Making a traditional Thanksgiving has always appealed to me. I love the idea of spending all day in the kitchen cooking a dozen different dishes while getting updates on the football game from family in the other room. Growing up this was much of what Thanksgiving was like at our house. My mom always makes amazing big meals for all of us. We’ve adopted a little different of a tradition now that I have a family of my own and we live 5 hours away from family. Thanksgiving morning we run the annual Turkey Trot 5 mile race through downtown. Followed up with an amazing brunch out and then usually NAPS, if we can stuff another bite of food in ourselves we usually head out to dinner to enjoy another favorite restaurant before they close for the evening early. This year will be no different but since I had a need for a traditional dinner, I decided to cook one, on Wednesday night for no reason other than it sounded good.
Now I’m not crazy and the idea of spending 6 hours on a turkey is not appealing at all, so for our impromptu dinner I went with the Jennie-O® Oven Ready™ Turkey Breast. These products go from the freezer to the oven and require very little prep, Bonus is not having to wait for it to thaw! I love that it also comes in the roasting bag so your oven stays clean and there is also a packet of gravy with simple instructions for preparing.
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Our entire meal was ready in less than 3 hours and you can imagine that most of that was for the turkey. While the turkey was cooking I prepared the sides like green bean casserole and yams. I like my yams with marshmallows melted on top while the mister prefers brown sugar and pecans. So I make it half and half. Of course there were other staples like rolls and cranberry sauce too! Here’s to our fun (and easy) traditional Wednesday night dinner.
I’d like to try the CRANBERRY GOAT CHEESE CROSTINI