Recipes: Adrian Bustamante's Thanksgiving Deconstructed (Access Hollywood Live)

Adrian Bustamante's Thanksgiving mashed potato donuts Adrian Bustamante's Thanksgiving mashed potato donuts

Chef Adrian Bustamante, the host of “Food Deconstructed” on YouTube, stopped by Access Hollywood Live to show Billy Bush and Kit Hoover how to do a Thanksgiving feast – deconstructed style!

DRINK: Thanksgiving Cosmo — Pepper vodka with cranberry apple compote garnished with candied orange and muddled sage.

Cran-Apple Compote:

2 cups apple cide

6 tablespoons maple syrup

2 tablespoons (packed) golden brown sugar

8 tablespoons (1 stick) unsalted butter

Zest of one orange

10 black peppercorns

3 Golden Delicious apples, peeled, cored, cut into 1/2-inch pieces

2 cups cranberries (fresh or frozen)

1/2 cup plus 1 tablespoon (about) sugar

Directions:

Combine apple cider, corn syrup, pepper, orange zest and brown sugar in heavy large saucepan.

Bring to a boil over high heat and cook until reduced to 1 cup, about 15 minutes.

Add 4 tablespoons butter; whisk until melted.

Remove from heat.

Melt remaining 4 tablespoons butter in heavy large skillet over medium heat.

Add apple pieces; sauté 2 minutes.

Add cranberries and 1/2 cup sugar.

Stir until cranberries begin to pop, about 2 minutes.

Stir in reduced cider mixture.

Boil until reduced to syrup consistency, about 6 minutes.

Let cool slightly before using

Can be made up to 2 weeks ahead

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APPETIZER: Nachos made with turkey skin chips, green bean salsa and garlic pumpkin sauce

Green Bean Salsa:

2 tomatoes, diced

1 can corn, drained

1 lb green beans, finely chopped

2 green jalapenos, minced

1 red onion, minced

1/4 cup cilantro, minced

Juice of 3 limes

1/4 cup red wine vinegar

1/4 cup olive oil

Salt and pepper to taste

Directions:

First, take time to prep all your vegetables. Make sure they’re all cut to about the same size for ease of eating.

In the bottom of a large bowl, mix the lime juice, vinegar, oil, salt and pepper until well combined.

Add the cilantro and with the dressing until all the leaves are wet.

Add vegetables to the dressing/cilantro mixture and toss until well combined.

Taste your salsa and more salt and pepper if necessary.

Serve right away or store in the fridge for up to 1 week.

Garlic Pumpkin Sauce:

1 can pumpkin puree (not pumpkin pie filling)

1 head garlic, roasted

1/4 cup chicken stock

1/4 cup heavy cream

5 sage leaves

1/2 tsp fresh nutmeg

Salt and pepper to taste

Directions:

Put the roasted garlic, pumpkin puree, and sage leaves in a blender.

Blend until mostly smooth and well combined.

Add the cream and chicken broth

Blend on high until smooth

Strain through a mesh strainer, discarding any pulp that remains in the strainer.

Blend again, to ensure a nice smooth consistency.

You want this sauce to be about the consistency of an enchilada sauce or a salsa verde. If it’s too thick, water it down with a little more chicken stock, cream, or water.

Taste your pumpkin sauce and add salt, pepper, and nutmeg until it’s seasoned to your liking

Using a funnel or a very steady hand, pour mixture into a squeeze bottle. This can be made up to 5 days ahead or used right away.

Turkey Skin Chips:

Skin from 1 turkey or 6 turkey legs cut into bite sized pieces

Sea salt

Directions:

Preheat oven to 400

Carefully remove the skin from the turkey, using your hands and kitchen shears or a knife. To do this, work your hands between the skin and the meat, then cut away large pieces of skin.

Save the turkey. Skinless turkey works great for our BBQ turkey recipe.

Pat turkey skin dry between two paper towels

Spread flat on a silpat lined baking dish.

Sprinkle with salt.

Top turkey skin with a second silpat and a sheet pan to keep the turkey skin from puffing up

Bake skin until mostly crisp; 15-20 minutes.

Remove top sheet tray and silpat, bake an additional 5 minutes until skin is golden brown.

Keep an eye on the turkey “chips” at this point. If they don’t seem brown and crisp to you, keep them in longer. If they are browning too quickly, remove them or turn down the heat.

When the skin is crisp, remove from oven

Use immediately

Assembling your Thanksgiving Nachos:

Arrange the turkey skin on a plate or in a basket as you would arrange chips for nachos

Sprinkle the salsa liberally on the turkey chips.

Drizzle with the roasted garlic, pumpkin sauce.

Eat with your hands.

Alternate presentation: You can turn these nachos into a really unique, carb free chips and dip. Serve the salsa and pumpkin sauce in bowls along with your turkey chips. Dip and enjoy!

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MAIN DISH: Grilled turkey with cranberry barbecue sauce

Cranberry Barbecue Sauce:

1/4 cup ketchup

2/3 cup cranberry sauce

1/4 cup apple cider vinegar

1/4 cup balsamic vinegar

1/4 cup water

1 tablespoon Worcestershire sauce

1/2 teaspoon garlic powder

1 teaspoon mustard

1 teaspoon hot sauce

1 tablespoon maple syrup

1/2 teaspoon salt

Directions:

Combine the ketchup, cranberry sauce, vinegars, water, and worcestershire sauce in a medium saucepan

Bring to a boil, then reduce heat to low.

