Wishing you and yours a very happy Thanksgiving!
This is just a quick post to introduce you to one of my favorite Thanksgiving traditions -- one of the things I miss most about not heading home for Thanksgiving. It ranks right up there with my dad's famous turkey gravy.
Every year for as long as I can remember, we would all wait for Arlo Guthrie's "Alice's Restaurant" to come on the radio. In Connecticut, we'd tune into PLR -- they play it at 6 a.m., noon, and 6 p.m. on Thanksgiving day.
I still haven't figured out what station plays it around here, so I've resorted to finding it on YouTube and playing it when I have the time to listen to it (it's about 20 minutes long). It makes me think of my family and of Thanksgivings past. We would sit and laugh together and sing along... it was always especially fun later in the day when extended family would be over for dinner and everyone would start singing.
If you've never heard it before, here's the link: Alice's Restaurant
Happy Thanksgiving!
What are your favorite Thanksgiving traditions?
Showing posts with label Holiday - Thanksgiving. Show all posts
Showing posts with label Holiday - Thanksgiving. Show all posts
Thursday, November 24, 2011
Wednesday, November 23, 2011
Homemade Turkey Soup (And Stock)
I'll bet a lot of you are going to have a turkey carcass hanging around on Thursday. But don't throw it away without a second thought. After the bird gets picked over, it still has something more to offer -- deeply flavored stock that can be turned into a warm, comforting turkey soup.
After I roasted a turkey and had Jeff carve it this past weekend, I took the carcass, neck, and thighs (for extra meat for the soup) and used them to make turkey stock. It doesn't take much time at all to get the stock going, and once it's going, all it needs is time and some occasional skimming. I prepped all the ingredients I'd need for the stock while the turkey roasted, so once the turkey was carved I could just throw everything in the pot.
After the stock had simmered for 4 hours, I strained it and then picked through the bones, salvaging any of the moist flavorful dark meat for the soup. I also picked over the wings, which I hadn't put in the stock, and added their meat to the pile. I had prepped all the ingredients for my soup at the same time that I had prepped the stock ingredients, so it was super easy to throw the soup together too.
If you'll have a free burner after Thanksgiving dinner has been made, you can start your stock simmering as soon as you've carved the turkey (as long as you prep the other ingredients in advance too). Before you head to bed on Thanksgiving night, your soup will be done, and you can eat it all week long in addition to your Thanksgiving dinner leftovers, or divide it among freezer bags and save it for when the next turkey craving strikes.
Turkey Stock (adapted from Cook's Illustrated, November 2000)
Ingredients
Carcass, neck, and thighs from 12- to 14-pound turkey
1 onion, peeled and halved
1 carrot, peeled, cored, and chopped
1 celery rib, chopped
3 garlic cloves, smashed
2 cups dry white wine
1 bay leaf
5 sprigs fresh parsley
3 sprigs fresh thyme
Preparation
Bring turkey carcass, neck, thighs, onion, carrot, celery, garlic, wine, bay leaf, and 4 1/2 quarts water to a boil in a large stockpot set over medium-high heat. Skim any fat or foam that comes to the surface of the stock.
Reduce heat to low and simmer stock, uncovered, for 2 hours, skimming when needed.
Add parsley and thyme, and simmer stock for another 2 hours.
Pour stock through strainer set over large bowl.
Cool stock for about 20 minutes, and skim any fat from its surface.
Use entire batch of stock in soup recipe below.
Turkey Noodle Soup (adapted from Cook's Illustrated, November 2000)
Ingredients
1 tablespoon reserved fat from turkey drippings or butter
1 onion, chopped fine
4 carrots, peeled and cut into 1/4-inch-thick rounds
1 celery rib, sliced 1/4 inch thick
1 tablespoon minced fresh thyme
Salt and pepper
Turkey stock (from above)
Reserved turkey meat (from above, plus additional from turkey leftovers if desired)
Egg noodles, prepared according to package directions
Preparation
In a large stockpot set over medium-high heat, melt reserved fat from turkey drippings (or butter).
Add onions, carrots, celery, thyme, and 1 teaspoon salt to the pot and sauté until vegetables are just softened, about 5 minutes.
Stir in turkey stock, and cover and simmer until vegetables are tender, about 10 minutes.
Stir in reserved turkey meat, and simmer 5 minutes to warm.
Serve soup spooned over prepared egg noodles and seasoned with salt and pepper.
I truly enjoyed this soup and am so excited that I have three bags of it in the freezer for future dinners.
