This year our Thanksgiving was a bit of a mess. I had hoped with the not so wonderful changes in our family structure, we might be able to make it just a little bit brighter by hosting our family gathering. This didn’t pan out as originally hoped. But that’s okay.
God has a way of opening a window when a door is closed or visa versa. We hosted an early Thanksgiving in our home. That worked out for the better for two reasons. First, I have everything photographed and ready to share with you today. And secondly, since we aren’t going anywhere on Thanksgiving, we can put up the Christmas Tree as well as get a jump on the decorations.
Speaking of decorations, I had planned to have rotating Themes each year – Santa one year, Snowmen the next, Nutcrackers after that, then Christmas Bears and Characters. With over 330 Christmas decorations in my ever growing collection, doing themes seemed a better way to not feel so overwhelmed. However; our son has announced he’ll be coming home for Christmas with his children (our grown grandchildren) and his granddaughter (our great granddaughter). Hubby thought with Hazel here, we needed to go over the top and put out all the decorations. Then when we put things away for next year, we can pack things up based on theme. To do a theme this year, we’d need to unpack everything, pull out our theme, and pack everything away that we aren’t going to use. Yeah, a lot of work either way. And three whole days to get it done over Thanksgiving. There would have been four days, but as it turns out, there’s a Christmas Festival in the town our son lives in, so we’ll be heading up the mountain for a day in the middle of decorating. I just hope we don’t find any more Christmas Decorations at the Christmas Craft Fair we can’t live without.
It’s been a long time since we’ve hosted Thanksgiving in our house, even if we are doing it a week early. I wanted to whip up all my childhood favorites from the Roast Turkey and Pumpkin Pie to the Herb Stuffing and Sweet Potatoes. The recipes I’ll be sharing with you today are what I cooked up last Saturday. In addition, I bought some extra special Thanksgiving Baked Bread to round out the supper. Hubby manages an Event Rental Company – and that means having access to things like roll top chafing dishes, perfect for keeping the foods nice and warm throughout the mean.
The changes that have been happening within our family structure are painful. I just need to trust in God that this too has a purpose. Hubby and I are doing well. Kiddo is good. It’s the extended family ties that are beginning to fray. Anytime families unravel, it’s hard to understand. So all I can do is give it up to God, and know in my heart He will make something wonderful rise from the ashes.
Thanksgiving is a time to give thanks for all God’s blessings. Often we don’t realize just how truly blessed we are. If there is a roof over your head, food on the table (even if it’s not a huge feast), people to love who love you, then you are blessed beyond measure. Praise be.
For foods that stay our hunger
For rest the brings us easy
For homes where memories linger
We give our thanks to thee
A CROWD PLEASING THANKSGIVING
The Main Event
Simple Mesquite Roast Turkey
Traditional Herb Stuffing
Extra Flavorful Mashed Potatoes
Kahlúa-Pineapple Sweet Potatoes
French Fried Onion Green Bean Casserole
Peat, Cheddar and Bacon Bit Salad
Cranberry Jelly
On the Sweet Side
Old Fashioned Fruit Cocktail Salad
Bakery Pumpkin Pie
Rustic Carmel Apple Galette
Simple Mesquite Roast Turkey
Roast Turkey
Chicken or Turkey Stock as needed
1 (18-22 lb) Kosher Turkey
4 tablespoons Olive Oil
2-1/2 teaspoons Kosher Salt or to taste
Fresh Black Pepper to taste
3-1/2 tablespoons Mesquite Seasoning
1 large Onion
Begin with a bird that has been completely thawed, with any giblets and neck portions removed. Also remove any pop-up thermometer along with any plastic trussing on the turkey lets. Set the bird aside.
Heat oven to 425-degrees. Place a u-Shaped or V-shaped rack in the bottom of a roasting pan. Add about 2 inches or so of stock into the bottom of the pan, set aside.
With fingers, gently life skin between and around the rest, thighs and legs of the turkey. This will help the skin crisp as it cooks.
