because “thanksgiving dinner” should happen more often

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It’s Thanksgiving week and I’m clearly obsessing over it {diy decor post here, food post number one here}. Yes, it’s about the giving of thanks, yes, it’s about the quality time spent with friends and family and yes, oh yes, it’s about the food. Thing is, I can’t keep “thanksgiving food” -as they call it- to just one day a year. And why should I?! It can be crazy easy to put together! Earlier this month, Josh and I threw together a “thanksgiving” feast in just under 90 minutes.  {note: this plan is perfect for a smaller Thanksgiving day feast too! – just please add these}

Here’s how:

Roasted Turkey Breast

Pick the thighs or pick the breast, you can’t have both people- this  meal is just for one of those normal days. 😉

Olive oil him up, sprinkle with herbs de provence {our favorite blend of herbs! we actually keep it out in a small mason jar on our counter!} and throw him in a 400 degree oven for 30 minutes per breast. Then let him rest for 15+ minutes before slicing and serving. The taste is just like you expect – crispy skin, juicy roasted meat.

Need more direction? See fancy pants Martha Stewart’s recipe post here.

Spicy/Sweet Cranberry Sauce

It comes from a can and you know you love it. Well, they sell it year round so let’s serve it more often!

We bought the whole berry variety, warmed it up on the stovetop and added 3-4 tablespoons of sriracha for spice and depth. I love cranberry sauce warmed up – it plays with others much better this way.

Mashed Sweet Potatoes

1 potato per person. Cut into chunks, drizzle with olive oil, salt and pepper {or this} then roast – in the same oven as your turkey on 400 degrees – for 30 minutes.

If everything goes as planned, you will pull out the turkey and the roasted sweet potatoes at the same time {no lost heat from opening and closing the oven multiple times  – yay!}. While you let your turkey rest for a full 15 minutes, put your roasted chunks of sweet potato into a pot and begin to mash with olive oil, almond milk, pumpkin pie spice and Mrs. Dash’s chipotle seasoning. The olive oil {or butter} with the almond milk helps the potatoes to mash and makes them creamy. The spice mixture makes the mash perfectly sweet with a little kick of smokey heat.

There you have it – a tasty fuss free dinner that makes you thankful!

Try 90 minute “thanksgiving dinner” for any normal day of the week or a smaller Thanksgiving day feast- Josh and I are serving this spread up in Chickamauga ,Georgia on Friday 🙂 {I know, chicka what?}

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