thanksgiving

Farro Salad with Cranberries, Feta, and Pecans

Oct 21, 2019

Farro Salad with Cranberries, Feta, and Pecans – a great holiday side dish recipe! Farro tossed with dried cranberries, feta cheese, and pecans in a light lemony dressing.

Okay, I know it’s a little early to be thinking about Thanksgiving but I can’t help it. It was freezing last week in Texas and it got me all excited for the holidays and now we’re talking about Thanksgiving side dishes.

If you want an easy, make ahead side dish option, this farro salad is perfect. The cranberries and pecans make it feel holiday-ish but it’s nice and light and healthy!

Or, if you want to just make a batch for your lunches for the week, perfect for that too. Throw some grilled chicken on top to complete the meal!

…

Apple Cranberry Crisp

Nov 15, 2018

Apple Cranberry Crisp – the easiest Thanksgiving dessert! Sliced apples and whole berry cranberry sauce topped with a crunchy oat topping.

Hi guys!

We wrapped up our last weekend of fall sports this past weekend so hopefully that means I’ll get some new recipes up now. Also? Those last 2 games were so stupid cold that I had 3 layers on and eventually wrapped myself in a blanket that I found in the back of the Jeep.

I mean, what’s the point of living in Texas if it’s going to be 27 degrees in November?

I’m not big on Thanksgiving recipes and would really like to skip right over to Christmas cookies but I do want to share this dessert that I’ve already made twice. We’re obsessed.

I make the same recipes for Thanksgiving dinner every single year but for some reason I like to try different dessert recipes, besides my Apple Cranberry Streusel Pie that I made every single year.

I made this Apple Cranberry Crisp last week and didn’t photograph it because I didn’t expect us to love it but it barely lasted a day in my house so I had to make it again!

…

Green Bean Casserole Phyllo Bites

Nov 18, 2016

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #GiveThanksBeFull #CollectiveBias

Anyone doing a Friendsgiving this weekend?

This is the first year I’m doing one! We live in a military community so normally I’d just invite all our friends over on Thanksgiving since everyone’s away from their family around here but my kids are going with their dad for the big day so I don’t plan on cooking at all on Thanksgiving.

At all.

So we’re doing a Friendsgiving with some friends this weekend. Pretty excited about it. It’s low pressure, fun, and everyone’s pitching in so no one feels like they’re cooking all day.

…

Cranberry Almond Broccoli Salad

Nov 14, 2016

Cranberry Almond Broccoli Salad – a lightened up version of the classic! Broccoli, crumbled bacon, almonds, red onion, and dried cranberries in a creamy, tangy dressing. Perfect side dish for a summer party or a holiday dinner!

Heeeey guys, happy Monday! Fresh week! I feel like we all need a fresh start, huh?

Can you believe that Thanksgiving is NEXT WEEK?! I cannot. How did this happen?

I haven’t planned a thing! I have a turkey in my freezer though so I know that’s happening, at least. And I’ll make the dressing that my family always makes because that’s my favorite.

And I’m sure there will be pie. There’s always pie.

Another thing I also always make is broccoli salad. But first, that bowl!

…

10 Easy Thanksgiving Recipes

Nov 21, 2015

Instead of our usual weekly family menu, the girls and I decided to each share some easy Thanksgiving recipes that could possibly help you plan the big day.

Honestly guys, I still don’t have mine figured out. I went to the store one night last week (alone!) for Thanksgiving supplies and was there for HOURS and then stayed up until midnight trying to fit all the groceries into our teeny pantry. And then I was so proud of myself for getting it all done a week ahead of time!

And now I’m wondering if I need to double all the recipes.

Plus, I left the sweet potatoes off the plan!

And then someone requested my paleo deviled eggs.

So it looks like I’m going to the store again.

If you are like me and are still working on your plan, hopefully these recipes will help you out!

…

Apple-Sage Brined Turkey Breast

Nov 15, 2011

I hate to admit this, but I don’t eat turkey on Thanksgiving. I don’t. I’m not a turkey person. I would rather load up on stuffing and green beans and mushrooms and oh my goodness, the gravy.

I set out to make a turkey that I couldn’t resist and resist this turkey I could not. You start with a turkey breast (which btw, I expected to be small. The smallest breast I could find was 7 pounds! Seven!) and you brine it in a mixture made from cider, brown sugar, and sage. Then when you cook it, you baste it with butter, more cider, and more sage. I cannot begin to explain to you how good my house smelled as this bird was cooking.

The best part, of course, was the gravy! It was sweet from the cider and the sage just put it over the top. I think I am officially obsessed with sage.

I couldn’t stop taking little pieces every time I walked past the kitchen. It was fantastic and I’m hoping my husband will let me cook one of his turkeys using this method for the big day.

Apple-Sage Brined Turkey Breast

Ingredients

For the brine:

1/2 gallon 64 ounces apple cider
1 cup packed brown sugar
1/2 cup coarse salt
1/4 cup chopped fresh sage or 1 tablespoon rubbed sage
1 tablespoon whole peppercorns
1 bone-in whole turkey breast 5 to 6 lb, thawed if frozen

For the basting sauce and gravy:

1/4 cup butteror margarine
1 tablespoon chopped fresh sage or 1 teaspoon rubbed sage
5 cloves garlic finely chopped
1/4 cup all-purpose flour
1/2 teaspoon salt

Instructions

Reserve 1 cup apple cider for basting; cover and refrigerate.
In 6-quart bowl or stockpot, stir remaining cider, the brown sugar, kosher salt, 1/4 cup fresh sage and the peppercorns until salt is dissolved. Add turkey breast. Cover; refrigerate at least 12 hours but no longer than 24 hours.
Heat oven to 325F. Remove turkey from brine; rinse thoroughly under cool running water, and pat dry. Discard brine.
Place turkey, skin side up, on rack in large shallow roasting pan. Insert ovenproof meat thermometer so tip is in the thickest part of breast and does not touch bone. Roast uncovered 1 hour.
In 1-quart saucepan, heat reserved apple cider, the butter, 1 tablespoon fresh sage and the garlic over medium heat until butter is melted and mixture is hot.
Roast turkey about 1 hour longer or until thermometer reads 165F and juice of turkey is clear when center of thickest part is cut, basting turkey generously with apple cider mixture and pan juices every 15 minutes. Remove turkey from oven, and let stand 15 minutes for easier carving.
Meanwhile, pour pan drippings and scrapings into measuring cup; let stand 5 minutes. Skim fat from top of drippings, and place in 2-quart saucepan; skim and discard any remaining fat. Add enough water to remaining drippings to measure 2 cups; set aside.
Stir 1/4 cup flour into fat in saucepan, using wire whisk. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Gradually stir in reserved 2 cups drippings and the salt. Heat to boiling, stirring constantly. Boil and stir about 1 minute or until gravy thickens.

This post linked to Taste and Tell.