'NYC Housewife' Sonja Morgan Shares Her Last-Minute Thanksgiving Day Recipes

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Real Housewives of New York City star Sonja Morgan’s getting ready for the holidays and that means her favorite pastime -- cooking her yummy (and easy!) family meals.

So, if you’re in need of a few last-minute dishes this Thanksgiving, here are some ideas from the queen of the toaster oven that range from the usual fare to a twist on the traditional.

Maple-Bourbon Roasted Turkey with Gravy

You are about to indulge yourself in one of my favorite recipes, that came from my dear friends, the Beekman Boys. Their cookbook, in addition to the 100-plus recipes that the two have adapted from their own families’ archives, includes blank recipe cards and specially designed pockets in the book. So that when the book is given as a gift the recipient not only gets a set of new recipes, but also hand-written versions of their family’s own classics.

(Photo: Sonja Morgan)

Yields: 12 servings Time: 3 hr 15 min. Prep Time: 45 min. Temp: 325 degrees

Ingredients:


1 (14-pound) Turkey, rinsed and patted dry (neck and giblets reserved)

1/4 cup Coarse Salt

1 tablespoon Sugar

2 teaspoons Ancho Chile Powder

1 Orange

1 Lime

1 small Yellow Onion, halved

2 Bay Leaves

3 cloves of Garlic unpeeled

3/4 cup Maple Syrup

2 tablespoons of Molasses

2 tablespoons of Light Brown Sugar

1 tablespoon Worcestershire Sauce

2 cups Bourbon Butter (Optional) for buttering foil

1/3 cups All-Purpose Flour

Directions:

1. Preheat oven to 325 degrees. Tuck wing tips under turkey by bending them back and pushing them under wings. In a small bowl, combine salt, sugar, and chile powder. Carefully run your fingers under breast and thigh skin to loosen, then rub meat with about one-third of seasoning. Rub remaining seasoning in cavity of turkey and all over skin. Next, pierce the orange and lime with a fork, and stuff citrus in the cavity, along with onion, bay leaves, and garlic. Using a kitchen string, tie the legs together.

2. In a small skillet, stir maple syrup, molasses, brown sugar, and Worcestershire sauce. Bring to a simmer and let cook for 5 minutes.

3. Set turkey breast side up in a large roasting pan fitted with a rack. Put turkey neck and giblets in the bottom of the pan and add bourbon. Pour all but 1/3 cup of maple syrup mixture over the turkey. Cover the pan with a lid or buttered aluminum foil. Roast turkey, covered, for 1 hour and 30 minutes.

4. Uncover pan and brush turkey with reserved maple-syrup mixture. Return turkey to the oven and continue to roast, uncovered, until an instant-read thermometer inserted into thigh meat registers 165 degrees, 40 to 50 minutes. Lift turkey from the pan, allowing any juices in the cavity to drain into pan, and transfer to a platter or cutting board. Tent turkey with foil and let it rest for 30 minutes.

5. Discard neck and giblets and pour juices from roasting pan into a gravy separator or a large measuring cup. Remove fat, reserving 3 tablespoons. If needed, add enough water to the pan juices to measure 4 cups.

6. Place reserved turkey fat in a large saucepan over low heat. Gradually whisk in flour and cook, whisking constantly, until flour has browned for about 5 minutes. Gradually whisk in pan juices and cook, whisking constantly, until the gravy is creamy and slightly thickened for about 10 minutes.

(Photo: Sonja Morgan)

Maple-Soy Glazed Salmon

This is a simple, elegant and delicious toaster oven recipe if you don't want to eat turkey on Thanksgiving. It’s very easy and any busy housewife will love it because it's ready in under 10 minutes!

I love preparing this dish with my daughter. It’s simple enough for kids to make, yet elegant enough to serve to the fussiest of adults. The sweet and salty flavors also serve as a wonderful contrast to the buttery salmon.

Ingredients:

Salmon, 4 to 6 pieces per tray

Soy or Teriyaki sauce

Maple syrup (Grade B)

Directions:

Cover a toaster oven tray with tin foil. Fold up the edges, forming a “bucket” to place the salmon in so the sauces don't seep out.
 Cover the bottom of the tray lightly with soy or teriyaki sauce.
 Place the salmon on top.
 Drizzle more soy or teriyaki sauce across the top of the salmon pieces. Add a touch of maple syrup.
 Cook in the toaster oven at the highest temperature on the top rack for 10 minutes, or the top of the salmon begins to caramelize. Be careful not to overcook the salmon. Remember, the fish will continue to cook a bit after you take it out of the toaster oven.
 Take the salmon off of the tray with a spatula and plate it!

(Photo: Sonja Morgan)

(Photo: Sonja Morgan)

Salmon-Wrapped Cocktail Pickles

Again, this is a quick and easy hors d’oeuvre that I love to serve to children and adults alike for any get-together, especially Thanksgiving (and it's much better than the boring cheese and crackers.)

I show mine here on a plate made by my daughter. When coupled with fun colored toothpicks and color coordinated French napkins and placemats, you can’t go wrong! These hit the spot when served with Martini’s or Prosecco. (And I love the sweet and sour combination.)

(Photo: Sonja Morgan)

Ingredients:

One jar of French Cornichon or Gherkin pickles (cocktail size)

Thinly Sliced Prosciutto Di Parma

Thinly Sliced Smoked Salmon

Directions:

Wrap sliced prosciutto or salmon around the pickle, and fasten with a toothpick. Display on a pretty serving plate with lemon wedges. I like these fun, whimsical placemats that are easy to wipe clean and protect my tabletops.

Happy Thanksgiving!

 

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