Food Network Kitchen Hopefully this year our Thanksgiving Dinners will be with just our immediate families. Clean up is a breeze
Ingredients For the Turkey and Squash: Cooking spray 1 small acorn squash, halved, seeded and sliced into 1-inch-thick wedges 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1/4 cup chopped fresh parsley, plus more for topping 1 tablespoon chopped fresh rosemary 1 teaspoon poultry seasoning 1 large clove garlic, minced 2 small turkey drumsticks (2 to 3 pounds total) For the Brussels Sprouts:1/2 pound brussels sprouts, trimmed and halved 5 to 6 strips lemon zest (from 1 lemon) 7 to 8 sprigs thyme 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground pepper For the Sweet Potatoes:1 small sweet potato, halved 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground pepper 2 tablespoons unsalted butter, at room temperature 2 tablespoons packed dark brown sugar 1 teaspoon ground cinnamon 2 tablespoons chopped toasted pecans For the Stuffing:1 cup low-sodium chicken broth 1 large egg 4 teaspoons finely chopped fresh sage 3 tablespoons unsalted butter, melted 2 cups bread cubes (about 8 ounces) 1 small carrot, diced 1 stalk celery, diced 1/2 small onion, diced 1/2 Granny Smith apple, diced Kosher salt and freshly ground pepper For the Cranberry Sauce:1 1/2 cups cranberries (fresh or frozen) 1/2 cup sugar Directions
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