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I’m fond of turkey roasted in my roaster oven as they always come out so moist cooked that way. This year I actually found a small (10#) bird so we won’t have so much leftover (we are but two). Roaster ovens are especially nice for extra oven space needed holiday gatherings and your oven is full to the brim. This year my double wall oven died (it’s been giving me signals for over a year now) and my new one is on order, but it won’t be installed until Dec. 9th. Needless to say this happening just now isn’t the best timing, so my Thanksgiving meal will be much simpler, with as much made ahead as possible. My roaster oven will be a true blessing for getting the bird and stuffing cooked in time.
What turkey would be complete without a good batch of stuffing? This recipe, modified to be low-carb, has been in my family for years. I think you’ll like it. I like to bake my dressing separately from the bird as I like the crusty bits on top:
Although we debate on what side dishes we want to have “this year” with the two basics above, we keep coming back to these two recipes:
And of course, there must be a sweet, tangy cranberry sauce to top things off. And why not spike it a bit?:
To top it all off, a lovely dinner roll is in order for the holiday table:
That just brings us to the pièce de résistance, dessert. Oh, the dilemma! I usually decide on light rather than rich and heavy dessert as most folks are stuffed to the brim before dessert. Although pumpkin pie is typical at my house, I think I’ll be doing a sweet potato pie instead this year. I just substitute an equal amount of cooked sweet potatoes (mashed) in my regular pumpkin recipe. This year I’m making a large pie and several small ones to save for later in the the holiday season. A person can never have pumpkin/sweet potato pie too often in my book. 🙂
At a time to be thankful for family, friends and good food to share with them, I can’t imagine a more bountiful meal to serve. May all my readers be blessed with a lovely holiday get together this year.