Thanksgiving Guide
Here is your complete From Heart to Plate Thanksgiving Guide! My shopping list is included for every item you'll need to make a complete, sophisticated meal too yummy not to share! This is great to bookmark the links to all of the recipes in one spot. I'm going to walk you through step by step, recipe by recipe from appetizers to an amazing dinner to a dessert you won't forget! Take the time to read through all of the recipes listed. The homemade turkey herb blend is the secret to tying together the dishes. You'll make your own turkey stock that will give unbelievably savory turkey flavor to not only the silky-smooth gravy but also to the sourdough stuffing. This dinner is special to my family, because while other holidays revolve around gifts or an event, this one revolves around the food and the people you get to enjoy it with. From my family to yours, Happy Thanksgiving!
Appetizers:
Veggie Plate with Ranch dip
Deviled Eggs
Dinner:
Turkey Herb Blend*
Turkey Stock*
Herb Roasted Turkey
Mashed Potatoes
Turkey Gravy
Sourdough Stuffing
Green Bean Casserole
Candied Acorn Squash
Desserts:
*Homemade Pie Crust
Caramel Apple Pie
Pumpkin Pie
Vanilla Whipped Cream
Shopping List:
Turkey 10-15 pounds
1 cup sour cream
1 package Ranch dressing powder
1 head broccoli
1 head cauliflower
1 bunch celery
1 jar whole black olives, pitted
1 jar stuffed green olives
2 white onions
1 lemon
2 lbs/ 8 sticks of butter (um, yes, because everything is better with butter)
4 russett potatoes
1 loaf sourdough bread (I LOVE Cracker Barrel's)
1/2 cup bread crumbs (save the ones you make when you dice up your bread, supplement with panko)
1.5 pounds fresh green beans
2 large portabello mushrooms
1 can French's fried onions
2 heads of garlic
fresh chives
2 acorn squash
bacon, flavor and cut of your choice, I prefer thick-cut hickory-smoked
walnuts
ginger root (store it in the freezer)
1 bunch fresh thyme
1 box chicken broth
1 cup half and half
8 honey crisp apples (these are the best for their tangy sweetness and nice crisp)
1 15 ounce can pumpkin puree
1 14 ounce can sweetened condensed milk
1 pint heavy whipping cream
Pantry Basics:
1 cup milk
1 dozen eggs
mustard
mayo
vinegar
flour
fine sea salt
freshly ground pepper
dried parsley
dried oregano
dried rosemary
dried sage
dried thyme
smoked ground paprika
garlic powder
soy sauce
bay leaves
worcestershire
Lawry's seasoned salt
ground cinnamon
ground nutmeg
white sugar
brown sugar
vanilla bean extract
*Turkey herb blend: we're going to make this!
*Turkey drippings from the pan. Capture all the seasoned turkey flavor concentrate.
*Turkey stock: this you'll make! Save your veggie scraps: potato peels, onion stems and peels, garlic skins, mushroom stems, thyme stem, chive roots, celery ends, and all of the turkey innards.
Got all those ingredients together? Great! Let's get started on the Turkey Herb Blend!
From Heart to Plate is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking. Thank you for your support!
Appetizers:
Veggie Plate with Ranch dip
Deviled Eggs
Dinner:
Turkey Herb Blend*
Turkey Stock*
Herb Roasted Turkey
Mashed Potatoes
Turkey Gravy
Sourdough Stuffing
Green Bean Casserole
Candied Acorn Squash
Desserts:
*Homemade Pie Crust
Caramel Apple Pie
Pumpkin Pie
Vanilla Whipped Cream
Shopping List:
Turkey 10-15 pounds
1 cup sour cream
1 package Ranch dressing powder
1 head broccoli
1 head cauliflower
1 bunch celery
1 jar whole black olives, pitted
1 jar stuffed green olives
2 white onions
1 lemon
2 lbs/ 8 sticks of butter (um, yes, because everything is better with butter)
4 russett potatoes
1 loaf sourdough bread (I LOVE Cracker Barrel's)
1/2 cup bread crumbs (save the ones you make when you dice up your bread, supplement with panko)
1.5 pounds fresh green beans
2 large portabello mushrooms
1 can French's fried onions
2 heads of garlic
fresh chives
2 acorn squash
bacon, flavor and cut of your choice, I prefer thick-cut hickory-smoked
walnuts
ginger root (store it in the freezer)
1 bunch fresh thyme
1 box chicken broth
1 cup half and half
8 honey crisp apples (these are the best for their tangy sweetness and nice crisp)
1 15 ounce can pumpkin puree
1 14 ounce can sweetened condensed milk
1 pint heavy whipping cream
Pantry Basics:
1 cup milk
1 dozen eggs
mustard
mayo
vinegar
flour
fine sea salt
freshly ground pepper
dried parsley
dried oregano
dried rosemary
dried sage
dried thyme
smoked ground paprika
garlic powder
soy sauce
bay leaves
worcestershire
Lawry's seasoned salt
ground cinnamon
ground nutmeg
white sugar
brown sugar
vanilla bean extract
*Turkey herb blend: we're going to make this!
*Turkey drippings from the pan. Capture all the seasoned turkey flavor concentrate.
*Turkey stock: this you'll make! Save your veggie scraps: potato peels, onion stems and peels, garlic skins, mushroom stems, thyme stem, chive roots, celery ends, and all of the turkey innards.
Got all those ingredients together? Great! Let's get started on the Turkey Herb Blend!
From Heart to Plate is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking. Thank you for your support!
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