Thanksgiving Menu

Happy Thanksgiving!  This year we had a quiet little celebration by ourselves.  I didn’t want to spend all day cooking, nor did I want to create a ton of leftovers, so I just kept a simple menu.


Menu

Turkey breast smothered in rosemary, thyme, garlic, and extra virgin olive oil
Buttermilk mashed potatoes
Green bean casserole
Cranberry, orange, and pear compote
Cranberry and cherry cobbler

I picked some fresh rosemary and thyme from the garden.  I had a little bit of dill left over in the fridge.  I minced them all finely together with the garlic.  After sprinkling the turkey breast generously with extra virgin olive oil, I scooped the herbal mixture into my hands and poured course sea salt into my hands.  I rubbed this all into the turkey breast.  I made sure to get it all over and tuck it under any flaps.  After I washed my hands, they were sooooo soft.  (Note to self: Next time I need a manicure, go for the sea salt and olive oil.)  I then baked the 1.70 lb. turkey breast for 1 h. 10 m. at 325.  It was just a tiny bit dry, so I will do just under an hour next time for this size.

Buttermilk mashed potatoes.  I boiled six potatoes in the pressure cooker.  Then I put them in the kitchen aid mixer and slashed them a few times with a knife.  I let the mixer do the rest.  I added butter, salt, and buttermilk and I beat it a lot so they would be fluffy.  I usually leave the skin on the potatoes.

Green bean casserole was made from cans, which is always a nice time saver.  It’s my husband’s favorite and we all like it, but I really do want to try this healthier version sometime.  I had some leftover cucumber salad on my Thanksgiving plate.  The boys didn’t want any, which didn’t bother me, because I love cucumber salad.  The cranberry compote was very delicious, although its tangy sweetness overpowered the flavor of the meat.  I slowly simmered 1/2 bag of fresh cranberries, with 1 cut up orange, 1 cut up pear, 1 cinnamon stick, 4 whole cloves, approx 4 tablespoons maple syrup, and 3 tablespoons granulated sugar.  It was so good, but almost too good to go with the meat.

For dessert I made up a cranberry and cherry cobbler in the slow cooker.  We served it with cherry ice cream, that Luke picked out last week when he accompanied me to the grocery store.  He saw the red container and said: “Cherry!”  Haha, I guess they colored that ice cream container the exact shade of red that children associate with cherries.  It was perfect with the cobbler.

PS: Do you know how they harvest cranberries?  I bet you do. It is really beautiful.  Here is a youtube video about harvesting cranberries.

Comments

  1. says

    Looks like a nice Thanksgiving. Simple is always better. We ended up traveling – never a simple thing! – and I’m ready to be home now! Your turkey breast looks yummy. Our families tend to have the dry bird so my husband and I have never been big turkey fans. (I think we just need to figure out how to “cook it right” ourselves!)

    And the ice-cream looks perfect with the cobbler. Luke did a great job picking it out! :)

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