so grateful

This year for Thanksgiving I had so much to be thankful for, it was overwhelming. Here is a short list of some of the things I think about each day and am so happy and lucky to call mine.

a happy and healthy baby

a new home

Ryan's school

the Gospel

our new ward being so welcoming

family who loves us

a happy and forever marriage

friends here and in Utah

a full fridge and pantry

an able body

amazing insurance

a classic Thanksgiving dinner on the table

11 adorable nieces and nephews, and one on the way

technology to keep in contact with everyone we love

warm weather

my first turkey!

the whole feast!

my plate (i didn't even half, my eyes were WAY bigger than my stomach)

to top off the night, my prized dish, Banana Cream Pie. Seriously amazing!

and in case anyone wants the recipes, I'll post my Thanksgiving week itinerary, complete with recipes and timing so that you can eat it all at once!

Thanksgiving

Menu:

Turkey

Green Beans

Rolls

Stuffing

Mashed Potatoes

Candied Yams

Gravy

Banana Cream Pie

Sunday:

· Prepare the sourdough starter:

o 2 cups warm water

o 2 cups flour

o 1 package yeast

· Place Turkey in Fridge to defrost

Tuesday:

· Bake Sourdough Bread:

o 4 3/4 cups bread flour

o 3 tablespoons white sugar

o 2 1/2 teaspoons salt

o 1 (.25 ounce) package active dry yeast

o 1 cup warm milk

o 2 tablespoons margarine, softened

o 1 1/2 cups sourdough starter

o 1 extra large egg

o 1 tablespoon water

o 1/4 cup dehydrated onion

o In a large bowl, combine 1 cup flour, sugar, salt, and dry yeast. Add milk and softened butter or margarine. Stir in starter. Mix in up to 3 3/4 cups flour gradually, you may need more depending on your climate.

o Turn dough out onto a floured surface, and knead for 8 to 10 minutes. Place in a greased bowl, turn once to oil surface, and cover. Allow to rise for 1 hour, or until doubled in volume.

o Punch down, and let rest 15 minutes. Shape into loaves. Place on a greased baking pan. Allow to rise for 1 hour, or until doubled.

o Brush egg wash over tops of loaves, and sprinkle with chopped onion.

o Bake at 375 degrees F (190 degrees C) for 30 minutes, or till done.

· Start Yams. Prepare and then put in fridge to be cooked on Thursday.

o Candied Yams:

§ 2-3 yams, peeled and diced

§ 1 cube butter

§ 1 cup brown sugar

o Cook in a covered pot at Medium heat for 30 minutes, until tender.

o Once softened, place in the mixer, and beat until whipped and smooth. Sprinkle in nutmeg and cinnamon.

o Scoop into 8x8 baking dish, cover with marshmallows.

o Cover with Foil

Wednesday:

· Make Pie:

o Crust, Preheat oven to 475 degrees:

§ 1 cup flour

§ 1 tsp. salt

§ 1/3 cup and 1 Tbls. butter, cubed

§ 2-3 Tbls. Cold water

· Mix all together, form into ball. Wrap in plastic wrap and place in fridge 45 minutes.

· Roll out into a large circle. Gently fold into fourths, place in greased pie pan, and gently unfold.

· Press dough into plate. Don’t stretch it. Trim excess.

· Bake 8-10 minutes

o Filling:

§ 5 Tbls. Cornstarch

§ 1 cup sugar

§ ¼ tsp. salt

§ 2 ½ cups milk

§ ¾ cup half & half or evaporated milk

§ 3 egg yolks

§ 2 Tbls. Butter

§ 1 tsp. vanilla

§ 1 cup whipping cream

§ 2 bananas

· Mix cornstarch, sugar, salt in medium sauce pan.

· Add milk and half & half. Cook over medium heat until smooth and thick. STIR CONSISTENTLY.

· Pour small amount of milk mixture into egg yolks, mix, pour back into the rest of milk mixture.

· Cook another 2-3 minutes, remove from heat.

· Add vanilla and butter.

· Slice bananas into the bottom of pie shell.

· Pour filling on top, chill 3-4 hours

· Top with whipped cream and bananas

· Brine Turkey:

1 gallon water

1 bunch fresh rosemary

1 tablespoon dried thyme

10 garlic cloves

1 cup salt

1 bunch sage

2 cups maple syrup

1 gallon ice water

2 cups apple cider

§ In a large stock pot, combine the water, sea salt, rosemary, sage, thyme, maple syrup and garlic cloves. Bring to a boil, and stir frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.

