I haven't counted, but every foodie email has sent me a no fail recipe for cooking turkey plus they are all sending me recipes for sides for the big day, some of which I wouldn't touch with a barge pole. I am definitely going to try Justin Chapple's Juicy Turkey. This time I found a link on YouTube.
Obviously, I couldn't possibly be left out of the turkey advice stakes even if it isn't my advice exactly.
Having never been particularly enamoured of Green Bean Casserole, I came across this green been recipe today and thought it sounded good.
Lemon-Dill Green Beans
1 lb green beans, trimmed
4 tsp chopped fresh dill
1 Tbs minced shallot
1 Tbs extra-virgin olive oil
1 Tbs lemon juice
1 tsp whole-grain mustard
1/4 tsp salt
1/4 tsp freshly ground pepper
1. Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and cook until tender-crisp, 5 to 7 minutes. Remove from the heat.
2. Meanwhile, whisk dill, shallot, oil, lemon juice, mustard, salt and pepper in a large bowl. Add the green beans and toss to coat. Let stand about 10 minutes before serving to blend flavors.
Yield: 4
Tips
To make this recipe serve 10, multiply all the ingredients by 2 1/2: Use 2 1/2 pounds green beans, 3 tablespoons dill, 2 1/2 tablespoons each shallot, oil and lemon juice, 2 1/2 teaspoons mustard and 3/4 teaspoon each salt and pepper.
Source: EatingWell
Have a great day and a Happy Thanksgiving.
Hi Jo - we don't do cranberry ... but have redcurrant jelly ... and all the other accoutrements for Christmas Day. The green bean recipe looks worth trying ... cheers Hilary
ReplyDeleteNever did when I lived in England Hilary. Never did redcurrant jelly either, although we did eat that with something, mutton was it? I don't remember. Do you do bread sauce? that's one of my favourites.
DeleteThanks for the shout-out Jo and the link. After you mentioned that cheesecloth idea I Googles it and found several references to the method, so I am going to try that today. I never baste my turkeys and they turn out great, but this looks intriguing. The local grocer even had cheesecloth set up at the turkey fixings stand in the store. I like green beans but not that casserole that always shows up at pot-lucks. Thanks for the holiday wishes.
ReplyDeleteMe too Denise. I am not a good turkey cook, but I thought this was a great idea. Let me know how it turns out - I won't be trying it til Christmas of course.
DeleteCranberry sauce is VERY popular around here but of course we are surrounded by bogs that sell their berries to Ocean Spray. Almost everyone I knows prefers the jellied kind from the can, ourselves included. Although Russell doesn't care for it as much as I do.
ReplyDeleteWe have Cranberry farms in Ontario too JoJo. Even so, I have never really caught on to the idea of cranberry sauce or jelly.
DeleteYou were correct. That cranberry chutney sounds amazing. But anything soaked in brandy just has to be good, I would think. Definitely bookmarked that to try in the future.
ReplyDeleteI'm still not brave enough to attempt a turkey, though, so today I'm just making some crab legs and some crawfish, aka the turkeys of the sea (not really).
Doesn't it just. I think I might try it for Christmas.
DeleteYou surprise me Bryan when you say you haven't cooked a turkey, they are really not that difficult. Did you watch the video above? Makes it even easier. Mind you crab legs and crawfish sound pretty good too.
I bake my cranberries until they pop! I wish I had access to them year-round. But since I don't. This year, I started to dry dehydrate them for later.
ReplyDeleteI guess you like cranberries Ivy. Maybe something you have to grow up with.
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