Thanksgiving is a wonderful time of year; huge feasts of gratitude surrounded by friends and family. Much of this board includes classic recipes, but the sweet potato marshmallow bake has been given an upgrade – you can buy all of this pre-made from supermarkets or use your Thanksgiving leftovers and serve it the next day.
1kg/2lb. 4oz. heritage carrots, peeled
1 tbsp butter
1 tbsp runny honey
A pinch of caraway seeds
A pinch of sea salt flakes
600 g/6 cups Brussels sprouts, halved
1 tbsp olive oil
500g/1lb. 2oz. chestnut stuffing balls
6–8 oven-ready potato buns
1 litre/4 cups turkey gravy
1.4–1.8-kg/3–4-lb. smoked turkey crown, cooked and sliced (or leftover turkey)
a jar of cranberry sauce
6–8 leafy clementines
1 red chicory, leaves separated
Salt and freshly ground black pepper
SWEET POTATO MARSHMALLOW BAKE
1kg/2lb. 4oz. sweet potato, peeled and cubed
5 rashers smoked streaky bacon, chopped
A little oil, for frying
2 tbsp butter
1 tbsp maple syrup
1 tsp ground cinnamon
A pinch of allspice
200g/5 cups mini marshmallows
PARMESAN MASHED POTATOES
1kg/2lb. 4oz. white potatoes, such as Maris Piper, peeled and cubed
40g/½ cup grated Parmesan cheese, plus extra to garnish
50g/3½ tbsp butter
3 tbsp milk
12 chives, chopped
PRESENTATION
A large wooden board works well, or choose a purple one, as here, to offset the autumnal colours
1.5-litre/6-cup round skillet or baking dish
SERVES 6–8
Preheat the oven to 200°C fan/220°C/425°C/Gas 7.
If the carrots have leaves on, wrap them in a little foil. Halve any carrots that are very thick. Simmer the carrots in salted boiling water for about 8 minutes, then drain and leave to steam dry. Once dry, arrange the carrots on a baking sheet, dot with butter, cover with foil and bake in the preheated oven for 30 minutes until tender. Remove the foil, turn the carrots over in the butter, drizzle the honey over and sprinkle on the caraway seeds. Return to the oven for 5 minutes. Finish with a pinch of sea salt flakes.
While the carrots are cooking, add the halved Brussels sprouts to a roasting pan, drizzle with the olive oil, season and roast in the preheated oven for 20 minutes, or until slightly charred.
Cook the stuffing balls and potato buns according to the package instructions. Warm the gravy through.
SWEET POTATO MARSHMALLOW BAKE
Preheat the oven to 200°C fan/220°C/425°C/Gas 7.
Cook the sweet potato in salted boiling water until tender. Meanwhile, fry the bacon in a little oil until crisp, then drain on paper towels. Once cooked, drain the sweet potatoes and leave to steam dry, then mash thoroughly. While still warm, fold in the butter, maple syrup, cinnamon and allspice, and season to taste.
Spoon into the skillet or baking dish and smooth the top with the back of a spoon.
Scatter the bacon bits evenly over the top and finish with a single layer of marshmallows. Bake in a preheated oven for 20 minutes or until the marshmallows are golden. (If making in advance, reheat the sweet potato mash in the oven without the toppings, then, once warmed through, add the bacon and marshmallows and place under a grill/broiler to brown the marshmallows.)
PARMESAN MASHED POTATOES
Cook the white potatoes in salted boiling water until tender. Drain and leave to steam dry completely before mashing thoroughly. While still warm, fold in the grated Parmesan, butter and milk, and season to taste with a generous pinch of salt and pepper.
HOW TO ASSEMBLE
Place the turkey in the middle of a large wooden board. Add the sweet potato bake, still in its skillet. Spoon on the mashed potatoes in two piles and top with a little extra Parmesan and the chopped chives. Add the cranberry sauce in a small bowl. Pour the warm gravy into a jug/pitcher and add to the board. Dot the buns in groups on the board, and add the carrots and Brussels sprouts directly on the board.
Fill the gaps with clementines (cut some in half) and chicory leaves for colour.
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