In a bowl, mix salt, pepper and mesquite seasoning. Rub a little of the seasoning over the breast meat, under the skin. Repeat this rub over the legs, under the skin and thighs. Sprinkle any remaining seasoning into the cavity of the bird.
Peel onion, cut into large wedges, break wedges apart. Stuff onion into the cavity of the b ird. Fold wing tips under the breast. Tie or tussles legs together. Drizzle skin with olive oil. With pieces of foil, form caps over the ends of the drumsticks, crimp tightly to hold in place. Place bird into the prepared roasting pan. Place in the oven with the rack in the second to lowest position.
Roast bird for about 45-minutes in the hot oven. Remove bird from oven, lower heat to 350-degrees. Add more stock as necessary to the bottom of the roasting pan. Brush the top of the breasts, legs and thighs with Mesquite Butter Baste.
Mesquite Butter Baste
4 tablespoons Butter, soft
2 tablespoons Mesquite Seasoning
Mash butter with mesquite seasoning. Brush after 45 minutes at high heat. Repeat basting every hour after first brush until bird is cooked through, about 3 hours depending upon weight.
During last 30 minutes or so of roasting, tent breasts with foil to prevent burning or over-browning. Remove bird from oven, let rest for a minimum of 20 minutes before carving.
Turkey Presentation
Parsley for garnish as desired
Grape Bunches for garnish as desired
Snip parsley as desired to garnish a serving platter or chafer dish. Set aside. Rinse and pat dry grape bunches, set aside.
To Carve Bird: Place bird on a large cutting board. With scissors, cut strings from the legs.
Keeping the turkey breast side up, use a chef’s knife to remove the leg and thigh portions (still attached) from the body of the bird. Slice through the skin between the leg and the breast to expose the hip join. Pull the leg quarter away from the breast. Carefully cut through the now-exposed join. Turn the bird slightly to get the oyster (a little lump of dark meat on the back of the bird above the thigh) DO NOT fully flip bird or the steam will cause the skin to become soggy.
Working on one side of the turkey at a time, pull the wing away from the rest of the carcass and cut through the joint between the wing and breast bone.
Carve each split breast from the carcass in one piece by running the knife along the curvature of the breastbone. Let the knife move along the breast plate with long motions (not sawing( until each breast is off. Set aside.
Find the joint that runs between the drumstick and thigh. Cut through the join on each leg quarter. If desired, slice the thigh meat into serving portions with some skin attached.
With a sharp chef’s knife, thinly slice the breast meat crosswise, holding the skin in place so each slice has a little skin on it.
Arrange legs and thighs on one side of the serving platter or chafing dish. Tuck parsley around the sliced turkey. Use a bench scraper to move the breast slices to the serving platter. Fill center of platter with grape bunches as desired. Fan out breast meat, garnish with parsley.
Traditional Herb Stuffing
5 cups chopped Celery
3 cups chopped Onions
6 Garlic Cloves
Olive Oil
3 boxes Herb Flavored Cube Stuffing Bread
4 tablespoons Butter
2 teaspoons Thyme or to taste
1-1/2 teaspoons Sage or to taste
2 teaspoons Poultry Seasoning or to taste
3 cups Chicken Stock or as needed
Clean, trim and finely chop celery. Peel and finely chop onions. Peel garlic set aside. Melt butter, keep warm.
Light oil a large frying pan and warm over medium heat. Add celery and onions to the pan. Press garlic over the vegetables. Add seasonings to the vegetables, toss to coat. Sauté until onions are tender and the celery is pale in color. Remove from heat. Drizzle with melted butter. Transfer vegetables to a large mixing bowl.
Add 1 box of stuffing mix to the vegetables. Moisten with chicken stock. With clean hands, blend bread with the vegetables until moist and blended. Continue to add bread and stock, working together until all the bread has been added. Taste and adjust seasoning as desired.
Spread stuffing into a casserole dish and cover until ready to bake. Bake in a 350-degree oven for 20 minutes or until heated through.
Note: Stuffing can be made in advance, then baked while the turkey rests before carving.
