Thanksgiving Recipe Roundup-All the Thanksgiving Recipes you need in one post!

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Thanksgiving is just a week away. I’ve been preparing my household and making lists for the big day.  What would this blog be without a post with my most useful recipes to get you ready for the big day.  The below is a list of must haves for almost any Thanksgiving meal.

Chicken stock

No Thanksgiving meal is complete without a good chicken stock on hand.  Nothing beats a homemade stock, especially if you plan on making homemade gravy to go along with your Thanksgiving meal.  Using home made stock to make your gravy could mean the difference between good gravy, and fantastic not a drop left in the gravy bowl, gravy!  One of my favorite chicken stocks to make is the one from Modernist Cuisine.  It requires the use of one pound of ground chicken and one pound of chicken wings, so it’s a bit more expensive to make, because the soul purpose of the meat used int he recipe is to extract flavor, so you can’t eat it, but it’s totally worth it!  You will not find a better chicken stock.  If you prefer not to splurge on the modernist version of chicken stock, try this one–I’ve made both and they both out perform the store bought stuff.


 Poultry Seasoning

What’s better than a do-it-yourself seasoning for your bird?  Not much short of finding every single ingredient already in your cupboard–then nothing is better! This poultry seasoning tastes identical to the store bought stuff, only it has no fillers.



What’s a Thanksgiving meal without potatoes?  In my family potatoes are as synonomous to Thanksgiving dinner, as turkey is to Thanksgiving.  They are a must have!  In the mean time, this recipe for smashed potatoes is one of my favorite ways to eat potatoes and is the perfect addition to any Thanksgiving meal.  My cauliflower mash is also fantastic!  I’ve had it with and without potatoes and either way the mash is devine!

Smashed Potaoes

Smashed Potaoes

Roasted Garlic Cauliflower Mash

Roasted Garlic Cauliflower Mash

Roasted Garlic

Let’s face it, roasted garlic makes everything better–especially a Thanksgiving meal–so here’s how to roast garlic

How to Roast Garlic

How to Roast Garlic

Creamed Corn

What is it about corn that screams Thanksgiving?  I don’t know but my no cream creamed corn recipe is definitely a brillant addition to any Thanksgiving meal

No cream Creamed Corn



Finally while I don’t profess to be a dessert wizard, I do have a great recipe for diy condensed milk.  My grandmother would always have a couple of cans of condensed milk out for her baking, and I’m quite sure that she would approve of my do it yourself version. It can be made with dairy and nondairy milks.

How to make Condensed Coconut Milk


One of my favorite desserts is Chocolate Pots de Creme  my recipe for them is AMAZING!! If you manage to save any of these for more than 3 members of your family to enjoy, then you’re doing much better than me!


So tell me are you ready for the big day? What are you making?

D.I.Y. Poultry Seasoning


Poultry Seasoning--D.I.Y. Poultry Seasoning

Poultry Seasoning–D.I.Y. Poultry Seasoning

So we are just a few weeks away from Thanksgiving.  I don’t know about you, but I have been thinking about and planning what I am going to make since September.  We are visiting family out of town, so I doubt that I’ll blog anything once we leave.  I always try, but the kitchen gets pretty busy as we cook our Thanksgiving meal, and since this is the one time a year that we see my husbands family, I prefer to be focused on them.  My daughter’s birthday is also on Thanksgiving so, we try to make it a special day for her.  Poultry seasoning is one of those things that most people pull out just once or twice a year to season their turkey and stuffing/dressing.  I used it a few weeks ago for Chicken in Milk Most people buy it only once a year for just that purpose.  My mom is one of those people.  I remember shopping for Thanksgiving dinner with her when I was little, she always made her way down the dry seasoning aisle to pick up poultry seasoning.  If by some chance we got home and she had  she forgotten it, she would stop what she was doing in the kitchen, and drive to the store to get it.  Besides sage–which I’m blogging about tomorrow–it’s one of the must have’s for most thanksgiving meals.  I LOVE making my own dry seasonings so of course I had to give this a try.  I must say that this poultry seasoning is spot on to the one my mom loves to use.  If you find yourself in a bind on Thanksgiving and desperately need poultry seasoning,  pull out these spices and make your own poultry seasoning. If you have these spices but they’re fresh, even better, just chop them up and give your turkey a good rub down with them and some butter.

