As we approach the holiday season, food takes center stage at gatherings of friends and families. Other than a stuffed turkey, and a fresh cranberry sauce, I’m not much of one to repeat the same dishes every year. I like to try something new, and I’m always happy to get ideas from what the rest of you are planning to serve on Thanksgiving.
I’m sure there will be bacon and sausage involved, as well as the turkey, ham, and other delicious meats. And then I know that you will also want to share your delicious dessert recipes!
Since we come from various backgrounds, and different parts of the country, there will be lots of good food to consider!
P.S.: Don’t forget the cocktails!
Stella's Place 
Revolutionary Braised Turkey (With Poem)
Apparently, braised turkey was a rather new discovery in 1840 when this recipe was published in the 5th volume of the Magazine of Domestic Economy. “There is amid of cooking a turkey in very general use in France, being the invention of the celebrated Monsieur le Jacque, called braising,” the introduction states.
This cooking method was so celebrated, it inspired verse. “The process is seldom resorted to in this country, except by epicures; but so greatly is it esteemed, as to have given birth to the following distich:
Turkey boiled,
Is turkey spoiled;
And turkey roast,
Is turkey lost;
But for turkey brais’d,
The Lord be praised.”
Sounds like this is some darn good turkey.
Ingredients:
1 Turkey
Bacon
Beef
Chopped carrots
Onions
Celery
Herbs
Salt
Pepper
Allspice
Mace
Recipe:
“The operation is performed as follows. Cover the bottom of a German stew pan with slices of bacon or ham, and of beef, chopped carrots, onions, celery, stuffing herbs, salt, pepper, allspice, and mace; on this place the turkey, trussed as for boiling, and over it a layer of the same materials , cover it close with the lid, and place the pan in the oven, leaving the whole stand in a state of gentle perspiration, until it is done enough. Serve up in its own sauce. Any joint may be cooked thus, and the toughest leg of mutton acquires in this way a melting tenderness which makes it easily digestible.”
LikeLiked by 7 people
I’ve found the results of long slow cook to be amazing. Did a beef chuck recently and my wife’s comment was that if she didn’t know better, she would have thought it was prime rib.
Brown the meat first for good flavor and appearance, either in a hot skillet or 425 degree oven. Then cover and put in the oven at 170 for at least 8 hours; I did the chuck for 24. (I would cook at 145 for beef, but my oven won’t go that low.) The tough connective tissue melts into gelatin, but the meat stays pink and juicy. Cook any vegetables first, since 170 is not hot enough to burst their cell walls.
LikeLiked by 8 people
Before one of the old Treepers got me hooked on brining, I used to cook my turkey that way. It’s not pretty, can’t set it in the middle of your tables, but it’s the most tender and juicy turkey. I would season it, stuff some butter in the cavity, and put at least four cups of water in with it. The key is using heavy duty foil. Cinch it down tight to seal all around your pan, then cook the turkey overnight.
Now that I’ve been using a new recipe, I’d still probably brine it and fill the cavity with aromatics for flavor.
LikeLiked by 3 people
Thanks to Mary From Marin I found you and the Thanksgiving thread. I was missing it as I looked forward to it every year.
LikeLiked by 6 people
Welcome jfp! Glad you made the short trip over. All the best old-time Treepers are hanging out over here with Stella. So many noisy newbies next door it’s hard to hear yourself think sometimes.
LikeLiked by 2 people
It gets crazy over there for sure. There are a lot of newbies with poor manners. Now that the election is over maybe they will move on back to wherever they came from, lol.
LikeLiked by 4 people
Some of us are hoping for that!
LikeLiked by 2 people
Brining is the best!
LikeLike
Well, if you want munchies to leave in candy dishes, this is incredible… I have made this recipe myself with pecans and with walnuts. It is really easy to do, and it makes a very nice little gift to bring if you are invited to a dinner or party.
