Thanksgiving 2016 menu and recipes.
Our Thanksgiving was absolutely wonderful. Family and friends gathered together and enjoying the day sharing laughter and great conversations. Truly blessed and thankful to have everyone around the table.
I received so many requests for recipes from the dishes that I prepared that I decided to share with all of you our dinner menu.
Most of the recipes are my usual go-to for Thanksgiving, some are recent and a couple is new. Here is my menu and to facilitate your search, place your cursor or finger if using a mobile platform and just click on the recipe.
It will highlight and will take you to my website where you can print or download your favorites.
I would like to share with all of you my latest recipe adapted from Tyler Florence’s book Real Kitchen.
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A great start on your shopping for Christmas for you and all the food lovers in your life.
With love and gratitude,
Thanksgiving Dinner 2016
Turkey with chestnuts stuffing
Shiitake mushroom gravy
Whipped sweet potatoes & bananas
Brussels sprouts with bacon, almond, and cranberries
Green beans gremolata
Roasted carrots with orange-brown butter
Pear and apple clafoutis
Roasted Carrots with Orange Brown Butter and Sage
1 bunch of young carrots with tops – make sure that they are all the same size
1/4 cup olive oil
Salt and pepper
4 tablespoons unsalted butter
1 orange, halved
1 tablespoon golden brown sugar
4 leaves fresh sage
Preheat oven to 350°.
Cut off all but 1 inch of the tops of the carrots, leaving a little green, and peel them. Put the carrots in a large shallow pan, add the oil, season with salt and pepper, and coat well the carrots.
Bake in the oven for 30 minutes, or until they are tender to the fork test.
In the meantime melt the butter in a skillet over medium-low heat. Swirl the pan around and cook until the butter begins to become brown and nutty. Squeeze in the juice from the orange halves, add the brown sugar and sage and continue to cook for 2 minutes or until it becomes syrupy.
Remove the carrots from the oven and arrange them on a platter. Drizzle the orange-brown butter over the carrots and serve.
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