Thanksgiving Planner | Traditional Herb Stuffing Recipe | Sage & Thyme Dressing Recipe

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEeI9sfg1eZJVFWifi7LUSWFfHrKLifgZBikhe_jzttF0h8bvSU9ViFDTxbbAdo-OWJYBb1eT41_WSDM43-DhjBSub9RZ591mft6CK8oVd-7Wxl_MH0BNDz5ZTRviBoZJ_o6KGjDfZgKs/s1600/IMG_8249.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEeI9sfg1eZJVFWifi7LUSWFfHrKLifgZBikhe_jzttF0h8bvSU9ViFDTxbbAdo-OWJYBb1eT41_WSDM43-DhjBSub9RZ591mft6CK8oVd-7Wxl_MH0BNDz5ZTRviBoZJ_o6KGjDfZgKs/s640/IMG_8249.JPG" width="640" /></a></div><br />No Thanksgiving dinner is complete without stuffing - or dressing, I guess it is more appropriately named... as I don't actually stuff it into the bird!  If you cook the stuffing in the turkey, the turkey will have to cook longer, making it dry so I recommend cooking the dressing in a baking dish.<br /><br />This is a very traditional herb stuffing for Thanksgiving that is a staple at my family's Thanksgiving dinner.  Feel free to jazz it up with diced apples, dried cranberries or spicy sausage.<br /><br /><span style="font-size: large;">Traditional Herbed Stuffing</span> (serves 8-10)<br /><i>with sage & thyme </i><br /><br />16 cups of sourdough bread cubes, 1-inch<br />1 stick of butter<br />2 cups of yellow onions, 1/2 inch dice<br />1 cup of celery, 1/2 inch dice<br />2 cups of mushrooms, sliced<br />2 tablespoons of flat-leaf parsley, chopped<br />2 tablespoons of thyme, minced<br />6 sage leaves, julienned <br />1 tablespoon of sea salt<br />1 tablespoon of pepper<br />2 1/2 cups of chicken stock<br />2 eggs<br /><br />Preheat the oven to 350 degrees.  Toast bread on a baking sheet for 6 minutes. <br /><br />In a large saute pan, melt the butter and saute the onions, celery, mushrooms with parsley, thyme, sage and salt & pepper for 10 minutes until they begin to soften.  Place mixture along with bread cubes in a large mixing bowl.  Beat together the stock and eggs.  Add it to the bread mixture and toss together. <br /><br />Option #1 : Casserole Dish<br /><a name="more"></a><br /><br />Pour into a casserole dish.  Bake for 30 minutes. <br /><br />Option #2 : Crock-Pot<br /><br />Pour into a crock-pot.  Cook on high for 45 minutes.  Cook on low for 4 hours.  **You may need to add more stock to keep the stuffing moist.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuG_P5n0ax3t_MRuDHq2HMvIEGHcx16vGWzKhQGh_WV5kBYxK2XVQIk1x9VDFHs2KuTVK0z_rq7HQuLYmmLKwRJ67leJR7x33bfoNNUa6w3ZqeXbDKNI8b9Z7ZeZM-MpE2sxiqJtlUNUA/s1600/IMG_8161.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuG_P5n0ax3t_MRuDHq2HMvIEGHcx16vGWzKhQGh_WV5kBYxK2XVQIk1x9VDFHs2KuTVK0z_rq7HQuLYmmLKwRJ67leJR7x33bfoNNUa6w3ZqeXbDKNI8b9Z7ZeZM-MpE2sxiqJtlUNUA/s640/IMG_8161.JPG" width="640" /></a></div><br />In years past, I had purchased crouton looking dried bread cubes from the store, but it was so much easier, better tasting and looking when I made my own.  Just use a big loaf of rustic bread.  (I only made a half recipe for Mike and I, otherwise you will probably need two baking sheets for all of the bread.)<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVO1YAnG43XNBKu7dOn3VSCTSVVyX4xrROdcdeB9gxRsX9d46EpapUQkbyZCWjZEnK5a_vz_LdDO-VtvO-dPcbKFjdV6WnoIxQMJX1O4SBZRx68UHROdObEhqeit2eJf4EITubl3G1V6k/s1600/IMG_8164.