Thanksgiving 2024: Chef Pradeep Rao Shares Recipes

On Thursday, November 28, 2024, people will be celebrating Thanksgiving, which means friends and relatives over for a feast. It is the day when everyone in the room goes around telling what they are thankful for.

Video Credit: Cooking The Books/ YouTube

But to bring your family and friends together, you need to lure them with delicious food. If you are hosting Thanksgiving this year, Slurrp brings you exclusive recipes by Chef Pradeep Rao, Executive Chef, Conrad Pune, so that preparing the feast does not weigh down on your enthusiasm.

Caramel Apple Cheesecake Pie

Ingredients

• 180 grams of crackers
• 50 grams of sugar
• 110 grams of unsalted butter
• 28 grams of whole rolled oats
• 24 grams of flour
• 40 grams of brown sugar
• 5 grams of cinnamon powder
• 250 grams of apple
• 340 grams of cream cheese
• 45 grams of sour cream
• 1 egg

Method

• Preheat the oven to 350°F (177°C). Have your ingredients ready and salted caramel prepared.
• Blend crackers in the food processor.
• Stir the graham cracker crumbs and granulated sugar in a medium bowl, and add the melted butter.
• Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. 
• Bake the crust for 10 minutes. Continue with the next steps as the crust bakes.
• Whisk the oats, brown sugar, cinnamon, and flour in a medium bowl. Cut in the chilled butter with a pastry cutter or 2 forks until the mixture resembles coarse crumbs.
• Place the bowl of streusel in the refrigerator to chill while you continue with the next step.
• Mix the thinly sliced apples, brown sugar, lemon juice, and cinnamon in a medium bowl. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and brown sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 3 minutes.
• Scrape down the sides and bottom of the bowl with a silicone spatula as needed. Add the sour cream and vanilla extract, and beat until fully combined and smooth.
• Scrape down the sides and bottom of the bowl with a silicone spatula as needed to combine.
• Add the egg and beat at medium speed just until combined. If you still see some lumps at this point, switch to a whisk and whisk by hand just until you break up the large lumps.
• Spread the cheesecake filling into the crust. The crust can still be warm at this point. A small offset spatula makes spreading easy.
• Spoon apples in an even layer on top of the cheesecake filling. Drizzle salted caramel over the apples.
• Sprinkle cold streusel evenly on top. Lower the oven temperature to 325°F (163°C) and bake the pie.

Also Read: Thanksgiving: Explore 8 Traditional Dishes For Feasting

Roasted Turkey

Ingredients

For Roasting Turkey

• 240 grams of butter
• 1 turkey
• 24 grams of minced garlic
• 4 grams of rosemary
• 6 grams of thyme
• 2 onions
• 2 lemons
• 2 carrots
• 2 celery stalks
• Salt to taste
• 20ml olive oil
• Black pepper to taste
• 10 grams of sage

For Giblet Sauce

• Giblets from the turkey
• 600ml water
• 40 grams of butter
• 15 grams of flour
• 1 onion
• 24 grams of minced garlic
• 1 chopped carrot
• Salt to taste
• Black pepper to taste
• 1 chopped celery
• 1 cup turkey drippings
• Tied thyme, parsley, and bay leaf

Method

• Preheat the oven to 165°C.
• Remove giblets, rinse the turkey inside and out under cold water, and pat dry with paper towels.
• Rub the inside with salt, pepper, and half the chopped herbs. Stuff with lemon halves, onion quarters, and some garlic.
• Combine softened butter, minced garlic, remaining herbs, salt, and pepper in a bowl.
• Carefully loosen the skin over the breasts with your fingers and rub the herb butter under the skin and over the surface of the turkey.
• Place carrots, celery, and remaining onion chunks in the bottom of the roasting pan. Pour 1 cup of stock into the pan.
• Place the turkey breast side up on a roasting rack over the vegetables.
• Loosely tent with aluminium foil to prevent over-browning.
• Bake in the preheated oven for 30-40 minutes with pan juices or olive oil.
• During the last 45 minutes of cooking, remove the foil to allow the skin to brown and crisp.
• Use a meat thermometer. The thickest part of the breast should reach 165°F (74°C), and the thigh should read 175°F (79°C).
• Remove from the oven, tent with foil, and let it rest for 20-30 minutes to retain juices.
• Place the giblets (excluding the liver) and neck in a saucepan. Cover with water, add the carrot, celery, and herbs, and simmer for about 1.5-2 hours.
• Add the liver during the last 30 minutes of cooking to avoid overcooking.
• Once done, strain the stock, reserving the liquid. Chop the giblets into small pieces (discard the neck bones).
• In a medium saucepan, melt butter over medium heat.
• Add flour whisk in the flour and cook for 1-2 minutes, stirring constantly, until it forms a light brown roux.
• Gradually whisk in the giblet stock and any turkey drippings. Stir continuously to avoid lumps.
• Stir in the chopped giblets and simmer for 10-15 minutes until thickened.
• Add salt and pepper to taste. Add a splash of cream for a richer sauce.
• Serve turkey with grilled vegetables and Giblets sauce.