"The earth has yielded its produce; God, our God, blesses us."
Psalm 67:6
We're getting an early start on Thanksgiving! Our version, that is.
It consists of a whole month's worth of gratitude (which, by the way, sounds much more uplifting than just one day of thanksgiving) and our fresh take on the traditional holiday fare guaranteed to delight the palate. Let's have a toast of thankfulness to a great God who's done wonderful things in our midst, and keep passing around that prayer book along with the reading glasses, please!
Cocktail: French 75
Appetizer: Fresh Cut Veggies and Toasted Pumpkin Seeds with
Roasted Red Pepper Hummus
Salad: Cranberry Spinach with Apple Cider Vinaigrette Dressing
Main Entrée: Oatmeal Pecan Crusted Turkey
Sides of Baked Brussels Sprouts, Mashed Root Vegetables with Gravy, and Herb Cheddar Biscuits
Dessert: Pumpkin Crumble Bars
Recipes
Apple Cider Vinaigrette Dressing
Wisk together the following ingredients:
1/4 cup apple cider vinegar
1/2 cup honey
3/4 cup olive oil
2 tbsp. orange juice
salt and pepper to taste
dash of cinnamon and nutmeg
Oatmeal Pecan Crusted Turkey
2 lbs. boneless turkey thighs or breasts
1 pint low fat buttermilk
2 eggs
1/2 cup orange juice
1 cup oatmeal
1 cup matzo meal
1 cup crushed pecans
1 cup panko breadcrumbs
Seasonings:
Salt, pepper, paprika, ground sage, garlic powder, cinnamon.
1. In a large bowl, mix buttermilk, orange juice & seasonings to taste.
2. Beat eggs with fork and add to buttermilk mixture.
3. Place turkey pieces in buttermilk/egg mix, cover and refrigerate overnight.
4. Pre-heat oven to 350F.
4. In another large bowl, mix together all dry ingredients.
5. Add seasonings to taste.
6. Grease the base of a 9"x13" baking pan.
7. Take turkey pieces out of buttermilk and coat generously with dry mix.
8. Place in baking pan and bake for covered for 1 hour, then uncover and continue baking another 30 minutes.
Mashed Root Vegetables
1 large yam or sweet potato
2 rutabagas
1 large beet
1 butternut squash
2 tbsp. butter
1 cup milk
1 tbsp. minced garlic
1 tbsp. chopped rosemary
olive oil
1. Peel all root vegetables and dice into 2" cubes.
2. Cover with water in a pan and season with salt.
3. Boil until vegetables are tender enough to mash.
4. In a small pan, sauté garlic together with rosemary, set aside.
5. Drain water from cooked vegetables, add milk, butter, garlic & rosemary and mash together.
6. Season with salt and pepper.
2 lbs. boneless turkey thighs or breasts
1 pint low fat buttermilk
2 eggs
1/2 cup orange juice
1 cup oatmeal
1 cup matzo meal
1 cup crushed pecans
1 cup panko breadcrumbs
Seasonings:
Salt, pepper, paprika, ground sage, garlic powder, cinnamon.
1. In a large bowl, mix buttermilk, orange juice & seasonings to taste.
2. Beat eggs with fork and add to buttermilk mixture.
3. Place turkey pieces in buttermilk/egg mix, cover and refrigerate overnight.
4. Pre-heat oven to 350F.
4. In another large bowl, mix together all dry ingredients.
5. Add seasonings to taste.
6. Grease the base of a 9"x13" baking pan.
7. Take turkey pieces out of buttermilk and coat generously with dry mix.
8. Place in baking pan and bake for covered for 1 hour, then uncover and continue baking another 30 minutes.
Mashed Root Vegetables
1 large yam or sweet potato
2 rutabagas
1 large beet
1 butternut squash
2 tbsp. butter
1 cup milk
1 tbsp. minced garlic
1 tbsp. chopped rosemary
olive oil
1. Peel all root vegetables and dice into 2" cubes.
2. Cover with water in a pan and season with salt.
3. Boil until vegetables are tender enough to mash.
4. In a small pan, sauté garlic together with rosemary, set aside.
5. Drain water from cooked vegetables, add milk, butter, garlic & rosemary and mash together.
6. Season with salt and pepper.
