This was the first Thanksgiving that Aaron and I hosted at our own house. I have been looking forward to this day for as long as I could remember. The wedding china was washed and would be used for the first time, new linans and placements were purchases and the menu was planned. Everything was set EXCEPT I got sick. I was so Thankful for the help that my amazing husband and mother gave to me on this day. They both completly stepped up and took over all the cooking. I don't know what I would have done with out them.
I am thankful for many things
- My family who will always be there when I need them
- My son who can bring a smile to my face now matter what mood I am in
- The wonderful Friends that I have in my life who are my support system, my entertainment as well as what helps me get through the day
- I am so thankful for everything and everyone in our lives, we truly are blessed.
2011 Thanksgiving
Menu
Apple Cider
Mini Quiches
Backed Brie
Crackers
Red Grapes
Pumpkin Fudge & for Dessert
Butternut Squash Soup
Turkey
Sage Sausage and Apple Dressing
Green Bean Casserole
Sweet Potatoes & Apples in Caramel Sauce
Mashed Potato
Chocolate Pecan Pie
Vanilla Ice Cream
Some of our new favorite recipes
Sage, Sausage and Apple Dressing
Recipe courtesy Food Network Kitchens
Ingredients
16-ounce bag stuffing cubes
6 tablespoons unsalted butter, plus more for greasing the pan and topping
1 pound fresh sage sausage, casing removed
1 medium onion, chopped
2 cooking apples, such as Gravenstein, Rome, or Golden Delicious, peeled, cored, and chopped
1 to 2 ribs celery with leaves, chopped
1/2 teaspoon kosher salt
3 cups chicken broth, homemade or low-sodium canned
1/4 cup chopped fresh flat-leaf parsley
1/2 cup walnut pieces, toasted (See Note)
2 eggs, beaten
Directions
Preheat oven to 325 degrees F.
Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish.
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it's dry, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple, celery, and salt. Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and bring to a boil.
Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the walnuts and eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more. Set immediately or warm.
Tony's Chocolate Pecan Pie
Recipe courtesy The Neelys, 2008
Ingredients
3 tablespoons butter, melted
3 eggs, beaten
3/4 cup brown sugar
2 tablespoons flour
1 teaspoon vanilla extract
3/4 cup dark corn syrup
3 tablespoons bourbon liquor
1 1/2 cups pecan halves
1/2 cup mini milk chocolate morsels
1 (9-inch) unbaked pie shell
Homemade whipped cream, recipe follows
Directions
Preheat oven to 350 degrees F.
Melt butter in a small saucepan. While butter is melting, add beaten eggs to a medium sized bowl. Stir in brown sugar, flour, vanilla extract, corn syrup and bourbon until combined. Add butter when just melted.
Mix in the pecans and chocolate morsels. Mix all together. Pour mixture into pie shell.
Place on a sheet tray and bake for 50 to 60 minutes.
When ready to serve top with a dollop of whipped cream.
Homemade Whipped Cream:
1 cup heavy cream
4 tablespoons confectioners' sugar
1 teaspoon vanilla extract
Pour heavy cream into a bowl and whip with an electric mixer for a few minutes, until it becomes thick. Add confectioners' sugar and beat until soft peaks form, about 2 minutes. Fold in vanilla extract.
