We Cook! A Mill’s Tavern Thanksgiving they won’t forget – Executive Chef Edward Bolus

by Executive Chef Edward Bolus, Mill’s Tavern

Many families have more than one Thanksgiving feast – often it means going to different sides of the family – or a Friends Thanksgiving, in addition to a family one. So – here’s some new recipes to try as the holiday goes on – originally from November, 2022 – and Christmas follows:

This Thanksgiving, prepare a homemade feast bursting with flavor and inspired by your friends at Mill’s Tavern! A perfectly roasted turkey with velvety homemade gravy complemented by fresh twists on traditional Thanksgiving side dishes: tangy Pineapple and Cranberry Chutney, comforting Green Bean and Mushroom Casserole, Garlic Mashed Sweet Potatoes, a Pecan and Marshmallow Sweet Potato Bake.

This is one Turkey Day dinner you won’t forget!

Pineapple and Cranberry Chutney:

Preparation Time: 5 minutes

Cook Time: 10-15 minutes

Ingredients:

• 1 cup fresh cranberries
• 1 cup pineapple chunks
• 1/2 cup brown sugar
• 1/4 cup orange juice
• 1 tsp grated ginger
• 1/4 tsp cinnamon (optional for added warmth)

Instructions:

1. Combine all ingredients in a saucepan.
2. Simmer over medium heat for about 10-15 minutes until cranberries burst and the mixture thickens.
3. Cool before serving.

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Green Bean and Mushroom Casserole:

Preparation Time: 10 minutes

Cook Time: 25-30 minutes

Ingredients:

• 1 lb. green beans, trimmed
• 10.5 oz cream of mushroom stock/soup
• 1/2 cup whole milk
• 1 tsp soy sauce
• 1 cup crispy fried onions
• 1/2 tsp garlic powder (optional)

Instructions:

1. Blanch green beans, mix with stock, milk, and soy sauce.
2. Top with crispy onions.
3. Bake at 350°F (175°C) for 25-30 minutes until bubbly.

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Garlic Mashed Sweet Potatoes:

Preparation Time: 10 minutes

Cook Time: 15-20 minutes

Ingredients:

• 4 sweet potatoes, peeled and diced
• 4 cloves garlic, minced
• 1/4 cup unsalted butter
• 1/2 cup whole milk
• Salt and pepper to taste
• 2 tbsp chopped fresh parsley (optional for garnish)

Instructions:

1. Boil sweet potatoes and garlic until tender (about 15-20 minutes).
2. Mash with butter, milk, salt, and pepper.
3. Garnish with chopped parsley.

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Pecan and Marshmallow Sweet Potato Bake:

Preparation Time: 10 minutes

Cook Time: 25 minutes + additional 10-15 minutes

Ingredients:

• 4 sweet potatoes, sliced
• 1/2 cup brown sugar
• 1/4 cup melted unsalted butter
• 1/2 cup chopped pecans
• 1 cup mini marshmallows
• 1/2 tsp ground cinnamon (optional for added warmth)

Instructions:

1. Layer sweet potatoes in a baking dish.
2. Mix brown sugar and butter, pour over sweet potatoes.
3. Bake at 375°F (190°C) for 25 minutes.
4. Add pecans and marshmallows, bake for an additional 10-15 minutes until golden.

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Homemade Gravy:

Preparation Time: 5 minutes

Cook Time: 5-7 minutes

Ingredients:

• 1/4 cup turkey drippings
• 1/4 cup all-purpose flour
• 2 cups chicken or turkey broth
• Salt and pepper to taste
• 1/2 tsp dried thyme (optional)
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Instructions:

1. Whisk flour into drippings over medium heat.
2. Gradually add broth, whisking until smooth.
3. Simmer for about 5-7 minutes until thickened.
4. Season with salt, pepper, and dried thyme.

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Roast Turkey:

Preparation Time: 15 minutes

Cook Time: 3 to 3.5 hours + resting time

Ingredients:

• 12 lb. turkey
• Salt, pepper, and herbs for seasoning (sage, thyme, rosemary)
• 1 cup chicken broth
• 1 onion, quartered
• 1 lemon, halved

Instructions:

1. Season the turkey.
2. Roast at 325°F (165°C) for about 3 to 3.5 hours or until the internal temperature reaches 165°F (74°C).
3. Baste with chicken broth every 30-45 minutes to keep it moist.
4. Let it rest for 20-30 minutes before carving.

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About Executive Chef Edward Bolus and Mill’s Tavern:

Edward Bolus is the Executive Chef at Mill’s Tavern, a fine dining establishment in a unique urban setting at the foot of historic College Hill, located at 101 North Main Street in Providence, Rhode Island, where he and his team deliver an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways.

Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantees guests with a noteworthy and elevated dining experience. The Tavern’s fruits and vegetables are harvested from area farms, its chops and steaks are cut daily, and the seafood is always fresh.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven—used in much of the cooking–glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves a wide array of cocktails and beers, and also offers the opportunity for casual dining.

Additionally, Mills Tavern is known for its extensive and award-winning wine selection and was the recipient of Wine Spectator magazine’s “Award of Excellence” for 10 consecutive years. It was also named the best steakhouse in Rhode Island by Yelp, based on volume and ratings of reviews in 2023.