leftover thanksgiving

If your family is anything like mine its hard to get more than one meal out of leftovers.  Especially if you don't want a  lot of groans and grumbling when they hear you are serving it to them, yet again.  I tried Giada's Turkey Bolognese Recipe with the left over turkey.  Its a must try!

Total Time:  60 min
Prep Time:  20 min
Cook Time: 40 min
Servings:  6

Ingredients:

1/4 cup extra-virgin olive oil
1 onion, chopped
4 garlic cloves, minced
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
1 pound shredded cooked turkey (preferably dark meat)
3 cups marinara sauce
    ***I just used spaghetti sauce
1/4 cup chopped fresh basil leaves
    ***I used italian seasoning 
Salt and freshly ground black pepper
1 pound spaghetti
Freshly grated Parmesan


Directions:

Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)

Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan

banff national park

We enjoyed Brandon's parents visit for Thanksgiving this year.  We decided to make it extra fun and visit Banff National Park.  Its a 5 hour drive from Edmonton but the roads were fairly clear of snow and slush.  It was a cold weekend in Banff but we were still able to get out and hike some.  Its too early for skiing since they only use natural snow in Banff instead of the artificial kind.  Brandon and I hope to make it back sometime soon.

for more great pictures visit our Shutterfly site.

thanksgiving dinner

This weekend we had a great time hosting Brandon's parents for Thanksgiving.  Our first Thanksgiving with family!  I tried a few new recipes.  They all turned out really good except the cranberry sauce.  I didn't add enough sugar.  Make sure you read the directions for that one!

Herb Roasted Turkey

Ingredients:
1 whole bone-in turkey breast, 6 1/2 to 7 pounds
1 tablespoon minced garlic (3 cloves)
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons good olive oil
2 tablespoons freshly squeezed lemon juice
1 cup dry white wine
    ***I didn't have any of this on hand.  It was still good without.

Directions:

Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.

In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.

Courtesy the Food Network Star Ina Garten

Wayne's Cranberry Sauce
Total Time: 30 min.

Ingredients:
1 cup sugar
1 cup water
1 (16-ounce) bag fresh cranberries
1 cup chopped apple
1 cup chopped walnuts
1/2 cup raisins
1/4 cup Grand Marnier
1/2 orange, juiced
1/2 lemon, juiced
1 teaspoon cinnamon
1 teaspoon nutmeg, freshly grated

Directions:
 Combine the sugar and water in a large saucepan and bring to a boil. Add the cranberries and return to a boil, then lower the heat so that the liquid simmers. Add the apples, walnuts, raisins, Grand Marnier, orange and lemon juices, cinnamon, and nutmeg, and cook for 10 to 15 minutes. Remove the pan from the heat and let the sauce cool.

Courtsey of Food Network Star Paula Deen

Cranberry Harvest Muffins
Total Time 55 min

Ingredients:
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 1/4 cups whole milk
2 extra-large eggs
1/2 pound unsalted butter, melted and cooled
1 1/2 cups coarsely chopped fresh cranberries
1/2 cup medium-diced Calimyrna figs
    ***I added raisins instead
3/4 cup coarsely chopped hazelnuts, toasted and skinned
    ***I added walnuts instead
3/4 cup brown sugar, packed
3/4 cup granulated sugar

Directions:

Preheat the oven to 375 degrees F.

Line 18 muffin cups with paper liners. Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine. Add the cranberries, figs, hazelnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.

Spoon the batter into the paper liners, filling each one to the top. Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.

Courtesy of Barefoot Contessa