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Wondering what to do with all that turkey stock? Look no further.
OK, I know you haven’t even had Round One of turkey yet and here I am already talking about leftovers. But hey -- ya gotta plan, right? And if it means hoarding that last bit of cranberry sauce to slather onto some Round Two deliciousness, well, you gotta do what you gotta do. Don't let Uncle Albert take home all of the good stuff in Grandma's ancient Tupperware. Time to strategize, people.
It’s that time of year again! Time to get your menu plan together for next week’s big food and gratitude fest: Turkey Day. This year we put together a sample menu for you to make it easy. These are recipes that are tried and true -- our families have not only eaten them but enjoyed and asked for seconds, thirds, and, well, sometimes even to lick the platter. Why not use courses that have been vetted by real people to avoid any Thanksgiving Day flops? Best of all, the ingredients come to your door so you can avoid the insanity of grocery shopping while getting fresh, top-notch, sustainably-sourced, and local deliciousness. Double whammy.
I can bet you your grandmother -- or great grandmother made this casserole. Yes, it was probably reworked by your mother -- or maybe grandma -- to include some Campbell’s soup mix and French’s fried onions, but this is a recipe your grandma probably made (or some form of it) -- before any of the canned or processed foods hit the scene.
Stuffing may be my favorite part about Thanksgiving. It pretty much gets at the crux of why I hold this holiday so dear; it’s the recipe representation of overindulgence on home cooking. All diets are off when you pack yourself silly with your family’s lovingly made dishes.
Now I love a good marshmallow sweet potato casserole, but this bisque recipe is killer. I promise, make this and no one around your holiday table will miss any jet-puffed high fructose corn syrup.
No more gelatinous molds! Try making your own cranberry sauce. It's easy and out of this world.
These may be hands down the best mashers you’ve ever had. Get ready to rock the Thanksgiving table with these bad boys; your guests will definitely have seconds...maybe even thirds. Plus, be prepared to referee the fight for leftovers come late night. Rock, paper, scissors? or arm-wrestle-ya-for-em? all you want...or make a double batch, just in case.
This Thanksgiving I decided to forgo a pumpkin pie in favor of some good old fashioned gobs (what we called them growing up in Erie, PA). To say these are delicious is an understatement. They are rich and decadent but with each bite you feel like all is right with the world. I kind of combined a few recipes I found online. Most call for vegetable oil but I did mine with real pastured butter instead. This recipe makes a ton so you can freeze some of these gems for a rainy (or snowy) day.
Easy weeknight meal -- and a full head of kale? Bring. It. On.