Thanksgiving 2018

The twins are coming to Myrtle Beach!  We are super excited that Brad and Lauren are coming here for Thanksgiving!  Here's our plan....

Brine the turkey the night before

Herb Roasted Turkey
1 (12-14 pound) whole, turkey (defrosted)

2 sticks unsalted butter, softened

2 tablespoons garlic powder

1 tablespoon dried rosemary

1 tablespoon dried basil

2 teaspoons ground sage

1 teaspoon salt

1/2 teaspoon black pepper

2 cups water

Preheat oven to 325°F.

Prepare your turkey by removing innards and washing inside and out in cold water.  Set turkey on rack in roasting pan.  Slide hand under skin to separate skin from meat.  Tuck wings under turkey.

In a small bowl, combine butter, garlic, basil, rosemary, sage, salt and pepper with a fork. 

Using your hands coat turkey with your butter mixture.  Slide hands under skin to rub herb butter mixture over meat.  Rub mixture all over top, side and legs as well as under the skin.  Pour water into pan.

Cover turkey with aluminum foil. Bake for 3 ½ hours (basting occasionally if you prefer), or until temperature in the thickest part of the thigh reads 165° or more.  (Turkey will continue to cook once removed from the oven).  Remove the foil for the last hour to allow the turkey to brown completely.

Homemade Gravy without drippings

INGREDIENTS

• 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, cut into 4 pieces
• 1/2 cup diced onion
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1 cup broth or stock, any flavor
• 1 tablespoon whole milk

INSTRUCTIONS

1. In a medium sauce pan, melt the butter. Once hot, add the onion and a big pinch of salt and cook until softened, about 5 minutes.
2. Stir in the flour and and salt and cook for 1 minute.
3. Slowly whisk in the broth/stock and cook until thickened, about 3-5 minutes.
4. Remove from the heat and whisk in the milk. Serve while hot.*

Cornbread Dressing in the crock pot

Honey-Baked ham

Corn

Green bean casserole (regular recipe, but we put 1/2 cup of milk instead of 3/4)

Mac and Cheese (Mama's recipe)

Rolls (Sister Schubert's)

Mashed Potatoes (Mama's recipe)

Watergate Salad (Mama's recipe)

Chocolate Satin Pie (because I need chocolate)

• 1 prepared 9-inch (6 oz.) graham cracker crust
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 2 large egg yolks
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• Whipped cream
• 1/4 cup chopped nuts
• WHISK together evaporated milk and egg yolks in medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Remove from heat; stir in morsels until completely melted and mixture is smooth.
  
  POUR into crust; refrigerate 3 hours or until firm. Top with whipped cream before serving; sprinkle with nuts.

Lauren and Mama are both bringing a dessert, too

Menu for November 4-9

Sunday, November 4--Chicken and Dressing Casserole with lima beans

This is one of Mama's recipes:

1 can cream of chicken
1 can cream of celery
1 bag Pepperidge Farm Herb Seasoning Stuffing
1 can chicken broth
Cooked chicken
1 stick of butter (soften)
Mix butter, soups, stuffing and half can chicken broth. Then add chicken.  Add more both if needed.
Bake at 350 for 45-50 minutes
Monday, November 5-- Chicken Parm with zucchini noodles (regular noodles for the kids)

Tuesday, November 6 (dance and karate)-- Cilantro Lime chicken in the Instant Pot with cauliflower rice

Wednesday, November 7 (dance)-- Teriyaki Chicken with cauliflower rice and broccoli

Thursday, November 8 (dance, karate, voice lesson)-- White Chicken Chili in the Instant Pot

Friday, November 9-- leftovers and whatever :)