Cinnamon-Sugar Candied Pecans or Walnuts
Yield: 1 pound candied pecans
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
An incredibly easy recipe for candied pecans, perfect for holiday snacking or gift-giving!
Ingredients:
1 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon salt
2 egg whites
2 tablespoons water
½ teaspoon vanilla extract
1 pound pecan halves
Directions:
1. Preheat oven to 250 degrees F. Line a large rimmed baking sheet with parchment paper; set aside.
2. In a large zip-top bag, combine the sugar, cinnamon and salt; set aside.
3. In a large bowl, whisk together the egg whites, water and vanilla extract. Add the pecans to the bowl and stir them into the egg white mixture with a rubber spatula, making sure they are all moistened. Using a slotted spoon, remove the pecans from the egg white mixture and drop them into the bag with the cinnamon-sugar mixture. Once all of the pecans are added, seal the bag, and shake it to coat all of the pecans.
4. Using a clean slotted spoon, remove the pecans from the bag and place onto the prepared baking sheet in a single layer. Bake for 1 hour, stirring them every 15 minutes. Remove from the oven and cool to room temperature. The pecans can be stored in an airtight container at room temperature for up to 2 weeks.
Note, I actually think the walnuts are better… but that’s just me…
LikeLiked by 6 people
I’ma try that!!! Anyone have a recipe for hot ‘n spicy pecans?? 😀
LikeLiked by 1 person
Here is Martha’s recipe:
http://www.marthastewart.com/1142157/spicy-pecans
LikeLiked by 1 person
That one looks good – and easy!
LikeLiked by 1 person
THAT one is in the oven as we speak…..
LikeLiked by 1 person
And Alton’s. Sounds good, but more complicated:
http://www.foodnetwork.com/recipes/alton-brown/spiced-pecans-recipe.html
LikeLiked by 1 person
Last year was the first time I stuffed only a turkey breast, rather than the whole bird, and I used a crock put. It was as soft as butter, juice, and full of flavor. I guess a glass of wine helped, too. Inside the crock pot, guys, not in my hand! I’ll be posting actual recipes later this week, and they are quite different from traditional American recipes. Stay tuned!
LikeLiked by 6 people
Thanks! I still roast a small turkey, but have been doing it in an electric roaster. It comes out moist and delicious!
LikeLiked by 3 people
I am sure it does; all depends on how it’s done.
LikeLiked by 2 people
It has the added advantage of freeing up the oven for other things.
LikeLiked by 4 people
True
LikeLiked by 2 people
I bought one to do a duck, because they are such a mess…. It is in my garage now..
LikeLiked by 2 people
The duck?
LikeLiked by 3 people
Duck was a bit crispy. The duck was crispy, the roaster was garaged.
LikeLiked by 3 people
Ahhhhh…..
LikeLiked by 2 people
Looking forward to it… I love sweet potatoes!! I would love something different with that.
LikeLiked by 4 people
This is close to what I use. I haven’t used a recipe in years, so it’s a close as I can get you.
http://southernfood.about.com/od/sidedishcasseroles/r/bl90911u.htm
LikeLiked by 3 people
Okay, Menage, I’m confused. The recipe says 3 cups mashed sweet potatoes, cooled. So how did they get hot? Bake ’em? Boil ’em? How long? Doesn’t say what size dish; looks like 8×8 maybe? I’m planning to do a 9×11 pan for the church dinner after Mass on Thursday, so double the recipe? Triple it? If it’s triple, I may be too stingy to give up that many pecans. I don’t have Wee’s wheelbarrow full of pecans, and they are pretty expensive in Alaska. Help!
LikeLiked by 1 person
3 cups of potatoes would have to be about an 8×8 with the other ingredients. I’d double it for sure, if not triple it. If you triple it and put in in the casserole you want to use you may get by with just doubling the topping recipe. Peel and boil the sweet potatoes just like you would for Idahos.
It’s super easy!
