Thursday, November 22, 2012

#247 Happy Thanksgiving!!

 It is said that marriages are made in heaven but what really happens on earth is that two individuals from different backgrounds get together and decide to live under the same roof and raise a family. We humans are made to live in social harmony and companionship is a must and marriage is one of the most difficult relationships to maintain. The joys of marriage are divine, sweet yet bitter, beautiful but harsh and many times anticipated disagreements. Every step of the way we learn to take one step backwards, sometimes stopping to think. Other times we tend to take a step or two in an effort to reach out and negotiate with one another. It takes a lot of hard work and so it has been for me. But through it all both of us have been patient with each other and above all Our daughters made the picture a perfect one for Happy Anniversary to you 'R' for bearing with me all these years.

With that said, our anniversary falls in November and so does Thanksgiving....I've stopped by countless Blogs today, awestruck by the creativity, tempted by all the delicious feasts and greatly impressed by what everybody else is baking, roasting, cooking and serving.  Wow.. what a feast for the eyes and tummies!!

The Holidays are the best time to bring out family recipes and also a time to introduce new ones. I'm sharing with joy the Menu I served my family tonight......

         Cheese Ring and Preserves served with crackers
         Mumbai Bhel
         Panzanella Salad
Entrée and Side
         Roasted Turkey breast stuffed with ground turkey Kabob style served with fig chutney glaze
         Baked Acorn Squash stuffed with wild rice, pecans and cranberries
         Buttered crusty rosemary baby potatoes with shallot gravy
         Apple and cranberry Tart with whipped cream
       Tropical fruit layered cake.
Since the centerpiece was the Turkey breast I'll share the recipe with you today, although some of these were store bought I plan on sharing parts of the menu over the coming days with you.....

Roasted Turkey breast with ground turkey (Kabab style) with fig chutney glaze

1 Turkey breast- 6-8 lbs
1 lb ground turkey
1/2 cup mint leaves
1/2 cup cilantro
1 Tblspn ginger paste
1 tspn garlic paste
1/2 Spanish onion
crushed red pepper- 1/2 tspn
Black pepper and salt to taste
Fig Chutney( Store bought)- 1 Tblspn

1. Prepare the Turkey breast overnight by brining in 2 liters of water, salt, sugar and bay leaves.
2. Remove, drain, wipe dry with paper towels.
3. Marinate with pepper and salt and open the breast out into a tray.
(I used the Butterball Turkey breast which opens out pretty easily)
4. Coarsely grind the onion, ginger, garlic paste, mint, cilantro, red pepper and enough salt.
5. Mix the ground onion mixture with the ground turkey together just until the flavors are well
spread throughout the meat mixture.
6. Slowly start filling the meat mixture into the middle of the Turkey breast and fold tightly until the breast completely covers the ground kabab mixture inside.
7. Using a cord to tie the breast tight enough to hold together. Sprinkle with more salt and pepper over the breast.
8. Roast in a pre-heated oven at 400 degrees for about an hour and half or until the juices run clear.
9. About ten minutes before the breast turns brown, baste with Fig chutney and let rest for a few minutes before serving.
10. Best served with rosemary roasted baby potatoes, gravy and wildrice stuffed acorn squash(recipe to follow).
11. LEFTOVERS ANYONE?? I would suggest making a 'gyro' with this leftover turkey. Serve wrapped inside a Naan bread with Tzatsiki sauce, lettuce, cucumbers, tomatoes and red onion.


  1. Happy anniversary Malli, and thanksgiving too, to you and your family, even though I'm a day late! I hope you had a wonderful day, and thank you for sharing your delicious looking menu with us - it looks like a real feast!

  2. Happy Thanksgiving & Anniversary, Malli! It's really nice to hear from u again & always great having u at Luxury Haven! So have u taken part in my Giveaway? Wonderful 3-course recipe you've got here & look so yummy!


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