A spicy molasses cookie made with ground ginger, cloves and cinnamon…does anything sound more fall to you?
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thanksgiving
Acorn Squash Stuffed with Sausage and Cranberries
For those who subscribe to my site you will notice a very common theme in the past few posts, yams…yams…and acorn squash. I love this time of the year when rooted vegetables and squash are in season, the best part is baking the vegetables as it warms the house and creates a savory sweetness smell (is that even possible)?
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Thanksgiving 2015
Butternut Squash and Brussels Sprouts
I love when things happen by accident when it comes to creating a new recipe…this recipe for butternut squash with brussels sprouts is one of those recipes. This is a perfect fall side dish and even great for Thanksgiving, it will be my new addition this year as it was super easy and so delicious!
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Turkey Barley Soup Recipe
I have often heard of using the carcass of your turkey or the bones left over from Thanksgiving to make a soup. I have had many friends share that turkey soup made from the leftover bones on Thanksgiving has been their most favorite soup ever. Yet, in all my years, I have always thrown my carcass out and said “next year” as it really never intrigued me to even try it. Well, my next year was this year, I wanted to share my turkey with barley and mushroom soup recipe that I created as I really did love this soup.
I didn’t have a lot of time so I used the crock pot and let it cook overnight and it worked out perfect. If you do not have a crock pot, I would recommend following the steps below and just cook your soup until the barley is cooked through. I wanted a super savory soup so I sautéed my onions with the celery until they were translucent and then I threw some chopped mushroom on top
I measured out 1 cup of barley
I took my carcass and removed any stuffing that was inside of it and placed it in my crock pot
I prepared my herbs (I used a poultry pack)
and 2 bay leaves
I put my barley in the pot and water to fill my crock pot, then added my herbs
I let it cook over night…WOW to wake up to the smell of soup was wonderful. The flavor of this soup was amazing and I can assure you that this will be a new family favorite recipe as we all loved it. The tricky part for me was removing all the bones from the soup so that’s something I have to play around with for next year. If anyone does a barley soup with their leftover carcass, please pop me an email, I’d love to learn what you do in getting the bones out.
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Thank you for visiting my site and I hope you enjoy this recipe.
I do love comments so please feel free to leave me your comment or suggestions. If you would like to be kept up to date with all my new recipes or reviews, please subscribe in the box listed on the top of the page “Subscribe Via Email”.
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Thank you again ~ Patty Limatola-Tanenbaum
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Turkey Barley Soup Recipe
Ingredients
- 1 leftover Carcass, bones from your turkey
- 2 stalks Celery, chopped
- 1/2 Onion, chopped
- 1 pound Mushroom, sliced
- 1 package Poultry Herbs
- 2 whole Bay leaves
- Water
- Salt and Pepper as desired
Directions
- In a 10" skillet pan, sauté your celery with your onions until translucent, add your mushroom and cook for 2-3 minutes.
- Place your carcass in your crock pot. Add your sautéed vegetables, the water, barley, herb poultry, bay leaves, salt and pepper.
- Cook on low for 6 hours. Remove the carcass and any remaining bones and discharge of them.
- Remove any large pieces of meat and shred or cut into pieces, place the meat back into the soup and enjoy!
Recipe belongs to Patty @MmGood.com, please contact me to use for personal use
Thanksgiving Dinner Menu – 2014
What does Thanksgiving mean to you? For me Thanksgiving is all about giving thanks for your past year, no matter how big or small the thanks is. I have so much to be thankful for this year, including the health of both my children, a new home and new beginnings.
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Brussels Sprouts with Dates
Do you like brussels sprouts? Being Italian, I do not recall growing up and eating brussels sprouts let alone liking them when I first was introduced to them. Boy have things changed when it comes to brussels sprouts, brussels sprouts have such a popular vegetable, you can enjoy them raw, steamed, pan fried or roasted and I can promise you, if you are willing to give them a chance, you will love them!
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A Big Thank You on Thanksgiving
A Big Thank You on Thanksgiving, from my house to yours…
This Thanksgiving, I want to thank all my followers and everyone else for being a huge supporter of me and my site Mm Good. Having you come to my site and make my recipes, emailing me questions or sending photos of my recipes and for also leaving me comments on my site, is such a gift to me. I hope that you have a Thanksgiving dinner that is filled with delicious food, family, friends and happy memories.
