Thursday, November 28, 2013

Turkey Day

This Thanksgiving, our son Chris provided the turkey after winning a voucher from the department store where he works part-time.  Even though he has to work 12 hours this evening, Chris was able to join us for our meal and a trip to Starbucks for coffee.

Greg and Michelle will be here for New Years and feasted with their neighbors in Minneapolis.  I think I'd like the Bourbon Applesauce she made. . . 

Even though I'm a foodie, I try new recipes all the time.  My Turkey and Stuffing today was based on a recipe in this months Food Network magazine.

In my version of Fig Glazed Turkey with Cornbread Stuffing, I skipped the butter, oil, eggs and cream.  (Believe me, it was still delicious!)


I decided to serve the stuffing in this winter squash, which Bob had to get out his hammer to cut the top off, so I decided I'd better bake it a little prior to scooping out the filling:
I saved the squash to maybe try a soup this weekend!

Chris bought a turkey breast, so I have lots of great leftovers to make sandwiches!

Here's our bar:
The quick pan rolls were delicious.  I rolled the dough balls in wheat germ, ground almonds, poppy and sesame seeds.  The flour is whole wheat pastry flour from Frankford Farms in Saxonburg Pa.  The recipe from Fleischmanns.  
Crafters will appreciate that this neat ceramic loaf pan was purchased from Michaels for 50 cents in their Thanksgiving sale!

My Cranberry Chutney is a recipe I make year after year:
Recipe for 5 cups: Bring to boil 12 oz. fresh cranberries, 1 cup sugar (can sub some Splenda) and 3/4 cup water. Stir frequently. Simmer 15 minutes. Remove from heat. Stir in 3/4 cup orange juice, 3/4 cup raisins, 3/4 cup chopped walnuts, 3/4 cup diced celery, 1 apple, diced. Refrigerate.

I think of my friends who make great pie crust, as I "press" this one into the pan:
This crunchy pie crust has almonds and oats.  Recipe: (Crust) 1 cup oats, 1/4 cup whole wheat flour, 1/4 cup ground almonds, 2 Tbsp. brown sugar, 1/4 tsp. salt, 3 Tbsp. oil, 1 Tbsp. water. (Mix in food processor. Press into pie pan and bake at 425 for 8 minutes.) (Filling) 1 cup pumpkin, 2/3 cup evaporated skim milk, 1/4 cup brown sugar, 1 egg, 1/4 tsp. salt, 1/4 tsp. nutmeg, 1/2 tsp. cinnamon, 4 tsp. vanilla. (Bake for 45 minutes at 350 degrees, until knife inserted into center of the pie comes out almost clean.)

I was so glad my sister Amy and her family stopped on their trip from Cleveland to Maryland last night.  I thought 8 year old Cale would enjoy this Veggie (Turkey) tray:

These "perfect" meatballs are another recipe I make over and over:  Makes 17: 1# Lean Ground Beef, 1/4 cup Wheat Germ, 1/3 cup Skim Milk, 1 Egg, 2 Tbsp. Diced Onions, 1/4 tsp. Garlic Powder, 1/2 tsp. Italian Seasoning, 1/4 tsp. Mrs. Dash. Bake at 325 degrees for 25 minutes until center is 165 degrees. Each meatball measures 2 Tbsp. prior to cooking.
Thank you for giving me and outlet for my creations.  I'm a lucky girl, I know!

3 comments:

Adriana - DRIARTE said...

What delicious dishes! Happy thanksgiving.

Beebeebabs said...

Yummy!!

Lauren said...

Cindy I hope you had a great Thanksgiving with your family! Everything looks great! :)