A Thanksgiving Feast

Photo by MK

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

Pumpkin Chocolate Mini Cakes

The following will be in future posts

Homemade Dinner Rolls (White and Honey Whole Wheat)

Traditional Pumpkin Pie with Seasoned Crust

Brandy Apple Pie

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: 

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

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

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. 

Fresh Stir-Fry Seasoned Green Beans

• 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

1. Trim the beans and then boil until tender (approx 6-10 min)
2. Strain and run under cold water to stop the cooking process. 
3. Heat the olive oil in a saute pan and add the seasonings. 
4. Turn the beans over until coated and saute until warmed through and tender (about 10 minutes). 

Healthier Meal Tips:

• 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.

Quick Sandwich Favorite: Grilled Kerrygold Turkey on Torta

Serving suggestion: spinach and greens salad is topped with crispy onions and a honey mustard dressing.

Every once in a while I crave a hot juicy sandwich. I don't indulge often because more often than not, those thick delicious sandwiches are packed with calories. This one isn't what you'd call completely healthy, but it's not too bad and boy is it filling. In fact, I prefer to split a sandwich - a whole one is just too hearty!

Grilled Kerrygold Turkey on Torta
by Rising Wolf Kitchen

• 1/4 lb ground turkey or beef (I use Jennie-O 99/1 ground turkey)
• 1/2 Tbs olive oil
• 1/2 Tbs balsamic vinaigrette
• 1 tsp Alpine Touch seasoning blend (made in Montana)
• 1 Tbs ground Parmesan
• 4 oz reduced-fat Kerrygold cheddar cheese
• 2 oz Laughing Cow garlic and herb cheese spread (substitute if you can't find Laughing Cow, use a low-fat garlic and herb cream cheese spread)
• Fresh baby spinach leaves

1. Make the patty by putting ground meat of choice in a small bowl. Evenly add olive oil, vinaigrette, Alpine Touch and Parmesan to the meat. Combine and form into an even patty. 
2. The cooking method is up to you. I prefer to grill, even during the winter, but over the stove or broiling work just as well. Remember that a turkey patty is going to cook much faster than beef so be sure not to end up with a dry patty. Cook to your desired tastes - I prefer medium-rare for beef or still slightly pink for turkey as it will continue to cook through once removed from heat. 
3. Melt the Kerrygold cheddar on the meat patty - be sure to lower the heat and only add at the very end of cooking. You want the cheese mostly melted, not completely.
4. Prepare the torta or ciabatta roll (either works) by spreading the Laughing Cow spread on each side. If you'd like to toast the bread, do so lightly so as not to end up with tough bread. 
5. Add spinach leaves to the top and bottom of the roll, add your meat patty and enjoy!

Note on Kerrygold: I've tried various sandwich recipes with a variety of cheese and I use Kerrygold simply because it's my favorite and always comes out on top in terms of taste. Any good quality cheddar cheese will suffice, though it will definitely not taste the same.

Allergy Warning: this recipe contains dairy.