Thanksgiving is only 18 days away. Since I was planning on doing a Whole 30 in November, I planned a Whole 30 Thanksgiving feast. I still plan on posting those recipes this month even though I am not doing a Whole 30. For those of you not interested in Whole 30 Thanksgiving recipes, I am posting a round up of all the Thanksgiving recipes I have posted since the beginning of A Solitary Feast so you can plan your holiday meal. I hope you can find things to enjoy.
Brown Sugar Rubbed Turkey Breast
Wildrice Stuffing With Cranberries And Walnuts
Balsamic Honey Brussels Sprouts
Scoop And Bake Dinner Rolls
Spiced Cornish Game Hens
Mashed Potatoes and Gravy
Classic Green Bean Casserole
I have come to the conclusion that mashed potatoes and gravy are the least photogenic food on the planet. Fortunately, they taste a lot better than they look.
Steph's Smashed Potatoes
3 small Yukon Gold potatoes
1 TBS butter
1 TBS milk
Salt and pepper to taste
Place the potatoes into a small saucepan. Add enough water to cover. Bring to a boil and cook until tender, about 60 minutes. Drain the potatoes and roughly mash with a fork or a potato masher. Add the milk, butter and salt. Continue mashing until the butter is melted and the potatoes are the desired consistency, you want them mashed not liquefied.
Variation: Mince one clove garlic and microwave 45 seconds. Add garlic and 1 ½ teaspoons chopped chives to the potatoes and mix well.
Adapted from a recipe by Steph Norton
The key to success with the gravy is to use the best broth you can find. I usually use my homemade vegetable broth but was out this time. Instead, I used Swanson’s chicken broth. Make sure you taste before you season, especially with canned broth. You may need to add very little extra salt.
2 cup broth
2 TBS flour
Salt and pepper, to taste
In a medium saucepan, heat the broth until hot but not boiling. Place the flour in a small bowl and ladle in enough hot broth to dissolve the flour, about ¾ cup broth. Use a small whisk and whisk until smooth. Pour it back into the hot broth, whisking the broth as you pour. Cook over medium heat, stirring frequently, for 5-8 minutes or until lightly thickened. Add salt and pepper, if desired. 2 cups gravy.
Adapted from a Mollie Katzen Cookbook, I don’t remember which one