Thanksgiving! (Recipes included!)

For the first time in 10 years, I didn't make Thanksgiving dinner. Okay well at least not all of it. Vince and I went to Maryland this year for Thanksgiving instead of staying home all because of a very special little girl (Savvy). It was her 1st birthday too and we had to be there!

Jess' grandma made the turkey and Mike's dad made the ham. Jess and I made the side dishes and some desserts and everyone else brought some appetizers and desserts as well.

If you haven't noticed, cooking is one of my passions in life. I really enjoy it. Like I said it's been a tradition that I make thanksgiving dinner for my family. I make everything from the Turkey to cranberry sauce with my little sister and little brother as my helpers. I missed it a lot. Usually we hang out and prep almost everything the night before while watching Friends. We then wake up the next morning and start cooking some more. We goof off and teach my younger siblings some techniques about cooking and of course boss them around. :) Don't get me wrong I had a great time with Jess in the kitchen but Thanksgiving was just a little different for me this year :D I still got to boss her around - she's a great helper but could use a little bit more experience in the kitchen! Love you Jess!

I emailed my sister all of recipes for what I would prepare and she did an awesome job according to my mom although I was told it was a little different. I'm very proud of her! Although she told me that next year I better be there to cook.

Some people asked me for some recipes. So here they are!

Butternut Squash Salad with Warm Apple Cider Vinaigrette

• 1 butternut squash, peeled and 3/4-inch diced
• extra virgin olive oil
• 1 tablespoon pure maple syrup
• Kosher salt and freshly ground black pepper
• 3 tablespoons dried cranberries
• 3/4 cup apple cider or apple juice
• 2 tablespoons cider vinegar
• 2 tablespoons minced shallots or red onions
• 2 teaspoons Dijon mustard
• mixed greens salad
• 1/2 cup walnuts halves, toasted

Preheat the oven to 400 degrees F.


Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.


While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.


Place the greens in a large salad bowl and add the roasted squash mixture, the walnuts,. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

Turkey Gravy

• 1/4 pound (1 stick) unsalted butter
• 1 1/2 cups chopped yellow onion (2 onions)
• 1/4 cup flour
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Defatted turkey drippings plus chicken stock to make 2 cups, heated plus some chopped turkey
• 2 tablespoon Cognac or brandy

In a large saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.

Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Season, to taste, and serve.

Thanksgiving Leftover Soup

• Carcass from one 12-14 pound roasted turkey, picked clean
• 2 large onions, one quartered and one chopped
• 4 peeled carrots, 2 coarsely chopped and 2 sliced
• 4 stalks celery, 2 coarsely chopped and 2 sliced
• 6 garlic cloves, 4 smashed and 2 chopped
• 1 bay leaf
• 10 whole black peppercorns
• 1 tablespoon extra-virgin olive oil
• 2 large eggs
• 6 tablespoons all-purpose flour, plus more as needed
• 1/2 teaspoon salt, plus more as needed
• Freshly ground black pepper, to taste
• 2 cups leftover stuffing
• 2 sprigs fresh thyme
• 2 cups shredded leftover turkey meat
• 1 cup leftover corn kernels

Put the turkey carcass, quartered onions, coarsely chopped carrots and celery, smashed garlic, bay leaf, and peppercorns in a large stockpot and add enough cold water to just cover, about 2 quarts. Bring the water to a boil, and then reduce the heat to maintain a gentle simmer and cook for 1 hour. Remove from the heat and strain the solids from the broth. Pour the liquid through a fine mesh strainer and reserve; you should have about 10-12 cups broth.

Meanwhile, in a small bowl, whisk the eggs, flour, 1/2 teaspoon salt, and some black pepper together until smooth. Add the stuffing and mix until well combined; cover and reserve. Moistness of stuffing can vary, if the dumpling dough is too soft to roll, add flour a teaspoon at a time until it is firm enough to hold its shape while rolling.

Wipe the stockpot clean with a paper towel. Heat the oil in the pot over medium heat. Add the chopped onion and garlic and cook until soft and translucent, about 6 minutes. Add the sliced carrots and celery, thyme sprigs, and reserved broth and bring to a simmer; cook vegetables are just soft, about 10 minutes.

Roll level tablespoons of the dumpling mixture into balls with wet hands (see note) and drop into the simmering soup; cook until dumplings float, 3-4 minutes.

Stir in the turkey meat, corn, and season with salt and pepper, and simmer until heated through. Serve it while it's hot!

 Enjoy!