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVO1YAnG43XNBKu7dOn3VSCTSVVyX4xrROdcdeB9gxRsX9d46EpapUQkbyZCWjZEnK5a_vz_LdDO-VtvO-dPcbKFjdV6WnoIxQMJX1O4SBZRx68UHROdObEhqeit2eJf4EITubl3G1V6k/s640/IMG_8164.JPG" width="640" /></a></div><br />I chopped the herbs, mushrooms, celery and onions while the bread cubes were toasting. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlHe9svnh8xnNP6T4WG0ZHhhNp4CjpLxZZ9Y2es-_3q3UDBEHuDXW_wNoHs3uVoP7VoPVfqkaCsYnZoynMNYJXeNDVGbW4Jpq0BnYi0t0-MNsgf9h3vjs2xH5tN4vU7GjhOED7UWkCOyc/s1600/IMG_8165.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlHe9svnh8xnNP6T4WG0ZHhhNp4CjpLxZZ9Y2es-_3q3UDBEHuDXW_wNoHs3uVoP7VoPVfqkaCsYnZoynMNYJXeNDVGbW4Jpq0BnYi0t0-MNsgf9h3vjs2xH5tN4vU7GjhOED7UWkCOyc/s640/IMG_8165.JPG" width="640" /></a></div><br />Saute them in butter. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig2Mb9nGvqjpZukSl72hHWYjsVIKURlM3UtOAQR1MjmmWtAzWVR4BnN6dtA0sEMxa0svmk35RxHJ0ogy9cTfzwMoU2I02r9TPjMw9JZ61VyR8UboCwE9wJ0-4wRvuUuOSGjh5hW-e_ciU/s1600/IMG_8167.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig2Mb9nGvqjpZukSl72hHWYjsVIKURlM3UtOAQR1MjmmWtAzWVR4BnN6dtA0sEMxa0svmk35RxHJ0ogy9cTfzwMoU2I02r9TPjMw9JZ61VyR8UboCwE9wJ0-4wRvuUuOSGjh5hW-e_ciU/s640/IMG_8167.JPG" width="640" /></a></div><br />The bread it toasty and browned. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqTn2VC8mqX44C9UVKuV281trAhE3eHDr3FK2yxTHpEMqLDNG4smE6l9r1PRTFwoJ9M83cPe6PnjumwFRyAg1010x4_JL1JCR8Z3L3WJM9w1Z4NEngF6S2hPAOIpEQEMEs5zN2TQj4-HQ/s1600/IMG_8169.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqTn2VC8mqX44C9UVKuV281trAhE3eHDr3FK2yxTHpEMqLDNG4smE6l9r1PRTFwoJ9M83cPe6PnjumwFRyAg1010x4_JL1JCR8Z3L3WJM9w1Z4NEngF6S2hPAOIpEQEMEs5zN2TQj4-HQ/s640/IMG_8169.JPG" width="640" /></a></div><br />Beat together the chicken stock and egg.  <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWwQ_zDtrX3ZRxol-alRW68AckBp221YiqR7ERlzcCzVuJnlndbqRmpEQxdmclfg5Bt0VACmMVHy5L8kakGrAqoF50VLmnagxI5ujRI3ZrGvEQRMS6n5zRDSEjBAOrjTJS2kz2BEgGJhQ/s1600/IMG_8170.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWwQ_zDtrX3ZRxol-alRW68AckBp221YiqR7ERlzcCzVuJnlndbqRmpEQxdmclfg5Bt0VACmMVHy5L8kakGrAqoF50VLmnagxI5ujRI3ZrGvEQRMS6n5zRDSEjBAOrjTJS2kz2BEgGJhQ/s640/IMG_8170.JPG" width="640" /></a></div><br />Toss all of the ingredients together. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiQ95lYPKuEstx5xXlcJ3BAtDzo_AZIetsXdg3Ix3kzBplMP9_ju4HL-VPQbpp3z_N1qmEYxmHPNlpHb93pVZqprjdRqNgUjSjgwkoq4CtD7AEjIqvUFMcXFRAhcHwWht_RXuu3CE0Ssg/s1600/IMG_8174.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiQ95lYPKuEstx5xXlcJ3BAtDzo_AZIetsXdg3Ix3kzBplMP9_ju4HL-VPQbpp3z_N1qmEYxmHPNlpHb93pVZqprjdRqNgUjSjgwkoq4CtD7AEjIqvUFMcXFRAhcHwWht_RXuu3CE0Ssg/s640/IMG_8174.JPG" width="640" /></a></div><br /> Pour into a baking dish - I like to use pie dishes instead of typical casseroles.  Bake until it is toasty and browned on top.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0nvOjDzAvaB0XfrwfLGsWS56O7I25-FLjsPJ8FeCYnBrTcMFkRpyb86CLkmBs24XblVrZFI3TI0iMFUBA3BcBTmDyGZaaF_MTKgFqXNbMh2-lbJF1nd7Vnlwei-mwrl0TuKQgTWfj3Oo/s1600/IMG_8234.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0nvOjDzAvaB0XfrwfLGsWS56O7I25-FLjsPJ8FeCYnBrTcMFkRpyb86CLkmBs24XblVrZFI3TI0iMFUBA3BcBTmDyGZaaF_MTKgFqXNbMh2-lbJF1nd7Vnlwei-mwrl0TuKQgTWfj3Oo/s640/IMG_8234.JPG" width="640" /></a><br /><br />For more <a href="http://www.jennysteffens.com/thanksgivingplan.html">Thanksgiving Recipes and my step-by-step Thanksgiving Timeline & Checklist, click here</a>!

