Rachael Ray Spills Shortcuts To Make A Full Thanksgiving Dinner in 1 Hour – (Yes, ONE Hour)
Culinary icon Rachael Ray recently released her latest cookbook. Focusing on traditions and memories from the kitchen after turning 50, the Food Network star shares recipes and family stories in her newest written offering.
With her selection of books, plethora of shows, and name-brand product line, Ray has proven herself as a master in the food space. With Thanksgiving just days away, the kitchen goddess reveals that you can make the full festive meal in just one hour. While it seems hard to believe, if it’s coming from Ray, it must be possible.
A full menu
Ray is never one to shy away from a challenge. When it comes to planning a holiday spread, she believes in keeping the meal simple and inexpensive. For her 60-minute feast, she includes several savory dishes that will impress even the pickiest of guests.
According to People, the menu consists of Maple-Rosemary Turkey Breasts, Lemon-Garlic Mashed Cauliflower or Potatoes, Sautéed Kale or Spinach with Dates and Nuts, No-Fail Gravy, 2-Ingredient Cranberry Sauce and a Pumpkin Pie Spiced Dutch Baby With Pears & Sticky Maple Nuts.
All that in 60 minutes? Sound too good to be true? Not to Ray!
The biggest time saver on Ray’s menu is opting to serve turkey breasts rather than the whole bird. “We make turkey in pieces, whole pieces of breasts and legs and drummers […] so that we can cook up as many of those parts as we need,” she advises.
Ray recommends two (2 lb.) turkey breasts cooked in a cast iron skillet, which get covered in a buttery mustard-maple syrup glaze. Cooking the turkey dish this way requires only 40 minutes of roasting time, as opposed to the hours (and hours) of time necessary for a full turkey. Her recipe serves eight but can easily be doubled.
A quick sauté of the veggies, then adding dates and nuts provides a fast yet elegant side dish. Ray suggests using mashed potatoes or cauliflower (for the health conscious) as another side. For those who insist on cranberry sauce, Ray says that can be made days ahead of time.
No pie crust?
Dessert is a must at any Thanksgiving table. Ray loves serving her culinary producer Grant Melton’s recipe, Pumpkin Pie Spiced Dutch Baby With Pears & Sticky Maple Nuts. The pancake-like sweet treat can be prepared days in advance, and doesn’t require the hassle of making a crust.
“Make the batter and sautéed pears ahead of time and assemble them in the hot cast-iron skillet just before baking,” Melton advises. “Bring both ingredients to room temperature before using.” The result is a combo of the sweet sautéed fruit with maple nuts. Be sure to add vanilla ice cream as the pièce de résistance.
Ray always aims to make food accessible to home cooks, learning her culinary craft from her family. “I grew up in industrial kitchens. My mom was one of ten kids. Our family was always in the kitchen,” she said, according to CBS News.
The television personality talks about her upbringing and getting hands-on experience in her latest release, “Rachael Ray 50: Memories and Meals from a Sweet and Savory Life – A Cookbook.” A major part of Ray’s charm is her warmth and down-to-earth nature, which most likely stem from her humble beginnings. Never one for fancy titles, Ray says she’s “a waitress in my heart and a cook in my soul,” revealing that she worked in kitchens for years. “I’m a cook, not a chef,” she often says.
Check out Ray’s full 60-minute Thanksgiving menu and recipes, click here