Thanksgiving recipes from Mitchell's Fish Market - DC News FOX 5 DC WTTG

Thanksgiving recipes from Mitchell's Fish Market

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(WJBK) -- Get these recipes courtesy of Mitchell's Fish Market. This year, Mitchell's is offering a three-course Thanksgiving menu priced at $24.99 for adults and $8.99 for children. The restaurant is open 1-7 p.m. on Thanksgiving. Learn more at www.mitchellsfishmarket.com.

Apple-Herb Stuffing

Yield - 40 scoops

Ingredients:
2 tbsp olive oil
1 lb applewood smoked bacon, small dice
2 oz. garlic butter
1.5 lbs white onions, small dice
1 lb celery, small dice
1 lb crimini mushrooms, sliced then rough chopped
2 oz. minced garlic
2 lbs Granny Smith apples, peeled and cored
2 tbsp salt and pepper
1 tbsp Cajun seasoning
2 cups apple juice
2 oz parsley
1 oz sage
5 eggs
5 lbs sourdough bread, dry
2 quarts cold chicken stock
4 oz. melted garlic butter

Method:
1. In rondo over medium heat render bacon in olive oil until bacon starts to crisp, about 5 minutes.
2. Add garlic butter, onions, celery, mushrooms and garlic and cook until onions are translucent.
3. Add apples, salt & pepper and Cajun seasoning and continue to cook for another 5 minutes.  Deglaze with apple juice, scraping off any brown bits that might be on the bottom of the pan.  Pour mixture into a lexan.
4. In a stainless bowl whisk together eggs, parsley and sage then add to above lexan.
5. Add dry bread and cold chicken stock to above lexan and with gloved hands mix together stuffing until all ingredients are fully incorporated.  
6. Spray a hotel pan evenly with pan spray then place stuffing in hotel pan.  Pour melted garlic butter evenly over stuffing then cover with saran wrap then foil.  Bake in a 350° oven (high fan) for 30 minutes.  Remove saran wrap and foil and bake an additional 15 minutes or until internal temperature is 180°.

Note:  Hold for no more than 3 hours maximum.  You can drizzle a little hot chicken stock over the stuffing to moisten if it becomes a little dry during holding.  It is best to bake batches throughout the day.  You can also split into ½ hotel pans cook more frequently.
Note:  You can make stuffing a day ahead and bake day of service.  It will take an additional 15-20 minutes to reach 180° when baking from cold refrigerated temperature.  

Cranberry Relish

Yield - 80 scoops

Ingredients:
4 lbs fresh cranberries
4 cups granulated sugar
2 tbsp vanilla extract
2 cups Tropicana orange juice

Method:
1. Wash cranberries in a colander under cold water then add to a stock pot.  Add sugar, vanilla extract and orange juice.  Stir well and bring to a boil.  Reduce heat and simmer for 30 minutes, stirring frequently to prevent scorching.  
2. Place in a 1 gallon cambro and place in an ice bath.  Once cooled to below 40°, label, cover and hold in walk-in until service.

Turkey Rub


Yield - 1.5 quarts

Ingredients:
1 quart olive oil
1 cup fresh lemon juice
1/2 cup chopped thyme
1/2 cup chopper parsley
2 tbsp cajun seasoning
1/2 cup paprika
2 tbsp kosher salt

Method:
Measure all ingredients and place in a stainless bowl.  Whisk together until incorporated.  Using a rubber spatula scrape the rub into a 1/6th pan.  Cover, label and place in walk-in until needed.
NOTE:  mix well before using

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