Holiday time is where family gathers together to talk and hang out, but mostly to eat. And boy, did my family eat this Thanksgiving. We had 20 people over to our house for dinner, so we were cooking and baking for 24 people.
Of course, there were the classics: Turkey, pumpkin pie, cranberry sauce, creamy mashed potatoes, gravy, stuffing, pumpkin muffins, and cornbread but there were some new additions this year keeping to the same holiday theme: brussels sprouts, rainbow carrots, corn pudding, sweet potato pie, and chocolate truffles.
The turkey was from a super mega ultra simple recipe: use about 2 tablespoons of olive oil and the juice of half a lemon per side of the turkey to season it. Decorate with paprika for both looks and a bit of taste. Leave the lemons inside the turkey when you cook it. Baste the turkey every 25 minutes or so until it is fully cooked. Super simple, super delicious.
The gravy made from this is also super easy. Put the pan with about half the drippings in it over the stove. Heat it up with about 2 heaping tablespoons of flour. Add the rest of the drippings back in and let it boil for a while.
Our mashed potato recipe is equally easy. Boil potatoes until soft, mash until you reach the consistency desired, heat up milk and butter together until butter is melted (about 1 stick of butter for 7 pounds of potatoes), add into the mashed potatoes parts at a time, mix with salt and pepper to taste and serve.
Then came the stuffing. While my family didn’t make either version which was brought to our house, the two versions that showed up promised to be equally easy to make and delicious to eat.
Of course, there were veggies too, cooked to keep them as simple as possible. And the rainbow carrots were a fun addition because they were just so darn pretty!
And of course, we can’t forget the desserts! Pumpkin mini muffins and pumpkin pie, both made with Williams & Sonoma’s Pumpkin Pecan Butter. Sweet potato pie with roasted sweet potatoes and handmade crust. Chocolate truffles dusted with a holiday spice blend (cinnamon, nutmeg, clove, and ginger). And caramel apple gingerbread and pear lemon tarts brought by a few of our guests. Overall, desserts were pretty spectacular (and I was pretty proud of the pies I made).
Happy Thanksgiving, everyone!