10 Thanksgiving Recipes Inspired by the Trends of 2004 to 2013

PROMOPRO food THANKSGIVING YOU 20 YEARS OF TRENDS PART 2: 2004-2013 2004 DRY-BRINED TURKEY Salt meat heavily and refrigerate, loosely covered, for two or three days prior to cooking: that's dry-brining, a technique popularized by San Francisco Chef Judy Rodgers in her 2002 Zuni Café Cookbook. By 2004 her justly famous Zuni chicken is the template for countless Zuni turkeys. 2005 PORK Your bacon-of-the-month subscription? It comes in handy around Thanksgiving. 2006 2007 DRESSING BEATS THE STUFFING OUT OF THE BIRD HERITAGE TURKEY Reports of the dangers of undercooked stuffing push more and more cooks in the direction of dressing. Those lean, flavorful, pricey old-breed birds, with evocative names like Bourbon Red and Narragansett, are all the rage. By 2008 they show up on Iron Chef America. 2008 2009 HELLO, BRUSSELS SPROUTS! We discover the amazing versatility of Brussels sprouts: They're great SPATCHCOCKED TURKEY What works for chicken works for turkey. Just when you thought there was nothing new in turkey technique, here comes a method that-by cutting out the backbone and pressing the turkey flat- delivers incredibly fast and even cooking. whether shaved or shredded into slaw, or separated into leaves and quickly sauteed. 2010 TURKEYS GLAZE OVER 2011 Molasses, pomegranate, map le, cider, soy sauce, even malt beer: The foodie press abounds in photogenic glazed birds. CORNBREAD STUFFING Southern food is smoking-hot, as reflected in the sudden resurgence of this down-home classic. 2012 CREAMED KALE 2013 Kale: It's not just for salad. Kale mania grips the nation, pushing spinach, mesclun and arugula off the plate. Is there anything this super veggie can't do? We're still waiting to find out. BRULEED PUMPKIN PIE Fire up the blowtorches. Three leading food mags- Martha Stewart Living, Bon Appétit and Saveur-offer up pumpkin pies with the crackling torched-sugar tops. PROMOPRO.com