Archives for the month of: November, 2015

Here’s a tradition we started a few years ago: Using fabric markers, we write what we are thankful for on a fabric tablecloth. Then the next Thanksgiving, we get out the same tablecloth and do it again. It’s fun each year to look over the previous years’ work, and add on. And it’s washable – we haven’t lost any artwork yet. 🙂

Awesome Thanksgiving tradition - write what you are thankful for each year. Use fabric markers so it stays year after year and add on every time.

Fabric markers - everyone writes what they are thankful for on a fabric tablecloth. Doesn't wash out and you can do this year after year and look back every time you get ready for the next Thanksgiving feast.

Advertisements

Simple Stuffing Recipe

Simple Stuffing Recipe - so easy but so delicious

MAKE-AHEAD TIP: Dry the bread cubes and cook the veggies a day ahead of time.

This can be stuffed into a turkey before baking, or baked in a casserole dish by itself.

WHAT YOU NEED:

  • 2 loaves Italian bread (about 10 oz each), torn into bite-size pieces
  • 4 Tbs butter at room temperature, plus more for baking dish
  • 4 celery stalks, thinly sliced
  • 3 or 4 green onions, minced
  • 2 garlic cloves, minced
  • coarse salt
  • ground pepper
  • 1/2 c. dry white wine
  • 1/2 c. parsley leaves, chopped
  • 3 eggs, beaten lightly
  • 2 cans (approx 14 oz each) reduced-sodium chicken broth

WHAT YOU DO:

Preheat oven to 400ºF. Arrange bread in a single layer on two rimmed baking sheets. Bake until crisp but not browned, about 10 minutes, rotating sheets halfway through.

In a large saucepan, melt butter over medium heat. Add celery, green onions, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, 5-7 minutes. Add wine, and cook until evaporated, 3-5 minutes. Transfer to a large bowl.

To vegetables in bowl, add bread, parsley, and eggs. Season with 1 1/2 tsp salt and 1/4 tsp pepper; stir to combine. Mix in half of broth. Continue to add in more broth just until stuffing is moistened but not wet (there should be no liquid in the bottom of the bowl).

IF USING TO STUFF A TURKEY: Just before roasting turkey, stuff it with 4 cups stuffing. Spoon remaining stuffing into a buttered 8-inch square baking dish. Cover with buttered aluminum foil, and refrigerate. When turkey is removed from oven to rest, place covered baking dish in oven, and bake until warmed through, 25 to 30 minutes. Uncover and bake until golden, about 15 minutes more.

IF BAKING THE STUFFING BY ITSELF: Butter a casserole dish, and fill with stuffing. Cover with foil and bake at 400°F for 45 minutes, then uncover and cook approximately 20 more minutes or so, until the top is golden brown and the inside is cooked.

recipe adapted from MarthaStewart.com

Stuffed Turkey Breast Wrapped in Bacon

Stuffed Turkey Breast Wrapped in Bacon - baked on top of harvest vegetables

WHAT YOU NEED:

  • 1 c. chopped fresh flat-leaf parsley
  • 2 cloves garlic, minced
  • 1 tsp. grated lemon zest
  • coarse salt
  • ground pepper
  • Boneless, skinless turkey breast (approx. 2 pounds)
  • 1 pkg (approx. 12 oz) center cut bacon
  • 1 pound white potatoes (or sweet potatoes), scrubbed and cut into 1-inch chunks
  • 4 carrots (about 8 oz) OR 8 oz. parsnips and turnips, peeled, halved lengthwise, and cut into 1-inch pieces

WHAT YOU DO:

In a small bowl, combine parsley, garlic, lemon zest, 1/2 tsp salt, and 1/4 tsp pepper.

Slice turkey breast almost in half horizontally- leave it attached on one side.

Open like a book; season with salt and pepper inside and out.

Stuff turkey with herb mixture and put back together.

Cover with bacon slices, tucking ends under the turkey. Secure with kitchen twine.

Combine vegetables and 1/2 c. water in roasting pan. Place turkey on top.

Cover, and bake at 375°F until thoroughly cooked (juices should run clear when meat is pierced with a knife) and veggies are tender. Cooking time varies, but estimate around 20-30 minutes per pound.

Let turkey rest 20 minutes before slicing crosswise. Serve with vegetables.

Serves 6.

recipe adapted from MarthaStewart.com

Wrap stuffed turkey breast in bacon then secure with twine - bake on a bed of vegetables Boneless turkey breast - stuffed and wrapped in bacon - Because, well bacon

Easy Homemade Gravy Recipe

Simple Gravy - perfect for Thanksgiving, Christmas, or any comfort food recipe

WHAT YOU NEED:

  • 3 Tbs butter, cut into small pieces
  • 3 Tbs all-purpose flour
  • 3 c. turkey or chicken stock (I thawed some of my homemade chicken stock for this recipe)
  • A dash of poultry seasoning (or your own combination of thyme, sage, marjoram, rosemary, black pepper, and/or nutmeg)
  • Salt and pepper
  • Optional garnish: chopped flat leaf parsley

WHAT YOU DO:

In a saucepan over medium heat, melt butter and sprinkle with flour. Let bubble for 30 seconds. Slowly whisk in the stock until smooth.

Bring to a simmer, add poultry seasoning, salt, and pepper. Cook for 2-3 minutes, until thickened.

Garnish with parsley (optional) and serve.

recipe adapted from RachaelRay.com

wire whisk

Herbed Mashed Potatoes Recipe

Herbed Mashed Potatoes Recipe - Yukon gold potatoes with half and half and butter - So easy and super delicious

WHAT YOU NEED:

  • 4 pounds Yukon gold potatoes, peeled and cut into 1-inch cubes
  • coarse salt
  • 1 3/4 cups half-and-half
  • 4 Tbs (1/2 stick) butter
  • 2 Tbs chopped fresh parsley, plus more for garnish
  • 2 Tbs chopped fresh chives, plus more for garnish

WHAT YOU DO:

Place potatoes in a large pot; cover with cold water by 1 inch, and add 1 tsp salt.

Bring to a boil; reduce heat to medium-low, and simmer until potatoes are tender, 15-18 minutes. Drain; return potatoes to pot.

Stir potatoes over medium heat until dry (a film of starch will form on bottom of pot), about 1 minute. Remove from heat.

In a small saucepan, combine half-and-half and butter; bring to a simmer over medium heat. Pour half of hot liquid over potatoes. Mash just until smooth, adding more liquid to reach desired consistency. Stir in parsley and chives; season with salt. Garnish with more herbs.

MAKE-AHEAD OPTION: Prepare mashed potatoes without herbs, up to 1 day ahead; and refrigerate. Reheat in a bowl set over a pot of simmering water, then stir in herbs.

recipe adapted from MarthaStewart.com