Monday November 1, 2021
It’s fall season, and all we want is to snuggle up in our warm and cozy home, waiting to get our hands on everything pumpkin spice!
The real anticipation for the season is Thanksgiving and the upcoming holidays! In this blog, Polk County trucking professionals will let you in the easiest, but amazingly delicious Thanksgiving and fall recipes for the ultimate comfort food.
You know that this has got to be the first on our list! Basically, Turkey is almost synonymous to Thanksgiving. Let’s peek at the recipe below!
- Preheat the oven to 350 F.
- Melt the butter in a saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.
- Take the giblets out of the Turkey and wash the Turkey inside out.
- Place the Turkey in a large roasting pan and generously put salt and pepper inside the Turkey.
- Stuff the cavity with a bunch of thyme, halved lemon, quartered onion, and garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
- Roast the Turkey for about 2 ½ hours, or until the juices run clear when you cut between the leg and thigh. Remove the Turkey to a cutting board and cover the aluminum foil. Let it rest for 20 mins.
- Slice the Turkey and serve.
Turkey's faithful partner! To achieve a flavorful batch, read this easy recipe below:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a large skillet over medium-high heat until; saute onion and celery in hot butter until onion is soft, 5 to 10 minutes.
- Put bread cubes in a large bowl. Season bread with salt, sage, thyme, poultry seasoning, and black pepper. Add onion mixture to bread cubes; stir. Pour bread mixture into a large casserole dish and cover the dish with aluminum foil.
- Bake in the preheated oven until golden and hot, about 1 hour.
Serve it to your guests and enjoy!
As per our Polk County trucking experts, these are the ultimate sides to your meal! In this section, we will be sharing the recipe for Cranberry Sauce, Mashed Potatoes, and Dinner Rolls.
- In a small saucepan over low heat, combine sugar and water until sugar dissolves. Add cranberries and cook until they burst, 10 minutes. Stir in orange zest and a pinch of salt.
- Remove saucepan from heat and let cool completely, then transfer to a resealable container and refrigerate. Cranberry sauce can be made up to 1 week in advance.
- Prepare a steamer: Arrange an insert or basket (or a large colander, if you have neither) in a large pot, and add enough water to come just below the base of the steamer. Bring water to a boil over medium-high heat.
- Rinse potatoes well, then peel. Rinse again, then cut into 1-inch chunks. Spread evenly in the steamer, cover, reduce heat to medium and steam until the potatoes are very tender, 20 to 25 minutes. A fork should slide easily into a piece and break it without effort. Turn off the stove, carefully remove the steamer insert and drain the water from the pot. Pour the potatoes back into the pot and spread evenly.
- Let the potatoes stand until their surfaces are dry, about 3 minutes. Meanwhile, heat the milk in a small saucepan over medium-high until steaming, then keep warm over low. Set the potatoes over low heat and mash thoroughly with a dinner fork. Add about one-quarter of the milk and mash until the milk is incorporated.
- Scatter the butter evenly over the potatoes and mash in until all traces of butter disappear. Add half of the remaining milk and mash to incorporate, then add the rest of the milk and gently whip until smooth, circling the fork as if beating eggs. If you don’t want your mashed potatoes so thick, beat in more milk. Sprinkle with salt and pepper, taste, and season more if you’d like.
- Serve immediately, keep warm over low heat for up to 1 hour, or transfer to airtight containers and refrigerate for up to 2 days.
- Prep your oven and baking dish. Heat the oven to 400°F. Grease a 9 x 13-inch baking dish with cooking spray, and set aside.
- Heat the liquids. In a microwave-safe bowl (or saucepan, see below), stir together the water and melted butter, then add in the milk and honey and stir until combined. Microwave the mixture for 1 minute and give it a stir. Continue microwaving the mixture in 15 second intervals, until it reaches 110°F. It will be warm but not hot to the touch. (*Alternately, you can heat the mixture over medium-low heat in a saucepan until it reaches 110°F.)
- Add yeast. Pour the liquid mixture into the large bowl of a stand mixer. Sprinkle the yeast evenly on top, give it a quick stir with a fork to combine, and let the yeast activate for 5 minutes until it is foamy.
- Add dry ingredients. Add in 3 1/2 cups of flour (not all of the flour) and the salt.
- Use the dough-hook to mix in the dry ingredients on medium-low speed until combined. If the dough is sticking to the sides of the bowl, add in 1/4 cup more flour at a time until the dough pulls away from the sides of the bowl and is only slightly sticky to the touch. (Only use up to 4 cups of flour in total.) Continue mixing on low speed for 4-5 minutes until the dough is smooth. Then form the dough into a ball with your hands and transfer it to a greased bowl.
- Cover the bowl with a damp towel or paper towel, and let it rise briefly for 15 minutes.
- Gently punch the dough down and divide into 15 equal-sized pieces. Form each piece into a ball and place the dough balls in the greased baking dish. Cover the dish again with a damp towel or paper towel and let the dough balls rise for an additional 15-20 minutes.
- Uncover and bake for 15 minutes, or until the rolls are lightly golden brown on top and cooked through.
- Brush with more butter. Transfer the baking dish to a wire cooling rack and brush the tops of the rolls with melted butter.
- Serve warm. Then serve warm and enjoy!
Every meal should always end with a nice dessert! And during Thanksgiving, you know what’s up! We’re sharing the recipe to the one and only Pumpkin Pie!
- Preheat your oven to 425°F.
- Beat the eggs in a large bowl. Mix in the brown sugar, white sugar, salt, spices — cinnamon, ground ginger, nutmeg, ground cloves, cardamom, and lemon zest. Mix in the pumpkin purée. Stir in the cream. Beat together until everything is well mixed.
- Pour the filling into an uncooked chilled or frozen pie shell. Bake at a high temperature of 425°F for 15 minutes. Then after 15 minutes, lower the temperature to 350°F. Bake for 45 to 55 minutes more. The pie is done when a knife tip inserted in the center comes out wet but relatively clean. The center should be just barely jiggly.
- Cool the pumpkin pie on a wire rack for 2 hours. Serve.
Truck drivers, we hope that you had a blast looking over these recipes. During the holidays, it’s essential to complete your deliveries with utmost timeliness and reliability for an even more flexible schedule! With Trans-phos’ flexible working schedule and local routing system, Polk County trucking professionals like you can definitely have the time to recreate this with your family!