Not sure what to bring to this year’s Thanksgiving lunch or dinner? We’ve got you covered! \ud83d\udc47\ud83c\udffc<\/p>\n
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<\/p>\n <\/p>\n <\/p>\n <\/p>\n<\/div>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n Not sure what to bring to this year’s Thanksgiving lunch or dinner? We’ve got you covered! \ud83d\udc47\ud83c\udffc \u2666 Braided Herb Bread \u2666 2 3\/4 to 3 1\/4 cups of all purpose flour 2 tbs sugar 1 package of Fleischmann’s Rapidrise yeast 2 tsp Spice Islands Fine Herbs or sweet basil 1 tsp salt 3\/4 […]<\/p>\n","protected":false},"author":4,"featured_media":2503,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/jeffprobstgroup.com\/wp-json\/wp\/v2\/posts\/2495"}],"collection":[{"href":"https:\/\/jeffprobstgroup.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jeffprobstgroup.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jeffprobstgroup.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/jeffprobstgroup.com\/wp-json\/wp\/v2\/comments?post=2495"}],"version-history":[{"count":25,"href":"https:\/\/jeffprobstgroup.com\/wp-json\/wp\/v2\/posts\/2495\/revisions"}],"predecessor-version":[{"id":2529,"href":"https:\/\/jeffprobstgroup.com\/wp-json\/wp\/v2\/posts\/2495\/revisions\/2529"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/jeffprobstgroup.com\/wp-json\/wp\/v2\/media\/2503"}],"wp:attachment":[{"href":"https:\/\/jeffprobstgroup.com\/wp-json\/wp\/v2\/media?parent=2495"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jeffprobstgroup.com\/wp-json\/wp\/v2\/categories?post=2495"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jeffprobstgroup.com\/wp-json\/wp\/v2\/tags?post=2495"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}For the sweet potatoes: Add 1 3\/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.<\/h5>\n
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For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish. Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.<\/h5>\n
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For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.<\/h5>\n
\u2666 Stuffing<\/strong>\u00a0 \u2666<\/h4>\n
\n
\u00be cup (1\u00bd sticks) unsalted butter plus more for baking dish<\/h5>\n<\/li>\n
1 pound good-quality day-old white bread, torn into 1-inch pieces (about 10 cups)<\/h5>\n<\/li>\n
2\u00bd cups chopped yellow onions<\/h5>\n<\/li>\n
1\u00bd cups \u00bc-inch slices celery<\/h5>\n<\/li>\n
\u00bd cup chopped flat-leaf parsley<\/h5>\n<\/li>\n
2 tbs chopped fresh sage<\/h5>\n<\/li>\n
1 tbs chopped fresh rosemary<\/h5>\n<\/li>\n
1 tbs chopped fresh thyme<\/h5>\n<\/li>\n
2 tsp kosher salt<\/h5>\n<\/li>\n
1 tsp freshly ground black pepper<\/h5>\n<\/li>\n
2\u00bd cups low-sodium chicken broth, divided<\/h5>\n<\/li>\n
2 large eggs<\/h5>\n<\/li>\n<\/ul>\n<\/section>\n
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Preheat oven to 250\u00b0. Butter a 13x9x2-inch baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.<\/h5>\n
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Meanwhile, melt \u00be cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1\u00bc cups broth and toss gently. Let cool.<\/h5>\n
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Preheat oven to 350\u00b0. Whisk 1\u00bc cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160\u00b0, about 40 minutes.<\/h5>\n
Continue to bake dressing, uncovered, until set and top is browned and crisp, 40\u201345 minutes longer.<\/h5>\n
\u2666 Harvest Party Punch<\/strong> \u2666<\/h4>\n
