Thanksgiving 2024

Friday	Get Turkey Out
Sunday	Bread out of Freezer
Monday	Bread out to “crust up”
Tuesday	Jenny clean
Wednesday	Make tea Prep stuffing  Rolls out to Thaw butter out on counter for Thursday am use Boil sweet potatoes-  Make Cranberry Sauce Make Stuffing Get Tables  & Chairs for Thursday
Thursday	Morning
	6:00 am	Eliptical  Shower
	7:00 am	Coffee  Cinnamon rolls into oven Prep Rolls to Rise Ham into Crockpot
	8:30 am	Start getting turkey ready and preheat oven to 350
	9:20 am	Turkey into oven
	9:30 am	Make sweet potato soufflé
	10:00 am	Peel Potatoes Prep Veg Tray Prep relish tray Set Table
	11:30/11:45 am	Stuffing into oven  Sweet Potatoes into the oven Start boiling water for Potatoes Corn ready for the microwave
	12:00 noon 12:15	Turkey out and let rest Rolls into oven (Triple Batch)
	12: 30 pm 12:45 pm	Make Gravy Mash potatoes Carve Turkey
	1:00 pm	Eat the Fest

Menu:
Turkey
Crock Pot Ham
Gravy
Mashed Potatoes

Broccoli Rice Casswrole
Stuffing (with apples) both in and out of the bird
Fresh Green Beans
Corn

Sweet Potato Soufflé
Herbed Rolls
Olives
Pickles
Veggie Tray
Cranberry Sauce
Devilled Eggs

Devilled Eggs and Apple Rings: Mom J

Desserts: Mom B & Sarah 

Green Beans: Sarah

Broccoli Rice Casserole: Mom B

Drinks:
Iced Tea
Coffee

Lemonade
Wine
Milk
Soda

herbed rolls
need:
frozen roll dough--thawed (overnight or all day)
melted butter
italian seasoning

do:
cut dough into halves or quarters
dip into hot butter mixed with herbs
layer in a greased bundt cake pan
let raise for 45-60 minutes (covered with a towel)
bake 30-45 minutes 350-375 degrees


Crock Pot Ham

2 cups pineapple juice--in the bottom of the crock pot. 5 lb ham. 

For the paste/glaze:

• ▢brown sugar
• ▢Brown Mustard
• Pineapple juice or water
• ▢
• Mix yumminess together, slather on ham, put ham cut side down. 3-4 hours in crockpot on low.

Turkey: 17 lbs. 

Rub with sage then butter (under the skin too) and then sprinkle with salt and pepper. In the neck cavity I place a few sage leaves thyme, bread, and green apple. I also stuff the turkey (stuffing below) before placing it in a turkey cooking bag. The cooking bag leaves the turkey SUPER moist! 

Stuffing
diced bread that has been "crusted" up (good bread is best...sour dough, french, etc)--I have been freezing mine for a few months all torn up as I came to the end of loaves...just gotta get it out now :) 
bag or two of pepperidge farm coutons
(Omit for Low fodmap) chopped celery
(Sub fake onion powder for low fodmaP chopped onion
butter
sage
thyme
salt
pepper
broth
chopped green apple
2 eggs beaten

Saute the celery, and onion in butter. Add to the bread cubes and croutons, salt, pepper, and herbs. Toss with your hands. Add apple. Then add eggs, mix with hands. Now add broth, a bit at a time, until it is moist but not too wet. Place in a baking pan or stuff your turkey. I do both.

Gravy
Made with drippings from the turkey, broth, tad bit of kitchen bouquet and cornstarch thickener 

Sweet Potato Souffle BEST SWEET POTATOES EVER!!
Beat together: 3 cups cooked mashed sweet potatoes, 1 cup sugar, 1/2 cup evaporated milk, 2 eggs, 1 tsp vanilla, 1/2 tsp salt, 1 stick butter.

Put in a greased cassarole dish.

Topping: mix together and put on top of sweet potato mix.  1 cup chopped pecans, 1 cup brown sugar, 1 stick butter, 1/3 cup flour, 1/2 tsp cinnamon.

Bake 350 for 30 min or until knife comes out clean.


Mashed Potatoes
  I will use Yukons....and then mash them BY HAND (the only way to go) with half and half that is simmered with melted butter

Pickles and Olive Tray 
sweet pickles, dill pickles, green and black olives

Veggie Tray
carrots, snap peas, cherry tomatoes, celery, daisy sour cream light dill dip

Corn
 From the freezer

Cranberry Sauce 

CRANBERRY SAUCE

PREP TIME5 mins

COOK TIME15 mins

TOTAL TIME20 mins

SERVINGS9 servings

YIELD2 1/4 cups

The recipe calls for a cup of water. You can easily substitute that with 1/2 cup of orange juice and 1/2 cup of water if you want to increase the orange note in the sauce (cranberries and oranges play well together!)

You can also reduce the sugar if you want. Start out with half as much and add more if you think it needs it. If you use less sugar, reduce the amount of water you add as well.

Ingredients

• 1 cup (200g) sugar (2/3 broth to 1/3 white)

• 1 cup (250ml) water (or 2/3 OJ to 1/3 Water)

• 4 cups (one 12-ounce package) fresh or frozen cranberries

• Optional: pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice

Method

1. Rinse cranberries:

   Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries.

