Thomas Keller
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Do Thanksgiving Like Thomas Keller With These 9 Superb Recipes
At renowned chef and cookbook author Thomas Keller’s award-winning restaurant The French Laundry in Napa Valley, Calif., a 9-course dinner program is executed each evening with the precision of a surgeon and the artistry of a principal conductor. So who better to conceive a menu for America’s annual Thanksgiving feast? Mining the kitchens at Keller’s more casual dining properties, Ad Hoc, Bouchon and Bouchon Bakery, we’ve gathered 9 recipes for classic Turkey Day fare that are just sophisticat
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Sausage Stuffing Recipe from Thomas Keller’s Ad Hoc
Sausage Stuffing. Photo: Ad Hoc Sausage Stuffing Serves 6 3 quarts dried Ciabatta bread, diced large 1 cup olive oil 2 tablespoons parsley, chopped 2 tablespoons sage, chopped 2 tablespoons rosemary, chopped Salt 2 tablespoons unsalted butter, diced 1 onion, diced ½ carrot, diced ½ celery, diced 2 cups turkey stock 1 cup pork sausage, cooked, diced Pre-heat oven to 350°F. In the warm skillet and add the butter and olive oil and melt. Add diced sausage to obtain a small amount of color.
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Simple Roasted Turkey Recipe from Thomas Keller’s Bouchon
Credit: Jill Chen/Stocksy Simple Roasted Turkey Serves 9 9 pound turkey, raw 10 quarts brine (recipe below) Place the turkey in 20-quart container. Pour the cold brining liquid over the turkey and let turkey brine for 10 hours. When it has brined 10 hours, remove from the liquid and place on a tray to dry out. Place the turkey on a roasting rack on a tray, and place in the oven.
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Buttermilk Biscuits Recipe from Thomas Keller’s Ad Hoc
To that end, we pulse the butter and dry ingredients together in a food processor, then turn them out into a bowl and gradually work in the liquids by hand. Buttermilk Biscuits Makes 12 2 cups cake flour 2 cups all-purpose flour 1 tablespoon plus 1 teaspoon kosher salt 1 tablespoon baking powder 1 teaspoon baking soda ½ pound (2 sticks) unsalted butter, cut into ½-inch cubes and chilled 11/2 cups buttermilk, plus 1 to 2 tablespoons for brushing 2 to 3 tablespoons (1 to 1 ½ ounces) unsalted butt
