••••WINTER SQUASH STUFFED WITH MASHED POTATOES AND PEAS🍠🥛🥕🍚🥔🍶!!••••

(Source: vegkitchen.com recipes and photos & Nava)

••••WINTER SQUASH STUFFED WITH 

••••MASHED POTATOES AND PEAS!!

Winter Squash Stuffed with Mashed Potatoes and Peas

Author: Nava

Recipe type: Winter squash / Thanksgiving

Cuisine: Vegan / Healthy

Prep time:  30 mins

Cook time:  1 hour

Total time:  1 hour 30 mins

Serves: 4 to 8

 

Ingredients

• 2 medium butternut or carnival squashes (1½ to 2 pounds each)
• 6 medium potatoes, any variety, peeled and diced
• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 large carrot, cut into thick 2-inch-long matchsticks
• ½ cup unsweetened nondairy milk
• 1 cup frozen petite green peas, thawed
• 2 teaspoons salt-free seasoning blend (such as Spike or Mrs. Dash)
• Pinch of nutmeg
• Salt and freshly ground pepper to taste
• Nutritional yeast to taste, optional
• 
  
  
  

Instructions

1. Preheat the oven to 400 degrees F.
2. Cut the squash in half lengthwise and remove the seeds and fibers. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm. When cool enough to handle, scoop out the pulp, leaving a firm ¼- to ½-inch-thick shell all around. Mash the pulp and set side until needed.
3. Meanwhile, combine the potatoes with enough water to cover in a large saucepan. Bring to a simmer, then simmer steadily, covered, until the potatoes are tender, about 10 to 15 minutes.
4. Heat the oil in a medium skillet. Add the onion and carrot and sauté over medium heat until the onion is golden and the carrot is tender-crisp. Remove from the heat.
5. When the potatoes are done, drain them and transfer to a mixing bowl. Add the milk  and mash until smooth. Stir in the onion-carrot mixture, followed by the peas, nutritional yeast, and nutmeg. Add the reserved squash pulp, and stir gently until the mashed potato and squash are well integrated.
6. Divide the mixture evenly among the four squash shells. Bake for 15 minutes, until well heated through. Serve each half as one substantial portion, or cut each half crosswise to make 8 smaller portions.
7. 
   🍠🥔🥕🍠🥔🥕🍠🥔🥕🍠🥔🥕🍠🥔🥕
   
   

••••THANKSGIVING OREO COOKIE BALLS🍫🍪🧀🍡🍬!!••••

(Source: snackworks.com recipe & photo)

••••THANKSGIVING OREO COOKIE BALLS!

• 30 min prep
• 1 hr 50 min total
• Makes 48 servings
• 
  
  

Ingredients

• 1 pkg. (8 oz.) brick cream cheese, softened
• 36 OREO Cookies, finely crushed
• 16 oz. milk chocolate-flavored candy wafers, melted
• 16 oz. candy corn
• 3 Tbsp. mini candy button eyes
• 2 Tbsp. yellow small round candies
• 1 tube (0.75 oz.) red decorating icing
• Instructions

• MIX  cream cheese and cookie crumbs until blended; shape into 48 (1-inch) balls. Place on waxed paper-covered rimmed baking sheet. Refrigerate 20 min.
• DIP  balls, 1 at a time, in melted candy coating, turning to evenly coat each ball. Return to baking sheet. Decorate with remaining ingredients to resemble turkeys as shown in photo.
• REFRIGERATE  1 hour or until firm. Keep refrigerated.
• 🦃🧀🍪🦃🧀🍪🦃🧀🍪🦃🧀🍪🦃🧀

••••STUFFIN’ MUFFINS🐷🍞🍳🌰🥖🍗🍃🥘!!••••

(Source: delish recipe & video and photos & Lauren Myroshiro & Jonathan Boulton)

••••STUFFIN’  MUFFINS!!

TOTAL TIME: 0:40

COOK: 0:30

LEVEL: EASY

SERVES: 12 SERVINGS

••••ENJOY THE VIDEO!!

