pen rainbow

Tuesday, October 6, 2015

Tuesday's Cupboard—Thanksgiving Rehearsal

From the cover of Weight Watchers Magazine, Nov/Dec 2012


A Harvest Dinner


Fresh sage, parsley, thyme & chives


classic herb roasted turkey
cornbread stuffing with sausage
maple-roasted parsnips & carrots
lemony brussel sprouts
orange cranberry sauce
rich turkey gravy

classic pumpkin pie
whipped cream

Start with a 10-12 lb. turkey
I like Diestel turkeys from Whole Foods


Fresh lemon zest & lemon juice
Combine with unsalted butter & herbs
to baste the turkey under the skin as it roasts

Easy-peasy cornbread-sausage stuffing with
corn & fresh sage baked in a casserole

Cranberries with orange zest, orange juice, agave & cinnamon

Crispy parsnips

Gorgeous heirloom baby carrots

Roasted root veggies with maple syrup, Dijon mustard & thyme


Brussel sprouts & sliced mini-bell peppers tossed in
sour cream, garlic, and fresh lemon—topped with toasted breadcrumbs


Add gravy made from pan juices, white wine & giblet broth...


Dinner is served.




PIE LATER