Thanksgiving Planner | Traditional Herb Stuffing Recipe | Sage & Thyme Dressing Recipe

No Thanksgiving dinner is complete without stuffing - or dressing, I guess it is more appropriately named... as I don't actually stuff i...

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Turkey Breasts | Herb Stuffed Roasted Turkey Breasts for Thanksgiving

<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmUOsFsdnCCdcQ7BTiGvOLnQmWaOjRpHvUrFdaG2r8ki0CXXpbsW43jiFCs8hKqZUqd-UuvNC4xZ5JBIqKdOa7ZSgbJFaWH7u42w74823Tc7K0M1EKsHpFgAhXMH0BX_x5Y8lkdNDqeoo/s1600/IMG_8273.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmUOsFsdnCCdcQ7BTiGvOLnQmWaOjRpHvUrFdaG2r8ki0CXXpbsW43jiFCs8hKqZUqd-UuvNC4xZ5JBIqKdOa7ZSgbJFaWH7u42w74823Tc7K0M1EKsHpFgAhXMH0BX_x5Y8lkdNDqeoo/s640/IMG_8273.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAE1lxwIBF1xEnqRiru1FJq8o3OvvPew8UrHzL40Eq3YMTp-cgs-FwkQjm-UxnGCzxSJkijkusu9nHzSLgd1i_NrAb-0gB1yWMiPf_NgurihCEYTMl54u9OsHHYQfu4wUlpspU_SZ4GyM/s1600/IMG_8265.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAE1lxwIBF1xEnqRiru1FJq8o3OvvPew8UrHzL40Eq3YMTp-cgs-FwkQjm-UxnGCzxSJkijkusu9nHzSLgd1i_NrAb-0gB1yWMiPf_NgurihCEYTMl54u9OsHHYQfu4wUlpspU_SZ4GyM/s400/IMG_8265.JPG" width="400" /></a> Stuffing and roasting just turkey breasts is a great alternative to the entire bird, especially if you are hosting a small or very large Thanksgiving dinner.  For example, if you are only having 6-8 guests, then an entire Turkey is far too much, and if you are hosting more than 20, you'd be tempted to make two birds... who has the oven room for that?!</div><br />At first your family might be a bit shocked if you don't have an entire 20 pound turkey roasting in the oven on Thanksgiving Day... but just wait until they taste this flavorful, juicy alternative.  <br /><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;">Herb Stuffed Turkey Breast</span></div><div class="separator" style="clear: both; text-align: left;"><i>with sage, thyme, lemon & garlic</i></div><br />1 Turkey Breast (2 halves), butterflied<br />3 tablespoons of butter, softened<br />1 tablespoon of thyme leaves, chopped<br />1 clove of garlic, minced<br />2 tablespoons of sage leaves<br />2 tablespoons of parsley, chopped<br />Sea Salt & Cracked Pepper<br />Olive Oil<br />1 cup of dry white wine<br />1 lemon, zest & juiced<br /><br />Preheat the oven to 325 degrees.<br /><br />Butterfly the turkey breasts by cutting along the side of the breast (parallel with the cutting board) until you've reached about 1 inch away from the other side.  Open up the breast where you've cut it and continue to make small cuts until the breast lies flat.  <br /><br />In a small bowl, combine softened butter, thyme, lemon zest from one lemon and garlic.  Spread the mixture on the flattened/butterflied turkey breasts.  