Extra Flavorful Whipped Potatoes
5 lbs Russet Potatoes
1 cup Milk or more as needed
8 tablespoons Butter
Kosher Salt to taste
Black Pepper to taste
1-1/2 tablespoons Granulated Chicken Bouilion or to taste
Peel and cut potatoes into 1-inch pieces. Rinse under cold water for about a minute, drain well.
Place in a large pot with enough water to cover potatoes by about an inch. Bring to a boil, reduce heat and slow-boil until potatoes are tender, about 20 minutes.
Meanwhile, place milk in a saucepan. Cut butter into pieces, add to the milk. Season with salt, pepper ang bouillon. Warm gently over medium-;low heat, whisking until smooth, about 3 minutes. Cover and keep warm.
Drain potatoes well, return to the pot. Cook over low heat, stirring constantly, until excess moisture is removed, about a minute or two.
Place half of the potatoes in a large mixing bowl. Pour milk mixture over the potatoes, season with salt and pepper. Add remaining potatoes. With a ricer, mash potatoes to desired consistancy. Spread out in a casserole dish or large srving bowl. Keep warm until ready to serve.
Turkey Gravy
Turkey Drippings from Roasting Pan
Chicken or Turkey Stock as needed
4 tablespoons Flour
6 tablespoons Butter, divided
Black Pepper to taste
Pour drippings from roasting pan into a 4-cup Measuring cup. Add enough stock to bring liquid to 4 cups. Set aside.
In a large skillet, blend four with 4 tablespoons butter to create a roux base. Cook over low heat for about 3 minutes, to remove any raw flour taste. Slowly add Turkey-Stock mixture into the skillet, whisking constantly. Continue to cook over low heat until desired gravy consistence is achieved.
Remove gravy from heat. Whisk in remaining 2 tablespoons butter one tablespoon at a time. Season with pepper to taste. Keep warm until ready to serve.
Note: If gravy becomes too thick, think with a little stock just before serving.
Kahlúa-Pineapple Skillet Sweet Potatoes
5 Sweet Potatoes
4 tablespoons Butter
1/3 cup Brown Sugar
1/4 cup Kahlúa
1 (16 oz) can Pineapple Chunks
Place sweet potatoes n a large pot, cover with water. Bring to a boil, continue to cook at a rolling boil until sweet potatoes are tender but firm. Drain, remove from pan and cool slightly.
Heat oven to 350-degrees. Spray a casserole dish with cooking spray, set aside.
Once cool enough to handle, peel potatoes, then cut into bite-size pieces. Place in the prepared casserole dish.
Melt butter in a skillet. Add brown sugar and Kahlúa, bring just to bubbling. Set aside.
Drain pineapple chunks. Scatter pineapple over the sweet potatoes. Pour Kahlúa mixture over the sweet potatoes. Gently toss to coat in the mixture. Cover with foil, bake in the heated oven for 25 minutes or until heated through.
French Onion Green Bean Casserole
2 cans Cream of Mushroom Soup
Black Pepper to taste
4 cans French Cut Green Beans
2 cups Crispy French Fried Onions
Heat oven to 350-degrees.
In a bowl, mix soup, milk and pepper. Drain green beans, add to the soup mixture. Stir in 1 cup of the Fired Onions.
Spread mixture out in a large casserole dish. Bake in the heated oven for 30 minutes or until heated through.
Remove from oven, stir to blend. Top with remaining cup of crisp onions. Return to oven, bake for an additional 5 minutes. Serve and enjoy.
Pea, Cheddar and Bacon Bit Salad
10 oz Frozen Young Peas
8 oz Cheddar Cheese
2 Green Onions
3 tablespoons Mayonnaise
Salt to taste
Black Pepper to taste
1/2 cup Real Bacon Bits
Rinse peas under cold water to thaw. Break apart into individual peas and place in a large bowl.
Cut cheese into small cubes. Slice green onions. Add cheese to the peas. Blend in the mayonnaise and green onions. Season with salt and pepper to taste.
Cover and chill well until ready to serve. Just before serving, sprinkle the salad with bacon bits. Stir to blend, smooth out the top and serve.
