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CLICK on our Turkey Day Stars for their Thanksgiving message!
(Left to Right) Bottom Row: Sarah Stiles, Kerry Butler, Andrew Barth Feldman; Middle Row: Squigs Robertson, Kate Rockwell, George Salazar, Desi Oakley, Laura Bell Bundy, Michael Urie, Rory O’Malley, Jessica Rush, Cara Cooper, Tonya Pinkins, Vasthy Mompoint, Robyn Hurder, Nik Walker; Flying: James Monroe Iglehart, Lesli Margherita, Alex Brightman.
INDIGENOUS FAMILIES RELIEF FUND
The Relief Fund was established on March 15, 2020 when Ethel Branch, the former Navajo Nation Attorney General, started a GoFundMe Campaign to raise money to assist a few Navajo and Hopi families with purchasing two-weeks’ worth of food so they could go into self-quarantine and be protected from the initial onslaught of COVID-19 cases in the area.
The GoFundMe Campaign raised $5000 by the end of the day, and Ethel reached out to 8 amazing Navajo women leaders to ask for their assistance in spreading this aid broadly across the Navajo and Hopi Reservations. The Relief Fund soon had a Leadership Team of 12 amazing Navajo and Hopi women leaders and one honorary member and key partner, Klee Benally of Kinlani/Flagstaff Mutual Aid. The Team raised over $6 million on GoFundMe and formed Yee Ha’oolniidoo to manage the funds and conduct relief work.
As of September 21, 2020 the team and a legion of Navajo and Hopi volunteers all over the two nations has provided food and water to roughly 30,000 households (roughly averaging 4 persons per household) in over 80 Chapters on Navajo and in 9 of the 12 Hopi Villages. The team is also handing out masks and hand sanitizer with their Kinship Care Packages.
GET YOUR VIRTUAL PARADE CARDS
Artist Justin ‘Squigs’ Robertson celebrates the holiday season with his BPN Interactive Holiday Float (pictured above) and with this Special Edition mini-set of three foil-embossed cards, available in the Lights of Broadway shop for $20 for the set.
Sales of these cards will go to assist the work being done at American Indian Community House which has been serving the Indigenous community of New York City since 1969.
From Shake Shack: Holiday Chick’n Shack with Sage Gravy-Mayo, Bacon-Cranberry Relish, Greenmarket Vegetable Slaw, Toasted Potato Bun
This recipe makes four sandwiches and you will have extra sauces to use on almost anything!
Makes 2 cups or 400 grams
Bacon, diced small 110g
Shallots, diced small 60g
Cranberries, fresh 215g
Orange juice or Beet/Orange 170g
Orange, fresh half
Cinnamon stick 1 each
Star anise, whole fresh pinch
Sugar, granulated 20g
Pepper, fresh ground 2g
Weigh all ingredients separately. In a small sauce pan add the bacon and cook on low flame for approximately 8-10 minutes while stirring frequently. Add the shallots and the salt and stir. Cook this on low flame while stirring for 5 minutes. Add all the ingredients except for the orange and star anise. Using a fine zester or micro plane grater zest the outside of the orange and place the zest into the pot. Squeeze the orange directly into the pot as well. Using the same zester, carefully grate some of the star anise directly into the pot. 7 or 8 shakes on the zest is enough. Allow mixture to come up to a simmer while stirring frequently. Once it simmers allow it to cook for 5-8 minutes. Remove from the stove and allow to cool and set aside.
Sage Gravy Mayo
Makes 1 ½ cups or 312 grams
Powdered Turkey Gravy can be used in place of the turkey gravy mentioned below. If you plan to use this omit the turkey gravy and use 60g of the powdered mix.
Turkey gravy 80g
Thyme leaves, fresh 1 tsp
Rosemary leaves, fresh 1 tsp
Sage leaves, fresh 1 tsp
White vinegar 8g
Garlic, roasted cloves 10g
Black pepper, fresh 3g
Measure all ingredients separately and set aside. In a small sauce pot warm the gravy until it melts and is room temp or slightly warm and set aside to cool to room temperature. Chop all the fresh herbs roughly and place in the pot. Add all remaining ingredients into the sauce pan and whisk until well combined. Check if additional salt and pepper is needed. Reserve chilled until ready to use.
Buttermilk Ranch Dressing
makes 1 ½ cups or 350 grams
Apple Cider vinegar 15g
Sour cream 100g
Fresh buttermilk 25g
Kosher salt ¼ tsp
Cayenne pepper 1/8 tsp
Onion powder 1/8 tsp
Garlic powder 1/8 tsp
Black pepper 1/8 tsp
Weigh all ingredients separately than add them all to a mixing bowl and whisk until thoroughly combined.