I never listen to recipes when they say to cook the noodles in the soup because the noodles are apt to get soggy. Instead, I always make a batch of noodles on the side and simply spoon the soup over the noodles (something I learned from my mom). This way you're sure to have tender, but not mushy, noodles in every bowl. I didn't specify an amount of pasta above, so you can just make however much you'll need for however many people you're feeding.
I doubled the amount of carrots the recipe called for, and I still don't think there were enough, so next time I would probably use 6 carrots, and I'd amp up the amount of celery too. While the recipe doesn't say to sauté the vegetables first, my dad told me my soup would have more flavor if I sautéed them in some of the fat I had scooped off the turkey drippings before I made my turkey gravy, so I tried that. I can't exactly compare my soup to the original since I didn't make the original, but I know I ended up with a really delicious, flavorful soup, so I think it was a good move.
Do you ever make your own turkey stock or soup?
Tuesday, November 22, 2011
Golden Cider-Roasted Turkey
How many of you have roasted a turkey before? Would you believe this is the first whole turkey I've ever roasted? I spent a lot of time looking through recipes and finally settled on Golden Cider-Roasted Turkey from Sunday Roasts. (I had such good luck with the roast recipe in this cookbook that I figured the turkey recipe would be incredible too.) How could anyone go wrong with a recipe that incorporates apples, leeks, cider, wine, sage, and thyme to flavor the turkey and its accompanying gravy anyway?
Jeff and I went to Stop & Shop last week and picked out a gorgeous 13.46-pound Butterball turkey, and then we went to Whole Foods this past Saturday morning to get all the accompaniments. On Sunday morning, I got up bright and early, prepped the turkey, and got it in the oven by 9 a.m. We had friends coming for dinner around 3, and I wanted to have the turkey cooked and carved and start making stock with the carcass before they arrived.
Every half-hour I would call Jeff over to the oven to help me baste the turkey. I would hold and turn the pan and make sure it didn't go sliding out of the oven while he basted it with a cider-wine mixture and some herbed butter. I think this diligent basting is what made the turkey come out so moist. I had toyed with the idea of brining it to ensure it would be moist, but brining wasn't even necessary.
In just 3 hours and 15 minutes, the probe thermometer I'd put in the turkey thigh was registering 165 -- actually it had gotten to 165 a while before, and I was starting to think it was stuck on 165, so I stuck the probe in the turkey breast, which registered 167. The recipe said the turkey thigh should be 180, but a quick phone call to Dad confirmed that I could, indeed, take my turkey out at its current temperature.
I let the bird rest for 30 minutes, during which time I checked out a how-to-carve video on Butterball's website. I didn't like the way they sliced the breast, and I remembered seeing one of the test cooks at work do it differently, so I checked out YouTube, and sure enough, there was a how-to-carve video from America's Test Kitchen. I had Jeff watch the video with me, and then I gave him the oh-so-fun job of carving the turkey. He did an amazing job.
I reserved the thighs, turkey neck, and carcass for my stock -- that's right, do not throw away that turkey carcass (I have stock and soup recipes coming)! And then we plated the rest of the meat and tented it with foil to keep it moist.
In the meantime, I had poured the drippings in a bowl and placed them in the fridge so the fat would rise and solidify on top -- a trick from Dad that you can use if you don't have a fat separator. It speeds the process along a little. (I made sure to register for a fat separator... and a much nicer roasting pan.)
With the turkey carved and plated, I started my stock simmering, made my gravy and all of my sides (green beans with sage and brown butter, carrots roasted with thyme and shallots, and sautéed apples and leeks), and then when our friends arrived, I threw some popovers in the oven.
They brought mashed potatoes and dessert, and we had a mini Thanksgiving dinner that couldn't be beat!
Golden Cider-Roasted Turkey (adapted from Sunday Roasts)
Printable version
Ingredients
1 (13- to 14-pound) turkey, patted dry
Kosher salt and pepper
2 cups (160 grams) chopped leeks, white and light green parts only (1 to 3 leeks)
2 small Granny Smith apples, peeled, cored, and diced
4 sage sprigs, plus extra for garnish
4 thyme sprigs, plus extra for garnish
12 tablespoons unsalted butter, softened
1 tablespoon dried sage
1 tablespoon dried thyme
2 1/2 cups apple cider
1 1/4 cups dry white wine
2 to 3 tablespoons flour
Preparation
Arrange a rack at center position, and preheat oven to 325 degrees. (Make sure you can fit your turkey in the oven. I removed the top rack to make room.)
