Plan for the Feast

turkey day is my favorite holiday! i have hosted every year since we got married (that would be 9 years this june) except for last year. last year the entire house caught an icky stomach bug and the turkey went over to my in laws house. i am hoping this year we are healthy and able to eat together :)

here is the plan for the feast:

Turkey I have a 19 lb turkey that 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.

Stuffing
diced bread that has been "crusted" up (good bread is best...sour dough, french, etc)
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.

Pull Apart Bacon Rolls
12 strips bacon diced
1 loaf frozen bread dough, thawed OR frozen roll dough thawed
2 T oil
1 cup shredded mozerella
1 envelope ranch salad dressing mix

Cook bacon. drain. Roll out dough to 1/2 inch thickness, brush with oil. Cut into one inch peices and place in a large bowl. Toss with bacon and dressing and a bit of oil. Arrange in a circle on a greased baking sheet. layer as needed. cover and let rise in warm area for 30 min or until doubled. Bake 350 15 min then cover with foil and bake 10-15 minutes more.


Green Beans with Creamy Mushrooms and Shallots
**I don't do green beans but these are TASTY!!!!! 
1 3/4 lbs green beans trimmed
1 T plus 1 1/2 tsp olive oil
2 large shallots thin sliced
3/4 cup broth or stock
2 T cornstarch
8 oz cremini mushrooms, trimmed and sliced
1/2 cup 2 percent greek yogurt
salt and pepper

blanch green beans until tender--6 minutes or so
heat 1 1/2 tsp oil, cook shallots until tender and starting to brown. put in small bowl and wipe skillet clean. wisk together corn starch and stock. heat remaining oil over high. cook mushrooms until golden brown, 6 minutes. reduce to low. add shallows. wisk in stock mixture. cook until thick (3 minutes or so), remove from heat, add yogurt. season with salt and pepper. toss in beans and serve warm.

Sweet Potato Souffle 
Beat together: 3 cups cooked mashed sweet potatoes, 1 cup sugar, 1/2 cup evaporated milk, 2 eggs, 1 tsp vanillac, 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.

Grandma Johnson's Deviled Eggs
12 egg yolks
4 T mayo
2 tsp vinnegar
1 tsp salt
dash pepper
1/2 tsp paprika
1 tsp dry mustard OR 2 tsp prepared mustard

mix and refill egg whites

Garlic Mashed Potatoes
made with half and half that is simmered with garlic

Pickles and Olive Tray

Desserts:Pumpkin Pie from Klackles Orchard
Hazelnut Chocolate Tortes (thanks mom boyer for making these)