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Making a Five Star Thanksgiving - Valley News Live - KVLY/KXJB - Fargo/Grand Forks

Making a Five Star Thanksgiving

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If you're looking to impress this thanksgiving but you're not a five star chef. No worries, we've got you covered.

The chefs at Ushers House in Moorhead woke up early with the Valley Today this morning, to share their expert culinary advice with the valley.

They took a unique approach to your traditional stuffing and whipped up a mouthwatering cranberry dessert. Even grilled up some elk and salt cod, in-case you're not having turkey this thanksgiving.

Stuffing

  • Cube 1 loaf of bread
  • 2 eggs
  • 3 ears of corn, grilled then removed from cob
  • 1/2 cup chicken stock
  • Mine and saute 1 bell pepper, 1 red onion, 1 carrot
  • salt and pepper

After sauteing, mix everything in a large mixing bowl then pack into a Pyrex pan and bake for 25-30 minutes, uncovered.  

Cranberry Dessert

  • 1 bag of cranberries
  • 1 lime , zest and juice
  • 1 shot of tequila - cooked off
  • salt and pepper
  • 3 cups white sugar
  • 2 cups brown sugar

Cook off tequila then throw in everything else and reduce by about half.

Whipped Cream

  • 2 cups cream
  • 1 1/2 cup powdered sugar
  • 1/2 cup sugar
  • 1 tbs. cinnamon
  • 1 zested orange
  • 1 vanilla bean

Whip until stiff

Cod

  • 2 tbs. thyme
  • 1 lemon 1/2 fir juicing to out on cod
  • 4 cups salt
  • 1/2-3/4 cup of water

Mix water and salt set aside, juice lemon over cod and lay slices on the cod with thyme. Pack the salt mixture over the cod and then bake at 375 for about 25-35 minutes.

Rice Pilaf

  • 1 1/2 cup wild rice-cooked off
  • 1 cup white rice-cooked off
  • 1 bell pepper-diced fine and saute
  • 1 yellow onion-diced fine and saute
  • 1/4 cup dried apricots sauteed
  • 1/3 cup blue cheese
  • Salt and Pepper

Combine and mix

 

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