Just a few days to go until Thanksgiving is here. I have already prepped some of my vegetables, cutting celery, carrots and leeks for instance for many of my dishes. But to make sure I am fully prepared I have the following items checked off my list!
1. Made my pie crusts. The recipe is listed under my Salted Caramel Apple Pie recipe.
2. Made my Apple Rosemary brine! It's a new one so here it is!
Recipe
6 cups apple juice
10 cups water
3/4 cup kosher salt
1/4 cup sugar
1 large bunch of rosemary
1 orange or lemon, juice + peel
1/2 cup peppercorns
2 tbsp dried fennel seed
In a large stock pot combine ingredients and bring to a boil. Then turn off the heat, cover and let the liquid cool completely. This can be done way in advance, just refrigerate. When your ready, ususally 24 hours before the big day place your clean turkey (neck + giblet parts removed) in a large brining bag either in the sink or in a large pot to help it stay where it should. Pour in the brine. Seal and store in a large cold cooler with ice or in the refrigerator.
3. Roasted Garlic Heads!
Preheat oven to 375 degrees, cut the top portion off of the heads of garlic (to just expose the tops of each clove) and wrap in foil. Then place on a baking sheet and roast for 45 minutes. Let them cool slightly before grabbing to squeeze the roasted cloves out. Just delicious!
4. Make the Gluten Free Pumpkin Cornbread for my stuffing recipe. Don't make the stuffing yet though, just the cornbread. Once it's cooled from baking cut into cubes and let it dry out a bit!
Recipe
1 recipe Pumpkin Cornbread
1 tbsp vegan butter (Earth Balance, Soy Free), melted
1 package Jimmy Dean Sage Sausage
3 leeks, halved lengthwise, sliced crosswise into 1/4-inch-thick slices and rinsed well
1 shallot, diced
1 shallot, diced
1 garlic clove, minced
4 cups chicken or vegetable broth
4 sage leaves
1/2 cup unsweetened nut milk
salt
pepper
fried sage leaves, (optional)
1 tbsp parsley, chopped (optional)
1 tbsp parsley, chopped (optional)
Preheat oven to 400 degrees. Cut the bread into large bite size cubes, place on a baking sheet and toss with melted butter. Bake the cubes for about 20 minutes or until crisp and browned.
Meanwhile, in a large skillet or cast iron brown off the sausage, breaking it apart as it cooks, then drain on a paper towel before setting aside. In the same pan with additional butter (lower the heat a bit) sweat the leeks, shallot and garlic and pour into the same bowl as the sausage. In a saucepan over medium heat bring broth to a simmer and drop in the sage leaves. Let the sage steep in the broth for as long as you can. Take the bread out of the oven and add it in the sausage and veggies. With a ladle add the broth, discarding the sage leaves. To a add a little creaminess add the milk, then the parsley and toss everything together. Then season and pour into a large 9 x 13 or whatever pan you want. Just don't make it too thick. Bake for a half hour until it's browned on top and pipping hot! Top with crushed fried sage leaves.
Next, I still have to do the following!
2. Make Pie filling and bake
3. Peel potatoes and refrigerate
4. Trim & wash green beans
5. Make Gluten Free Oat Crumble for my Sweet Potatoes.
All in my days work tomorrow!
Comments
Post a Comment