I'm doing my first turkey this year. Thank goodness I don't have to do it alone! Here's a peek at the menu my friend and I planned. Along with one of the recipes, if you want to try them yourself.
- Maple Glazed Turkey with Reisling Gravy (my friend found this recipe...let me tell you, she is an amazing cook!)
- Cornbread stuffing
- Sweet potato casserole (a must have at any southern Thanksgiving)
- Mashed Potatoes
- Rolls
- Some sort of veggie
- Spinach salad with toasted pine nuts
- Butternut squash risotto
- And last but not least, Chocolate Pumpkin Tiramisu
- 1 quart chicken stock
- 1 cup water
- 2 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, grated or chopped
- 2 cups Arborio rice
- 1 cup dry white wine
- 1 (10-ounce) box cooked frozen butternut squash
- Nutmeg, grated, to taste
- 2 tablespoons butter
- 7 or 8 leaves fresh sage, slivered
- 1 cup grated Parmigiano Reggiano
Directions
Bring 1 quart stock plus 1 cup water to a simmer in a sauce pot then reduce heat to low.
Heat a medium skillet over medium to medium-high heat with olive oil. When oil ripples, add the onions and garlic and soften 2 to 3 minutes. Add rice and toast 2 to 3 minutes more. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Ladle in stock in intervals, a couple of ladles at a time. Allow liquids to evaporate each time. Risotto will cook 18 minutes, total, from the first addition of liquid. Defrost the squash in your microwave in a dish to collect any liquids and stir in squash the last 3 minutes of cook time, season with nutmeg, salt and pepper to taste. In the last minute of cooking time, stir in butter in small pieces, sage leaves and cheese, serve.
What's on your menu this year? Happy Thanksgiving from the Stanton Family!
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