Crock Pot Turkey

Crock Pot Turkey

1 Jennie O' frozen turkey breast
1/2 cup water

Add ½ cup water to the bottom of a slow cooker. 

Remove outer packaging bag. 

Place turkey breast in cooking bag in the bottom of the slow cooker.
Cut three ½ inch slits in the top of the cooking bag.
Cook for approximately 3½ hours with the slow cooker on HIGH setting or 5 hours on LOW setting. Cook the turkey breast until a meat thermometer inserted in thickest part of breast reaches 165°F.
Cut open the cooking bag and remove the turkey breast. 

Reserve the juices for gravy (if desired).
Let rest for 10 minutes then thinly slice. Serve with warmed gravy.

I made this in addition to the turkey Patrick did on the Traegar. The traegar turkey was delicious as always. The Jennie O turkey was juicy and was a great addition to our feast!

Thanksgiving Drink

Making this note for me and my old, forgetful brain!!!

A couple years ago, I made a "Thanksgiving drink" and I have ZERO recollection what it was, what it tasted like, drawing a total blank. As Thanksgiving approaches, the kids have been talking about it and asking if I was making it again this year. As I have no recollection of even making it (LOL) I've been asking everyone if they remembered what was in it - what it looked like, what it tasted like...

My son came home from school and told me EXACTLY what was in it because he loved it so much he made it for himself and his friends last year for Friendsgiving.

Thanksgiving Drink
Cranberry Sprite
Limes
Lemons
Whole cranberries

Pour Cranberry Sprite into your best punch bowl. Slice the fruit into rounds. Float the rounds on top, add cranberries and serve!!

Thanksgiving 2023

Maisie was hospitalized the Tuesday before Thanksgiving, so we had to come up with a different schedule in order to get everything accomplished.

Wednesday Day: Jack sauteed all the veg and sausage for his new stuffing as well as the sausage for the sausage bread. Put each in tupperwares and in the fridge. Patrick made the brine and thawed the turkey.

Wednesday night: I made cranberry sauce (now pureed per Maisie and Biz request), boiled the sweet potatoes, blanched the brussels sprouts, put out the Rhodes loaves for the sausage bread in the morning, Patrick cleaned out the turkey and put the turkey in the brine, Piper made the chocolate pie and Biz made the new version of pumpkin pie.

Thursday Patrick made the sausage bread and started the turkey before heading out to visit Maisie at the hospital. I got the kids up and going on their dishes. Biz did mashed potatoes in the crock pot, Piper layered the sweet potatoes, I did the first part of the focaccia bread for the stuffing bc Jack was at work. I also started the rolls (usually Maisie's job). 

When Jack came home, he finished up the focaccia bread and cooked it in the oven. When the turkey was close, I put the brussels sprouts and the rolls in the oven. We ALMOST forget the gravy every year!! This year was no exception. But - at the last minute I pulled it off.

*Cooking the sweet potatoes and blanching the brussels sprouts the night before was genius!! Don't forget to do that every year from now on!

  

Thanksgiving Stuffing Focaccia

Our kids have told us a MILLION TIMES that they don't like Thanksgiving dinner. Two of our kids have food allergies and they both have had allergic reactions on Thanksgiving - so that actually makes sense to me. Tonight we got down to brass tacks with those darn kids and asked them what they DON'T LIKE about Thanksgiving dinner and the answer from all 3 girls was a resounding "STUFFING!" They all said that it's a texture issue. Our son has made the stuffing for several years and the rest of us just love it - but I saw this recipe and asked Jack if he'd be willing to try this recipe this year (using his usual ingredients for his stuffing). He was over the moon excited to try it. I will report back to let you know what our stuffing haters thought about it!!

