With Thanksgiving around the corner, I have lots on my mind, but specifically, FOOD. I know that there is the typical food that is included in the dinner festivities, like the turkey, mashed potatoes, and stuffing. This year, why not try mixing things up a bit and trying different types of foods, and starting new traditions. I know for me and my family, holidays have always been really important to us. Not only was it a time for everyone to finally be together for a night, but we could also participate in something we all know and love so much, eating. LOL.
This year I will not be with my family because I will be celebrating Thanksgiving with my boyfriend and his family, but I am sure my mom will have something extravagant up her sleeves for the dinner portion of the night. No surprise there.
I am not that good at cooking unless I have a very specific recipe and a right hand man there to help out, but earlier today while I was on Pinterest I noticed so many different foods that looked so amazing, and especially on a holiday like Thanksgiving.
Here are a couple pictures of what could potentially be some wonderful dishes for Thanksgiving night. Your bellies sure will be HAPPY!
Start with a nice salad to begin the dishes.
Apple Cranberry Walnut Salad
- 6 cups salad (I used a combination of arugula and baby spinach, any spring green mix will do)
- 1 red apple
- 1 green apple
- 1 cup walnuts, roughly chopped (such as Diamond of California)
- ⅓ cup crumbled feta cheese
- ⅓ cup dried cranberries
- 1 cup apple juice
- 4 tablespoons apple cider vinegar (or white vinegar in a pinch)
- 2 tablespoons honey
- scant ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup oil
UGHHH so delicious…
Next we have some Crunchy Holiday Stuffing
1/2 cup butter
1 1/2 cups celery
1 1/2 cups carrots
1 (14 oz.) pkg. stuffing
2 cups FRENCH’S® French Fried Onions
1 (14 1/2 ounce) can chicken broth
1 cup Water
PREHEAT oven to 350°F. Grease 3-quart baking dish; set aside. Melt butter in large pot; stir in vegetables and sauté for 5 minutes.
ADD stuffing, broth and water and stir until moistened. Gently stir in French Fried Onions. Spoon stuffing into 3-quart baking dish.
COVER and bake for 10 minutes. Uncover, sprinkle with remaining 1 cup Onions. Bake, uncovered, 5 minutes or until Onions are golden.
The results come out to an amazing looking dish, and what I love is that it is crunchier than all the stuffing I have ever had.
And lastly, but could never forget, THE TURKEY!
Roasted Turkey with Herb Butter & Roasted Shallots
- 3/4 cup butter, softened
- 3 tbsp chopped fresh parsley
- 2 tbsp chopped fresh sage
- 2 tbsp chopped fresh thyme
- 3/4 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 15-to-16 pound turkey
- Salt and pepper to season cavity
- 1 1/4 lb. shallots, peeled and cut in half through the root
- 1 carrot, unpeeled
- 1 large celery stalk, cut in half crosswise
- 1 medium onion, peeled and quartered
- 3 cups (approximately) chicken broth
- Preheat oven to 350 degrees F.
- In a medium-sized bowl, mix together softened butter, sage, thyme and parsley until well combined.
- Remove the neck and other innards from the turkey cavity. Season the cavity with salt and pepper. Place the carrot, celery and onion quarters into the cavity of the turkey.
- Tie the turkey legs together and tuck the wings underneath the turkey, using small skewers to secure, if necessary.
- Starting at the neck end, slide your hands under the breast skin to loosen. Smear 3 tablespoons of the herb butter underneath the breast skin. Smear another 4 tablespoons of the herb butter over the entire topside of the turkey.
- Place the turkey in the roasting pan, breast side up. Scatter the shallots around the turkey, on the bottom of the roasting pan.
- Cover the breasts with foil and place the turkey in the oven. Roast the turkey for 2 hours, basting it with 1/2 cup chicken broth every 30 minutes.
- Remove the foil from the breast. If you find that the legs are browning too much, cover each drumstick with foil. Roast the turkey until a thermometer inserted in the deepest part of the thigh (be sure not to hit the bone) registers 170 degrees F, basting every 30 minutes with the pan drippings, about 1 hour total.
- Remove the turkey from the oven, transfer it to a platter, tent with foil and let rest for 20 minutes before carving.
- Remove the carrot, celery and onion from the cavity and discard.
- Remove the shallots from the pan and serve with the gravy. Use the remaining brown bits on the bottom of the pan and the remaining herb butter to make the gravy.
And wow, is that a good lookin turkey!
Ps: These recipes and and directions are found from sites on Pinterest, and are just some of the wonderful dishes I have tried before. Pinterest always has some great pins for the Holiday seasons especially when it has to do with food!
Hope you all enjoy, and potentially use these recipes!