Simply Scrumptious S.O.S. Thanksgiving Dishes Must Haves, Recipe Simply Scrumptious S.O.S. Thanksgiving Dishes Must Haves

Simply Scrumptious S.O.S. Thanksgiving Dishes Must Haves

Posted the 18/11/2008 16:22:00 By Simply Scrumptious (Visit website)

The key essentials to an authentic Thanksgiving Dinner is great tasting turkey, mashed potatoes, and stuffing! I am hosting a Thanksgiving Dinner for my friends next Thursday. (That's another entry!) I do not do the traditional turkey, a.k.a the big bird that is often accompanied by the stressful process of having to brine the bird before roasting. Also, then stuffing the turkey before the actual roasting and then putting it in the oven for several hours. The stressful part of roasting a big turkey is definitely basting. One of the risks I was also concerned about was the bacteria and using my hands to handle the actual big turkey bird. I didn't want to be stressed out on a day where you're suppose to enjoy being with your family and friends. When I made my first thanksgiving dinner last year, I decided to go the easy route. I bought turkey breasts that were already cut, skinned and cleaned beforehand. This definitely made the Thanksgiving Dinner process a whole lot easier! The end result was delicious! Roasting the turkey breasts in vegetable stock not only made them moist and tender, with the coating of the seasonings it gave it a lot of flavor. It truly gave the Thanksgiving turkey a whole new meaning.

Herb Roasted Turkey Breasts 2-3 packages fresh skinless turkey breasts2 tbsp extra virgin olive oil2-3 cups vegetable stock
2 tbsp parsley
2 tbsp basil2 tbsp rosemary2 tbsp oregano
2 tbsp thyme
1 tbsp onion powder1 tbsp garlic powder
1 tsp black pepperPre-heat the oven at 450 degrees. In a large bowl, prepare the turkeys for roasting by pouring the extra virgin olive oil over the turkeys. Then season with parsley, basil, rosemary, oregano, thyme, and pepper. Using tongs, toss the turkeys into the olive oil season mixture. Make sure the seasonings are evenly distributed.

Pour the vegetable stock into the roasting pan then put the turkey breasts in the stock. Make sure that the vegetable stock is fully covering the turkeys. This helps the turkey stay moist and it saves you the trouble of basting throughout the roasting process!

Lower the oven temperature to 350 degrees. Roast the turkey breasts for about 50-60 minutes or until the juices run clear.

You cannot have Thanksgiving without stuffing! Even though I didn't do the traditional turkey, I still made my own stuffing. It's basically a stress free stuffing casserole. I promise you it's very easy to make yet it's full of flavor that will leaving you wanting more.

Simply Scrumptious Stuffing 2-3 cups of vegetable stock
2-3 cups pre-seasoned stuffing cubes
2 tbsp extra virgin olive oil
1 1/2 cups green bell peppers chopped and cubed1 1/2 cups celery chopped and cubed1 1 1/2 cups carrots chopped and cubed
1 onion chopped and cubed1 tsp fresh garlic minced1 tsp basil1 tsp parsley1 tsp oregano1/2 tsp black pepper
Pour some extra virgin olive oil into a large skillet over medium high heat. Then add the onions and garlic, cook for about 5 minutes. Add the green bell peppers, celery and carrots into the pan then season with basil, parsley, oregano, and black pepper. Pour a cup of vegetable stock into the veggie mixture. The veggies should cook for 10 minutes just to let all of the flavors marry.

Using a large bowl, Pour half of the vegetable mixture and then add the stuffing cubes. Mix in and pour one cup of vegetable stock. Repeat this step for the second half of the veggie mixture. This helps with evenly distributing the stuffing cubes and vegetable stock.
Once those steps are completed, put the stuffing in a baking dish and bake at 350 degrees for 40 minutes covered and then another 15 minutes uncovered. In the end the top of the stuffing should be slightly brown and crisp.
Set aside to cool a little before serving!

Another Thanksgiving must have, these mashed potatoes have been kicked up a notched! The ingredients says it all.
Parmesan Smashed Potatoes
8 russet potatoes, peeled and chopped4-5 tbsp Skim Milk 3 tbsp butter1 cup Parmesan Cheese freshly grated2 tbsp Basil2 tbsp Parsley2 tbsp oregano1 tbsp Onion Powder1 tbsp Garlic Powder1/2 tsp Pepper Fill a big pot with water and then cover and bring to a boil. Place peeled potatoes into the boiling water and cook for 20-25 minutes or until very tender. Drain well. Add the milk, butter, basil, parsley,oregano, onion powder, garlic powder along with pepper.

Mash the potatoes until they are thick and smooth. Do not over mash the potatoes and make it really creamy. you want the potatoes to be mashed enough to the point where it's thick and still has some lumps.

Coming soon is the coverage of next week's Thanksgiving Dinner, the Simply Scrumptious S.O.S Thanksgiving Extravaganza!