We enjoyed the company of both friends and family for dinner, followed by a full evening of puzzles, pie and music. I won't bore you with every recipe, but will share a couple favorites.
Wild and Brown Rice
Beet and Carrot slaw
Green Beans with Almonds
Sweet Potato Pie
Cranberry and Pistachio Biscotti
Apple Cranberry Cake
Our bird, the central feature, came from a local farmer and weighed in at nearly 13lbs. Rather than filling the cavity with traditional stuffing, which tends to dry out the meat, I stuffed it with a green apple, one onion, one head of garlic, one lemon and fresh sage and thyme. The skin got a massage with butter salt and pepper and 3 hours in a 350 degree oven (followed by a 20 minute rest) resulted in perfectly cooked meat.
Unfortunately, I didn't get a picture of the cooked bird. But, he looked pretty good even before he went into the oven:
The dressing (or stuffing, but since it didn't go in the bird I guess it's technically dressing) is also a key component for us. My recipe comes straight from my mother in law and never fails.
9 cups dried bread cubes. (I hoard crusts from my homemade bread all year and use these. Cube and dry them out a couple days in advance)
1 1/2 cup chopped celery
3/4 cup chopped onion
1/2 cup unsalted butter
1-2 Tb each chopped fresh sage and thyme
salt and pepper
1-3 cups of homemade chicken stock
Sautee the celery and onions in the butter until they soften. Add salt, pepper and herbs at the end.
Then, add the vegetables to the bread cubes and blend. Add the stock, one cup at a time, until it reaches the consistency you like. Keep stirring, that will help the bread cubes soak up the stock.
Transfer to a baking dish and cook, uncovered, at 375 until the top is nicely browned. You can do this alongside the turkey in the oven, though we did ours in advance. Our oven is too small to fit both the turkey and the dressing pan. No worries, though, the dressing heats right up in the oven while the turkey rests.
The Beet and Carrot Slaw comes straight from the Food Network and is quick, easy and colorful.
Beet and Carrot Slaw
2 T Dijon mustard
4 T red wine vinegar
1 tsp celery seed
1/2 tsp sugar
1/2 tsp salt
pepper, to taste
4 T olive oil
1 lb beets, peeled and shredded
1/2 lb carrots, peeled and shredded
First, make the dressing. Combine the mustard, vinegar, celery seed, sugar, salt and pepper in a medium bowl. Whisk in the olive oil. You may add more or less olive oil, it depends on how you like the consistency of your dressing.
In a food processor (or a using a hand grater), shred the beets and carrots.
Then add them to the bowl with the dressing and blend thoroughly
The rolls were also a big hit. This recipe for these also came from my mother-in-law and often I can't keep my make-it-healthy hands off of them. They're good even with less oil and sugar and with whole-wheat flour, but the recipe that follows is fantastic. Addictive, even.
Grandma Janssen's Dinner Rolls
2 cups hot water plus 1 cup milk
2 packages yeast
1 cup canola oil
1 cup sugar
About 6 cups white flour
1 T salt
In the bowl of a stand mixer, blend the hot water with the milk, oil and sugar. Add the yeast and whisk until it dissolves. Allow the mixture to sit until the yeast foams. Add 4 cups of flour and the salt. Using the dough hook, blend the ingredients on a low setting until they're well combined. Add more flour as necessary. (Here's where some practice helps). The dough is ready when it is very elastic and you can see the little glutinous threads stringing to the side of the bowl. It should still be quite sticky. Turn out onto a floured surface and knead briefly, until the dough is a soft, smooth ball. Let rise until doubled (about 2 hours), punch down and let rise again (about 1 hour). Form into 2 inch balls--pinch chunks of dough off, maintaining a smooth top. Place on oiled sheet pan and let rise again for about 25 minutes. Bake at 375 until nicely browned--about 15 minutes. Let cool on the pans, then hoard them all for yourself.