Access Hollywood Live: Sunny Anderson’s Thanksgiving Recipes!

Check out Food Network star Sunny Anderson’s Thanksgiving feast recipes, as featured on Access Hollywood Live...

Daddy’s Game Changing Turkey with Quick Pan Gravy

Have oven preheated to 400 degrees F.

For the brine: In a large pot over medium-high heat, add the 6 cups water, 1 bunch sage, 1 bunch thyme, 1 lemon (halved), 1/4 cup salt, and 1/2 tsp peppercorns. Bring to a boil, and then lower the heat and simmer until the salt is dissolved and the water is fragrant. Turn off the heat and let the brine cool. Put the 14 to 16-ounce turkey in a roasting bag, a large plastic bag, or a bowl large enough to fit it with space for the brine. Pour in the brining liquid and seal or cover. If there is not enough room for all of the liquid in the brine, be sure to at least include the herbs, lemon, and peppercorns. Refrigerate the turkey for up to 3 days.

For the rub:
In a small bowl, mix together: 1 tbsp dried marjoram, 1 tbsp dry rubbed rage, 1/2 tsp cayenne pepper, 1/4 t ground white pepper, 1/4 tsp ground black pepper, 1 t kosher salt. Set aside.

To the bottom of a roasting pan, add: 2 garlic cloves, 3/4 of red onion (already cut into quarters) and 1 cup turkey broth. Top with a roasting v-rack.

Remove the turkey from the brine and pat dry with paper towels.

Rub with spice mix and brush with 1 tbsp extra-virgin olive oil.

Stuff with: 1/2 bunch fresh thyme, 1/2 bunch fresh sage, 4 cloves garlic, remaining 1/4 of the quartered red onion. Says to allow to sit on the countertop for 2 hours to come to room temperature.

Wash hands.

Place the turkey into the oven. Says once the turkey is in the oven, reduce the heat to 350 degrees F. Roast, basting every 30 minutes, until an instant-read thermometer inserted between the thigh and the body registers 160 degrees F, 2 to 3 hours. Add more broth, as needed to the bottom of the pan so the drippings do not burn. Remove the turkey from the oven and tent loosely with aluminum foil, for about 10 minutes.

Remove the turkey from the v-rack and place onto a cutting board.

For the Quick Pan Gravy:
Place the roasting pan onto a stove top.

Remove any large solids, like onions or stalks of rosemary and leave only the pan drippings, softened garlic cloves, juices and fat.

Turn the burner to medium-high heat and add 1 C white wine.

Using a wooden spoon scrape up all bits from the bottom of the roasting pan.

Meanwhile, in a small bowl mix together 4 tbsp all-purpose flour and 4 tbsp softened butter.

Add the flour/butter mixture to the pan, breaking it up with a wooden spoon, while stirring. Says to cook for 1 minute.

Whisk in 3 cups turkey broth and stir. Says to stir until thickened, about 5 minutes.

Meanwhile, carve turkey removing the legs, wings, and breasts. Slice and place onto a platter.

Season the gravy with salt and pepper, to taste and pour into a serving bowl.

Plate turkey with gravy, Creamy Stove-Top Mac and Cheese and Vegetarian “Southern-Style” Collard Greens. Taste all.

Daddy’s Game Changing Turkey with Quick Pan Gravy
Brine:
6 quarts water
1 bunch fresh sage
1 bunch fresh thyme
1 lemon, halved
1/4 cup kosher salt
1/2 teaspoon whole black peppercorns

1 (14 to 16-pound) turkey, gizzards and neck removed

Rub:
1 tablespoon dried marjoram
1 tablespoon dry rubbed sage
1/2 teaspoon cayenne pepper
1/4 teaspoon ground white pepper
1/4 teaspoon ground black pepper
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil

1/2 bunch fresh thyme
1/2 bunch fresh sage
1 stalk fresh rosemary
6 cloves garlic, divided
1 red onion, quartered, divided
1 cup turkey broth, plus extra, if needed

Quick Pan Gravy, recipe follows

For the brine: In a large pot over medium-high heat, add the water, sage, thyme, lemon, salt, and peppercorns. Bring to a boil, and then lower the heat and simmer until the salt is dissolved and the water is fragrant. Turn off the heat and let the brine cool. Put the turkey in a roasting bag, a large plastic bag, or a bowl large enough to fit it with space for the brine. Pour in the brining liquid and seal or cover. If there is not enough room for all of the liquid in the brine, be sure to at least include the herbs, lemon, and peppercorns. Refrigerate the turkey for up to 3 days. When ready to cook, remove the turkey from the refrigerator and discard all of the brining liquid and solids. Pat the turkey dry with paper towels.

