Amazing Thanksgiving Dinner

Today was a first for me. I have made a handful of Thnaksgiving dinners before, but today I did the entire thing by myself, and everything turned out amazing. Here was our menu...

Turkey

Ingredientsnocoupons

• 3 strips thick-cut bacon
• 1 1/2 tablespoons minced garlic
• 1 tablespoon freshly chopped sage leaves
• 1 1/2 teaspoons freshly chopped rosemary leaves
• 1 teaspoon freshly chopped oregano leaves
• 1 teaspoon freshly chopped thyme leaves
• 3 tablespoons unsalted butter, softened at room temperature
• 2 teaspoons kosher salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 1 (5 1/2 to 6-pound) whole turkey breast, rinsed and patted dry

Directions

Preheat the oven to 375 degrees F and line a shallow roasting pan or baking dish with aluminum foil.

Cook the bacon in a medium skillet until crisp. Transfer to paper towels to drain, reserving 1 tablespoon of the rendered bacon fat separately. When the bacon has cooled, chop it finely and transfer to a small bowl. Add the garlic, sage, rosemary, oregano, thyme, butter, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Using a small spoon, mix thoroughly to combine and form a paste.

Using your fingertips, gently loosen the skin on both sides of the turkey breast so that it is separated from the flesh. Divide the herb paste in half and gently spread half between the skin and flesh on each side of the breast. Season the outside of the turkey breast with the remaining teaspoon of salt and 1/2 teaspoon of pepper. Brush the turkey all over with the reserved bacon fat. Place prepared turkey breast in the prepared pan and roast, uncovered, until an instant-read thermometer inserted into the deep portion of the breast registers 165 degrees F, 1 hour to 1 hour and 10 or 15 minutes. Remove from the oven and allow to rest for 20 minutes before carving into thin slices. Serve with the pan drippings.

Mashed Potatoes

Kosher salt
3 pounds boiling potatoes, such as Yukon gold, peeled
1/2 cup whole milk
1/4 pound (1 stick) unsalted butter
3/4 to 1 cup buttermilk
1/2 teaspoon freshly ground black pepper

In a large pot, bring 4 quarts of water and 2 tablespoons of salt to a boil. Meanwhile, cut the potatoes into 1 1/2-inch cubes and add them to the boiling water. Bring the water to a boil again, lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.

Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.

As soon as the potatoes are tender, drain them in a colander. Place potatoes back in pot and mash with potato masher or process in food mill.

As soon as the potatoes are mashed, stir in the hot milk-and-butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 teaspoons of salt and the pepper, to taste, and serve hot.

Stuffing

I cooked small sausage balls and then used prepared stovetop stuffing to cover them. Then I cooked them in the oven later in the day to warm them up and make the outside crispy. I cooked them for about 20 minutes at about 350. They were delicious.

Gravy

Made with the turkey drippings.

Rolls

Rhodes Rolls

Jell-O Salad

Strawberry Pretzel Squares
(Source: Kraft Foods)

2 cups finely crushed pretzels
½ cup sugar, divided
2/3 cup butter or margarine, melted
1½ pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 Tbsp. milk
1 cup thawed COOL WHIP Whipped Topping
2 cups boiling water
1 pkg. (8-serving size) JELL-O Brand Strawberry Flavor Gelatin
1½ cups cold water
1 qt. (4 cups) strawberries, sliced

PREHEAT oven to 350°F. Mix pretzel crumbs, 1/4 cup of the sugar and the butter. Press onto bottom of 13×9-inch baking pan. Bake 10 min. Cool.

BEAT cream cheese, remaining 1/4 cup sugar and the milk until well blended. Gently stir in whipped topping. Spread over crust. Refrigerate until ready to use.

MEANWHILE, stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate 1½ hours or until thickened (spoon drawn through leaves definite impression). Stir in strawberries. Spoon over cream cheese layer. Refrigerate 3 hours or until firm. Cut into squares to serve. Store leftovers in refrigerator.

Green Beans

Ingredients

• 1 pound green beans, trimmed
• 1 teaspoon extra-virgin olive oil
• 1/2 teaspoon freshly grated orange zest
• 1/4 teaspoon salt
• Freshly ground pepper to taste
• 1/4 cup sliced almonds, toasted (see Tip)

Directions

Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put green beans in the basket and steam until tender, about 6 minutes. Toss the green beans in a large bowl with oil, orange zest, salt, pepper and almonds.

To toast sliced almonds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.