It’s time for November’s edition of Three Cooks One Kitchen with Hannah and Erin! And with Thanksgiving just around the corner, can you guess the theme?! It was the busiest day of cooking we’ve ever had, but when we sat down to eat at Friendsgiving, it was worth it :)
After brining for about 5 hours, I put the turkey in our roaster oven. I did a turkey breast since we were only feeding 7 people, so it only needed about 3 – 3 1/2 hours to fully cook. I love using the roaster because it frees up space in the oven for other goodies :)
The food started with this Pumpkin Cheesecake Dip that I whipped up to snack on while we cooked. It was incredibly easy and the perfect treat to tide us over until dinner was ready. Next time I’m definitely going to cut up some apples for dipping – yum!
Then it was on to the dressing! After great reviews last year, we decided to make the same Apple, Shallot & Herb Dressing. It’s vegetarian, so all of our guests could enjoy it, and nobody seemed to miss the traditional elements of dressing! The apples and raisins give it just a bit of sweetness while the fennel and shallots balance the flavors out. It’s SO good!
While the dressing was waiting to go in the oven, we decided to go ahead and make the gravy. Remember that pot of butternut squash I showed you on Monday? Well that squash became our gravy! Last week I saw a recipe for Butternut Squash Gravy on Kelly’s blog and knew we HAD to try it for Friendsgiving. Again, I wanted to think of our vegetarian friends and it just sounded too yummy to miss!
The butterhorn rolls came next. I mixed up the dough earlier in the day, let it rise, and then it was time to roll them out. They were basically homemade crescent rolls only a little denser. I’m not sure I handled the yeast quite right, so the dough didn’t rise as much as I thought it would. They were still tasty though!
Too many cooks in the kitchen? Never ;)
Last on my personal agenda were the cupcakes! I made pumpkin spice cupcakes with a marshmallow whip frosting. They were like little bites of pumpkin pie! Definitely a new seasonal favorite!
Once the turkey was done, we were all set to eat. In addition to what we prepped for 3C1K, we had creme brûlée potatoes, sweet potato bake, fruit salad, and a pecan dessert – talk about a Thanksgiving feast!
What’s your favorite Thanksgiving dish?
Any suggestions for what we should make together in December?