LikeLiked by 2 people
Thanks. Easy is good; I’m nowhere near the chef that you and others here are! I’ll let you know how it turns out.
LikeLike
Different is what I do all day long!
LikeLiked by 3 people
ohhhhhhh my TY! I am saving that!
LikeLiked by 2 people
This is a new recipe for us. My daughter in law tried it out for a holiday meal with her family, and it has become something we ask her for frequently on our side of the family. Strangely enough, even people who aren’t really crazy about vegetables tend to like this one, which is odd because it has so many different vegetables in it.
http://theblondcook.com/vegetable-tian/
LikeLiked by 5 people
I LOVE that stuff!
LikeLiked by 2 people
How about a cabernet cranberry and blueberry sauce?
http://www.averiecooks.com/2013/11/cabernet-cranberry-and-blueberry-sauce.html
LikeLiked by 4 people
Ooooooo…. 🙂
LikeLiked by 3 people
A friend of in-laws did a batch of sweet potatoes (yams?) that was so awesome I had to ask the recipe.
He said it was simple. Just peel’m, cut’m, cook’m, mash’m, and while they’re still hot, stir in miniature marshmallows, and after they melt, whip it good.
I don’t remember if he said anything about salt, but I’d add 1/4 tspn per pound.
LikeLiked by 4 people
My mom used to boil the sweet potatoes… She peeled them and then cut them into thick slices.. It was my job to put a tiny pile of brown sugar and a smidge of butter on each one.. They were in a baked for a bit buttered pyrex dish. *sighs*
LikeLiked by 4 people
I haven’t made this yet. But, my DIL said we can make it for Thanksgiving. I thought some others here might be interested.
Buttered Rum Pecan Pie
Active:10 min.
Total: 1 hour 10 min.
1/4 cup (1/2 stick) salted butter
1 cup dark brown sugar
1 cup light corn syrup
1/4 cup dark rum
3 large eggs
2 cups pecans
1 9 or 10 in. frozen pie shell
1. Heat oven to 325*F. In a small saucepan over medium heat, melt the butter and swirl until brown bits form on the bottom of the pan and the butter smells nutty, about 3 min. Remove from heat and let cool. In a bowl, stir together the brown butter, sugar, corn syrup, and rum. Whisk the eggs into the mixture one at a time until completely incorporated.
2 Scatter the pecans in the pie shell and pour the custard over the nuts. Set the pie on a rimmed baking sheet and bake until the surface of the pie is shiny and the center is not completely firm, 45 to 55 min. Let cool completely before slicing (Note: The custard may crack as it cools. You can disguise it with whipped cream if you’d like.) Makes 8 servings.
From Redbook, Nov. 2016
LikeLiked by 8 people
Boy this looks good!
LikeLiked by 3 people
Rum and pecans.. what could be better!
LikeLiked by 3 people
Rum is an interesting thought. I always put bourbon in mine.
LikeLiked by 2 people
I like rum better than bourbon, but I wonder if it is better with the pecan pie. Hmm?
LikeLiked by 3 people
My pecan pie with bourbon is great, but now I have to try it with rum. I’ll let you know what DH thinks; he’s my ultimate recipe tester and food critic.
LikeLiked by 2 people
And, BTW, I don’t like bourbon much as a drink…
LikeLiked by 2 people
We only keep some for company… Just something about the flavor… hhhmmmm
LikeLiked by 1 person
I just saw this – and it cracked me up…..
LikeLiked by 4 people
I’m going to her house for Thanksgiving!
“Go for a walk. You do have to check that your oven is on.”
LikeLiked by 4 people
She’s funny! Where the heck did you find this? However, I gotta disagree. My turkey is damned good. I like it better than the ham, and that’s saying something, as I give up some of my precious bourbon for the basting.
😯 Oh. My. Goodness. I have a minute amount of Jack, and no Devil’s Cut. Good grief, I’ll be hitting Dodge City Liquors today or tomorrow. Gotta cross the state line. Sigh. The ridiculous and saintly people in my small Georgia town would not dare taint the town with liquor. Thanks for making me think of the most important ingredient Wee.