Thanksgiving Stuffing Focaccia
2 tablespoons unsalted butter
4 stalks celery, finely diced *we use Bok Choy bc of allergies
1 onion, finely diced
1/4 cup fresh sage leaves, finely chopped
2 chicken bouillon cubes, crushed (see Cook’s Note)
Coarsely ground black pepper
6 cups all-purpose flour 
One 1/4-ounce package active dry yeast (2 1/4 teaspoons)
2 teaspoons sugar
2 1/2 cups warm water
1/2 cup plus 1 teaspoon extra-virgin olive oil
Kosher salt
1 cup fresh parsley leaves, finely chopped
1 pound sweet Italian sausage, removed from casing

Brine and Finish:
Kosher salt
Nonstick cooking spray, for the plastic wrap, optional
Flaky sea salt, for sprinkling
3 tablespoons extra-virgin olive oil

For the dough: Melt the butter in a large skillet over medium heat until foaming but not brown. Add the celery and onion and cook, stirring often, until softened but not brown, 12 to 15 minutes. Sprinkle with the sage, bouillon cubes and 1 teaspoon pepper and stir in 1/4 cup water. Cook, stirring often, until the bouillon is dissolved and has coated all the vegetables and the water has evaporated, about 3 minutes. 

Transfer to a plate and let cool to room temperature.

Meanwhile, whisk the flour, yeast and sugar in the bowl of a stand mixer. Using the dough hook on low speed, stir in the warm water and 2 tablespoons of the olive oil, mixing until the flour is completely moistened. Let stand 5 minutes.

Add 2 tablespoons kosher salt and knead on medium speed for 5 minutes. (The dough will tighten up, then begin to relax. After 5 minutes, it will be very wet and stick to the bottom of the mixer but not the sides.) With the mixer on low, add the cooled vegetables and the parsley.

Rub 2 tablespoons olive oil around the bottom and sides of a large mixing bowl (big enough to hold at least double the volume of the dough). Using a scraper or spatula, transfer the dough to the bowl, flipping once to coat completely with oil. Cover with a plate and let sit until doubled in size, about 2 hours.

Meanwhile, heat 1 teaspoon olive oil in a medium pan over medium-high heat until shimmering. Add the sausage and cook, breaking it up with the back of a spoon, until golden and crisp, about 5 minutes. Transfer to a plate and let cool to room temperature.

Pour the remaining 1/4 cup olive oil into the bottom of an 18-by-13-inch rimmed baking sheet. Use your hands to evenly distribute the oil along the bottom and up the sides. Scrape the dough into the baking sheet, flattening it slightly with your hands. Flip the dough once and gently stretch it to fit into an even layer in the baking sheet. (The dough may not stretch to the edges at this point. If it starts to pull back, let rest 10 minutes and re-stretch, making sure to pull from the center as well as the edges to get an even thickness.) Top evenly with the sausage and use your fingertips to make dimples over the surface of the focaccia, pressing firmly but not so hard you make holes in the dough.

For the brine and finish: Dissolve 1 teaspoon kosher salt in 1/4 cup warm water. Drizzle over the surface of the focaccia, letting it pool in the dimples. Cover with an inverted baking sheet or cover loosely with plastic wrap that has been lightly sprayed with nonstick cooking spray. Let sit in a warm place for 45 minutes to relax and rise again.

Meanwhile, preheat the oven to 450 degrees F.
Uncover the dough and sprinkle with flaky sea salt. Bake, rotating the baking sheet once halfway through, until the focaccia is deep golden brown on the top and bottom, 30 to 35 minutes. Drizzle with the olive oil and let sit for 5 minutes. Use a spatula to remove the focaccia to a wire rack to cool completely.

Cook’s Note
You can use bouillon cubes, powder or paste here. The important part is to use the amount of bouillon needed for 2 cups of water, based on the package directions. Cubes often vary in size and powder and paste have different concentrations. When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

No Bake Chocolate Cream Pie

My girls LUUUV a no bake chocolate pie. They volunteer to make it every Thanksgiving and definitely would make it more often if we had Jell-O pudding on hand! I saw this recipe on Six Sisters Stuff and knew my girls had to try it for this Thanksgiving coming up. I'll post a picture and give a review as soon as they make it!

