Thursday, November 23, 2006 Our Thanksgiving Feast! For more than 5 years I have been the Thanksgiving/Christmas Dinner preparer.  My Grandmother always pulled our huge family together for these meals, but after she went to be with Christ, our family drifted apart.  I guess each one of us making our own traditions.  Our Thanksgiving tradition is my mom makes an asparagus casserole and keeps the kids overnight, so I can cook, cook, bake and cook!   I must say I love to cook!  I'm not so much a baker (ha even though that is my maiden name).  Anywho, this year is a little different!  Morgan our 13 year old graduated from staying at my mom's house to staying home and helping with the meal!  He was soooooo excited about this!  Lucky, Morgan and I prepped and had a blast goofing off last night.  Now my precious helpers are fast asleep while the alarm clock blasts at my hubby's head!  LOL Here I sit eating my peanut butter banana toast ignoring it.  I'm so bad.   How does anyone learn how to cook Thanksgiving dinner?  Why trial and error of course!  Oh my, have I had some error!  Now however, I have found the best most tasty recipes!  My family just genuinely loves them all!  I decided I would share them for my post today.   Good Eats Roast Turkey   1 (14 to 16 pound) frozen young turkey For the brine: 1 cup kosher salt 1/2 cup light brown sugar 1 gallon vegetable stock 1 tablespoon black peppercorns 1/2 tablespoon allspice berries 1/2 tablespoon candied ginger 1 gallon iced water For the aromatics: 1 red apple, sliced 1/2 onion, sliced 1 cinnamon stick 1 cup water 4 sprigs rosemary 6 leaves sage Canola oil   Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled. Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining. A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes. Remove bird from brine and rinse inside and out with cold water. Discard brine. Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil. Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours     Crock Pot Dressing INGREDIENTS: 8-inch pan cornbread 8 slices day old bread, toasted and cubed 4 eggs 1 med. onion 1/2 c. chopped celery 1 to 2 tsp. poultry seasoning 1/2 tsp. black pepper 2 cans cream of chicken soup 2 tbsp. butter or margarine PREPARATION: Grease slow cooker. Crumble cornbread into a large mixing bowl. Add all ingredients except the butter. Pour dressing mixture into the slow cooker and dot with butter. Cook on HIGH for 2 hours or on low 3 1/2 to 4 1/2 hours.     Low Carb Praline Pumpkin Pie   Praline Crust: 2 tablespoons hot melted butter 1/2 cup finely chopped pecans 1/2 cup sugar substitute (recommended: Splenda) 1/8 teaspoon salt 1/8 teaspoon ground cinnamon Pie Filling: 1 (15-ounce) can no sugar added pumpkin filling 3/4 cup sugar substitute (recommended: Splenda) 1 tablespoon plus a dash pumpkin pie spice 1 1/4 cups heavy cream 4 eggs Low Carb Whipped Cream, recipe follows Preheat oven to 350 degrees F. Make the crust: Mix all crust ingredients together in a small bowl. While mixture is still warm from the butter, press it evenly into the bottom of a deep-dish pie pan. Bake for about 5 minutes, or until browned. Remove piecrust from oven. Preheat oven to 425 degrees F. Make the filling: Place all filling ingredients in a medium bowl and mix well with a wire whisk. Pour filling into prebaked piecrust. Bake for 15 minutes and then reduce the oven temperature to 350 degrees F. Continue to bake for an additional 50 to 55 minutes. To test for doneness, stick a toothpick in the center; if it comes out clean, the pie is done. Cool and then chill before serving. To serve, top each slice with a dollop of low carb whipped cream. Low Carb Fresh Whipped Cream: 1 cup heavy cream 1/3 cup sugar substitute (recommended: Splenda) 1 teaspoon no sugar added vanilla extract With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Transfer to a pastry bag or just spoon onto pie. Nutrition Information Nutritional Analysis per serving Calories 241 Fat 24 grams Saturated Fat 12 grams Carbohydrates 7 grams Fiber 1 gram Net Carbohydrates 6 grams     Braised Greens 3 tablespoons olive oil 1/2 pound bacon slices, roughly chopped 4 garlic cloves, thinly sliced 2 cups chicken stock 1/3 cup cider vinegar 2 tablespoons sugar 1 bunch collard greens, ribs removed 1 bunch mustard greens, ribs removed 1 bunch red Swiss chard, ribs removed Salt and freshly ground black pepper   In a large pot heat oil and bacon over high heat until bacon is well browned. Stir in garlic and cook 45 seconds. Deglaze with chicken stock and vinegar. Add sugar and greens and partially cover. Lower heat to medium and cook for 30 minutes. Season with salt and pepper, to taste.     Yummy!  I can't wait!   Anywho!  I am thankful for God's many blessings!  My hubby who loves me, My sweet boys, and the little princess that is on the way, and a warm home! Have a wonderful Thanksgiving, guys!!   God Bless,   • Post A Comment! • Send to a Friend! Comments Thursday, November 23, 2006 - Untitled Comment Posted by Andrea Happy Thanksgiving to you too. May your day be bright and filled with thanks. God bless you and yours~ Andrea • Permanent Link Saturday, March 10, 2007 - Untitled Comment Posted by Andrea I sure would have loved to see this blog continue! It looks like it would have been wonderful!! I'm sitting here wondering if you've had your baby and how everything went. Maybe you'll come back someday and pick up your blog where you left off. I hope so. Love~ Andrea • Permanent Link