LikeLiked by 5 people
“… as I give up some of my precious bourbon for the basting.”
In-between swigs from the bottle?
LikeLiked by 3 people
Is here a point in there? Everybody knows that’s the first rule of cooking. I tried cooking without sipping once. There was an incident with knives and a complainer.
LikeLiked by 2 people
You gave the sip to the complainer again, din’tcha??? I tole you about that cr@p.
LikeLiked by 1 person
I grew up in a small East Texas town of mental Baptists who kept the county “dry” but elected a “wet” sheriff……when they finally got outnumbered by the “out of the closet” drinkers and voted to go “wet” and sell booze, it bankrupted the town that used to be the “liquor run” go to place, as well as the local bootleggers….everyone went on LBJ’s Great Society Free ride for non workers just in time in the mid 1960s. I had to “give up” booze 31 years ago on December 11, 1985…if you get my drift.
LikeLiked by 3 people
That was awesome!
LikeLiked by 3 people
Stella, I am so glad this thread is here. I love reading everyone’s recipes. I can’t remember what I have submitted in years past but will try to come up with something. I love your deer pictures on this page.
LikeLiked by 6 people
It’s deer season! Do you have any venison dishes?
LikeLiked by 4 people
Mm. Venison. I love cooking with it. I find it much tastier than beef, but I don’t have any recipes, I just wing it. Venison stew, chili, and meatloaf are exceptionally good. My husband only likes venison meat loaf, not beef.
LikeLiked by 4 people
DH and I are currently eating on a big batch of moose stew. Yummy.
LikeLiked by 3 people
LikeLike
My venison is served on the car hood late at night when the darn thing jumps in front of me…lol
LikeLiked by 2 people
Coming out of lurkdom to post this venison recipe. My kids love it.
http://allrecipes.com/recipe/45597/venison-schnitzel/
LikeLiked by 3 people
Welcome, Deb!
LikeLike
I do. I will try to find it tomorrow.
LikeLiked by 1 person
I’m thinking of trying this one soon
http://flavormosaic.com/pumpkin-praline-bread-pudding/
LikeLiked by 4 people
I love this idea.
LikeLiked by 3 people
Looking for more vegetable dishes. Anyone have more favorites to share? And I’m always, always interested in bread recipes. If you have a favorite bread or roll recipe please share!
I love the glimpses I get of how different the menus and customs are from place to place in America. We are such a big country, and I love living vicariously and seeing the different ways to celebrate our shared holidays.
When I was a kid in junior high school, we always, always had the play about the pilgrims and the first Thanksgiving, and everybody wanted to be up on that stage. I once spent hours scouring YouTube to see if I could find any old videos for my Thanksgiving post, but I never found any.
LikeLiked by 2 people
I’m going to try the version with dried cherries and almonds.
http://thepioneerwoman.com/food-and-friends/5-ways-to-serve-sauteed-brussels-sprouts/
I am also going to move this thread up in the list!
LikeLiked by 4 people
Thanks! For both.
LikeLiked by 2 people
Thanksgiving at my Aunts was always fantastic, one dish that was always loved was the crab salad. Actually going to bring it this year to my dinner invite.
1 head iceburg lettuce, shredded
1 lb. crab per head of lettuce, shelled of course
Lots of green onion, sliced thin, 2 bunches per head of lettuce
Green bell pepper, diced, ratio 1:2 per onions
Mayonaisse to produce dressing
Pepper and salt to taste
She didn’t give exact measurements, she always did by sight, or by order as she had quite the crew running back in the day. Other veggie dishes were blanched green beans with bacon, and a pimento dish with onion I believe.
LikeLiked by 3 people
I love fresh crabmeat.
LikeLiked by 3 people
There is dungeness out here on West coast, how about you?
