Thanksgiving Eats

I love cooking for Thanksgiving, because I get to be in charge of what we eat. We've started our own traditions, favorites that we love but we're too lazy to cook most nights. This year we had:

-fresh cranberry sauce
-turkey breast with herbs, basted with chicken stock and aromatics
-cornbread stuffing with sweet turkey sausage (our one indulgence)
-pan-roasted Brussels sprouts with shallots
-roasted vegetables and potatoes: carrots, sweet potatoes, parsnips, rutabega, acorn squash, Yukon potatoes, green beans, onions, 2 cloves garlic, tossed in olive oil and rosemary and thyme
-crescent rolls (my childhood favorite)

The turkey was done much sooner than expected, so the timing was off and the carrots weren't as soft as they should have been. But it was still delicious! This was my plate:





Oh, I did have more stuffing than that. But not much more; filling half my plate with veggies saved my dupa. I haven't overstuffed myself at any point this weekend, and of course we have continued to eat. We HAD to have sandwiches that night: turkey, stuffing, cranberry with bacon on toast. It's a long-held tradition in my family. The best part nowadays is that all the leftovers we have are still so healthy. Tomorrow we'll start really diving in; I may even make soup with the turkey and veggies. Yum yum yum.

Hope you all had a great Thanksgiving! We skipped the football games and went to the casino instead, and Hubby won a bundle. I'm getting a new computer for Christmas!

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Thanksgiving Recipes

My friend Angie was asking to see some of my Thanksgiving food photos and some recipes. I'll try to take some better ones this year, but these are the cheesy mashed potatoes I made my first Thanksgiving three years ago. I'm not making them this year; they'll be my Christmas dish instead.

This is the recipe for them, from my friend Sharyn in Massachusetts.

Mashed Potato Casserole

8 - 12 potatoes (about 3 pounds. Depends on how big the potatoes are)
2 tablespoons olive oil
1 large yellow onion, peeled
1 stick of butter (you can use half this, and it's fine)
1 cup sour cream (regular or light)
2 tablespoons prepared horseradish (you can prepare it yourself if you like. But I used the kind from the jar)
1 tablespoon coarse-ground black pepper
2 teaspoons salt
1 cup shredded cheddar cheese
paprika (optional)

Preheat oven to 325 F.

Wash, peel and quarter potatoes (if you use red potatoes, you don't have to peel, although I prefer my mashed potatoes peel-less). Place in a large pot and cover with water. Boil potatoes until tender (about 15 minutes).

While potatoes are cooking, heat oil in a large skillet over medium-low heat. Coarsely chop onion and place in the skillet. Saute until translucent (about 5 minutes).

Drain potatoes and return to pot (or use a large mixing bowl. I don't like to wash extra stuff). Add onion, butter, sour cream, horseradish, pepper and salt. Now, the original recipe says to whip the potatoes using a hand-held electric mixer. I think it makes the potatoes a little gluey, so I just mix it all up good with a large wooden spoon. If you've cooked the potatoes long enough, they'll mash up easy. Or use a potato masher! It depends on how you like your potatoes mixed. In any case, if you use a wooden spoon, beat them up good, until they're fairly smooth. Then! Stir in your cheese.

Put the entire thing in an ungreased casserole dish.* I sprinkle paprika on it at this point, but it's more for looks than for taste, so that's optional. Cover with foil and bake for about 20 minutes, or until thoroughly heated. Take foil off for last few minutes and it will brown up a bit, if you like that.

*If you want, refrigerate it at this point, and bake the next day. It takes more like 40 minutes to bake if it's cold when starting.

+++++

I also make a cornbread and sausage stuffing which is DIVINE. I promise there will be many pictures this year. But here's the recipe from Eating Well.

DIVINE.