Greenmarket Vegetable Slaw
Makes enough for four sandwiches
Carrot, medium 1 each
Celery root ½ bulb
Kale, curly, washed 6 leaves
Brussels sprouts 8 ounces
Red cabbage 3 ounces
Ranch dressing 3 ounces
Peel your carrots and celery root to ensure they are clean and dry. Wash your brussels sprouts and set aside. Peel the outer layer of your cabbage and set aside.Using a mandolin with the julienne attachment slice your carrots and celery root to matchstick size. Place in a mixing bowl with the ranch dressing. Using the same mandolin, switch the blade to just a 1/16-inch slice. Thinly slice the Brussel sprouts and place in the bowl. Slice the red cabbage the same way. Using a knife slice the kale into 1/8-inch strips and place the bowl, and mix until well combined. Taste to see if additional salt and pepper is needed. Once you’re happy with the flavor set aside until you build the sandwich.
Crispy Chick’n Sandwich
Chicken Breast 4 each, 3-ounce boneless chicken breasts
Paprika 1/8 tsp
Garlic, powdered 1/8 tsp
Onion, powder 1/8 tsp
Salt 1/8 tsp
Black pepper, ground fresh ¼ tsp
Flour 2 cups
Canola oil 1 quart
Weigh all ingredients and set aside. Place your chicken breasts in a shallow pan and add the salt, paprika, garlic, onion and black pepper and mix thoroughly. Add the buttermilk and mix again. Wrap in plastic film and refrigerate for a minimum of 8 hours or up to 24 hours. Add your oil to a pot large enough to be half full. When you are ready to cook the chicken turn on the pot and make sure your oil is 350 degrees before you cook your chicken. Lay the flour onto a shallow pan. Remove the chicken from the buttermilk and dredge in the flour. Than place the chicken back into the buttermilk mix to coat evenly, then back into the flour to coat evenly. Carefully lower the chicken breasts into the oil. The chicken will take from 3 to 4 minutes to cook. To ensure its cooked properly use a meat thermometer and insert into the thickest part of the chicken for a desire 165-degree internal temperature. Once its cooked, carefully remove the chicken from the oil and place on a pan to rest.
Building the Sandwich
Martin’s Potato Buns 4 each
Butter ½ stick
Crispy Chicken 4 each
Greenmarket Slaw 2 cups
Bacon Cranberry Relish 4 ounces
Sage Gravy Mayo 2 ounces
Place ¼ stick of butter into a large skillet to melt on medium flame. Open the four potato buns and place them on top of the butter and allow to slowly toast until the bread warms through and is golden brown. Remove from the pan and set on your working station. Using a table spoon add approximately ½ ounce of the Sage Gravy Mayo on the bottom bun. Place one chicken breast on top of the mayo. Repeat for the remaining sandwiches. Place one ounce of cranberry relish on the top bun of each sandwich. Place up to ¼ cup worth of the slaw on top of each chicken breast. Gently close the sandwich and serve! Enjoy!
From Shake Shack: Crunchy Koginut Squash Concrete
Shake Shack Vanilla Custard blended with Roast Organic Koginut Squash, Salted Pumpkin Seed Honeycomb and Pomegranate Seeds
This recipe makes four concretes and you will have extra honeycomb to use on almost anything!
Pumpkin Seed Honeycomb
Makes 10 ounces or 280 grams
Sugar, granulated 150g
Corn syrup 60g
White wine vinegar 3g
Baking soda 4g
Fleur de sel 4g
Pumpkin seeds 35g
Have a large cookie sheet ready and set aside. Weigh all ingredients and set aside separately. Place sugar, syrup, vinegar and water in a sauce pot on medium flame. Stir until sugar dissolves, then bring the mixture to a boil. Continue to cook until the mixture turns amber color or reaches 300 degrees on a candy thermometer. As soon as it reaches the temperature remove the sauce pan from the heat and quickly but carefully add the baking soda into the caramel and whisk to combine evenly. Then immediately add the salt and the pumpkin seeds to combine. Now immediately pour contents on the large cookie sheet and set aside and allow to cool to room temperature
Roasted Koginut Squash
Koginut squash 1 each
Olive oil 28g
Salt 1/8 tsp
Preheat oven to 350 degrees. Using a large, 7-inch sharp knife, slice the koginut squash in half. Scrape the flesh and seeds and set aside. Drizzle the olive oil over both sides of the squash and sprinkle the flesh side evenly with salt. Roast in the oven for approximately 40 minutes or until the squash is fork tender. Remove and allow to cool. Peel the squash and cut into one-inch pieces.