Remove the turkey neck and giblets from the cavities in the turkey. Discard the giblets and save the neck to roast with turkey.
Place the turkey on a rack set in a roasting pan, and place the neck in the pan next to it. Season the cavity of the turkey with salt and pepper.
Combine apples and leeks in a bowl, and place 1 cup (100 grams) of the mixture in the turkey cavity along with the sage and thyme sprigs.
If you use a Butterball turkey, you need only fold the wings under the turkey, but if you get a different turkey, you'll need to truss your turkey at this point (tie the legs together and secure the wings with twine).
Take 4 tablespoons of the remaining herb butter and rub it all over the turkey.
Spread the remaining leeks and apples on the bottom of the pan.
Combine the cider and white wine in a bowl or large measuring cup. Reserve 1 1/2 cups of the cider mixture for the gravy.
Pour 1/3 cup of the remaining cider mixture over the turkey.
Roast the turkey until golden brown and thermometer inserted in thigh registers 180 degrees (or use your judgment), basting every 30 minutes with the cider mixture and 1 tablespoon of the herb butter, for about 3 hours and 10 minutes or longer.
If turkey starts to brown too much, cover it loosely with foil.
When the turkey is done, transfer it to a platter and let it rest for at least 30 minutes. (I used two dish towels to pick up the hot turkey and move it to a platter.)
Set a sieve over a large bowl, and pour the pan drippings through it. Press down on solids to squeeze juices out, and then discard solids. Skim off fat drippings. (As I mentioned above, you can put the drippings in the fridge for a while and the fat will solidify, so you can just scoop it right off the top. And save that fat for sautéing the veggies for turkey soup!)
Pour the drippings and any juices from the platter into a saucepan, add the reserved cider mixture and any cider mixture left over from basting. Place the pan over medium-high heat, and cook, stirring often, until liquids are reduced by a third, about 5 minutes.
Combine reserved herb butter, any remaining herb butter form basting, and 2 tablespoons of flour to make a paste. (Add more flour, if you want a thicker gravy.)
Stir the butter-flour mixture into the pan a little at a time until the sauce thickens and coats the back of a spoon, 5 to 6 minutes.
Season with salt to taste, and transfer to serving bowl or gravy boat.
Carve and plate the turkey (reserve neck, thighs, and carcass for stock, if desired), garnish with sage and thyme sprigs, and serve, passing gravy on the side.
Some notes: The original recipe calls for 3 to 4 leeks, and I only needed 1 to get 160 grams of chopped leeks, so I made sautéed apples and leeks with the extras. I took my turkey out long before the thigh registered 180 degrees. The breast was at 165. I was a little worried that the thighs weren't fully done, but I just reserved them for my stock instead of serving them, so I didn't have to take any chances. And they filled my soup with tons of flavorful turkey meat. (Stock and soup recipes to come.)
This turkey was so moist! I was really happy with the way the recipe came out. The gravy was a tad on the sweet side, but it was so flavorful and complemented the turkey nicely.
We're heading to Jeff's parents' for Thanksgiving dinner. I'll be making a dessert that I'll share with you soon.
What are your Thanksgiving plans?
I'm not planning to blog about any of my sides, but here are the sources for the recipes:
Green Beans with Browned Butter, Hazelnuts, and Sage (I left out the hazelnuts) - Cook's Country, November 2011
Roasted Carrots with Shallots and Thyme - Light & Healthy 2012: The Year's Best Recipes Lightened Up
Sautéed Apples and Leeks (modified to leave out the chicken) - Eating Well
Popovers - Baking Illustrated
Monday, November 14, 2011
Thanksgiving Tips And A Butterball Turkey Giveaway
While I've never hosted a full-fledged Thanksgiving dinner, I have hosted a mini-Thanksgiving dinner and plenty of dinner parties, I've helped my parents out a lot when they host Thanksgiving... and I look forward to hosting Thanksgiving in the coming years. I love hosting parties, and I usually go through some pretty extensive planning beforehand, so when Butterball asked me if I wanted to share my Thanksgiving-hosting tips, I jumped at the opportunity.
Thanksgiving Tips
First, figure out whom you're hosting. How many people will you have? Make sure you have enough chairs, tables, dishes, glasses, and silverware. (If not, you can always borrow or pick up fancy disposable dishes and silverware... which will only help when it comes time to clean up.)
