So now that you’re officially stuffed off of stuffing, more full than the turkey that was carved and more high on sugar than a kid post-Halloween, I want to share a few things my family does different for the holiday. First, we serve lamb instead of turkey. I know, I know, blasphemous, right? Well we aren’t big turkey eaters, much less meat eaters. That, added to the fact that my dad is a vegetarian means we don’t need much living protein to sustain our family.
With that said, I’m sure you’re wondering what was on the Stumbling from Scratch household menu.
Here you go:
Sweet potato piesserole (pie/ casserole)
rustic garlic-rosemary mashed potatoes
vegetarian stuffing with onions, garlic, bell peppers and celery
rosemary and thyme lamb courtesy of my aunt
Greek-style broiled eggplant courtesy of my mom
roasted mushrooms with truffle oil, basil oil, rosemary, thyme and oregano
steamed broccoli on a bed of Normandy vegetables (a tag team courtesy of mostly my aunt with me adding the secret recipe)
For how-to videos on some of these items, check out the YouTube channel Mila Makes.
We were sad to see Chef Hugh Acheson get eliminated from the first challenge of the Cabin Pressure Cook-Off. If you didn’t get enough of him either, be sure to visit him at his acclaimed restaurant, Empire State South, located in Midtown Atlanta
I used an online recipe that would be easy if you followed a different process. I would first make an assembly line to flour, egg and bread your chicken. Set it aside, then make your tomato sauce and get your noodles ready. Then, get to your layering. Prep is the number one priority here. The more efficient you make it, the less time you’ll be spending in the kitchen.
For the salad, I combined lettuce, tomato, raspberries, feta cheese, celery walnuts, onions and a raspberry balsamic vinaigrette together and served it with a rustic mashed potato (instead of truffle oil, use more basil or garlic) from a previous entry in my blog.