When in Doubt…Leave it at 350

baking, cooking, and other adventures

My Thanksgiving Feast December 4, 2008

100_1699This year was my first year to make Thanksgiving.  I ended up making so much food that I baked some in smaller dishes so that I could give it to some friends.  I was so behind on figuring out what I wanted to make for Thanksgiving that I planned the meal less than a week before Thanksgiving and the night before I stayed up until 2am writing out a timeline so that I would know when I needed to put everything in the oven.  It doesn’t help that I only have one oven and could only use one shelf in it.  So to make multiples of most of the dishes I had to wake up extra early at 730am to start prepping and start baking at 8am.

My Thanksgiving meal consisted of the following:

Sausage Stuffing with Fennel and Roasted Squash

Source: Bon Appetit Magazine November 2008 Issue

Nonstick vegetable oil spray


4 cups 1/2- to 3/4-inch cubes peeled seeded butternut squash (from one 13/4-pound squash)
1/2 cup (1 stick) unsalted butter
3 cups chopped onions (about 1 pound)
2 cups chopped celery (4 to 5 stalks)
1 1/2 cups coarsely chopped fresh fennel bulb (about 1 medium)
1 1-pound pork sausage log
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh marjoram
12 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 pounds)
2 large eggs
1 1/2 teaspoons fine sea salt
1 teaspoon coarsely ground black pepper
1 cup (or more) low-salt chicken broth

Preheat oven to 350°F. Spray rimmed baking sheet with nonstick spray. Scatter squash on sheet in single layer; sprinkle lightly with salt and pepper. Roast squash until tender, stirring occasionally, about 55 minutes. Transfer to large bowl; cool.

Melt butter in heavy large skillet over medium heat. Add onions, celery, and fennel. Sauté 8 minutes. Add sausage. Sauté until vegetables are tender and sausage is cooked through, breaking up sausage with fork, about 10 minutes. Add all herbs; sauté 1 minute longer. Add to bowl with squash. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.

Preheat oven to 350°F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.

Butter 13x9x2-inch baking dish. vegetable mixture into bread. Whisk salt, and pepper in small bowl to blend whisk in 1 cup broth. Add egg mixture stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish.

Bake stuffing uncovered until cooked through and brown and crusty on top, 60 minutes. Let stand 10 minutes.

100_1690Potato-Mushroom Gratin

Source: Bon Appetit Magazine December 2008 Issue
5 tablespoons olive oil, divided
2 1/2 pounds medium Yukon Gold potatoes, peeled, cut lengthwise into 1/8-inch-thick slices
1 1/2 teaspoons coarse kosher salt plus additional for mushrooms
3/4 teaspoon freshly ground black pepper plus additional for mushrooms
1 1/4 cups (or more) heavy whipping cream, divided
1 cup freshly grated Parmesan cheese (about 3 ounces), divided
2 tablespoons chopped fresh thyme
6 garlic cloves, thinly sliced
12 ounces fresh crimini (baby bella) mushrooms, sliced

Preheat oven to 375°F. Brush 13x9x2-inch glass or oval ceramic baking dish with 2 tablespoons oil. Arrange 1/3 of potatoes, slightly overlapping, in dish. Sprinkle with 1/2 teaspoon coarse salt and 1/4 teaspoon pepper. Pour 1/3 cup cream over; sprinkle with 1/4 cup cheese. Repeat layering 1/3 of potatoes, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/3 cup cream, and 1/4 cup cheese 2 more times. Bake uncovered until potatoes are tender, adding cream by tablespoonfuls if dry, about 45 minutes. Remove from oven; maintain oven temperature.

Sprinkle thyme and garlic slices over gratin. Toss mushrooms in medium bowl with 3 tablespoons oil; sprinkle with coarse salt and pepper. Arrange mushroom slices atop gratin around edge of dish. Drizzle with 1/4 cup cream; sprinkle with 1/4 cup cheese. Continue to bake uncovered until mushrooms are tender and potato edges are golden brown, about 20 minutes longer. DO AHEAD: Can be made 1 day ahead. Cool 1 hour in dish; cover and chill. Before serving, cut gratin into 10 pieces. Transfer to rimmed baking sheet. Cover with foil and rewarm in 350°F oven, 10 to 15 minutes.

100_1696Green Bean Casserole

Source: Hormel.com

2 cans (16-ounce) green beans, drained
1 can (10 3/4-ounce) condensed cream of mushroom soup
3/4 cup milk
1 can (2.8-ounce) French fried onion rings, divided
1 jar (3-ounce) HORMEL® Real Bacon Bits divided
1/8 teaspoon pepper

Heat oven to 350°F. In medium bowl, stir together the beans, soup, milk, 1/2 of the onions, 1/2 jar bacon bits, and pepper. Spoon into 1 1/2-quart casserole. Bake 30 minutes. Top with remaining onions and bacon. Bake 5 minutes longer.

100_1697Corn Pudding

Source: Pastrybrush Family Recipe

3 eggs

1 cup milk

3/4 cup sugar

1 can cream style corn

1/2 tsp salt

2 tbsp flour

4 tbsp unsalted butter, melted

1 tsp vanilla

Preheat oven to 375°F and butter an 8 X 8 in baking dish.

Mix all ingredients together in a medium bowl and pour into prepared baking dish.  Bake for 55-60 minutes.  The recipe can also be doubled and you can use 2 cans of cream style corn or 1 cream and 1 regular (drained) can of corn.  The baking time stays the same you will just need to use a 13 x 9 inch baking dish.

100_1694Turkey Breast with a Bacon Dijon Herb Butter – (Just the herb butter and not the gravy or anything else…didn’t have the time)

7 1/2 lb Turkey Breast on Bone

1 cup (2 sticks) unsalted butter, room temperature
8 oz applewood-smoked bacon slices, coarsely chopped
1/3 cup Dijon mustard
1/4 cup chopped fresh thyme
1/4 cup chopped fresh sage
1/4 cup fresh lemon juice
1 tablespoon coarse sea salt or coarse kosher salt
1 tablespoon freshly ground black pepper 1 tablespoon finely grated lemon peel

Blend all ingredients in processor until bacon is finely chopped. Transfer to sheet of plastic wrap. Using plastic wrap as aid, roll butter mixture into 2-inch-diameter log; chill until firm. 

Cut bacon butter into 1/4-inch-thick rounds and let stand at room temperature 20 minutes. Rinse turkey inside and out; pat dry. Starting at neck end, carefully slide hand between skin and breast meat, then slide hand between skin and thigh meat. Carefully slide butter slices between skin and leg, thigh, and breast meat to cover (there will be a generous amount of butter mixture). Sprinkle 1 teaspoon coarse salt and 1 teaspoon pepper over turkey, and 1 teaspoon coarse salt and 1 teaspoon pepper in main cavity of turkey. Place turkey on rimmed baking sheet.
Set rack at lowest position in oven; preheat to 350°F.  Cook for 3-4 hr or until instant-read thermometer inserted into thickest part turkey registers 170°F.

Canned Cranberry Sauce –  I can’t help it I love this stuff 🙂

Spice Cake with Cream Cheese Filling and a Buttercream Frosting

Thanksgiving Twofer Pie


One Response to “My Thanksgiving Feast”

  1. […] of the food at Thanksgiving.  I think that is because I pretty much made the same stuff I made last year   Well minus the corn pudding and potato-mushroom gratin.  We ended up having regular corn […]

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