Thanks Giving is only weeks away! Every year I scramble to get everything ready in time. This year I am planning early and having a stress free holiday. What kind of holiday person are you? Christmas decorations before or after Thanks Giving?
Usually we wait until the weekend after Thanks Giving, but this year we were planning out our decorations and ended up putting half of them up already. We are currently half red buffalo plaid an half white pumpkins. It takes us so long to put up the decorations I just want to make sure we have a full month to enjoy them!
Now back to these sweet potato rolls. Patrick hates all things sweet potato and these are his favorite dinner rolls I have ever made. I have yet to tell him what they are made with … oops!
They always turn out so perfectly sweet and fluffy. This time I made a cinnamon honey butter that paired so well with them. Usually I make this dough in my bread machine, but this time I used the dough hook on my kitchen aid. The dough came together in minutes!
Sweet Potato Dinner Rolls
Recipe Type: Bread
Author: Kellie Rice
Light and airy sweet potato dinner rolls.
2 medium roasted sweet potatoes
1 tsp of salt
4 tbsp of melted butter cooled
1 packet of dry active yeast
1/2 cup of very warm water
2 eggs room temp
4 tbsp of sugar
1 tsp of honey
3 1/2 cups of flour sifted
oil for proofing
Roast two sweet potatoes and let them cool
In a mixing bowl add the dry yeast, the sugar, and the water
Let sit for 5 minutes until the yeast bubbles
Add in the honey and the eggs
Pour over the cooled butter and scoop out the inside of the sweet potatoes
Mix on low with the dough hook
Sprinkle in the salt and start adding the flour 1/2 cup at a time
Once the flour is all added in roll into a ball
Pour a little oil over the time of the dough and cover with plastic wrap
Let rest for 30 minutes
Preheat the oven to 400 degrees
I like to use a brownie pan to cook the rolls in so they are touching
Roll the dough into uniform size balls and place in a greased pan
Cover and let rise another 30 minutes
Bake until the tops are golden brown
If you want to try the butter just mix a tsp of cinnamon and a tsp of honey into 1/4 cup of soft butter. Spread onto a warm roll and enjoy!
Every year I make an herb stuffed turkey. This year we wanted to try something a little different. We have been trying out so many cajun recipes lately and thought we would spice up our normal Thanksgiving routine.
I confess I did buy one of those little cajun spice injector kits, but the seasoning for the crust is really what takes it over the top! I made a 12 pound turkey so we would have lots of left overs for the busy weekend ahead. This meat pair perfectly with whole wheat bread and all the fixings for a turkey sandwich!
The skin came out perfect due to the cooking technique. Crank up the heat to 420 degrees for 30 minutes uncovered then lower the heat to 350 for the remaining 2.5 hours and cook with a layer of foil over the top.
Now lets talk about the stuffing. I almost always use my mom’s stuffing recipe. Fulled with fresh tart cranberry, spicy sausage and lots of veggies. To go along with the theme I skipped the cranberries and used andouille sausage over my usual ground sausage. This would be perfect on a serving platter stuffed into the turkey once both dishes are fully cooked. It is hard for me to ever say stuffing is “beautiful” but it sure is tasty!
Cajun Turkey and Spicy Stuffing
Recipe Type: Turkey, Main Dish
Juicy cajun turkey with spicy stuffing!
For the turkey:
One turkey 10-12 lbs (cleaned and patted dry)
1 jar of cajun injector butter with syringe OR 2 cups of melted butter with 2 tbsp of cajun seasoning mixed in
2 cups of chicken broth
2 tbsp of garlic powder
1 tbsp of salt
1 tbsp of paprika
1 tbsp of cajun seasoning
1 tsp of cayenne pepper
Roasting pan and foil
For the Stuffing:
1/2 pound of andouille sausage sliced or chopped
2 stalks of celery chopped
1 large yellow onion chopped
1 bag of stuffing bread crumbs, I used peppridge farm
2 cups of chicken broth
2 tbsp of salted butter
1 tbsp of cajun seasoning
Preheat the oven to 420 degrees.
Place the turkey in a roasting pan.
Use the injector to insert the butter under the skin on the top layer, in the thighs, in the breast, and anywhere you think needs extra juice!
Mix together the seasonings and rub them into the skin all over.
Cook for 30 minutes then lower the heat to 350 degrees.
Add the 2 cups of broth to the bottom of the roasting pan.
Inject butter into the meat one more time.
Cover with foil.
Cook turkey for 2 more hours then start the stuffing.
In a large oven safe sauce pan add the onions, celery and sausage.
Cook until onions are translucent then add the butter.
Add the remaining broth and bring to a boil. ‘
Take off the heat and add bread crumbs and seasonings.
Mix through and cover with foil.
Bake in the oven for 30 minutes.
Uncover your turkey and spoon the broth over the top and anywhere that looks dry.
Cook the turkey for another 30 minutes or until internal temp is 165.