Chef Patrick Story has been serving delicious German food to the patrons of Hollerbach’s Willow Tree Cafe for ten years, so this guy knows a thing or two about pleasing a crowd. With the Hollerbach family celebrating fifteen years in Downtown Sanford, Chef Pat having just purchased a beautiful home in Uptown with his wife and two lovely daughters, and Thanksgiving being a holiday that’s all about Gemütlichkeit, how could we not ask Pat to share a recipe with us this season? With a taste of all your Thanksgiving favorites in every bite, Pat’s Cast Iron Feast is perfect for first time Thanksgiving hosts or veterans who want to avoid the requisite holiday drama. (‘Cause ain’t nobody got time for that.)
Enjoy this super practical take on the Thanksgiving meal, direct from the kitchen of Chef Pat. We guarantee it will keep you focused on the important things this holiday: family, gratitude, and alcohol.
“As I was thinking of what I wanted to cook for Thanksgiving, I began to think of all the reasons not to cook a big, traditional meal. I want to be able to enjoy my family, and not worry about preparing a giant dinner that will leave an even bigger cleanup. So, I decided to put all my favorite things about Thanksgiving dinner into one pan, and here’s what I did!”
Ingredients
2 lbs. boneless turkey
2 sweet potatoes, peeled and cut into ½-inch rounds
1/2 c. brown sugar
1/2 c. butter, melted
1 white onion, julienned
1 c. sliced mushrooms
1/4 c. chopped fresh herbs (parsley, sage, thyme, and rosemary work nicely)
1/2 lb. Swiss cheese, grated
1 10½-oz. can condensed cream of mushroom soup
1 c. milk
1 box stuffing mix
Salt and pepper to taste
Method
Preheat oven to 375 degrees F.
Pour half of melted butter into bottom of cast iron pan (9–10-inch).
Evenly spread brown sugar into butter.
Place sweet potatoes on top of sugar and butter. Lightly season with salt and pepper.
Place turkey in an even layer on top of sweet potatoes. Lightly season with salt and pepper.
Add onions, mushrooms, and herbs.
Distribute cheese evenly over veggies.
In a separate bowl, mix soup and milk. Pour over cheese.
Spread stuffing mix over the dish.
Pour remaining melted butter over stuffing.
Cover with foil and bake for 55 minutes.
Remove foil and bake uncovered for another 10–15 minutes or until stuffing is browned.
Serve with a nice cranberry relish and enjoy minimal cleanup!
A Chef’s Tips for Hosting Thanksgiving
Plan ahead
Make an ingredient list and a prep list. Chefs have a term called mise en place, which means “to have everything in its place.” It refers to having all of your ingredients ready to go before you begin preparing the meal. Say you have onions in multiple dishes; chop all of your onions at the same time and reserve them for all future uses.
Clean as you go
Don’t pile all of your dishes until the end. There is nothing worse than getting done cooking, then eating, and then having to wash all the dishes you just soiled. Before you begin final preparations, clean so that only the bare minimum of dishes remains (preferably just the ones that are still being used to cook). This will ensure minimal cleanup afterward and maximum enjoyment of your meal and guests.
Show off
Why waste all of the time and effort in making an unforgettable meal by not making your food look as good as it tastes? There are some nice options for oven-to-table-to-storage dishes that make life simple; also, nice platters for your main dish will do the trick nicely. If you want a garnish, try to use items that are both edible and that complement your dish!