ONE WEEK! One week until it’s Thanksgiving Day. You may have been thinking about what to make or make to take… I snapped a photo of Fred’s plate a few years ago, this is a fairly quick and simple Thanksgiving Day meal to prepare – especially nice for smaller groups (for larger groups roast a turkey vs. a turkey breast). (Links are in orange below!)
All of the good turkey taste with much less clean up and all the delicious flavor and leftovers for sandwiches. Win – Win!
Mashed Potatoes and Gravy
Most of you have made mashed potatoes before, but if you haven’t this is how I make them (a guide and not really a recipe): Peel enough potatoes to feed the number of people in your party (plus extra for leftovers if you like). Then dice into 1-2″ cubes (roughly) – the smaller they are diced the shorter the cook time. Boil water in a large pot. Add cut up potatoes. Cook until you can pierce with fork easily (you don’t want them to fall apart). Drain potatoes and put back in hot pot. Add milk and use a potato masher. Add 1-2 tablespoons of butter and salt and pepper. I don’t add a lot of anything, because it’s something that can be added on top – so everyone can personalize their potatoes the way they like them. Can leave on the stove with burner off and lid on while you make gravy.
Gravy – I pour the drippings from the turkey into a gravy separator – it releases liquid from the bottom leaving the fat in the separator. Then add to a large skillet (you can add a few tablespoons of fat drippings if you like) and the good juice. Turn the burner on, medium high, until it starts to bubble. Mix a small cup with water (I use about 1/4 – 1/2 cup) and a few tablespoons of cornstarch. Some use flour, I think cornstarch makes it silkier without lumps. Stir it together and add it to the bubbly mix in the skillet. Stir on medium low until it thickens. Add more if you need to. Add salt and pepper. OR just Google “How to make mashed potatoes and gravy” and peruse the recipes that appear, there are many!
Dressing (or Stuffing if it’s stuffed in the bird, which this is not) – this is an amazing dressing that my parents used to make.
Mom & Dad’s Turkey Dressing
- 3/4 pound Bob Evans pork sausage (or Jimmy Dean)
- 3 eggs
- 1 tsp poultry seasoning
- 1/2 cup onion, chopped
- 1 1/2 cups celery, chopped
- 1 1/2 loaves white bread – set out to dry
- sprinkle of sage
- chicken broth or water
Note: you can use *Pepperidge Farm Herb Seasoned Classic Stuffing and omit the poultry seasoning, white bread and sage!! Just use 1 cup of the onion and celery, 1-2 eggs, and 1/2 – 3/4# sausage.
Set bread out overnight (to dry), next day tear into pieces in large bowl (omit this step if using the stuffing mix). You can fry the sausage the night before and refrigerate, you can also cut up the celery and onions and refrigerate overnight to make Thanksgiving prep quick and easy!
The day you’re going to make it, heat the celery, onion and spices (if using) in a pan with a few cups of chicken broth or water. Simmer and then let cool before adding to the dried bread bowl (*or the Pepperidge Farm mix).
Mix up eggs and add – moisten.
Bake in a buttered casserole dish for 1 hour (COVERED) and approximately 30 minutes uncovered. More if moist, less if dry…
You won’t believe how good this is!
This is so incredibly simple it will leave you wondering why you buy the canned cranberry sauce! It’s beautiful too!
More recipes coming on Tuesday… be on the lookout!
Catch you back here tomorrow!