3 easy-to-simmer recipes for a Thanksgiving dinner

Recette Thanksgiving

American by adoption, the starred chef Antoine Westermann is infatuated with this US ritual and gives us the instructions for celebrating Thanksgiving at home. Starting with the choice of poultry , the central part of the menu, which you can order immediately on the site of your restaurant Coq & fils (from € 42).

For the rest of the dinner: the chef revealed 3 very simple recipes to make Bree Van de Kamp blush with jealousy .

The shopping list

To put in your basket to accompany the turkey: 1 onion, 3 cloves of garlic, milk, butter, flour, hazelnut oil, eggs, 500 g of pumpkin, 500 g of sweet potatoes, 1 large can of chestnuts, 1 large can of corn, parsley, chives, poultry broth.

The 3 super easy recipes for a perfect dinner

For the pumpkin and sweet potato puree: cut the peeled pumpkin and the peeled sweet potato into large cubes. Peel and mince the onion and garlic cloves . Heat 4 tablespoons of hazelnut oil and 20 g of butter in a casserole dish. Add the onion and garlic. Brown them for 3 to 4 minutes over low heat. Add the diced pumpkin and sweet potato. Cook over medium heat until lightly caramelized. Add 20 cl of chicken stock. Cover the casserole dish and cook for an hour without stirring.

For the chestnuts: brown 20 chestnuts in 1 large knob of butter then deglaze with 15 cl of chicken stock . Cook, allowing the cooking liquid to reduce for 30 minutes.

For the corn cake : briefly heat 150g of corn over low heat then mash it into a puree. Chop a few sprigs of parsley and chives. Whisk 2 eggs , 10 cl of milk , 1 teaspoon of flour and the chopped herbs. Season with salt and pepper and stir in the corn puree . Heat the mixture in a pan in the butter, 3 minutes per side, until you get a golden brown galette.

The trick of the head: "It can also be dry roast in a pan (low heat) chopped walnuts and hazelnuts blanched to accompany it all. It goes very well with roast poultry!

© Thetravelbud


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