Monday, November 12, 2012

Thanksgiving Menu

Life Tastes Good Thanksgiving Menu

Thanksgiving is a favorite holiday in our house - there is so much for which to be thankful! And, of course, we LOVE the food! Give thanks and enjoy a beautiful holiday full of happy times with your family and friends!

Thanksgiving is just over a week away!!  It's time to get planning!  Here are some great recipes to give you some ideas of what to have on your table this year!  






The Perfect Turkey recipe is my go to turkey recipe!  The only difference is I cook until the center of the thigh reaches 160-165 degrees F. and then let rest for about 20-30 minutes before slicing. Use an instant read thermometer! You don't want to overcook your turkey!!

Giblet Gravy adapted from the Good Housekeeping Cookbook
While turkey is roasting, in 3 quart saucepan over high heat, heat to boiling giblets, neck, 1 celery stalk cut up, 1/2 cup chopped onion, 1 teaspoon salt and water to cover. Reduce heat to low, cover and simmer 1 hour until giblets are tender. Drain, reserving broth. Discard celery and onion. Chop neck meat and giblets (I like to chop them in my blender to get them chopped up real well). When turkey is done, remove rack from pan; pour pan drippings into a 4 cup measure and let stand until fat separates from juice. Skim 1/3 cup fat from drippings into a 2 quart saucepan. Discard any remaining fat on surface drippings. Add reserved broth to roasting pan; stir until all the yummy brown bits are loosened. Add liquid to meat juice in cup to make 4 cups - adding water if necessary.  Into fat in saucepan over mid-high heat, stir 6 tablespoons flour until well combined and smooth. Gradually stir in meat-juice mixture; cook, stirring until thickened. Add reserved chopped giblets and neck meat if desired and cook until heated through. Salt to taste.

This is our favorite stuffing recipe! I never cook the stuffing in the bird because you have to cook it so long - the turkey actually overcooks.



A delicious low Carb alternative to the mashed potatoes is 
Garlic Cauliflower Mash 
1 medium head of cauliflower
1 tbsp cream cheese, softened
1/4 cup grated Parmesan cheese
1 teaspoon of freshly minced garlic (or more to taste)
1/8 teaspoon chicken base
1/8 teaspoon black pepper
butter and chopped fresh chives for garnish

Cut cauliflower into small pieces and place in boiling water for about 5-6 minutes or until thoroughly cooked. Drain well (do not cool), and pat dry with paper towels. In a blender or food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until smooth. An immersion blender works well if you have one. Garnish with chives and butter and serve hot.


Creamed Corn
I confess - I cheat and buy the frozen creamed corn (NOT the canned)

Freshely Steamed Green Beans


Madison's Pumpkin Pie
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Madison's Apple Pie

Hopefully I'll be able to get the pie recipes out of her to share on the blog :o)


2 comments:

  1. I have been making that same stuffing for years too! Each of the kids makes a part of our meal...

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    Replies
    1. That's a great idea, Linda. I think my favorite Thanksgiving was in 2009 - it was right after the accident and just the 3 of us. I was still 1 handed from my injuries, so I got to direct Don and Madison. I loved watching the 2 of them get all the meat off the turkey after dinner haha I hope you have a wonderful holiday!

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