Sprinkle sage leaves and parsley over the butter mixture, then salt & pepper.  Roll up the breasts and place on the rack in a roasting pan with the seam down.  You can secure the seam with twine or a toothpick, if you'd like.<br /><br />Rub the breasts with olive oil, then sprinkle with salt and pepper.   Pour white wine and lemon juice in the bottom of the pan.  Roast in the oven for 1 3/4 - 2 hours.  Let them sit for 5 minutes, then slice into 1/2 inch pieces.  Serve with gravy made from the pan drippings and <a href="http://jennysteffens.blogspot.com/2010/11/holidays-entertaining-thanksgiving_4099.html">herbed stuffing</a>.<br /><div class="separator" style="clear: both; text-align: left;"><br /></div><span style="font-size: large;">Turkey Gravy</span><br /><br />Drippings from Roasted Turkey<br />Flour<br />Chicken Stock<br /><br />Pour the drippings from the roasting pan into a fat separator leaving a small amount of liquid in the roasting pan - do not clean the pan, set it aside.  Drain the fat off of the drippings, leaving the brown liquid.  Put the roasting pan on a low heat, add flour to the pan and stir it into the brown bits.  Heat the flour mixture until bubbling.  Add back in the pan drippings that you've separated from the fat.  Whisk together until smooth.  Add chicken stock to thin until desired thickness.  Continue to cook gravy until hot and bubbling.  It will continue to thicken as it cooks. <br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh26J2ScAx3kAmnuYhGxLVD_kaNVmfRsDyKkZ7hgtfW7M25Cg8jsHHfyydpH8oHLOYPwRzgc_EHKCGQg99xtuql1Jd0gWvipUmk0z2TEpUxon3hObJbl7YZGxNz7P9THF7yRIjH0Fwp_pw/s1600/IMG_8180.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh26J2ScAx3kAmnuYhGxLVD_kaNVmfRsDyKkZ7hgtfW7M25Cg8jsHHfyydpH8oHLOYPwRzgc_EHKCGQg99xtuql1Jd0gWvipUmk0z2TEpUxon3hObJbl7YZGxNz7P9THF7yRIjH0Fwp_pw/s640/IMG_8180.JPG" width="640" /></a> </div>Begin by butterflying the turkey breasts - or ask your butcher to do it for you!  I used turkey breast tenderloins... they are the smaller part of the breast - it was the only thing my butcher had in October! <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOWHWqXizp0qWBVEvivM5zeWKVXRphKpxvkGQ21KNujagkuhe6iffgxFAmFULQJlGyQdz9RaGmKsGtc6cq9s-a9o1cPiKyP9eJ6r7__T532ijq7fqv0hAJPLgIxaigo_VbVOYLebtcohs/s1600/IMG_8177.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOWHWqXizp0qWBVEvivM5zeWKVXRphKpxvkGQ21KNujagkuhe6iffgxFAmFULQJlGyQdz9RaGmKsGtc6cq9s-a9o1cPiKyP9eJ6r7__T532ijq7fqv0hAJPLgIxaigo_VbVOYLebtcohs/s640/IMG_8177.JPG" width="640" /></a></div><br />Mix the herbs, garlic and lemon zest together with the softened butter.  <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwynOIEC6_d8Y4J8W3c7KuXDCB_Qbigu0Re7fDXs8Qpl3SNITPPIUjHURauqkacqIS4deM1zr0A7QqvYVjqRwlBepbujs7GMyegzg2hQvW7KZCWKM8olZNNxUCUxMSi_5XSfGapOjl9QU/s1600/IMG_8183.