2. Boil water with sugar:

   Put the water and sugar in a medium saucepan on high heat and bring to a boil. Stir to dissolve the sugar.

3. Add cranberries, cook until they burst:

   Add the cranberries to the pot and return to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst.

4. Stir in mix-ins, if using:

   Once the cranberries have burst you can leave the cranberry sauce as is, or dress it up with other ingredients. We like to mix in a half a cup of chopped pecans a pinch or two of orange zest.

   Some people like adding raisins or currants, or even blueberries for added sweetness. You can also add holiday spices such as cinnamon, nutmeg, or allspice. If adding spices, start with a pinch of each and add more to your taste.

5. Let cool:

   Remove the pot from heat. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator. Will keep a week in the fridge

Rustic Gnocchi Pork Tenderloin

 Low Fodmap Rustic Gnocchi Pork Tenderloin

Need: 

Pork Tenderloin
Salt 
Pepper
Garlic Oil (or if not low fodmap, garlic, and olive oil) 

Gnocchi (I use Gluten Free) 
Garlic Oil 

Fresh Tomatoes (4-6 medium sized) chopped OR Canned Whole Tomatoes 
Garlic Oil
little bit of sugar 
Dried Italian Seasoning
Salt and Pepper
Fresh (or dried Oregano) 
White Wine (Dry- Pinot Grigio or Sauv Blanc) 
Pat of Butter 

PORK
Preheat oven to 400 
Brown pork in oven-proof skillet in the garlic oil (sprinkled with salt and pepper)- I used Cast Iron  (3ish minutes each side). Place skillet in the oven 20 minutes (or so) until Meat is 155- let rest. 

Meanwhile....

GNOCCHI & SAUCE 

SKILLET: toast Grocchi on the stove (pan, smidge of oil, medium heat, toss frequently until lightly browned ) 

Same Skillet if you want (after you remove gnocchi) or save time with a 2nd skillet: 
bring garlic olive oil to warm, ALL the chopped tomatoes, and seasoning. Simmer on high to let it reduce a bunch. I made it spicy by adding red pepper flakes. Add in a splash of white wine (or balsamic vinegar or nothing). Let Simmer. When ready to serve, stir in the butter. 

ENJOY all together :) YUM!

GF Meatballs

 super tasty- 

I adapted to be low fodmap

https://www.mamaknowsglutenfree.com/gluten-free-meatballs/#recipe

Ingredients

• ▢1 cup gluten-free bread crumbs (I like Schär gluten-free breadcrumbs. For dairy-free use dairy-free bread crumbs. )
• ▢2 tablespoons Italian seasoning
• ▢1 tablespoon onion powder
• ▢1 teaspoon salt
• ▢¼ teaspoon nutmeg
• ▢2 tablespoons minced garlic
• ▢¾ cup milk (Dairy-free use unsweetened almond milk)
• ▢2 pounds ground beef
• ▢2 large eggs, whisked

US Customary - Metric

Instructions

• Preheat oven to 375°F. Line 2 baking sheets with aluminum foil and spray with gluten-free cooking spray.
• In a small bowl stir together the gluten-free breadcrumbs, Italian seasoning, onion powder, salt, nutmeg, and minced garlic. Stir in the milk and let sit for 2-3 minutes. 
• In a large bowl mix together the beef and the eggs. Add the gluten-free bread crumb mixture and mix together to fully combine. Do not overmix the meat or the meatballs will be tough.
• Use a large greased cookie scoop to scoop out the meat and roll into 2" balls. Place on the lined baking sheet and repeat. Bake for 20-25 minutes, until golden brown and reach 165°F on an instant-read thermometer. Please watch your oven because all ovens are different. 
• Store leftovers in an air-tight container in the refrigerator. Meatballs can also be frozen and reheated and reheated in the oven, microwave or on the stove top.

low fodmap monash asian chicken noodle salad

 asian noodle salad 

https://www.monashfodmap.com/recipe/asian-chicken-noodle-salad/

ingredients
1 large packet rice noodles 250 g
Skinless chicken breast, diced 500 g
1 tbsp garlic-infused olive oil 18 g
1 red capsicum, julienned 225 g
1/2 green capsicum, julienned 113 g
2 medium carrots, julienned 150 g
½ bunch spring onions, green tops only, sliced 8 g
¼ cup oyster sauce 62 g
¼ cup soy sauce 62 g
1 tbsp fish sauce 20 g
1 tsp brown sugar 5 g
1 tsp crushed ginger 5 g
1 tsp red chilli flakes 2 g
½ cup crushed peanuts 65 g

Method

1. Julienne capsicums and carrots and chop spring onion tips, set aside.

2. Cook rice noodles according to packet instructions, drain and set aside to cool.

3. In a small jug, add oyster sauce, soy sauce, fish sauce, brown sugar, crushed ginger and chilli flakes and stir to combine, set aside.

4. Heat oil in large wok, add diced chicken and sauté until browned and cooked thoroughly.

5. Turn off heat and add cooked rice noodles, sauce and julienned capsicum and carrot to the wok, stir to combine.

6. Divide noodle salad into four bowls and garnish with spring onion tips and crushed peanuts.

---

Hints

• Use salt reduced soy sauce and oyster sauce if available. 
• This recipe can be enjoyed as both a hot or cold dish.