Thanksgiving Feast 2013

Roasted Turkey

Ingredients

14lb turkey
1/2 cup of unsalted butter at room temperature
2 tbsp each of rosemary and thyme
2 cloves of garlic, grated
salt and pepper to taste
veggies for stuffing the turkey and for the pan such as carrots, celery, onion, and garlic.

Directions

1. Preheat the over to 350F.
2. Place rough chopped veggies in the bottom of your roasting tray and coat with olive oil, mix and set aside.
3. In a small bowl, combine together the fresh chopped herbs, grated garlic, salt, pepper, and butter.
4. Rub the butter mixture under the skin of the turkey and on the outside.
5. Place the turkey in the roasting pan on top of the veggies and roast for 2 hours.
6. Remove from the oven and baste it well, cover with aluminum foil and cook for 1 and half hours making sure to baste it every 30 minutes. Remove from the oven and baste it well one last time. Put it back  in for 15 more minutes or until the internal temperature of the thickest part of the turkey (between the thigh and breast) reaches 170F when tested with a meat thermometer.
7. Let it rest for 0 minutes covered with aluminum foil and a kitchen towel before carving.

Sausage Stuffing

Ingredients

3 links of italian turkey sausage, links removed
1 large onion, chopped
3 stalks of celery, chopped
1 red bell pepper, chopped
2 cloves of garlic, minced
8 cups of stale bread, cut into 1 inch cubes
1 tbsp of poultry seasoning
2 cups of chicken stock
2 tbsp butter
1 1/2 tbsp olive oil

Directions

1. Preheat your oven to 400F, butter a baking dish and set aside.
2. In a large skillet over medium high heat, preheat the olive oil and 1 tbsp of butter. Add the turkey sausage and using a wooden spoon, break it up as much as possible. Cook for 2-3 minutes then add all chopped veggies, season with salt and pepper and cook for about 7 minutes.
3. Add the poultry season and cook for 30 more seconds.
4. Add the bread cubes in a large bowl and add the cooked mixture over the top, mix to combine and slowly add thee chicken stock, mix until everything is well combined and place the mixture the buttered dish, top with the remaining 1 tbsp of butter and bake for about half and hour or until the top is golden brown and crispy.

Mashed Potatoes

Ingredients

2 lbs yukon gold potatoes, peeled and cut into chunks
1/4 cup unsalted butter
3/4 cup whole milk
1/2 tsp cayenne pepper
salt and pepper to taste

Directions

1. Fill a large pot with water, add a pinch of salt and add the potatoes. Cook on medium heat until potatoes are fork tender.
2. Drain the potatoes and return them to the pot on low heat.
3. Add the milk, butter, and cayenne pepper and mash until everything is combined.
4. Season with salt and pepper.

Cranberry Sauce

Ingredients

12oz fresh cranberry
1 cup sugar
1/2 cup water
1/2 orange juice

Directions

1. Add all ingredients to a sauce pan and cook over medium heat for 15 minutes until most of the cranberries have popped.
2. Let the cranberry sauce cool completely.

Bacon Wrapped Asparagus

Ingredients

2 bunch of asparagus
1 pack of bacon
pepper for seasoning

Directions

1. Preheat oven to 400F.
2. Wash and trim asparagus.
3. Wrap 2 asparagus stalks with 1 bacon slice until all asparagus is wrapped.
4. Place the asparagus on a cookie sheet lined with aluminum foil and sprinkle with black pepper.
5. Bake for 20-25 minutes or until bacon is cooked.