Gather Around the Table This Thanksgiving with Scanpan

The aroma of a golden turkey roasting in the oven, the sizzle of vegetables caramelizing on the stovetop, and the anticipation of sharing a holiday meal with family and friends are what make Thanksgiving so special. While a beautifully roasted turkey may be the centrepiece of the celebration, the perfect feast is made up of countless dishes that come together to create a memorable gathering.

That's where Scanpan shines. More than just a roasting pan for your holiday bird, Scanpan's collection of premium cookware helps bring every element of the Thanksgiving menu to life. Sauté Brussels sprouts and root vegetables to perfection in a Classic nonstick fry pan, simmer rich homemade gravies and cranberry sauces in a HaptIQ saucepan, prepare creamy mashed potatoes in a Pro SB+ Dutch oven, or bake comforting seasonal sides, desserts, or even bread in any of the versatile oven-safe cookware.

Crafted with exceptional Danish design, superior heat distribution, and innovative nonstick technology, Scanpan cookware is built to handle every step of holiday meal preparation with ease. From prepping and cooking, to serving and entertaining, Scanpan helps you create a seamless Thanksgiving experience, allowing you to focus less on the cooking and more on the moments shared around the table.

Gravy recipe for turkey or roast pork (serves 4)

• 500 ml roasting juices from turkey or pork
• 3 tbsp plain flour
• 2 tsp redcurrant jelly
• Salt and pepper
• Gravy browning, optional
• Zest of 2 oranges
• 100 g butter, diced

Strain the roasting juices into a saucepan and leave briefly. Sprinkle the flour over in a thin layer and allow it to absorb the fat. Whisk thoroughly and cook for a few minutes. Add gravy browning if desired. Season with salt, pepper, redcurrant jelly and orange zest, plus a little liquid from homemade red cabbage if available. Whisk in the butter at the end.

Gravy SOS

Use these simple tips to fix the most common gravy problems:

• Too salty: Simmer a peeled raw potato in the gravy until tender to absorb some salt. Alternatively, dilute with milk or cream, or add a little sugar.
• Lumps: Whisk continuously as the gravy comes to the boil. If lumps remain, pour it through a sieve.
• Not enough flavour: Taste and adjust repeatedly. Start with a little salt. Add acidity with orange zest or reduced red wine, or sweetness with redcurrant jelly.