Billy and I had been wanting to cook a turkey for a long time, specifically a smoked turkey, but after totaling the cooking time,
we I nixed it. Roasting seemed like the better option and it being our first, it was time consuming enough. Your cooking a turkey, you gotta do it T-day style! What better way to practice for the main event.
I kept the table simple with a pumpkin centerpiece and an individual leave tucked in to each napkin. Lauren hand picked each one....
and a whole bunch for her table.
The meal turned out awesome and all the food paired so well together. I thought I'd share the recipes with everyone in case you are looking for something new for your Thanksgiving this year.
Butternut Squash Bisque (we did it shooter style)
Courtesy of Jocelyn P.
3 tablespoons butter
1 medium onion, coarsely chopped
2 garlic cloves, sliced
1/2 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/8 to 1/4 teaspoon cayenne pepper plus more for garnish (optional)
1 large butternut squash (about 4 pounds), peeled, seeded, and cut into 1-inch cubes ( Jocelyn used 2 packs of Trader Joes pre-cut squash)
4 cups chicken stock
½ - ¾ cup half-and-half
Sour cream, for serving
Preheat oven to 400 degrees. Place cubed squash on baking sheet and coat with olive oil, salt, pepper and a little cinnamon and ground ginger. Roast approximately 45 – 50 minutes or until soft and golden brown
In a large saucepan, heat butter over medium. Add onion, garlic, thyme, cinnamon, and cayenne. Season with salt, and cook, stirring occasionally, until onion is softened, 5 to 7 minutes.
Add squash, chicken stock and half-and-half. Bring to a boil; reduce to a simmer, and cook until squash is tender, about 20 minutes.
Working in batches, puree with an immersion blender or blender until smooth. Serve bisque with sour cream and/or bacon bits.
Courtesy of Cooking Light and prepared by Jocelyn P.
(pictured at bottom right)
I also made mashed potatoes (nothing fancy) and a homemade apple pie, which I'm not going to share...some things are a secret!
Mr. and Mrs. M brought a spinach salad with raspberries, apples, pine nuts, bacon, Gorgonzola cheese and homemade raspberry vinaigrette dressing. And a side of brussel sprouts that were put in the food processor, then roasted in olive oil and mixed with parmesan cheese.
And these cuties aren't so bad either!