Have you started to make your Thanksgiving plans yet? If you haven’t, what are you waiting for? The holiday, which takes place on Thursday, November 23, is quickly approaching, and if you’re like us, your stomach is already rumbling with the thought of turkey, stuffing, and yams dancing in your head.
Those staples, as well as the many side dishes that fill the holiday table, make up the backbone of every Thanksgiving celebration with friends and family alike. This year, however, we want to know what your favorite dish at the Thanksgiving table is, and how to put it together. That’s the basic idea behind our first annual Palm Beach Happening Thanksgiving Recipe Contest!
The competition, which runs from now until December 2, 2017, is meant to highlight the amazing culinary diversity that is South Florida, and maybe even inspire you, the readers to include new and exciting dishes into your holiday meal. All images will be posted on the Palm Beach Happening Facebook page and Palm Beach Happening readers will get to choose their favorite before they fall asleep in the Lazy-Boy right after they eat!
Your recipe could be named as the Palm Beach Happening Thanksgiving Recipe of 2017 and will win amazing prizes!
Entrants must submit a photo of their creation, as well as a recipe of how it comes together via email ([email protected]). If you’re not sure exactly how to do that, take a look at our #TastyThursday recipes from Chef Zelicious.
To get you in the spirit of competition, check out this amazing recipe from Eau Palm Beach.
Grandma Sylvia’s Sicilian Stuffing by Executive Chef David Viviano“One favorite side dish that sticks out as a ‘Viviano’ family tradition is my Grandma Sylvia’s Sicilian Stuffing. This side dish is far from the traditional bread stuffing. Instead, my grandmother would basically take all the ingredients of meatballs and mix it with rice. Stuff inside the bird or warm it and serve as a side. Either way it’s delicious. And I will always think of my grandmother when I make it. I miss you Grandma Sylvia!” – Executive Chef David Viviano
- .5 lb. ground pork
- .5 lb. ground beef
- .5 lb. ground veal
- 1 tbsp. olive oil
- Two cloves garlic, minced
- 1 onion, diced small
- 2 cups button mushrooms, sliced
- 4 cups cooked long grain rice
- 1 cup Italian bread crumbs
- 1 cup Parmesan cheese, shredded
- 1 egg
- 1 can diced tomatoes (14 oz.)
- Salt and black pepper to taste
In a large saute pan brown beef, pork and veal until fully cooked. Remove from pan to a large bowl. In the same pan add oil and saute garlic, onions and mushrooms. Add to large bowl.
Add cooked rice, bread crumbs, cheese, egg to the bowl. Using your hands, mix together until fully incorporated. Add tomatoes and continue to mix. Season with salt and pepper.
Stuff in the turkey and cook until internal temperature of stuffing is 165 degrees. Or put in a baking dish covered and cook at 350 degrees for about 45 minutes.
- 1 twenty- to twenty-one-pound fresh whole
- 1 1/2 cups unsalted butter (3 sticks), melted,
- 1 Bottle rose wine
- 24 oz of Pomegranate Juice
- 2 teaspoons Pink Himalayan salt
- 2 teaspoons freshly ground red peppercorns
- 4-6 cups Homemade Chicken Stock
- *Pomegranate Molasses: 24 ounces of Pomegranate Juice and 2 cups of Granulated Sugar
*All Seasonings are to taste, you can use less or more depending on preference and size of turkey.
1. Rinse turkey with cool water, and dry with paper towels. Let stand for 2 hours at room temperature.
2. Heat oven to 425° with a rack on the bottom. Combine melted butter, juice, and rose wine in a pot. Fold a large piece of cheesecloth into quarters, *This should end up being about 8 layers, and cut into a 17-inch, four-layer square. Immerse cheesecloth in the butter and wine; let soak.
3. Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan. If the turkey comes with a pop-up timer, remove it; using an instant-read thermometer later will give a more accurate indication of doneness. Fold wing tips under turkey. Sprinkle 1/2 teaspoon salt and pepper inside turkey. Fill large cavity with as much stuffing as it will hold comfortably; do not pack tightly. (Cook remaining stuffing in a buttered baking dish at 375° ). Tie legs together loosely with kitchen string (a bow will be easy to untie later). Fill the neck cavity with ripped bread slices to round out the flap. Fold neck flap under and secure with bamboo skewers or metal turkey pins. Rub turkey with a thick layer of the softened unsalted butter and sprinkle with remaining 1 1/2 teaspoons of Kosher salt and fresh cracked pepper. Lower turkey on rack into the roasting pan, if it isn’t already in it.
