Thanksgiving 2013

By Todd Barron @

You cook for Thanksgiving right?  Even if you don’t, maybe you will find some of what I made an inspiration for next year.  🙂

Green Beans

Fresh Green Beans

For the green beans I took fresh green beans, blanched them in boiling water for 3 minutes, and then removed to an ice bath to cool completely. I then patted them dry, placed on a cookie sheet, drizzled with olive oil, salt, and pepper, and baked at 425F for 5 minutes. Super simple but quite tasty!

Corn Casserole

Chipotle Corn Casserole with Cheddar

Corn, cheddar cheese, cilantro, chipotle sauce, and cooked at 425F for 45 minutes.

Oyster Stuffing

Oyster and Cornbread Stuffing

Stuffed Turkey

Stuffed Turkey Breast

Stuffed with mushrooms, cream cheese, and tarragon. Baked at 350F for 4 hours until center reached 160F.

Pumpkin Soup

Pumpkin Soup

Pumpkin puree, cream, cayenne, chicken stock, cooked down for 45 minutes. Garnished with candied bacon (bacon I broiled with brown sugar) and apples (cooked the apples in butter and then dried in the oven using a silpat silicon sheet.)

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