Wednesday, November 23, 2011

Annual Turkey Day Cooking

We'll be spending Thanksgiving with Jason's family this year and heading to his Aunt Sharon's for the afternoon and dinner.  Even though I love cooking, having to cook an entire Thanksgiving meal for a large crowd just isn't something I'm ready for yet. (And yes, I'm thankful for NOT having to cook the bulk of the meal.)   Maybe part of it is my aversion to raw meat, um yeah, handling a raw turkey just kind of freaks me out.  And then even when it's completely cooked, I kind of get skeeved out by the carving of it.  (But I do like me some white meat....)

Anyway, I digress.  So here's what I'm making this T-day:

Cheddar and Jalapeño Stuffing - I made this last year for Thanksgiving at my mom's and it went over well.  This is in addition to the traditional stuffing and probably will be enjoyed more by the younger crowd. I like a little heat and flavor to my traditional Thanksgiving feast.

Roasted Brussels Sprouts - Based on my love of roasted veggies and my ability to get such fresh and wonderful sprouts from our farm, I am bringing a huge batch of these.  I've roasted them several times at home in just olive oil and kosher salt, but this time I'm going to try this recipe with balsamic vinegar too.

Monkey Bread - This is for just us in the morning and I'm planning on actually getting the kids to help me.  I feel a little guilty because I'm taking the easy way out and using store bought biscuits.  I just don't have time to make it in the morning and let it rise if I made it from scratch.  I always like to make something special in the morning on Thanksgiving as we watch the parade and given that oven baked French toast did NOT go over well last year, I was looking for another yummy option.  Should go well with coffee!


Bracken said...

Happy Thanksgiving to you and your family!!!

Heather said...

How did the Monkey Bread turn out? I've seen more complex recipes, so I am wondering if this one gave you the typical Monkey Bread taste/consistency?

Anonymous said...

Give this recipe a try and I swear you will love it. I made them last year for Christmas and again for Thanksgiving.

Lisa :-)

Courtney said...

erika... brussel sprouts are a staple in this country--- we see them growing EVERYWHERE. we love them too, esp roasted. if you are ever short on time, you can put a little water in the bottom of the pan, put them in the microwave for 8 minutes, and then (the water should be gone) roast them. Then, it only takes 15-20 minutes. one time we forgot to start them, so we were stuck.... just an FYI