Thanksgiving Dinner (OR Turkey Dinner) continued….

Ok… so we’ve got 3 more dishes from Thanksgiving that I am going to put on here…. there are 2 additional dishes that I don’t have the recipes for at the moment… and I’ll have to get and add to the blog at a later time. Those are 1: Sweet Potatoes and 2: Homemade Rolls.

I personally LOVE to cook. I also LOVE to cook for people who enjoy to eat! 🙂 Thanksgiving is one of those days where you get guests that you love (YAY!) and people that will enjoy every bite that you put in front of them! (Double YAY!)

So, moving on… here’s some more Thanksgiving themed dishes… good for anytime of the year, but especially Thanksgiving!


This cornbread is for the cornbread stuffing that will soon follow.

1 cup cornmeal
1/2 cup white whole wheat flour
3/4 tsp kosher sea salt
1 TB baking powder
1/2 tsp baking soda
2 large cage free eggs
1 cup buttermilk
1/2 cup PLAIN greek yogurt
1 TB honey
3 TB butter

Preheat the oven to 400 degrees. Take a round cake pan and use the butter to grease the cake pan. Mix all of the other ingredients together in a large bowl. Pour into cake pan and bake for 35 to 40 minutes until a toothpick comes out clean.

Once done, let cool and then cut into large cubes and let dry-out for at least overnight if not 24 hours.

Cornbread Stuffing:

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Cornbread cubes (from recipe above)
French bread cubed and dried out overnight
4 carrots diced
3/4 lb brussel sprouts shaved
1/2 onion diced
3 stalks of celery
1/2 medium cooked butternut squash cubed
1 TB minced fresh rosemary
1/2 tsp dried basil
1/2 cup minced fresh parsley
1/2 tsp. dried thyme
salt and pepper to taste
1/4 cup dried cranberries (craisins)
5 cups low sodium free range chicken broth


Preheat the oven to 425 degrees F.

Drizzle the Brussels sprouts and butternut squash with olive oil in a roasting pan and roast for 30 to 35 minutes.
Meanwhile, warm up a large skillet over medium heat and add the butter. When the butter has melted, add the celery, carrots and onions and cook until soft, 4 to 5 minutes. Pour in the chicken broth, then add the parsley, rosemary, basil, thyme, and some salt and pepper and stir until combined. Cook for a couple of minutes.

Get the cooked sprouts and squash out of the oven and reduce the temperature to 375 degrees F.

Place the dried bread cubes into a large bowl and mix them up a bit. Add the roasted Brussels sprouts, squash and dried cranberries and mix.

Gradually ladle the broth mixture into the bread, tossing lightly as you go. Add a little more salt and pepper, then toss around and taste to check the seasoning. If you like it more moist, splash in more broth until it reaches the consistency that you like.

Pile the dressing into a large casserole dish and bake until golden brown on top, 20 to 25 minutes.


I adapted my recipe from here:

Apple Raspberry Pie with Crumb Topping:


Pie Filling:

4 large honey crisp apples
~peeled, cored and diced large
zest and juice of 1 lemon
juice of 1/2 an orange
1/2 cup organic sugar
1/4 cup all purpose flour
1 tsp kosher sea salt
1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp all spice
2 tsp vanilla extract
12 oz. package fresh rinsed and dried raspberries
1 pre-made pie crust in a pie tin thawed and pricked with a fork.


Crumb topping:

1 cup smart balance (non-dairy) COLD
1 tsp vanilla extract
1/2 tsp. cinnamon
1 1/2 cup light brown sugar
2 1/4 cup all purpose flour

Mix all filling ingredients together and place into pre-made pie crust. Then, in a separate bowl, mix together the crumb topping ingredients and use pastry tool to mix until in little “peas”. Spread over top of pie and bake @ 350 for 30-40 minutes until bubbly and golden brown on top.

(I used 2 SMALL pie crusts, so this recipe made 2 smaller pies… if you use a larger pie tin and crust, this would make 1 large pie.)


Thanksgiving Dinner!!!

So, this year I did something a little bit different. I decided to do a separate turkey breast, and then a turkey leg for each person! FUN huh?? So… Sadly, I didn’t get a picture of everything, but I do have the recipes for everything! YAY!!!

So, if you want to know what to make next Thanksgiving, OR, just want to make an AMAZING turkey breast or turkey leg… stuffing, etc… here you go!


Turkey Breast:

It was a full Turkey Breast with the SKIN ON.

1/2 cup Tuscan Herb flavored olive oil (I got this from an oilery)
zest and juice of 1 lemon
1 TB garlic minced – split
2 sprigs fresh rosemary
1 lemon sliced
2 TB kosher salt
2 TB rubbed sage
3/4 cup chicken broth

Mix all of the above (except for the sliced lemon and chicken broth) together in a bowl and rub all over the chicken (over and under the skin, as well as under). Place into a large baking dish and pour the chicken broth into the bottom of the pan and then put the lemon sliced along the top of the turkey. Cover the turkey with foil tightly. Bake in preheated oven @ 350 degrees. I did mine 2 hours. It’s based on the rules here:

Turkey Legs!!!!!

Get FRESH, organic fed, free range turkey legs. I got mine from my local butcher. DELICIOUS! They only need to cook for a bit over an hour too!

10 Turkey Legs
1 cup sugar
2 TB hot sauce
1 TB garlic powder
3 TB kosher salt
1 tsp pepper
3 TB local organic honey
1 onion chopped
4 TB olive oil

Place the turkey legs in gallon size ziploc bags. In a bowl, mix together the dry seasonings. Split the seasonings between each gallon bag to make sure all turkey legs are coated with the dry seasonings. Then, split the wet ingredients between each bag and massage. Marinate overnight.

The next day remove the turkey legs from the bags and place onto a cookie sheet or into a baking dish and make sure to empty all ingredients over the turkey legs. Bake at 350 degrees for 1 hour. For crispy turkey legs…. spark up the charcoal grill right at 30 minutes into the turkey legs baking. At 1 hour, take the turkey legs out, and place directly onto the grill and cook about 3 to 5 minutes per side to crisp up. DELISH!

Cranberry Sauce

Ok, so you think, oh! It’s Thanksgiving, we’ve GOT to have cranberries… but how do I make them?!

Here ya go! Do this before you start other quick things… you’ll want it in the crock pot for about 1-2 hours on low.

1 12 oz. bag of fresh cranberries
3 clementines – juice and zest
1 lemon – juice plus zest
1/2 tsp ground ginger
1 cup sugar
1/2 cup water

Mix all together into the crock pot and stir… put on the lid, place on low, and move on! 🙂 (Cook 1-2 hours until consistency that you like, and if not quite ready to eat… put onto warm)

Ok… the next post will be: Cornbread Stuffing and an Apple Raspberry pie… look for it! 🙂

And now, for the quote of the day: