Thursday, November 26, 2015

A Thankful Day

What a great Thanksgiving Day we enjoyed at home in West Virginia today.  The weather was gorgeous.  Chris and Cassie joined us for a mid-day feast and fun conversation and company.  Bob and I assembled the edible arrangement, then he took advantage of the beautiful weather and hung Christmas decorations. I spent the morning in my favorite uniform.

Thanksgiving Menu

Spiced Hot Cider
Fruit & Cheese Kabobs
Coffee-Chocolate Covered Turkey
Cider & Sage Gravy
Apple & Onion Cornbread Stuffing
Garlic Mashed Potatoes with Greek Yogurt
Green Beans
Challah Bread
Oreo Pie

We cut our fresh turkey from Working H Farm  into pieces, first cutting out the backbone, flattening the breast, cutting off the legs and cutting out the thigh bone.  The turkey is first roasted on the bottom rack of a 400 F. oven for 30 minutes, then moved to the top and roasted at 325 F.  It's basted every hour and bakes to an internal temperature of 165 F. in just a little over 2 hours.  Removing the thigh bone allows the thigh to be sliced perfectly wih an electric knife. 

The spice rub recipe was from Aldis.   

Coffee-Chocolate Covered Turkey Rub

2 teaspoons instant coffee
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 teaspoon chili powder
2 teaspoon baking cocoa
2 teaspoon brown sugar
3 tablespoon Earth Balance Buttery Spread

My stuffing was made with the yummy Apple and Onion Cornbread I made last week.  I froze 1/2 of the loaf to use today.  I didn't have to add much to this:

to get this:

Apple & Onion Cornbread Stuffing
(Serves 8)

Cube bread and toast in 325 F. oven.
1/2 Apple & Onion Skillet Cornbread

Saute vegetables in buttery spread for 6-8 minutes.
1 cup onion, diced
2 celery stalks, diced
1 carrot, peeled and diced
2 garlic cloves, crushed
2 tablespoon Earth Balance Buttery spread

Place cubed toasted bread in a bowl.  Pour the egg over the bread and stir.  
1 egg, beaten
Add the sauteed vegetables and stock.
1 cup turkey stock
Bake at 350 F. for 45 minutes.

My delicious Challah bread recipe is in a previous post.   I bake these in shaped baguette type pans (2 sizes) and they come out perfect.

The potatoes were cooked with garlic, mashed and mixed with Greek Yogurt and milk.  I almost forgot the green beans.  The fresh beans were cooked with 1 slice of Canadian Bacon from the farm store.

On the weekend I made the little placecards, wrapping sugar cones with burlap (I used a glue gun to adhere them), printing digital tags and attaching with a decorative pin.  Those are little plastic grapes.

So glad our son Chris and Cassie joined us today-that made the day.  Thanks to Chris for bringing the pie and taking home leftover meals!



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