To state the obvious, Thanksgiving is quickly approaching and if you’re anything like us, you cooks are scrambling to put together your own personal menus for the holiday. To help you out a bit, we rounded up four Caesars Entertainment Atlantic City chefs to assist in giving you some festive recipe ideas.
Most Americans enjoy some kind of turkey for this one. Chef Joseph Muldoon from The Reserve at Bally’s Atlantic City set us up with an exquisite turkey dish with a twist. This would be perfect for those of you who are sick of traditional, roast turkey or feel like spicing up your holiday with something delicious and different. Let us introduce you to Chef Muldoon’s Turkey Osso Bucco with Porcini and Sage Laced Turkey Glace.
Recipe & Cooking Tips:
For The Turkey and Sauce
4 18-24 oz Turkey Legs (Frenched) (Cross Cut Horizontally)
1 cup of Celery (medium diced)
1 cup of Carrots (peeled and medium diced)
1 cup of Vidalia Onion (medium diced)
4 oz. Vegetable Oil
2 oz. Dried Porcini Mushrooms
8 oz. White Wine
1 gallon Dark Chicken Stock or Turkey Stock (if available)
1 bunch Sage
TT Kosher Salt
TT Ground Black Pepper
The cooking time for the Turkey Leg is approximately two hours. Braising is normally a technique applied to tougher cuts of meat; however turkey meat needs only to be brought up to its proper cooked temperature to be consumed. Nevertheless, the combination of the flavorful leg meat slowly cooking in this rich sage-laced broth is quite worth the extra time.
*If you choose to cut the Turkey Legs, only cut enough off the bottom to have in stand up straight on a plate. If this is completed, the flavor intensity will be much greater but you must tie the skin around the bone on the top and bottom with butcher’s twine so that the meat is held within the pocket of the skin while cooking.
To begin, season your turkey legs with salt and pepper and heat your vegetable oil in a tall stockpot (large enough to fit the turkey legs standing upright with the cooking liquid fully covering the bone) under medium to high heat. Sear the turkey legs face down and then on all sides to extract as much flavor from this process as you can. Once the turkey is finished searing remove it from the pan and add the carrot, celery, and onion to the pot and begin to cook under medium heat. Once the mirepoix is beginning to caramelize, deglaze the pot with the white wine and scrape the bottom of the pot with a wooden spoon. Make sure all of the darker sediment is lifted from the bottom of the pan and begins to melt into the cooking liquid. Once the bottom of the pot looks good, place the legs upright into the pot; add the porcini mushrooms, sage, and dark chicken stock – just enough to cover (if you are fortunate enough to have a pot that is tightly fitting the legs as opposed to letting them float around in the liquid would certainly be ideal). Let the liquid come to a moderate boil and then lower the fire to a slow boil and then the turkey should take about an hour and forty five minutes to finish. You can check the turkey’s temperature with a thermometer, once they are finished remove the legs from the liquid, strain and reduce the liquid until it can coat the back of a spoon. Finish by basting the turkey leg with the naturale glace until it hits the plate. Serve with the reduced stock and maybe garnish with some fried sage leaves. Enjoy and don’t forget to remove the butcher’s twine if you used it.
Aside from the usual potatoes and stuffing, most fancy at least some kind of green stuff to serve as a side dish. (We at least try to pretend we are somewhat healthy until dessert hits, right?). Chef Rob Schoell from the Foundation Room at Showboat Atlantic City hooked us up with an amazing brussels sprout recipe that tastes incredible AND will keep us from feeling too gluttonous.
1 1/2 pounds Brussels sprouts
3 tablespoons extra virgin olive oil
1 tablespoon kosher salt
½ tables spoon fresh ground black pepper
¼ cup shaved pecorino romano
2 table spoons roasted pine nuts
- Preheat oven to 400 degrees F (205 degrees C).
- Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
- Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary.
- Toss with roasted pine nuts
- With a vegetable peeler shave off some pecorino romano cheese over the dish and serve immediately
Graham Cracker Crust
3/4 cup graham cracker crumbs
1/2 cup pecans, finely chopped
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 stick unsalted butter, melted and cooled
1 1/2 cups canned solid-pack pumpkin
3 large eggs
1/2 cup packed light brown sugar
2 tablespoons heavy cream
1 teaspoon vanilla
1/2 cup granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 (8-ounce) packages cream cheese, at room temperature
Sour Cream Topping
2 cups sour cream
2 tablespoons granulated sugar
Invert bottom of a 9-inch spring-form pan (to create flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan. Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust, 1 hour.
Put oven rack in middle position and Preheat oven to 350°F. Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined. Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth. Pour filling into crust, smoothing top, then put spring-form pan in a shallow baking pan (in case spring-form leaks). Bake until center is just set, 50 to 60 minutes. Transfer to rack and cool 5 minutes. (Leave oven on.)
Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes.
Cool cheesecake completely in pan on rack, about 3 hours.
Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room temperature before serving.
For an easy garnish, dip the leftover graham Crackers in melted chocolate and serve as a garnish.
Now, all this information was a goldmine for cooks and foodies, right? Well what about the peeps who just like to eat? We suggest that all of YOU come down to Caesars Entertainment in Atlantic City for Thanksgiving. We have a plethora of different menus for you to choose from. Find the perfect one that fits your taste buds. Food, fun and entertainment! What could make a better holiday? Cheap room rates, perhaps? Rates for Thanksgiving week will start at $58. Maybe these menus will help you decide what awesome deal to take advantage of! Let us know what your pick is, and whatever you choose, Happy Thanksgiving to you & yours!
2012 Caesars Entertainment Thanksgiving Menus
(Asian Royal Noodle House will also be open).