Thanksgiving Recap

As most of you know, yesterday was Thanksgiving in the U.S. It’s our national day of feasting, and some friends and I did just that. The menu included:

  • roasted turkey breast for the non-vegetarians
  • penne for the vegetarians and as a side
  • mashed potatoes
  • stuffing (boxed)
  • gravy (from a jar because there weren’t enough drippings)
  • cranberry sauce (from a can)
  • cinnamon citrus carrots
  • roasted asparagus
  • crescent rolls (refrigerated dough)

The penne dish was made in the slow cooker and was based on this recipe, except I parboiled the pasta first and mixed some ricotta into the red sauce.

The asparagus was excellent, and I think roasting asparagus is the best way to cook it. Just chop asparagus into pieces; toss it with olive oil, salt, and pepper; spread the pieces in a roasting pan, and roast at 325º F for 10-15 minutes.

The carrots were described by one of my guests as “the carrots from heaven,” so I thought I’d share what I did. I modified a slow cooker recipe and used the following ingredients:

a 1 lb bag of baby-cut carrots
3/4 cup of orange juice
1 or 2 T lemon curd
1 T butter
1/2 t cinnamon
1/4 t nutmeg
1/4 t allspice
1/4 t salt
freshly ground pepper

Put everything in the slow cooker and cook for 3 to 4 hours on high, stirring occasionally.

Unfortunately, there are no pictures. You’ll just have to take my word for it that everything looked and tasted great.

Thanksgiving Cooking

For the first time in… well, several years at least, I had turkey for Thanksgiving. What’s more, this is the first time I made it myself. Sort of. You see, I made a turkey breast (bone in) and I did it in the slow cooker (recipe). It just barely fit into the slow cooker, but came out marvelously. Slow cookers are definitely the way to go when making turkey breast. Here’s the menu and a photo:

  • Slow cooker turkey breast
  • Mashed potatoes (from a box)
  • Corn bread stuffing (from a box)
  • Cranberry chutney (made by Michelle)
  • Rolls (store bought)
  • Roasted butternut squash

Thanksgiving Dinner

Since it was just me and Jenn, I have a ton of leftovers, and have been coming up with interesting ways to use up turkey. On Friday night, we made pizza (using Trader Joe’s garlic and herb pizza dough) and put turkey on top. It turned out to be excellent.

Sunday, I made buckwheat galettes and ate turkey in those. My batter turned out to be lumpy, but they were good otherwise. Next time, I may have to sift the flour better. I did a 3:1 mix of buckwheat to white whole wheat flour. Next time, I may try using all buckwheat flour.