Thanksgiving is my husband’s absolute favorite holiday. He loves having family and friends together and enjoying his favorite foods! This panini sandwich is his favorite late night snack. I also really enjoy this sandwich, but I like mine without the potatoes! I have a panini maker, but you can make this on the stove in a skillet. Just add another heavy skillet on top of the sandwich and cook until golden brown!
INGREDIENTS
2 slices of your favorite sandwich bread
Mashed potatoes
Turkey
Gravy
Stuffing
Cranberry sauce
Butter
DIRECTIONS
Heat your panini maker or a skillet on the stove to medium heat.
Butter the OUTSIDES of the bread slices. I like to layer the sandwiches in the order I have the ingredients listed, but you can put it together anyway you want! Lay the first slice of bread with the butter side down on your skillet and add any amount of the ingredients you want Top with the second slice of bread, with the butter slice up. “Toast” on both sides until golden brown.
Enjoy,
Hello, and I know … two posts in one day? What is up with that? Well, this is a guest post by my friend Ann who I met on a food site that we both belong to. I love everything Ann posts and hey she is from Massachusetts and loves the patriots as much as I do! As you know I am not a baker, but when I saw Ann post her pictures of these soufflés I knew I needed the recipe and a napkin to wipe my drool…seriously how good do these look?! Ann may have just turned me in to a baker!
Thank you Ann! You rock and I hope you will share many more recipes!
1 Tablespoon Unsalted Butter 3 Each Egg Yolks
10 1/2 Ounces Bittersweet Chocolate 6 Each Egg Whites
1 1/3 Cups cold milk 1/3 Cup Sugar
2 Tablespoons Cornstarch
1) Preheat oven to 400 degrees. Butter & sugar (12) soufflé ramekins. Place on a baking sheet and set aside.
2) Dissolve the cornstarch with the cold milk and place it in a small sauce pan. Bring this mixture to a simmer stirring continuously until thickened.
3) Melt the chocolate in a double boiler and then stir it into the thickened milk mixture. Remove it from the heat and add the lightly beaten egg yolks. Stir well to incorporate.
4) Whip the egg whites in a mixer on medium speed until foamy. Slowly add the sugar and increase to high speed. Whip until stiff peaks are achieved.
5) Lighten the chocolate mixture by folding about one third of the whipped egg whites into the melted chocolate, then fold the balance of the chocolate mixture into the egg whites.
6) Spoon evenly into the ramekins and bake for 15 minutes. Remove and serve at once.
Enjoy,
I came upon this recipe about two years ago from Ina Garten and have loved it ever since. I love that I can make it the day before! This is fail proof and delicious!!
INGREDIENTS
1 stick of unsalted butter
1 1/2 chopped onions, I use Vidalia
1/4 cup flour
1 teaspoon kosher salt
1/2 teaspoon ground pepper
warm chicken stock and turkey dripping enough to make two cups
1 Tablespoon cognac
1 Tablespoon white wine
1 Tablespoon heavy cream
DIRECTIONS
In a large sauté pan, cook the butter and onions over medium low heat for 15 minutes or until the onions are lightly browned. Don’t rush this step as browning th onions adds so much flavor. Sprinkle the flour into the pan and whisk, then add salt and pepper and cook for 2-3 minutes. Add the warm chicken stock and cognac let cook 4-5 minutes uncovered until thick. Add wine and heavy cream. I like to use my immersion blender and blend until smooth. I make this the night before I need it and keep it stored in the refrigerator.
when you roast your turkey you can add some of the drippings to the gravy!
Enjoy,
This is my version of a New England style cranberry sauce. The major difference with my cranberry sauce is that I use apple cider as well as real maple syrup! I hope your family enjoys it as much as my family does!
INGREDIENTS
1 cup of apple cider
1 cup of white sugar
1 (12 ounce package) fresh cranberries
Juice AND zest of one orange
1 Granny Smith apple, peeled and diced
1 cup dried Craisins (I sometimes use the pomegranate flavor)
1 cup chopped pecans
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 Tablespoons real maple syrup
DIRECTIONS
In a medium saucepan boil apple cider and sugar until sugar is dissolved. Reduce heat to simmer and stir in cranberries,orange juice and zest, apple, dried fruit, pecans , salt, cinnamon, nutmeg and maple syrup. Stir well and let simmer for about 30 minutes stirring occasionally until the cranberries burst. Remove from heat and let cool to room temperature. Store in the refrigerator.
Enjoy!
I only make this mashed potato recipe for holidays and when you read the recipe you will know why! Now with that being said, these are the absolute best mashed potatoes ever! I sometimes add roasted garlic for a little twist. I have had this recipe for almost 20 years (from Martha Stewart) and this is on my table for every holiday!
INGREDIENTS
2 1/2 pounds yellow or white potatoes, washed and peeled
1 stick of unsalted butter, cut into pieces
1 (8 ounces) package cream cheese
1/4 cup heavy cream
Salt
Pepper
DIRECTIONS
Cut potatoes into quarters and place them in a large stockpot with enough water to cover them. Bring to a boil over high heat. Lower heat to medium high and continue to cook uncovered for about 30 minutes or until soft. Drain and mash them (I use a potato ricer). While still hot, add butter, cream cheese, salt, and pepper to taste. Mix with a wooden spoon until smooth.
Enjoy,
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