CUISINART FAVORITES

Blooming Onion

Ingredients:

  • ½ cup unbleached, all-purpose flour
  • 2 large eggs, beaten well
  • 1 tablespoon buttermilk
  • ½ cup panko breadcrumbs
  • 1½ teaspoons seafood seasoning
  • 1 large Vidalia (or sweet) onion, peeled
  • Nonstick cooking spray
  • Olive oil, for spraying

Instructions:

  1. Put the flour into a bowl large enough to dip the onion.Put the eggs and buttermilk into another bowl, and the panko and seafood seasoning into a third bowl. Reserve.
  2. Trim top of onion to create a flat surface.Leave root end intact.Turn onion over, so root end faces up, and rest it on its flat surface.
  3. Without piercing the root, cut the onion into 4 wedges.Also without piercing the root, cut each wedge in half; repeat until wedges are about ¼inch thick.
  4. Turn the cut onion over and carefully, without breaking the pieces off the root, separate the layers; the separated onion will resemble a flower with petals.
  5. Dredge onion in flour, and shake off excess before dipping into the egg mixture, and then, finally coat each layer evenly with the panko mixture.
  6. Place the AirFryer Basket onto the Baking Pan.Spray the basket with the nonstick cooking spray.Put the panko-crusted onion into the basket.Spray with oil.
Air Fryer Toaster Oven

Air Fryer Toaster Oven

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Deviled Eggs

The timer on the Cuisinart® Steamer makes it easier than you’d ever imagine to make perfectly hard-boiled eggs.
Makes 24 servings

Ingredients:

  • 12 large eggs
  • 1/2 cup mayonnaise
  • 1-1/2 teaspoons Dijon-style mustard
  • 1-1/2 teaspoons fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons capers, drained
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Paprika for garnish

Instructions:

  1. Put eggs onto the rack inside the steamer. Secure lid.
  2. Select Manual, set steamer to 14 minutes and press Start. Once timer expires, immediately transfer eggs to a large bowl filled with ice water to stop the cooking process.
  3. Once eggs are cool, peel and carefully slice in half.
  4. Remove yolks and put into the work bowl of a Cuisinart® Food Processor fitted with the metal chopping blade. Process until smooth.
  5. Pulse in the remaining ingredients and process again until smooth. Taste and adjust seasoning as desired.
  6. Spoon or pipe the yolk filling into the center of each egg white. Sprinkle with paprika before serving.
CookFresh™ Digital Glass Steamer

CookFresh™ Digital Glass Steamer

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Elemental 13 Cup Food Processor With Dicing

Elemental 13 Cup Food Processor With Dicing

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Roast Turkey

An American classic.
Makes about 16 servings

Ingredients:

  • 4 medium carrots, peeled and cut into 2-inch pieces
  • 4 medium celery stalks, cut into 2-inch pieces
  • 2 large onions, peeled and each cut into 12 pieces
  • 2 fresh thyme sprigs
  • 2 fresh sage sprigs
  • 1 tablespoom black peppercorns
  • 1 teaspoon juniper berries
  • 2-1/2 cups water
  • 1 16-pound turkey
  • 2 teaspoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions:

  1. Preheat oven to 450°F.
  2. Place the carrots, celery, onions, thyme, sage, peppercorns and juniper berries with the water in the bottom of a large Cuisinart® roasting pan. Save a handful for the cavity of the turkey.
  3. Fit the rack in the pan on top of the vegetables. Pat the turkey with paper towels to completely dry the entire bird, both outside and inside the cavity. Combine the oil with the salt and pepper and rub all over the turkey, including the cavity and then add the reserved vegetables to the cavity. Place on the rack fitted in the roasting pan.
  4. Place turkey in preheated oven and immediately reduce the temperature to 325°F. Rotate roasting pan and baste every hour while cooking. Keep an eye on the liquid in the bottom of the roasting pan, add more should it evaporate.
  5. Roast until the thickest part of the thigh registers 170°F with an instant-read thermometer. Begin checking the temperature at 3-1/2 hours. If turkey gets too dark before it reaches appropriate temperature, cover with foil until finished.
  6. Allow turkey to rest at least 30 minutes before carving. Pour off any drippings and place in freezer to separate out the fat while the turkey is resting.

