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Video: Michael White shares latkes recipe for Thanksgivukkah

  1. Closed captioning of: Michael White shares latkes recipe for Thanksgivukkah

    >>> back now at 8:49 with "today's" kitchen and the feasting prepared by chef michael white . the turkey cooked amazingly fast. magic of television, done.

    >> we're going to make a little bit of gravy now. previously we put the turkey in, roasted. we had all the vegetables on the bottom. that's what helps make this fantastic gravy. these are pan drippings and we have stock that we made with the neck and giblets we had before. the nice roasting juices with flour. about two tablespoons.

    >> right on the burner.

    >> right on the burner. get all the good drippings put up and what we do is we're cooking, making a roux or a thickening agent with the pan drippings. and at the same time then we will be drizzling a little bit of the chicken stock in here -- pardon me, turkey stock. you see how it washes away. we will bring this to a simmer. pass it through a strainer. and you have gravy.

    >> that's your gravy. a think a lot of chatter all the time is talking about how difficult things are and we hear the horror stories. very, very quickly. now, as you know that we have a lot here today because it's the first time in 150 years, something like that? it's going to be quite a long time before we have that again.

    >> 79,000, i'm told.

    >> we're going to be long gone.

    >> right.

    >> in this instance, now, we put a little bit of sour cream and we are in the season of pomegranates so we're using pomegranates instead of apple sauce . apple sauce is fine to go with it as well. but to change it up a little bit.

    >> potatoes.

    >> potatoes.

    >> sour cream .

    >> sour cream . the real trick to do latkes is making sure that you grate them and you wash them a bit. you don't want to wash all the starch off but dry them well with a towel and roll them up because that's one of the tricks to it. i really, really like all the crispy bits around the outside. these are the good things. and it doesn't get too custardy in the middle. sometimes it gets a little thick.

    >> what keeps them from falling apart?

    >> there's a little bit of -- we have them here. we have a little bit of egg wash, egg, just a little bit of that. some people puts matzo in. but if you wash the potatoes in lightly and dry them well, you won't have a problem.

    >> hand shape them?

    >> actually just with a spoon, go right inside and cook them very, very quickly. and then they're really easy to warm up, heat. you put them on a rack and you can do them ahead of time and warm them in 300-degree oven. latkes all afternoon.

    >> here's another potato dish.

    >> this is potato graten. this is the 4500 calories we were talking about. the great technique is to do the potatoes slice and cooked them a bit before we put them inside so it levels out. instead of putting raw potatoes and cream we do a little bit beforehand and cuts down on the cooking time. you can watch a little more football that way.

    >> what's your secret to slicing the bird?

    >> always want to go against the grain of the meat.

    >> we have a big knife here.

    >> if the striations of the meat are this way, you always want to go this way. never go with the grain. it can be very, very tough. just slice easily.

    >> get that, willie, when you carve that turkey?

    >> do you like the electric carving utensil? you don't, i can tell by your reaction.

    >> i hesitate. i was thinking of a story. sometimes one of these -- you hear all of these things. someone tried to catch the electric knife . you can imagine.

    >> ow.

    >> exactly. if the knife falls, whether it's electric or not, let it fall, and move your feet.

    >> you can see the sage coming through. beautiful. beautiful bird

TODAY recipes
updated 11/27/2013 4:32:12 PM ET 2013-11-27T21:32:12

Recipe: Sage and chestnut honey glazed turkey

  • 1 (14 to 16 pound) turkey, innards removed
  • 5 tbsp butter, softened butter
  • 8 fresh sage leaves
  • Salt and freshly ground black pepper
  • 1/2 cup chestnut honey
  • 1 onion, quartered
  • 2 carrots
  • 2 celery ribs

Preheat oven to 475 degrees. Rinse turkey thoroughly. Pat it dry in and outside of the cavity and the exterior. Tuck the wings under the turkey and place in deep roasting pan on top of the onion, celery and carrots.

Using clean hands, gently separate skin from breasts and spread the softened butter underneath without piercing thru. Place sage leaves underneath skin scattered throughout. Spread a bit of butter on top of the skin as well. Season with salt and pepper outside and inside the cavity. Tent turkey with foil, add water to bottom of pan and roast for 20 minutes, basting and rotating pan while turkey cooks.

