- Salad
- Rolls
- Bourbon cranberry sauce
- Green beans with pine nuts and lemon zest (no parsley)
- Cornbread dressing – see below
- Potato Fennel gratin
- Cider brined turkey (did not do the glaze or broth). After brining, I put turkey on a bed of vegetables (carrots, celery, onion sliced in rounds, couple of orange slices on top, sage, parsley, rosemary thyme)
- Gravy (left out cream and fat as I did this the day before and sieved gravy to remove onion bits)
- Pumpkin walnut pie (courtesy of my mom)
- Grape pie (courtesy of a good friend)
- Whipped cream (real whipped cream, not that crap in a tub or the kind in the can)
Cornbread dressing
2 batches of cornbread – recipe off Quaker Oats box – make several days ahead
4 tbsp of butter
2-3 onions diced
2-3 stalks of celery diced
2-3 apples (something tart)
2-3 tbsp of parsley chopped
1 tsp of fresh rosemary minced
1-3 tsp of fresh sage minced
1-2 cups chicken broth/stock
2 tsp salt, kosher
1/2 tsp pepper
Cut cornbread into cubes and toast in a 300F oven for 10 minutes. Bring stock/broth to a simmer. In a saute pan, melt butter and add vegetables. Saute for 10-12 minutes. Add herbs and salt and pepper and cook 1-2 minutes more. Combine bread, saute mixture and hot stock/broth in a large bowl.
Preheat oven to 350F. Grease a 9 x 13 baking dish. Put stuffing mixture in that and cook for 50 min.
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