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Chef Christian Feher: Laid Back Thanksgiving Dishes

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Daytime

Published: November 7, 2011

If you're already feeling a little anxious about hosting thanksgiving dinner, now's the time to calm down and put things in perspective. Visiting the "Daytime" kitchen to show us how to be stress free and enjoy a laid back Thanksgiving is Chef Christian Feher.

Beer-Braised Turkey Sausages on a Bun

Yields: 4 generous servings

Ingredients:
- 6 turkey sausages
- 2-3 large onions
- 1 tsp of Paprika
- olive oil
- salt and pepper to taste
- 1 bottle or can of beer
- sausage buns
- Dijon Mustard
- Stuffing (optional - see recipe below)

Instructions:

NOTE: Make sure that you use a skillet which can be placed in the oven - no plastic handles.

1. Julienne the onions and fry them in the skillet with a little bit of olive oil, salt, paprika and pepper. Cook them until they start to get soft and translucent 15 minutes or so.

2. Add the sausages to the skillet, along with 1/2 to 1 cup of beer.

3. Place in oven and roast at 400 for 20-35 minutes until the sausages are cooked through. Check every 10 minutes, and if too much beer has evaporated, add a little more.

4. You should end up with sausages fully-cooked through, and soft cooked onions

5. Put stuffing in the bun (optional), and then the sausage. Top with cooked onion and dijon mustard.

Quick Stuffing Recipe

I like to use fresh bread to make my stuffing, I find that it turns out nice and moist with an excellent texture.

Yields: 4 generous servings

Ingredients:
- 1 to 1.5 Lbs of fresh French or Italian bread
- 1 onion
- 3 celery ribs
- 2 cloves of garlic
- 1 tbsp of dried parsley
- 1/2 tbsp of dried Italian herbs
- Chicken stock (make sure it's very flavorful)
- Olive oil
- salt and pepper

Instructions:

1. To cut the bread into small pea-sized pieces, I like to break it up into large chunks and pulse them in a food processor. Set aside.

2. Dice the onion and the celery, and mince the garlic.

3. Heat up a little olive oil in a pot and begin to cook the onion, garlic and celery. Keep it moving so that the garlic doesn't burn. Cook until the onion starts to get soft and translucent.

4. Add the parsley and herbs.

5. Add the bread and stir a couple of times. Then slowly add some chicken stock while stirring. Add the chicken stock gradually until you get the consistency that you want. Adjust salt and pepper and enjoy.

Cumin Gravy Recipe

You will be thickening this gravy with what is called, in French cuisine, a "roux". A roux is a mixture of flour and oil, mixed to the consistency of toothpaste, which you will whisk into the hot liquid to thicken it into a gravy.

Yields: 3 cups or more

Ingredients:
- 2 cups or more of chicken or turkey stock (depending on how much gravy you want to make)
- 1/2 onion
- 1 clove of garlic
- 1 to 2 tsp of cumin powder
- 1 to 2 tbsp of soy sauce
- 1 tsp of gravy browner
- salt and pepper to taste
- vegetable oil
- All-purpose flour

Instructions:

1. Prepare the roux by mixing 1 cup of flour with enough vegetable oil to make a consistency like toothpaste. Set aside.

2. Dice the onion and mince the garlic. Add a little oil to a sauce pan and start to cook the onion, garlic and cumin until it becomes soft and jelly-like.

3. Add the chicken stock, soy sauce, and gravy browner and bring it to a simmer. Make sure that the chicken stock is flavorful (use bullion - don't use ready-made stock)

4. With a whisk, whisk in a little bit of roux at a time while whisking vigorously until desired thickness is reached. Turn the heat to med-low and simmer the gravy slowly for another 10 minutes to cook the flour. Adjust salt, pepper and seasonings if necessary and you're done.

Sweet Potato French Fries Recipe:

Yields: On average 1 to 2 sweet potatoes per person.

Ingredients:
- Sweet Potatoes
- Vegetable or peanut oil
- Salt and pepper
- A deep fat fryer

Instructions:

1. Get the oil in the deep fat fryer as hot as it will go (375 is a good frying temp)

2. Peel and cut the sweet potatoes into "sticks".

3. Fry them in the deep fat fryer until they are crispy on the outside and cooked through on the inside.

4. Drain, dump out into a bowl lined with paper towel to absort excess oil and season with salt and pepper right away.

For more information on Christian:
www.tampabaychef.com

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