Thursday, February 1, 2018

Thanksgiving Sample Menu


Butter-roasted turkey with cornbread stuffing
- remove giblets
- Paint with butter
- Tie legs together
- Roast at 350 for about 4 hours until internal temp is 175

Candied sweet potatoes with roasted marshmallows
- peel, cut sweet potatoes
- Start in cold water, bring to boil

Turkey sage gravy
- take leftover turkey pan drippings, add flour and chicken broth

Buttermilk biscuits with sage butter or whipped honey butter

Garlic cream mashed potatoes
- peel, chop Yukon golds
- start in pot of cold water, bring it to boil, boil about 15 min until soft
- Add cream, butter, minced garlic

Cornbread sausage stuffing
- use mild Italian sausage
- Dice celery and onion, sautée in butter, add sausage
- Add corn bread and broth
- Bake at 350 for about 30min

Roasted carrots

Pumpkin cream cheese bundt cake
- don’t do more than 1/2tsp ginger
- Glaze: 4 oz room temp cream cheese, add 1c sifted powder sugar, a little vanilla, 3 tbsp milk







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