Today I am going to share a menu with you, and a favorite Thanksgiving recipe, as promised. I just bought a book called Thanksgiving 101 from Amazon and am looking forward to adding it to my collection. You can check it out here. (When I was buying, there were used copies to be had... I love finding used copies. Of course, as an author I should encourage you to buy everything new. Ahem.)
Here's our menu at the Whalen house for this week:
Barbecue pork chops on the grill, pasta salad, corn
Meatloaf, homemade mac and cheese, green beans
White chile served with tortilla chips, sour cream and shredded cheese
Waffles and bacon, cooked apples
Baked Ziti with Italian Sausage, salad, bread
Crispy Oven Chicken, Steamed Broccoli, Mashed Potatoes
And here's a Thanksgiving recipe, as promised:
We'll start with the turkey. Never cooked a whole turkey before? This is an easy way to do one!
(This recipe is from my holiday ebook: A Recipe For Christmas JOY, available from Proverbs 31 Ministries.)
1 Tbsp. All-purpose flour
2 ribs sliced celery
1 medium sliced onion
1 (12-24 pound) thawed turkey
Heat oven to 350 degrees. Shake flour into oven bag; place bag in roasting pan that is at
least 2 inches deep. Add celery and onion to bag. Remove neck and giblets from turkey.
Rinse turkey, pat dry with paper towels. Brush with oil. Place turkey, breast side up, on
top of vegetables. Close bag with nylon tie; cut six ½ inch slits in top. Insert meat
thermometer through slit into thickest part of thigh, not touching bone. Bake until meat
thermometer reads 180 degrees.
2-2 ½ hours for a 12-16 pound turkey
2 1/2 – 3 hours for a 16-20 pound turkey
3-3 ½ hours for a 20-24 pound turkey
When done, let turkey stand in bag for 15 minutes. Remove from bag, discard vegetables
and reserve drippings for gravy, if desired.
The bag really does seal in the juices and results in a turkey that is not dry-- always a good thing.
Next week, we'll move on to side dish recipes. Hope you'll come back and visit then!