Thanksgiving Dinner, Just A Day Late!

We hope You and Your Family had a Wonderful Thanksgiving!

Sometimes plans change on the road.  I had planned Thanksgiving Dinner for Zach and myself, along with one friend.  Plans changed for that friend, so it was just going to be the two of us.

I was just a bit off on the plan.  I didn’t think Thanksgiving was on the 24th, for whatever reason, since there isn’t a 31st in November.  But I realized this on the 22nd.  Oops. 😝 No turkey, no dried bread for stuffing, pretty much only had potatoes and some veggies.  

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Shopping for Thanksgiving, a few times

Off to the store we went. 🚗 Stopped at Aldi and lucked out on one fresh turkey being available that wasn’t $44!!  Cause there were 2 available, but I wasn’t paying $44 for a 10-lb turkey.  So $19.04 for an 11-lb sounded reasonable (but really not, my frugal brain was reeling from this purchase!!!).  But we got it, and went home to be thankful we had a turkey! 

And I realized I forgot anything that might be worthy for use as stuffing.  I figured I’d just bake some bread. 🍞

Well, then comes the 23rd.  And I realize in our downsizing spree, that we have gotten rid of anything that might have housed this 11-lb gem of a turkey to cook it!  Off to the store Zach went 🚗

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Baking, Cooking, Improvising

Now comes the “I forgot the stuffing parts bread baking” moment.  I found a great recipe, followed it to a T!  Didn’t have a dutch oven, so opted for the rolls instead.  Didn’t matter, I was cutting it into cubes for the stuffing anyway.  So I get all the way to the final rise.  30 minutes, then in the oven.  15 minutes in, our hosts stopped over to say Hi! 

Never a problem, but I didn’t want to crank the oven up to 375°F while there were 4 of us in the bus!!  Well, the rolls rose perfectly, and they should have been popped in the oven then. They weren’t, so they collapsed. Maybe they rose a little more before I got them in the oven, but I’m not sure.   Oops 😮

But I went with it, because again, I was using it for stuffing.   And it came out not so terrible. Slightly dense, which I’m sure is the over-proofing. 

Here’s the recipe 🙂   It has seriously deep flavors, just savory enough for stuffing!!  I was pretty excited!!

Yield: 1 Loaf or 12 Rolld

Thanksgiving Stuffing Bread

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Savory bread full of Thanksgiving Flavor!

Prep Time 1 hour

Cook Time 30 minutes

Total Time 1 hour 30 minutes

Ingredients

• 3 cups all-purpose flour
• 1 Tablespoon sugar
• 2 1/4 (one packet) instant or active dry yeast
• 1 Tablespoon onion powder
• 1 tablespoon dried parsley
• 1 tablespoon garlic powder
• 1/4 teaspoon dried sage
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon black pepper
• 1 teaspoon salt
• 3/4 cup water
• 1/2 cup milk
• 1 tablespoon butter
• 1 egg, beaten

Instructions

1. In a small bowl, combine onion powder, garlic powder, parsley, sage, thyme, rosemary, salt and pepper. Set aside.
2. In a large bowl, combine 2 cups of flour, sugar, and yeast. Combine, then add in seasoining mix and combine again.
3. In a small saucepan, heat the milk, water and butter until warm.
4. Stir wet ingredients into dry ingredients.
5. Mix by hand or with a mixer on medium speed, for about 2 minutes. Then add in last cup of flour and mix to combine.
6. Transfer dough to a lightly greased bowl, cover and let rise for about 30-45 minutes or until doubled in size.
7. Divide as needed for pan size, and allow to rise again for 30 minutes or when doubled in size.
8. Place in pan and brush the top of dough with beaten egg. Sprinkle with sea salt, celery seed or any seasoning as desired.
9. Bake at 375°F for 25-30 for rolls, 35 for loaf.

I was set, for stuffing anyway!  All I needed to do was dry it. So I put it on my oven-sized baking sheet and set the oven to 200°F and forgot about it for a while.  It was getting chilly in the bus, so it served two purposes to turn the oven on 😊

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A Change in Plans

But then our current hosts invited us over for Thanksgiving Dinner with them and their family.  So we bumped our meal a day, because why not?  After all the craziness of getting what we needed, I was ok with a day break! 

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Black Friday Thanksgiving Dinner

So our dinner consisted of the usual, Turkey, Stuffing, Mashed Potatoes, and the rest… minus the Green Bean Casserole.  Cause that’s not on our list of favs anyway (sorry, just can’t) .

