Wednesday, November 21, 2012


there is rarely diversion at my mother's thanksgiving feast.

let me tell you what will happen tomorrow.

I will make holiday salad:

Butter Lettuce (a must and a luxury)
Good Season's Italian Dressing (Follow all directions on the package but use Balsamic Vinegar instead of regular vinegar)

On your beautiful butter lettuce greens, top with the following:
grapefruit segments (you can buy pre-segmented grapefruit at costco in the cold section in little cups)
avocado sliced into small square chunks
whole, fresh raspberries
shrimp - tail off, deveined, thawed and cut up into about 3 pieces per shrimp. remember to always buy frozen shrimp in utah or states where you are not close to a freshwater body.
nut of your choice- you can sugar pecans, do sliced almonds but i usually stick to salted cashews
gorgonzola or blue cheese,  we have also used swiss shredded

Layer those beautiful, colorful toppings on your butter greens and I promise you will feel holiday oozing out every pour of your little body!

And my mother will make turkey in a pot.  Once we tried this recipe, we can't go back to the big bird.  It seems sac-religious on Thanksgiving, but give it a try and you will also convert.

Turkey in a Pot:
1 boneless Turkey breast (3-4 pounds) {this time of year at costco they sell a boneless, seasoned, fresh turkey breast in the cold section- not frozen.  they only carry them for a few weeks. i have 9 in my freezer. they are wonderful gems. about $11 per breast and that will serve my family of 6 w/ leftovers. run! their time is almost done}
1 can (16 oz.) whole cranberry sauce
1/2 cup sugar
1/2 cup apple juice
1 TBSP cider vinegar
2 garlic cloves minced
1 tsp ground mustard
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground allspice
2 TBSP all purpose flour
1/4 c cold water
1/4 tsp browning sauce-optional ( i have never used it)

Place turkey, skin side up in 5quart slow cooker. ( i tried the oven once and it failed miserably) Combine the cranberry sauce, sugar, apple juice, vinegar, garlic, mustard, cinnamon, cloves and allspice; pour over turkey. Cover and cook on low for 5-6 hours or until meat thermometer reads 170 degrees.

Remove turkey to cutting board; keep warm. Strain cooking juices. In a saucepan, combine flour and water until smooth, gradually stirring in strained juices.  Bring to a boil, cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired. Serve gravy with sliced turkey.

It always happens that two weeks before the event my mother seems open to suggestion.  She will make you think you can make the sweet potato souffle, rolls, or other big ticket items.  Days before, she will relinquish your assignment and tell you to bring a pie.  I will get my standard salad and appetizer assignment. It happens every darn year.  Then, my husband will fight for the right to do dishes.  They will fight and he will grab a spatula out of her hand and send her to bed for three days as she has done every single thing.  She will rally shortly so we can go on our thanksgiving walk to which only a few of us will go on. We will come home and snuggle up to "It's a Wonderful Life, and Holiday Inn". Scott and my kids will retreat to the basement to watch their shows and we will rouse for sandwiches as the sun sets. so completely predictable and so utterly wonderful.

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