4. Lift cheesecloth out of liquid and squeeze it slightly, *You want this to be wet but not sopping, but more than mere damp; reserve remaining butter and wine mixture on your stove top on warm for future basting. Spread the cheesecloth evenly over the breast and about halfway down the sides of the turkey covering it completely; including the leg area. Fill in bottom of roasting pan with the cut sections carrots, celery, parsnips, turnip, and onions if you choose. Place turkey, in oven. Cook for 30 minutes (@ 425). Using a large pastry brush and turkey baster, baste cheesecloth and any exposed parts of turkey with butter-and-wine mixture. Reduce oven temperature to 350° afte rthe first 30 minutes at 425, and continue to cook for 2 and 1/2 more hours, basting every 30 minutes and watching then pan juices, when you are out of the butter and wine mixture baste with pan juices *Every 30 minutes; if the roasting pan gets too full, spoon out juices, reserving them for gravy. if you run out of basting liquid and the pan is dry, use chicken or turkey stock to continue basting- Scratch-made or store bought will both work.
5. After the second hour of cooking, rotate roasting pan so that the bird is facing the opposite direction. Baste turkey with pan juices. If there are not enough juices, continue to use the butter-and-wine mixture or at this point homemade chicken stock will do. The skin will get fragile as it browns, so baste carefully. Cook 1 more hour, basting after each 30 minutes.
6. After the 3.5-4 hour of cooking, insert an instant-read thermometer into the thickest part of the thigh, avoiding any bones. The temperature should reach 170° (stuffing should be between 140° and 160° ) and the turkey should be golden brown with the crust a beautiful crisp and shinny appearance under the cheesecloth, *you may need to remove the cheese cloth to continue the browning process, however i have not had to do this, the cheesecloth ensures you breast meat will be juicy, so i have always kept it covered right up until time to carve. The breast does not need to be checked for temperature. If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.
While Bird is cooking make Pomegranate Molasses: Combine 24 ounces of Pomegranate Juice and 2 cups of granulated sugar in a sauce pan and place over medium heat. Bring to a boil and then reduce to a simmer, cook for 1.5 hours or until mixture is thickened like molasses.
7. When fully cooked, transfer turkey to a serving platter and let rest for about 30 minutes before cutting. Garnish your plater with Red Grapes, Small Red Apples, and cut open pomegranate Fruit for presentation. Combine with Floral greens to make a stunning presentation.
8. Apply the Pomegranate molasses using a pastry brush all over the bird, until its glossy and fully coated.
All entries must follow official rules and regulations, which are posted below.
By submitting a recipe and photo, you fully agree to Official Rules set forth below and give posting permissions to Palm Beach Happening.
You must be over the age of 18 and a resident of Palm Beach County, Florida in order to enter.
Keep it clean, people. Palm Beach Happening will attempt to keep all objectionable messages off this forum (a.k.a. nasty comments). However, it may not be possible to review all messages. Do not post any messages that are obscene, vulgar, sexually oriented, hateful, threatening, or otherwise violate any laws. They will be deleted and/or reported. Palm Beach Happening reserves the right to remove, edit, move or close any thread for any reason. Palm Beach Happening shall not be responsible for any comments that are posted and entrant shall have no rights whatsoever against any party for slander, libel or defamation.
By entering this contest, you agree to allow Palm Beach Happening to post your photo and first name on the website.
The Fine Print
NO PURCHASE NECESSARY TO ENTER OR WIN.
Title: Palm Beach Happening Thanksgiving Recipe Contest!
Term: November 7 – December 2, 2017. Prize must be claimed within 3 months of contest end date.
Pictures must not be digitally altered or enhanced.
The picture must not contain material that violates or infringes another’s rights, including but not limited to privacy, publicity or intellectual property rights, or that constitutes copyright infringement
The picture must not, in the sole and unfettered discretion of the Sponsors, contain material that is inappropriate, indecent, obscene, hateful, tortuous, defamatory, slanderous or libelous;
The picture must not, in the sole and unfettered discretion of the Sponsors, contain material that promotes bigotry, racism, hatred or harm against any group or individual or promotes discrimination based on race, sex, religion, nationality, disability, sexual orientation or age; and
The picture must not contain material that is unlawful, in violation of or contrary to the laws or regulations in any state where picture is created.
An entrant may submit more than one picture/entry to the Contest.
Submit a photo of their dish, as well as recipe, to our primary e-mail, [email protected].
No pictures will be acknowledged or returned. By entering a picture in this Contest, the Entrant grants a nonexclusive, transferable, royalty-free, worldwide license to Palm Beach Happening; Happenings Media, LLC; (“Sponsors”) to edit, to adapt and publish such picture throughout the world in perpetuity, without attribution, compensation, permission or further notification to the entrant, his/her successors or assigns, or any other entity, unless prohibited by law.
