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Thanksgiving Dinner Inspired by the Pacific Northwest

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This feast is inspired by one of the ultimate foodie destinations in the country. If you’re lucky enough to celebrate Thanksgiving in Seattle, three words: Pike Place Market.

The turkey and stuffing serve 12-14, but the rest of the recipes in the menu serve 8-10 as written, so do plan accordingly.

Piny juniper berries in the savory butter rub that flavors the turkey lend some West Coast flavor to this holiday feast, while the gravy boasts a generous amount of fresh wild mushrooms. The crunchy bread stuffing is a melody of bacon, diced pears, prunes and toasted hazelnuts, making it a perfect salty-sweet partner to the roast bird.

Menu Timeline

3 Days Ahead

  • Toast the bread for the stuffing. Cool and store at room temperature.
  • Make the tart dough, roll out, wrap, and chill.

2 Days Ahead

  • Butter, season, and refrigerate the turkey.
  • Make the broth for the gravy; refrigerate.

6 Hours Before Dinner

  • Assemble the leeks in the buttered baking dish.
  • Boil the green beans, cool quickly under running water, and refrigerate. Prep the remaining ingredients for that dish and keep refrigerated.

4 Hours Before Dinner

  • Take the turkey out of the refrigerator; let sit at room temperature for 1 hour.

3-1/2 Hours Before Dinner

  • Heat the oven to 350°F.

3 Hours Before Dinner

  • Roast the turkey.

2 Hours Before Dinner

  • Assemble the stuffing; keep at room temperature.

1 Hour Before Dinner

  • Bake the stuffing.
  • Finish and bake the leeks.
  • Take the quinoa salad out of the refrigerator; transfer to serving bowl.
  • Take the green beans and prepped ingredients out of the refrigerator.

30 Minutes Before Dinner

  • Let the turkey rest tented with foil.
  • Make the gravy.
  • Finish cooking the green beans and keep warm on the stove.

Just Before Dinner

  • Carve the turkey.
  • Toss the quinoa salad.
  • Transfer the green beans and leeks to warm serving platters.

Shopping List

Fresh Produce

  • 1 bunch fresh flat-leaf parsley
  • 1 bunch fresh thyme
  • 1 bunch fresh sage
  • 1 Tbs. juniper berries
  • 1 small and 2 large yellow onions
  • 1 large red onion
  • 5 medium stalks celery
  • 1 lb. maitake or oyster mushrooms (4 to 5 cups)
  • 6 medium cremini mushrooms
  • 1 medium celery heart
  • 4 oz. arugula (about 3 cups)
  • 1 cup finely diced fennel
  • 8 medium-large leeks
  • 1-1/2 lb. green beans
  • 2 medium-large shallots
  • 5 cloves garlic
  • 3 firm-ripe pears
  • 1 large, crisp apple, such as Fuji or Pink Lady

Meat, Seafood, Eggs & Dairy

  • 1 16-lb. fresh turkey
  • 12 oz. thick-cut bacon (about 7 slices)
  • 30 oz. (7-1/2 sticks) unsalted butter
  • 5 large eggs
  • 2-1/2 cup heavy cream
  • 4 oz. aged Gouda
  • 1/3 cup finely grated Parmigiano-Reggiano
  • 2-1/2 oz. thinly sliced pancetta (five or six 1/16- to 1/8-inch-thick slices)

Other Groceries

  • 4-1/2 cups lower-salt chicken broth, more as needed
  • 1 1-lb. loaf rustic white bread with crust
  • 2 cups dry white wine
  • 4 Tbs. sherry vinegar
  • 1/2 cup coarsely chopped pitted prunes (about 16)
  • 2-1/2 cups hazelnuts
  • 1 cup walnuts
  • 1 cup whole-wheat pastry flour
  • 1-1/2 cups quinoa, preferably red
  • 3/4 cup dried cranberries
  • 1/2 tsp. Dijon mustard

Pantry Staples

  • kosher salt
  • sea salt
  • freshly ground black pepper
  • 2 Tbs. olive oil
  • 3/4 cup extra-virgin olive oil
  • 2 Tbs. balsamic vinegar
  • 1-1/2 cups unbleached all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 tsp. baking powder
  • 1/4 cup brown sugar
  • 1 tsp. pure vanilla extract
  • 3/4 cup honey

The Menu

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