§ When the broth mixture is cool, pour it into a clean 5 gallon bucket (we used a cooler). Stir in the ice water and cider.

§ Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight but no longer than 12 hours.

Thursday:

· Make Roll dough:

o 5-6 c. Flour

o 4 T. Sugar

o 1 t. Salt

o 2 T. Yeast

o ½ c. Powdered Milk

o 2 ½ c. Water

o ¼ c. Margarine (melted)

§ Put 2 c. flour, sugar, salt, powdered milk, and yeast in bowl. Stir to mix.

§ Add 2 ½ c. very warm water and melted margarine. Mix with mixer (dough hook) about 2 minutes.

§ Add remaining flour ½ c. at a time until dough clings to hook and cleans sides of bowl. Continue mixing 5 more minutes.

§ Place in greased bowl. Turn to coat. Let rise

· Turkey:

o Preheat oven to 500 degrees

o Remove the turkey from brine and carefully drain off the excess brine and pat dry. Discard excess brine.

o Make a ‘breast plate’ out of doubled foil (in case it begins over browning)

o Place inside the cavity:

§ Fresh rosemary sprigs

§ Fresh thyme

§ Chopped onion

§ Chopped apples

§ Chopped carrots

o Rub with vegetable oil, sprinkle with salt and pepper

o Place in 500 degree oven for 30 minutes

o Check for over browning, if so add breast plate

o Reduce temperature to 350 degrees. Add the meat thermometer.

o Bake until internal temperature reached 165 degrees

o Keep in mind that brined turkeys cook about 5-10% faster so watch the temperature!

· Second Rise for rolls:

o Roll out ½” thick in large rectangle.

o Top rectangle with half of butter mixture then sprinkle with ¾ c. grated cheddar cheese on top.

§ Butter-Herb Mixture

§ ½ c. Melted Butter

§ 2 t. Rosemary

§ 2 t. Oregano

§ 1 t. Lemon Pepper

§ ½ t. Garlic Salt

o Roll like cinnamon rolls, cut and place on pan.

o Coat with remaining butter. Let rise until double.

· Prepare Stuffing:

o 12 cups cubed (1 inch) sourdough bread

o 4 tablespoons olive oil

o 2 tablespoons dried thyme

o Salt and pepper, to taste

o 2 pounds sausage meat

o 4 cups chopped onions

o 4 cups diced celery

o 2 tablespoons minced garlic

o 2 teaspoons dried sage

o 2 Granny Smith apples, cut into ½-inch dice

o 1 cup dried cranberries

o 1 cup dried small black figs (or dates), halved

o 2 cups chicken broth

§ Preheat the oven to 350°F. Place the bread cubes in a large bowl and toss with 2 tablespoons of the olive oil, the thyme, salt and pepper. Spread the bread cubes on two baking sheets and bake for 15 to 20 minutes, or until lightly toasted.

· Brown the sausage in a heavy pan, breaking up the clumps. Using a slotted spoon, remove the sausage to the bowl; discard the fat. Place remaining 2 tablespoons oil in the pan and wilt the onions, celery, garlic and sage over medium-low heat for 15 to 20 minutes, stirring often. Add to the bread cubes along with the fruit.

§ Drizzle the broth over the mixture to moisten. Toss well. Season with salt and pepper.

§ Bake with sweet potatoes after turkey is done and cooling.

· Bake Rolls:

o Bake at 425 degrees for 10-12 minutes.

· Bake Candied Yams and Stuffing at 350 for 30 minutes, until warmed through.

· Green Beans:

o Boil fresh snapped green beans, 30-40 minutes until tender

o Dice onion and bacon

o Cook bacon until crispy. Place on paper towel.

o Sautee onion in remaining bacon grease.

o Toss bacon and onion into the beans.

· Mashed Potatoes:

o Peel and chop

o Boil

o Mix on high, add:

§ Little milk

§ Parsley

§ Minced garlic

§ Salt

§ Pepper

§ ½ cube of butter

· Gravy:

o 4 Tablespoons unsalted butter

o 4 tablespoons all-purpose flour

o 1 teaspoon dried thyme

o Salt and pepper, to taste

o 1 tablespoon chopped parsley

· Whip the whipping cream for pie