Once a month I gather with a great group of friends to share our love of food and wine. We take time to select a recipe, shop for ingredients and prepare the perfect dish to match the theme. This month we thought it was appropriate to celebrate the ultimate feast…Thanksgiving. The event was extra special as it was one of our members first Thanksgiving. We made the experience as authentic as possible for her, gathering around the cook to watch the carving of the turkey, sharing what we’re thankful for before digging in, and linger around the table, sharing stories and laughs. I think it was a first Thanksgiving to remember.
I was in charge of the stuffing. I used my mom’s cornbread stuffing recipe. Every year, the stuffing is my favorite part of the meal (besides dessert). I practiced this recipe before making it for the club. It didn’t turn out as good as mom’s, but it still got some rave reviews.
MENU
Cocktails: Mulled cider
Appetizer: Assorted olives and cheeses
Main Course: Roast turkey breast
Fall kale supper salad
Honey cinnamon roasted sweet potatoes and butternut squash
Cornbread sausage stuffing
Dessert: Pumpkin cupcakes
- 1 whole bone-in turkey breast (6 1/2 to 7 pounds
- 2 tablespoons good olive oil
- 1 tablespoon minced garlic (3 cloves)
- 2 teaspoons freshly squeezed lemon juice
- 2 teaspoons dry mustard
- 1 tablespoon chopped fresh rosemary leaves
- 1 tablespoon chopped fresh sage leaves
- 1 teaspoon chopped fresh thyme leaves
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup dry white wine
- A pinch of love
Mix the olive oil, garlic, lemon juice, mustard and herbs. Spread the mixture over the skin of the turkey, or smear it under the skin.
Place the turkey on a rack in roasting pan. Pour the wine into the pan. Season with love.
Roast the turkey at 325 degrees for 1 1/2 to 1 3/4 hours, until a thermometer inserted into the thickest part of the breast reads 165 degrees. Let the bird sit for at least 15 minutes before carving. Carve and enjoy!
- 2 cups chopped kale
- 6-8 Brussels sprouts, chopped
- 3-4 florets broccoli, chopped
- 1/2 cup dried cranberries
- 1/4 cup roasted sunflower seeds (or pumpkin seeds/pepitas)
- 1 small apple, cored and diced
- (optional) 1 slice bacon, cooked and chopped
- (not optional) A pinch of love
Combine all the ingredients in a large, festive bowl. Serve with a poppy seed dressing. Enjoy!
Honey Cinnamon Roasted Sweet Potatoes and Butternut Squash
- 1 large sweet potato, peeled and cut into 1 inch cubes
- 1/4 of a butternut squash, peeled and cut into 1 inch cubes
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- A pinch of love
Mix the honey, olive oil, cinnamon, salt, pepper and love. Coat the potato and squash cubes with the dressing. Spread on a baking sheet and roast at 375 degrees for 25-30 minutes until potatoes and squash are tender. Stir halfway through to ensure they don’t stick to the pan. Enjoy!
- Olive oil
- 1 large onion, small dice
- 3 ribs celery, small dice
- Kosher salt
- 1 pound spicy sausage, casing removed, broken into bite-size chunks
- 3 cloves garlic, smashed and finely diced
- 3/4 cup coarsely chopped walnuts (I omitted)
- 10 sage leaves, finely chopped ( I used a pinch of dried sage instead)
- 3 sprigs rosemary, leaves finely chopped
- 2 tablespoons fresh chopped parsley
- 10 cups stale cornbread, cut into 1-inch cubes (I used one loaf)
- 2 cups dried cranberries
- 3 to 4 cups chicken stock
- A pinch of love
Prepare the cornbread a day or two in advance. You can use a mix or whip up a quick homemade recipe. I like the Betty Crocker recipe.
Heat the olive oil in a large skillet. Cook the onion until soft and translucent. Add the 
celery and salt. Cook on medium-low heat for several minutes. Add the sausage and garlic and cook until meat is thoroughly browned. Add in the herbs and cook for another minute or two.
In a separate bowl, combine the sausage mixture, cornbread, nuts, cranberries and love. Add in chicken stock and mix the ingredients with your hands until thoroughly moist.
Put the stuffing mixture in a baking dish. You can refrigerate for up to 24 hours until you’re ready to bake. Cook at 350 degrees for 30 minutes, until stuffing is warm all the way through and begins to brown on top. Serve and enjoy!
Pumpkin Cupcakes
- 1 cup cooking oil (like canola oil)
- 2 cups sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 4 eggs
- 2 cups flour (all purpose)
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- 2 cups canned pumpkin
- A pinch of love
Beat eggs, sugar and oil.
Add dry ingredients, pumpkin and love.
Bake at 350 degrees for about 15 minutes. Enjoy!
A Pinch of Love 