PHOENIX - Thanksgiving can be a stressful holiday due to cooking, cleaning and even relatives.
This year, the Arizona Biltmore is inviting you and your family to celebrate Thanksgiving with them in hopes of alleviating some of that stress.
The historic hotel in Phoenix is preparing for several quality Thanksgiving dinner options.
On Nov. 28 at select times, the Biltmore will be serving a Thanksgiving buffet, four-course or three-course dinner.
To reserve you and your family's spot, call 602-381-7632.
If you prefer to eat at home without having to cook, the Biltmore is also offering a Thanksgiving take-out option with a variety of classic dishes, but for those willing to take on the challenge, here is a recipe for turkey francaise, courtesy of the Biltmore chefs, to try out:
Turkey Francaise (serves 4)
4 Turkey scallopini
Salt and pepper
Eggs – 4 whole eggs beaten
1 oz Grated parmesan
2 oz oil
1 oz butter
Season the turkey, dredge in flour, mix the parmesan and parsley into the egg mix, coat the turkey in the egg mix
Heat pan, add in oil, when it is hot add in butter, then carefully add in turkey, fry for 2-3 minutes on each side till golden and cooked thru
Sweet potato gratin
4 large sweet potatoes – peeled and thinly sliced
1 pt cream
Chipotle paste – 2 tblspn
4 oz brown sugar
4 oz chopped macadamia nuts
4 oz corn bread-crumbled up
Handful of mini marshmallows
1 oz melted butter
Salt and pepper
Brush oven proof dish with the melted butter
Lay the sliced potatoes evenly and neatly in, season before laying in next layer. Keep going till dish is full. Heat cream, whisk in chipotle paste. Pour over potatoes and press down. Cover with foil, bake in oven for 40 minutes, remove foil, check with knife that potatoes are cooked and cream has thickened.
Mix nuts, sugar and corn bread and sprinkle liberally over, add on marshmallows, return to oven to create nice golden crust
1 lb large Brussels sprouts
4 oz diced bacon
1 oz chopped onion
1 clove garlic
1 oz butter
Peel all the leaves from the sprouts, bring boiling salted water to boil and blanch leaves (drop in boiling water for 1 minute, remove and cool)
Heat pan, add in butter, sauté the onion, garlic and bacon till golden, add in leaves and toss quickly, season
Cranberry Onion Marmalade
2 onion – sliced thinly
4 oz cranberry juice
4 oz orange juice
4 oz tomato juice
4 oz cranberry jam
2 oz vinegar
2 oz sugar
Put all ingredients into pot, but over medium heat and cook down till all liquid is boiled off and you have a nice syrupy onion jam
Spoon and nice amount of the gratin into center of plate. Spoon sprouts around. Arrange turkey on top. Spoon marmalade on top of turkey.