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The Thanksgiving Next Door

Chef Erik Foxx-Nettnin has partnered with LoudounGo to prepare locally-sourced Thanksgiving Day meals to take away

Article by Alex Ponce de Leon

Photography by Alex Ponce de Leon

Originally published in Leesburg Lifestyle

We went looking for a few great recipes made from local ingredients and hit the jackpot with a full menu from Chef Erik Foxx-Nettnin, formerly of Magnolia's at the Mill in Purcellville and now partnered with LoudounGo and The Restaurant at Pawtomack Farm. Rather than hold back, we're sharing his full menu as well as where the ingredients may be found, if you're in a foraging mood.

MENU:

  • 15-lb. Whiffletree Farm organic free range Virginia turkey, sage butter basted and dressing stuffed
  • Shiloh Farm and endless summer harvest mixed green and roasted local beet salad, pickled shallot, heirloom tomatoes, Locksley Farmstead Fromage Blanc, sweet spiced pistachio brittle, Cabernet Sauvignon vinaigrette
  • Organic Brussels sprouts and local lardon casserole, cranberries, local candy onions, Shiloh Farm peppered honey
  • Candied local yams, local honey, Virginia hickory syrup, and Amish butter
  • David Lay Farms green bean and crispy onion casserole, and misty meadow mushroom gravy
  • Buttermilk and roasted garlic mashed potatoes, Amish butter, and Virginia potatoes
  • Springhouse Farm sausage and farmer David's apple stuffing, fresh sage, brioche and focaccia
  • Cranberry sauce L'Orange
  • Roasted turkey giblet Bordelaise
  • David Lay Farms Danish apple crumb pie
  • Fresh baked yeast rolls and salted Amish honey butter

RECIPE #1

Large Free Ranged Organic Turkey

  • 1 1/2 cup of turbinado sugar
  • 3/4 cup of kosher salt
  • 1/3 cup toasted peppercorns
  • 6 toasted bay leaves
  • 8 sprigs of fresh thyme
  • 1 quartered orange
  • 1/4 cup rough chopped roasted garlic
  • 1 1/2 gallon water
  • 5 gallon food grade container with lid
  • Large stock pot

DIRECTIONS:

Toast your peppercorns, bay leaves and garlic at 275˚ for 8 minutes to wake up the flavors. Add them to a large stock pot and fill with 1 1/2 gallons water as well as salt and sugar and bring to a boil and turn off to rest for 10 minutes.  Be sure all of your sugar and salt has melted. Feel free to add any seasonings you like for your turkey in addition or in place of the above -- things like crushed red pepper, jalapeños, fresh sage etc. 

Remove your turkey from its packaging and check for giblets, necks etc. Place it in your old grade tub on a steady surface. Pour your hot brine over the turkey and let rest for about 20 minutes before refrigerating. Allow the brine to flavor your bird for 24 hours. When ready to roast, remove from brine and allow to drain. Pat all of the skin dry. Drizzle and massage your favorite olive oil and or melted butter, bacon lard, etc. Salt and pepper evenly and in the oven she goes for about 3.5 hours at 275˚. For the last 10 minutes, crank the temperature up to 375˚ to brown and crisp. Before doing this, however, it’s best to check the temperature at the breast and thigh joint to ensure at least 155˚-160˚. Let it rest for 10 minutes and slice away!

RECIPE #2

Candied Bourbon Yams

  • 3 lbs sweet potatoes - peeled and diced into about 1 - 1 1/2” pieces
  • 5 Tbsp butter - melted
  • 2/3 cup light brown sugar - packed
  • 1/4 cup apple cider
  • 2 - 3 Tbsp bourbon
  • 1/2 tsp kosher salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 - 1/4 tsp ground nutmeg
  • Pinch of ground cloves (optional)
  • Pinch of Yellow Curry (optional)

DIRECTIONS:

Peel and dice sweet potatoes, add to baking dish. Combine melted butter with sugar, spices, cider and Bourbon. Pour over sweet potatoes and toss to coat. Bake until tender and caramelized.

***

Order your meal from LoudounGo.com and pick it up at ChefScape of Leesburg. Each menu feeds six hungry adults for $250. Or, dine in at The Restaurant at Pawtomack Farm on the big day. 

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