Happy Thanksgiving from my little red kitchen. Cy and I made a delicious Thanksgiving dinner before we both head to Montana for the real deal with his family. Our dinner consisted of a roasted Turkey Breast, Herb Stuffing, Candied Sweet Potatoes with Cranberry Sauce and Gravy. Everything turned out delicious. I am so grateful this Thanksgiving for the many blessings that are in my life. I am so lucky to have so many wonderful friends and family members. I hope everyone has a safe and happy holiday filled with much gratitude, laughter, friends, family and good food.
D&C 136:28
" If thou art merry, praise the Lord with singing, with music, with dancing, and with a prayer of praise and thanksgiving."
Roasted Turkey Breast
I'm not the biggest turkey fan, but let me say this turkey breast was bursting with flavors and could be eaten alone without globbing cranberry sauce or gravy all over it to make it taste better.
Ingredients:
1 2-3 lb Boneless Turkey Breast
2 Tbsp Olive Oil
1 Tsp Seasoned Salt
1 Tsp Paprika
1/2 Tsp Garlic Powder
1/2 Tsp Dried Parsley Flakes
1/2 Tsp Dried Basil
1/2 Tsp Pepper
Directions:
Pre-heat oven to 350 degrees. Cover turkey with olive oil. Combine all the spices and rub the spice mixture all over the turkey. Cook for about 90 minutes or until a thermometer reads 170 degrees.
Herbed Stuffing Ingredients:
6 Tbsp butter
2 Stalks of Celery finely chopped
1 Onion minced
1/4 Cup Minced Fresh Parsley
1 Tsp Dried Sage
1 Tsp Dried Thyme
1/2 Tsp Dried Marjoram
21 ounce bay of plain dried bread cubes
3 1/2 Cups Chicken/Turkey Broth
2 Eggs Beaten Slightly
1 Tsp Salt
1 Tsp Pepper
Directions:
1.) Preheat oven to 400 (you can do it for 375 for longer time if you want to match turkey temperature). Butter a 9x13 inch casserole
2.) In a skillet over medium-high heat, melt the butter. Add the celery and onion and saute until tender. (8-10 minutes) Mix in the parsley and spices and cook for another minute. Transfer to a really large mixing bowl.
3.) Add the bread cubes, broth, eggs, salt and pepper. Stir until its evenly distributed and spread in the prepared casserole.
4.) Cover with foil and bake for 25 minutes. Remove the foil and bake for another 25-30 minutes until the stuffing is golden brown on top. This is by far one of the best tasting stuffing recipes I have had.
*Note this can be made ahead of time and put in fridge over night if needed, just allow it to come to room temperature before putting it into the oven*
Cranberry Sauce Ingredients:
1 12 oz Bag of Fresh Cranberries rinsed and dried
1 3/4 Cups of Sugar1 Granny Smith Apple peeled and finely chopped
Zest and Juice of 1 Orange
Zest and Juice of 1 Lemon
Directions:
1.) Cook the cranberries, sugar and a cup of water in a medium saucepan over medium low and heat for about 5-10 minutes or until the skins start to pop open on the cranberries
2.) Add the apple, zest and juice and cook for another 15 minutes. Remove from heat and allow to cool and chill. Feel free to mash to your liking or to leave whole
Candied Sweet Potatoes Ingredients:
* Let me start by saying this is one of Cy's favorite side dishes now, and we have been honored to include it in our annual Thanksgiving now with his family. It seriously could be dessert, it's that good!!
4 Cups Mashed Sweet Potatoes (About 4)
6 Tbsp Sugar
6 Tbsp Melted Butter
2 Beaten Eggs
1/2 Cup and 2 Tbsp Sweetened Condensed Milk
1 Tsp Vanilla
Topping: * If you don't want it as sweet, half the topping, but that would be foolish!
2 Cup Brown Sugar
3 Cup Sweetened Coconut Flakes
12 Tbsp Melted Butter
Directions:
1.) Pre-heat oven to 400. Prick sweet potatoes with a fork and cook for about 40-60 minutes until tender.
2.) Once cooled, scoop out potato into a mixing bowl. Add sugar, butter, eggs, sweetened condensed milk, and vanilla. Beat with mixer until completely smooth or until it's still a bit chunky. Spread into a 9x13 pan that has been greased with cooking spray or butter.
3.) Combine ingredients for topping and try not to eat it all like I did before you put it over the potatoes. :) Spread evenly over potatoes and cook until top is golden brown (35-40 minutes).
* Note this can also be made the night before, just cover and bring to room temperature before baking it. Add topping right before baking, don't do that step ahead of time.
1/2 Cup Butter
1 1/2 Cups Finely Chopped Onion
1/4 Cup Flour
1 Tsp Salt
1/2 Tsp Pepper
2 Cups Turkey/Chicken Broth
1 Tbsp Heavy Cream
Directions:
1.) In a saute pan, cook the butter and onions on medium low for 12-15 minutes or until the onions are browned.
2.) Sprinkle the flour into the pan and whisk until combined, then add the salt and pepper. Cook for 2-3 minutes. Add the broth and cook for another 4-5 minutes until thickened. Add the cream and serve. You can add more chicken/turkey broth to thin out as needed.