Think about the menu -- will you try something new, will you stick with standbys, are you making sure that not all of your dishes will have to go in the oven at once? (It's always suggested not to try anything new when you're hosting a dinner, but I can't give you that advice as I never follow it. I find that I really want to try new recipes at dinners like this. All I'll say is make sure you read and reread a new recipe so you know everything it entails before getting started.)
Read through all of the recipes you plan to make, and schedule your time. Figure out what things you can make ahead of time and reheat and what things absolutely have to be made on Turkey Day.
Plan to get your turkey in the oven as early as possible so you can get it out of the oven and have the oven available for everything else you need to make. (And if you get a frozen turkey, remember that it can take days for it thaw. I've heard you should allow 1 day for every 4 pounds.)
Don't overdo it. Sometimes I think I'm superwoman and can do it all, but then I have to remind myself to think logically. There's only so much time, oven space, and fridge space, so take some time to think about how much you're taking on and whether it's feasible.
Don't do everything yourself. If people offer to bring things or offer to help, let them. Thanksgiving at my parents' house is a lot of fun because everyone will bring dishes they're known for. My grandma usually brings turnip, my aunt brings her carrot-cheddar casserole, my dad's cousin brings fruit salad, and my parents take care of the big-ticket items like the turkey, gravy, mashed potatoes, stuffing, and soup. When I'm able to head home for the holiday, I bring dessert. (And when we go to Jeff's parents' house, I bring dessert.)
Once you have all of the above figured out, make yourself a to-do list. Not only will it keep you organized but it will also help you feel accomplished and relieve any stress you might be feeling as you cross things off the list.
One last trick... make sure to set out drinks and some cheese and crackers (or other easy appetizer, emphasis on easy) just before guest are supposed to arrive. That way, if you're still busy in the kitchen, they can help themselves and you won't feel like you have to stop what you're doing.
In addition to asking me to share some tips with you to make your Thanksgiving a little easier, Butterball would like to make Thanksgiving a little easier for two of my readers by offering you a coupon for a free turkey ($15 value)!
To enter the giveaway, simply leave a comment with any Thanksgiving tips you have.
Please comment by November 15, 2011, at 11:59 pm EST.
Full disclosure: Butterball also sent me a free turkey coupon.
Thanksgiving Tips
First, figure out whom you're hosting. How many people will you have? Make sure you have enough chairs, tables, dishes, glasses, and silverware. (If not, you can always borrow or pick up fancy disposable dishes and silverware... which will only help when it comes time to clean up.)
Think about the menu -- will you try something new, will you stick with standbys, are you making sure that not all of your dishes will have to go in the oven at once? (It's always suggested not to try anything new when you're hosting a dinner, but I can't give you that advice as I never follow it. I find that I really want to try new recipes at dinners like this. All I'll say is make sure you read and reread a new recipe so you know everything it entails before getting started.)
Read through all of the recipes you plan to make, and schedule your time. Figure out what things you can make ahead of time and reheat and what things absolutely have to be made on Turkey Day.
Plan to get your turkey in the oven as early as possible so you can get it out of the oven and have the oven available for everything else you need to make. (And if you get a frozen turkey, remember that it can take days for it thaw. I've heard you should allow 1 day for every 4 pounds.)
Don't overdo it. Sometimes I think I'm superwoman and can do it all, but then I have to remind myself to think logically. There's only so much time, oven space, and fridge space, so take some time to think about how much you're taking on and whether it's feasible.
Don't do everything yourself. If people offer to bring things or offer to help, let them. Thanksgiving at my parents' house is a lot of fun because everyone will bring dishes they're known for. My grandma usually brings turnip, my aunt brings her carrot-cheddar casserole, my dad's cousin brings fruit salad, and my parents take care of the big-ticket items like the turkey, gravy, mashed potatoes, stuffing, and soup. When I'm able to head home for the holiday, I bring dessert. (And when we go to Jeff's parents' house, I bring dessert.)
Once you have all of the above figured out, make yourself a to-do list. Not only will it keep you organized but it will also help you feel accomplished and relieve any stress you might be feeling as you cross things off the list.
One last trick... make sure to set out drinks and some cheese and crackers (or other easy appetizer, emphasis on easy) just before guest are supposed to arrive. That way, if you're still busy in the kitchen, they can help themselves and you won't feel like you have to stop what you're doing.
 |
| Courtesy of Butterball |
In addition to asking me to share some tips with you to make your Thanksgiving a little easier, Butterball would like to make Thanksgiving a little easier for two of my readers by offering you a coupon for a free turkey ($15 value)!
