I’m the first to admit that the harder something is to find, the more I must have it. Case in point is the Martin’s cubed potato bread I need to make my Thanksgiving stuffing. It’s either abundantly available or scarce.
The stuffing is always a hit on Thanksgiving (I only make it once a year so everyone’s dying for it by November LOL). Here’s all you need to know to make this yummy side dish:
Ingredients: 2 sticks salted butter 1/4 cup EVOO 1 stalk of chopped celery (leaves included) 1 large sweet onion chopped 2 large carrots chopped 1/4 cup fresh parsley 2 bags of Martin’s potato bread 2 cups of chicken broth 2 eggs 1 cup of milk 2 cups of chopped roasted chestnuts 1 cup of dried craisins 1 cup sauteed mushrooms Salt, pepper Coarsely chopped thyme, sage (fresh if you can get it)
How to: In a large pot heat EVOO add 1/2 stick of butter cut in chunks. When butter has melted add celery, onion, carrots (AKA the “trilogy”) parsley and saute until softened. Add additional 1/2 stick of butter (this is not low cal!) when melted, add potato bread and mix to incorporate. Turn heat off and add chicken broth, eggs and milk (add additional milk if mixture is too dry). Add chestnuts, craisins and mushrooms (you can totally skip these if you like) and season with salt, pepper, thyme and sage. Your mixture should have a loose consistency. Turn mixture into deep baking pan and top with small pats of remaining butter and bake for about 40 minutes at 350 (when top is golden brown your stuffing is ready!)
Pro-tip: I throw whatever I have on hand in the stuffing. This year I had extra butternut squash-which I cubed and sauteed with the rest of the veggies. You can totally customize this to what you and your family like.
This was the smallest Thanksgiving I’ve ever hosted and thusly the smallest turkey I’ve ever bought (13 lbs). It was also our first Thanksgiving in New York in five years – everything was different this year – thanks a lot COVID. In any case, we had a great meal with lots of great appetizers, side dishes and desserts. I’ll break the food up in stages here since there was so much. I was thankful to have my hubby, daughter, her boyfriend and my best friend for the day, we had a really awesome Thanksgiving despite 2020.
This year, because my kitchen is so small in NY, I decided to dry brine my turkey instead of a wet brine (I imagined a disaster of wet brine leaking all over the fridge) I actually think the dry brine was much, much better. The dry brine was simply fresh herbs (thyme, sage, dill, parsley, salt, pepper mixed with a bit of EVOO – which created a thick paste) I slid a knife just beneath the skin (careful to not pierce skin) and rubbed the mixture generously under the breast, legs and cavity nd over the top of the skin with whatever mixture was left. This sat in fridge UNCOVERED – you want the salt to do its magic and dry the skin out a bit before cooking. The next day I put some soft butter under the skin as well, stuffed turkey cavity with homemade potato bread stuffing (!!) and put a halved apple in the butt (to keep the turkey extra moist and delish). Right before putting the bird in the oven I massaged it with a little EVOO, salt and pepper and fresh thyme, then put aluminum foil around the wings to prevent burning. I also put some fresh cut onions, carrots and celery in the bottom of the pan with about 2 cups of cold water (this base will make your gravy when it’s all cooked). Beside the stuffing we made a side dish of roasted root vegetables (potato, sweet potato, butternut squash, beets, and onion) – tossed with fresh herbs and EVOO and then baked for about 45 minutes.
I know there are folks out there that really love cranberry sauce from a can. That gelatinous, cylindrical, wiggly cranberry mass that sits at the Thanksgiving table. I am not one of those folks. When my daughter was little I started making homemade cranberry sauce in defiance of my canned cranberry sauce parents. It was super easy, fun (watching the cranberries pop as they became cooked) and the color was stunning. It soon became a staple for thanksgiving. This will be a short post (I’m going crazy cooking for tomorrow) but maybe one that you can use for tomorrow. Pro-tip: I usually double this recipe so we have leftovers for that midnight post tryptophan nap…
I mean, which looks better?
Ingredients: 1 bag (3 cups) of fresh cranberries 1 cup of sugar 1 cup of water (Yes, that’s all!)
How to: bring water and sugar to a boil (stir a bit so sugar is incorporated). Add whole cranberries to simple syrup and let cranberries cook for between 8-10 minutes until mixture boils again (you’ll start to hear the cranberries pop). Remove pan from heat and let cool. Put in a pretty dish (a white bowl makes the cranberries super pretty!) and let cool overnight. Take it out of fridge long enough to bring to room temperature before serving. Enjoy!