22 November, 2011

Thanksgiving Prep, Day 1

Most people that attempt to do Thanksgiving dinner on their own know that for sanity's sake, spreading the duties of the meal over as many days possible makes for a more enjoyable feasting day.  As such, I thought I'd share with you what my holiday is like this year.

The menu I have created consists of Turkey Roulades (Turkey breast with a bacon layer then Cornbread Minnesota Wild Rice Cranberry Stuffing rolled up so when you slice it up, the slices look like pinwheels of fabulousness), Yukon Gold Mashed Potatoes, Awesome Gravy (yes, that is its name), Vegan Green Bean Casserole, Vegan Dinner Rolls and Pie Tarlets (flavors include Pumpkin, Lemon, Blueberry & Pecan).  Are you drooling yet?  I am...

Let's get started...

Vegan Lemon Curd
1/3 c. lemon juice
1/4 tsp. lemon zest
2 1/2 tsp. egg replacer or corn starch (either one works)
1/2 c. organic cane sugar
2 T. vegan buttery spread
1/4 tsp. vanilla
pinch of sea salt

In a bowl stir together sugar and egg replacer/corn starch; set aside.  Heat lemon juice and zest.  Just before boiling add in the sugar mixture.  Allow to boil until temperature reaches 170 degrees on digital thermometer.  When you stir it with a spatula it will make trails behind the wake of the spatula, they will disappear again.  This process takes about 3 minutes from the time it begins to boil.  Remove from heat and add in your butter, vanilla & sea salt.  Allow it to cool to room temperature before refrigerating for later use.  *After the curd has baked in the tart dough and COMPLETELY cooled over night, dust with a small amount of organic powdered cane sugar.

Soured Unsweetened Soy 
1 T. white vinegar
unsweetened soy milk

Put 1 T. of vinegar into a glass measuring container and add milk to line of desired amount.  Stir every minute for 5 minutes.  You are ready to use it.  This replaces buttermilk in ANY recipe and you can do this to dairy milk with the same result if you don't have buttermilk in the house.

Cornbread Stuffing
To make cornbread, either follow recipe below or use a store bought box.
4 T. vegan buttery spread, melted plus more for greasing pan
4 tsp. egg replacer
2 2/3 c. soured unsweetened soy milk
2 c. cornmeal
2 c. flour
4 tsp. baking powder
1 tsp. baking soda
2 T. organic cane sugar
1 tsp. sea salt

Preheat oven to 375 degrees

Grease a 9 x 13 cake pan.  Flour only the bottom of the pan.  Beat eggs in a medium sized bowl; whisk in soured soy milk.  In a separate larger bowl whisk cornmeal, flour, baking powder, baking soda, sugar, and sea salt together. Push dry ingredients up sides of bowl to make a well, then pour egg and milk mixture into well and stir with whisk until just combined; stir in melted butter.  Pour into pan and bake until top is golden brown and edges have pulled away from the pan.  This can take up to 40 minutes, but check with a toothpick to be sure.  Leave on a wire rack to cool for an hour.

After cornbread is cool cut the whole pan into 1 inch cubes and set aside in a large mixing bowl.

Stuffing Seasoning
1/2 tsp. rubbed sage
1/2 tsp. savory
1/2 tsp. poultry seasoning
1 tsp. onion powder
2 tsp. dried parsley
1/4 tsp. black pepper

Mix in a small ramekin until well blended.  Stores in airtight container for up to 6 months.

Flavoring the Cornbread Cubes

6 c. cornbread cubes
1 recipe of stuffing seasoning

Preheat oven to 175 degrees (use convection setting if you have it, it will get them extra dry)

Pour 1 recipe of stuffing seasoning over 6 cups of cornbread cubes and G-E-N-T-L-Y fold seasonings into the cornbread cubes with a large wooden spoon.  Pour onto a foil lined cookie sheet and bake in the oven for 1 hour, turning the cubes every 10 minutes.  When 1 hour has passed.  Turn oven off and leave in the oven for an additional hour.

Blueberry Pie Filling
6 c. blueberries, fresh or frozen now thawed
3/4 c. sugar
1 tsp. lemon zest
2 tsp. lemon juice
4 T. cornstarch
2 T. vegan buttery spread

In a small bowl mix together sugar and cornstarch; set aside.  In a medium to large size saucepan pour in blueberries and juice from bag if you used frozen.  If using fresh, cut 2 c. of the blueberries in half to release juices.  Mix sugar mixture with blueberries, lemon juice and lemon zest.  Let it stand in pan for 30 minutes to allow berries to release their juices.  Turn heat on to medium and cook until thickened.  Remove from heat and add butter.  Allow to cool to room temperature, then refrigerate until ready to use.

NOW....all this prep only took me from 9am until about 12:30pm when it was time for the Sprout to go have his nap.  3 1/2 hours of prep today...even less work I have to do tomorrow.  Tomorrow I make the Vegan Tartlets, Vegan Cream of Mushroom goop for my Vegan Green Bean Casserole, finish the Cornbread Stuffing with the addition of the Minnesota Wild Rice Casserole & Cranberry to the mix, and I will roll my Turkey Roulade and tie it up tomorrow as well.  This leaves me with making mashed potatoes, gravy, dinner rolls and quickly (very easy...you've made it) throwing everything together and baking the Vegan Green Bean Casserole.  Keep your eyes peeled for tomorrow's recipes, pictures will be posted on Thanksgiving Day of the whole feast!  Can't wait...

No comments:

Post a Comment