When you’ve reduced heat to low, add garlic powder, mustard, hot sauce and maple syrup

Simmer for 15 minutes, until sauce is thickened.

Taste and salt accordingly

Let cool at room temperature before refrigerating for up to 2 weeks.

Use instead of BBQ sauce in any of your favorite recipes.

Barbecue Turkey:

One batch cranberry barbecue sauce

6 turkey drumsticks OR 4 turkey breasts OR one turkey, broken down into breasts, thighs, drumsticks, and wings

2 cans of your favorite beer.

Directions:

In a large bowl, combine half of the cranberry barbecue sauce with 2 cans of beer.

Place your turkey in the barbecue sauce/beer mixture and marinate in your refrigerator for at least two hours and for as long as overnight.

Remove from refrigerator half hour before cooking to allow turkey to come to room temperature.

Heat your grill to medium

Grill turkey over medium heat for 45-50 minutes, brushing with remaining cranberry barbecue sauce (NOT the beer-infused marinade) every 15-20 minutes.

Take your turkey’s temperature with a meat thermometer. It will be done when juices run clear and the temperature at the thickest part of your meat registers 160.

When your bird is at 160, remove from heat. Let rest, covered in foil, for at least 5 minutes.

Serve Turkey drizzled with extra turkey barbecue sauce.

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SIDE DISH: Mashed potato donuts with cranberry sage filling topped with turkey bacon and butterscotch glaze

Donuts:

1 package (1/4 ounce) active dry yeast

1 cup warm buttermilk (110° to 115°)

1-1/2 cups warm mashed potatoes (without added milk and butter)

3 eggs

1/3 cup butter, melted

1cup sugar

4 teaspoons baking powder

1-1/2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground nutmeg

6 cups all-purpose flour

Oil for deep-fat frying

Directions:

Preheat oven to 375

Warm buttermilk to 110 degrees, making sure not to go higher than 115, or the yeast will die

Dissolve the yeast in the buttermilk.

Let the yeast sit for 10 minutes until bubbles have formed on the surface of the milk.

After 10 minutes, add the potatoes, eggs, and butter to your buttermilk, whisking to combine into a uniform batter.

Add sugar, baking powder, baking soda, salt, nutmeg and 3 cups flour.

Beat until smooth.

Stir in enough remaining flour to form a soft dough. Do not knead.

Cover and refrigerate for 2 hours.

Turn onto a floured surface; divide into fourths. Roll each portion to 1/2-in. thickness. Cut with a floured 3-in. round cutter.

Place donuts onto a baking sheet lined with parchment with about 2 inches between them.

Bake at 375 for 10 minutes, until golden brown and baked through.

Flip donuts after 10 minutes to ensure even cooking. Bake an additional 10 minutes.

Alternately, you can fry donuts in an electric skillet or deep-fat fryer, heat oil to 375°.

Fry doughnuts, a few at a time, until golden brown on both sides.

Drain on paper towels.

Cranberry Sage Filling:

1 12-ounce package fresh cranberries

1/2 cup thawed apple juice concentrate

1/3 cup water

2 tablespoons brown sugar

1 1/2 teaspoon minced fresh sage

Pinch of salt

Directions:

Combine all ingredients (cranberries, apple concentrate, water, sugar, sage, and salt) in a saucepan

Bring to a boil then reduce to a simmer

Cook at a simmer for 20 minutes, until sauce is thickened. It will still seem thinner than your average cranberry sauce, but should thicken up as it cools.

With a potato masher or fork, mash up your cranberries. You’ll want them to be small enough to pass through the whole in a piping tip.

Let cool completely in the pot before using or handling

Once your filling is cool, transfer it into a pastry bag with a wide round tip (big enough to fit the mashed cranberries through).

Glaze:

3/4 cup packed dark brown sugar

1/4 teaspoon salt

1/4 cup butter

5 strips turkey bacon

1/4 cup heavy cream

2 teaspoons vanilla extract

3 tablespoons powdered sugar, sifted (use a corn-free variety if you avoid corn)

Directions:

Cook turkey bacon in the butter until crisp

Remove bacon from heat, and set on a paper towel lined plate.

In a medium sized heavy saucepan, combine brown sugar, salt, butter/turkey bacon drippings and cream slowly over medium-low heat, stirring constantly with a whisk.

When the mixture is combined, increase the heat and allow it to come to a boil (6-8 minutes), continuing to whisk constantly.

Remove from heat and whisk in vanilla and powdered sugar.

Let cool in the refrigerator until the mixture has thickened, stirring occasionally.

While glaze is chilling, crumble your bacon.

ASSEMBLY:

Ingredients — Baked donuts, Cranberry Filling, Glaze, Crumbled turkey bacon

Directions:

Insert pastry bag into donuts and fill them with a little bit of filling. Too much and the donut will explode. Fill from either the sides or the top (or do both)

Once all donuts are filled, dip in the glaze, covering the holes from filling completely.

When glaze is still wet, sprinkle with turkey bacon