LikeLiked by 3 people
Here in the hills of North Georgia I can only dream. Or buy what they fly in to the local overpriced yuppie markets.
LikeLiked by 3 people
There are places that ship seafood overnight from Maine that are pretty good.
LikeLike
We went to the liquor store yesterday.
My favorite drink for the holidays.
Take your prettiest snifter type glass add 2 ice cubes.
Fill half way with Baileys (we use Carolans which is much cheaper)
Fill the rest with Adult Egg nog.
Swirl three times clockwise, three times counter clockwise for good luck.
Enjoy.
LikeLiked by 7 people
do not drive for two hours after having 3 of these…..
LikeLiked by 2 people
Fortunately the calories in the eggnog don’t count, because eggs are healthy… Something like that.
LikeLiked by 1 person
Since it’s just us, I think we’re having pheasant with vegetables and that Russian apple pie/tart (sharlotka)
Again, there is never a recipe. She just tosses stuff together with whatever is laying around.
LikeLiked by 5 people
Bet that tart is awesome….. I worked a night job with a New Orleans chef years ‘n years ago – anyway, one night I was hungry and he pulled out some pie crust, sliced a golden delicious apple up, seasoned, buttered, folded somehow and baked it. It was the best apple pie/tart/thing I’ve ever had.
LikeLiked by 3 people
She tossed raisins into one a month ago and it was fantastic.
LikeLiked by 3 people
Try some pecans w/them raisins!
LikeLiked by 3 people
She had me shell a bunch of walnuts last night for a soon to be made pie.
LikeLiked by 3 people
Pecan pusher
LikeLiked by 3 people
Hey. It’s all I got……. 😀
LikeLiked by 2 people
I might try your dip as well. They may like it better the dip I carry in my back pocket!
LikeLiked by 2 people
less spitting involved too….
LikeLiked by 3 people
I’ll bet dried cherries would be good too.
LikeLiked by 3 people
I’ll ask her. She said something once about using several different fruits and even making a chocolate version.
LikeLiked by 2 people
And dried cranberries. Cranapple is a popular juice, remember.
LikeLiked by 1 person
That would work too, although I prefer dried cherries.
LikeLiked by 2 people
I’ve only been requested to bring devilled eggs and Nana’s dip & veggies. Nana’s “dip” was always MY chore in her kitchen, and back in the day it was a pita. Nowdays we have soft Philly cream cheese – and boy do I have the pecans, and green olives come sliced/chopped!! Just enough olive juice to blend the cream cheese, chopped pecans and chopped olives smoothly. Even better if you refrigerate it overnight. At her house I had to string and stuff the celery and seeded jalapeno strips – now we use celery, carrots, jalapenos and jumbo black olives to use the “dip.”
I’m gonna try that candied pecan recipe this afternoon and take that, too – and maybe a Christmas salad….. depends on if I get my butt to the store today…….
LikeLiked by 4 people
(The veggies/dip thing is mainly for starving kids dying for the rest of the meal to get done!)
LikeLiked by 3 people
I LOVE olive and nut spread. It’s the best.
LikeLiked by 2 people
Yum!
LikeLiked by 2 people
My Texas cousin and his lady friend recently introduced me to just putting jalapeño jelly onto a brick of room temp cream cheese. Man was that ever good. I’ve served it with Tiger sauce or Pickapeppa before. The jelly was way better. And I have great appreciation for instant food these days.
LikeLiked by 2 people
The Lord created Deviled Eggs for us sinners….and brought me to religion just to eat me some Deviled eggs…..joined the choir so I could get some on Wed Nite Choir Practice as well….can’t sing, but can really damage a plate of stuffed eggs…..yum
LikeLiked by 3 people
Stella…what a great blog here and thanks so much for the recipes and info…came from CTH and grateful to find you…..Happy Thanksgiving from Dallas….today is our day of shame, 11/22/1963…and my 75 birthday is on the 24 along with Thanksgiving Day….for which I am also Thankful as I have already cooked the turkey and cornbread and have the pumpkin pie mix ready to go in the shells. Most of all, I am so Thankful for a brand new wonderful President for our nation. I hope he does not pardon the DC Turkeys during HIS watch…lol.
