Thanksgiving Quickie – Herbed Compound Butter

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Since I am in the midst of my favorite time of the year, my Super Bowl of cooking as it were…I am kind of pressed for time.  I am making a million complicated, delicious things that I won’t get a chance to blog about.  However, sometimes it is the simplest thing that really makes all if those other dishes sing. For me, that simple thing is compound butter.

You can pretty much add or subtract whatever you want.  I generally make a sweet version for spreading on rolls and sweet bread (think Cranberry bread with honey-orange butter), but I want to talk about the savory one I make every year:

I rub this stuff on everything, and it makes everything delicious.  Look, I know butter isn’t a diet food, but if you can’t enjoy copious amounts of butter on Thanksgiving, then why bother?  I stuff it under the skin on my turkey, then slather it over the outside.  I will probably use it as the base of my stuffing, to sauté the vegetables before adding the bread.  You could even add it to the warm cream instead of plain butter to make a delicious herbed mashed potato. Smear it on bread, sauté your green beans in it, melt it on your Brussels sprouts or carrots…You get the idea.

First, throw a garlic clove and a shallot in the food processor and pulse until finely minced.  Then take some room temperature salted butter (if using unsalted, just add some salt!) and throw it in the food processor! too.  Add herbs of your choice- I used chopped fresh thyme, sage, rosemary, and parsley.  Then process it up!  Roll it up in a piece of plastic wrap and refrigerate until you need it.  Let it come to room temp if you are smearing on Turkey or turducken.  Voila!  Thanksgiving Magic.

compound butter in the blender

compound butter on the plastic wrap

compound butter ready to be refridgerated

P.s. My secret new favorite thing is to add room temperature brie to the mix.  Delicious on roast chicken, too!  Shhh, don’t tell

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