Homemaker Mondays is hosted by Robyn at 11th Heaven’s Homemaking Haven
Making a Happy Home Monday is hosted by LL at As for me and my house…
Tips on Tuesday is hosted by Sandra at Diary of a Stay at Home Mom
Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace
$5 Dinners Tuesday is hosted by Erin at $5 Dinner Challenge *SEE HER GUIDELINES BELOW
I’ll start with Thanksgiving. Of course we have turkey, but it’s what I do with the turkey that counts. There were just the 2 of us this year, but I still bought a 25 pound bird. The sale prices are phenomenal at this time of year. Hubby and I can eat turkey until we’re the ones that are stuffed and then still have enough left over to portion out and freeze.
When I make my turkey I start with a roaster full of chopped carrots, celery and onions as a cushion under the bird. Then I throw in a bag of cranberries, the heart, liver, gizzard and a stick of butter that has been cut into several pieces. To that I add 3 cups of homemade chicken broth. I stick another stick of butter in the bird’s cavity, salt and pepper the bird really well and tent foil it. I don’t uncover it again until 20-30 minutes before it should be done. I baste it every 10 minutes until crisp. The result is the juiciest and tastiest turkey you ever did eat.
Now while hubby is carving the turkey, I start the gravy. By the time the turkey is done the vegetables have turned to mush which is fine by me. If they haven’t, I puree them in the food processor until they are. The cranberries add a bit of tart to the gravy that we like. This makes enough gravy for hubby and I for several days as well as 4-4 cup portions for the freezer.
Eventually I have nothing left but the carcass and crisp skin and start the broth process. I use a large stock pot and cover the carcass with water. I let it boil for about an hour and it creates the tastiest broth. I strain the broth in batches. This year I ended up with 9-4 cup portions of broth for the freezer. YAY! We have lots of soup base! All in all my $25 turkey has provided us with the basis for about 15 meals bringing me in way under budget!
While the broth was boiling I made these awesome and SUPER EASY Butterfinger cookies and some strawberry ones too.
creamy peanut butter
Spread peanut butter on ritz crackers and top with another cracker. Melt almond bark in the microwave. Dip each cookie in the almond bark and set onto wax paper to harden. If you’re using sprinkles do so before the almond bark hardens.
STRAWBERRY FILLED COOKIES
strawberry cream cheese
Spread strawberry cream cheese on a vanilla wafer and top with another wafer. Melt almond bark in the microwave. Dip each cookie in the almond bark and set onto wax paper to harden. If you’re using sprinkles do so before the almond bark hardens.
*THE $5 Dinner Challenge is coming…the first week of December! Starting in December, Erin will post a Mr. Linky every Monday night for you to share your $5 Dinner Challenge meals! In these trying economic times, we could all use a little more frugal meal inspiration! Erin is always looking for new meal ideas that are not only frugal, but also healthy and nutritious! (aren’t we all?) $5 Dinner Challenge Guidelines
Make it your goal to make a healthy, well balanced and frugal dinner on Monday night so you can share it with us all on Tuesday 🙂