When I started this blog a couple of years back, it began with the recipes I was going to use for Christmas dinner. It continues today with recipes for Thanksgiving 2010. On the menu: real turkey, tofurkey, brussels sprouts, cheesy potatoes, vegetarian gravy, mashed potatoes, cranberry sauce, plum tart.
- 1 1/3 pounds turkey breast cutlets, the average weight of 1 package
- Salt and pepper
- 1 teaspoon poultry seasoning
- 2 tablespoons extra-virgin olive oil
- Chopped flat-leaf parsley, for garnish, optional
Preheat a large skillet over medium high heat and add the olive oil. Season turkey cutlets with salt, pepper and poultry seasoning. Saute 5 minutes on each side, then transfer cutlets to a warm plate and cover plate with aluminum foil. Thank you, Rachel Ray.
We have a couple of non-meat eaters and yours truly who loathes fowl.
Gardein Savory Stuffed Turk’y, found at Whole Foods
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons good olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately. Thank you, Ina Garten.
This is a special request from my niece. I like that you can microwave it!
- 4 large potatoes, peeled and sliced
- 1 small onion, finely chopped
- 1 1/2 cups shredded Cheddar cheese
- 1 teaspoon margarine
- salt and pepper to taste
- Layer the potatoes, onion, cheese, salt and pepper into a microwave safe casserole dish. Once finished layering, place 1 teaspoon of margarine on the top of the uppermost layer. Cover and cook in the microwave oven on HIGH for 10 minutes.
- Remove the dish from the microwave and stir before cooking for another 10 minutes or until done. Stir well and serve.
- 1/2 cup vegetable oil
- 1/3 cup chopped onion
- 5 cloves garlic, minced
- 1/2 cup all-purpose flour
- 4 teaspoons nutritional yeast
- 4 tablespoons light soy sauce
- 2 cups vegetable broth
- 1/2 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Heat oil in a medium saucepan over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in flour, nutritional yeast, and soy sauce to form a smooth paste. Gradually whisk in the broth. Season with sage, salt, and pepper. Bring to a boil. Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened. Thank you, Becky.
- 12 ounces cranberries
- 1 cup white sugar
- 1 cup orange juice
Whatever comes out of a box at the grocery store. I love me some Stove Top. Seriously. I do.
- 1 ready-made pie crust
- 2 cups sliced plums
- 9 1/4 teaspoons sugar, divided
- 1 tablespoon all-purpose flour
- 1 egg, lightly beaten