No Bake Chocolate Cream Pie
3 ounces cream cheese softened
2 Tablespoons sugar
1¾ cups milk divided
8 ounces Cool Whip Whipped Topping 1 container, divided
1 Oreo Cookie Pre Made Pie Crust (9 inches)
3.9 ounces instant chocolate pudding mix 1 package
mini chocolate chips optional

Instructions
In a mixing bowl, beat the cream cheese, sugar, and 1 Tablespoon milk until smooth (I used an electric mixer, but you could also do it by hand).
Fold in 1 cup Cool-Whip topping and mix well.
Spread mixture evenly into the bottom of the crust.
In another mixing bowl, whisk pudding mix and remaining milk for 2 minutes.
Let pudding stand for 2-3 minutes or until it is soft-set (just barely setting up).
Gently spoon pudding mixture on top of cream cheese mixture and spread carefully.
Place in the fridge until set (1-2 hours or longer if needed).
Just before serving, top with remaining Cool Whip topping and mini chocolate chips (if using).

SOUP!

 

I've professed my love of soup over the years - tonight I made Broccoli Cheese Soup and served them in these ADORABLE soup bowls. I mean - have you seen anything more perfect for fall?!! I got them at Target a couple months ago. 

I've been serving soups in them (they are 12 oz.) this fall - and I'm going to use them as table decor for my Thanksgiving dinner - CUUUUUTE!

Mindi's Sweet Potato Casserole

I've eaten this casserole every year we've had Thanksgiving with my husbands family for the last 20+ years. It's so basic - but really good.

Mindi's Sweet Potato Casserole
Sweet Potatoes - one potato per person, make sure they're sweet potatoes not yams
Pats of cold butter
Brown sugar

Boil the sweet potatoes for 15 to 20 minutes - until fork tender. Let them cool. Peel and slice them.

Put one layer of sweet potatoes on the bottom of a 9 x 13 casserole dish, layer with butter cubes, sprinkle with brown sugar and repeat (3 layers in total).

Bake at 350 for 15 to 20 minutes until the brown sugar and butter are melted.

Thanksgiving 2018

I've posted all the recipes I've tried for Thanksgiving - whether I was doing the whole meal or just doing a side. I wanted to do an update on what we've stuck with over the years and what we added this year.

The kids and I did yard work and odd jobs for several people (on the DL) and saved up enough money to buy Hubs/Dad a Traeger for Father's Day. So - for the first time ever - we are making a "smoked turkey" with "smoked gravy" - I'll post the recipes and our thoughts after the big day. We're doing a smaller turkey (10 lb) because my in laws are doing a traditional turkey - so we have our bases covered.

This year I'm making cranberry sauce because I just can't stand the stuff in a can. I made it today (day before Thanksgiving) and it is the BOMB. Triple Sec Cranberry Relish
http://breakingthereciperut.blogspot.com/2018/11/triple-sec-cranberry-relish_21.html

We have stuck with a few tried and true recipes also:
My 15 year old son made this Sausage and Herb stuffing we've have loved for years - ALL BY HIMSELF! Other than my homemade rolls - this is his favorite thing about Thanksgiving. A recipe I found years ago from Ina Garten.

My 10 year old made these INCREDIBLE Decadent Mashed Potatoes we've loved for years - her absolute fave. The recipe is from Ree Drummond but I TOTALLY cheat and use the "Main St. Bistro Mashed Potatoes" from Costco so I can skip all the peeling, cooking, mashing. I mean - if my 10 year old can make them - pssssh!

This turkey recipe will change your life Alton - so we're doing it exactly the same way - except instead of putting the turkey in the oven - we are putting in the smoker. The MOST important thing in that post is the BEST WAY TO CARVE YOUR TURKEY - if you haven't tried it - or heard of it - IT WILL ABSOLUTELY BLOW YOUR MIND.  

Triple Sec Cranberry Relish

I know I shouldn't start a food post with a negative but we're talking cranberry sauce here. I think you either love it - or you hate it. I have NEVER like cranberry sauce - BUT my only experience has been with the canned stuff. 

This year - I decided I was going to come up with a cranberry sauce recipe I would really like. I researched A TON. Like obsessively. I finally decided on this one - a recipe from Ted Allen on the Food Network. I was tempted by the citrus element and those warm fall spices.  

I made it today (the day before Thanksgiving) and boy howdy I freakin LOVE it!! I can't wait to eat it tomorrow with my turkey and stuffing!!

