Thanksgiving Dinner 2009

Thanksgiving Dinner 2009

History: We took our Menu for Thanksgiving this year from the Real Simple Magazine November 2009 edition. We cooked the Orange Rosemary Roasted Turkey and the Broccoli and Gruyere Gratin. We also made Gee-Gees famous rolls, and a loaf of Sweet Potato bread in the bread maker. We made a non traditional Corn Bread Stuffing, and Aunt Rene's Sweet Potatoes.

Our friend Bonnie and her husband brought mashed potatoes, gravy, and pies. We also made a Orange Pecan Pie because down south they don't think it is Thanksgiving without Pecan Pie.

Orange Rosemary Roasted Turkey

Ingredients:

• 2 onions cut into wedges
• 2 carrots cut into 2" pieces
• 8 sprigs fresh rosemary
• 3 small oranges halved
• 1 12 -14 pound turkey giblets removed
• 2 tablespoons olive oil
• Kosher salt
• 1 cup low sodium chicken broth

Directions:

1. Heat oven to 375. In a large roasting pan, scatter the onions, carrots and 2 sprigs of rosemary; place 4 orange halves in the corners of the pan, cut side up.
2. Stuff the turkey with the remaining 6 sprigs of rosemary and 2 orange halves. Tie the legs together with twine and tuck the wings underneath the body. Place the turkey on the top of the vegetable, brush with the oil and season with 1 teaspoon salt.
3. Roast the turkey until a thermometer inserted into the thickest part of a thigh registers 165 F, 2 1/2 to 3 hours. (cover the bird loosely with foil if it browns too quickly and add the broth to the pan if the vegetables begin to scorch.)
4. Carefully tilt the turkey to empty the juices from the cavity into the pan. Transfer the turkey to a cutting board, cover loosely with foil and let it rest for at least 25 minutes before carving.

Broccoli and Gruyere Gratin

Ingredients:

• 2 large bunches broccoli, roughly chopped (about 12 cups)
• 4 tablespoons (1/2 stick) butter
• 1/4 cup all purpose flour
• 2 cups whole milk
• 2 cups grated Gruyere (8 ozs)

Directions:

1. Heat oven to 375. Fill a large sauce pan with 1 inch of water and fit with a steamer basket. Steam 3-4 minutes until just tender; transfer to a large bowl.
2. Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, for about 2 minutes ( do not let it darken). Whisk in the milk and simmer until slightly thickened, 3-4 minutes. Remove from heat and stir in 1 cup of the cheese, 1/2 teaspoon salt and 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss with the broccoli.
3. Transfer the broccoli mixture to a shallow 3 quart baking dish and sprinkle with the remaining cup of cheese. Bake until bubbling and golden brown.