Not sure how your Thanksgiving will look this crazy year but I am still planning on cooking for my family and my in-laws that we spend the most amount of time with. Well my plan is to cook for everyone the only downfall at the moment is I cannot find any small turkeys. I prefer to make two small (10 pounds or under) birds versus one large one. Not only do I find they have a better chance of being tender If I can prepare them differently. Last year I roasted one and fried the other. If I can’t find what I want today I will have to just deal with what I get then decide how I want to cook it.
My food blog for the most part has become a weekly diary of what is happening not only in my kitchen but my garden and some parts of my life. I try not to share every detail but I think if I read back over the years I could come up with a pretty clear picture of what’s been happening. With that being said I am going to share a few past recipes that my family has come to expect on our Thanksgiving table a week before the holiday. Look at me evolving.
Cranberry sauce, canned or fresh? I have been serving both for a few years now. Not sure which one is easier seriously. Opening a can or a bag? A bag add 1 cup of water, 1 cup of sugar and some orange zest into a sauce pan, bring to a boil until the cranberries start to pop and a little longer. the sauce will thicken while it cools. that’s it. Give it a try this year if you haven’t before.
here are a few links for our favorite dressing/stuffing along with a couple of ideas for leftovers. Turkey soup and leftover egg rolls that everyone loved.