simmer, then reduce the heat. Simmer gently for 25–30 minutes.
3. Strain and sweeten. Strain through a fine-mesh sieve to remove the spices and zest. Taste and stir in a little honey or sugar, if desired.
4. Serve warm or chilled. Serve warm in heat-safe cups. For chilled cider, cool promptly in an ice-water bath, then refrigerate in a covered container until cold. Pour into glasses, adding ice if desired.

From Bianca’s Kitchen

When zesting the orange, take only the colored outer peel, leaving the bitter white pith behind.

Taste before adding sweetener: your apple cider may already provide all the sweetness this drink needs.

Ingredients

• 4 cups apple cider, fresh-pressed if available
• 1 cup bourbon
• 2 cinnamon sticks
• 4 whole cloves
• 1 orange slice
• 1–2 tablespoons maple syrup or honey, optional, to taste
• Additional cinnamon sticks or star anise, for garnish
• Ice, for the chilled version

To Serve Warm

1. Warm the cider and spices. Combine the apple cider, cinnamon sticks, cloves, and orange slice in a saucepan. Bring to a gentle simmer and simmer for 10 minutes.
2. Add the bourbon. Remove the saucepan from the heat. Stir in the bourbon, then taste and add maple syrup or honey if desired.
3. Strain and serve. Strain out the cloves, cinnamon, and orange slice. Pour into heat-safe mugs or glasses and garnish with a cinnamon stick.

To Serve Chilled

1. Combine. In a pitcher, stir together the apple cider, bourbon, cinnamon sticks, cloves, and orange slice.
2. Chill. Cover and refrigerate for 1–2 hours to let the flavors mingle.
3. Sweeten and strain. Taste and stir in maple syrup or honey if desired. Strain out the whole spices and orange slice before serving.
4. Pour over ice. Serve in glasses over ice. Garnish each glass with star anise or a cinnamon stick.

From Bianca’s Kitchen

For a sparkling variation, add a splash of ginger beer to each chilled serving just before drinking.

For a nonalcoholic version, replace the bourbon with 1 cup brewed black tea or prepared spiced chai. If using a sweetened chai concentrate, taste before adding maple syrup or honey.

For the Crust

• Pastry for one 9-inch single-crust pie, unbaked

For the Pecan Layer

• ⅓ cup granulated sugar
• ½ cup dark corn syrup
• 3 tablespoons butter, melted
• ⅛ teaspoon salt
• 2 large eggs
• ½ cup chopped pecans

For the Chocolate Filling

• 1 cup hot milk
• ¼ teaspoon vanilla extract
• ⅛ teaspoon ground cinnamon
• 1⅓ cups dark chocolate chips

For the Topping

• 1 cup cold whipping cream
• 2 tablespoons powdered sugar
• ¼ teaspoon vanilla extract
• Chocolate curls, for decoration

Instructions

1. Prepare the crust. Preheat the oven to 350°F. Fit the pastry into a 9-inch pie pan. Trim and crimp the edge as desired. Leave the crust unbaked.
2. Mix the pecan layer. In a small mixing bowl, combine the sugar, dark corn syrup, melted butter, salt, and eggs. Beat with an electric mixer at medium speed for 1 minute. Stir in the chopped pecans.
3. Bake. Pour the pecan mixture into the pastry-lined pan. Bake for 40–55 minutes, or until the center is puffed and the surface is golden brown. Place on a wire rack and cool for 1 hour.
4. Make the chocolate filling. While the baked base cools, combine the hot milk, vanilla, cinnamon, and chocolate chips in a food processor fitted with its metal blade, provided the appliance permits hot ingredients. Process for about 1 minute, or until smooth. Follow the appliance’s hot-liquid instructions and capacity limits.
5. Chill until slightly thickened. Transfer the chocolate mixture to a bowl and refrigerate for approximately 1½ hours, until slightly thickened but still pourable, not set.
6. Add the chocolate layer. Gently stir the thickened chocolate mixture, then pour over the cooled pecan layer. Refrigerate for about 1 hour, or until firm.
7. Whip the topping. In a small mixing bowl, beat the cold whipping cream, powdered sugar, and vanilla until stiff peaks form. Take care not to overbeat.
8. Decorate and serve. Spoon or pipe the whipped cream over the chilled pie. Garnish with chocolate curls. Keep refrigerated until serving and store leftovers in the refrigerator.

From Bianca’s Kitchen

Watch the chocolate filling’s texture as it chills. It should thicken enough to pour gently over the pecan layer, while remaining soft enough to spread.

If your appliance does not permit hot ingredients, place the chocolate chips in a heatproof bowl and pour the hot milk over them. Let stand briefly, then stir gently until smooth, adding the vanilla and cinnamon.