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwynOIEC6_d8Y4J8W3c7KuXDCB_Qbigu0Re7fDXs8Qpl3SNITPPIUjHURauqkacqIS4deM1zr0A7QqvYVjqRwlBepbujs7GMyegzg2hQvW7KZCWKM8olZNNxUCUxMSi_5XSfGapOjl9QU/s640/IMG_8183.JPG" width="640" /></a></div><br />Spread on the herbed butter, then add the sage and parsley leaves. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB5E8uCJ5PVJ0YXtfZxMSuEADoc2Zab1cFiO80oEMD_aEstiYim9hEjJDVnM-nacXJvzv33Bo6nd3kL4aKPKEYc3iEiPxbGnTGTPqUFmb9arfg-qp3m9d4KR9hmKF0V2i-HjLEldRcBn0/s1600/IMG_8186.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB5E8uCJ5PVJ0YXtfZxMSuEADoc2Zab1cFiO80oEMD_aEstiYim9hEjJDVnM-nacXJvzv33Bo6nd3kL4aKPKEYc3iEiPxbGnTGTPqUFmb9arfg-qp3m9d4KR9hmKF0V2i-HjLEldRcBn0/s640/IMG_8186.JPG" width="640" /></a></div><br /> Roll up the breasts (the breasts will be much larger than the breast tenderloins, as pictured), drizzle with olive oil and sprinkle with salt & pepper.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgukpBSe_aaPv7mg5BJPM9YObR_HClfF34YVsavLQpdTnx8UYdqFyLnhyphenhyphena1Nq9-3m8EEUmbrctEzXsUcti08BcPy1FtwTpCYd6m3GgfQXVaLPVA77-d3bGtLKiVOukWURW2P2kCr7bQFWo/s1600/IMG_8267.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgukpBSe_aaPv7mg5BJPM9YObR_HClfF34YVsavLQpdTnx8UYdqFyLnhyphenhyphena1Nq9-3m8EEUmbrctEzXsUcti08BcPy1FtwTpCYd6m3GgfQXVaLPVA77-d3bGtLKiVOukWURW2P2kCr7bQFWo/s640/IMG_8267.JPG" width="640" /></a></div><br />Your family will be pleasantly surprised at how delicious and flavorful turkey can be!  If you'd rather do a traditional roasted bird, try my <a href="http://jennysteffens.blogspot.com/2010/11/holidays-entertaining-thanksgiving_17.html">recipe here</a>.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0nvOjDzAvaB0XfrwfLGsWS56O7I25-FLjsPJ8FeCYnBrTcMFkRpyb86CLkmBs24XblVrZFI3TI0iMFUBA3BcBTmDyGZaaF_MTKgFqXNbMh2-lbJF1nd7Vnlwei-mwrl0TuKQgTWfj3Oo/s1600/IMG_8234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0nvOjDzAvaB0XfrwfLGsWS56O7I25-FLjsPJ8FeCYnBrTcMFkRpyb86CLkmBs24XblVrZFI3TI0iMFUBA3BcBTmDyGZaaF_MTKgFqXNbMh2-lbJF1nd7Vnlwei-mwrl0TuKQgTWfj3Oo/s640/IMG_8234.JPG" width="640" /></a></div><br />For more <a href="http://www.jennysteffens.com/thanksgivingplan.html">Thanksgiving Recipes and my step-by-step Thanksgiving Timeline & Checklist, click here</a>!  <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw2RTmdEnwosOEx9IkgNDGn7805FqBBEV_0HqFEXKdIiL1KLDkvLUDX7e8rAZZrR03W4rAIIFR7pasMEL82yQDYX0GUpJPKh3NgEg0ePaqgeTJ6gyFMImOUKji47mkJ5DLQdcGCIyApvE/s1600/IMG_8270.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmUOsFsdnCCdcQ7BTiGvOLnQmWaOjRpHvUrFdaG2r8ki0CXXpbsW43jiFCs8hKqZUqd-UuvNC4xZ5JBIqKdOa7ZSgbJFaWH7u42w74823Tc7K0M1EKsHpFgAhXMH0BX_x5Y8lkdNDqeoo/s1600/IMG_8273.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>

