Friday, December 5, 2008

Our Kick Ass Thanksgiving Dinner

We had an amazing dinner. It was just us, which was a first. B and I worked hard in the kitchen and were so proud of our efforts.

The turkey recipe we used was Herb-Roasted Turkey with Shallot Pan Gravy. It was literally the best turkey I ever had. I'm not a huge turkey person, but loved this. And most surprisingly, M (who doesn't eat anything) ate FOUR portions!

I made my famous Apple & Pecan Stuffing. I don't really have an official recipe--just wing it. I tried finding something similar once for printed posterity and copied this one from Joy of Cooking, I think, and made notes on what I do different. Here is what I wrote down:

1 C chicken broth (I use more)
1/2 C chopped celery (I use more)
1/4 C chopped onion (I use more)
2 medium Granny Smith apples, cored and chopped
4 T butter (I use more)
1/2 t salt
4 C toasted bread (I use cornbread, and good, hearty white and wheat bread--I like it with all 3)

1/2 C pecans
1 t sage (I use less)
1/4 t (or more) cinnamon
1/8 t pepper
(I add nutmeg, but not sure how much)

Saute celery, onion, apples (you may want to add these a little later in the saute-ing) and butter in large pan until soft. Add broth and salt and bring to boil and simmer, covered ~ 5 min.
In large bowl, combine everything else. Pour broth and veggie mixture over dry ingredients and toss gently.
Turn into greased casserole and bake covered 25-30 min. at 350.
Makes 6 cups

I made Paula Deen's Sweet Potato Bake, which is the bomb! It's like having a dessert as a side dish.

In addition we had cranberry sauce (the real stuff!), mashed potatoes, and cherry pie.

The only disappointing dish was my cherry pie which was overdone, despite cooking it for less than the indicated time. But I made up for it when I made the cranberry bars later in the weekend.

Another yummy recipe for leftovers I found in the same magazine was for Bacon & Cheese Stuffing Gems. Mmmmmm!

Now, time to plan Christmas dinner!

1 comment:

  1. I sure would like a ring with a bacon-and-cheese stuffing gem as the center stone.


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