Diva Tasting: Complete Thanksgiving Dinner Menu….

Thanksgiving Dinner in One..
Roasted Turkey
Ingredients
  • 12 Pounds Whole Turkey
  • 3/4 Cup Olive Oil
  • 4 Tablespoons Minced Garlic
  • 2 Tablespoons Chopped Fresh Rosemary
  • 1 Tablespoon Chopped Fresh Basil
  • 1 Tablespoon Chopped Fresh Tarragon
  • 1 Tablespoon Italian Seasoning
  • 1 Teaspoon Ground Black Pepper
  • Sea Salt To Taste
Directions
  1. Combine the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
  2. Wash the turkey, inside and out, pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick being careful not to tear the skin.
  3. Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
  4. Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast according to the number of pounds your turkey weighs. This is usually 20 minutes per pound in a 325 degrees F (175 degrees C) oven. A meat thermometer inserted in the thigh should read 180 degrees F (82 degrees C) and the juices should run clear when pierced with a fork.
TURKEY GRAVY (This can be made ahead of time and refrigerated)
Ingredients
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 ribs celery, chopped
  • 2 teaspoons vegetable oil
  • 2 large turkey wings
  • 2 tablespoons cold water
  • 10 cups cold water
  • 4 sprigs fresh thyme
  • 2 cloves garlic (optional)
  • 3 tablespoons butter
  • 1/2 cup all-purpose flour
  • salt and ground black pepper to taste
  • 1 pinch cayenne pepper
Directions
  1. Preheat oven to 400 degrees F.
  2. Combine onion, carrots, celery, and vegetable oil in a large roasting pan and toss to coat. Place turkey wings on top of vegetables
  3. Place roasting pan in the preheated oven and cook until the turkey wings are browned and vegetables are caramelized and softened, 45 to 60 minutes.
  4. Transfer turkey wings and vegetables to a large stockpot. Place the roasting pan over a stovetop burner on medium heat. Pour 2 tablespoons cold water into the pan and bring to a boil, scraping up any browned bits. Transfer mixture to the stockpot and add 10 cups cold water, thyme, and garlic.
  5. Bring turkey wing mixture to a boil. Reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours. Skim off turkey fat throughout the process and set aside 2 tablespoons.
  6. Strain turkey stock and reserve 6 cups of stock; discard all the solids.
  7. Heat butter and 2 tablespoons reserved turkey fat in a large saucepan over medium heat. Sprinkle in flour and cook, whisking continuously, until it begins to smell like cooked pie crust, 2 to 3 minutes. Slowly pour in turkey stock, whisking continuously. Increase heat to high and simmer until thick and warmed through, about 5 minutes. Season with salt, black pepper, and cayenne pepper to taste.
Queen’s Sour Cream Mashed Potatoes
Ingredients
2 Whole Heads Garlic Roasted, Top Third Sliced Off And Discarded
Olive Oil
1 Tablespoon Sea Salt
5 Pounds Yukon Gold Potatoes, Cubed
1 Cup Sour Cream
1 (4 Ounce) Package Cream Cheese
1 Cup Butter
1/4 Cup Heavy Cream
Salt And Ground Black Pepper To Taste
Directions
Preheat oven to 350 degrees F.
Place garlic heads in a baking dish and drizzle each with 1 tablespoon of olive oil. Bake in the preheated oven until garlic is soft and brown, about 45 minutes.
Bring a large pot of water to a boil and stir in sea salt. Cook potatoes in the salted water until tender, about 30 minutes. Drain.
Transfer potatoes to a large bowl and add sour cream, cream cheese, butter, salt, and black pepper to the bowl. Cover bowl with a lid or a piece of aluminum foil and let mixture stand for 5 minutes to soften butter and cream cheese, about 5 minutes.
Squeeze roasted garlic from the cloves into the potato mixture; mash potatoes until smooth, creamy, and thoroughly combined.
VINTAGE GREEN BEAN CASSEROLE
Ingredients
  • 4 pounds fresh green beans, trimmed and cut into 2-inch pieces
  • 2 (10.75 ounce) cans cream of mushroom soup
  • 1 pound sharp Cheddar cheese, grated
  • 1 (6 ounce) can French-fried onions
Directions
  1. Preheat oven to 350 degrees F.
  2. Heat a large saucepan of salted water to a boil; add green beans and cook just until slightly tender, about 5 minutes. Drain.
  3. Mix green beans and cream of mushroom soup together in a bowl; spread into an 9×13-inch baking dish. Sprinkle Cheddar cheese over green been mixture and top with French-fried onions.
  4. Bake in the preheated oven until cheese is melted and browned, about 30 minutes.
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About CroneUno

We are delicious, juicy old crones who have earned their stripes. We are friends over time and space who decided to give back all the delicious information that at the Universe has given us. Some the wisdom of the ages and some from our stupid foibles. The purpose of our site is to share time wizened stories, recipes (some healthy; some not so much), holistic care and supplements from nature's storehouse, and humor...always humor. We want you to laugh with us, share with us, and enjoy the journey with us, whatever it may bring. Namaste
This entry was posted in Diva Tasting, Home, Recipes, Things That Contribute to Good Health, Things That Make Us Happy!, Wisdom from the grandmothers. Bookmark the permalink.

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