Turkey Breasts | Herb Stuffed Roasted Turkey Breasts for Thanksgiving

Stuffing and roasting just turkey breasts is a great alternative to the entire bird, especially if you are hosting a small or very large Th...

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Holidays | Entertaining | Thanksgiving Planner | Countdown Day 9 | Roasted Turkey & Gravy Recipes

<div style="text-align: left;"></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRrB2J6BIXwTneN9OBABjqKuxIVXeo11mlL59Ug5etgK7xkcCJW-aQakvbtFzuovmhh6HXoNE2peAcAoG_ZsVLEJAR9D_3VY9poWqNSmEjoJqcoRU8LZ1Ja5a9cu30AUtqAxLMqBkCSKax/s1600/IMG_2695.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRrB2J6BIXwTneN9OBABjqKuxIVXeo11mlL59Ug5etgK7xkcCJW-aQakvbtFzuovmhh6HXoNE2peAcAoG_ZsVLEJAR9D_3VY9poWqNSmEjoJqcoRU8LZ1Ja5a9cu30AUtqAxLMqBkCSKax/s640/IMG_2695.jpg" width="480" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Last year, my sister and I used the "Perfect Roast Turkey" recipe from Martha Stewart and it was indeed perfect. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">20 pound turkey, thawed</div><div style="text-align: center;">4 sticks of butter, room temp</div><div style="text-align: center;">1 bottle of white wine (dry)</div><div style="text-align: center;">2 teaspoons of sea salt</div><div style="text-align: center;">2 teaspoons of pepper</div><div style="text-align: center;">1 bunch of thyme</div><div style="text-align: center;">1 bunch of sage</div><div style="text-align: center;">1 head of garlic, cut in half</div><div style="text-align: center;">2 lemons, cut in half</div><div style="text-align: center;">cheesecloth</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Let the turkey set out at room temperature for 2 hours.  Take out all of the inners from the turkey cavity.  Pat the entire turkey down with a paper towel.   Pre-heat oven to 450 degrees with the rack in the lowest position.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">In a saucepan, melt 3 sticks butter and combine with bottle of wine.  Fold the cheesecloth to create a 4 layer piece that would cover the entire bird.  Soak the cheesecloth in the butter and wine mixture. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">In the turkey's large cavity, sprinkle half of the salt & pepper evenly.  Stuff the turkey with the sage, thyme, garlic & lemon.  Close up the cavity with its own skin using toothpicks.   Tie the legs together with twine.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Rub the remaining 1 stick of butter on the outside of the turkey and sprinkle with remaining salt & pepper.  Place the butter & wine soaked cheesecloth over the turkey, covering completely. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Bake at 450 degrees for 30 minutes.  Baste with butter and wine basting liquid.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Reduce the oven to 350 degrees for the next 2 1/2 hours.  Baste with butter & wine mixture every 30 minutes.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">After the first 3 hours (30 min at 450 degrees and 2 1/2 hours at 350 degrees) remove the cheesecloth (it will be very brown).  Bake for 1 more hour or until thermometer reads 180 degrees at the thickest part of the thigh.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Total cooking time 4 hours. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Transfer the turkey to a serving platter and let it rest for 30 minutes before carving.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">The Gravy</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;">Pour the pan juices from the turkey pan into a glass pitcher (or measuring cup).  Let the fat settle to the top.  Spoon off or pour off the fat and discard.  Into a glass jar, put 1/3 cup of flour along with 1/3 cup of the hot pan juices.  Shake well.  Pour the flour mixture into the turkey pan along with the remaining juices.  Place over a medium heat and scrape all of the bits off of the pan.  Whisk or stir over medium heat until thickened.  Serve warm.</div>

