Joy in the Weeds

Thanksgiving!

November 13, 2020 Beth Grissom & Kim Cove Season 1 Episode 24
Joy in the Weeds
Thanksgiving!
Show Notes

Beth and Kim sit down with the ever popular Courtnie Hodgins, and Carolyn Kendall to have a fun conversation about all things thanksgiving.  They share traditions, talk about food (of course) and just experience all the joys of talking about Thanksgiving. 

Courtnie Hodgins was born, raised and lives near Charlotte, NC. She’s married to Ryan and has three girls ages 6-10.  She enjoys cooking, working out (so she can eat, haha), spending time with friends and family, and in true introvert fashion, she loves her quiet down time! She loves to learn more about the character of God, and longs to be more like Him. 

Carolyn Kendall, a very close friend to Beth, is a Nurse Anesthetist, wife (of 1) & mother of 3 teenagers.  She enjoys making music, yoga & being outdoors with friends. Carolyn has the gift of hospitality and is always opening her home to friends and strangers alike.  

Beth’s Vegetarian “Turkey” 

Purchase or make seitan (Beth uses, Dinner Roast by Worthington )

If using the dinner roast, bake and then let cool.

Make vegetarian gravy.

  • 2 Tbs. Flour
  • 2 Tbs. butter or margarine
  • (whisk together in a sauce pan  until it starts to thicken and brown then add...)
  • 2 Cups of vegetable broth/ or milk
  • 1 tsp. Beef style seasoning or chicken or soy sauce. 
  • Wisk together until thick and set aside to cool

Make Stuffing or dressing.  Any recipe that you like is fine!!!!

  • 4 cups of wheat and white cubed dried bread
  • 1 large onion
  • 3 stalks of celery diced
  • 3 carrots diced 
  • ½ fresh parsley chopped
  • 2 tsp. Rubbed sage
  • 1-2 Cups of vegetable broth
  • Oil to saute vegetables.
  1. Add a few tablespoons of oil to a pan and saute onion celery and carrots until soft.  Add sage and fresh parsley. Add saute mixture to cubed bread, add vegetable broth.  Mix together and set aside.
  2. 1-2 Packages of puff pastry sheets (depends on how much decorating you want to do and or how big a “turkey” you are making.  1 is usually fine but sometimes I like to have two. )
  3. Thaw the puff pastry.  
  4. Grease a baking platter (oven safe serving platter) or a cookie sheet with parchment paper.  (I prefer a sheet with no sides so I can slide the entire turkey onto a platter once it is baked.  If you don’t have a cookie sheet with no sides just turn your cookie sheet upside down.) 
  5. Cut the “dinner roast” apart into irregular shapes and sizes.  Then dip each piece in the gravy and place in an oval on the parchment paper or platter.  Keep mounding and making a large oval until every piece is there.  Then mound on top of that the stuffing.  Then top with puff pastry decorating the edges and the top with design of your choice.  (This is a fun job for kids!) Brush with milk or egg wash. 

Bake at 350 for 45minutes. Cover with tin foil if it starts to get too brown. Serve warm.  Enjoy! 

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