Welcome to Part II of the MegGoesNomNom Thanksgiving – which occurred the day after Thanksgiving, as we had our ‘real’ Thanksgiving in Flushing with my parents (so good!). Click HERE to check out Part I, which details my dessert. I just couldn’t resist cooking up my own Thanksgiving meal – for two – the day after Thanksgiving!
After making dessert, the first dish I prepared was:
Slow-Cooker Apple and Sausage Stuffing
Recipe from Taste of Home.
First, I browned 1/2 lb of pork sausage in a skillet with onion and celery, and then combined it with the following ingredients: (Check back tomorrow to see what I did with the other 1/2 lb pork sausage!).
Then I left the mixture to cook on low in my slow cooker for 3-4 hours. This recipe was great because it did not use up a burner (especially since I only have two functioning burners!) or precious oven space.
My rating: 7/10.
Herb-Roasted Turkey Breast
Recipe from Ina Garten.
I purchased a 6.15 lb turkey breast this year, and prepared a seasoning mixture, which was spread beneath and upon the turkey skin, containing the following:
- minced garlic
- dry mustard
- fresh thyme
- dried rosemary and sage
- salt and pepper
- fresh lemon juice
Then I poured 1 cup of white wine in the bottom of the roasting pan. I used Barefoot Pinot Grigio – it is my go-to white wine. Super crisp!
The turkey breast took quite a while to bake – 2 hours and 45 minutes. I had the temperature at 325 F for the first hour, then I turned it up to 350 F for the rest of the time. I was waiting for my thermometer to get up to 165 F, but it didn’t quite get there – I don’t think my thermometer is very accurate, but I exceeded the amount of suggested cooking time in the recipe (1.75-2 hrs) and on the package, so I figured it was good to go! I think it may have taken a bit of extra time because it may have still been slightly frozen in the center.
The husband had the manly honors of carving up this bad boy. It was delicious! Moist, flavorful. Mmm. Our mutual favorite part of the feast.
My rating: 9/10.
Cheddar Mashed Potatoes
Recipe from Taste of Home – Healthy Cooking.
For the Thanksgiving feast-obligatory mashed potatoes, I decide to go with a slight variation on the traditional mashed potato and make Cheddar Mashed Potatoes. I boiled 3.5 lbs of cubed Yukon Gold potatoes and 1 large sweet potato for about 12 minutes. The sweet potato was peeled, but I didn’t bother peeling the Yukon Golds, as the skin is so thin and tender, and I happen to enjoy potato skins in my mashies.
Once the potatoes were cooked and drained, I summoned the man of the house to mash those suckers, and then mixed in the following ingredients.
- salt and pepper
- 1 cup light sour cream
- 1 cup reduced-fat sharp cheddar
- 1 T. fresh thyme
- splash of milk, optional
The garlic was supposed to be boiled with the potatoes, but I forgot. So I then boiled the six halved garlic cloves in 1/2″ water for 8-9 minutes, to soften, and then minced them into the mashies with my garlic press. Once everything was mashed and mixed, the potatoes were transferred into baking dishes – if you own a 3 quart baking dish, you can put them all in there. If you do not, like me, you can do as I do and divide them between two smaller baking dishes (mine are 1.5 – 2 quarts), top with shredded cheddar, and bake for 10 minutes at 350 F, uncovered. This recipe made a HUGE amount of mashed potatoes! We have a TON of leftovers!
I loved these cheesy mashed potatoes. The sweet potato adds a great rich golden color, that make it appear as if the potatoes will be super-cheesy, even though it is a slightly-‘lightened up’ recipe.
My rating: 8.5/10
Individual Spinach-Asiago Gratins
Recipe from Cooking Light.
For my third and final side dish, I decided that we needed a green vegetable. I also decided that I needed to find a use for the ramekins I purchased at Home Goods a few months ago. This recipe satisfied both criteria.
I loved how easy this recipe was – I prepared after the turkey was removed from the oven and while it was resting for 15 minutes. I simply sauteed onion and garlic in a small amount of butter, added in a big 10 oz. bag of baby spinach, and stirred often, until wilted. I then mixed in milk with some flour whisked into it, salt, pepper, and a dash of nutmeg, and let this mixture thicken for a few minutes while stirring. The last ingredient I mixed in was 1/4 cup of Asiago cheese – I actually used an 3-cheese blend of shredded cheese I had on hand, including Asiago.
After dividing the mixture into four cooking spray-coated ramekins, I topped them with breadcrumbs and parsley, and then placed them under the broiler for 1-2 minutes until lightly browned.
My rating: 8/10.
Tasted like spinach and artichoke dip! But much lighter!
And there you have it, nommers! My Thanksgiving Feast. And it didn’t end there – I also made Pumpkin Cheesecake for dessert. We’ve got leftovers galore – and I love it!
My next post will be Part III of my Thanksgiving – some pictures of the whole feast laid out and of my table-scape (a la Sandra Lee.)
♪♫ Currently listening to: UM v OSU football game.