What’s Happening?
 BLT Restaurants are delighted to host your Thanksgiving gathering this year. Look forward to a three-course menu of traditional favorites, which focuses on fresh, seasonal ingredients. Please call one of our restaurants to reserve your table today.
What’s cookin’?
If you’re cooking at home this Thanksgiving, the star of the show may be the juicy roasted turkey, but you can’t forget the sides! Chef Laurent Tourondel shares his recipe for Chestnut-Sausage Stuffing below.
Chestnut-Sausage Stuffing
1 tablespoon extra virgin olive oil
1 pound pork sausage, casings removed
1 stick (4 ounces) unsalted butter
1 large onion, diced
2 stalks celery, diced
4 -1/2 cups country-style bread, crusts removed, cut into 3/4-inch cubes
2 tablespoons roughly chopped thyme leaves,
2 tablespoons roughly chopped marjoram leaves
2 tablespoons roughly chopped fresh sage leaves
1 tablespoon roughly chopped rosemary leaves
9 ounces roasted chestnuts, peeled and sliced
2 eggs, beaten
½ cup chicken stock
Preheat oven to 350°F.
While your turkey is roasting heat a large sauté pan over medium heat. Add the oil and sauté the sausage meat breaking it up with a fork, for 8 to 10 minutes or until cooked through. In a large skillet, heat the butter over medium heat until foaming. Add the onions and celery. Cover and cook until soft, but not browned, about 12 to 15 minutes. In a large bowl, mix the cooked vegetables, bread cubes, herbs, chestnuts, and eggs. Warm the chicken stock and pour into the stuffing. With a slotted spoon, transfer the sausage to the bowl with the stuffing and mix well. Season to taste. Transfer stuffing to a buttered 11-x 8-inch ovenproof baking dish. Cover with foil and bake for 30 minutes. Remove the foil. Turn on the broiler and slide the dish under the broiler for 1 to 2 minutes or until the top is browned.
What’s Shaking:
Red Delicious Cocktail
| 6, 1/2-inch cubes red delicious apples |
|
| ¾ |
ounce freshly squeezed lemon juice |
| 1 oz |
ounce brown sugar & cinnamon simple syrup* |
| ¼ oz |
ounce orange juice |
| ¾ oz |
ounce Cointreau |
| 1 ½ oz |
ounces Absolut vodka |
|
In a shaker, muddle the apples in the lemon juice, simple syrup and orange juice. Add alcohol and ice and shake vigorously. Strain into a chilled martini glass and garnish with a slice of red delicious apple on the rim.
*To make brown sugar & cinnamon simple syrup: Bring 2 tablespoons of water to a boil. Stirring constantly, add 4 tablespoons of brown sugar and allow to dissolve. Remove from heat, add a pinch of cinnamon and allow to cool.
Make your Thanksgiving reservations today!
BLT MARKET, 1430 Sixth Avenue, NYC TEL: 212.521.6125
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BLT STEAK, The Ritz-Carlton, Charlotte TEL: 704.972.4380
BLT FISH, 21W 17th Street, NYC TEL: 212.691.8888
BLT FISH SHACK, 21W 17th Street, NYC TEL: 212.691.8888
BLT PRIME, 111E 22nd Street, NYC TEL: 212.995.8500
BLT BURGER, 470 Sixth Ave, NYC TEL: 212.243.8226
BLT BURGER, 3400 Las Vegas Blvd., Las Vegas TEL: 702.792.7888 |
