Moms-giving!

This year I am shaking up Thanksgiving! Yes, I am still doing the traditional family sit down dinner…but I’m adding a MOMSGIVING to the mix! That’s right! Moms-giving! A Thanksgiving just for the Mamas. I am hosting some of my favorite, hardworking mamas, and celebrating them in the best way I can- by feeding them!

I’ve made my grocery list and I’m hitting up ALDI for my one stop shopping! I need essentials from a big gorgeous turkey and all the fixings for my stuffing to fun things, like gourmet cheeses and a big selection of wine! Nothing makes me happier than the fact that I can get everything I need without running all around town.

They even have these Crofton Marble & Acacia Cheeseboards and Ceramic Baking Dishes, available in the store this month, for less than $13 each.

 

The turkey is always a big beautiful centerpiece! But one thing I know, is that these Mamas will want some healthy choices. So I’m drizzling sweet potatoes with Simply Nature Organic Extra Virgin Olive Oil, and sweet n’ spicy La Costeña Chipotle Peppers in Adobo sauce. Sprinkling them with brown sugar and roasting them till they are golden brown.

Thanksgiving is all about indulging too! So I’m making my Grandmother’s famous stuffing! I have been making it since I was a little girl and it is always a huge hit. The secret? Stale bread! I like to use white bread and cornbread mixed together.

I’m also piling a platter high with brie, white cheddar and blue cheese…and pouring up lots of wine! ALDI has so many award-winning wines to choose from, making your drink decisions easy!

But what happens after Moms-giving? What am I supposed to do with all these leftovers?

Make turkey pie! I think I get just as excited about turkey pie as I do about the actual Thanksgiving turkey! Turkey pie is simply a mishmosh of leftovers. I combine chopped or shredded turkey, stuffing, cheddar cheese, veggies…basically whatever you want…and top it with Simply Nature Organic French Fried Onions and Southern Grove Slivered Almonds!

Recipes:

Turkey Pie

Frozen Belmont Deep Dish Pie Crust

Filling:

3 cups shredded leftover Butterball turkey

2 cans Chef’s Cupboard Condensed Cream of Mushroom Soup

1c Happy Farms Shredded Mild Cheddar Cheese

2 cups leftover stuffing

Preheat oven to 375 degrees. In a large mixing bowl combine all ingredients. Fill pie crusts and top with Stonemill Black Pepper, Southern Grove Slivered Almonds and Simply Nature Organic French Fried Onions. Bake 20 minutes.

Chipotle Sweet Potatoes

6 sweet potatoes

2 TB of La Costeña Chipotle Peppers in Adobo sauce

1c Baker’s Corner Brown Sugar

2 T Simply Nature Organic Extra Virgin Olive Oil

Stonemill Salt & black pepper

 

Preheat oven to 400 degrees

Peel and dice sweet potatoes

In a large mixing bowl, toss with 2 TB of chipotle adobo sauce & 1 c of brown sugar with 2 T of olive oil.

Add a generous pinch of kosher salt and black pepper

Roast 25 minutes

 

Nanny’s Stuffing

2 boxes liveGfree Gluten Free Cornbread mix (PREPARED)

2 slices liveGfree Gluten Free white bread, stale and torn

2 T Simply Nature Organic Extra Virgin Olive Oil

1 organic yellow onion

1 1/2 c chopped celery

1/2 red apple

½ c chopped carrot

1 T chopped sage

1 T Stonemill Black Pepper (Nanny always says you can never have enough!)

1 T Stonemill Salt

2 eggs, beaten

3 1/2 c Chef’s Cupboard Chicken Broth

TWO DAYS PRIOR: Prepare cornbread according to directions on package. Cover with a dish towel and let dry out and get stale for two days.

Toast two pieces of white bread and let sit out with the cornbread (under a dishtowel) so it gets stale.

DAY OF: In a skillet, add olive oil and sauté onion, carrot and celery till translucent. Add red apple and sauté another 2 minutes.

Preheat oven to 375 degrees. In a large mixing bowl, combine broken up cornbread and toasted bread. Add sage, salt, pepper and the sautéed onion, carrot, celery and apples. Combine. Add the broth one cup at a time and gently fold all the ingredients till everything is mixed well. Finally, add the eggs and pour dressing into a greased glass casserole dish. Bake for 45 minutes or until golden brown.

*This post sponsored by ALDI.

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