LikeLiked by 6 people
Welcome, joshua. Happy Thanksgiving to you, as well, and an early Happy Birthday.
LikeLiked by 1 person
Happy almost birthday!! Hope you still get birthday cake….
LikeLiked by 1 person
Welcome and happy birthday Joshua!
LikeLiked by 1 person
Great idea, no matter what recipe you use:
http://acozykitchen.com/pancetta-sage-stuffing-muffins/
LikeLiked by 4 people
I swear I just started drooling…. ohhh they look great..
LikeLiked by 2 people
A favorite appetizer:
Split jalapeno chiles lengthwise and remove the pith and seeds. Fill about half to 2/3 full with cream cheese, then press in a “Little Smokie” sausage, and wrap the whole thing with a strip of bacon.
Put it in a toaster oven or barbecue with the lid closed until the bacon is done.
LikeLiked by 2 people
I want to try Dutch Baby, which strikes me as being very similar to Yorkshire pudding. The recipe at the link is for dessert style, but I hear they can be made savory, too.
http://cooking.nytimes.com/recipes/6648-dutch-baby
LikeLiked by 3 people
Made two of these tonight as experiments. Made one; my wife and I ate it. Yeah, that was good, but I’m still hungry, so made I a second one.
To the basic batter (2 eggs, 1/2 cup milk, 1/2 cup flour, dash of salt) I added 2 cloves of minced garlic, crushed red pepper, thyme, oregano, marjoram, and ground dried tomatoes, poured it into the melted butter in the hot skillet, quickly topped it with slices of havarti cheese, a rather heavy shake of black pepper all over, then a light sprinkling of mace. Into the oven at 425 for 15 minutes.
For the second, I peeled, cored, and sliced an apple into the two tablespoons of butter in the cast iron skillet on the stove top, added 2 tablespoons brown sugar, a minced knob of fresh ginger half as big as my thumb, a generous sprinkling of cinnamon, and about a third cup dried cranberries, sauteed until the apples were done, distributed it all evenly over the bottom of the skillet, poured in the basic batter, and then popped it into the oven at 425 for 15 minutes, then another 5 at 280. After cutting it in half and putting each half on a plate, I drizzled heavy cream on it, right out of the carton.
That was a satisfying dinner for my wife and I. She loved them both.
Keeper!!! 🙂
LikeLike
This is so wonderful and I love reading all the recipes and ideas for Thanksgiving, I am a traditionalist and prepare the same meal with little variation every years. My turkey is steam roasted in a good old American made graniteware roasting pan, I make a compound butter which is placed under the skin which makes the turkey so flavorful and moist. Steam roasting ensures a tender, moist and perfectly cooked turkey that is done in literally half the time than the standard open roasting method. Here is my recipe for the turkey and compound butter, Happy Thanksgiving everyone. https://apuginthekitchen.com/2013/11/24/butter-and-herb-roast-turkey-gravy-and-sides/ I also make homemade potato rolls and Amish recipe that I have been using for years which I found on King Arthur Flour website, the rolls are fluffy, soft and flavorful.https://apuginthekitchen.com/2013/11/26/potato-dinner-rolls-3/
Hope that you all have a wonderful holiday.
LikeLiked by 5 people
HAPPY 🦃 THANKSGIVING
LikeLiked by 1 person
Happy Thanksgiving have a fantastic Day💜💜
LikeLike
Czarina here to give my mother’s recipe for Waldorf salad & a drink recipe.
Salad: Cut up 4 sweet apples (gala or such) into 1/2 inch pieces. Cut 4 ribs of celery to the same size. Add 1/2 cup or more chopped pecans (she loved pecans, add more). Make a dressing of mayonnaise & sugar stirred together, thinned with whipping cream (more or less sugar to taste).
