The 5th Sister: A Simple Feast

Welcome to my kitchen! Today is prep day for our very simple Thanksgiving dinner. Since we will be running in our local Turkey Trot tomorrow morning, I wanted to get as much done the day before so that I'm not spending my whole time in the kitchen.

Normally, I cook very healthy meals. Thanksgiving is a different story. It's the one day of the year where we celebrate our abundant blessings! I will show you you how, just today, over a pound of butter made it's way into just 3 dishes (more planned for later!)

The first dish I prepared was my Simply Tasty Stuffing. I gathered all my ingredients: Dried bread cubes from homemade bread, 1 full onion finely chopped, 1/2 cup mushrooms chopped, 1 bunch of celery sliced, 1/4 lb. butter, fresh herbs (my preference is rosemary and sage), my Signature Spice Blend, kosher salt, fresh ground black pepper, chicken broth and lots and lots of garlic!

Saute your veggies in a full stick of butter until tender. Add your seasonings and cook a little longer. Mix with your bread cubes and add a full can of chicken broth. Add more for moister stuffing, less for drier. Tomorrow I will bake, covered in a 350 oven for about 30 minute, uncovering the last 10 minutes so the top will be slightly toasty. Here's what it looks like today, though.

Mmmmmm. Stuffing is my favorite, well next to the turkey, the gravy, the sweet potatoes, the asparagus, the cranberry sauce and the pie!

Our next 2 1/2 sticks of butter are used to make what I call Herbed Butter Medallions. I simply soften the butter and add the following: garlic (lots and lots!) , a couple of tablespoons of fresh herbs (any combination of rosemary, sage and basil), kosher salt, pepper and several dashes of My Signature Spice blend. Once blended, spoon out onto some plastic wrap and roll up into a "tube". Place the butter log into the freezer to harden. After about 1/2 to 1 hour remove from freezer and slice. These will be used to place between the skin and meat of your bird. It gives a very lumpy look to the bird but your turkey will be very juicy indeed after roasting. You should have plenty medallions left over to rub on the outside of the bird and to place within the cavity, along with some celery and onion wedges.

Get your roaster ready by placing, in the roasting pan, celery and carrot sticks, onion wedges and the giblets. Place the bird in the rack, cover with foil and refrigerate until you are ready to roast that baby! Just before placing the turkey into the oven, I pour about 1/2 bottle of beer and 1 cup or so of chicken broth to the pan. I use this, along with the juices from the roasting bird to baste every 20 or 30 minutes. Trust me...this is the BEST bird we have ever had! And the drippings make for a very special gravy!

The last half stick of butter goes in my Ever So Slightly Sweet Potato Cashew Bake. An unusual signature Thanksgiving dish of mine.

The asparagus has been rinsed and placed in a large baggie and coated with olive oil. Kosher salt and freshly ground black pepper was added. These will be grilled to perfection, just prior to dinner being served, tomorrow.

My job is practically done! Dear daughter will make the cranberry relish. We will prep Pioneer Woman's Crashed Potatoes tomorrow, along with tossing the salad, and the sweet potato pie just needs defrosting. Thanksgiving couldn't be easier!

A simple table presentation and you're ready for a simple Thanksgiving feast indeed!