Triple Sec Cranberry Relish from Ted Allen
3 (12-ounce) bag fresh cranberries
3 cup sugar
OR *My cheat: Costco's Stonemill Cranberry Sauce (36 oz)
2 Granny Smith apple, peeled, cored, and diced 
1 cup Cointreau or Grand Marnier orange liqueur
1/2 teaspoon ground cinnamon 
1/2 teaspoon ground cloves 
Grated zest of 1 lemon 
Grated zest of 1 orange 

In a medium saucepan over medium heat add apples, Cointreau, 1 cup water, the cinnamon, and cloves, and bring to a boil. Reduce the heat and simmer about 10 minutes. *If you use my cheat - add the cranberry sauce now to the rest of the mix to combine the flavors and simmer for 5-10 minutes more. 
Remove from the heat, stir in the grated zests, chill if you made ahead - serve warm if not!

Turkey Chowder

We made our favorite Turkey once again this year *Alton Brown's Super-Tasty, No-Fuss, Time-Tested, Totally Fool Proof Bird*  if you scroll down to the bottom of the recipe it gives you Bobby Flay's carving tips - which we are die hard fans of and even when everyone balks at our method - one taste changes their minds! And we had left over turkey. We saved the breast meat for future stars of dinner - and used the pieces both white and dark meat for this delicious chowder.

My husband searched recipes online and was craving something like this and set his mind to making it happen. We tweaked the recipe (of course) and it was AMAZING. What we came up with was (in his words) "the most delicious way I've ever eaten the pieces of turkey no one wants"

Turkey Chowder
2 T EVOO
1 medium yellow onion
1 1/2 c diced carrots
1 red bell pepper, diced
2 garlic cloves, minced
4 oz diced green chiles
24 oz chicken broth
1 1/2 c corn kernels
1/4 c flour
2 c half and half (or heavy cream)
3 c turkey

Heat EVOO in a large stock pot over medium heat. Add onion, carrots and bell pepper until the veg begin to soften. Add green chiles and garlic and cook for about 1 minute. Pour in the chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes. Add the corn and simmer for about 4 minutes.

Put flour in a medium mixing bowl and slowly whisk half and half in - making sure there are no lumps. If you use half and half - don't over whisk - you will get whip cream! This is your roux.

Add the half and half/flour mix slowly into the soup pot whisking to incorporate. Stir the pot often to encourage the roux to mix in with the soup while it thickens. Salt and pepper to taste.

Add the turkey last and cook just long enough to bring it up to temperature.

Serve with rolls and garnish with shredded cheddar if desired.

Roasted Brussels Sprouts

I've tried a new stuffing recipe every year until this year when I hit the jack pot with the best stuffing we've ever had - all of us - including all 4 of my under 10 kiddos.

I have a go to turkey recipe, favorite mashed potato recipe, best roll recipe ever - always buy my pies bc I just can't bake! But as I said - I've been in search of a stuffing recipe until this year and am always wanting a lighter side to cut through all that heavy, starchy, delicious food. I've made several different things. This year I couldn't decide what to make for that "other side" so I let my husband decide. He decided on roasted brussels sprouts. 

I used my tried and true Ina Garten recipe and totally killed it. My kids were going back for seconds!! 

Roasted Brussels Sprouts

1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
*1 cup Balsamic Vinegar
*1/2 c orange juice

Preheat oven to 400 degrees F. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

I served them with a side of a Balsamic Vinegar Reduction to drizzle over them (if desired).

*Balsamic Vinegar Reduction
1 cup good balsamic vinegar (I love the Kirkland brand)
1/2 cup orange juice

Put both in a small saucepan and bring to a boil. Then simmer until reduced to about 1/2 the volume. Drizzle over Brussels Sprouts for a little kick.

Thanksgiving Prep List

I do this every year - try to write down what needs to be done when the week of Thanksgiving so I won't be overwhelmed on Turkey Day so I can make a super fantastic dinner - but still enjoy myself too. 

Check out this bird. It's so beautiful and so incredibly delicious and juicy. We let it sit for 30 - 45 minutes after we pulled it out of the oven, tented with foil as Bobby Flay suggests HERE - you will se the recipe for Alton Brown's turkey we've made for the last few years and if you scroll down a bit, you'll see Bobby Flay's carving tips. I'm telling you, the turkey was so juicy I didn't even use chicken stock to warm it up and provide the juicy factor. 