INGREDIENTS

• 4 tbsp. butter
• 1 lb. pork sausage, casings removed
• 1 Medium Onion, Diced
• 2 cloves garlic, minced
• 1 1/2 c. celery, diced
• 1 egg, lightly whisked
• 1 tsp. thyme
• 1 tsp. rosemary
• 1 tsp. Ground sage
• 8 cups bread cubes (about 1 loaf)
• kosher salt
• Freshly ground black pepper
• 2 c. chicken broth
• nonstick cooking spray
• 
  

DIRECTIONS

1. Preheat oven to 375 degrees F. Grease a 12-cup muffin tin with cooking spray.
2. Melt butter in a medium skillet over medium heat. Add sausage and cook until browned, breaking up the meat with a wooden spoon. Add the onion and celery and continue to sauté until the vegetables have softened, about 5 minutes. Stir in garlic, thyme, sage and rosemary. Season with salt and pepper to taste. Remove from heat to let cool slightly.
3. In a large bowl, combine bread cubes, sausage mixture and chicken broth. Check for seasonings and season with salt and pepper if necessary.
4. Divide stuffing mixture between muffin tin cups. Bake until warmed through and golden on top, about 25-30 minutes.
5. 
   🥖🍳🌰🐷🥖🍳🌰🐷🥖🍳🌰🐷🥖🍳

••••THANKSGIVING TIPS #2🦃🥔🥕🥘🥗!!••••

(Source: foodnetwork & Renee Comet & USA Today.com)

••••THANKSGIVING TIPS #2🦃!!

••••THERMOS AS A GRAVY WARMER••••

If it works for minestrone, it'll work for your bourbon gravy. Decant to a gravy boat just before serving.

••••SALAD BAR AS A SOUS CHEF••••

Shave hours off your prep time by picking up ingredients from the supermarket salad bar that are already cleaned and ready to go — think chopped onions, trimmed beans, sliced bell peppers, hard-boiled eggs and even crumbled bacon. 

••••KITCHEN CABINETS AS A COOKBOOK

••••STAND••••

Minimize clutter in the kitchen, eliminate flipping back and forth, and protect that fancy computer tablet that you just know is going to get damaged in the cooking chaos by making copies and printouts of the recipes you'll be cooking for the feast. Then, on game day, take a note from FN food stylists and tape them at eye level to the doors of your kitchen cabinets. They'll be easy to read and follow, and you can make notes on the fly — and even arrange them in order of your cooking prep. 

••••CHICKEN BROTH AS A TURKEY REVIVER

Overcooked the bird? Before you spirit that platter of dried-out breast meat to the table, drizzle it with a little warm chicken broth. It'll help moisten the meat and add flavor. This is also a good trick for perking up slices that have gone from room temp to cold. 

••••CORKSCREW AS A GUEST DEFLECTOR••••

To keep well-meaning family and friends out of the kitchen during the final flurry of cooking, come up with a few tasks they can do to help. Opening the wine, filling water glasses (which you have placed outside of the kitchen), hanging coats and herding children will all be appreciated — and will guarantee you time to focus when you need it most.

🦃🥕🥔🦃🥕🥔🦃🥕🥔🦃🥕🥔🦃🥕🥔🦃

••••SHEET PAN THANKSGIVING🦃🥔🥕🥗🍮🥘🥖🐔🥛🥜🍞🍋🌿🍚🍳🍏🌰🍨🍶!!••••

(Source: tasting table.com & recipe, photos & video)

••••SHEET PAN THANKSGIVING🦃!!

Thanksgiving dinner in under an hour: turkey breast, sweet potatoes, green beans and more!!

🦃🥘🥕🦃🥘🥕🦃🥘🥕🦃🥘🥕🦃🥘🥕🦃

Sheet Pan Thanksgiving

Recipe from the Tasting Table Test Kitchen

Yield: 4 servings

Prep Time: 30 minutes, plus resting time

Cook Time: 50 minutes

Total Time: 1 hour and 20 minutes, plus resting time

INGREDIENTS

For the Stuffing:

1 pound (1 loaf) sourdough bread, cut into 1-inch cubes

1 cup chicken stock

½ cup heavy cream

¼ cup slivered almonds

••••ENJOY THE VIDEO!!

2 tablespoons minced parsley

1 tablespoon minced sage

1 tablespoon kosher salt

2 teaspoons lemon juice

1 teaspoon lemon zest

½ teaspoon freshly ground black pepper

2 eggs, lightly beaten

2 garlic cloves, minced

1 small carrot, finely chopped

1 celery stalk, finely chopped

½ yellow onion, finely chopped

½ Granny Smith apple, cored and finely chopped

For the Turkey:

4 tablespoon unsalted butter, melted

1 teaspoon minced sage

1 teaspoon minced thyme leaves

2 garlic cloves, minced

One 2-pound turkey breast, skin on

Kosher salt and freshly ground black pepper, to taste

For the Sweet Potatoes:

1 pound (2 medium) sweet potatoes, peeled and thinly sliced on a mandoline

4 tablespoons brown butter

2 tablespoons dark brown sugar

1 teaspoon minced sage

Kosher salt and freshly ground black pepper, to taste

For the Green Beans:

12 ounces green beans, trimmed

2 tablespoons olive oil

2 garlic cloves, minced

Kosher salt and freshly ground black pepper, to taste

DIRECTIONS

1. Prepare the stuffing: Preheat the oven to 375° and line a baking sheet with foil. In a large bowl, mix all of the stuffing ingredients until well incorporated. Let soak for 15 minutes, then spread in an even layer over the left half of the baking sheet, making a well in the center for the turkey.

