
roast vegetables: just out of the oven: parsnips, fennel, & squash with fresh thyme
for foolproof turkey roasting: martha stewart’s perfect turkey 101 recipe is my favorite
ready for the oven: parsnips, leeks, and turnips
creamed onions: boil peeled baby onions in water or good chicken broth until just tender. drain, then add sea salt & pepper to taste with a touch of thyme and cover with cream. simmer for 20-25 minutes or until the cream has thickened.
a new salad for this year: minted persimmon pomegranate salad with feta cheese
(recipe here)
continued (lots more goodies, click on read more)>>
beautiful root vegetables: carrots, parsnips, and fennel with rosemary and thyme
“ricing” potatoes: for mashed potatoes see recipe.
chestnut-sausage-prune stuffing~ingredients: 1 cup roasted, peeled, chopped chestnuts, 1/2 cup prunes, 1 onion, finely minced, 2-3 pork sausages, 1 large bunch flat leaf parsley, finely chopped, 1/4 cup chicken livers, 1/4 cup good whiskey, sea salt, freshly ground pepper, butter.
(loose-as in you can play with the quantities) recipe: in a heavy skillet or dutch oven fry the onions, sausage (breaking it up with the spatula) and minced chicken livers in butter with salt & pepper, then add the chestnuts and prunes, fry together for a few minutes and add the whiskey, allow it to evaporate, add parsley. taste and adjust salt. bake in the oven at 350 degrees for about 35-45 minutes prior to serving.
(loose-as in you can play with the quantities) recipe: in a heavy skillet or dutch oven fry the onions, sausage (breaking it up with the spatula) and minced chicken livers in butter with salt & pepper, then add the chestnuts and prunes, fry together for a few minutes and add the whiskey, allow it to evaporate, add parsley. taste and adjust salt. bake in the oven at 350 degrees for about 35-45 minutes prior to serving.
gravy in the making: simmer the giblets for as long as the turkey is roasting with 1 onion (or 1 small leek), a stalk of celery, and lots of fresh marjoram, sage and thyme in 4-5 cups of home made stock-then keep adding the extra drippings from the roasting turkey. about half an hour prior to serving strain the stock (remove giblets, herbs, etc.) using a fine mesh strainer and remove the fat (rises to the top). add the resulting stock to a butter and flour roux to make gravy.
home made (by my sister) pumpkin and chocolate pecan pies
my rather unattractive but very delicious baked chocolate pie with cream. okay, now i’m hungry:) chocolate pie recipe
(Visited 119 times, 1 visits today)
I absolutely lova it can’t wait
Gorgeous!!!!