To enter the giveaway, simply leave a comment with any Thanksgiving tips you have.
Please comment by November 15, 2011, at 11:59 pm EST.
Full disclosure: Butterball also sent me a free turkey coupon.
Wednesday, December 15, 2010
Thanksgiving Dinner Salad
Have you heard about Olivia's Organics Healthier Holiday Recipe Contest? If you haven't, get right over to Olivia's Organics Facebook page, and check it out!
To enter, all you have to do is share a new healthy holiday recipe on Olivia's Organics Facebook page, and you'll have the chance to win 52 weeks' worth of Olivia's Organics salads! The contest started on October 15 and runs until December 20, so hurry up and get your entry in.
Olivia's Organics is seeking healthy alternatives to traditionally heavy holiday meals, so I decided to tackle the heaviest of meals: Thanksgiving dinner. I could have made some lightened up versions of sides, but the more I got to thinking about it, the more I thought it would be fun to make over the entire meal and turn it into a salad.
I thought about the main components of Thanksgiving dinner -- turkey, mashed potatoes, stuffing, and gravy -- and then about some of the usual sides -- sweet potatoes or yams, green bean casserole, creamed spinach, turnip, squash, and cranberry sauce -- and then about dessert -- pumpkin pie -- and of course, some wine.
Using these ideas, I came up with a fabulous salad that encompasses most of them and some substitutions you can make based one what you like in your salad or as part of your Thanksgiving dinner.
My salad ended up featuring turkey, stuffing, baby yams, spinach, dried cranberries, and a dressing made from pumpkin seed oil and late harvest Riesling vinegar (and just a touch of maple syrup). I could have boiled and sliced some baby potatoes, steamed some green beans, roasted some squash, or toasted some pumpkin seeds and thrown those in as well.
Because this is a salad and you can make it as big or as little as you want, I haven't included amounts but just directions for throwing it together and recipes for the components, when necessary.
Thanksgiving Dinner Salad
Cover a plate with a few handfuls of Olivia's Organics Baby Spinach.
Toss with some pumpkin seed oil and late harvest Riesling dressing (recipe below).
Top with roasted and sliced baby yams (recipe below).
Adorn with dried cranberries.
Sprinkle with sourdough-sage stuffing (recipe below).
Top with cubed or shredded cranberry-maple-rubbed roasted turkey breast (recipe below).
Serve!
Pumpkin Seed Oil And Late Harvest Riesling Dressing
Combine 1 tablespoon pumpkin seed oil with 2 teaspoons late harvest Riesling vinegar (or add more to taste). Add about 1/8 teaspoon maple syrup (or more if you like a sweeter dressing). This recipe can be increased to serve more... but I just made enough for 1 or 2 salads.
Roasted Baby Yams
Preheat oven to 350 degrees. Place yams on a foil-lined baking sheet. Poke all of them two times with a fork. Sprinkle them with salt and pepper, and drizzle them with olive oil.
Roast until tender, about 30 to 40 minutes.
Sourdough-Sage Stuffing (adapted from Saveur)
Ingredients
1 stick of unsalted butter
1 medium onion, peeled and finely chopped
2 stalks of celery, trimmed and finely chopped
1 tablespoon parsley leaves, finely chopped
2 tablespoons finely chopped fresh sage
Salt and pepper
5 cups fine fresh sourdough bread crumbs
1/4 cup chicken stock
Preparation
Preheat oven to 350 degrees. Melt butter over medium-low heat in large saucepan. Add onions and cook, stirring often, until very soft, about 10 minutes.
Stir in celery, parsley, and sage. Season with salt and pepper, and continue cooking for 5 more minutes.
Remove from heat and transfer mixture to a large bowl. Add bread crumbs to the mixture and toss until well combined.
Spread the stuffing on a buttered sheet pan, and bake until golden brown, 30 to 45 minutes.
Cranberry-Maple-Rubbed Roasted Turkey Breast
Preheat oven to 350 degrees. Rub turkey with cranberry maple rub (available from Old Town Spice Merchants), and let sit for 15 minutes.
Roast for about 15 to 20 minutes or until thoroughly cooked.
This was not Thanksgiving dinner, but if I ever had to have a healthier Thanksgiving dinner, I would opt for this salad. It has all those flavors reminiscent of the holiday, so it's also perfect when you want a taste of Thanksgiving at some other time of the year.
And can I just tell you that using stuffing for croutons was one of the best ideas I've ever had! I absolutely loved it and continued adding it to my salads for the rest of the week. It's a little more time-consuming than making or buying croutons, but I think it adds so much more flavor and disperses the crunch more evenly throughout the salad.
