Thanksgiving Feast

 

Use locally grown and bought ingredients where possible. Options include locally owned grocers and produce stands, as well as farms. My family gets our produce from the Sno Isle Food Co-Op (Everett) and a weekly CSA Box delivery from Klesick Farms (Stanwood). You can also get locally made olive oil from Infused gourmet Co (Bothell) and honey from Sunshine Honey Co (Snohomish), Frontier Flyers Honey (Lake Stevens), Cats Paw Bees (Camano), and Timberline Bees (Granite Falls).

Simple & Delicious Honey Lemon Turkey

Servings: 6+ Leftovers
Prep Time: 15 Minutes
Cook Time: 2.5-3 Hours

Ingredients:

  • 10-12 LB Turkey, Insides Removed
  • 1 1/2 Cups Butter
  • 1 1/2 Cups Honey
  • 2 Medium Onions, Cut Into Wedges
  • 2 Lemons, Quartered
  • 2 Sprigs of Fresh Rosemary
  • 8 Cloves of Garlic
  • Parsley Flakes

Preparation:

  1. Preheat oven to 325.
  2. Place turkey in roasting pan, breast side down.
  3. Stuff turkey with 1/3 of onion wedges and lemon quarters, 4 cloves of garlic, and sprig of Rosemary.
  4. Place remaining onions wedges, lemon quarters, and garlic cloves around edge of turkey in pan.
  5. Melt 1/2 cup of butter and add 1/2 cup of honey to measuring cup, mixing well then drizzling over turkey and surrounding fixings. Pull Rosemary leaves from sprig and sprinkle along with parsley flakes on top of turkey.
  6. Bake for recommended time required for your turkey size, basting with additional 1/2 cup of melted butter and 1/2 cup honey mixture at 60 minutes and 120 minutes.

FOR GRAVY: Simmer 1 cup of pan drippings with 1 cup of chicken stock and 2 -3 tbsp’s flour. Add 1/4 cup white wine for added taste. Kiddos joining you, not to worry alcohol will cook out.

Garlic & Herb Stuffing

Servings: 6+ Leftovers
Prep Time: 20 Minutes
Cook Time: 40 Minutes

Ingredients:

  • Olive Oil For Topping
  • 1/4 Cup Butter
  • 1 Cup Chicken Stock
  • Loaf of bread, Italian or French Cubed
  • 1 Onion Diced (3/4 Cup)
  • 2 Stalks Celery Diced (3/4 Cup)
  • 1 Medium Carrot Shredded
  • 2 Sprigs of Fresh Rosemary
  • 2 Tbsp Fresh Parsley Chopped
  • 2 Tbsp Garlic Minced
  • 2 Tbsp Honey + More For Topping

Preparation:

  1. Preheat oven to 375.
  2. Spread cubed bread on baking sheet and toast in oven until lightly gold/brown.
  3. In skillet, heat butter until melted, then add garlic, onions, celery, and carrots. Sauté until soft.
  4. In large bowl, combine chicken stock, honey, Rosemary leaves, and parsley. Once mixed, add cubed bread and contents of skillet to the bowl and mix till everything evenly coated. (for added flavor, you can let mixture sit covered in refrigerator overnight).
  5.  Pour contents of bowl into a large baking dish and drizzle lightly with honey and olive oil.
  6. Cover with foil and bake for 20 minutes then remove, stir and drizzle again with honey and olive oil, returning it to the oven uncovered and cooking for additional 20 minutes. Feel free to add salt+pepper to taste.

Smashed Root Veggies

Servings: 6+ Leftovers
Prep Time: 20 Minutes
Cook Time: 40 minutes + 10 Minutes Cooling

Ingredients:

  • 8 Red Potatoes, Halved
  • 8 Large Radishes (More if Small), Top/Bottom Cut Off
  • 2 Large Parsnips (More if Small), Large Ends Cut Into 1/2” Wide Rounds
  • 2 Large Carrots (More if Small), Large Ends Cut Into 1/4” Wide Rounds
  • 1/2 Cup Olive Oil
  • 1/2 Cup Honey
  • 2 Sprigs of Fresh Rosemary
  • 2 TBSP Fresh Parsley Chopped

Preparation:

  1. Bring large pot of water to a boil, adding well washed veggies and simmering until soft, 15-20 min.
  2. Remove veggies from water and set aside to cool, 10 minutes. Preheat oven to 375.
  3. Once cooled, you are going to set each piece of veggies up on a cutting board and smash them with a spatula or other tool to about half their thickness.
  4. Place your smashed veggies in a large baking dish (use non-stick spray first), layering largest to smallest, then drizzle with olive oil and honey. Finally sprinkle with Rosemary leaves and Parsley, then bake 20 minutes. Feel free to add salt+pepper to taste.
  5. Once done serve by putting an even number of each veggie types on your serving plates.

Cranberry & Fruit Salad

Servings: 6+ Leftovers
Prep Time: 20 Minutes
Cook Time: 15-20 minutes

Ingredients:

  • 4 Apples, Peeled and Diced
  • 4 Pears, Peeled and Diced
  • 1 Cup Cranberries
  • 3/4 Cup Raisins
  • 1/2 Cup Honey
  • 1 Tbsp Cinnamon
  • 1 Tbsp Sugar

Preparation:

  1. Combine all ingredients in a large pot.
  2. Cover and bring to a simmer on medium-high heat for 15-20 minutes until fruit softens . Cool until sauce thickens and serve cold.

Apple Pear Bread Pudding

Servings: 6+ Leftovers
Prep Time: 20 Minutes
Cook Time: 20-25 Minutes

Ingredients:

  • 2 Cans of Pilsbury Cinnamon Rolls (8 pack)
  • 2 Cups Pears, Peeled and Diced
  • 2 Cups Apples, Peeled and Diced
  • 2 Cups Raisins
  • 1/2 Cup Honey
  • 1 Tbsp Cinnamon

Preparation:

  1. Preheat oven to 350.
  2. Mix pears, apples, raisins, honey, and cinnamon in a bowl.
  3. Unroll both CInnamon Roll packs and place on cooking sheet (use foil or cooking spray).
  4. Spoon fruit mixture into a layer on the dough then roll up into loafs. You will have leftover filling.
  5. Bake for about 5 minutes, then roll loafs over and bake for another 5 minutes. Cut each loaf into 4 sections, returning to oven and baking for another 10-15 minutes or until both sides are a golden brown.
  6. Warm frosting in microwave for about 15 seconds to thin it out. Place a portion on each plate then spoon over frosting and some of leftover filling. Serve warm.

ALTERNATIVE: If you are anything like me, then by the time it comes to making Thanksgiving dessert, you are done with cooking. This recipe, as is, provides a quick and easy way to make something delicious. If you prefer the hard way, make your own cinnamon roll dough and be sure to pick up butter cream frosting.

Let us know what you think! Share your comments and experiences below and don’t forget to spread the love on social media at the bottom of the page.

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