Thanksgiving 2015

Here is my Menu & Recipes for our Thanksgiving feast we are having this year:

Beverages:
- Sandy's Caramel Apple Sangria:  Caramel Apple Sangria

 - Cranberry Rosemary Sparkler: Cranberry Rosemary Sparkler

Appetizers:
- Sweet potato chips w/ marshmallow dip:

  Recipe:  Mix together equal parts Fluff & Sour Cream.  Brulee dip with a kitchen torch until golden brown on top.  Serve with Sweet Potato Chips (courtesy of Food Network Magazine Nov. 2015 issue)

- Cranberry Pecan Brie Crostini w/ Maple Sugar Glaze:
 Cranberry-pecan-brie-crostinis-with-maple-sugar-glaze

- Cheese Board (other cheeses {not brie}, grapes, nuts, figs, salami, etc...):

Cheese Board 

Dinner:
- Turkey: Recipe:  I simply just use Natures Seasoning & Salted Butter on the Turkey.  I season all over & put dabs of butter all over - under the skin & placed on top of the skin to melt down the sides & in all crevices.  Then inside the turkey, instead of Stuffing (we like to cook that separately), I stuff the bird with: 1 Orange, 1 Lemon, 1 Onion, (all cut in chunks) Fresh Herbs, such as Thyme, Rosemary, & Sage. 

(***ALSO - Brine the Turkey the night before in a Large Bucket w/ a Tight Lid, in a Mixture of Ice, Vegetable Broth, Salt, Peppercorns.  Remember to save the gizzards for the gravy) 
- Gravy:  Recipe:  Most Gravy Recipes use Flour as their Thickener, but I prefer to use Cornstarch in my recipe.  While the turkey is cooking, on one of the back burners on the stovetop, I put the turkey gizzards in a medium size pot & fill with Chicken Broth.  Bring to a boil & lower heat to a simmer.  You will need to keep adding more Chicken stock as it evaporates off & reduces.  Keep adding more chicken stock so the gizzards stay covered - you may have to turn the heat up slightly after adding each time to bring to a boil again.  Once the turkey is done, strain out the liquid into a new medium pot.  Add all juices from the turkey pan into pot with strained Gizzard broth.  Bring to a boil again & cook on Medium-High while turkey is resting.   In a small cup, mix equal parts of Cornstarch w/ Water - About 2-3 TBSP of each.  Stir together until dissolved & then add to the boiling gravy mixture.  Stir & boil for 1-2 minutes more until nice & thick.   (***Leftover gravy is delicious when added to a homemade Chicken Soup)
- Suzie's Stuffing: Suzie's Stuffing
- Mashed potatoes:  I like to use Butter Potatoes and Half and Half instead of milk, season lightly with Natures Seasoning
- Green bean casserole (add a dash of Worcestershire): Classic Green Bean Casserole
- Butternut Squash, Carrot, & Goat-Cheese Tartlets (Make these ahead of time & freeze them, then just re-heat & serve):  Butternut, Carrot, and Goat-cheese Tartlets
- Apricot glazed Brussels Sprouts:  Recipe - In a small bowl combine 1/2 cup Apricot Preserves, 1 TBSP Balsamic Vinegar, 2 TBSP Brown Sugar.    Toss Halved Brussels Sprouts lightly with Olive Oil, then sprinkle w/ Natures Seasoning & about 1 TBSP minced Garlic.  Pour Apricot mixture over sprouts & mix to coat.  Roast at 450 for 30-40 minutes, or until brown, stirring a few times while baking.
- Aimee's Spinach and Artichoke Bread: Spinach Artichoke Dip Stuffed Garlic Bread
- Cranberry sauce: Jellied-cranberry-sauce

Desserts:
- Pumpkin Gingerbread Ice Cream Sandwiches (I use homemade farm fresh ice cream from Mackeys Orchard - the best Pumpkin Ice Cream EVER!)

Pumpkin Gingerbread Ice-cream Sandwiches
- Pumpkin pie:  Traditional Pumpkin Pie  vs.  Alton Brown Pumpkin Pie Recipe  I can't decide!

- Pear Pie w/ Cranberry Pecan Crust:

     I use the Pie Recipe from here: Fresh Pear Pie

     Then Top the pie with the topping from this recipe: Cranberry-pecan Crust
- Apple Berry Twist Pie: Apple berry twist pie
- Linda's Walnut Tossies: Linda's Walnut Tossies