Contest prizes: First prize: Copy of “Batter Up, a sprinkle of recipes from a competitive eater” by Mary Bowers; Second prize: 4 free tickets for Wicked Delray Ghost Tours, Third Prize: 2 free tickets to the South Florida Science Center and Aquarium.
Winner determination: Winner will be determined by public voting on the Palm Beach Happening’s Facebook Page, as well as by Fanpage Karma’s Good Luck Fairy. Voting will be publicized via various social media outlets.
Winner requirements: Palm Beach Happening will contact the potential prize winner within ten (10) days of winning in order to claim his/her prize. If a potential winner cannot be contacted, fails to execute and return any documents requested by Palm Beach Happening within the required time period, or prize is returned as undeliverable, potential winner forfeits the prize. If the potential Grand Prize winner is disqualified for any reason, the picture with the next highest amount of votes will win. Prizes can be redeemed after the conclusion of the Contest and verification of each winner. Acceptance of any prize shall constitute and signify winner’s agreement and consent that Sponsor may use the winner’s, name, city, state, likeness, Contest entry and/or prize information in connection with the Contest, in commerce and in all media worldwide, including the Internet, without limitation and without further payment or consideration, except where prohibited by law.
By entering this Contest, all entrants agree to release, discharge, indemnify and hold harmless Sponsors and their respective parent companies, subsidiaries, affiliates, suppliers, distributors, advertising/promotion agencies, and prize suppliers, and each of their respective officers, directors, employees and agents (collectively, the “Released Parties”) from and against any claim or cause of action, including, but not limited to, personal injury, death, or damage to or loss of property, arising out of participation in the Contest, breach of any of the Contest rules and/or receipt or use or misuse of any prize.
Sponsors assume no responsibility for any of the following in connection with the Contest: any error, omission, interruption, deletion, defect, or delay in operation or transmission; communications line failure; theft or destruction of or unauthorized access to Contest entries; or alteration of entries or votes. Sponsors are also not responsible for any problems with or technical malfunction of any telephone network or lines, computer online systems, servers or providers, computer equipment, software, failure of any email entry or vote to be received on account of technical problems or traffic congestion on the Internet or at any website, human errors of any kind, fraud by any entrant, Finalist or vote, or any combination thereof, including without limitation any injury or damage to entrants’, voters’ or any other persons’ computers related to or resulting from participation, uploading or downloading of any materials in this Contest. Further, Sponsors make no warranties whatsoever in connection with this Contest and are not responsible if the Contest winner is not satisfied with the prize in any way.
Entries void if the Sponsors determines the picture to not be an original, or if the entries are illegible, incomplete, damaged, irregular, altered, counterfeit, produced in error, obtained through fraud or theft or otherwise non-compliant with these Official Rules. By participating, entrants and voters also agree (a) to be bound by these Official Rules; and (b) that the decisions of the Sponsors are final and binding with respect to all matters relating to the Contest. By accepting a prize, each winner agrees that Sponsormay use each winning picture and each winner’s name, picture, likeness, and/or voice in any publicity or advertising relating to the Contest without further compensation or approval (except where prohibited by law). The Sponsors reserves the right to verify the validity and originality of any entry and/or entrant (including an entrant’s identity and address) and to disqualify any entrant submits an entry that is not in accordance with these Official Rules or who tampers with the entry or voting process. Failure by the Sponsor to enforce any of its rights at any stage does not constitute a waiver of those rights.
Right to Cancel or Suspend Contest: If for any reason the Contest is not capable of running as planned, due to infection by computer virus, bugs, worms, trojan horses, denial of service attacks, tampering, unauthorized intervention, fraud, technical failures, or any other causes beyond the control of Sponsorthat corrupt or affect the administration, security, fairness, integrity, or proper conduct of this Contest, including but not limited to the prize provider’s failure to provide the prize for any reason, Sponsorreserves the right, at its sole discretion, to cancel, terminate, modify, or suspend the Contest. In such event, no prizes will be awarded.
Winners List: Winners’ names will be available online at the Palm Beach Happening Facebook fan page, at www.PalmBeachHappening.com, and www.twitter.com/PalmBeachHappening after completion of the contest. We will also contact the winner directly via Facebook message.
Laws: This Contest is subject to and shall be governed by the applicable laws of the State of Florida.
Data privacy: By entering, entrants agree that personal data, including without limitation name and address, may be processed, shared, and otherwise used for the purposes and within the context of the Contest and any other purposes outlined in these Official Rules. The data may also be used by the Sponsors in order to verify the participant’s identity, postal address, and telephone number or to otherwise verify the participant’s eligibility to participate in the Contest. Participants have the right to access, review, rectify, or cancel any personal data held by Sponsors by writing to [email protected]