Plus here's a funny picture of my wild child...

THANKSGIVING PREP WEEK:
MONDAY: Pick up fresh 14-16 lb turkey and put in refrigerator. Decadent Mashed Potatoes - done.
TUESDAY: Stuffing. I've tried a new stuffing every year and having hit a favorite. We hit the jackpot this year with Bobby Flay's Wild Mushroom - Bacon Sourdough Dressing. Boom baby.
Make brine, let cool to room temperature and refrigerate.
WEDNESDAY: Clean turkey, but in brine + 1 gallon of heavily iced water. Cut brussels sprouts.
TURKEY DAY: Take potatoes and stuffing out of the refrigerator to come up to room temperature. Take turkey out of brine, wash, stuff with aromatics and give yourself 3 hours to cook the bird and 30-45 minutes to sit after being cooked.
Brussels Sprouts, potatoes and stuffing to cook. Consider 3 hours for your rolls - make these almost as you are sitting down to eat - you want, hot fresh rolls. Make your gravy while the turkey is being carved.

Then sit down, pour yourself a glass of sparkling cider, milk (my son!) or wine and eat with your family. Not stressed, not pushed to the brink - happy that you have make an incredible meal from scratch for your family and that you didn't fall asleep at dinner from sheer exhaustion.
Then watch as your children and husband ooh and ahh and make yummy noises all throughout dinner. See them smile and hear them talk about how delicious the different components of the meal are and about how thankful they are for the wonderful food they have on their plates. Then smile and count your blessings. Then write those blessings on your table cloth with a sharpie. Bring that table cloth out every year to see everything your family has been and is grateful for.

Then kiss your husband for doing the dishes - because he will - after you serve him the best dinner of his life - you bet your bottom dollar he will.

Festive Turkey Appetizer

My girls really wanted to be involved in making our Thanksgiving meal this year - which was fun and a bit challenging to find work for a 9 year old and a nearly 6 year old to do. I make everything from scratch - so...

I saw this cute idea on Pinterest and set the girls at it.

Our local grocery store was out of Granny Smith apples - so we used pears instead. I bought a few Gala apples and a few Fuji apples. I also couldn't find caramel sauce - so I bought a bag of caramels - had the girls unwrap them, but them in a microwave safe bowl with 2 T water and melted it 30 seconds at a time. We used candy corns to (sort of) make a turkey face.

It kept the girls happy and they felt like they had accomplished something and contributed to dinner.

*And of course, I let them help out where ever else they could - I love to see the satisfaction on their faces after helping/making something themselves.

Everything Else Is Gravy

We were out of town for Thanksgiving this year. After eating Thanksgiving dinner at someone else's house, my sweet 8 year old asked if I could make our traditional Thanksgiving feast for Christmas dinner, and our traditional Christmas dinner for New Years Eve. That girl is such a foodie!! I agreed.


This year, I perfected my gravy recipe - FINALLY!!! WAHOO!! My husband (who is a gravy connoisseur) even said it's the best gravy he's ever had.

I made THIS TURKEY - took the turkey out of the roasting pan to be carved and took advantage of all those delicious drippings.

You will need:
Flour
Chicken Stock
A whisk
Salt & Pepper
& your aromatics from inside your cooked turkey (refer again to this recipe)

*Try adding 1-2 tsp worcestershire sauce

In your roasting pan, add 2 T of flour and 1/4 c chicken stock - whisk together to incorporate. Continue adding flour and stock little by little constantly whisking to incorporate - concentrating on scraping those lovely bits off the bottom of the pan. When you have the desired amount of gravy, pour it into a stockpot. Add your aromatics and simmer to allow the aromatics to incorporate their yumminess into the gravy - about 15 - 20 minutes (while I'm getting everything else on the table, carving the turkey, etc.)

Set a strainer or collander with small holes over a bowl to strain the gravy. Use a spatula to press all the liquid out and there you have it!! Best. Gravy. Ever.

NOTES (from Our Best Bites)

Notes on Liquid: Technically, with the proportions of roux here, this can thicken 4 cups of liquid. That’s a little too thin for me, and I like the flavor of the roux more concentrated, so I keep my liquid to 2-3 cups. You can always thicken more after if necessary.

