This year, we are staying home and (crossed fingers) having a quiet Thanksgiving dinner. Since it is all me, I am determined to have a stress-free day and not a lot of dishes in the sink when I finally get to collapse. Here is what I am doing throughout the week to ensure we all had a wonderful Turkey Day. I will continue to post throughout the holiday as the final products come together :))
I made some chicken stock to be used for my stuffing and turkey gravy…off to the freezer until you are needed
I made the crumb topping and pie crust for my Apple Crumb Pie, both into the freezer
I peeled/diced/chopped onions, carrots, celery, garlic and herbs for my stuffing, turkey gravy and turkey stock and soup (for Friday night). I even sautéed the veggies for the stuffing and soup so I wont have to take out any pans!
My diced sweet potatoes and carrots for veggie side dish
Last week, around 6am, I was in the car with a sleeping Macie, on the way to get her tubes put in. I was lucky enough to hear a radio ad for Trader Joes and their fresh *Glatt Kosher* turkeys that are pre-salted/brined. These turkeys are so well preserved, they can sit in your fridge for a few weeks which makes them the most convenient food item I have encountered. This turkey has been waiting for us in our garage fridge for over a week…
I am using Anne Burell’s roasting method which can be found here: http://www.foodnetwork.com/recipes/anne-burrell/brined-herb-crusted-turkey-with-apple-cider-gravy-recipe/index.html
Obviously, I didn’t brine it and wont be using cinnamon sticks or apple cider and - oops - just realized I didn’t put the apples in.
I only used 1/2 the herb butter. I see lots of herb toast in my future…
All dried and ready to be slathered…
Veggies and herbs ready for the bird…
Slathered and trussed and ready for the fridge. See you tomorrow!!
My bread cubes drying out overnight (hopefully) for this Crockpot Stuffing:
I will be up bright and early to start our new Thanksgiving tradition of doughnuts and waffles!
Our new tradition of making doughnuts was a success! I used this recipe:
I used Smart Balance Light, in an attempt to lighten things up before we gorged ourselves for the rest of the day.
I wasn’t sure about the dough for the apple pie because I used Smart Balance Light, but it was perfect.
This is the recipe I used, the crust recipe is linked to it:
*Lots* of granny smith apples, 1/8th inch slices, but it does make a big difference.
…after 40 minutes in the oven, the crumble goes on…
It was done after another 40 minutes in the oven, and although it was really juicy, it needed to cool for 6 hours.
Having sautéed the veggies the other day made this dish so easy. I ended up turning off the Crockpot after 4 hours and left it in there for about an hour and a half. It was amazing.
I took the turkey out at 2 hours and 45 minutes. I think it could have come out a few minutes earlier, but it was still delicious. I didn’t taste any of the herbs from the butter, but I don’t mind a simple roast turkey, especially with an amazing gravy.
This is my new, nifty, fat separator…so I could put the fat right back into the pot for the roux. The recipe called for the turkey juices and extra stock, but I only used the juices and it was plenty.
I am not sure why it was so pale, but I really don’t care…I could have licked this pot clean.
The finished product, the perfect Thanksgiving plate…
This was our Thanksgiving table…we sat there for an entire 30 minutes :) I bought a roll of butcher paper and *new* markers for the kids. They loved the surprise. We will bring out their masterpieces next Thanksgiving and make new ones each year.
Happy Thanksgiving everyone, I hope you enjoyed your week of cooking as much as I have.