Apple Pie drink: mix 2 cups unfiltered apple juice, 1/2 cup spiced rum & 1/4 cup Hot Damn cinnamon schnapps. Add ice. Cheers!
LikeLiked by 3 people
My mother made that same Waldorf salad, with the addition of grapes (peeled, if you have the patience). The drink sounds great!
LikeLiked by 2 people
As I was prepping Thanksgiving grub in the kitchen last nite with the TV on Cable Political Puke shows, and all the NeverTrump media etc in the background…..I took a big dose of Acid Reflux medicine and thought about some special recipes to create to take to Lunch Tomorrow with the liberal high school mental drop out liberals in the extended “family”….and I came up with a blend of Chicken and Sweet Potato casserole that I called Klueless Klucker Yams, the KKY, and planned to claim it was invented by President of the KKY, Daisey Duke in Alabama……I decided that they would call me a “tastelist” and that my response was…”I DID forget to add the nuts, but there were already here anyway”….oh, It will be a THANKFUL occasion when I get to say “Well, how about that Donald Trump getting elected Supreme Commander of the Free World”…..I can hardly wait to see where Bill and Hillary get incarcerated for violation of humanity.
LikeLike
Sounds delicious. 😉
LikeLike
Here is a song I wrote about Thanksgiving called ‘Plymouth Rock’…bit alternative but if you fancy something different give it a listen to 🙂 https://juniorchills.wordpress.com/2016/11/23/plymouth-rock/
LikeLike
Here is my simple Vegetable Medley.
You take these vegetables. Zucchini, broccoli, Peppers, red potatoes. Garlic, basil, olive oil, and salt.
(First note I left the green onions out 🙄.)
Cut vegetables to similar sizes. Pan fry everything in olive oil except the potatoes, broccoli, basil and garlic. Use a little salt.
Fill a pan with about 3/4 inch of salted water.
Pan fry the potatoes in butter which makes them nice and brown. When the potatoes are 1 minute away from being done add 2 gloves of fresh grated garlic.
Mix all the vegetables together and add the fresh basil.
Enjoy! You should have this;
LikeLiked by 1 person
Why the pan with 3/4 inch of salted water? Is that to cook the broccoli? I don’t see anything about cooking the broccoli.
Looks nummy!
LikeLike
Sorry! Yes that is for the broccoli. Throw the broccoli in the boiling water for two minutes, drain and add to the other vegetables in your serving bowl. It really is yummy as all of the veggies pick up up a little bit of the other veggies.
You can also add half a pound of crumbled bacon which makes it doubly delicious but we have a vegetarian going us so I left that out this time.
LikeLike
Hi Peeps:
I am very quiet here, but when it comes to food, well. Now I am talking.
I think for a change a turkey roll is fantastic. It has a fancy name in some quarters – “Turkey Roulade”.
So – either spatchcock or bone a turkey – 2 turkey breasts. Pound it flat (leaving skin on). Make a delicious stuffing of your choice (Easy on the carbs). Layer the stuffing over the flat turkey breast, then roll it up.
Tie well with kitchen twine, tuck i the ends, then bake until interior temp is about 160.
Let cool and firm for 1/2 hour while making gravy from the drippings and other things.
Slice 1/2 thick and pour on the extras.
Fantastic.
Save the dark meat and carcass for soup and stock and endless gravy.
John
PS: Here in Massachusetts fresh turkeys are a loss leader at the local supermarkets. I buy two (the limit) and bone them and put three half breasts in the freezer. One goes right into a roulade plus I get two gallons of stock/soup base out of the carcasses and 3 – 4 pounds dark meat.
PPS: I have raised many meat chickens and turkeys,it is barely worth it unless you have a lot of room, and time. They are better home raised and taste better. Still is a trade off.
bone or
LikeLiked by 2 people