Old Fashioned Fruit Cocktail Salad
2 Red Apples
7-up to cover apples
1/2 lb Grapes
1/4 cup Maraschino Cherries
Additional Cherries for garnish
1 large can Fruit Cocktail
3 Bananas
3 Cutie or Mandarin Oranges
1/2 cup Mini-Marshmallows
1 pine Heavy Cream
Sugar to taste
Note: Place a mixing bowl with whip attachment for a STAND mixer in the freezer to chill well before beginning salad.
Slice apples into bite-side pieces. Place in a bowl and cover with 7-up to hold color. Set aside.
Rinse grapes, cut in half Drain cherries, cut in half. Place grapes and cherries in a large decorative bowl or trifle dish. Drain fruit cocktail, add to the grape mixture. Toss to mix.
Peel bananas, slice and set aside. Peel oranges, break into segments. Add bananas, oranges and marshmallows to the fruit salad. Gently fold to blend.
Pour heavy cream into the chilled mixing bowl. Add sugar, whip on low until foamy, about 90 seconds. Increase speed to medium-high, whip until firm peaks form, about 3 minutes or so. Set whipped cream aside.
Drain apples, pat dry. Add apples to the fruit cocktail mixture. Fold in the whipped cream. Smooth top, garnish with a few whole cherries for a splash of bright color. Cover and chill until ready to serve.
This can be served as a sweet salad as part of the main event or as a refreshing salad option when serving dessert.
Frozen Pumpkin Pie
1 large Pumpkin Pie
8 oz Cool Whip
French Vanilla Ice Cream as desired
Bake frozen pie as directed. Let cool before covering. When ready to serve, offer Cool Whip or Ice Cream as added “treats” to the pie.
Rustic Carmel Apple Galette
Pastry Shell
8 tablespoon Butter
1-1/3 cups Flour
2 tablespoon Sugar
Pinch Kosher Salt
1/2 teaspoon Vanilla
8 teaspoons cold Water (approximately)
Place butter in the freezer to get very cold. In a large bowl, combine flour, sugar and salt. Cut well-chilled butter into the four mixture until crumbly. Add vanilla. Gradually add water, tossing with a fork, until a dough ball forms.
Cover and refrigerate 30 minutes. While the dough chills, prepare the filling.
Apple Filling
3 Tart Apples (Granny Smith)
1 Sweet Apple (Red Delicious)
3 tablespoons Sugar
1/4 teaspoon Cinnamon
1 tablespoon Flour
Heat oven to 400-degrees. Line a rimmed baking sheet with parchment paper, set aside.
Peel and slice apples as you would for any apple pie filling. Sprinkle apples with sugar and cinnamon. Toss with flour. Set aside until ready to fill.
On a lightly floured surface, roll dough into a 10 to 12 inch circle. Transfer to the prepared baking sheet. Spoon apple filling over the pastry, beginning in the center to within 2-inches from edge. Fold edges of the pastry around the filling, leaving center exposed. The more imperfect the fold, the better for that rustic appearance of the Galette.
Finishing Touches Before Baking
1 teaspoon Sugar
1/4 teaspoon Cinnamon
1 large Egg
1 tablespoon Water
Combine sugar with cinnamon, set aside. Whisk egg with water, brush over the crust. Sprinkle with cinnamon mixture.
Place in the heated over, bake for 25 minutes or until crust is golden and filling is bubbling. Use parchment paper to slide Galette to a wire rack.
Finishig Touches for Serving
4 tablespoons Caramel Ice Cream Topping
Vanilla Ice Cream, optional
Place caramel topping into a small microwave safe bowl. Heat for 10 seconds, until warm but not bubbling hot.
Drizzle Galette with caramel topping. Can be served warm or at room temperature with ice cream if desired.
Let the sea and what fills it resound,
the world and those who dwell in it;
Let the rivers clap their hands,
the mountains shout with them for joy.
Great and wonderful are all Your works, Lord, mighty God!
Welcome to Rosemarie's Kitchen 