2. Meanwhile, prepare the turkey: In a small bowl, mix together the melted butter with the sage, thyme and minced garlic. Season the turkey breast well with salt and pepper, then place in the center of the stuffing. Rub the turkey with the butter mixture.

3. Prepare the sweet potatoes: In a medium bowl, toss all of the sweet potato ingredients together to coat. Spread the sweet potatoes over the top half of the empty right side of the baking sheet. The slices will overlap like a gratin. Roast in the oven for 30 minutes.

4. Meanwhile, prepare the green beans: In a medium bowl, toss together all the green beans ingredients. After 30 minutes, add the green beans to the remaining quarter of the baking sheet, spreading in an even layer to fill the space. Continue to cook until the green beans are tender and the turkey reads 155° on an instant-read thermometer when inserted, another 20 to 30 minutes.

5. Remove the tray from the oven and tent with foil, then let rest for 15 minutes. Carve the turkey and serve.

••••SIMPLY AMAZING!!

BY JAKE COHEN

••••THANKSGIVING TIPS🦃🥘🥗🥕🥔🍅🍖🎃!!••••

(Source: foodnetwork & Renee Comet & Better Homes and Gardens photo)

••••THANKSGIVING TIPS🦃!!

••••USE ICE CHEST AS A FRIDGE••••

In the lead-up to the big feast, refrigerator real estate is precious. Clear out those space-hogging bottles of dressing and pickles, and stow them in the garage in a cooler filled with ice packs. Other genius plays with this wonder box: Use it to brine your turkey overnight (make sure to add plenty of ice). Or treat it like a warming drawer — it's insulated, after all. Line it with aluminum foil, add some folded towels and fill it with hot dishes as they come out of the oven. (Employ common sense here and don’t melt your cooler.)

••••PENNIES AS PIE WEIGHTS••••

To prevent your pie shell from puffing up during parbaking, experts recommend filling the bottom with pie weights, but you can also use dried beans, uncooked rice, gravel — even screws or pennies (just line the dough with foil first).

••••ALUMINUM FOIL AS A ROASTING RACK

The point of a rack is to hold your bird above the pan so heat can circulate evenly. Who says it has to be made of wire or cost a lot of money? If you don't have the store-bought variety, crumple some sheets of foil into thick ropes and wrap them in coils on the bottom of your pan. Or go biodegradable and place the bird on a bed of halved onions, carrots and celery. 

••••SLOW COOKER AS A MASHED POTATO 

••••KEEPER••••

The only thing worse than lumpy mashed potatoes on Thanksgiving is cold, gluey ones. To keep your spuds warm when every burner of your stovetop is in use, butter your slow-cooker insert, add a little heavy cream and spoon in the potatoes. Set the temp to low and stir every hour or so to keep your potatoes smooth and silky.

••••MEASURING CUP AS A FAT SEPERATOR••••

The secret to great gravy is skimmed — not greasy — pan drippings. If you're without a fat separator, pour your drippings into a large heatproof measuring cup and pop it in the freezer. As the drippings cool, the fat will rise to the top and solidify, making it easy to skim off with a spoon. 

🦃🥘🥔🥕🦃🥘🥔🥕🦃🥘🥔🥕🦃🥘🥔🥕

••••THANKSGIVING LEFTOVER SANDWICH🦃🥔🥗🍞🍒🥘!!••••

(Source: homemadeinterest.com recipe & photos & Kat Jeter & Melinda Caldwell)

••••THANKSGIVING LEFTOVER SANDWICH!

Thanksgiving Leftovers Sandwich

 

Prep time

10 mins

Total time

10 mins

 

Author: Kat Jeter & Melinda Caldwell

Recipe type: Main Dish

Serves: 1

Ingredients

• 2-3 Slices of Turkey
• ½ c Mashed Potatoes
• ½ c. Stuffing
• ½ c. Cranberry Sauce
• Lettuce (optional)

🦃🥔🍒🥘🦃🥔🍒🥘🦃🥔🍒🥘🦃🥔🍒🥘

Instructions

1. Layers all of the ingredients between two pieces of bread and enjoy!!

••••AN AMAZING WAY WITH LEFTOVERS🦃!