WEST PALM BEACH, FL --
Chef David Pantone,
Dean of Culinary Education at the Florida Culinary Institute, is back again this year for a Thanksgiving Day tradition on WPTV NewsChannel 5.
Every Thanksgiving morning for the past several years, Chef Pantone has been helping South Floridians cook a special dish for the holiday. And this year is no exception.
But as an added bonus, Chef Pantone is going to personally prepare one viewer's recipe. So leave yours in the "Comments" area, and keep watching Today on 5 weekday mornings between 5am - 7am, to see if your recipe is chosen.
This year, Chef Pantone has asked the members of the WPTV News Channel 5 team to contribute their personal Thanksgiving Day recipes, which he will prepare on-the-air Thanksgiving morning.
Find the ingredients below for each dish that he'll prepare.
Oyster Stuffing – Roxanne Stein
2 loaves Italian or French Bread, 1 pound total, cut into ¾ inch cubes (about 12 cups)
½ pound of bacon, (we like the turkey bacon), cut into 1/ inch pieces
2 tablespoons of Olive Oil (if needed)
2 medium Onions, chopped fine, about 2 cups
1 ½ cups chopped celery
½ cup toasted pecans
½ to ¾ cup chopped apples
3 tablespoons chopped fresh thyme or 1 tablespoon dried thyme, crumbled
1 tablespoon finely chopped fresh sage or 2 teaspoons dried sage, crumbled
1 tablespoon minced garlic
½ teaspoon salt
¼ teaspoon crushed black pepper
2/3 cup finely chopped fresh flat-leafed parsley
1 stick (1/2 cup) unsalted butter, melted
18 oysters, shucked, drained, and chopped (3/4 cup)
2 ¼ turkey stock, or low sodium chicken broth
Preparation
Preheat oven to 325*
Spread bread cubes in 2 shallow baking pans and bake in upper and lower thirds of oven, switching positions of pans half way through baking until golden, about 25 minutes total. Cool read in pans on racks, then transfer to a large bowl.
Meanwhile, cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until crisp, about 10 minutes. Transfer to paper towels to drain, reserving fat in skillet.
If bacon renders less than ¼ cup of fat, add enough olive oil to the skillet to total ¼ cup. Cook onions, celery, thyme, sage, garlic, salt and pepper in the skillet overmoderate heat, stirring occasionally until vegetables are softened, about 8 to 10 minutes. Transfer to the bowl with the bread cubes, then stir in the bacon, parsley, butter and oysters. Drizzle with stock and then season with salt and pepper and toss well.
Transfer stuffing to a buttered 3 to 3 ½ quart shallow baking dish. Cover and bake in the middle of the oven for 30 minutes. Remove cover and bake until nicely browned, about 30 minutes more.
Of course, you can add raisins to this, or eliminate the apples and pecans if you like.
Mitzi's Italian Peas - John Favole
2 bags - Petite Peas, frozen
1 tablespoon - Garlic, minced
2 tablespoons - Garlic Chives, chopped – if available
Oregano, 1tablespoon fresh or 1 teaspoon dried
Parsley, 1 tablespoon fresh or 1 teaspoon dried
Olive Oil - ½ cup
Vegetable Oil – ½ cup
Salt and Pepper to taste
Bake for 30 minutes in a 350 oven for 30 minutes
Thanksgiving Noodle Kugel - Paige Kornblue
16 oz. package wide noodles
large carton cottage cheese
large carton sour cream
4 eggs, whisk lightly
1/4 cup butter, softened
1 teaspoon vanilla
3/4 cup sugar
Toppings: brown sugar, butter, cornflakes
Boil noodles and drain.
Add butter, then follow with other ingredients.
Mix and pour into greased casserole.
Cover and refrigerate overnight.
NEXT DAY: Make topping. Mix together cornflakes, brown sugar, and butter to taste.
Top casserole and bake for 1 hour & 20 minutes at 350 degrees.
Beef Meatball Ravioli - Lauren LaPonzina
8 sheets of fresh or store-bought pasta
1 pound small-sized meatballs
Your favorite Pasta Sauce
Lots of really good Parmesan Cheese
Lay out one sheet of pasta dough. Lightly brush the sheet with water. Mark, but do not cut the dough to identify where each ravioli will be. Position a meatball in the center of each ravioli. Gently lay the second sheet over the first. Gently form the top sheet over the meatballs and onto the bottom sheet. Gently press with your fingers all around the meatballs so that all of the top sheet dough is touching all of the bottom sheet dough. Carefully cut into squares. Separate the squares and gently press the edges to seal. Refrigerate at least 1 hour.
