Thanksgiving Day Captured in Photos
Remember how I told you I decided to just roast a big chicken since there was only going to be 3 of us for Thanksgiving dinner? Well I took hubby Tom with me to the store Wednesday evening and when he saw the fresh turkeys he just had to have one! We got the smallest one they had and it was around 12 pounds. I found a recipe for roasting a perfect turkey from Barefoot Contessa and let hubby prepare it. I have to say it was the best, most delicious, moist turkey we have ever had! The recipe called for fresh thyme but I had fresh rosemary so we went with it and the flavor was amazing!
Barefoot Contessa’s Perfect Roast Turkey Mashed Potatoes with Sour Cream & Chives
Sweet Potatoes with Pecan Praline Topping Roasted Root Vegetables with Maple Syrup
Oven Roasted Broccoli My Plate
Pumpkin Pie With a little whipped cream
We got up early, got the turkey in the oven and baked the pie. We had a nice video chat with daughter Katy in Spain. A group of the International students were going out to dinner last night at a restaurant owned by some former USA residents. Katy said everyone was sad because they knew their moms and grandmothers were back home cooking amazing holiday dinners. I can’t wait to hear how their holiday dinner so far away from home turned out.
After our video chat, Tom and I headed outside to rake and mulch leaves! Hubby got out there before me and had the front raked and leaves piled up. I put them in our wood chipper which made mulch out them in quick order. Hubby Tom spread them around as needed in the garden areas of the landscape. I raked the side yard. It was our work out for the day! Good for the upper arms! We went back inside, cooked, ate and cleaned up our mess. David was thrilled to have his dish of sweet potatoes with the praline topping. Then we decided to go see the movie RED. Not too many people at the movies either so we got good seats. It was a lovely day filled with relaxed family time and great food. The only thing that could have made it better was if Katy had been here with us.
What to do with your leftover turkey
Earlier this week I made white chili and you can use either chicken or turkey in this recipe. Just chop or shred the poultry meat. This recipe came from my friend Judy who, at one time years ago, helped out at a Bed and Breakfast that served this soup. I have passed this recipe on to many other people over the years. My mom makes it every Christmas Eve. It is a hit with everyone who tries it. This recipe is super easy, uses common pantry items, is economical and easy to double if feeding a crowd. Your’e gonna love it! The canned green chiles add tons of flavor, a little color and a little heat. To round out the Mexican flavor you saute a little fresh onion and out of the pantry grab the, ground cumin, garlic powder, oregano, cayenne pepper and dried cilantro. Pop open some canned beans and chicken broth and in a matter of 40 minutes you will be calling out “soups ready!”
I had this recipe for Cheddar Cornmeal Biscuits with Chives in my to try pile and they were a nice addition to the soup. Be sure and choose a good quality extra sharp cheddar cheese. Since you are using a small amount of cheese you need the extra sharp so the flavor comes through. The chives add a delicate onion undertone, the biscuits were even better the next day as the flavors had a chance to meld together. Yummy!
- 2 Tablespoons olive oil
- 1 pound raw, boneless skinless, chicken breast, cubed or 12 ounces shredded cooked chicken or turkey meat
- 1/2 cup onion, chopped
- 4 cups chicken broth
- 2 small cans, chopped green chiles, mild
- 2 teaspoons garlic powder
- 2 teaspoons, ground cumin
- 1 teaspoon oregano
- 1 teaspoon dried cilantro (of course you can use fresh, about 1 Tablespoon, chopped)
- 1/4 teaspoon cayenne pepper
- 2 – 16 ounce cans white beans, undrained
- Optional garnishes;
- fresh chopped cilantro
- shredded cheese
- avocado, diced
- tortilla chips
- sour cream
1. If using raw chicken or turkey, saute meat in oil in a dutch oven, when cooked completely, remove and keep warm. If using left over chicken or tureky, skip the first step and proceed to step 2.
2. In dutch oven over medium heat, add oil, saute onion until translucent, about 2 minutes, stir in broth, chiles and seasonings. Simmer about 30 minutes. Stir in chicken or turkey, beans undrained and simmer for 10 minutes or until mixture is hot enough to serve. Ladle into bowls and add garnishes if desired.
Note: The original recipe called for twice this amount of chicken but I have found that if I shred the chicken or turkey meat it takes up more volume than diced and 12 ounces is plenty! You can halve this recipe if desired, but it does freeze well so why not make a big batch and have some ready to go in the freezer for future meals.
Yield: 8 Servings.
Per Serving (excluding unknown items): 266 Calories; 6g Fat (20.4% calories from fat); 24g Protein; 29g Carbohydrate; 6g Dietary Fiber; 35mg Cholesterol; 420mg Sodium.
Old WWP 5 / New WWPP 6
Adapted from a B & B recipe from Judy
Cheddar Cornmeal Biscuits with Chives
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal, preferably stone-ground (see Shopping Tip) Use what you have on hand.
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup shredded extra-sharp Cheddar cheese
- 2 tablespoons cold butter, cut into 1/2-inch cubes
- 3/4 cup reduced-fat sour cream
- 1/4 cup finely chopped fresh chives
- 1 tablespoon honey, (optional)
- 3-5 tablespoons low-fat milk
Preheat oven to 400°F.
- Combine flour, cornmeal, baking powder, baking soda, salt and pepper in a food processor. Pulse a few times to mix. Add cheese and butter and pulse again until the mixture looks pebbly with small oat-size lumps. Transfer the mixture to a large bowl.
- Add sour cream, chives and honey (if using) and stir with a rubber spatula until almost combined. Add 3 tablespoons milk, stirring, just until the dough comes together; add more milk as needed until the dough holds together in a shaggy mass. Don’t overmix.
- On a lightly floured surface, lightly pat the dough into a rectangle about 9 by 5 inches and just over 1/2 inch thick. Using a large chef’s knife, divide the dough evenly into 12 biscuits. Place on an ungreased baking sheet.
- Bake the biscuits until lightly browned on top, 14 to 16 minutes. Serve warm or at room temperature.
Yield: 12 Servings
Per serving : 131 Calories; 5 g Fat; 3 g Sat; 1 g Mono; 15 mg Cholesterol; 17 g Carbohydrates; 4 g Protein; 1 g Fiber; 318 mg Sodium; 39 mg Potassium
Old WWP 3 / New WWPP 3
Tips & Notes Shopping tip: Find stone-ground cornmeal in the natural-food sections of supermarkets, in natural-foods stores or online at kingarthurflour.com and bobsredmill.com.
Recipe Adapted From Eating Well
I still have that whole chicken to do something with today. We will have an abundance of poultry to use up! Anyone want to come over for dinner? I plan on making some soup and freezing some of the meat to use later on. If you want to use up your turkey left overs and make them taste like something new try using it in any of the following recipes or use it in one of your favorite recipes that calls for chicken and substitute turkey!
ADD YOUR THOUGHTS
What do you do with your holiday meal leftovers?