Chef Leigh Orleans

Thanksgiving Loaded Potatoes

Name: Thanksgiving Loaded Potatoes
Yield: 4
Cuisine: American
Ingredients: 1 cup Fresh cranberries; 2 tbsp Water; 1/8 tsp Ground cinnamon; Zest of 1 Orange; 1-2 tsp Sugar (optional, for balance); 1 cup White pearl onions; ¾ cup Heavy cream; ¼ tsp Salt; Freshly grated nutmeg; 4 celery stalks sliced; 2 shallots sliced; 3 medium carrots sliced; 5 cups chicken stock; 1 cup white wine; A few bunches of hard herbs; Dried mushroom mix, 1 pack; 1Tbsp salt; 1 tsp black pepper; 1 Tbsp neutral oil; 4 cups strained turkey stock; Pan drippings; 5 Tbsp butter; 5 Tbsp AP flour or GF flour; 2 lbs. Murasaki Sweet Potatoes, sliced in half; 2 tbsp rice flour; 3 tbsp olive oil; salt

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Bring bold holiday flavor to your table with these Thanksgiving Loaded Potatoes — crispy Murasaki sweet potatoes topped with rich turkey gravy, silky pearl onion cream, and tangy cranberry purée. A festive American side dish perfect for sharing!

Ingredients

For the Cranberry Puree

1 cup Fresh cranberries
2 tbsp Water
1/8 tsp Ground cinnamon
Zest of 1 Orange
1-2 tsp Sugar (optional, for balance)

For the Pearl Onion Cream

1 cup White pearl onions
¾ cup Heavy cream
¼ tsp Salt
Freshly grated nutmeg

For the Stock

4 celery stalks sliced
2 shallots sliced
3 medium carrots sliced
5 cups chicken stock
1 cup white wine
A few bunches of hard herbs
Dried mushroom mix, 1 pack
1Tbsp salt
1 tsp black pepper
1 Tbsp neutral oil

For the Gravy

4 cups strained turkey stock
Pan drippings
5 Tbsp butter
5 Tbsp AP flour or GF flour

For the Potatoes

2 lbs. Murasaki Sweet Potatoes, sliced in half
2 tbsp rice flour
3 tbsp olive oil
salt

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Directions

Cook down a cup of cranberries with a splash of water, dash of cinnamon, and zest of one orange in a sauté pot with the lid on. Once softened, set aside to cool before processing in a high-powered blender. Transfer to a squeeze bottle to serve.
Boil then blanch white pearl onions in a bowl of ice water to easily remove the outer skin. Add to a small sauce pot, then just barely cover with heavy cream. Season with a pinch of salt and a little bit of fresh grated nutmeg. Simmer, covered, until onions are softened. Set aside to cool before processing in a high-powered blender. Transfer to a squeeze bottle to serve.
Preheat the oven to 400F.
Sauté vegetables in oil over medium heat for 5 minutes. Add the turkey neck and continue cooking for another 5 minutes. Add the remaining ingredients and simmer for about 2 hours, until the liquid is reduced to approximately 4 cups. Strain and reserve.
Deglaze the pan by pouring the hot stock into the drippings and whisking to loosen any browned bits; strain again if needed. In a separate pan, cook the flour and butter to form a roux, then slowly whisk in the slightly warm broth. Continue whisking until thickened. Season to taste.
On a large parchment lined baking sheet, toss baby Murasaki sweet potatoes with 2T rice flour, 3Tbsp olive oil, and 1 tsp of salt. Spread them out so they’re not overlapping, then cover the sheet tightly with foil and bake for 15 minutes, for the potatoes to steam and soften slightly. Remove the foil, turn the heat up to 425F, and return to the oven for 15 minutes. Use a spatula to gently flip the fries over and bake for 20-25 minutes more, or until golden and crispy.
To serve, place potatoes on a serving tray and top with turkey gravy. Squeeze onion cream and cranberry puree over the potatoes.

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Thanksgiving Loaded Potatoes