The Tastiest Thanksgiving Yet!

My immediate family decided to split up the responsibility for Thanksgiving this past year. It was a nice way to divide out the responsibility so that not just one person was so completely overwhelmed with duty. We couldn't quite escape that fully as my mom and sister rushed to get everything on the table at noon but we sat down to one of the tastiest Thanksgiving meals at promptly 12:18 p.m. Now that's pretty good!

Sadly, I didn't take any photos. Life with two littles makes that escape my mind more than I'd like to admit!

Here are some of our favorites from the day!

Drinks

Blushing Mimosas

• 2 cups orange juice (not from concentrate)
• 1 cup pineapple juice, chilled
• 2 tablespoons grenadine
• 1 bottle Champagne, chilled

Stir together first 3 ingredients.

Pour equal parts orange juice mixture and Champagne into Champagne flutes.


Side #1

Rolls

Photo courtesy of Bobby Flay during the "All American" episode of Boy Meets Grill

• 1 1/2 cups milk
• 1 stick unsalted butter, cut into pieces, plus more for brushing
• 1/2 cup sugar
• 1 package active dry yeast
• 1/2 cup warm water
• 3 large eggs, lightly beaten
• 1 1/2 teaspoons salt
• 6 cups all-purpose flour

Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and 1/2 of the flour in a mixer with the dough attachment and mix until smooth. Add the remaining flour, 1/2 cup at a time, and stir until a smooth ball forms.

Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in greased bowl, cover, and let rise in a warm place until doubled in bulk, about 60 to 70 minutes. On a floured surface, punch down the dough and shape into desired shapes. Place on a parchment paper-lined baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes.

Preheat the oven 350 degrees F.

Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving.

Side #2

Creamy Mashed Potatoes

• 5 lbs Russet Potatoes, peeled, cubed
• 2 garlic cloves, minced
• 1 1/2 cup chicken broth
• 1/3 cup heavy cream
• 1/4 cup butter, cubed
• 1 1/4 cup lite sour cream
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 ounces cream cheese

Boil cubed potatoes until soft. Add in all the ingredients and mixed until well combined.

Side #3
Broccoli-Cauliflower Casserole

Photo Courtesy of Ree Drummond, the Pioneer Woman

• 1 head (large) Broccoli
• 1 head Cauliflower
• 6 Tablespoons Butter
• 1/2 whole Medium Onion, Diced
• 2 cloves Garlic, Minced
• 1/4 cup Flour
• 2-1/2 cups Low Sodium Chicken Broth
• 4 ounces, weight Cream Cheese, Room Temperature
• 1/4 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/4 teaspoon Seasoned Salt, More To Taste
• 1/4 teaspoon Paprika
• 1-1/2 cup Grated Monterey Jack Cheese, More To Taste
• 1 Tablespoon Butter
• 1/3 cup Seasoned Breadcrumbs

Break the broccoli and cauliflower into small florets, cutting off the thick stalks as you go. Steam them for 3 to 4 minutes until the broccoli is bright green, then remove them from the heat. Set aside.

In a large skillet, melt the 6 tablespoons of butter and saute the onion and garlic until the onion starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the top, whisk to combine, and cook for another 45 seconds. Pour in broth, whisking constantly, then cook until the sauce thickens. Reduce the heat to low and add the softened cream cheese, salt, pepper, seasoned salt, and paprika. Stir to combine until the sauce is nice and smooth. Taste and adjust seasonings, making sure it's nice and flavorful! Keep warm.

In a small bowl, stir together the breadcrumbs and melted butter. Set aside.

Layer half the broccoli and cauliflower in a small casserole dish. Pour on half the cream sauce, then sprinkle on half the cheese. Sprinkle a little paprika on the cheese, then repeat with another layer of broccoli, sauce, and cheese.

End with a sprinkling of breadcrumbs. Bake in a 375 degree oven for 25-30 minutes, until cheese is melted and bubbly and the breadcrumbs are golden brown. Serve warm.

The Main Event
Turkey using My Favorite Turkey Brine

Photo courtesy of Ree Drummond during the "Thanksgiving" episode of The Pioneer Woman

• 2 gallons cold water
• 3 cups apple cider
• 2 cups packed brown sugar
• 3/4 cup kosher salt
• 3 tablespoons tricolor peppercorns
• 5 whole bay leaves
• 5 cloves garlic, minced
• Peel of 3 large oranges, cut into large strips
• 4 fresh rosemary sprigs, leaves stripped off
• 1 uncooked fresh turkey

Combine the water, cider, brown sugar, salt, peppercorns, bay leaves, garlic, orange strips and rosemary leaves in a large pot. Stir until the salt and sugar dissolve. Bring to a boil, and then turn off the heat and cover. Allow to cool completely, and then place into the fridge to chill.

Place an uncooked, fresh turkey in the chilled brine solution, and then refrigerate for 16 to 24 hours. (You may add more cold water if you need more liquid for the size of turkey you have.)

When you're ready to roast the turkey, remove the turkey from the brine. Submerge the turkey in a pot or sink of fresh, cold water. Allow to sit in the clean water for 15 to 20 minutes to remove excess salt from the outside. Discard the brine.

Remove the turkey from the water, and then rinse again, pat dry and cook according to your normal roasting method.