Gobble till ya Wobble {Thanksgiving Menu}

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I say this every year, but seriously HOW IN THE WORLD is THANKSGIVING in 2 1/2 WEEKS??? Really? How? How fast can the time fly by?  THANKSGIVING is upon us!! 

You ask WHAT in the world am I planning on serving? Well, I have a list of traditional favs that I have put my own little twist on to make perfect and  I am sharing all my yummies today. 

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No Thanksgiving is complete without and AMAZING Bird. Thanks to Aunt Jan, who made the rub for the first ever fried turkey I had that I am sharing the TOM TERRIFIC TURKEY RUB it is sure to be a HIT!
And last year I did a BRINE and OMG it was insane! So moist and yummy!!

Cranberry Orange Pineapple Salad is to DIE for and everyone, even Hubs who claims to hate any sort of gelatin loves this!!

Birdie’s Best Ever Dressing really is the BEST EVER! I worked on this recipe for about 5 years and it is PERFECT!!

Sweet Potato Soufflé another FANTAB side that can’t be passed up!!  It really isn’t the same ole sweet potatoes

Brussels Sprouts, I know everyone turns up their noses but, they are DELISH!!! Follow these easy steps and even your picky bro-in-law will gobble them up!!

Mama B’s Salad  roasted sweet potato, greens, cheese, you can not go wrong!!

What are you serving this year for Thanksgiving?
xoxo. Mama Bird

Sweet Potato Goodness

Let me start by saying that I know that you have seen boo-koos of sweet potato casseroles over this years but, if you are like me and don’t like a bunch of “stuff” added to it you will love this! It is so freaking yummy! It makes ahead beautifully.

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Sweet Potato Goodness:

6 sweet potatoes, baked & skinned

1 1/4  c sugar

2 t vanilla

1 t cinnamon

1/2 t fresh nutmeg

3 eggs, lightly beaten

1/3 c milk

1 stick butter, melted

Bake & skin potatoes; Place in large bowl, add remaining ingredients and mix in Cuisinart or with a hand mixer until smooth & creamy.

Topping:

1 c brown sugar

1/3 c flour

1/3 c butter, melted

pecans halves

Mix sugar, flour & butter sprinkle 1/2 of mix lightly on top of potato mix. Place pecan halves on top of that and sprinkle remaining mixture on top. Bake at 350 for 25-35 mins until hot & bubbly! Enjoy!!

xoxo, Mama Bird

Bird’s (best ever!) Dressing

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I have been working on the “perfect” Thanksgiving dressing for over 5 years now and I am so pleased as I think I have finally got the perfect combo of savory, sweet & tart! I tell you this is a winning side dish and everyone will love it! It isn’t hard to make, doesn’t take too much time and is so forgiving you can make it the day before, in fact I think it is better that way!

I use Pepperidge Farm bread crumbs, I mix the Herb & Cornbread and its great! They now that they have 2 different textures; cubes & crumbs. Feel free to use whatever bread you like.

Oh, did I mention it makes a TON!! Feel free to cut recipe in half.

16 oz  Herb & Corn Bread Stuffing (apx a bag and a half)

2 c celery, chopped

1 c onion, chopped

2 c golden raisins

1 lb sweet  Italian Sausage

2 Granny Smith apples, diced

2 sticks Butter, melted &  halved

1 tsp salt

1/2 tsp red pepper flakes

2 tsp basil

2 c Parmesan Cheese

1 c white wine

1 c chicken broth

1 c milk

Cook Italian Sausage & add to stuffing,melt butter; sauté onion & celery add to stuffing, add wine & chicken broth to sauté pan bring to boil, add raisins to rehydrate, add apples cook for 2 min, add to mix; add milk, spices & cheese. Dump into a greased broiler pan (this makes a thiner,crisper dressing; ifyou prefer thicker, use a 9×13 pan) depending on texture that you prefer you may need to add more broth or butter. I drizzle the remaining stick of butter on top as I like to be able to slice my stuffing and have it hold together. If you like a dryer consistency don’t add more liquid. I make mine a day ahead and allow it to sit overnight in the fridge. Bake at 350 for a hour to hour and fifteen mins. ENJOY!

xoxo, Mama Bird

Brining a Turkey

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Typically I do a Cajun rub on my turkey but,after seeing Ree’s (the Pioneer Woman who I speak of as if we are on a first name basis, cause we would be if she knew me!) turkey brine I had to try it!  My MIL bought a beautiful ORGANIC bird and I thought this would be wonderful to keep it super moist and full of flavor.

I used what I had on hand and as her recipe was my inspiration I did stray a tish. If you have 3 cups of apple juice go with that or use some orange or extra water. It will be great!!

Bonus it makes your house smell yummy!!

 

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Turkey Brine:

2 cups apple cider

1/2 cup juice from a can of mandarin oranges

1/2 cup juice from a can of pineapple

1 big handful of black peppercorns

4 cloves of fresh garlic

6-8 whole sprigs of fresh thyme

1 1/2 cup kosher salt

2 cup brown sugar

1 1/2 gallon of water (that is all my pot would hold! she uses 2)

Put it all in a HUGE pot and bring to boil. Cover, cool completely and pour over turkey.

ENJOY!

xoxo, Mama Bird

Birdie’s Best Ever Thanksgiving Dressing

I have been working on the “perfect” Thanksgiving dressing for about 5 years and I am so pleased as I think I have finally got the perfect combo of savory, sweet & tart! I tell you this is a winning side dish and everyone will love it! It isn’t hard to make doesn’t take too much time and is so forgiving you can make it the day before, in fact I think it is better that way!

I use Peppridge Farm bread crumbs, I mix the Herb & Cornbread and its great now that they have 2 different textures. Feel free to use whatever bread crumbs you like.
Oh, did I mention it makes a TON!! Feel free to cut recipe in half.
8 c each Herb & Corn Bread Stuffing
2 c celery, chopped
1 c onion, chopped
2 c golden raisins
1 lb Italian Sausage (I like to use 2 sweet & 2 hot)
2 Granny Smith apples, diced
2 sticks Butter, melted & halved
1 tsp salt
1/2 tsp pepper
2 tsp basil
2 c Parmesan Cheese
1 c white wine
1 c chicken broth
1 c milk
Cook Italian Sausage & add to stuffing,melt butter & saute onion & celery add to stuffing, add wine & chicken broth to saute pan bring to boil, add raisins to rehydrate, add apples cook for 2 min, add to mix; add milk, spices & cheese. Dump into a greased 9 x 13 pan depending on texture that you prefer you may need to add more broth or butter. I drizzle the remaining stick of butter on top as I like to be able to slice my stuffing and have it hold together. If you like a dryer consistency don’t add more liquid. I make mine a day ahead and allow it to sit overnight in the fridge. Bake at 350 for a hour to hour and fifteen mins. ENJOY!