Now don't think you're getting recipes for everything you see. The herb roasted turkey breast is a recipe from Ina Garten. Look it up. The cranberry sauce? Well, Ocean Spray puts the recipe on the bag. And the green bean casserole? There are a variety of takes on that via the Food Network website.
But I will share with you recipes for two of the sides you see. And, for me, a great meal is all about the sides.
For instance, look at the roasted vegetables. So darn easy and people will think you slaved for hours. Get some red bliss potatoes and slice each into two or three pieces. Then peel an onion and then slice that up. Finally, get some baby carrots. The bag variety works fine. Throw all of this on a baking dish. Add about a tablespoon of chopped rosemary. Then a tablespoon of kosher salt. Pepper to taste. Liberally drizzle olive oil over the veggies until they are all coated.
Toss in a 325 degree oven for about 30-40 minutes. The flavors blend so naturally. Your guests will be impressed.
They will also be wowed by my stuffing, too. And that's so easy to do if you use a slow cooker. Plus if you use a cellophane liner for the crock pot, it's an easy clean-up.
In a pan with some olive oil, saute about a cup of chopped celery and one chopped onion with some minced garlic. After about five minutes, add about 1 1/2 pounds of ground pork sausage. Brown that all up and give it a good mix with the other stuff.
Essentially you're almost done.
Pour the mixture into your slow cooker. Add a box of stuffing croutons. Mrs. Cubbison is the best. To the mixture, add a teaspoon of rosemary, a teaspoon of sage, and a teaspoon of thyme. Put in about a teaspoon of kosher salt and then pepper to taste.
Because you need liquid for a slow cooker, pour in a cup of chicken broth or stock. Set it on low for about six hours.
You will be shocked how good it is. And moist.
Hey, just because Thanksgiving is past, you can always try these two sides for Christmas. Or Kwanzaa.
Dinner last night: Sandwich.
No comments:
Post a Comment