In the meantime, warm up some of your favorite pasta saucein a large skillet.
Bring well salted water to a gentle simmer. Add some raviolis to the water and gently stir to keep them from sticking to the bottom. They will cookin about 4 minutes and will float to the top. Taste test one to see if it is cooked enough. Add the cooked raviolis to the warm sauce. When all are cooked and sauced, remove to a serving platter of bowl and sprinkle generously with the parmesan cheese.
Sweet Potato Pie - Eric Glasser
1 unbaked, pre-made pie crust, homemade or store bought
2 pounds of sweet potatoes.
4 large eggs
½ cup sugar
1 cup evaporated milk
4 tablespoons unsalted butter, melted
4 tablespoons fresh strained lemon juice
1 ½ teaspoons vanilla extract
¾ teaspoons ground cinnamon
Nutmeg – ½ teaspoon fresh grated or ¾ teaspoon ground
½ teaspoon salt
(Here’s the secret to a crisp crust: The pie crust needs to be hot and the fillingneeds to be at room temperature when the pie is assembled.)Warm pie crust in oven until it is hot. Pour the room temperature filling into the hot crust and bake for 20 minutes. Reduce the oven temperature to 325* and bake until the filling seems to be set, but it quivers like Jell-O (about 20 minutes more). Remove from oven and let cool on a rack. Serve at room temperature or warm. Definitely serve with a dollop of whipped cream
Spicy Collard Greens - Keenan Smith
10 cups water
5 ounces salt pork or smoked port neck bones, or smoked turkey meat.
3 pounds collard greens
1 small dried red chili pepper or cayenne pepper
Boil water and meat gently in a large pot for about 40 minutes.
Tear the well-washed collard greens into small pieces.
Add to the pot along with the red chili or cayenne pepper .
Simmer, uncovered, just until tender, about 20 to 30 minutes, stirring occasionally. Drain and remove salt pork or neck bones. You can leave the smoked turkey.
Serve with a splash of red wine vinegar on top.
Port Wine Gravy - Captain Julie StevensBottle Port Wine
Juices from roasted turkey
Salt & Pepper
This is a recipe for QuickTurkey Pan Gravy with a blast of Port Wine. It is made directly in the roasting pan after the bird is removed.
Remove the turkey from the oven. Move the turkey to a serving platter. Remove the rack from the pan. Pour off any fat that remains in the pan. Keep any juices in the pan. Set the pan over two stove burners set to medium heat and add 4 cups of turkey or chicken stock. Bring the mixture to a simmer while scrapping the bottom of the pan to loosen the bits of roasted meat. (They are jam packed with flavor!) Reduce the heat and cook slowly for 5 minutes.
Mix to a smooth paste ¼ cup of cold water and 3 tablespoons of cornstarch. Whisking constantly, gradually pour this mixture into the simmering broth, then cook for one minute.
Season to taste with:
Port wine
Salt and Pepper
Pour into gravy boat and serve with turkey.Perfect Mashed Potatoes 3 pounds baking potatoes, washed, peeled, cut into 1” cubes
½ cup half & half, hot (may need a bit more or less depending how thick you like them)
4 table spoons Butter, room temperature
Salt and pepper to taste – (white pepper if you have it.)
Place potatoes into a pot and cover with cold water. Add 1 tablespoon salt. Bring to a boil and cook until potatoes are fork tender. Drain out the water and keep the potatoes in the pot. Please pot over low heat and gently turn the potatoes in the pot so that some of the excess water evaporates. When the potatoes are hot and dry, mash to the desired degree of lumpiness. Add the butter and continue to mash. Add the hot half & half and continue to mash. Stir in the butter. Taste and adjust seasoning with salt and pepper. Transfer to serving bowl.
Enjoy, HOT and Dry!!!
LIBBY'S® Famous Pumpkin PieEstimated Times:
Preparation - 15 min | Cooking - 55 min | Cooling Time - 2 hrs cooling | Yields - 8 servings
This is the traditional holiday pumpkin pie. This classic recipe has been on LIBBY'S® Pumpkin labels since 1950. This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition.
Ingredients:
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
Directions:
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
NOTES:
1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.
FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30 minutes or until pies test done.