To build the concretes
2 pints premium vanilla custard or vanilla ice cream
½ koginut squash, roasted, peeled and cut into 1-inch pieces
1 cup of roughly chopped salted pumpkin seed honeycomb
½ cup pomegranate seeds
Place a mixing bowl in the freezer for 20 minutes before serving the concretes. Scoop the custard and place into the cold mixing bowl and immediately add the squash and the chopped honeycomb. Gently mix the squash and honeycomb into the custard for no longer than 5-8 seconds. Divide the contents into 4 chilled bowls and sprinkle with pomegranate seeds and more honeycomb.
FROM SEAN CHANDLER (Your Program is Your Ticket): MEAT LOVER’S STUFFING
I love stuffing! I know, “who doesn’t?” right?! However, I’m not a big fan of nuts and berries in my stuffing or, even worse, giblets and gizzards or oysters. Now, I can’t cook. Seriously, I’ve tried. Luckily my husband David is a terrific cook and loves a good kitchen challenge (see my waistline for confirmation), so one year I asked him if he could make a stuffing that has just the basic meats and not the exotic, weird ones and no nuts and berries. Of course, to my delight he did it! This stuffing has bacon, sausage, mushrooms, celery and onions and was a complete game changer in my Thanksgiving world! Sometimes he adds in baked turkey! Thanksgiving in a casserole dish! Gobble, Gobble!!!
- 1 lb package sliced, thick-cut bacon
- 1 lb ground pork sausage or Italian Sausage if preferred, hot or sweet
- 3 onions chopped
- 1 cup fresh sliced mushrooms
- 1 cup chopped celery
- 2 cups butter
- 2 1/2 Tbls poultry seasoning
- 2 Tbls celery salt
- 2 Tbls garlic powder
- 1 Tbls seasoning salt
- 1 Tbls ground black pepper
- 1 Tbls dried basil
- 4 cups water or low-sodium broth
- 3 – 4 loaves of bread, dry
Preheat oven to 350 or this can be refrigerated after prep and baked later
- In a large pan or roaster over medium/high heat cook bacon and sausage separately, remove and chop into small pieces.
- In the same pan sauté the onions, celery and mushrooms for a few minutes then mix in the bacon, sausage, butter, pepper, celery salt, seasoning salt , poultry seasoning, basil, garlic powder and water (all but the bread) slowly cook and stir 10 to 20 minutes until the vegetables are soft.
- Gradually place the bread into the mixture, thoroughly blending until pieces are coated.
- Transfer to baking dish(es). Bake immediately or refrigerate for cooking later.
- Bake for 40 to 60 minutes (if not from the fridge) or until top begins to brown.
- If from fridge, cover with foil and heat through for about 30 minutes then uncover and continue backing until hot and browned on top.
OPTION: Before adding the bread, add cooked, cut-up turkey.
Not recommended for cooking in-bird.
FROM LEAH WALSH (The Compass): PUMPKIN PIE
I have a fall birthday so pumpkin pie is my favorite at Thanksgiving and what I have on my birthday every year as well! I basically use the recipe on the back of the Libby’s pumpkin can, but I make it with a whole wheat crust, use honey instead of sugar, and regular milk instead of evaporated milk (start with less than it asks for, since the honey is also a liquid). Have to have fresh whipped cream on top or it doesn’t count!
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 ounces) LIBBY’S® 100% Pure Pumpkin
1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk, (Or substitute with equal amount Lactose-Free or Almond Cooking Milk)
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
FROM PAMELA SHANDROW (Theatre Geeks Anonymous): LEMON MERINGUE PIE
My Mom always made this pie. Not just for holidays (though that was when it was expected), but also for big family gatherings. It has always been my favorite, and over the years, I have perfected it, and made it my own. Now, whenever we have holiday gatherings, Mom asks me to prepare this particular pie!
- 1 9” baked pie crust
- 1 ½ c sugar
- ⅓ c +1T corn starch
- 3 egg yolks, slightly beaten
- 1 ½ c water
- 3T butter
- 2 tsp grated lemon peel
- ½ c lemon juice
Preheat oven to 400*. Stir together sugar and corn starch in a medium saucepan. Blend yolks and water. Gradually stir into sugar mixture. Cool over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Remove from heat, stir in butter, lemon peel, and lemon juice. Immediately pour into baked pie shell. Prepare meringue.
