Now that the holiday season has come and gone, and things are hopefully slowing down a bit, I am finally getting around to Thanksgiving.
Due to circumstances, I did not get to have turkey on Thanksgiving Day. This made me sad because this is my favorite holiday of the year. No expectations except for maybe if you will have stuffing that was cooked in the turkey, or stuffing that was baked in a casserole dish in the oven. No gifts or expectations of whether or not you spent enough money…it is all about food.
A friend of mine was traveling, thus would not be able to enjoy any leftovers. Fortunately I was taking care the pet at my friend’s house, and they bought a turkey. Since I took a class “Cooking for Wellness” my friend gave me free reign on making a belated Thanksgiving meal.
I may have been overly ambitious in what I was going to make, but it all turned out quite well, if I do say so myself.
I decided to make a corn bread and chorizo stuffing. I had more than what would fit in the bird, so I baked the extra in a casserole in the oven, then mixed the two after done baking.
The corn bread part was made a couple days earlier so that it had time to dry out a bit.
Well, that was easy.
Now, the hard part, time management of getting everything done at the same time.
Threw in some sweet potatoes in the oven with about 40 minutes left.
I think in the future I may be able to make a Thanksgiving dinner for more than two people. I think I will take it slow and start with increasing to four. If that is successful, then…well, we’ll see.
For now, I will bask in the fact that I am no long afraid of making a turkey dinner.
I went through my pantry and noticed that I have a lot of canned things, jello, pudding mixes, spices and mixes from Tastefully Simple, because I am simple. I think I like to bake more than cook, and word on the street is that you can’t have cake every day. Boo.
Here is what I grabbed out of the pantry:
I decided to make turkey chili and a quinoa salad.
I used a really sharp knife to cut and chop the onion. NO TEARS! It was an amazing task.
Here is the chili, almost finished.
Then I made quinoa salad that consisted of the quinoa, celery, pears, craisins and gorgonzola cheese.
I am excited to have lunch and dinner for the entire week and not have to think about what to bring to work.