Tuesday, November 22, 2011

Thanksgiving Eatin'....whole wheat dinner rolls, sweet potato soufflé, and fried turkey

I can't wait until Thursday to finish off this Thanksgiving menu. So, today I want to complete the meal by giving you the recipes for whole wheat dinner rolls drenched in an extra virgin olive oil and butter mixture topped with chopped garlic that simmered on low for about 5 minutes. Also, a sweet potato souffle that I was introduced to when I was only 19 years old and visiting the state of Virginia! Last, but not least, there is nothing like a good, fried turkey that has been rubbed with some butter and Keith's special seasoning. We don't like to fry too much around here, but you just about can't mess up a turkey that has been fried and it tastes delicious.

Whole Wheat Dinner Rolls

1 1/2 cups of hot water
1/3 cup extra virgin olive oil
1/4 cup raw honey
1 egg
1 1/2 teaspoon Real salt
3-4 cups freshly ground whole wheat flour
1/2 cup freshly ground flax seed
1 tablespoon yeast
2 teaspoons of rice bran (optional)

Mix first 5 ingredients well. Add a couple of cups of flour and then all the flax seed along with yeast and rice bran. Begin to mix and knead. Continue to add flour until the dough is workable. Knead for 5-10 minutes.  Put into lightly greased bowl. Cover. Let rise until double in size. Punch down and lay onto floured surface. Roll into a really long snake-looking dough. Pinch off small pieces and roll around in greased palm and lay onto greased baking pan. Let these rise until double and bake at 400 degrees for 10-15 minutes or until lightly golden on top.

Oil and Butter Mixture with Chopped Garlic

4 tablespoons of real butter
4 tablespoons of extra virgin olive oil
5-6 cloves of chopped garlic

Melt butter in saucepan on low heat. Add EVOO and chopped garlic. Let simmer for about 5 minutes.

Once the rolls are finished baking and still warm, pour the butter and evoo mixture over the tops of the dinner rolls.

Keith has never been a big fan of garlic, but when we had these recently at an Italian restaurant, he asked if I could try and make them. I was surprised. We load it with garlic and since we all eat it, then we all have lovely breath for the next day or two :).

Sweet Potato Souffle

3 cups of mashed sweet potato
1 cup of sucanat or sucanat with honey
1/2 cup butter
2 eggs
1/3 cup of milk
pinch of salt
1 teaspoon vanilla extract

Mix all ingredients well and put in small casserole dish (or you could do cute individual dishes).


1 cup sucanat (or brown sugar)
1 cup chopped pecans
1/3 cup flour
1/2 stick butter

Mix together with hands and sprinkle on top. Bake for 30-40 minutes at 350 degrees.
This is really one of my favorite dishes. It is sweet, but not too sweet and the topping with the pecans makes it fantastic. I am not a big marshmallow fan and if I see a souffle with those on top, I will normally bypass it. This topping however, is the best. To me :).

Fried Turkey

One big ol' turkey
Stick of butter
Any of your favorite season mixes or just salt and pepper
2-3 gallons peanut oil

We did not have a little injector thingy, nor did I want to buy the stuff that they sell for you to inject turkeys with (most are loaded with preservatives). So, Keith rubbed the butter all around and under the skin. He then liberally sprinkled with our own mix of different spices all over the skin and under the skin. Once the oil in the deep fryer reached 350 degrees, he carefully put the turkey in and fried it for 3 minutes per pound. Our turkey was done in less than an hour. He took it out and covered it with tin foil. The turkey rested for 15 minutes or so and then he carved it for us. It was moist, well-seasoned, and delicious. As always.

Honestly, you could roast the turkey preparing it this same way, with great results as well.

brushing the skin with melted butter

got to get under that skin with the butter and seasoning

having a handsome husband do it for you is extra nice

and into the fryer it goes...always protect the little ones from getting around this

Our prayer is that this Thanksgiving will be about more than the great food, but also a time of personal and corporate reflection on the goodness of God and all that we have to be thankful for. For some, this is a very hard time and to even think of something to be thankful for will be difficult. My prayer is that God in His grace will reveal to you the things that you still have to be thankful for and that your heart will become of heart of praise that will lift you above your circumstances.

Thankful for the sacrifice that Jesus paid so that me and my family can benefit from His forgiveness, grace, and mercy.

Happy Thanksgiving,


1 comment:

  1. Wow, those rolls look amazing! I will definitely have to try them sometime soon.