- 3 egg whites at room temperature
- ¼ tsp cream of tartar
- 6T sugar
- ½ tsp vanilla
Beat egg whites and cream of tartar until foamy. Beat in sugar 1T at a time until stiff and glossy. Add vanilla. Do not under beat. Pile on cooked pie filling and spread to crust. Bake 10 minutes. Cool.
FROM MO BRADY (The Ensemblist): Cider and Maple Old Fashioned
As a certified bourbon lover, this cocktail combines three of my favorite things: apples, maple syrup and brown liquor. It’s the perfect cocktail to drink by the fire wearing your buffalo plaid onesie!
- 5 ounces bourbon
- 1 ounce pure maple syrup
- 1 ounce apple cider
- 4-6 dashes of orange bitters
To a cocktail shaker filled with ice, add the bourbon, pure maple syrup, apple cider, and orange bitters. Shake to combine. Strain into two rocks glasses filled with ice
FROM DAVID ALPERT (E-Ticket To Broadway): Chocolate Eclair Cake
This is an Alpert family tradition! It’s not only delicious, but makes amazing leftovers–it’s not uncommon to lift the tin foil as the leftover cake sits in the fridge to see a fork sitting there just taunting you to have more.
- 2 (3 3/4 oz.) pkg. instant French Vanilla pudding
- 3 c. milk
- 9 oz. whipped topping
- Graham crackers (whole)
- 2 sq. unsweetened chocolate
- 3 Tbsp. margarine
- 2 Tbsp. corn syrup
- 3 Tbsp. milk
- 1 tsp. vanilla
- 1 1/2 c. powdered sugar
Lightly grease bottom of 9×13 inch pan and line with whole graham crackers. Mix pudding with milk; beat on low for 2 minutes. Fold in whipped topping. Spread 1/2 of filling on crackers, then second layer of crackers, then rest of filling, then final layer of crackers.
Melt chocolate and margarine over low heat. Add corn syrup, milk and vanilla; blend. Sift in powdered sugar and mix till spreading consistency (add hot water, a drop or two, if needed). Pour over top layer of crackers and spread evenly. Refrigerate 6 hours. Cut and serve.
FROM ROBYN HURDER: ROBYN’S TURKEY BRINE
Items you need!
- A 5 gallon bucket or any kind of massive container to hold your bird.
- Turkey brining bag or any food grade level bag. Suggested size – XXL
- Large stock pot and spoon
- A large wine glass – to drink wine
- A turkey! (I refuse to get anything under 22lbs. I like leftovers)
- 1 to 2 cups KOSHER salt
- 1 bottle dry Riesling
- A bunch of Rosemary, Sage and Thyme (Trader Joe’s makes a perfect bundle of these!)
- 6/8/10 bay leaves
- 2 tbsp black peppercorns
- 1/2 cup black strap molasses
- 1/4 cup worcestershire sauce
- 1 large onion sliced
- Entire bulb of garlic peeled and crushed
Heat up til salt is dissolved.
And of course….wine of choice – for drinking!!
FROM MICHAEL KUSHNER (Dear Multi-hyphenate/My Broadway Memory): Michael’s Famous Sweet Potato Pie
Every year I head to my grandmas out in Long Island. My boyfriend, my puppy Sandwich, my aunt, my grandma and her friends always join us and I cook the entire Thanksgiving meal from scratch. It takes me two days. This is one of the most enjoyable things to makes, stress free, and there’s rarely leftovers! This dish is good for a side as well as dessert.
- 1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish
- 3 to 4 large sweet potatoes (about 1 3/4 pounds), peeled and cubed
- 1/2 cup milk
- 1/4 cup brown sugar, packed
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 stick (4 tablespoons) unsalted butter, melted
- 1/4 teaspoon kosher salt
- 2 Sleeves of Graham Crackers
- 1 Pack of Big Marshmallows
Pre-heat the oven to 350 degrees F.
Peel and cube sweet potatoes and add to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes. Butter a 2-quart baking dish. In a separate large bowl, whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs. Transfer to the buttered baking dish.
- Crush up sleeves of graham crackers in a large plastic bag. Use a rolling pin to hit the graham crackers, breaking them up. Then use the rolling pin to roll them out into small crumbles.
- Pour Graham Cracker crumbles evenly on top of sweet potato mixture in dish.
- Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together.
- Spread the mixture over the top of the sweet potatoes / graham crackers in an even layer.
- Take one big marshmallow and split it in half from top to bottom. Take the sticky ends and place them on top of the topping, with the smooth bottoms facing up. Repeat this step until the entire casserole is covered and you cant see the filling or topping underneath the marshmallows.
Bake until mostly set in the center and marshmallows are lightly toasted and slightly golden brown, 25 to 30 minutes. Serve hot.