Lower temperature down to 400 degrees and cook for about 1.5 to 2 hours. Remove from oven and brush exterior with chestnut honey. Place back in oven for final hour without foil, until internal temperature reaches 180 degrees at the thigh. Remove from oven and allow to rest before serving. Serve with bone marrow, truffle bread pudding. 

Recipe: Turkey gravy

  • 2 qts rich turkey stock (see below)
  • 8 tbsp. unsalted butter
  • 3/4 cup flour
  • 2 tbsp brandy or marsala
  • For stock:
  • 1 turkey neck and giblets
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 1 medium carrot, chopped
  • 2 qts of water
  • 1 sprig of thyme
  • 1 bay leaf

To make stock:

Put all stock ingredients into a small stock pot. Cover with cold water and bring to a simmer. Gently cook for 3 hours, skimming off fat. Pass and reserve.

To make gravy:

Remove the turkey from the roasting pan. Place on a cutting board with a well to rest and tent with foil. Place the roasting pan on the top of the stove. Turn the heat on medium high. Loosen the bottom of pan with a wooden spoon, add the turkey stock. Bring to a boil, then pass through a fine mesh sieve. You should have about 2 qts of turkey stock. Disregard any fat that rises to the top.

In a medium-sized sauce pot, melt butter. Add flour and stir for 5 to 6 mins, cooking the flour out. Then slowly pour in turkey stock. Whisk to avoid getting lumps. Cook over medium heat until the sauce begins to thicken. Finish with the brandy.

Recipe: Potato, celery root, fontina gratin

  • Unsalted butter for baking dish
  • 1 tbsp. olive oil
  • 1/2 cup finely chopped onions
  • 2 cloves garlic, minced
  • 2 sprigs thyme, picked
  • 2 cups heavy cream
  • 1/2 tsp. freshly ground nutmeg
  • 2 lbs. Yukon gold potatoes, peeled and sliced 1/8th inch thick
  • 2 lbs. celery root, peeled and sliced 1/8th inch thick
  • 1 cup grated fontina cheese (can substitute with gruyere)
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • Salt and freshly ground pepper to taste

Preheat an oven to 375 degrees. Butter a 9 x 13-inch casserole dish. In a saucepan, heat the oil, add the onions, garlic and thyme and cook over medium heat, until translucent. Add the cream and nutmeg, bring to a boil and simmer for 3 to 4 minutes. Season with salt and pepper and whisk to combine. Set aside to cool slightly.

In a large bowl, combine the potatoes and celery root with the cream mixture until coated. Stir together the cheeses in a separate bowl. Layer the potato and celery root slices to overlap in the casserole dish, sprinkle with the cheese and continue to layer alternately adding cheese in between layers. Pour remaining cream over the gratin and finish the top layer with cheese.

Cover with foil and bake for about 45 minutes. Remove foil and continue to bake until golden a further 30 minutes. Let cool slightly to allow the gratin to set before serving.

Recipe: Latkes

  • 2 lb. Yukon gold potatoes
  • 1 lg. onion, finely diced
  • 2 lg. eggs
  • Salt and pepper
  • Oil for frying
  • 1 jar apple sauce
  • 1/2 pint sour cream

Preheat oven to 225 degrees

Peel the potatoes and grate them with a box grater or food processor. Place grated potatoes in a pot with cold water and rinse. (Don’t wash the potatoes too much — you don't want to remove all of the starch.) Spin the potatoes dry in a salad spinner, then place on kitchen towels, blot dry very well and/or roll them up in the towel and squeeze. Transfer the grated potatoes to a bowl and add the egg and onion. Season with salt and pepper. Mix well, but don't over mix.

Warm a skillet to medium-high heat and, working in batches, add a kitchen spoon full of potato mix (about 3 oz.) to a skillet that has a 1/4 inch of canola oil. Cook the potato latkes until crispy, then turn over and crisp the other side. Transfer to paper towels to drain and season with salt. Keep latkes warm on a cookie sheet that is in the oven at 225 degrees.

Serve with apple sauce and sour cream or crème fraiche.

Serving Size

Makes about 25 to 30 latkes

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