Hello everyone, Happy Thanksgiving!
I’ve been looking forward to this post for weeks. For Thanksgiving dinner my mom and I decided to cook together!
We decided on the following list: Chicken, Mashed Potatoes, Gravy, Cranberry Sauce, Salad, Brussel Sprouts, Green Beans, Bread Rolls, Stuffing, Pecan Pie, Caramel Bars and Sparkling Apple Cider.
I was in charge of the desserts, mashed potatoes, gravy and bread rolls, so I’ll be sharing recipes for those today!
- 1lb Russet Potatoes
- 1lb Yukon gold potatoes
- 4 tbsp. butter
- 3/4 cup milk
- 8 oz. cream cheese (softened)
- 2 tbsp. chives
- Measure the potatoes on a weight scale to make sure there’s about 1lb of both types.
- Peel the potatoes and slice them into 1-2 inch pieces.
- In a pot boil some water (low to medium heat) and toss the potatoes in. Make sure the water covers the potatoes.
- Boil potatoes in water till they are not translucent anymore (about 30-40 mins).
- Drain the water from the potatoes and let the potatoes cool in the strainer (about 5 mins).
- In the same pot used to boil potatoes, mix butter, milk and cream cheese. Use a fork and a masher to mix in the potatoes.
- Keep mixing until the mixture is smooth (5-10 mins), and add salt and pepper.
- Pour Mashed Potatoes into a serving bowl. Optional: Top with chopped chives.
Tip: When prepping mashed potatoes several hours before, add only half of the milk, butter and cream cheese. Add the rest right before serving. This way the potatoes will not taste dry!
- 1 cup chicken stock
- 1-1 1/2 cup water
- 1-2 chicken bouillon cubes
- 4 tablespoons unsalted butter
- 5 tbsp. all-purpose flour
- 1 tsp onion powder
- 1/4 tsp dried thyme
- 1/2 tsp dried sage
- 1 tsp dried rosemary
- Measuring Cups/ Spoons
- Stirring Spoon
- Start by mixing the butter, thyme, sage, rosemary and onion powder. Add the flour in even increments to make sure it is mixed in.
- Add 1 cup of chicken stock and mix, so that there are no lumps.
- Add 1 cup of water and stir in chicken bouillon cube(s). Keep mixing until all ingredients are mixed in.
- If the gravy is too salty, add 1/2 a cup of water. If it’s not thick enough, feel free to add 1 tbsp. more flour too!
- Serve and enjoy!
Tip: If you use broth from your chicken or turkey, you don’t have to add salt and herbs (since it will be in the broth).
- 3/4 cup light corn syrup (Karo)
- 3 eggs
- 3/4 – 1 cup granulated sugar
- 3 tbsp. butter (melted)
- 1 tsp pure vanilla extract
- 1 1/2 cups coarsely chopped pecans
- 9 inch unbaked/ frozen deep dish pie crust
- Measuring Cups/ Spoons
- Aluminum Foil
- Mixing Spoon
- 9 inch baking pan
- Mix the corn syrup and eggs together in a big bowl. Add sugar, melted butter, and vanilla extract. Whisk until everything is mixed.
- Chop 1 1/2 cups of pecans roughly and mix them into the bowl.
- Set the pre-baked pie crust into the pan and cut off excess. Pinch together the outsides and pour the contents on the bowl in.
- Cover the pan with foil (to prevent the crust from browning) and bake for 60-70 mins at 350 degrees.
- Let the pie cool 2-3 hours before serving. Optional: Add vanilla ice cream on top!
I decided to use a “Red Lobster Cheddar Biscuit Mix”. Instead of 3/4 cup of cheddar cheese, I used 1 cup and baked for 14 minutes. Here’s how they turned out:
Question of the day: How was your thanksgiving dinner or week?
If you have any questions or suggestions regarding the recipes, send me a message on my form or drop it in the comment section. 🙂
🔊 Since this post was getting too long, I decided to make a second part for the Pecan-Caramel-Chocolate bars, be on a lookout for that. See you next Friday, thanks for reading!