Since it is almost time for Thanksgiving Day shopping I thought I would post my menu for the big day. I love cooking for my family and I love the leftovers even more!
Here is our traditional breakfast:
Pumpkin Pie Pancakes
1 cup pancake mix
1 cup whole wheat flour
1 egg
1 tablespoon canola oil
1/2 cup carrot puree
1 teaspoon pumpkin pie spice
1/4 cup sugar
Mix all together and cook on skillet preheated to medium high
My favorite appetizer:
Artichoke Dip
1 can artichoke hearts
1 cup grated Parmesan cheese
1 12 cups mayonnaise
1 can mild green chilies (optional)
Mix all ingredients together and bake at 350 for 15 minutes
Serve with chips of your choice. I like to use pita chips or even veggies from the veggie tray. Dave likes tortilla chips.
Main Course!
Turkey
1 12- to 14-pound turkey, giblets removed
½ bunch flat-leaf parsley
Kitchen string (optional)
Turkey injector
4 small carrots, cut into quarters lengthwise
2 stalks celery, cut into 3-inch-long strips
2 medium yellow onions, cut into wedges
1 apple halved
1 orange quartered
7 tablespoons olive oil
Kosher salt and pepper
3-4 cups low-sodium chicken broth
3 large garlic cloves
¾ cup fresh flat-leaf parsley
½ cup fresh rosemary
¼ cup fresh sage whole leaf
¼ cup fresh sage chopped fine
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1 cup melted butter
Heat oven to 425° F.
Thaw turkey! Pat the turkey dry with paper towels. Place the wings underneath the body. Place the rosemary, parsley, whole sage and 2 pieces of orange in the cavity. Tie the drumsticks together using the kitchen string (optional).
Place the carrots, celery, apple, remaining orange and onions in a metal roasting pan. Transfer the turkey to a wire rack and place it on top of the vegetables. Inject turkey with melted butter and chopped sage. Drizzle the skin with the oil and, using your fingers, spread it on evenly. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Roast the turkey uncovered until browned, 30 to 45 minutes.
Add the broth to the pan. Cover the turkey loosely with foil. Reduce oven temperature to 350° F. Roast until a thermometer inserted in a thigh registers 165° F, about 2 hours. Let the turkey rest for at least 30 minutes before carving. Reserve the pan drippings and vegetables for the gravy.
Company Carrots
6 large carrots
1 Tbsp. grated onion
Small bunch of parsley chopped (about a 1/2 cup)
3 Tbsp. horseradish (I tend to use a bit more)
1/2 cup mayonnaise
1/4 tsp. each of pepper and salt
1/4 cup carrot water (reserved from cooking carrots)
Peel and chop carrots; cook until tender, reserving water. In a baking dish combine the other ingredients; stir in carrots. Top with mixture of 2 Tbsp. melted butter and 1/4 bread crumbs. Bake 20 minutes at 375°F
Cranberry Sauce
2-3 cups cranberries
1 cup orange juice
1 cup sugar
apple chopped (optional)
Grated orange peel
½ to 1 tsp allspice
cinnamon to taste
½ tsp orange extract (optional)
Cook in saucepan over med low heat for 25 minutes
Turkey Dressing
1 Dressing package like Mrs. Cubbins or Pepperidge Farms
1 Package Sausage (sage flavor if available)
I stick of butter
2 onions (or less)
1-2 Chopped apples
Sage to taste
2-3 cans Chicken broth as needed
Cook onions in butter until soft and pour over dressing mix. Cook and add sausage. Pour broth over as needed and add sage as desired. I like to use A LOT!
Amazing -out of this world-melt in your mouth-make you wanna slap your mama rolls!
2 TBS yeast (SAF is the best and the only yeast I use)
1/3 cup warm water
1/2 cup butter, softened
1/2 cup sugar
2 tsp salt
1 cup hot water or milk (I only use water)
3 eggs (egg substitute works just as well)
5 cups of flour (I usually need an extra half cup, but be careful too much flour = heavy rolls. Been there done that!)
Dissolve yeast in warm water and allow to sit for 5 minutes. I usually measure the yeast into a bowl and then add the water. Cream together butter and sugar. Add salt, hot water and eggs, Mix well. Add 2 1/2 cups of flour and yeast mixture. Mix until batter is smooth. Add
additional flour 1/2 cup at a time until it forms a soft dough. It may take more or less than 5 cups. Allow dough to rise until double in size, about an hour. I also cover the dough with a towel or flour sack cloth. Punch down dough and roll out. Cut into strips and tie knots out of each strip. You can actually form the rolls into crescents or any other shape you choose. Knots are easiest for me. Place on greased cookie sheet and brush each roll with melted butter. Allow to raise, usually another hour. Bake at 375 degrees for 13-15 minutes or until golden brown. When you remove from oven, brush again with melted butter. Makes about 24 rolls. Double this for larger crowds.
