Ricotta will change the texture.
Probably won’t curdle pure cream, but I’m not 100% on that (malai paneer uses cream in addition to milk to curdle for paneer / chhena aka ricotta).
I’d save it for pasta or baking.
ETA: This 1-bowl ricotta cake is delicious. Ricotta gnudi is a bit tricky but lovely if you prefer savory. Though skillet / broken lasagne is a lot easier.
Thanks for the warning!
I love this recipe … I don’t know if I’ll get around to it this year. I always double it, bake in 9 X 13 dish, and use less cream.
Here are the ingredients for a double recipe with less cream:
3 cups heavy cream (original recipe had 4 cups .. 3 cups is best)
1 – 2 heaping Tablespoons chipotle pepper puree
(from canned chipotle in adobo) (You put cream and chipotle in a blender or mini chopper but don’t overblend or it will become like butter!)
6 medium sweet potatoes
(buy the really red ones) peeled and thinly sliced 1/8-inch thick (3.5 – 4 lbs) (If you use a mandoline, be sure to wear a cut-resistant glove!)
Salt and freshly ground black pepper
I pay about $50 for a shtton of stuff.
I put that one on my list as soon as I watched the video. Looks delicious!
Menu so far for turkey day:
tha boyd / gravy
rotkohl / bacon / onion / apples / toucha clove
shaved fennel / pomegranate / gorgonzola / walnut vinaigrette
biscoff ice cream
Our guests (so far) have offered to bring potato gratin, which I’d make if the oven weren’t already occupied with tha boyd. Wine, of course, as well.
I not-so-subtly hinted at deviled eggs 
, but I’m also happy to make a shrimp cocktail with those delectable black tiger shrimp from Aldi.
We’ll be dining at a reasonable hour — none of that mid-afternoon nonsense 
I’m also a devotee of Thanksgiving dinners at 4 or 5. I’m usually still too full for pie until the next morning. It makes a fine breakfast with coffee. 
Doors open at 6pm. We’ll be eating at 7:30, our usual dining time.
I must say that is a very civilized time to have it! Your digestive system is younger than mine, as I wouldn’t be able to sleep after that heavy meal. On the other hand, the tryptophans from the turkey, and all the carbs would likely have me in a coma anyway lol.
I’m often so tired from all the cooking that I’m not hungry. Tastes great to me the next day!
Me too! Actually sometimes I just have a few bites of each thing. I’ve also been known to lose my appetite before parties and such. Nerves and a lot of cooking/prep can have that effect.
I made this one year and really loved it too - unfortunately it was too spicy for most of my guests (and Mr. Bionda isn’t a sweet potato fan), so it hasn’t been a repeat. Great if you have a crowd that likes spice, though!
I’ve stopped hemming and hawing and decided on duck - just have to go pick up two from Restaurant Depot next weekend. I might pick up a turkey thigh for Mr. Bionda to enjoy as leftovers (bones can go in the stockpot with the duck carcasses for that extra Thanksgiving-y flavor!). Friends are bringing dinner rolls and a Brussels salad so far - I may also assign them the task of cranberry sauce, though I was thinking a sour cherry compote might be a nice change of pace with duck.
Yes - I’m going to get two for four people, confit the legs and sear the breasts. There will probably be minimal leftovers but that’s fine - I save my stomach space for stuffing and pie!
I gave my best friend the recipe, he made it one year. I don’t know why he was loosey goosey with the ingredients.
Instead of 2 tablespoons of chipotles in adobo, he put a lot more.
He was the only one able to eat it at the holiday dinner.
I asked him what was the matter with him, why couldn’t he just follow the recipe!!!
I’ve now seen the Shady Brook brand of turkey (I never heard of it before last year, is it the new lower cost Butterball?) at $.69/lb. and $.49/lb at two different local stores. Frozen. Very tempting, but no room in the freezer and too early for the fridge. The store with the lower priced turkeys had the same price last year and limited 2 per person, as it does this year. I believe that last year this price was good for 2 weeks as well, including Thanksgiving week, but I’m no longer sure. No guarantees, regardless, of course.
How long do you keep out (fridge) your turkeys? I understand it is depends on weight, of course, for how long it takes to defrost. I’m just trying to get a general idea. I could pick up a turkey next Thursday before the sale ends (assuming any are left), but I’m somewhat hesitant to do it even then. No extra fridge for us (one actually came with the house, but the cost to run it is extravagant), so I’d be keeping it in a fridge opened a lot. We will, by the way, not be making the turkey until the Friday of Thanksgiving week.
I think a 14 lb or so takes 5 days to thaw in a fridge.
The Butterball hotline is excellent … you talk to real people, not robots.
1-800-288-8372
