Wednesday , June 12 2024

Preparing Thanksgiving Feast at Grizzlies Stadium, Chukchansi Park, segment 1

Ovations Executive Chef Jason Westerfield invites us to Grizzlies Stadium at Chukchansi Park to share Thanksgiving recipes. He’s behind all the delicious food prepared at the park. We would like to say Thank you to Ryan Young and Mayra Alvarez with the Fresno Grizzlies.

Thanksgiving feast recipes below:




¼ cup
Minced Rosemary

¼ cup
Minced Sage

¼ cup
Minced Garlic

Salt and
Pepper to taste

oven to 325 degrees

Let butter soften to room temperature. Then combine the butter, rosemary,
sage, and garlic in a mixing bowl. Once incorporated, rub the
compound butter in between the skin and the breast meat saving enough
to coat the outside of the turkey. Place the turkey in a roasting pan
with a rack, add 3 cups of water, and cover with foil. Cook in the
oven at 325 for about 3.5 hours. When the turkey has an internal
temperature of 150 degrees, remove foil and brown the turkey until
the internal temp reaches 165. Remove from the oven and let it rest
while you finish the gravy.


from the Turkey

2 tbsp

½ cup
diced onion

½ cup
Diced Carrot

½ cup
diced celery

1 tblsp
minced garlic

1 tsp
Italian seasoning

4 cups
of water


3 tblsp

Salt and
Pepper to taste

In a 2quart sauce pan, melt butter over medium high heat then add the
onion, carrots, and celery. Sweat for one minute then add the garlic
and sauté for another minute or so.

Add thewater to the pan along with the giblets including the neck. Bring
stock to a boil then reduce to a simmer for about an hour. Remove the
neck and giblits and set aside. Strain the stock into another pan and
set aside.

Remove as much of the neck meat as you can and fine chop along with the rest
of the giblets.

When the turkey is done, remove it to a serving platter and let rest while
finishing the gravy. Skim as much fat as you can from the drippings
then add the rest to the previous stock. Add the chopped giblets to
the stock and return to the heat. Combine 3 tblsp of flour with a ¼
cup of coldwater. Bring the stock a boil and drizzle in the flour mix while
whisking quickly. Let thicken for about a minute then it is ready to


Russett Potatoes

1 cup
Roasted Garlic Chopped

2 tblsp
Minced Garlic

2 cup
Heavy Cream

8 oz
Unsalted Butter

Salt and White pepper to taste

Peel and cut potatoes into 1” cubes. Combine in a stock pot with enough
water to cover the potatoes then add the Minced Garlic. Boil until
soft (about 15 minutes) then drain water off of the potatoes and
return to the heat for one minute to get rid of any excess water.
This will keep the potatoes fluffy.

In a sauce pan, add the heavy cream and butter and heat until butter is
melted. Once hot, add the cream mixture and the chopped garlic to the
potatoes. Mash the potatoes with a potato masher or a whisk. Add the
salt and pepper to taste.


1 bag
Fresh Cranberries

6 Medium
Oranges (3 for segments, 3 for juice)

½ cup
Brown Sugar

from 3 oranges

½ cup

Zest of
1 orange

¼ cup
minced ginger

1 tsp
Vanilla Extract

Zest one
orange and finely mince. Peel that orange and two others with a
knife. Cut out segments from between the membrane of the orange, set

Juice the other three oranges and add to a sauce pan along with the water,
brown sugar, orange zest, and ginger. Bring the mix to a simmer then
add the cranberries and vanilla. Let simmer until it thickens and
have reached a jam consistency. Fold in the orange segments and


8 Egg Yolks¾ cup

3 cup
Heavy Cream

¾ cup
canned pumpkin

2 Vanilla Beans Seeded + 1tsp Vanilla Extract

1 tsp Pumpkin Pie Spice


1 ½ cup
heavy cream

3 tblsp

1tsp cinnamon

Combine sugar and egg yolks in a mixing bowl. Bring the cream and vanilla
beans just to a boil then remove. Drizzle in small amounts of cream
into the egg/sugar mix to temper the eggs. (about 1 cup) Then return
egg mixture back to the sauce pan. On low heat, add the pumpkin and
the vanilla extract to incorporate well.

Divide mix between 8 – 6oz ramekins  or custard dishes. Place on a baking
sheet with a water bath. Bake at 325 for about 25 until the middle is
just set. (should be giggly). Let cool for 10 to 15 minutes then
refrigerate for about four hours.

When ready to serve, sprinkle with a ½ tblsp sugar to cover the top and
caramelize with a torch or under the broiler watching closely not to

For the topping, whip the cream and sugar together until stiff peaks. Fold in
the cinnamon. Dollop the topping on the Crème Brule and serve.

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