Thanksgiving Dinner at Bistro 72
Thanksgiving is fast approaching, and the team at Hotel Indigo East End couldn’t be more excited! As we all know, the holiday season is a wonderful opportunity for the East End to show off everything our area has to offer, as evidenced by last weekend’s Taste North Fork!
We’re looking forward to another year of delicious, festive dishes courtesy of our very own Chef James, who has hand-crafted a prix fixe Thanksgiving Menu for all of our guests at Bistro 72. Join us this Thanksgiving for a feast that will delight your taste buds—all for only $29!
Bistro 72’s Traditional Thanksgiving Prix Fixe Menu
STARTERS (please select one)
- Corn Chowder – roasted corn, potatoes
- Beet Salad – red & yellow beets, goat cheese mousse, chopped pistachio, pomegranate reduction
- Bistro 72 Salad – organic greens, candied walnuts, blueberries, shaved red onion, poppy vinaigrette, goat cheese crostini
TRADITIONAL THANKSGIVING DINNER
- Sliced Roast Turkey – breast meat with homemade gravy
- Mashed Potatoes
- Sweet Potato Mash
- Sautéed Carrots
- Homemade Stuffing
- Cranberry Compote
DESSERTS (please select one)
- Caramel Apple Cobbler ala Mode – granny smith apples, hard cider caramel, butter crunch top, cinnamon ice cream
- Pumpkin Pie – whipped cream
- Flourless Chocolate Gateau – whipped cream, mint, grand marnier-infused raspberry coulis
Please note that gratuity is not included, and that this cannot be combined with other offers, discounts, or packages. Also, we’re offering a children’s option for $9, which includes an entrée, kid’s drink, and ice cream dessert.
We recommend pairing our Traditional Thanksgiving Dinner with either of these fabulous Long Island Wines: the One Woman Chardonnay ($12/glass, $47/bottle) or the Bedell Cellars Cabernet Franc ($11/glass, $42/bottle). Last, but certainly not least, a reminder that all items on this menu contain locally grown ingredients!
If you can’t make it to Bistro 72 this Thanksgiving, we understand, but we’ll definitely miss you! To bring a bit of Bistro 72 to your home-cooked Thanksgiving meal, here’s Chef James’ homemade stuffing recipe that’ll have all your guests coming back for seconds!
Chef James’ Homemade Stuffing Recipe
- 1 pound loaf of French baguette bread cut into cubes
- 5 tablespoons butter
- 1 large yellow onion, diced
- 1 large carrot diced
- 5 stalked celery, diced
- ¼ cup of diced cooked breakfast sausage (no casing)
- 1 large egg, lightly beaten
- ¼ cup dried currents
- 8 oz sliced baby portabella mushrooms
- ¼ cup grated parmesan cheese
- 3 cups low-sodium chicken or turkey broth
- 6 sage leaves, finely chopped
- 4 sprigs thyme, just the leaves, chopped
- 1 sprig rosemary, finely chopped
- 1 tablespoon fresh parsley, chopped
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper
- At least one day in advance, cut the bread into cubes. Arrange on a baking sheet and allow to sit, uncovered, to dry out. Stale, dried out bread works the best!
- On the day you’re going to make the stuffing, preheat the oven to 400°F. Place the tray of bread in the oven for 10-15 minutes, or until the bread starts to brown.
- Meanwhile, melt 5 tablespoons butter in a large, non-stick skillet. Sauté the onion and celery until soft and tender.
- When the bread is toasted, transfer it to a large bowl. Add in the onion and celery mixture, all of the chopped up herbs, 3/4 teaspoon each of salt and black pepper, and 1 large egg, lightly beaten.
- Add in 3 cups of low-sodium chicken or turkey broth and stir to combine.
- Spray a large 3-quart casserole dish with non-stick cooking spray. Transfer the stuffing mixture into the casserole dish. Cover with foil and bake for 30 minutes.
- Remove the foil and bake for 10-20 minutes longer, or until the top of the stuffing starts to brown.
- Serve immediately. Serves 8-10.
Whether you’re dining with us at Bistro 72 or enjoying a Thanksgiving meal at home, we hope you have a very happy holiday, full of friends, family, and laughter. To book a reservation your Thanksgiving dinner at Bistro 72, please call us at (631) 369-3325!
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originally posted on indigoeastend.com