Green Beans
2 lbs of green beans, trimmed
1/4 cup (1/2 stick) butter
1 Tbsp Dijon mustard
1 teaspoon garlic salt
2 Tbsp chopped fresh thyme
1/3 cup slivered almonds, lightly toasted
Boil green beans in a large pot of boiling salted water until just crisp-tender, about 5 minutes. Drain the beans and transfer them to a large bowl of ice water, cooling them completely. Drain the beans well.
Melt the butter in a large, heavy skillet over medium high heat. Whisk in half of the fresh thyme, mustard and garlic salt into the butter. Add the beans to the skillet and toss until heated through, about 4 minutes. Transfer to a serving bowl. Sprinkle with toasted almonds and the remaining thyme
Cheesy Mashed Potatoes
4 lbs baby red potatoes or baby yukon gold potatoes peeled
salt
4 tablespoons butter, cut into small pieces
3/4-1 cup milk or cream
2 1/2 cups shredded manchego cheese, about 3/4 to 1 pound of cheese
black pepper
Halve large potatoes, small ones can be left whole. Place potatoes in a deep pot, cover with water. Place a lid on potatoes and bring them up to a boil. Uncover, salt the water and cook until tender, 12 to 15 minutes.
Drain potatoes and add back to the hot pot. Add butter, milk or cream and cheese and smash the potatoes to desired consistency. Season with salt and pepper, to taste.
Maple Roasted Sweet Potatoes
2 1/2 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces (about 8 cups)
1/3 cup pure maple syrup
2 tablespoons butter, melted
1 tablespoon lemon juice
1/2 teaspoon salt
pepper to taste
Preheat oven to 400°F.
Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat.
Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.
Dessert:
RazzleBerry Pie
1 bag frozen raspberries (fresh when in season)
1 bag frozen blackberries
2/3 cup sugar (more if you like sweeter pie)
4 TBSP flour (more if berries and juice look thin)
Thaw fruit almost completely and drain juice through colander. In a large bowl mix fruit, sugar and flour together and pour over bottom crust in pie dish. Add top crust and pinch together. Brush top crust with egg and sprinkle with sugar Cover edges with foil or pie crust protector. Bake for 30 minute at 400 degrees remove foil and bake additional 10 minutes until crust is brown
Pie Crust
2 cups flour
1 tsp salt
½ cup chilled butter
1/3 cup frozen shortening
1/3 cup sugar
1 large egg beaten
1 tsp white vinegar
2 tbs ice water
Combine flour and salt, cut in butter and shortening. Stir in sugar, egg and vinegar. Mix in just enough ice water. Chill for 4 hours in plastic wrap or freezer for ½ hour. Split dough in half and place one half back in fridge. Roll out one half of dough and place in pie dish. Quickly add filling and then roll our top crust and place on top of pie. Brush top of pie with 1 egg beaten with 2tbs water and sprinkle with sugar. I like to use large grain sugar,you can purchase at Spoons n' Spice or from The Bakers Catalog.
Apple Pie
Pie Crust
2 cups flour
1 tsp salt
½ cup chilled butter
1/3 cup frozen shortening
1/3 cup sugar
1 large egg beaten
1 tsp white vinegar
2 tbs ice water
Combine flour and salt, cut in butter and shortening. Stir in sugar, egg and vinegar. Mix in just enough ice water.
Chill for 4 hours in plastic wrap or freezer for ½ hour.
Brush top of pie with 1 egg beaten with 2tbs water and sprinkle with sugar.
Filling
2/3 cups dark brown sugar
¼ cup sugar
¼ cup flour
¼ cup lemon juice
1 TBS vanilla
1 ½ tsp cinnamon
½ tsp salt
4 lbs tart green apples
¼ cup butter
Combine first seven ingredients. Add apples and toss to coat. Cook on Med/high heat until softened (10 minutes). Place in pie shell.
Streusel
¾ cup flour
4 ½ TBS sugar
2 TBS butter
3 1.4 oz skor/heath bars
Combine and sprinkle over apples. Place top crust on top. Coat with egg mixture and sprinkle with sugar.
Bake at 350 for 55 minutes. You will want to place foil over the crust edged to preven burning.
Pumpkin Time
We kind of cheated with the pumpkin carving this year, but look how cute they turned out! The kids LOVE them and I love not having to carve since I am allergic to pumpkin. Thanks Mr. Potato Head! Hooray!
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