The Sides

So maybe not traditional mashed potatoes, but they once were 🙂  I made them for dinner 2 nights ago!  This is listed as an appetizer, but I planned on using it as a side!

Yield: 12-14 Potato Balls

Loaded Mashed Potato Balls

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Ingredients

• 2 slices bacon, chopped
• 1 1/2 cups leftover mashed potatoes
• 1 tablespoon chopped fresh chives
• 1 large egg
• 1 tablespoon freshly grated Parmesan
• 1 cup vegetable oil, more as needed
• 1/2 cup shredded cheddar cheese
• 1/4 teaspoon cayenne pepper (optional)
• 3/4 cup Panko breadcrumbs

Instructions

1. Place bacon in a pan, over medium heat, until crisp. Remove and place on paper towel lined plate.
2. Mix mashed potatoes, chives, cheeses, egg, breadcrumbs, bacon, and cayenne pepper in a bowl until combined.
3. Make 12-14 equal portions and shape into balls.
4. Heat 2" of oil in deep frying pan to about 350°F. Once at temperature, place potato balls gently into oil. Cook on each side until browned, turning every minute or so.
   
5. Remove from pan onto lined plate. Serve with dipping sauce of choice.

Notes

Find more great recipes here

Thanksgiving and Christmas Holiday Recipes: Easy Family Recipes for Your Family Dinner (The Keto Chronicles)

https://amzn.to/3OThX1r

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 253Total Fat: 22gSaturated Fat: 3gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 23mgSodium: 214mgCarbohydrates: 10gFiber: 1gSugar: 1gProtein: 4g

I sooooo struggled with making this dish.  First, I work on a gas range, which I’m not totally used to yet.  And it has problems.   The temps are WAY off.  I could have it set at low and the flame is like it is set on high.  So A LOT of improvising goes into my cooking. 

But these potato balls were not having it the first go round.  I used a stainless steel pan and olive oil.  And it was a MESS!   User error, I guarantee, but a mess all the same.  🙄

I had a moment of sheer frustration.. and then revamped the methods.  Used a teflon pan, with butter, flattened the balls into more like a pancake and they were golden!   A few minutes on each side and they were done!  Perfect side for our turkey!

The Turkey…

Our Turkey and gravy, well … pretty traditional.  The stuffing was a bit nontraditional in a few ways.  First, I rarely bake my own bread for stuffing.  I buy it either from the bakery department or get a bag of pre-seasoned cubes from Pepperidge Farms 🙂  .  Second, I cannot find chestnuts, and I always put that in my stuffing.  So, none in it this year since I just couldn’t find any.  So sad

Yield: Serves 10-12

Easy Turkey and Gravy

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Ingredients

• 11-12 pound turkey, completely defrosted, remove giblets
• 1/2 lemon, halved
• Salt, to taste
• Pepper, to taste
• 1 sprig of each ~ thyme, rosemary, sage
• For Herb Butter
• 1/2 cup unsalted butter, room temperature
• 3/4 teaspoon salt
• 2 teaspoons finely chopped fresh thyme
• 2 teaspoons finely chopped fresh rosemary
• 1/3 teaspoon pepper
• Turkey Gravy
• 3 cups turkey drippings, or broth
• 3 tablespoons butter, melted
• 3 tablespoons, or more, arrowroot starch powder (or similar)
• Salt and Pepper to taste

Instructions

1. Preheat oven to 325°F
2. Dry the turkey by patting it with paper towels
3. Sprinkle salt and pepper inside cavity of turkey.
4. Make herb butter: Mix together butter, salt and herbs in a bowl
5. Take about 2-3 tablespoons of the butter and rub it in between skin and turkey breast.
6. Take remaining butter and rub it on the outside of the turkey.
7. Place turkey in roasting pan, on roasting rack. If you don't have a roasting rack, place vegetables (onions, celery, carrots, etc) on bottom of pan and place turkey on top.
8. Roast until internal temperature is 160°F at thickest part of thigh.
9. Allow to rest for 30 minutes after removing from oven.
10. Slice and Serve with gravy.

For Turkey Gravy

Strain drippings through a fine mesh strainer. Allow to sit until fat floats to surface and then skim off the fat. Whisk together arrowroot and butter in a bowl. Pour the drippings into a saucepan over high heat. When it starts to boil, turn off heat. Pour arrowroot mixture into it and stir constantly. And salt and pepper.

