Gobble Gobble

November 21, 2012

Now that Thanksgiving is upon us, everyone is looking for that perfect turkey recipe.   The one that will have everyone going back for seconds and thirds until it’s time to crash on the couch and watch football..only to get up a few hours later to make a sandwich with the leftovers.

A dear friend recently shared the recipe her four-year-old son came up with in school when asked to scribe a turkey recipe for Thanksgiving.  Although, I do not recommend following these instructions for your Thanksgiving dinner, it is just too cute not to share!

Grant’s Turkey Recipe

An argument that may go on to the end of time: Stuffing or Dressing?

I like both, but when it comes to me preparing it, I vote for dressing.

This is another hit recipe from Thanksgiving and the leftovers were just a tasty the second and third time (hot or cold). Again, Jim said this was the best dressing he’s ever had…but he’s been saying that a lot lately. Not sure if my cooking skills are just getting better, or if he just really loves it when I’m doing the cooking. Either one is good in my book!

Dressing mixed and ready to go in the oven

Sage, Sausage and Apple Dressing

Ingredients
  • 16-ounce bag stuffing cubes
  • 6 tablespoons unsalted butter, plus more for greasing the pan and topping
  • 1 pound of your favorite sausage (I used Andouille)
  • 1 medium onion, chopped
  • 2 cooking apples, such as Gravenstein, Rome, or Golden Delicious, peeled, cored, and chopped
  • 1 to 2 ribs celery with leaves, chopped
  • 1/2 teaspoon kosher salt
  • 3 cups chicken broth, homemade or low-sodium canned
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/2 cup walnut pieces, toasted
  • 2 eggs, beaten
  • 1 teaspoon dried sage
Directions

Preheat oven to 325 degrees F.

Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish.

Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break up with a wooden spoon. Cook until it loses most of its pink color (if a raw sausage) but not so much that it’s dry, about 5 minutes. If using a sausage that’s already smoked, let it cook about five minutes to steep it’s flavor into the butter. Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple, celery, and salt. Cook until the vegetables get soft, about 5 minutes. Add the broth, parsley and sage and bring to a boil.

Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the walnuts and eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more. Serve immediately or warm.

Monday Menu Plan

November 21, 2011

This is a big week for all foodies. Not only do we get to plan an extravagant meal that takes days of preparation, but we also have a few days off which means even more cooking for breakfasts, lunches and, of course, how to incorporate turkey leftovers. Below is what I have planned thus far:

weekly-calendar

Monday: Crockpot Saucy Italian Chicken (recipe courtesy of The Pajamas Chef)

Tuesday: Lunch for Dinner: Chicken Noodle Soup + Homemade Sammie

Wednesday: Leftovers

Thursday: THANKSGIVING Menu

  • Specialty Cocktail: Champagne Punch
  • Appetizer: Cheese and Olive Plate
  • Entrée: Malt Beer Brined Turkey with Malt Glaze
  • Sides: Squash Casserole (thanks Mom!); Sage Sausage and Apple Dressing; Pimento Cheese Potatoes Gratin; Green Beans with Lemon and Garlic
  • Condiments: Homemade Gravy; Cranberry Relish
  • Dessert: TBD — I don’t “do” desserts, so will probably pick something up from the German Bakery

Friday: Leftovers, leftovers and more leftovers!

So what’s on your Thanksgiving Menu this week?

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