Happy Thanksgiving!!
It's Thanksgiving Day (for us here in Canada) and what better way to celebrate with copious amounts
of food? This year I hosted (although Momma O and Mum P help out quite a
bit), and despite all efforts, my little brother was working away at the
restaurant as we feasted on the turkey goodness, so it was be just the 6 of us
this time. Our menu doesn't include anything too crazy or strange, but it's all
homemade.
Here is our menu:
- Turkey - What's Thanksgiving without a turkey?
Nothing. That's what! Most grocery stores have them on sale for a few
weeks before Thanksgiving, so we picked ours up and stuck it in the
freezer. If you're using a frozen turkey, you'll need to thaw it before
tossing it in the oven. Remove the turkey from the freezer and place it on
a cookie pan in the refrigerator, keeping it in it's wrappings. Let it
stand for about 24 hours per each 5 pounds of turkey. Let large turkeys
stand a maximum of 5 days in the refrigerator. The giblets and neck are
customarily packed in the neck and body cavities of frozen turkeys. They
may be removed from the cavity near the end of the thawing period to speed
up the complete thawing of the bird. Here are some Turkey cooking FAQs.
- Garlic Mashed Potatoes - Melt butter in a
small frying pan and add as much crushed garlic as you'd like. Cook this garlicy
goodness in the butter, but remove before the garlic turns brown. Add this
to your potatoes as you mash them. Careful not to overcook your potatoes,
last thing you want is goopy, sticky mashed potatoes.
- Mashed Turnips - This is a classic Pepper
Thanksgiving dish. It's got just the right amount of bite and sweetness.
- Stuffing - Momma O spends days preparing her
homemade stuffing (probably). It is so good, and it is such a secret
recipe that she won't even let me watch her prepare it (either that, or I
don't want to get up at 5am to help her).
- Brussels Sprouts - Okay, we're cheating on
these this year. I bought Green Giant Frozen Brussels sprouts in butter,
but that's just because my brother is working, and he was going to do
Brussels sprouts and bacon.
- Corn - Fine, we also use frozen corn niblets,
but these seem to retain their moisture when cooked and when you add them
to your mashed potato volcano (yes, you're never to old to do that), it's
just divine!
- Wine - Really, what's Thanksgiving dinner
without a little vino?
- Buns – You caught me, these weren’t from
scratch, but I baked them from the Pilsbury canisters. Nothing beats fresh
buns to mop up that delicious gravy.
- Gravy - Homemade, of course. Don't forget to
save your turkey drippings and potato water for this!
- Cranberry Sauce - As I said earlier, you'll
never ever use that canned jelly junk again! It also freezes well to use
for leftovers
Mmmmmm, was dinner ever
delicious. Then we topped off the dinner with more wine, an ice cream cake and
apple pie (recipes to come soon).
As
for the leftovers, layer them in aluminum pans: turkey, turnip, stuffing, corn,
gravy, mashed potatoes, and freeze. Delicious Thanksgiving dinner at your
fingertips whenever you want. Just make sure you freeze a little cranberry to go with it.
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Happy Turkey Day!
Enjoy!
Mel
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