Notes

Find more great recipes here

Thanksgiving and Christmas Holiday Recipes: Easy Family Recipes for Your Family Dinner (The Keto Chronicles)

https://amzn.to/3OThX1r

I followed this recipe closely and it made a very nice, moist turkey! It was just Zach and myself, so we have a lot of leftovers!  I’m hoping to find some unique recipes to try with them!!

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Dessert … Finally!!!

Zach wanted Cheesecake.  That was the only thing he requested, so I was happy to find a cheesecake recipe to try 🙂   I love cheesecake also, so it wasn’t hard to convince me that it needed to be dessert.   So here is what I tried ! 

Yield: Serves 5-6

Apple Crisp Cheesecake

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Ingredients

• For the Crust:
• 3/4 cup graham cracker crumbs
• 1/8 cup melted butter
• 1/2 tablespoon sugar
• For the Cheesecake:
• 12 ounces cream cheese, softened
• 10 tablespoons sugar
• 2 large eggs
• 1 cup plain greek yogurt or sour cream
• 1 teaspoon vanilla
• For the Apples:
• 1 1/2 cups peeled, sliced apples
• 1/2 teaspoon ground cinnamon
• 2 tablespoons sugar
• For the Crumble
• 2 tablespoons all-purpose flour
• 2 tablespoons brown sugar
• 2 tablespoons melted butter
• 1/4 cup rolled oats
• 1/2 teaspoon ground cinnamon

Instructions

1. Preheat oven to 325°F

For the Crust

1. Add sugar and graham cracker crumbs in a bowl and mix well

2. Pour in the melted butter. Mix until well incorporated.

3. Spoon the mixture into a 6" springform pan and press well into bottom and halfway up the sides.

4. Bake for 10-12 minutes or until mixture looks dry.

5. Remove from oven and allow to cool.

6. Turn oven temp down to 275°F

For the Apples

1. Combine apples, cinnamon and sugar in small bowl.

For the Crumble

1. Add oats, flour, cinnamon and brown sugar into a bowl and mix well. Trickle melted butter over mixture and mix very well.

For the Cheesecake

1. Beat cream cheese in bowl with hand mixer until creamy.

2. Beat in greek yogurt (or sour cream).

3. Beat in sugar, eggs and vanilla until just combined. Do not over beat.

4. Spread mixture over the cooled crust evenly.

5. Spread apple mixture over the cheesecake mixture.

6. Scatter mixture over apples.

7. Bake for 1 hour 30 minutes or until no longer jiggly.

8. Turn oven off, leave door slightly ajar and allow cheesecake to rest in oven for an hour.

9. Remove cheesecake from oven and place on cooling rack to cool completely. You can loosen the cheesecake by running a knife around the edges.

10. Place in refrigerator for a few hours, or overnight.

Now, let’s talk about my experience with this recipe.  

First, I didn’t read the instructions, just the ingredient list. I’ve made a billion cheesecakes, so didn’t even think about it.   Turns out, I don’t own a 6″ springform pan 😫  I own a 9″ and didn’t think this recipe would translate well in that pan. 

Well, I bake cakes at events, and usually bake them in single(ish) serve pans from Walmart. 

At that time, I wanted bulk so I ordered some from Amazon.  And they were TEEEEEENY!!!! Too tiny for the cakes I was making back then!!

So, I used them here.   Making them individual cheesecake cupcakes, sort of.   I had to improvise on everything but the actual recipe.  I made it just as it stated.  I layered in the tiny pans just like I would have in the springform.

It was the bake time I had no clue on.  Cheesecake is such an exact timing thing.  So I searched online for some answers and came up with 22 minutes.  But all of those recipes had me pull them right after the bake time, instead of resting for the hour in the cooling oven.  So I took my chances and left them in.  Good move.   

I followed the rest of the timing on this recipe above, and it was perfect.  Cooling times were spot on.  And I have to say they were absolutely delicious. 

 

Here are my final thoughts on the ebook 🙂

These recipes were easy to follow, good home cooking dishes. They were a hit at my Dinner table. The ingredients were simple, yet delicious. I was able to make the dishes I prepared with ingredients I already had in my home! I’m adding these recipes to my collection of tried and true, and to my definitely try lists !!

Go check the book out for yourself! 

HERE

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So that’s it!  Our First Thanksgiving together, the First Thanksgiving in the bus on the road!  Was it a success?  We ate, we were full, we have leftovers…..I say yes!!!