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Prep time: 5 minutes


1 tablespoon of ground sage

2 teaspoons of dried thyme

1/2 teaspoon of ground nutmeg

1 teaspoon of dried rosemary

1 teaspoon of dried marjoram

1/4 teaspoon of black pepper

Directions:  Place all of the spices into a spice grinder and grind into a powder.  Store in an airtight container until ready to use.




When do you start planning your Thanksgiving meal?  Do you make the same thing every year?

How to roast chicken-Steps to making the perfect roast chicken everytime!

Lemon and Garlic Roast Chicken
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Roasted chicken is universal. Almost every culture has some version of roasted chicken in their culinary history. However, as universal as roast chicken is, many still have a hard time making it. Just yesterday someone I follow posted a before and after picture of a roast chicken on Instagram. The bird was pasty before it went in the oven, and the bird was still pasty after it came out of the oven. I felt bad for this Instagramer because I’ve been there. The truth is that roasting a bird perfectly begins with steps that are made long before the bird goes in the oven. If you master these steps, I guarantee you that your roast chickens will come out of the oven, perfectly marinated, juicy and with a skin that is crackling and golden brown.

Step 1. Pick the right chicken! Organic, non GMO, and air chilled is the way to go! Why? Because conventional chickens are stored in salt water to plump them up before you buy them. A water logged chicken can taste good, but it will likely be harder to get a crispy crust on a water logged chicken, than one that is not water logged. Note: Read the label on the chicken, most chickens in the supermarket have  up to 4% retained water because they are dropped in a 34 degree chlorinated water bath before they are sold. Air chilled chickens are not exposed to water, so getting a crisp skin on an air chilled chicken is easier.

Step 2.  Brining! Most of you are probably thinking, “but you just said not to buy a water logged chicken, now you’re telling me to brine it?!” I said it, and I meant it!  There are other ways to brine without water.
Salt brining. This will change your life! Salt brining literally is what it sounds like, you thoroughly salt the chicken, put it in a Zip-Loc and let it sit over night. Salt does two things, it retains moisture and it pulls out moisture. This is a wonderful thing for a small bird like a chicken, because it doesn’t take longer than an hour to cook, so the amount of moisture it looses because of the salt brine is not significant enough for it to dry out. But it pulls out just enough moisture on the surface of the bird to make the skin crisp. At the same time it breaks down the protein, which means moist, tender, and well seasoned chicken!

Step 3. The skin needs to be rubbed with oil, not butter. Although butter tastes great, it contains 16-18% water and 80% fat. Water is an enemy to getting perfectly crispy skin on a roast chicken. If you want to use butter to flavor your chicken, then by all means do so. Just make sure to put the butter where it will do the most good..under the skin in the breast bone. If you want crisp brown skin, use oil, it does not contain water, it is 100% fat, so it will result in a chicken that is so beautifully brown, you may not want to cut it…note I said may not, after you get a whiff of the this delicious chicken all bets are off.

Step 4. Bake on a high temperature from the start. Most people reverse bake roast chickens, meaning they bake at a lower temperature for a longer period of time so the chicken doesn’t dry out, and then blast it at the end on a higher temp in hopes of browning the skin.  Seems plausible enough but results are often not consistent. Take my advice, bake your chicken on 450 degrees farenheight for 45 minutes to 1 hour, your chicken will come out perfect every time.

Recipe for brine
1.5 tablespoons of Sea salt or kosher salt for every 1 pound bird.

Sprinkle the salt all over the bird, place in a large bag and let sit over night. When your ready to cook it, add the oil and any herb you want–rub with a little garlic, bake it for 45 minutes to one hour, and Wah-La perfectly roasted chicken!