{Roasted Fall Vegetables}

This could be the simplest recipe on my Thanksgiving menu.  My roasted vegetable recipe has a rustic feel and is easy as can be!  The best part is that you can use any combo of veggies.  I like to use carrots and parsnips for Thanksgiving.

Start with your veggies of choice.

Peel them, chop them and toss them in a gallon zip-top bag.

Add a little olive oil, salt and pepper and Rosemary.

Feel free to complete the recipe to this point the night before or the morning/day of.

When you are ready, toss them on a baking sheet (lined with foil for easy cleanup) and bake anywhere from 350-450 degrees until they are tender, but not mushy - 15 to 30 minutes-ish depending on temperature and the size of your veggies.  The higher heat you use, the more the veggies will caramelize and develop additional flavor.

Pull them out.

Plate and serve, its just that simple.

I love the flexibility of a recipe like this because it works with whatever temperature your other dishes are cooking at in the oven.  {Enjoy!}

{Alton Brown's Good Eats Roast Turkey - Roasted Chicken Tutorial, too}

I'm skipping to the most important post of the Easiest Thanksgiving Menu.  This recipe is a bit more labor intensive than the menu items, but it should be expected when it is the centerpiece of the meal.

I'm sure it is becoming obvious that I love Alton Brown's recipes.  Yes, this is the third recipe of his that I am using for this menu, but I find his recipes to be very dependable.

The recipe for Alton's Good Eats Roast Turkey can be found here on the Food Network site.  There are also quite a few videos on the site from the episode in which he makes this recipe - very helpful.

Photo from FoodNetwork.com

I decided to roast a chicken last weekend and thought it would be a good time to do a mini version of the recipe to show you the highlights of the process - we'll call it a bonus recipe.  I changed quite a few things from the original recipe, but it gives you an idea of the overall method.  I do stick pretty closely to his recipe for the turkey - with a few tweaks I will include at the end of this post.

Here is my chicken little.

I started by giving him a good shower with water and making sure that I had all of the innards out.

The first time I roasted a turkey (I mentioned this event in my first post with my Thanksgiving menu, and yes I skipped right over roasting a chicken before roasting a turkey so I was guessing) I was worried about leaving something in the turkey because it seemed to be the classic mistake.  When I called my dad he told me to look from the back end until I could see the light on the other end.  Thank goodness because I almost missed the neck which was tucked way in there!!! 

That is my reason for showing you a picture of the back end of a chicken...

Next, I prepped my brine.  I used the Good Eats Turkey recipe, but a smaller amount.

So, I have salt (please, do not use iodized salt, blah!), brown sugar, pepper corns and allspice berries (buy them in the Mexican spice section in the plastic bag - way cheaper)

I skipped the candied ginger because I didn't have any on hand, the recipe will be fine without it.

I also used water instead of vegetable broth this time.

You can see how milky the mixture looks from all the salt and sugar that has not dissolved.

Heat until they have dissolved completely.

This is what it should look like after they have dissolved.  You do not have to bring the mixture to a boil.  In fact, it will take longer to cool so I try to avoid overheating.   

Add some ice to the pot to help cool the brine down.  You don't want to put the brine over the chicken hot or you will create a breeding ground for yucky stuff like salmonella. 

When the mixture is cold, pour it over the chicken.  I put mine breast side down in a large bowl.  I use a 5 gallon bucket for my turkey, but this is a little overkill for my little chicken.

Fill with more water to cover, cover the bowl with plastic wrap and pop him into the fridge for a few hours.

While you are waiting, you can read about what brining does and how it works here.

Fast forward and I have set up my little assembly line for my bird.

Notice I covered the bottom of the pan with foil for easy cleanup.

I also have my twine, softened butter and a mix of spices I threw together (salt, pepper, paprika and garlic) ready.  I am varying from Alton's recipe a bit here as he just coats with oil here.  I wanted to add a little extra seasoning to my chicken.

Lift him out and give him a rinse.  Tongs work nicely.

I like to lift the skin all the way up to get down to the breast with the seasoning.  Rub him with butter and seasonings.