Pan Drippings: Pan drippings are a great way to season gravy. If using, separate fat from juices. Use your juices, in combination with broth, for your liquid measurement. Be careful as pan drippings can sometimes be extra salty.

TROUBLESHOOTING

Too thin? Combine 1 tablespoon cornstarch with 1 tablespoon cold water. Mix until smooth and add to simmering gravy. Let simmer a few minutes to thicken, and repeat if necessary until desired consistency is reached.

Too thick? Add more broth.

Too salty? Try a splash of cream, lemon juice, or even sour cream. You can also make more roux, and use only broth in the second batch to dilute.

Thanksgiving Feast 2011

Last year was my first year doing Thanksgiving dinner all by myself. I have to say that all the research, testing and tasting paid off BIG TIME! Both my husband and I declared it the best Thanksgiving dinner we've ever had - EVER. The recipes last year all turned out so well that I am planning on making the same dishes this year - with a few possible additions (?) Here's the run down - click on each link to get the full recipe, review and pictures!! Ina Garten's Sausage and Herb Stuffing Decadent Mashed Potatoes 

Jen's Thanksgiving Rolls

Patty's Beet Salad

Alton Browns Super Tasty, No Fuss, Time Tested, Totally Foolproof Bird (with a bonus section from Bobby Flay about how to carve your turkey.)

If nothing else - you have to read the section on Alton Brown's turkey. Considering I've never roasted a turkey - or anything remotely like it in my life and that it turned out beautiful, juicy, mouthwatering and down right amazing - it's a must do. Going along with the turkey tips - equally important are Bobby Flay's tips on how to carve it.

I'll post any recipes I am going to add to this years feast - but for now - ORDER YOUR TURKEY!! And get excited for the greatest meal of your life!

Mindi's Sausage Bread

My husbands sister makes this delicious bread every Thanksgiving - either for brunch or as one of the appetizers before dinner. We all LOVE this bread - but since it's just the 5 of us in my house and we wouldn't get to dinner if this was on the table before the turkey was ready, we've decided to promote this delicious baby to be the star at the brunch table on St. Nikklaus Day.
Mindi's Sausage Bread
1 1/2 lbs Jimmy dean Sausage (ground)
2 Rhodes frozen bread dough loaves
Mozzarella cheese
12 slices of provolone cheese
2 t garlic
2 T EVOO
2 T Butter

Leave bread out the night before. Brown sausage and set aside. Saute garlic in butter and EVOO. Roll out bread dough (on a floured surface) into approx 9x13 rectangle. Brush half garlic mix over bread. Add one layer each of sausage, provolone and mozzerella. Roll up. Brush with remaining garlic mix. Bake at 350 degrees for 30 minutes.

Allow to cool slightly and then slice as you would bread. DELISH!

Thanksgiving Feast

Alright - I've done it. I know it's several days after Turkey Day - but I've done it. I posted all my Thanksgiving recipes and I honestly loved every single one of them and plan to use these same recipes again next year.

I truly am sorry that I didn't post these recipes prior to Turkey Day - but I had to test them out to make sure I could put my guarantee on them - especially b/c we are talking about the most important meal of the year.

PLUS, you can always use these recipes for Christmas Eve, Christmas Day, New Years, a special Sunday dinner - or an amazing surprise dinner for your spouse or another loved one!!

First up: Appetizer Tray
Main Course: Sausage and Herb Stuffing
Decadent Mashed Potatoes
Thanksgiving Rolls
Patty's Beet Salad
Alton Browns Super Tasty, No Fuss, Time Tested, Totally Foolproof Bird (with a bonus section from Bobby Flay about how to carve your turkey.)

Since I've already posted about this tried and true blue fav - I won't repost. Just follow the link for Decadent Mashed Potatoes and then join me in my crusade to bathe in a vat of this decadence.
And another shot of Patty's Beet Salad - seriously delish. My 7 year old pickiest eater son usually has this salad sans the beets or the Feta (gorgonzola is preferred - but when you are dealing with kids - it's the best substitute) Anyway... said 7 year old tried these (warm off the grill beets) and exclaimed that they were his new fav veggie. BOO YA!

