Just in case you needed a laugh, I baked 3 apple pies for our families. Then Scruffy jumped up on the table and ate half of one! So I baked a fourth pie. Chris ate the other half of Scruffy’s pie! Now that’s love. :)
Our Thanksgiving dinner looked like this…
That cranberry sauce was homemade by Dan B. …. so delicious! I made the rest.
Super simple – 3 lbs yukon golds, peeled (Chris peeled them the day before and I kept them in the cooking pot in water in the fridge until T’day morning. Then take it out, drain the water (removes starch), cut into 2″ chunks, refill pot with water, and put on stove so that it will come to room temp by the time you want to cook. Bring to boil, cook for about 15-20 min after that until soft and easily pierced with knife. Drain and return to pot. Mash and add 10 tbsp unsalted butter, 1 to 1 1/2 cups whole milk (start with 1 cup and check for thickness), and stir. Season with salt and pepper to taste.
Green Beans with Caramelized Scallions:
I also loved the string beans with caramelized scallions… so easy and flavorful. I used about 4 large scallions for 1.5 lbs of haricot vert. Just cook the scallions (thinly sliced) in olive oil and butter until lightly golden. Then I steamed the beans in the microwave with a little water. When I was ready to serve the turkey I cranked up the heat for the scallions, tossed in the beans, and cooked for about 5 minutes. The scallions will brown further and the beans warm through: then it’s ready.
Peel carrots and quarter lengthwise or until about 1/2″ thick sticks. Sprinkle with olive oil and salt and pepper and toss in sheet pan. Roast at 425 F for 20-30 min flipping occasionally until softened and caramelized slightly.
The gravy was just made from the pan drippings (note: i put the turkey neck, 1 onion quartered, 2 carrots and 2 celery stalks in the roasting pan with 2 cups stock while roasting the turkey) and then skimmed the fat off, added 1 cup dry white wine, cooked and stirred until syrupy, then whisked in 1/2 cup flour, and a little more stock, salt and pepper. Cook until thickened.
This was delicious! Nice and moist and flavorful with some crunchy bits around the edges. It’s my adaptation of a recipe from Everyday Food magazine (Mushroom and Walnut Stuffing, Nov 2010). Here is my version:
- 2 tbsp olive oil
- 2 tbsp butter
- 1 loaf white bread (I used a country white), cut into 3/4″ pieces
- 2 large yellow onions (or 4 small), diced small
- 3 large celery stalks, diced medium
- salt, pepper
- 16 oz cremini (baby bella) mushrooms, diced small
- 1/2 tsp dried sage
- 1 tsp fresh thyme, stripped from stems
- 1/2 cup dry white wine
- 1 1/2 – 2 cups low sodium chicken stock (as needed to moisten)
- 2 eggs, lightly beaten
Preheat oven to 400 F. Keep rack near top of oven. Spread bread cubes out onto 2 sheet pans and bake for 10-12 minutes until crisp.
Keep oven at 400 to preheat for stuffing, move rack to about 1/3 down oven.
In saute pan, heat 1 tbsp oil and 1 tbsp butter. Add onions and celery and season with salt and pepper. Saute until soft, 5-7 minutes. Transfer to large bowl.
Add another 1 tbsp oil and 1 tbsp butter to pan and saute mushrooms (with salt and pepper) until browned, about 5 minutes.
Add wine to mushrooms and stir to scrape brown bits from pan and cook until wine evaporates.
Transfer to bowl and add bread and toss. Add stock until bread is moist but not too soggy (I used 2 cups but my bread was well toasted).
Add eggs to bread mixture and toss to combine. Pour into 2 qt buttered baking dish.
Bake for 30-40 minutes until golden on top.