How to prepare the perfect Thanksgiving meal

the key ingredient for thanksgiving is family and a thankful heart    

 

Key Ingredients: Garlic, Aunt Janes crazy mixed up salt, olive oil, onion, fresh herbs, bread, potatoes, turkey, French green beans, turkey bacon, and broth from turkey legs and thighs 

Stuffing

1.   Sauté olive oil, snipped parsley, garlic, red onion, fresh herbs (sage, rosemary, and thyme) and lots of celery until tender

2.   Add in 2 cups fresh broth made in advance from turkey legs & thighs, garlic, celery, parsley, onion, carrots, and water (prepared in slow cooker overnight)

3.   Melt butter and add in

4.   Add stuffing in pan to bread bowl comprised of four freshly baked bread loaves (2) rosemary olive bread, multi-grain wheat bread, sourdough cracked wheat

5.   Let cool and then mix bread with stuffing with hands 

Turkey

1.   Clean the turkey and remove the neck and giblets from both cavities

2.   Rub olive oil inside and on the skin of the turkey for moisture

3.   Place stuffing in both cavities of turkey and put any left over stuffing in a casserole dish to bake

4.   Place turkey into a turkey bag (Reynolds oven bag) and place corn starch in the bottom of the bag to prevent the bag from exploding in the oven

5.   Cook the turkey at 350 F, stuffed, for 3.5 to 4 hours for a 20-24lb turkey

6.   Place carrots, celery, parsley, garlic, and onion around the turkey inside the bag for flavor 

Potatoes

1.    Peel the potatoes

2.    Boil the potatoes with onion, parsley, and garlic for flavor

3.    Mash the potatoes

4.    Add in cream, cream cheese, Aunt Janes crazy mixed up salt, green onion and French seasoning for flavor

5.    Place in crock pot to warm

Green beans

1. Use French green beans
2. Season with French seasoning salt, Aunt Janes crazy mixed up salt
3. Add in onions, garlic, and two pieces of turkey bacon for flavor
4. Sauté the green beans until tender
5. Simmer green beans until ready to be served 

Gravy

1.   Make the broth ahead of time out of turkey legs & thighs, celery, carrots, onions, garlic, parsley, and crazy mixed up salt

2.   Separate the fat using a fat separator which filters everything but the pure liquid

3.   Add in corn starch for thickening

4.   Mix gravy until there are no lumps left

5.    Simmer and wait to thicken 

The Finished Product