Nov 25, 2020 08:54AM - edited Nov 25, 2020 10:23AM by SpecialK
illimae - do you have a grill at the cabin? I am fascinated by DD's Traeger - she uses it like an oven, which could totally work for a turkey using indirect heat. She has been pretty successful so far with everything except dessert - too much smoke flavor from the pellets. I gave her the recipes last night for the corn casserole and an app of artichoke dip. Like we need an appetizer, lol!
Trying to decide if I want to start cooking sides today, I made the cranberry sauce yesterday. Because I have a 27" wall oven only figuring out the cooking configuration and timing is a bit of a ballet. I think I will do the two turkey breasts today (I got two because they were not very big and needed sandwich insurance) - I can reheat the sliced meat in broth to keep it moist, and the veggies tomorrow. Will pre-bake the sweet potatoes and prep the sprouts, maybe cook the bacon and onion today. I will definitely do the dressing tomorrow, cooking the onion and celery in butter is what is known as the "Thanksgiving smell" so has to be done on the day, lol!
Does anyone remember those refrigerator muffins made from a box of Raisin Bran cereal? Did I ask this already? You mix it up and keep it in the fridge and scoop and bake as needed? I was trying to think of things I could do for DD so she can have breakfast ready. I made some yesterday and they are pretty good. I cut the recipe in half because I didn't have a clear recollection of whether or not I liked them, or would still like them. I baked six, and ate one with some whipped cream cheese.
Edited to add that I just made chili for tonight. Will use the two leftover small flour tortillas from last night to make a cheese and pickled jalapeno quesadilla to accompany. Normally I would make cornbread with honey butter, but its already a carb fest in my kitchen with multiple loaves of bread for turkey sandwiches and I am making traditional herbed dressing for tomorrow. If this was a normal T-Giv I would also make cornbread and sausage dressing (or the DS recipe for cornbread and chorizo dressing which he included as a contribution in my MIL's 80th b-day cookbook ), so the idea of having chili and cornbread on the Wed. before is one I will remember going forward. Two birds, one stone - my favorite way to cook.