This year was the first year I did not make a Thanksgiving Turkey since my parents were concerned about social distancing, so it was impractical to bake such a large bird. (I usually brine my Turkey the day before).
Instead I opted to make a roast chicken (see previous post) but with thanksgiving sides of maple glazed stovetop carrots, mashed potatoes, stove top stuffing, and pumpkin pie (store bought).
For the carrots, cut them thinly no thicker than 1/4 inch and cook them on the stovetop until tender. I seasoned mine with fresh oregon, rosemary, and thyme from the garden and salt and pepper. I decide to drizzle some maple syrup (or honey) on top to give it that extra flavour.
As for the mash potatoes, I choose to pre peel mine, boil until soft, then mash with electric mixer while adding butter, milk, salt and pepper to taste.
Stove top stuffing turned out easier than expected. Saute one cup each of diced carrots, onions, and celery in butter. Add 1 tablespoon Lipton’s herb and savory garlic soup seasoning. If not available, add a combination of sage, rosemary, and thyme to taste. Add 1/2 box (15 oz) of stock and bring to a boil. Remove from heat then stir in 1 bag of bakery croutons.
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