Jason Skrobar's Thanksgiving Dishes

Sweet Potato & Sage Biscuits

makes 9 biscuits

2 ¼ cups all-purpose flour
3 ½ tsp baking powder
1 tbsp brown sugar
1 tsp ground cinnamon
½ tsp kosher salt
6 tbsp unsalted butter, cubed and cold
¾ cup buttermilk, chilled
¾ cup sweet potato mash, chilled
1 large egg yolk
1 tbsp whole milk
9 fresh sage leaves

Preheat the oven to 450°F.
In a large bowl, whisk together the flour, baking powder, brown sugar, cinnamon, and salt.
Add the cold, cubed butter, and using your fingers, work it into the flour mixture until it resembles coarse crumbs.
Place the bowl in the fridge for 5–10 minutes to rechill the butter.
In a separate small bowl, whisk together the chilled buttermilk and mashed sweet potatoes until smooth.
Remove the flour mixture from the fridge, and gently stir in the buttermilk-sweet potato blend using a fork until just combined.
Be careful not to overmix—the dough should look ragged.
Turn the dough out onto a floured surface and gently shape it into a ball.
Press it into a square about ¾-inch thick.
Using a 2 ½-inch round cutter, cut out biscuits and transfer them to a cast iron pan.
Gather the scraps, reshape the dough, and cut out more biscuits until you have 8 rounds.
In a small bowl, whisk the egg yolk and milk together, then brush this mixture over the tops of the biscuits.
Place one sage leaf on the top of each biscuit. Bake for 13–15 minutes or until the biscuits are golden brown. Enjoy! 

Bacon-Wrapped Stuffed Turkey Breast with Apple Cider Glaze Stuffing

1 tbsp extra-virgin olive oil
3 cloves of garlic, minced
6 cups mixed greens (spinach, kale, Swiss chard), chopped
1 cup ricotta ½ cup freshly grated parmesan cheese
Kosher salt Cracked black pepper
Turkey 1 tsp extra-virgin olive oil
1 boneless, skin-on turkey breast
10-12 slices bacon
Glaze 1 cup apple cider
2 tbsp runny honey
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tsp fresh thyme, chopped
Kosher salt
Cracked black pepper

Preheat the oven to 325°F and line a baking sheet with parchment paper. We’ll start by making the filling. Add the oil to a large cast iron pan set over medium-high heat. Once the oil begins to shimmer, sauté the garlic until fragrant, about a minute. Add the greens in batches and sauté until cooked down and wilted. Remove from the heat and transfer to a large mixing bowl. Mix in the ricotta and parmesan and season with salt and pepper. Set aside. Next, we’ll butterfly and stuff the turkey breast. Pat the turkey breast dry and place it skin side down on a cutting board. Using a sharp knife, start cutting horizontally through the thickest part of the breast. Go slowly and carefully, but don’t cut all the way through. You want to stop just before you reach the other side. Once you've made your cut, open the turkey breast like a book so it lies flat. Evenly spread the greens and cheese mixture over the inside of the turkey breast. Then, starting from one long side, tightly roll the breast up around the stuffing, like rolling a log Position the turkey with the seam facing down and tuck the skin under at both ends. Wrap a length of kitchen twine around the outer edges and tie it securely. Continue with 2 -3 more pieces of twine to secure the breast thoroughly. Transfer the turkey to a In a small saucepan, combine apple cider, honey, Dijon mustard, apple cider vinegar, thyme, salt, and pepper, and whisk to combine. Bring to a simmer over medium heat and cook for 10-15 minutes or until the glaze has reduced and thickened slightly. Place the turkey on the prepared baking sheet and brush with half the glaze. Roast for 40–45 minutes or until the skin is golden and starting to crisp. Remove the turkey from the oven and carefully cut off the twine. Lay bacon slices over the turkey, slightly overlapping them, and tuck the ends underneath to hold them in place. Brush with the remaining glaze, return the turkey to the oven, and roast for 30–40 minutes.  Increase the temperature to 400°F and cook for another 5-10 minutes until the bacon is browned and crisp. The turkey is done when an instant-read thermometer registers 165° when inserted into the thickest part of the breast. Transfer the turkey breast to a serving platter and let rest for 20 minutes before slicing. Enjoy! 

Warm Smashed Potato Salad with Creamy Dijon Vinaigrette Potatoes

1 ½ lbs baby potatoes
2 tbsp extra-virgin olive oil
Kosher salt and cracked black pepper
Vinaigrette ¼ cup
Dijon mustard 2 tbsp mayonnaise
1 tbsp runny honey
2 tbsp apple cider vinegar
¼ cup extra-virgin olive oil
Kosher salt and cracked black pepper

Assembly ½ cup crisply bacon, crumbled (optional) ¼ cup fresh parsley, chopped 2 green onions, thinly sliced 2 tbsp capers Preheat the oven to 425°F and line a baking sheet with parchment paper. Set a pot of well-salted water over high heat and bring to a boil. Add potatoes and cook until fork tender, about 12-15 minutes. Drain and cool the potatoes. Once they are cool enough to handle, place them on the prepared baking sheet. Gently smash the potatoes with the bottom of a glass or pot. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 20-25 minutes or until golden brown and crispy around the edges. While the potatoes are roasting, make the vinaigrette. In a small mixing bowl, whisk together the Dijon, mayo, honey, and apple cider vinegar. Slowly stream in the olive oil while whisking until smooth and creamy. Season with salt and pepper. To assemble, place the crispy smashed potatoes in a large mixing bowl and toss with the vinaigrette. Transfer to a serving platter and sprinkle with the bacon (if using), parsley, green onions and capers. Enjoy!