Wow! What are great Thanksgiving we had this year! My Mom, Dad brother Mike, and my son Daniel all join in on the great meal we had. My husband Marc entertained his in-laws, as I prepare a feast for kings to eat.
Of course we had a big fat turkey, my family are very big eaters. I decide on using just a little kosher salt, zest of lemon, thyme and 4 tablespoons of unsalted butter for seasoning the turkey. I use the butter to put under the skin of the turkey to keep it moist. You need about 8 sprigs of thyme and lemon, (onion if you like) inside the cavity. Tie the legs together and in the oven she goes. Read the direction on how long to cook, each turkey is different.
When you remove the turkey from the oven, cover the turkey tightly with aluminum foil and allow it to rest for 20 to 30 minutes. Then carve and serve with pan juices.
4 medium sweet potatoes
1/2 cup sugar
1 cup milk
2 large eggs
1 tsp. vanilla extract
1 tsp. salt
1/2 cup brown sugar
1 cup chopped or crushed pecans ( I used walnuts)
1/2 flour 6 Tbsp. unsalted butter, room temperature
1. I microwave my sweet potatoes for about 5 minutes each, then let them cool. Peel off the skin and place in a large bowl.
2. Add sugar, milk, eggs, vanilla and salt to the bowl with the sweet potatoes. Mash the mixture with a hand mixer until all is combined and slightly lumpy.
3.Now in another bowl, mash brown sugar, pecans, flour and butter with a fork until thoroughly combined, The mixture should be crumble.
4. Spread the sweet potato mixture in a large 13-inch by 9-inch baking dish. Sprinkle the crumb mixture all over the top. Bake at 375 degrees for about 30 minutes.
The was the first time I made this, it was a big hit at my table.
You have to keep this away from me – I can’t stop eating this!
6 cups bread crumbs
2 tbsp. olive oil
1 tbsp. butter
2 oz. pancetta, diced
4 cups sliced leeks, white and light green parts (about 4 leeks)
1 1/2 pounds mushrooms, sliced up stems and mushrooms
1 tbsp. chopped fresh tarragon leaves
1/4 cup dry sherry (optional)
salt and pepper
1/3 cup minced fresh parsley
4 large eggs
1 1/2 cups heavy cream
1 cup chicken stock
1 1/2 cups grated Gruyere cheese
1. Heat oil and butter in a large sauté pan over medium heat. Add pancetta and cook for 5 minutes. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, salt ,sherry and pepper and cook for 10 to 12 minutes, or until liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.
2. In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of Gruyere. Add the bread crumbs and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into 2 1/2 to 3 quart dish (13x9x2 inches). Sprinkle with remaining 1/2 cup cheese and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.
This is the same stuffing I made last year – recipe already on this site!
We also had Homemade Cranberry Sauce, Green Bean Casserole, Gravy, Homemade Dinner Rolls and this was the pie I made- it was great! All these recipes are on this site! I hope everyone had a great Thanksgiving! ENJOY!!