What would be in your Thanksgiving salad?
To enter, all you have to do is share a new healthy holiday recipe on Olivia's Organics Facebook page, and you'll have the chance to win 52 weeks' worth of Olivia's Organics salads! The contest started on October 15 and runs until December 20, so hurry up and get your entry in.
Olivia's Organics is seeking healthy alternatives to traditionally heavy holiday meals, so I decided to tackle the heaviest of meals: Thanksgiving dinner. I could have made some lightened up versions of sides, but the more I got to thinking about it, the more I thought it would be fun to make over the entire meal and turn it into a salad.
I thought about the main components of Thanksgiving dinner -- turkey, mashed potatoes, stuffing, and gravy -- and then about some of the usual sides -- sweet potatoes or yams, green bean casserole, creamed spinach, turnip, squash, and cranberry sauce -- and then about dessert -- pumpkin pie -- and of course, some wine.
Using these ideas, I came up with a fabulous salad that encompasses most of them and some substitutions you can make based one what you like in your salad or as part of your Thanksgiving dinner.
My salad ended up featuring turkey, stuffing, baby yams, spinach, dried cranberries, and a dressing made from pumpkin seed oil and late harvest Riesling vinegar (and just a touch of maple syrup). I could have boiled and sliced some baby potatoes, steamed some green beans, roasted some squash, or toasted some pumpkin seeds and thrown those in as well.
Because this is a salad and you can make it as big or as little as you want, I haven't included amounts but just directions for throwing it together and recipes for the components, when necessary.
Thanksgiving Dinner Salad
Cover a plate with a few handfuls of Olivia's Organics Baby Spinach.
Toss with some pumpkin seed oil and late harvest Riesling dressing (recipe below).
Top with roasted and sliced baby yams (recipe below).
Adorn with dried cranberries.
Sprinkle with sourdough-sage stuffing (recipe below).
Top with cubed or shredded cranberry-maple-rubbed roasted turkey breast (recipe below).
Serve!
Pumpkin Seed Oil And Late Harvest Riesling Dressing
Combine 1 tablespoon pumpkin seed oil with 2 teaspoons late harvest Riesling vinegar (or add more to taste). Add about 1/8 teaspoon maple syrup (or more if you like a sweeter dressing). This recipe can be increased to serve more... but I just made enough for 1 or 2 salads.
Roasted Baby Yams
Preheat oven to 350 degrees. Place yams on a foil-lined baking sheet. Poke all of them two times with a fork. Sprinkle them with salt and pepper, and drizzle them with olive oil.
Roast until tender, about 30 to 40 minutes.
Sourdough-Sage Stuffing (adapted from Saveur)
Ingredients
1 stick of unsalted butter
1 medium onion, peeled and finely chopped
2 stalks of celery, trimmed and finely chopped
1 tablespoon parsley leaves, finely chopped
2 tablespoons finely chopped fresh sage
Salt and pepper
5 cups fine fresh sourdough bread crumbs
1/4 cup chicken stock
Preparation
Preheat oven to 350 degrees. Melt butter over medium-low heat in large saucepan. Add onions and cook, stirring often, until very soft, about 10 minutes.
Stir in celery, parsley, and sage. Season with salt and pepper, and continue cooking for 5 more minutes.
Remove from heat and transfer mixture to a large bowl. Add bread crumbs to the mixture and toss until well combined.
Stir in the chicken stock, and mix to moisten stuffing. Taste and adjust seasonings as necessary.
Spread the stuffing on a buttered sheet pan, and bake until golden brown, 30 to 45 minutes.
Cranberry-Maple-Rubbed Roasted Turkey Breast
Preheat oven to 350 degrees. Rub turkey with cranberry maple rub (available from Old Town Spice Merchants), and let sit for 15 minutes.
Roast for about 15 to 20 minutes or until thoroughly cooked.
This was not Thanksgiving dinner, but if I ever had to have a healthier Thanksgiving dinner, I would opt for this salad. It has all those flavors reminiscent of the holiday, so it's also perfect when you want a taste of Thanksgiving at some other time of the year.
And can I just tell you that using stuffing for croutons was one of the best ideas I've ever had! I absolutely loved it and continued adding it to my salads for the rest of the week. It's a little more time-consuming than making or buying croutons, but I think it adds so much more flavor and disperses the crunch more evenly throughout the salad.
What would be in your Thanksgiving salad?
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