thanksgiving 2015

we should have a full house!! :) therefore two meats!

Saturday	Hockey in GR Turkey to fridge to thaw Shop in the Evening for groceries
Sunday	Soccer game @ Hockey game @
Monday	Bread out to “crust up”               Clean Conferences
Tuesday	Clean
Wednesday	Clean in PM Make tea cut up celery and onion Rolls out to Thaw butter out on counter for Thursday am use Boil sweet potatoes Prep pork tenderloin for crock pot Rolls out to thaw
Thursday	Morning
	6:00 am	Tenderloin into Crock pot (on low) Cinnamon rolls into oven Coffee Prep Rolls to Rise Shower Tidy
	8:00 am	Make stuffing
	8:30 am	Start getting turkey ready and preheat oven to 350
	9:00 am	Turkey into oven
	9:30 am	Boil Sweet Potatoes and make sweet potato soufflé
	10:00 am	Peel Potatoes Prep Green Beans Corn to a bowl for microwave Set Table
	11:30/11:45 am	Stuffing into oven Sweet Potatoes into the oven Start boiling water for Potatoes
	12:00 noon 12:15	Pickles and olives on a tray  Put on green beans Turkey out and let rest Rolls into oven (Double Batch)
	12: 30 pm 12:45 pm	Make Gravy Corn into microwave Mash potatoes Carve Turkey
	1:00 pm	Eat the Fest

Menu:

Turkey
Crock Pot Pork Tenderloin
Gravy
Mashed Potatoes
Stuffing (with apples) both in and out of the bird
Fresh Green Beans
Frozen Corn
Sweet Potato Soufflé
Herbed Rolls
Olives
Pickles
Apple Rings
 

Dessert: Mom B :) and Vanilla Ice Cream

Drinks:
Iced Tea
Decaf Coffee
Wine
Milk
Juice

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


Recipes

Pork Tenderloins: 2 tenderloins (4 total), ¼ cup soy sauce, 1 T mustard, 2-3 T maple syrup, 2 T EVOO, 2 T dried minced onion, 1 ½ tsp garlic salt. Mix and pour over the tenderloins. Cook on low 6 hours in crock pot.

Turkey not sure how big my turkey will be yet so I might have to adjust times above.... but no matter how big it is, I will 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, lemon slices 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
chopped celery
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.


Garlic 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 garlic and melted butter

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

Corn
 From the freezer

Green Beans  
fresh green beans, trimmed and simmered with fresh garlic

sorbet

i attempted, for the first time ever, to make sorbet!!!

i tore the recipe out of a magazine at the ent's office ;) sheepish grin.

 

i had no raspberries or limes but i really wanted to try it tonight so............ i used frozen blueberries i had on hand (fresh michigan) that also had a few random frozen strawberries and necterine thrown in (berries/fruit i had cleaned and cut for smoothies)

so i followed the directions. i combined 1 cup sugar with 1 cup water, brought to simmer, and "melted" the sugar in. i then added the frozen blueberries, and stirred. i then pureed it in the food processor (two batches....big mess) and did NOT STRAIN IT. i am not afraid of a little chunk here or there and want to live on the wild side. :) i followed the directions from there by freezing until solid, then whipping in chilled bowl, then freezing again. 

i am going to try with raspberries :) and lime. 

the recipe also suggested:  1 cup frozen raspberries/2 cups frozen pineapple chunks or  2 cups frozen cubed mango with the raspberries.