To carve:

Place turkey on a stable cutting board. Using the knife attachment of the Cuisinart stick blender, carve turkey by starting with the legs. Cut the drumstick off and then the thigh. Slice the meat off as you go. Repeat with the other side. Remove each breast using the breastbone as a guide. Slice the breast thinly against the grain and then repeat the same with the second side.

16" Roasting Pan With Rack

16" Roasting Pan With Rack

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Smart Stick® Variable Speed Cordless Hand Blender With Electric Knife

Smart Stick® Variable Speed Cordless Hand Blender With Electric Knife

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Turkey Stock

Use this stock as a base for a delicious post-Thanksgiving turkey soup.
Makes about 8 cups

Ingredients:

  • 3 pounds turkey wings or legs
  • 2 teaspoons olive oil
  • 2 medium celery stalks, cut into 1-inch pieces
  • 2 medium carrots, peeled and cut into 1-inch pieces
  • 1 medium onion, peeled and cut into 12 pieces
  • 1 tablespoom black peppercorns
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Water to cover (approximately 8 cups)

Instructions:

  1. Preheat oven to 400°F. Rub the turkey parts with olive oil and then place on a lined sheet tray. Once oven is preheated, roast the parts until nicely and evenly browned, about 45 minutes.
  2. Once roasted, place in a large stockpot with the parsley, celery, carrots, onion, peppercorns, thyme and bay leaf.
  3. Cover ingredients with enough cold water so that all is submerged.
  4. Bring to a boil and then once boiling, reduce to a simmer. Maintain a simmer for about 3 hours
  5. Strain and cool before storing in the refrigerator

TIPS:

Fat is much easier to remove from stock once it separates, after chilling in the refrigerator overnight. This stock can be made and stored at least one week before using.

Turkey wings and legs can usually be found in the freezer section if fresh parts are not available.

10 Quart Stockpot With Cover

10 Quart Stockpot With Cover

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Turkey Gravy

Simple and packed with flavor. The drippings are the secret ingredient. Be sure to time the turkey so that it finishes about an hour before serving, so they will be available to make the gravy.
Makes 2 cups

Ingredients:

  • 4 tablespoons unsalted butter
  • 4 tablespoons unbleached, all-purpose flour
  • 1 cup degreased turkey drippings*
  • 1 cup turkey stock
  • 1/4 teaspoon freshly ground black pepper
  • 1 Pinch kosher salt

Instructions:

  1. Put the butter into a medium saucepan and place over medium heat. Once melted and bubbling, stir in the flour. Stir together until homogenous and continue stirring over the heat for at least one minute to cook out any flour taste.
  2. While stirring the flour mixture, with a whisk slowly add the drippings to incorporate. Once homogenous, continue whisking and add the stock. Bring to a simmer to thicken. Should a thinner gravy be desired, more stock can always be added.
  3. Add the pepper and taste for how much salt to add in case the drippings are salty enough.

* Add all the turkey drippings even if the amount exceeds 1 cup, adjust the amount of turkey stock accordingly.

4 Quart Saucepan With Cover

4 Quart Saucepan With Cover

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Wild Rice and Sausage Stuffing

This recipe can be served right in the steamer’s cooking pot. You can use the Reheat button to make it hot again before serving, or try the Keep Warm setting as you serve—just always remember to press Pause before removing the lid.

