Thanksgiving is almost here.
When our son Jackson was ten years old he created this cover for my Thanksgiving recipes. Some of the recipes were later published in Easy Breezy Florida Cooking and Jack Harris Unwrapped. We still use most of the recipes today just as we did then.
Easy Breezy Recipes include: Florida Herb-Grilled Turkey Breast, Sweet Potatoes with Orange Drizzle, Cocktail Olives, Mango Meatballs, Slice of Heaven Orange-Glazed Ham, Collard Greens Florida-Style, Deeper than Deep South Hoppin’ John and Zellwood Corn Chowder
Unwrapped Recipes include: Hot Cheese Puffs (video found October 24 post), Apple Cider Broccoli Appetizer or Pre-prandial Trees Delight, Deviled Eggs, Lacy Jack Wafers, Grandma’s Turkey Breast, Garlic Mashed Potatoes, Layered Salad, Cranberry Biscotti, Nutmeg Ice Cream and Frosty Fudge Pie
When Thanksgiving dinner is served, we always seem to run of out gravy first, so I often make a quick pan of gravy using this easy recipe. It is almost as good as the traditional one with the pan drippings, especially when used for leftovers.
3 cups chicken broth, room temperature
½ cup flour
½ teaspoon poultry seasoning
½ teaspoon sage
½ teaspoon salt
¼ teaspoon pepper
3 tablespoons butter
Whisk together flour, poultry seasoning, sage, salt and pepper; whisk in one cup broth.
In a saucepan melt butter and whisk in flour mixture until smooth.
Cook over medium high heat, stirring often, until thick.
Gradually whisk in remaining broth.
Bring to a boil and simmer until thick.