It’s time guys! The Holidays are here! Today is my first Holiday related post and I am over the moon:) ……. Since Thanksgiving is fast approaching (in 2 weeks!!!) I wanted to share with you my guide to the perfect thanksgiving. Todays post will entail tips and tricks to help you during the feast and then some of my favorite Thanksgiving recipes!
NOTE: I am gluten-free and try to avoid dairy so if the recipes contain these items I use my own substitutions. If you have any questions regarding this leave a comment down below and I will respond. 🙂
Preparing for the Holidays can be very stressful, that is why I am going to share with you my tips and tricks that make preparing so much easier so you can actually enjoy the most wonderful time of the year:)
Print Out a Blank November Calendar
PHOTO BY DAVID MEREDITH
- 2 tablespoons balsamic vinegar
- 1 1/2 tablespoons pure maple syrup
- 1 tablespoon olive oil
- 1/2 teaspoon smooth Dijon mustard
- A pinch kosher salt
- Place greens in a large serving bowl
- Sprinkle pears, pecans, cherries and goat cheese over top of greens
- For dressing, whisk together balsamic vinegar, maple syrup , olive oil, mustard , and salt until emulsified
- Dress salad just before serving , or pass the dressing at the table
Credit : Two healthy kitchens
Herbed Sausage, Cranberry, and Apple Stuffing
- 10 cups cubed whole grain day-old bread ( or your favorite bread)
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 3 stalks celery, thinly sliced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup roughly chopped mushrooms
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried sage
- 2 teaspoons dried parsley
- 1 pound sweet or spicy sausage
- 2 cups diced apples (about 2 medium)
- 2 and 1/4 cup low-sodium chicken broth
- 2/3 cup dried cranberries
- Preheat oven to 300°F. Spread bread cubes out on two large baking sheets and bake for 15 minutes until browned crisp. Transfer to a large bowl
- Place butter in large skillet over medium-high heat. Add onion, celery, salt, and pepper. Saute for about 4 minutes until vegetables begin to soften. Add mushrooms, thyme, sage, and parsley. Continue cooking for another 3 minutes. Squeeze the sausage meat out of the casings into the skillet. Break up with spoon, then add the apples. Cook for about 4 minutes, until sausage meat is just about cooked through
- Remove from heat and stir the sausage/ apple mixture in with the toasted bread. Pour the broth on top, then the cranberries. Give everything a stir.
If using to stuff a turkey, allow to cool completely before stuffing. If baking the stuffing separately preheat oven to 350 °F Grease a casserole dish or spray a different dish with nonstick spray. Spoon stuffing into the dish, then bake for 40-45 minutes or until lightly browned and crisp on top. Garnish with fresh herbs before serving, if desired. Serve warm. Cover leftovers tightly and store in the refrigerator for up to 5 days. Reheat in the microwave.
Credit : Sallys Baking Addiction
Oven Roasted Parmesan Garlic Potatoes
- 3 pounds Yukon Gold potatoes, cubed evenly into 1-2 inch pieces
- 3 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- 4 garlic cloves, minced
- 1 tablespoon kosher salt
- 1 teaspoon fresh ground pepper
- 5 ounces finely grated parmesan cheese
- 2 tablespoons fresh chopped parsley
- salt and pepper to taste
- Preheat oven to 425 degrees F
- In a large bowl, whisk together olive oil, vinegar, garlic, salt and pepper. Toss the potatoes in the olive oil mixture until they are well coated. Arrange on a baking pan in a single layer
- Roast potatoes in the preheated oven for 35-40 minutes, turning once
- Remove potatoes from the oven and place back into the large bowl. Sprinkle parmesan cheese over potatoes and stir to coat. Arrange back on the baking pan and place back into the oven for about 10-15 minutes, or until cheese begins to brown and crisp.
- Sprinkle with fresh chopped parsley and serve immediately
Three Cheese Risotto
- 3 cups chicken broth
- 2 tablespoons butter
- 1/2 medium yellow onion, diced
- 1 cup Arborio rice
- 1/4 cup dry white wine
- 1/2 cup freshly shredded mozzarella cheese
- 1/2 cup freshly shredded fontina cheese
- 1/2 cup freshly shredded parmesan cheese
- salt and pepper to taste
- Heat chicken broth over medium heat. Reduce heat to low while you prepare the rice.
- Melt butter in a pan over medium heat. Stir in onions and cook until they are translucent. About 5 minutes.
- Stir in rice just until it is coated in the butter. Do not brown. Pour in wine and cook until wine absorbs. Pour in one ladle of hot chicken broth. Stir consistently until liquid is absorbed. Repeat process, one ladle at a time, until all broth has been absorbed by the rice.
- Remove from heat. Stir in mozzarella, fontina and parmesan cheese until they melt. Season to taste with salt and pepper. Let stand a few minutes. Serve.
I hope you guys enjoyed this post, if you have any questions leave a comment down below and I will respond! Also, if you are new please follow my blog and join me on my journey!!! I hope everyone has a great day 🙂