Happy Thanksgiving! I hope everyone had an amazing dinner surrounded by friends and family like I did. Thanksgiving (after Passover) is obviously one of my favorite holidays. This year I cooked dinner for my parents and several co-workers that couldn’t make it home for the holiday.
This was a monumental year because I decided to stray from my traditional stuffed turkey breast and go all in with a 16 lb bird! I purchased a free range fresh turkey from Misty Knoll Farms via Formaggio Kitchen and changed my turkey recipe about 5 times before I finally settled on my original recipe for roasted turkey by Ina Garten. Ina has never steered me wrong so far so I figured her recipe would be a safe bet…especially with a stick of herb butter smeared under the skin followed by more brushed over the whole bird. After 3 1/2 hours, my turkey was a perfect golden brown with crispy skin and tender, juicy turkey meat.
My carving skills may need some work though…
Read below for more Thanksgiving dishes and recipes (some of which you may recognize from last year or other blog posts).
The night started with some light appetizers: deviled eggs and fig and blue cheese savouries
Obviously no Thanksgiving would be complete without biscuits, especially these sage biscuits from Joanne Chang. I topped mine with honey butter (instead of parsley butter) and served with more warm honey butter on the side (just add a Tbs or so of honey and a pinch of salt to a stick of room temperature butter and mix until combined).
I needed a cold dish for the brussel sprouts since I was tight on oven space so I turned to my favorite farm salad from Sweet Cheeks.
I hope everyone had a great holiday! Look for my next blog post on a creative way to use some Thanksgiving leftovers!