THANKSGIVING 2012...Made Easy!
A traditional Thanksgiving feast contains an often overwhelming number of components, from the vegetable sides to the gravy and cranberry sauce. If you're pressed for time or just want to make things a bit easier on yourself, take advantage of Bristol Farms prepared Turkey Day offerings. You can pick and choose the parts you want to focus on, and your guests probably won't know the difference. Here are a few ways to make your store-bought Thanksgiving feast feel a little bit more homemade. Happy Thanksgiving!
SOUPS and SIDES
Holiday Butternut Squash Soup
Start with prepared Butternut Squash Soup and add Coconut Milk, Ground Cumin, Ground Nutmeg and Ground Ginger. Puree until velvety.
Pumpkin Soup with Gorgonzola & Crispy Pancetta
Start with Bristol Farms Pumpkin Bisque and stir in crumbled blue
Cheese and top with crispy Pancetta. (Add Melissa's Hatch Chile Powder if you love spice!)
Instead of roasting, simmering and pureeing, consider buying Bristol Farms prepared soups. To elevate the flavor, fry some sage leaves or garnish the soup with other fresh herbs. Garnish the soup with a variety of condiments, or drizzle each bowl with an herb-infused oil.
Try grating your favorite sharp, nutty cheese, like Parmigiano Reggiano, into prepared Mashed Potatoes. Make Cheddar Chive Mashed Potatoes. Horseradish. Add Crème Fraiche for extra creaminess, crispy bacon, fresh herbs or rehydrated dried mushrooms. Truffle oil also adds an elegant touch.
Pumpkin Trifle in a Martini Glass
Start with Bristol Farms Pumokin Bread. Cut cubes and fill a
Martini glasses with the cubed cake. Top with a spoonful of Pumpkin Butter, then a dollop of whipped cream and finish with Sea Salt Caramel. (I make my own by buying caramel sauce and adding a generous pinch of Kosher salt!).
Poached Pears make a simple but elegant dessert! Try this recipe:
THE Loaded Turkey Sandwich – Leftover Turkey, White Cheddar Cheese, Applewood Smoked Bacon, Pickle Chips, Salt & Vinegar Potato Chips and Cranberry Roasted Garlic Aioli
My recipe is here:
Stuffing Dumplings in Turkey Soup
Start with 2 cups of prepared stuffing. Add 2 eggs and 6 tablespoons all-purpose flour. Roll into balls. Cook 3-4 minutes in the soup.
(There's probably no better way to empty out the over-stuffed day after Thanksgiving Refrigerator than a hearty soup. Use Turkey Bones in chicken stock to make the broth!)
Don't want to cook? Order Your Holiday Meal at www.bristolfarms.com