Thanksgivng 2018

Menu 

• Standing rib roast (recipe below)
• Sous Vide Turkey Breast: Sage, salt & pepper (see Joule - get it deboned next year)
• Mashed potatoes (easy)
• Brussels Sprouts with hazelnuts, goat cheese & dried cranberries (recipe below)
• Sausage stuffing (see mom's recipe)
• Mashed Turnip (mom)
• Cranberry (also mom) 
• Gravy (Previous post from last year)
• Side salad

Bread & Deserts

• Sourdough Bread - Dozen Bakery
• Bagguetts - Dozen Bakery
• Apple Pie - Dozen Bakery (pre-order next year)
• Pots de cream (see Joule recipe)

Standing Rib Roast:

• 8 lb rib roast, boneless
• 1/4 C Flour
• Salt & pepper
• 1/4 C Thyme - diced 

Directions:

1. Remove rib roast from the fridge 3 hours before cooking
2. Pre-heat oven to 450
3. Cover with salt, pepper, thyme, and flour
4. Lay the cut of meat fat side up on the roasting rack
5. Roast at 450 for 25 min
6. Reduce the temp down to 350 and roast for 18 - 20 minutes per pound
7. Remove when the internal temp is 127 degrees

Brussels Sprouts

• 3 lb Brussels 
• 1/2 C dried cranberries
• 1 - 3.5 oz container of goat cheese
• 1/4 C hazelnuts - chopped
• salt & pepper
• Olive oil
• 2 T Garlic
• Juice and rind from one lemon
• 4 slices of thick cut hickory smoked bacon - diced 

Directions:

1. Pre-heat oven to 400 degrees
2. Cut and trim brussels sprouts
3. Toss in a large bowl with olive oil, salt, pepper, bacon, and garlic
4. Spray a cooking sheet with cooking spray
5. Roast for 25 - 30 minutes
6. Remove, add hazlenuts, cranberries and goat cheese
7. Roast until the goat cheese has melted (about 5 more minutes)