I used this recipe last year and it was amazing. Honestly, it was the best tasting meat I’ve ever had. I think the several days in the fridge with salt and herbs made the turkey exceptionally tender and flavorful. By day three, when I let it “air dry” for the last day, the salt had been fully absorbed into the skin and it was glorious.
Made from Scratch Green Bean Casserole (no canned soup)
I’ve made this recipe three times since last year. I made a double batch. It was delicious. I use a sharp cheddar for the cheese and a dash of white wine. You’ve never had Green Bean Casserole and enjoyed it this much until you’ve made every element from scratch.
This is my one wild card. I have never made this recipe yet, and I intend to use it as a starting point since I’m not going to use condensed soup for any part of anything. Maybe some homemade stock and cream?
Sweet Potato Casserole, with a twist
I’ve made this twice since last Thanksgiving too. It is amazing. The first time I did add the other “topping” of cornflakes/pecans, but the next two, I just used marshmallows. This recipe is extremely sweet, so I would cut the sugar by 1/2 at least :)
To these, I will add caramelized vegetables that will roast with the turkey (red onion, celery, carrots, potatoes), along with cranberry sauce (for my husband), and a gravy made with turkey drippings.
Are you all as excited for the holidays as me?
Don’t throw that chicken carcass away!
Instead, after eating as much as you can from the rotisserie from the grocery store (or one your roasted yourself), throw it in a large pot and make your own chicken stock.
*If you let it continue to simmer for several more hours, you will create an extremely concentrated stock. You should still let it cool to discard the fat, but after, you can pour the thick stock into an empty ice tray, freeze overnight, and then store the cubes in a freezer ziplock bag. You can dilute this thick stock in 1 cup of water and it equals one cup stock.