Thanksgiving on the Grill - KTTC Rochester, Austin, Mason City News, Weather and Sports

Thanksgiving on the Grill


Thanksgiving on the Grill

with NewsCenter Today

You're in for a treat. Chef Jim and sidekick Brent Buchan are returning to KTTC - back by popular demand! But this time, they're focusing on Thanksgiving - and boy, do they have some great ideas.  They'll be grilling really early in the morning with Dan so make sure you're up early too.  It will be fun and informative!
Look below for this week's recipes.

Thanks to our KTTC partners:
We'd like to thank our friends at Energy Products & Design for partnering with KTTC and bringing that Black Olive Grill for us to grill on. They're the most experienced and trusted hearth and fireplace contractor in southern Minnesota. Energy Products & Design has been awarded the VESTA Award for 2013 for the Hearth & Home Retailer of the Year! LIKE them on Facebook!

Thanks to Chef Jim and Wildwood Sports Bar & Grill - not your ordinary bar food. Fresh ingredients, turned into homemade soups and salad dressings, burgers and sandwiches. Great food you won't find on every other menu. Follow Wildwood on Facebook!






Sage Dressing Stuffed Boneless Turkey
1 recipe of Sage Dressing
1 Boneless Turkey See video
Butchers Netting
Chef Salt
400 Degrees 18 minutes per pound

Recipe /procedure for turkey

  1. Lay De-Boned Turkey skin side down on a cutting board lined with plastic film. 
  2. Spread Stuffing about a ½inch think over  whole turkey
  3. Roll from the longest side as tight as possible (jelly roll style) until reaching other side
  4. Wrap Tightly with plastic wrap and leave top and bottom open
  5. Using about 18inches of netting.  Tie bottom side of Butcher netting in knot and roll down like a sock.  Slowly slide narrowest part of turkey while sliding the plastic wrap up and continue until completely netting and plastic wrap is removed.  (this takes some time and patients and an extra set of hands is helpful)
  6. Season with Chef Salt and place on Grill for 2-3 hours depending on finished weight of bird
  7. When internal temp of roast reaches 165 remove from heat let sit for 15 minutes. Cut Netting and Remove.
  8. Slices as you a ham or boneless rib roast

Sage Dressing Recipe
1 loaf white bread (cut into 1 inch cubes)
1 cup MirePoix (Small Diced Celery, Carrots, Onions) – Sautéed until tender
12 leaves fresh Sage Chiffonade
4 eggs (whipped)
1 Cup Milk
2 Cups Turkey Stock
1 tsp. Each Salt and pepper
1 tsp. Granulated Garlic 

  1. Combine Bread, mire poix, sage, together.
  2. Mix eggs, milk and Salt/pepper Together
  3. Combine both mixture together and mix. 

Scratch Gravy Recipe
Pre-heat oven to 400 degrees 
1 turkey Carcass Place
2 Carrots Peeled and cut in 1 inch pieces
1 large onion cut in 1 inch pieces
3 ribs celery cut in 1 inch chunks
3 cloves of garlic
3/4 gallon of Water
1 cup Pinot Grigio
1/2 # butter melted
1 cup flour  

Spread cut Carrots, Celery, Onion, & Garlic on Sheet Pan.  Place Turkey bones on Top of Vegetable and Put in oven for 45 minutes.  Remove From oven pout the wine over the vegetables so that is sizzles on the hot pan, transfer everything to a 5qt stock pot (scrape pan to get any pieces that may have been loosened by the deglazing of the wine and cover with water.  Bring to simmer for about 45 minutes.  Pour Stock through colander into another stock pot, bring to simmer and reduce by half.  Mix melted butter and flour together to form a Paste, Stir into simmer stock until dissolved and thickened.  Season with Pepper, Salt and if you want darker gravy add a little Browning Sauce. 


Crock Pot Balsamic Root Vegetables
1 pound parsnips
1 pound carrots 
1-1/2 pounds sweet potatoes
1 large red onions, sliced
1 large rutabaga
1 large turnip
1 tablespoon light brown sugar
3 tablespoons olive oil 
2 tablespoons balsamic vinegar
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/3 cup chopped green onion
1/3 shredded asiago cheese

1.)  Peel parsnips, carrots, sweet potatoes, onions, rutabaga, turnip and cut into 1 1/2-inch pieces and layer in 6qt. Slow cooker lined with a slow cooker liner. 
2.)  Whisk together sugar, oil, vinegar, salt and pepper. in a small bowl; pour over vegetable mixture. (Do not stir.)
3.)  Cover and cook on HIGH 4 to 5 hours or until vegetables are tender. Toss with green onions & Asiago  before serving


Grilled Pear Salad with Cranberry Vinaigrette – Family Style
16 Oz.  Field Greens or Lettuce blend (Gourmet Greens)
1 Cup Toasted Pecans
1 Cup Feta Cheese
1 Pint Cherry Tomatoes
1 Cup Shredded Carrots
1 Cup Dried Cranberries
6 Pears  Grilled  (recipe below)
1 cup Cranberry Vinaigrette ( recipe below)

In large salad bowl toss lettuce and ingredients with dressing and serve Immediately
Grilled Pears - Recipe
6 – Pears Cored, Sliced & Quartered
2 tbsp. Chef Salt
With Grill Hot (400 Degrees), Season Pears with Chef Salt and Grill for about 3 minutes on each side
Cranberry Vinaigrette – Recipe
1 cup Oil
¼ cup White Vinegar
1 cup Cranberry Juice
1tsp Black Pepper
1tsp Sugar

In Blender combine Juice, Vinegar, Pepper and Sugar.  Start blender on low and slowly pour Oil in until begins to thicken.  Place in Cooler until ready to use.


Sweet Potato Pie
Ingredients -
Sweet Potato Pie Filling
1 Pound Sweet Potatoes – Baked at 350 for 1 hour, Peeled and Mash
½ cup Butter
1 cup White Sugar
½ cup Milk
3 Eggs
½ Tsp. Nutmeg
½ Tsp. Cinnamon
1 Tsp. Vanilla  
In mixing bowl Cream the butter, sugar and eggs together add the Sweet Potatoes, Milk and Spices.  Combine well.

Ingredients - Pie Crust
3 cups Flour
1 cup Butter
1 tsp. Sugar
1 tsp. Salt
¼ cup water
Cube Butter and add to flour, salt, sugar in Mixer until combined Sprinkle water into dough until Sticky.  Separate into 2 balls. Lay each out on Floured surface and roll to about 13 inches round

Assembly  (Preheat Grill to 400 degrees with Pizza Stone)
Take half the Filling and place on one half of the rounded dough sheet leaving about an 1 inch all the way around.  Fold the other side of the dough over the top and wet down the edges with water and crimp shut. Trim excess and slide onto grill.  

Praline Sauce
½ Cup Butter
1 Cup Brown Sugar
½ Cup Cream
1 cup Pecans
Melt butter and sugar together, when comes to a boil reduce heat and add the Cream. Return to simmer add pecans.   Serve Warm

Whip Cream
1 Cup Whip Cream
½ cup Powdered Sugar
1tbs Vanilla
Combine all ingredients and Whip until light & Fluffy



Powered by Frankly