For the rub: In a small bowl, mix the marjoram, sage, all the peppers, and salt. Rub on all sides of the turkey and drizzle with oil.

Stuff the thyme, sage, and rosemary into the cavity, along with 4 of the garlic cloves, and 1 of the red onion quarters. Allow it to sit on the countertop for 2 hours to come to room temperature.

Preheat the oven to 400 degrees F.

Put the remaining 2 garlic cloves, red onion quarters, and broth in the bottom of a roasting pan. Put the turkey on a rack in the roasting pan. Tuck the wing tips under and tie the legs together with butcher’s twine.

Put the turkey in the oven and lower the heat to 350 degrees F. Roast, basting every 30 minutes, until an instant-read thermometer inserted between the thigh and the body registers 160 degrees F, 2 to 3 hours. Add more broth, as needed, to the bottom of the pan so the drippings do not burn. Allow the turkey to rest under loosely tented aluminum foil for about 10 minutes. Remove the turkey from the pan to a cutting board. Arrange the carved turkey on a serving platter and serve with Quick Pan Gravy.

Yield: 10 to 12 servings
Prep Time: 30 minutes
Cook Time: 2 to 3 hours
Inactive Prep Time: 3 days, plus 2 hours
Ease of preparation: easy

Quick Pan Gravy:
Pan drippings
1 cup white wine
4 tablespoons all-purpose flour
4 tablespoons butter, softened
3 cups turkey broth
Kosher salt and freshly ground black pepper

Put the roasting pan on the stove top. Remove any large solids, like onions or stalks of rosemary, leaving only the pan drippings, softened garlic cloves, juices, and fat. Turn the burner to medium-high heat and add the wine. Using a wooden spoon, scrape up all bits from the bottom of the roasting pan. In a small bowl, mix together the flour and butter. Add it to the pan, breaking it up with a wooden spoon, while stirring. Cook for about 1 minute, and then whisk in the turkey broth and stir until thickened, about 5 minutes. Season with salt and pepper, to taste, and pour it into a serving bowl.

Yield: about 4 cups

Creamy Stove-Top Mac and Cheese

2 tablespoons butter
1/2 small onion, grated, with juices retained
1 clove garlic, minced
1/4 teaspoon white pepper
1/4 teaspoon paprika Kosher salt and freshly ground black pepper
2 cups heavy cream, room temperature
8 ounces Colby Jack cheese, shredded
4 ounces sharp Cheddar, shredded
1 pound baby shell pasta, cooked al dente
Chopped fresh parsley, for garnish

In a large saucepan over medium heat, melt the butter. Add the onions, including the juices, and cook until tender, about 2 minutes. Add the garlic, white pepper, paprika, and salt and freshly ground black pepper, to taste. Cook for a few minutes to let the flavors bloom, and then slowly stir in the heavy cream. Bring to a simmer, stirring occasionally, and cook until slightly thickened, about 8 minutes. Add the cheeses and stir until melted, and then remove from the heat. Stir in the pasta and toss until thoroughly combined. Season with salt and pepper, to taste. Transfer to a serving bowl and serve warm, garnished with parsley. Yield: 8 servings Prep Time: 10 minutes Cook Time: 15 minutes Ease of preparation: easy

Vegetarian “Southern-Style” Collard Greens

1 tablespoon olive oil
1 tablespoon butter
1/2 large onion, chopped
1 teaspoon red pepper flakes
1 clove garlic, finely chopped
1 pound collard greens, chopped
3 cups vegetable stock
2 tomatoes, seeded and chopped
Salt and freshly ground black pepper

In a large pot over medium heat, heat the oil and butter. Saute the onions until slightly softened, about 2 minutes, and then add the red pepper flakes and garlic. Cook another minute. Add the collard greens and cook another minute. Add the vegetable stock, cover, and bring to a simmer. Cook until the greens are tender, about 40 minutes. Add the tomatoes and season with salt and freshly ground black pepper, to taste.

Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Ease of preparation: easy