Ingredients:

  • 2 cups wild rice blend
  • 2 tablespoons extra virgin olive oil, divided
  • 1 pound sweet Italian sausage, casings removed
  • 3 scallions, cut into 1-inch pieces
  • 2 medium stalks celery, cut into 1-inch pieces
  • 1 large carrot, cut into 1-inch pieces
  • 8 ounces wild mushrooms
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup freshly squeezed orange juice
  • 8 sage leaves, thinly sliced
  • 1 teaspoon orange zest

Instructions:

  1. Put the rice directly into the steamer without the tray. Add the turkey broth and stir. Secure lid. Select Grains, set timer for 60 minutes and press Start.
  2. While rice is steaming, heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the sausage and use a wooden spoon to crumble. Cook until browned on all sides, about 10 minutes.
  3. While sausage is browning, put the scallions, celery and carrot into the small bowl of a Cuisinart® food processor or mini chopper. Pulse to roughly chop. When sausage is browned and fully cooked, use a slotted spoon to transfer the sausage to a plate and reserve. Add the chopped vegetables to the hot skillet. Stir and cook to soften, about 2 minutes.
  4. When vegetables are softened, add the remaining oil, mushrooms, ½ teaspoon salt and a pinch of the pepper. Stir and arrange mushrooms in a single layer. Reduce heat to medium and cook until browned on both sides, about 10 minutes.
  5. Once the mushrooms have browned, return the cooked sausage to the pan. Add the orange juice and stir, scraping up the brown bits from the bottom of the pan. Cook until all of the orange juice has reduced, about 1 to 2 minutes. Remove pan from heat. Reserve.
  6. When the rice has finished cooking, add the sausage and veggie mixture to the rice. Add the sage leaves and orange zest; stir. Taste and adjust seasoning as desired.
CookFresh™ Digital Glass Steamer

CookFresh™ Digital Glass Steamer

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Elemental 13 Cup Food Processor With Dicing

Elemental 13 Cup Food Processor With Dicing

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Pumpkin Pecan Pie

This pumpkin pie is chock full of pecans, chopped in side and halves on the top – so you have 2 holiday favorites in one.

Ingredients:

  • 1 single crust recipe for Basic Flaky Pastry Dough, recipe follows
  • 1-1/3 cups solid pack pumpkin (not pumpkin pie filling)
  • 2/3 cup dark corn syrup
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/4 cup heavy cream
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1-3/4 cups pecan halves, divided

Instructions:

  1. Prepare Basic Flaky Pastry Dough – do not wash Cuisinart® Food Processor. Refrigerate for 20 to 30 minutes. Roll out on a lightly floured surface to a 13-inch round. Arrange in 9-inch pie plate. Trim edges to ½-inch overhang. Lightly brush edges with water and fold over. Press together and crimp. Refrigerate while preparing filling. Arrange rack in lower third of oven. Preheat oven to 400°F.
  2. With the metal “s” blade inserted, place the pumpkin, corn syrup, brown sugar, eggs, heavy cream, vanilla, cinnamon, ginger, allspice, and salt in the work bowl. Process for 20 seconds. Scrape work bowl. Add 1 cup of the pecan halves, pulse to chop, about 5 pulses. Fill the prepared crust with the pumpkin/pecan mixture. Arrange remaining pecans decoratively on top.
  3. Carefully place in the preheated 400°F oven and bake for 20 minutes. Reduce heat to 350°F, and bake for an additional 35 to 40 minutes, until center of pie is just about set. Remove from oven and let cool on a rack. If not serving the same day, cover and refrigerate. May be prepared 1 day ahead. Remove pie from refrigerator 30 to 60 minutes before serving.
Elemental 13 Cup Food Processor With Dicing

Elemental 13 Cup Food Processor With Dicing

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THANKSGIVING CALCULATOR

Thanksgiving is here and it’s time to gather around the table with friends and family! Cuisinart is helping you prepare the perfect dinner. Just enter the number of people that will be attending your Thanksgiving meal. Our Thanksgiving calculator will then work its magic. Determining the turkey size and defrost time has never been simpler. Our calculator will also help you measure the correct quantity of stuffing and cooking time. Let’s give thanks and enjoy a stress-free meal!​

FEEDING 3 GUESTS

6 lbs. of Turkey

cups of stuffing

In Refrigerator:
hours to Thaw

In Cold Water:
hours to Thaw

Cook time (350 °):
hours to cook