I really got in there, poor guy.

To keep the wings from overcooking, I fold them back.

He looks like he is chillaxin', waiting for his sun tan...

I seasoned the inside with some salt and pepper and tossed in some rosemary, onion and lemon.  I am mixing it up a bit from the turkey recipe, but again I wanted to show you the method.

A little twine to keep his legs from sticking out and overcooking.

And into the oven he goes.  A chicken usually takes about an hour and 20 minutes.  I check mine after about an hour.  The breast should reach 165, the legs should move around easily and the juices should be clear.  I pull mine out around 163 degrees because the bird will continue cooking after you pull him out.

Here he is all done.  Take him out and tent with foil.  If you do not allow the bird to rest, all of the juices will go running all over the place.  This is not good when you worked so hard to keep him moist.

I was hoping to eat some of our chicken (with the make ahead mashed potatoes that I made) and have some over a salad the next night.  Matt went a little crazy though and devoured a good portion of the chicken.  I guess it was good!

As for the Good Eats Roast Turkey recipe, a few notes from my experience making it:

• For the brining, pick up a 5 gallon bucket and lid from the hardware store.  They are cheap and you know its clean!
• I had a miserable time with the half sheet pan.  It is really hard to move around without spilling everything all over the place.  Instead, I will use a regular roasting pan and a high roasting rack to ensure the heat can move all around the bird.
• Cranking the oven up to 500 degrees created a smoky mess as the juices from the bird hit the hot pan.  I think you could pick one of two options to prevent this.  
• One, only start at 450 and stretch the time a bit longer to get the brown on the bird.  
• Two, add a can of chicken broth to the bottom of the pan - only if you use a deeper roasting pan as opposed to the half sheet pan.
• Feel free to mix the two methods.
• You may also find you do not need the full 30 minutes of browning at the higher temperature, 20 minutes was enough for me.
• Give him a spin.  I like to turn my bird halfway through cooking to prevent uneven cooking due to hot spots in the oven.
• Leave plenty of time for the bird to cook.  My experience is that it always takes longer than expected.  Give yourself plenty of time as you can always pull the bird out early.  Trust me, it will stay plenty hot tented with foil and you can move on to finishing your side dishes in the oven.
• In line with the tip above, remember that your bird will continue to cook when you remove it from the oven.  You should let it rest at least 20 minutes and count on the temperature increasing around 5 degrees.  Resting longer is just fine.
• KEEP THE DOOR CLOSED!  This goes for all of the recipes you make. The more you open the door, the more you drop the temperature of the oven!  Keep it closed.  Its hard when you are stressed about getting things done in time, but opening the door to check only makes the process take longer.
• Thermometers - Invest in a couple, or three...
• One, an oven thermometer.  I have one that hangs from the rack in my oven at all times.  This helps to see what the temperature of the oven really is so you can adjust (or stop opening the door) accordingly.
• Two, a thermometer for in the bird.  I have a digital one with a cord that stretches out of the oven and beeps when it reaches the desired temperature and it works great.  A regular, dial one that stays in the bird is just fine too.
• Three, a backup, instant-read thermometer.  I like having a backup for a second opinion that I can check a couple of different spots.
• Carefully place your thermometer.  I place my thermometer into the breast at an angle.  If you touch bone you will get a false read so avoid bone.  I double check around the thighs also with the instant-read when the breast is done.

And there you have it!  I hope you enjoy this recipe as much as I do.  Let me know if you have questions, I will do my best to answer them.  {Enjoy!}

{Autumn Apple Stuffing}

There are a lot of people that are not a fan of stuffing. I was one of them. I think the main reason was the texture...soggy, soggy stuffing. So, I would say my number one suggestion for stuffing is regulating the moisture. For this recipe, I use apples to do that.


Although this is a pretty basic stuffing you can certainly take the base and play around to swap out different breads (corn bread perhaps) and add additional ingredients (maybe some dried cranberries) to create your favorite mix. All the while keeping in mind the moisture level is key!


Here is how I make mine...

Start with butter. I like to use a couple of tablespoons. Keep in mind, this is essentially a bread dish...butter and bread are best friends, so don't be shy with the butter.

