My favorite holiday is coming up! Who doesn’t love Thanksgiving?! It’s all about sharing with your loved ones. (And eating tasty food!)
Of course, the food is the main event! With a nice big turkey, Thanksgiving can continue on for days with all those leftovers. We love turkey pie with a little parsley on top!
I like to buy an organic, hormone-free 20 pound turkey and bake the heck out of it! I heat the oven to 350 degrees and first cook it upside down. Then when you flip it in the bag for the next two hours, it gets all the goodness and juices flowing out of it. It’ll just melt in your mouth!
One of my other favorite dishes to make is stuffing– the old fashioned way. Here are the ingredients:
- 1 or 2 bags of Pepperidge Farm herb-seasoned stuffing mix
- Carrots, between 5-8 sticks, chopped finely
- Celery, between 5-8 sticks, chopped finely
- 1 large white onion, chopped finely
- Garlic, 1 clove chopped finely
- Dried cranberries, 1 cup
- Walnuts (or chestnuts– whatever your heart desires) 1 cup
- Butter, half a stick
- Salt and pepper
First sauté your large white onion in butter. Throw in chopped celery, garlic, and salt and pepper. Once you have that base, add in cranberries and finely chopped carrots and walnuts. Then let it cool, and stuff the turkey. I also like to put some aside in a pan and cook it along with the turkey to have leftovers for sandwiches.
For killer cranberry sauce, boil a bag’s worth of cranberries and a cup of sugar in water. Watch them until they open up, they’re soft, and they thicken and gel. Pour the sauce in a pan and let it sit for a bit, then put it in the fridge. You can make the sauce the night before or the day of.
I love to make fresh pumpkin pie for dessert. It’s easiest to get pre-prepared dough. You’ll also want to pick up pumpkin mix, condensed milk, and cinnamon. Stir up the ingredients and pour them onto the dough, then bake at 35o degrees for an hour. Apple pie is another option.
No Thanksgiving meal is complete without a fabulous wine. With Lake Placid’s cold, cozy winter I like to get a full bodied Pinot Noir. One of my favorites is the Reserve Pinot Noir from Angeline Vineyards.
We have a small family, but Thanksgiving always gives me a chance to appreciate it even more. We also like to have our closest friends over and entertain them. Whatever your plans are this year, we hope you enjoy some delectable food with your near and dear!
