HOLIDAYS
HOLIDAYS
Thanksgiving can be a very stressful holiday, but when you have the right tips, you can get anything done effectively, efficiently, and with elegance!
For Vegetarian Style, omit the sausage.
Makes one 18 x 12 inch sheetpan.
Tips
We use this size pan to cut the stuffing into shapes for our mini turkey meals. You can use a deeper pan if you like and also you can omit the cream and use vegetable or turkey stock if you like
We use this size pan to cut the stuffing into shapes for our mini turkey meals. You can use a deeper pan if you like and also you can omit the cream and use vegetable or turkey stock if you like
Ingredients
- 1.5 Lbs Sausage out of casings
- 1 large onion (diced)
- 2 Whole celery (diced)
- 1 Whole carrot (diced)
- 2 Oz butter
- 2 Tbsp garlic (chopped)
- 3 Cup heavy cream
- 3 Whole eggs
- 2 egg yolks
- 10 Cup diced foccacia or whitebread or any bread of your choice
- 2 Tablespoon chopped parsley
- 1 Tsp salt and pepper
Steps
- Cook the sausage and drain the fat. In the same pan add the garlic and butter then add all the remaining vegetables. Cook till tender and then cool a bit.
- Mix the eggs and cream and add to the vegetables with the sausage and then add the bread, salt and pepper and the parsley. Pour into your baking pan and bake at 350 degrees for 12 to 15 minutes till set
- Defrost your Turkey at least 2 days ahead of time. This will ensure a very moist cooked bird.
- Do what you can ahead of time. This will relieve stress and allow you to enjoy your family and friends the day of.
- Prepare your stuffing and cranberry sauce 3-4 days in advance. These items will hold really well and will reheat perfectly with out sacrificing quality.
- Cook your mashed potatoes the day of. The secret ingredients of “wow”-worthy mashed potatoes are butter and heavy cream with just the right amount of salt and pepper. Cook, whip and serve for the best results.
- While cooking your turkey, make sure you baste it with its natural juices every 15-20 minutes!
- For best results, cook the bird at 350 degrees.
- To know when your turkey is done cooking, purchase a thermometer and place in the center of the turkey’s breast. When it reaches between 165 and 170 degrees, it’s done.
- It’s better to cook the turkey in the oven alone earlier in the day and then leave it on top of the stove, covered. With the turkey out of the way, the oven will be free to heat up your side dishes easily (for a very tasty side, try our delicious foccacia stuffing).
- Do not reheat the bird for dinner. Once your side dishes are hot and ready, be sure to reheat your gravey to make it warm. Carve the bird and then serve with gravey.
- Set up your dining room table the weekend before. That way you can take your time creating a beautiful table with place cards and all.
- If you are having a large group over, consider setting up your table formally (as if it were a sitdown) but instead of having the food at the table, set up a buffet in the kitchen. This way everyone can make a plate and still have room to sit down together at one table.
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