1\/2 gal. apple cider
\n1 (750 mL) bottle Prosecco, chilled
\n1 c. vodka
\n12-oz non-alcoholic\u00a0ginger beer
\n3 apples, sliced
\n2 oranges, sliced
\nIce<\/h5>\n<\/h5>\n
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Add cider, prosecco, vodka, and ginger beer to a large punch bowl or pitcher and gently stir. Add apple & orange slices. Sit back & enjoy!<\/h5>\n
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\u2666 Smoked Turkey<\/strong> \u2666<\/h4>\n
Turkey<\/h4>\n
\n
13-15\u00a0lb.\u00a0turkey\u00a0thawed with giblets and innards removed<\/h5>\n<\/li>\n
1\/2\u00a0large white onion\u00a0diced<\/h5>\n<\/li>\n
5\u00a0cloves\u00a0garlic<\/h5>\n<\/li>\n
4 tbs cold salted butter cut into 8 small pieces<\/h5>\n<\/li>\n<\/ul>\n<\/div>\n
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Smoked Turkey Brine<\/h4>\n
\n
2\u00a0gallons\u00a0water<\/h5>\n<\/li>\n
1.5 cups kosher salt<\/h5>\n<\/li>\n
\u00bd\u00a0large white onion\u00a0chopped<\/h5>\n<\/li>\n
5\u00a0cloves\u00a0garlic\u00a0smashed<\/h5>\n<\/li>\n
1 tbs peppercorns<\/h5>\n<\/li>\n
1 tbs whole cloves<\/h5>\n<\/li>\n
3\u00a0sprigs fresh thyme<\/h5>\n<\/li>\n
3\u00a0sprigs of fresh rosemary<\/h5>\n<\/li>\n<\/ul>\n<\/div>\n
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Turkey Seasoning<\/h4>\n
\n
2 tbs dried thyme<\/h5>\n<\/li>\n
2 tbs dried rosemary<\/h5>\n<\/li>\n
4 tsp dried oregano<\/h5>\n<\/li>\n
6 tbs brown sugar<\/h5>\n<\/li>\n
4 tbs garlic powder<\/h5>\n<\/li>\n
6 tsp coarse salt<\/h5>\n<\/li>\n
4 tsp pepper<\/h5>\n<\/li>\n
2 tbs chili powder<\/h5>\n<\/li>\n
4 tsp smoked paprika<\/h5>\n<\/li>\n<\/ul>\n<\/div>\n
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Basting Liquid<\/h4>\n
\n
4\u00a0cups\u00a0chicken broth<\/h5>\n<\/li>\n
2\u00a0cloves\u00a0garlic\u00a0smashed<\/h5>\n<\/li>\n
2\u00a0sprigs fresh sage<\/h5>\n<\/li>\n
2\u00a0sprigs fresh rosemary<\/h5>\n<\/li>\n
2\u00a0sprigs fresh thyme<\/h5>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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\u2666 Dutch Apple Pie<\/strong> \u2666<\/h4>\n
Crust<\/h4>\n
\n
1<\/span>cup Gold Medal\u2122 all-purpose flour<\/span><\/h5>\n<\/li>\n
1\/2 tsp<\/span>\u00a0salt<\/span><\/h5>\n<\/li>\n
1\/3 <\/span>cup plus 1 tbs shortening<\/span><\/h5>\n<\/li>\n
2 <\/span>to 3 tbs cold water<\/span><\/h5>\n<\/li>\n<\/ul>\n
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Filling<\/h4>\n
\n
8 <\/span>cups sliced cored peeled apples<\/span><\/h5>\n<\/li>\n
1\/2 <\/span>cup granulated sugar<\/span><\/h5>\n<\/li>\n
1\/4 <\/span>cup Gold Medal\u2122 all-purpose flour<\/span><\/h5>\n<\/li>\n
1\/4 <\/span>teaspoon ground cinnamon<\/span><\/h5>\n<\/li>\n
1 <\/span>tablespoon lemon juice<\/span><\/h5>\n<\/li>\n<\/ul>\n
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Topping<\/h4>\n
\n
1\/2 <\/span>cup unsalted butter, softened<\/span><\/h5>\n<\/li>\n
1 <\/span>cup Gold Medal\u2122 all-purpose flour<\/span><\/h5>\n<\/li>\n
2\/3 <\/span>cup packed brown sugar<\/span><\/h5>\n<\/li>\n
1 <\/span>tablespoon granulated sugar<\/span><\/h5>\n<\/li>\n<\/ul>\n<\/div>\n
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In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.<\/h5>\n
Heat oven to 400\u00b0F. On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.<\/h5>\n
In large bowl, toss Filling ingredients. Pour into pie plate, mounding apples toward center.<\/h5>\n
In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.<\/h5>\n
Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.<\/h5>\n<\/div>\n","protected":false},"excerpt":{"rendered":"