Holidays | Entertaining | Thanksgiving Planner | Countdown Day 9 | Roasted Turkey & Gravy Recipes

Last year, my sister and I used the "Perfect Roast Turkey" recipe from Martha Stewart and it was indeed perfect. 20 pound turkey, ...

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Entertaining : Holidays : Thanksgiving

<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbxzZmQ5m94YfEklOGzCFRAw3DUi-bbdRWu-xi3FIAmsbxmHZUCgB3UWOMYqIS9rRzGWYd5YQpYISkBfO9FsZBQukZpmor3kmv2iEAs26pN6Q0JfAz8N5Qkq2z50V3aNqmuyEXpgZTnC8/s1600/Pecan+Pie.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5409915716665823122" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbxzZmQ5m94YfEklOGzCFRAw3DUi-bbdRWu-xi3FIAmsbxmHZUCgB3UWOMYqIS9rRzGWYd5YQpYISkBfO9FsZBQukZpmor3kmv2iEAs26pN6Q0JfAz8N5Qkq2z50V3aNqmuyEXpgZTnC8/s400/Pecan+Pie.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" /></a><br /><div>This is the pie my sister and I made... she did the crust and I did the filling. We followed Martha Stewart's recipe - was very good - it sat up nicely and did not run. (This photo is pre-oven) The pie took 75 minutes to bake - wow. </div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpAnGVxGMVFX4GGaJQYzHJlaAp8XxG26UG1CPb9Mp-WYqO3dY4sYCtFn6bpACWNuYmjffWvNkbK5rHoCSuYA-lnJB_cqDFOCgCS9fhzt_J30Y8g5D0Gt8t9C20MveKp8ilCp-fwiXz_xU/s1600/Nut+Wreath.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5409915713613240210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpAnGVxGMVFX4GGaJQYzHJlaAp8XxG26UG1CPb9Mp-WYqO3dY4sYCtFn6bpACWNuYmjffWvNkbK5rHoCSuYA-lnJB_cqDFOCgCS9fhzt_J30Y8g5D0Gt8t9C20MveKp8ilCp-fwiXz_xU/s400/Nut+Wreath.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 242px; height: 400px;" /></a><br /></div><div>My sister, Jill, is rather crafty and made this wreath out of nuts. She had two of the wreaths hanging in front of mirrors in her dining room.</div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAkFS2BHqilOxcdTC_w9fi5OL3diC13rODtmq5UMUorITBXpbJEEOW5dG7y7483S-BJkfAklM2ByHIoDLpP7RKXeSIaxUURqh20fLb8Nmj0fPM0zjLx0fUSk0gh2t2UbR5pY3gSYwWzV0/s1600/Turkey.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5409915705923272690" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAkFS2BHqilOxcdTC_w9fi5OL3diC13rODtmq5UMUorITBXpbJEEOW5dG7y7483S-BJkfAklM2ByHIoDLpP7RKXeSIaxUURqh20fLb8Nmj0fPM0zjLx0fUSk0gh2t2UbR5pY3gSYwWzV0/s400/Turkey.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" /></a>This is our turkey pre-roasting. I stuffed it with lemon, garlic, onion, thyme and sage. I'll have to track down a photo (Mom?) of the turkey post-roast... I was too busy drooling to take a photo. </div><div><br /></div><div>Does anyone have any Thanksgiving photos to share?!</div><div><br /></div>

Entertaining : Holidays : Thanksgiving

This is the pie my sister and I made... she did the crust and I did the filling. We followed Martha Stewart's recipe - was very good - ...

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