Have a wonderful Thanksgiving and let’s not forget…Happy Hanukkah,
xoxo,
Patty Limatola-Tanenbaum
An Amazing Sweet Potato Soufflé Recipe
An amazing sweet potato soufflé, one that has been around for years, one that everyone loves, one that is soooo sweet, yet balanced with the sweet potato…it makes the perfect side dish.
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Best Thanksgiving Turkey…Gobble Gobble
It’s a week before Thanksgiving and all through the house,
I have recipes all scattered…and you won’t find a mouse.
The turkey is bought, yes it’s a week still away,
the fixin’s are all counted for and I know I won’t stray.
I’ll make the same thing as last year as everyone left content,
I want to skip on making the peas…wait did i just say that? It’s not really what I meant.
I hope you all find joy and happiness and make sure to give thanks,
and if you can’t make a turkey, you can always make yourself some franks!
Ok so that was my attempt at a cute Thanksgiving fun. I can’t tell you all the stories I’ve encountered with making turkey for Thanksgiving but I can share that there has been uncooked turkey, overcooked turkey, butterball turkey…and every other kind of turkey story in between. A few years back, I called my Zia (aunt in Italian) and asked her how she prepared her turkey as my mother is no longer with me and I wanted some family advice, she gave me some of her pointers and I included my normal Thanksgiving turkey fixins and now I have what I consider to be the best turkey recipe ever!!!!
1) First off, I always start with a brine, I use the William Sonoma brine which we just love and I just follow the directions on the package, the brine is great because you do it the night before and I do really believe that it helps with keeping the turkey moist.
2) I always give my turkey a “wine bath” I basically purchase a cheap bottle of white wine and after the brine, I pour white the wine to wash off any of the brine.
3) I always use sliced oranges on the bottom of the pan with fresh bay leaves.
4) I always stuff put some butter that has been left at room temperature and mixed with chopped herb sunder the skin of my turkey.
5) I always stuff my turkey with lemons, apples, oranges, celery or whatever else I have around, this year i even used onions!
6) I try to get a turkey that is 17 pounds or less as it’s much more tender then the bigger turkeys (I have been known to even buy two turkeys for larger parties)
7) Finally, I always follow the baking rules for the turkey I buy.
I hope you enjoy this recipe as it’s my “no fail” amazing turkey!
Best Thanksgiving Turkey…Gobble Gobble
Ingredients
- 20 pound Turkey, brine over night
- 1 jar Brine, William Sonoma
- 1 ½ sticks Butter, room temperature
- 2 packages Fresh poultry herbs or fresh poultry herbs from your garden
- 1 package Sage
- 1 package Bay leaves (I use fresh from the farmers market)
- 4 whole Oranges
- 1 whole Lemon
- 1 whole Green apple
- White wine
- Oil
- Salt and pepper
- 3 Stalks celery
- Orange juice
Directions
- Twenty-four hours before Thanksgiving, brine your turkey, following the instructions on the jar or package. Whether or not you brine, make sure to remove the neck and giblets that are in the cavity of the turkey.
- On Thanksgiving Day, remove your turkey from the brine and, use half a bottle of wine to give your turkey a "wine bath," basically rinsing your turkey. This is my Italian secret). Reserve 1/2 of the bottle of wine for later. Pat your turkey dry with paper towels. Preheat your oven to 325 degrees.
- On the bottom of a roasting pan, add the orange slices and lay the bay leaves on top. Set the pan aside.
- Chop the fresh herbs (excluding the bay leaves) and combine with the butter. Add the orange and lemon zest to the butter and mix well. Put the butter mixture under the skin of the turkey, focusing on the breast area. In the cavity of turkey, place lemon, and remaining orange slices, celery, apple and any remaining herbs.
- Place turkey on top of the orange slices, breast side up. Add the orange juice and the remaining wine to the pan. Put some oil on the turkey and season it with salt and pepper.
- Cover it with aluminum foil and cook until thermometer inserted into the thickest part of the thigh reaches an internal temperature of 180 degrees. The juices of the turkey should run clear.
Recipe belongs to Patty @MmGood.com, please contact me to use for personal use