Next, I like to add carrots to my stuffing. One carrot, peeled and roughly chopped...

one onion, chopped...

two stalks of celery, chopped...

and an apple peeled and chopped. Again, this helps regular the moisture and adds a sweetness to the stuffing. I like to use fuji apples or granny smith for a little more zest.

You can play around with the spices to vary the flavor of your stuffing. The most basic is poultry seasoning which is a blend of sage, thyme, marjoram and rosemary. You can also use fresh herbs - I like to add some fresh sage. I'm adding a couple of teaspoons. 


In addition to your spices and herbs, season well with salt and pepper.

At this point, I cook all of the ingredients together until they are tender, but not mush.

When your veg is ready, mix with your bread. I'm using a bagged mix of bread (14 oz) because I'm reserving my stashed away bread heels and other goodies that I keep in a gallon ziplock in the freezer for Thanksgiving. Make sure that the bread is completely dried out.

Now, to add the broth. I add between 2 to 2 1/2 cups of broth depending on the moisture level. Add in some broth and mix it together. Give it a minute to soak in and then check the moisture level. Your bread should no longer be dry, but should not be soggy and there should be no extra liquid at the bottom of the bowl.

When you reach the consistency that you like, spoon the mixture into your casserole dish and cover with foil.

Bake at 350 degrees for about 30 minutes to warm through.

Finally, the finished product.

I should address that this is actually "dressing" since it is not stuffed into the bird. I prefer cooking the stuffing dressing separately because of the moisture control of the method. I think it is much harder to control when it is in the bird. As for the turkey, I think that by using a brine and filling the bird with other ingredients like onion and herbs, it stays moist and flavorful sans stuffing.


{Enjoy!}

{Make Ahead Mashed Potatoes}

One of my favorite things at Thanksgiving is mashed potatoes.  I do not like having to fuss with them at the last minute when you are trying to pull together a meal though.  I am also a bit particular on the consistency, not to soupy and definitely not like glue.

I came across a make ahead mashed potato recipe when a friend made them last year for a potluck dinner.  I researched a few variations (you can find tons online) and settled on this one.  They have a deliciously rich and creamy texture without tasting like they are loaded with cream cheese and sour cream.  I get rave reviews and they are so simple.  

I typically make the recipe a day or two before I serve them and take them out of the refrigerator about an hour before putting them in the oven to heat.  You can also make them and eat them right away or freeze them (consider freezing half the batch for later) and completely defrost before reheating.

On to the recipe:

Start with a 5 pound bag of good old russet potatoes.

Peel, chop and put them in a pot of cold water that has been well salted.  This is the best time to season the potatoes so don't forget the salt!

Starting the potatoes in cold water ensures that they cook evenly.

Bring the potatoes to a boil and cook until they are tender and mash easily.

(I saw a trick on Pinterest where you can use a spoon to keep the pot from boiling over.  I never got the pot hot enough for that to happen, so I guess I will try again another time and let you know how it goes.)

For the mashin' ingredients you will need:

1 stick of butter

1 cup of sour cream

8 oz cream cheese (one box)

Add your potatoes that have been well drained and mash away.  I'm cheating and using my mixer!

I like to whip them so they are really fluffy.

At this point, you can adjust your seasonings and add any additional ingredients you might like.  Perhaps some garlic powder or chives...

I left mine plain.

Finally, toss them into a greased, oven-safe dish and cover with foil.

You are ready to heat, chill or freeze!  Remember to take them out of the fridge for about 30-60 minutes so they have some time to come up to room temperature.  This allows them to heat evenly.  Heat in a 350 degree oven for about 30 minutes and enjoy!

{Alton Brown's Cranberry Sauce}

I'll admit it, I grew up eating cranberry sauce out of the can...jellied cranberry sauce.  That's right, the stuff that makes the fffllllwop sound when it comes out of the can.  We would slice off the amount we wanted from the perfectly formed log with the can imprints.  I'll also admit that I liked it.  

