Day 3 - Getting Ready for Thanksgiving 2014 - Let's talk sides

Let's talk lite and easy side dishes - 

Every year our family tries to "feast in moderation." While we are sure that this is highly unlikely in most households, we can't help but try and try again. If comfort foods are what you look for on your Thanksgiving table, as most people do, we definitely plan to share some of our comfort food recipes. But not everything on the Thanksgiving table has to be heavy and loaded with starch.

This particular side compliments the Herbed Turkey recipe from yesterday. The color brightens the table and provides the earthy herb aroma and a sweet glazing. And, this side can be made last as it only takes about 20 - 30 minutes.

Honey Glazed Carrots

Ingredients:

2 Tbsp Unsalted Butter
1 (16 ounce) bag of Baby Carrots
2 Tbsp Honey
2 Tbsp Brown Sugar
2 Tsp. Fresh Dill
2 Tsp. Fresh Thyme leaves

Melt butter in a large saute pan over medium - low heat. Add brown sugar and honey and heat until the ingredients are melted and form a thin glaze like texture. Add carrots and coat well with the glaze mixture. Simmer until carrots are tender - about 20 - 30 minutes. Add fresh herbs and toss.

We recommend our Steamed Carrot Cake pudding with Brandy Butter for dessert!

Day 2 of our "Getting Ready for Thanksgiving 2014" series

Thanksgiving is Thursday, November 27th!

As a part of our "Getting Ready for Thanksgiving 2014", we are selecting different holiday decoration ideas and recipes that will inspire everyone hosting this Thanksgiving holiday!

Yesterday, for the naturalist we provided an Herb and Olive Leaf Table Garland inspiration found on Country Living that is eco-friendly, economical, and will provide a wonderfully aromatic setting that will compliment any Thanksgiving feast!

Today, in keeping with the Herb Table theme, we bring you one of our favorite Herbed Turkey Recipes. This recipe, courtesy of Tom Colicchio (we love Top Chef!) was found inBon Appétit  | November 2005. We hope you love this recipe as much as we do - you can always substitue a little white wine for some of the chicken broth! At the bottom of the blog, we have included a link to the Step by Step instructions video.

And while you are planning your holiday meal check out our special Gourmet Dessert of the week -Mincemeat Steamed Plum Pudding. A perfect compliment to this main fare - you can order it this week and get $5 off! 

Happy Cooking! 
Tom Colicchio's Herb-Butter Turkey 
Bon Appétit  | November 2005
by Tom Colicchio

INGREDIENTS

GRAVY BASE

• 2 tablespoons (1/4 stick) unsalted butter
• 2 pounds turkey necks and/or wings
• 2 cups diced onions
• 1 cup diced peeled carrots
• 1 cup diced celery
• 6 cups (or more) low-salt chicken broth

TURKEY

• 1 cup (2 sticks) butter, room temperature, divided
• 2 teaspoons minced fresh thyme plus 15 fresh thyme sprigs
• 2 teaspoons minced fresh tarragon plus 5 large fresh tarragon sprigs
• 2 teaspoons minced fresh rosemary plus 5 fresh rosemary sprigs
• 2 teaspoons minced fresh sage plus 5 fresh sage sprigs
• 1 14- to 16-pound turkey
• 4 cups low-salt chicken broth, divided
• 1/4 cup all purpose flour

PREPARATION

FOR GRAVY BASE

• Melt butter in heavy large deep skillet over high heat. Add turkey necks and/or wings and sauté until deep brown, about 15 minutes. Add onions, carrots, and celery and sauté until vegetables are deep brown, about 15 minutes. Add 6 cups chicken broth and bring to boil. Reduce heat to medium-low and simmer uncovered 45 minutes, stirring occasionally.
• Pour gravy base through strainer set over 4-cup measuring cup, pressing on solids to extract liquid. If necessary, add enough chicken broth to gravy base to measure 4 cups. (Gravy base can be prepared 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm before using.)

FOR TURKEY

• Mix 1/2 cup butter and all minced herbs in small bowl; season herb butter with salt and pepper. Transfer 2 generous tablespoons to another small bowl and reserve for gravy; let stand at room temperature.
• Set rack at lowest position in oven and preheat to 425°F. Rinse turkey inside and out; pat dry. Starting at neck end, slide hand between skin and breast meat to loosen skin. Rub 4 tablespoons herb butter over breast meat under skin. Place turkey on rack set in large roasting pan. Sprinkle main cavity generously with salt and pepper. Place 4 tablespoons plain butter and all fresh herb sprigs in main cavity. Tuck wing tips under. Tie legs together loosely. Rub remaining herb butter over outside of turkey. Sprinkle turkey generously with salt and pepper.
• Place turkey in oven and roast 20 minutes. Reduce oven temperature to 350°F. Roast turkey 30 minutes; pour 1 cup broth over and add 1 tablespoon plain butter to roasting pan. Roast turkey 30 minutes; baste with pan juices, then pour 1 cup broth over and add 1 tablespoon butter to pan. Cover turkey loosely with foil. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, basting with pan juices and adding 1 cup broth and 1 tablespoon butter to pan every 45 minutes, about 1 hour 45 minutes longer. Transfer turkey to platter; let stand 30 minutes (internal temperature will rise 5 to 10 degrees).

FOR GRAVY

• Strain pan juices into bowl; whisk in gravy base. Melt reserved 2 tablespoons herb butter in heavy large saucepan over medium heat; add flour and whisk constantly until roux is golden brown, about 6 minutes. Gradually add pan juice-gravy base mixture; increase heat and whisk constantly until gravy thickens, boils, and is smooth. Reduce heat to medium; boil gently until gravy is reduced to 4 1/2 cups, whisking often, about 10 minutes. Season gravy with salt and pepper.

View Step-by-Step Directions

Getting Ready for Thanksgiving 2014!

Thanksgiving is just around the corner. We all here at Gifts of Taste by Adreanne's love this holiday season for a variety of reasons.
Thanksgiving is a chance for us to spend time with family and friends and give thanks for all that we have been given. But many times we get caught up in the hustle and bustle of preparations. 

In the spirit of the season, over the next few weeks, we have decided to share some of our favorite holiday recipes and decorations (we love cooking and decorating!) in the hopes that you might find something here that is inspiring or perhaps help make your hustle and bustle a bit easier.

We love those persimmons!

Whatever you get from this, we hope you find it fun, interesting, inspiring and entertaining! We hope you come back frequently and see what we have to share in this series "Getting Ready for Thanksgiving 2014!" or check out our Pinterest account for additional decorating ideas.

Our first inspiration is holiday decorating - country style. This simple decoration is very eco- friendly economical, and simple to make. We found this on County Living.com

Herb and Olive Leaf Green Garland

Why bother with an elaborate centerpiece when this simple garland creates such lovely impact? All you need is twine, green wire, and several branches.

Get the tutorial.

We love those persimmons - our Persimmon Steamed Plum Pudding is the perfect compliment for this holiday decoration!