Appetizer Platter

My husband is the greatest short order breakfast cook in the universe. Breakfast is his gig. The kids know that M-F it's toast, cereal and yogurt but when Saturday, Sunday or a holiday roll around - Daddy brings out the big guns and it's a breakfast lovers dream!

I really should've taken a pic of breakfast - this year for Thanksgiving we had the usual - omelettes, pancakes and bacon.

Since I planned to eat dinner around 4:30 - I wanted to do a light snacky lunch. I set this platter of yummies (no assembly required by me!) on the kitchen table and everytime my little peeps came by - they'd grab a little snack.
We had: pear apple slices (Costco - cheap and delicious!), cubed cheddar and mozzerella, carrot sticks with ranch dip, green olives and raw asparagus wrapped in cream cheese and ham. Yummy and light.

There was another layer of asparagus/ham rolls before I took the pic - but my kids are just too fast for me. And yes, I did just say kids and asparagus in the same sentance:)

Sausage and Herb Stuffing

UPDATED: it's now 2019 and I've done Thanksgiving for 9 years now - so we're in a sweet spot. My son (now 16) makes the dressing, my 11 year old makes the mashed potatoes, my husband does the smoked turkey and I'm just left with the rolls, gravy and brussels sprouts - it's a breeze! I should also mention my mother in law also makes a traditional turkey and stuffing (with the giblets) and my sister in law makes a salad and does the sweet potatoes.

Sausage and Herb Stuffing
16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
8 tablespoons (1 stick) unsalted butter
2 cups medium-diced yellow onion (2 onions)
1 cup medium-diced bok choy
3 bins of sliced mushrooms
2 tablespoons chopped flat-leaf parsley
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 lbs sweet sausage and spicy sausage
1 cup chicken stock

*try using 1/2 stick more butter, poultry seasoning, 2 t fresh rosemary and 2 T fresh parsley

Preheat the oven to 300 degrees F.

Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.

Meanwhile, in a large saute pan, melt the butter and add the onions, bok choy, mushrooms, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.

In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.

Add the chicken stock to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.

A FEW NOTES:
In doing my research, all the 'foodies' on the food network, cookbooks, etc. The 'newschool' way of thinking is NOT to stuff the turkey. Logic being that stuffing the bird brings down the temp of the oven, and by the time the stuffing is done, the turkey has been over cooked and is dried out. SO... I followed the rules and was VERY pleased with the outcome.

*I used a great cheat this year. My local grocery (Harmons) has stale bread already diced up for you! I bought 2 bags.

**I use bok choy instead of celery due to an allergy

Thanksgiving Rolls

I have also posted about my sister Megan's Famous Rolls - which are very similar and also delish - but after making BOTH my and my sisters recipes on 3 separate occasions - the verdict is in and I came out on top (thank you Kenny and Davis families!) I also prefer this recipe b/c it doesn't have eggs in it - and 2 of my kids have egg allergies... I should also tell you that I made 2 dozen (what this recipe yields) they were hot out of the oven as we sat down to dinner and were gone by breakfast the next morning (that's only 2 adults and 3 kids under 7 folks) Thanksgiving Rolls

2 T yeast

3/4 c warm water

2 2/3 c warm water

1/4 c sugar

1 T salt

3 T vegetable oil

7 - 8 c flour

Dissolve yeast in 3/4 c warm water. Add this to the rest of the water in a large bowl. Add the rest of the ingred except flour and mix together. Add flour 1 c at a time and stir until you have to use your hands to mix. Knead dough for about 5-8 minutes, adding a little flour at a time to help dough not to be too sticky. Flour your hands as well as the surface you are working on. Place in bowl and cover with a dish towel, let rise about 1 hour.

Punch down dough and divide in half. With a rolling pin roll out one of the dough balls into a circle about 12" in diameter. Spread dough with melted butter. Cut into 12 pieces. Roll each wedge from the fat end inward. Repeat with other dough ball. Place crescents on cookie sheets, 12 to a sheet. Cover with dish towel and let rise until double (about 1 hour). Bake in preheated oven at 425 degrees for 10 - 15 minutes. Brush with melted butter.