Thanksgiving 2012 #2

Thanksgiving Dinner #2 had seven guests but we ended up with about twice as much food as we had for ten guests on Tuesday!

Scott made the turkey (his third in the last week) and I made yet another batch of Quadruple Bypass Mashed Potatoes (although they were technically Triple Bypass because I didn't have sour cream).

Here's the menu in total:

Roast Turkey

Turkey Gravy

Deli Ham

Cranberry sauce (home made whole berry AND canned jellied)

Rolls

Brussels Sprouts w/ Bacon & Cream (and a bowl of Roasted Brussels Sprouts w/ no bacon for me)

Sweet Potatoes w/ Marshmallows (and a small container without for me)

Mashed Cauliflower 

Quadruple Bypass Mashed Potatoes

Green Bean Casserole

Deviled Eggs

Shiitake & Sourdough Stuffing

Red Velvet Cake

Apple Crisp

Pumpkin Cheesecake

Shiitake and Sourdough Stuffing

I wanted to have stuffing for Thanksgiving Dinner this year but really didn't want to venture out into the chaos of grocery stores in the days immediately preceding the holiday.

I checked out what all we had in the house and decided I could make a go of it without trekking to the store.

Here's how it went down.

Reese's Shiitake & Sourdough Stuffing:

In a large saucepan over medium heat, melt 4 tbs butter or margarine (I used Smart Balance)
add 1 large yellow onion, diced
and a pinch of kosher salt

As onions start to soften, add
2oz dried Shiitake mushrooms, rehydrated according to package directions (makes about 3-4 cups rehydrated) - reserve liquid when draining
pinch of kosher salt
a few grinds of black pepper
2 tbs organic dried sage
1 tbs organic dried thyme

Dissolve 1 tbs McKay's Chicken Seasoning into 1 3/4 cups mushroom liquid, add to pan cook another 5 minutes.

1 loaf sourdough bread, cut into slices lay in single layer on cookie sheet bake 10-15 350F
slice into 1/2" to 1" pieces, place in large mixing bowl. Pour mushroom/onion mixture over bread, toss to combine evenly and pour/spoon into large baking dish.


Bake covered at 350F for 45 minutes, then uncover & cook for 20 minutes more or until browned.

Crisp!

I grew up eating apple crisp made by my Mother on select weekends and special occasions. I always loved the sweet, crumbly topping better than the apples when I was young, but as an adult I can appreciate the tartness of the apples as a complement.

Somewhere I have her recipe, but I haven't been able to find it for some time. This is what I came up with last year and it works well enough to satisfy my memory!

Reese's Apple Crisp 

 Topping:

• 1 cup oats
• 1 cup brown sugar
• 1/2 cup Krusteaz Gingerbread mix
• 1 tsp cinnamon
• 1/4 tsp kosher salt
• 1/2 cup butter/margarine (1 stick) at room temperature

Filling:

• 5 large honeycrisp apples, peeled and chopped into approximately 1" pieces
• 1 tbs cinnamon
• 2 tbs vanilla
• 2 tbs lemon juice
• 1 tbs butterscotch schnapps
• 2 tbs Ellie Bluebell Bourbon Vanilla Bean Sugar
• (I also added about 1/4 tsp of freshly grated nutmeg)

Assembly:

• In a small mixing bowl combine all dry topping ingredients. 
• Once butter/margarine is room temperature, cut into dry mixture with fork or pastry cutter.
• Spread apple slices over bottom of 9"x12" baking dish.
• Combine filling wet ingredients and pour over apples, tossing to coat
• Combine filling dry ingredients and sprinkle over apples, tossing to coat
• Bake at 350F until topping is golden, about 45 minutes.

Thanksgiving 2012 #1

We are having multiple Thanksgiving dinners this year (seems to be a trend).

 
Our first was last night and we had 10 people total. It was a group effort and everyone contributed to create a wonderful meal.






The menu:
Turkey
Turkey Gravy
Quadruple Bypass Mashed Potatoes
Rolls
*Cranberry Sauce
Green Bean Casserole
Sweet Potato Casserole
*Quinoa with Roasted Mushrooms
*Sparkling Apple Cider 
Ginger-Pumpkin Pie
Pecan Pie
Wine

*Cranberry Sauce (by Kelly)
1 bag of cranberries
2 cups apple cider
3/4 cup brown sugar
pinch of salt
Siimmered for 20 minutes-ish

*Quinoa with Roasted Mushrooms

Make quinoa as directed

Sprayed mushrooms with olive oil and roast with dried thyme, salt & pepper 

Toast walnuts 

Combine and toss with Red Wine Vinegar and salt & pepper to taste

*Sparkling Apple Cider (my changes)

Four cans frozen apple juice concentrate

1 1/2 cans cold water

5 or 6 cinnamon sticks, a couple of dashes of ground cinnamon

1 honeycrisp apple sliced thin

2 liters club soda added just before serving 

(served over ice)