THIRTY MIN. THANKSGIVING/CHRISTMAS DINNER
BARBO'S THIRTY MINUTE THANKSGIVING/CHRISTMAS DINNER
1. *Widget's Stuffing tweaked a little and baked in a black skillet
2. Costco Roast Chicken
3. Chicken Stock Gravy
4. Cranberry's cooked from a recipe on this board (5 minutes)
6. Fresh or frozen green beans thrown in a skillet with bacon
and cooked as you like 'em.
7. Days before a major holiday I shall make a pumpkin low carb
dessert in advance. Pumpkin Pie Cake (on this board) is a
favorite of ours. It's moist, spicy and delicious with whipped cream
and it stays fresh for a long time.
Thirty Minute Thanksgiving/Christmas Dinner.
Major hit. In fact I have pan of it baking right now.
This is so hi protein that one could have it as a main dish.
I am making gravy with my rich chicken stock
and some potato flour as thickening agent.
350 for about 25 or 30 minutes, or more for a crusty top.
We have roast chicken from Costco that will be warmed
and covered with gravy. Cranberry sauce homemade LC of course,
will be served. Happily we have frozen some green beans from our
summer garden and they will be with bacon. Open a can of olives,
and a jar of pickles. Serve eat. Tomorrow you will have a 10 minute meal.
Helps: My DH buys J. Dean sausage in 5 lb. chubs. I make patties
cook them a bit under and freeze them for quick use.
Unless I am half dead, I have rich chicken stock in my freezer.
Very handy for almost everything we make around here.
When cranberries come to market I purchase bags and freeze
them. They cook in minutes. Add frozen fruits like berries to it
or just plain or with orange rinds/flavors.
I purchase pork rinds in flavors from the dollar store and when
home I make flour out of several bags. Zip up tight and mark
them as "flour"
When I make LC, CarbQuick biscuits, I always make more
than I need and freeze them.
STUFFING (serves 8)
3/4 cup almond flour
1/4 cup + 2 tablespoons coarsely chopped pork rinds (approx. 1/2 oz.)
1 tablespoon rubbed sage
1 teaspoon baking soda
1/8 teaspoon baking powder
1 lb. bulk sausage
6 tablespoons butter
1/2 cup onion, chopped
3/4 cup celery, chopped
1/2 cup chicken broth
Grind the pork rinds into a flour. In a small bowl, stir together the first 5 ingredients. Set aside. Oil an 8" square pan.*Cooked it in a black skillet.
Brown the sausage, remove the sausage from the skillet. Preheat oven to 350 degrees. Add the butter, onion and celery to the skillet and cook until done the way you like it. Remove from heat.
In a small bowl, using a fork, beat the eggs and broth until well combined. Stir in 1/2 of the dry ingredients until well blended, then the other half. Stir 1/2 of this mixture into the skillet, then the other half. Stir in the sausage.
Spread into the pan and bake 25 minutes, just until lightly browned. Can be frozen.
Tweaks: I had 4 LC biscuits crumbed and used less butter
as the J. Dean sausage is pretty rich.
I like to bake long enough for a crusty top.
I'm tired just READING all that! :laugh:
I spread my stuff out really well this week - made cranberry jalapeno sauce on Monday, pumpkin pie with a hazelnut crust on Tuesday, stuffing and mashed potatoes on Wednesday, plus washed/dried the turkey and put it in the roaster pan in the fridge. I also made turkey stock up from the neck and wingtips and some chicken stock I had on hand.
Thursday, I only had to put the turkey in the roaster oven, microwave some green peas and some pearl onions, and make gravy once the turkey was done. Reheated the stuffing and mashed taters. Put the cranberry sauce in a pretty bowl. Ta Da! Pretty quick.
Not quite as quick as yours though, Barbo! :up:
You are reading all of the helps that I put in for the cooks.
These are things always standing by.
All you do is make Widget's stuffing and make the gravy.
Slice up precooked bird, pass the cranberries and your done.
Ok so don't make the green beans.....smile
I know, Honey - just teasing you! :hugs:
What's widget's stuffing?
I see it!
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