Last year though, I decided that I would venture out and try making homemade cranberry sauce and I don't think I will ever go back.  To be specific, I would never go back or make anything other than Alton Brown's Cranberry Sauce.

The thing that really makes the cranberry sauce is the use of honey as a sweetener.  It gives the sauce a more complex flavor that regular sugar would lack.

The recipe (below) can be found here on the Food Network website along with a video.  I have also included the picture from the site.  That's right!  He even shows you how to mold it into a perfect can shape complete with ribs and the ffflllwop sound!  I opted to skip that step and served mine in a bowl.

The recipe is very simple to make, but it requires time to chill.  This is the perfect excuse to make it the night before while enjoying a glass of wine.

Ingredients
1/4 cup freshly squeezed orange juice
1/4 cup 100 percent cranberry juice, not cocktail
1 cup honey
1 pound fresh cranberries, approximately 4 cups

Directions
Wash the cranberries and discard any soft or wrinkled ones.

Combine the orange juice, cranberry juice and honey in a 2-quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes. Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well. Remove from the heat and allow to cool for 5 minutes.

Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight.

Remove from the refrigerator, overturn the mold and slide out the sauce. Slice and serve.

Note:  I suggest picking up some extra cranberries.  They make beautiful and simple centerpieces.

{Crock Pot's Orange-Spiced Sweet Potatoes}

I'm skipping around a little in my Easy Thanksgiving Line-up, but I am going from one slow cooker ready item to another.

I found this recipe after when a friend of mine had to travel from one Thanksgiving dinner across town a few towns over for another dinner and needed a side dish without a lot of fuss. We looked through some of my slow cooker books thinking that would be the easiest way to go and found this delicious recipe.

When brainstorming my menu for last year, I knew this would fit perfectly with my other low-stress recipes. It has a wonderful mix of spices and was a breeze to prep. Everyone thought it was very tasty without being too sweet. There is also a variation included if you like the idea of mashed sweet potatoes.

{Photo: Crock Pot: Slow Cooker Recipes for All Occasions}

Orange-Spiced Sweet Potatoes

Makes 8 servings

2 pounds sweet potatoes, peeled and diced
1/2 cup packed dark brown sugar
1/2 cup butter (1 stick), cut into small pieces
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp grated orange peel
Juice of 1 medium orange
1/4 tsp salt
1 tsp vanilla
Chopped toasted pecans (optional)

Place sweet potatoes, brown sugar, butter, cinnamon, nutmeg, orange peel, orange juice, salt and vanilla in slow cooker. Cover; cook on LOW 4 hours or on HIGH 2 hours, or until potatoes are tender. Sprinkle with pecans before serving, if desired.

Variation: Mash potatoes; add 1/4 cup milk or whipping cream. Sprinkle with a mixture of sugar and cinnamon.

I hope you enjoy the taste (and the ease) of this recipe as much as I did!

{Hot Spinach and Artichoke Dip}

This is the last of the three appetizer recipes for my Easy Thanksgiving Menu.

Since I have been forbidden from sharing our family Shrimp Spread recipe, I am sharing another easy favorite.  Alton Brown's Hot Spinach and Artichoke Dip is one of the simplest recipes and the best part - no need to use the oven.  This is very helpful on Thanksgiving when it seems like everything you make needs a spot!  The recipe instead uses the microwave, but my little secret....

My small Crock Pot!  This little guy is the perfect size for dips and spreads!

The best part is that you can whip everything up, let it heat while you cook (or enjoy a few glasses of wine) and serve it in the Crock Pot to keep it warm.

The recipe can be found here at FoodNetwork.com, but I have also listed it below.

Ingredients
1 cup thawed, chopped frozen spinach
11/2 cups thawed, chopped frozen artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder

Directions
Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.

I would suggest prepping the ingredients the day before or the morning of and storing them in the dish of the Crock Pot in the fridge.  A couple of hours before you are ready to serve, put it on high and stir well before serving.  Delicious with an assortment of bread and crackers.

This recipe is also great for potlucks because you can make it, transport in the Crock Pot and plug back it back in to make sure it is nice and warm without being underfoot of the hostess or other guests.

{Enjoy!}