Cooking a Thanksgiving meal can be stressful. But with a little bit of planning and keeping things simple Sarah and I believe that it can be fun. I dream and pray of becoming an awesome cook someday J until then I will get all the help I can. In today’s post you will find simple to follow recipes by renowned chefs that are sure to complete your traditional thanksgiving menu. Yes, we’ve tried them and they are yummy. The turkey we think is best if you go with what is your family's favorite.
Brussels Sprouts Larden
Recipe from Barefoot in Paris by Ina Garten
2 tablespoons olive oil
6 ounces pancetta or bacon
3/4 teaspoons Kosher salt
3/4 teaspoon pepper
3/4 cup golden raisins
1 3/4 cups chicken stock
Heat the olive oil in a large (12-inch) saute pan and add the pancetta. Cook over medium heat, stirring often, until the fat is rendered and the pancetta is golden brown and crisp, 5 to 10 minutes. Remove the pancetta to a plate lined with a paper towel.Add the Brussels sprouts, salt, and pepper to the fat in the pan and saute over medium heat for about 5 minutes, until lightly browned. Add the raisins and chicken stock. Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes. If the skillet becomes too dry, add a little chicken stock or water. Return the pancetta to the pan, heat through, season to taste, and serve.
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