Thanksgiving Recap

The turkey was fantastic. I think my favorite part was the gravy (so was Jenny's), which covered up my less-than-fantastic mashed potatoes (my sister and I both employed the "cook your potatoes early and keep them warm in the crockpot" idea to our own demise), but the whole thing was simply fabulous. And yes, RaChelle, my turkey cooked way faster than I expected, moving dinner up a whole hour. Yikes! Maybe it WAS a good thing I'd done the potatoes first!

There was some debate before about what stuffing recipe to use, and I hemmed and hawed until, seriously, Thanksgiving morning about whether to just use glorified Stove-Top or stuff my bird with something more exotic. The result? Compromise--I used the Apple, Sausage, and Parsnip Stuffing with Fresh Sage recipe linked to the turkey recipe, with a few alterations:

1) I did not use parsnips. Seriously, what are parsnips?
2) I used ground, Jimmy Dean-type sausage instead of sausage in casings. It was the "savory" kind (no hot sausage), and actually had sage in it, which was awesome.
3) Instead of the sourdough, I simply cooked up a box of Stovetop and mixed the rest of the ingredients in with it. I know, totally cheating, but I adore Stovetop, so why waste my time toasting sourdough when what I really want is a fancied-up box mix?

It was delish. I only had a 12 lb bird, and I think this stuffing recipe is for a 20 pound bird, plus extra on the side (and since Jason's dad doesn't like sausage I had to make regular stuffing on the side anyway), so I cut the recipe to about a quarter, give or take a few apples. I am very sad it is all eaten up, but I'm glad it was eaten up by Jason, who has never liked stuffing before.

The other thing I am sad about is that there is no more tapioca salad, which is my all-time favorite holiday (and any other day I can eat it) recipe. For the record, here is the recipe:

Tapioca Salad
Boil together in a saucepan:
2 c. water
4 T. minute tapioca
1/2 c. sugar (or Splenda works)
Once the mixture comes to a boil, take it off the stove and let it cool.

Once cool, mix in:
1 can fruit cocktail (drained)
1-2 chopped bananas
1 c. frozen strawberries or raspberries
1-2 c. cool whip (the recipe says 1, I like more)

Chill until ready to serve.

Okay, so I'm sad that the tapioca salad was all gone by the end of the weekend, but I did make it again for our Sunday school party on Saturday. My flight from Idaho was so late that by the time we made it to the party everyone was done eating. I am not sad that I got to take most of it home with me...

Traditional Sweet Potato Casserole

I made this dish for Thanksgiving at the Griffiths and really enjoyed it. My parents and I decided it would become a traditional holiday dish in the Marble household -- it was that good!

Ingredients
2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes

3/4 cup packed brown sugar

1/4 cup butter, softened

1 1/2 teaspoons salt

1/2 teaspoon vanilla extract

1/2 cup finely chopped pecans, divided

2 cups miniature marshmallows

Preparation

Preheat oven to 375°.
Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.

Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden.

Yield
16 servings

Cider Brined and Glazed Turkey

Missy wanted this recipe from Epicurious.
Both RaChelle and I have made this turkey two years ago with great success. I am going to use it again this year, I think.