🥔 Thanksgiving Traditions from My Kitchen to Yours🍁
Wishing all of my friends, colleagues, and family a Happy Thanksgiving. Last year I shared my grandmother’s Squash Pie recipe. It was a tremendous success, and we received pictures from our followers of their beautiful pies and wonderful comments on how delicious it tasted.
This year I am on a potato theme. The feature picture is the Big Potato, located in Maugerville (pronounced “major + ville”), New Brunswick. I am sharing my make-ahead garlic mashed potatoes and turkey dressing recipes. I know these recipes by heart so last night I made these two recipes and captured the proper measurements. I hope you enjoy these recipes and they become part of your yearly Thanksgiving tradition. The secret ingredient is summer savoury. I buy summer savoury from Newfoundland.
10 lbs Yukon Gold yellow mesh potatoes
Peel the potatoes, cut in half and boil until soft and tender
Drain and mash the potatoes
½ lb unsalted butter
2 tsp Lawry’s seasoning salt
36 turns of freshly cracked peppercorns
Separate the mashed potatoes in half.
Half of the potatoes for the dressing; the other half for the garlic mashed potatoes.
Garlic mashed potatoes
5 lbs of mashed potatoes
1 fresh clove of garlic, crushed
½ large log of goat cheese (150 grams)
½ cup of freshly grated parmesan cheese
1 Tbsp sour cream
Mash all ingredients
Transfer to a casserole dish and drizzle with melted butter.
Store in the fridge for up to 2 days.
To cook, cover with tin foil and bake at 350F for 50 minutes; remove the tin foil and cook for another 10 minutes, then serve.
Turkey dressing
5lbs of mashed potatoes
1 shallot – minced
1 large egg
12 slices of white bread broken in small pieces
1 tsp Lawry’s seasoning salt
2 Tbsp summer savoury
1 Tbsp 2% milk
Mash all ingredients
Stuff your turkey. Use the two heels of the bread to hold the dressing into the neck and butt cavities.
Another hint for a delicious roasted turkey, sprinkle the turkey with summer savoury. Top the turkey with a pound of maple bacon from your local butcher. It makes a moist turkey and a delicious gravy from the drippings. Everyone eats the bacon while the turkey is being carved.
Please try my recipes and let me know how they turn out.
All the best for a wonderful Thanksgiving weekend. Make heartfelt memories with your family and friends.
From my home to yours, wishing you a Happy Thanksgiving!Connect with Direct IT Recruiting.Kind regards,
Darla
Darla D. Somerville
Direct IT Recruiting Inc.
Office: (416) 316-3333
Mobile: (647) 218-1855
Email: darla.somerville@directitrecruiting.com
Web: www.directitrecruiting.com