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| Photo by MK |
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| Photo by MK |
My mother loves everything somewhat "mountain-style" and so for the holidays that's what she gets. It all starts with the table setting which can set the mood for the entire meal. I thoroughly enjoy preparing large meals, and gladly spend hours in the kitchen "slaving" over every detail, dish and dessert. Here are a few recipes and tips for a delicious and enjoyable holiday meal.
Beware - this is not a low-calorie or low-fat meal. If you'd like to cut back on fat and calories then follow the few simple tips at the bottom of the post.
Thanksgiving Dinner Feast
Roast Turkey with Vegetable and Walnut Stuffing
Candied Yams with Pecans
Garlic Mashed Potatoes with Spiced Turkey Gravy
Fresh Stir-Fry Seasoned Green Beans
The following will be in future posts
Homemade Dinner Rolls (White and Honey Whole Wheat)
Traditional Pumpkin Pie with Seasoned Crust
Brandy Apple Pie
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| Photo: Unknown |
Roast Turkey Tips:
- The best rule of thumb for roasting turkey's is to follow the recommended bake time for the size of the turkey-with one exception...
- Waiting until the internal temp of 185 degrees is reached or until the indicator pops, will often result in a dry turkey. Remember that once you remove something from the oven, it doesn't stop cooking. If you take the bird out about half an hour earlier than 'recommended' you'll end up with a moister turkey.*
- Basting: all this does is make the skin of the turkey more flavorful - the liquids don't penetrate the skin. Every time you open the oven door, you interfere with the cooking. Add chunks of butter or oil to the exterior of the turkey before putting it into the oven and let it cook.
- Foil Cover: many people and cookbooks will tell you not to cover the turkey - I disagree. I cover the top of the turkey for the first half of the cooking process with a square of foil. Removing it halfway through will give you a nice brown crust and again, your turkey will remain a bit moister.
- Bouquet Garni-otherwise known as a small bunch of herbs you put into the turkey. The herbs are usually placed in cheesecloth and then removed once cooking is complete or you can finely chop the fresh herbs and mix them with the stuffing. I prefer this method and the herbs are really up to you since not everyone likes the same ones, but a bouquet garni follows:
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| Bouquet Garni |
Bouquet Garni
- Gather together small amounts of fresh parsley, thyme and bay leaf (I also like to add a bit of rosemary and sage)
- Place in the cheesecloth and gather with twine or gather without cheesecloth or chop and add to the turkey stuffing.
Vegetable and Pecan Stuffing
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| Crimini Mushrooms |
Yes, sometimes I take shortcuts and stuffing is one of them. I don't resort to out of a box stuffing, but I get a little help from Pepperidge Farm.
- 1 bag Pepperidge Farm Herb Seasoned Country-Style cubed stuffing (or similar, but make sure it's cubed)
- 1 whole bunch (about 8) green onions, chopped
- 1/2 yellow onion, chopped
- 1 1/2 cups crimini mushrooms, chopped
- 2 cups pecans, chopped
- 2 cups turkey or chicken stock
- 4 Tbs unsalted butter
If using for turkey stuffing: combine all ingredients except water and butter. Add water and then dot interior of turkey with butter before stuffing.
If making in a casserole dish: combine all ingredients, including water, spoon into casserole and dot with butter. Bake uncovered for approx 30 minutes in a 350 degree oven.
Garlic Mashed Potatoes with Spiced Turkey Gravy
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| Roux |
- Prepare potatoes in the normal manner, chopping and boiling until soft.
- For extra nutrients and flavor, leave the skins on but be sure to clean off any dirt particles.
- When mixing, for creamy potatoes use milk (skim milk for lower calorie with all the same flavor) and add a few tablespoons of soft, unsalted butter. Only add a little milk at a time or your potatoes will be watery and not fluffy.
- For the gravy: Take the drippings from the turkey roasting pan and strain until you're only left with the liquid.
- In a medium saucepan, make a roux by melting 1/4 cup butter and adding enough flour until the roux becomes 'pasty'.
- Then slowly add the turkey drippings, stirring constantly over med-high heat.
- Once combined, slowly add skim milk and continue stirring until you reach your desired consistency.
- 1 lb of fresh green beans
- 3 Tbs of Herbs de Provence
- 2 Tbs of Italian Seasoning
- 3 Tbs of extra virgin olive oil
- Sea Salt and freshly ground pepper, to taste
- Trim the beans and then boil until tender (approx 6-10 min)
- Strain and run under cold water to stop the cooking process.
- Heat the olive oil in a saute pan and add the seasonings.
- Turn the beans over until coated and saute until warmed through and tender (about 10 minutes).
- Use skim milk (it really can take the place of whole milk or cream in 90% of
- Instead of butter, use a vegan product (not margarine). I use Earth Balance Vegan Buttery Spread.
- Buy everything as fresh as possible - fewer canned and packaged goods the more nutrients you'll get from your meal.
- Smaller quantities - start with half of what you think you'll eat and then add more later. Chances are your stomach will not be as big as your eyes.
Allergy Warnings: Some of the above recipes contain dairy and nuts.
