Thanksgiving Meal for a Large Family

Thanksgiving Meal for a Large Family

spend the day with me from making breakfast in the morning to making a big Thanksgiving meal in under 5 hours not all that’s Hands-On time but turkeys take a long time to cook so I’ll be staying busy while the turkey is in the oven and sharing lots of my favorite Thanksgiving [Music] recipes [Music] I had the perfect opportunity to film this video a few weeks ago and have it edited and ready for you all this Thanksgiving week in case you need some recipe inspiration so I do have a child with an early November birthday and the request for the birthday party menu was a big Thanksgiving meal so this was just perfect so I had to do some grocery shopping and stock up for my big meal plans here and you do see eggs and dairy on my counter from the store that’s because of our you know poor breeding plan I don’t have any milk right now both of my cows are dry and all of my old hens are not laying and my new ones that I got in June just haven’t started yet so it’s a little bit of a tragedy but that’s okay I’m just doing some organization here filling my mason jars because I like my pantry to look pretty all right so tomorrow is when I’m going to start the big cooking day for the Thanksgiving meal now the night before I’m just making some bone broth I I had a roast that I made so the bones are in the pot everything’s in the pot I’m just going to fill it with water simmer it all night and then I’ll have beef broth in the morning and you know it’s funny to me seeing my big like nighttime pregnant belly compared to now it is the next morning and my belly looks much smaller that is just pregnancy life now when you get toward the end your belly just looks huge the entire day no matter what time of day it is but first and second trimester it’s just funny how how there’s a noticeable difference in the morning and in the evening so what you see here is a brand new French prep my cheap little one that I’ve had forever finally bit the dust so I splurged a little bit got myself a really pretty one I’ll link it in the description it is a Lac crus French press all right this is the cinnamon raisin swirl bread that I showed you gosh it’s been a couple weeks ago by now and I have just been making this all the time I’ve been making lots of it and this morning I’m going to use a whole loaf a whole Pullman loaf of of this bread to make french toast casserole and just look how pretty this is we’ve talked about this before but making swirl Breads in the pulman pans really does help you know eliminate air pockets and it just gives you a pretty nice swirl so I am just cubing dicing whatever you want to call it this loaf of bread and I’ve got a 9 by3 casserole dish here just going to put this all in there now I could have prepared this the night before and let it all soak in the fridge and then just popped it in the oven in the morning that’s fine if you think about it the night before I didn’t think about it last night though I was pretty tired by the time I got my bone broth going so now I’m just going to crack lots of eggs when you make French Toast Casserole use lots of eggs six to eight eggs I probably used around around six or eight eggs here and you’ll see I used a in a minute you’ll see I used a mix of our fresh eggs and store eggs and look at the color difference of the yolks you can totally tell which ones are fresh so I’m pouring in maybe 2 and 1/2 cups of milk two to two to three cups of milk along with let’s just call it eight eggs and a tablespoon of cinnamon a little bit of vanilla extract I’m going to mix this up and what you see in my hand there I’ve got lots of new tools lately is a hand mixer I have not had a hand mixer in a couple years cuz mine broke a couple years ago and I just didn’t replace it so I’ve got all the new stuff today all right now I’m pouring this mixture over oh I totally forgot to tell you in that mixture the French toast mixture with the egg and milk and cinnamon is a cup yes a cup of brown sugar mix that all up poured it over and I’m baking that at three 50 for let’s just say about 45 minutes we’ll see how long it takes and then I’ll put the recipe in the description so I’m using my pretty French Press here to pour a couple cups of coffee my husband does not drink coffee but we have a guest this morning which he cannot see it’s my husband’s Uncle he came over for breakfast with us there are it’s funny you know in a lot of my videos there are guests in my home and I don’t play it that way but I never turn anyone down if they want to come over to my house like come on in I might be filming um but that’s another reason I I’ve shared that I do the voiceovers that way I can still talk to whoever is in my house so I just add added a stick of butter and 8 oz of uh cream cheese now I’m adding four cups of powdered sugar and a little bit of vanilla extract to make the cream cheese icing like it’s like a cream cheese buttercream icing that will go on top of this French Toast Casserole so once again not low sugar and look at this just thick and creamy just with the doctor ordered I did end up covering my French Toast Casserole about 25 to 30 minutes in cuz the top was looking a little bit Brown so I just used a jelly roll pan to cover it you can use tin foil or a pan whatever that way the top doesn’t get burnt but I wanted the uh Center to be finished you know you can kind of like give your pan a little shake and if you still see the egg mixture looking liquidy then it’s not done yet but this did take about 45 minutes so I’m just spreading this icing over top and this was such a hit everybody loved it TW delicious so i’ I’ve made french toast casole many times before this wasn’t new but this is the first time I made it with the cinnamon raisin swirl bread and that definitely kicked it up a notch all right now I cleaned up that was more like a brunch that was a really really late breakfast so I did some little bit of clean up and I’m going to get started and make the turkey so this is a big Thanksgiving meal I am doing a whole turkey and I’m roasting it in the oven so to prevent it you know one thing I want to do to prevent it from drying out is I’m going to inject it so I’m making an injection mixture here and I’m going to need some of this bone broth so I’m just going to go ahead and um strain the bone broth first then I’ll start my injection mixture inject the turkey get that going and then work on everything else because you don’t want to be waiting on your meat that’s what takes the longest a whole turkey takes a really long time um any large cut of meat it’s going to take a while so start that first when you’re preparing a big meal especially when you’re cooking the same day so nice Rich beef bone broth from roast that I had made um a couple days before it’s just fabulous so got a half2 cup of butter that is what I’m going to get started with for this injection mixture I am adding some hot sauce cuz my husband asked me to add it it wasn’t on my list I wasn’t going to add that but you can add it if you want and then just going to add about a cup we’ll call it a cup cup or two of uh bone broth I would say it was a cup and then about a tablespoon of onion powder garlic powder salt and um not a whole tables of pepper maybe two teaspoons of pepper a little bit less pepper and whisk this all up all right it’s time for the apron to go on cuz we’re going to start handling the turkey here now I do not put stuffing inside of a turkey and that is because that is a huge um source of food poisoning because turkey you know meat takes a long time to cook and the juice from the meat like the blood and everything can really be absorbed in that stuffing and not get cooked all the way and then you’re eating just like raw poultry juice disgusting anyway so that’s just not something I do sorry to defend if you do it so I am stuffing my um turkey with a quartered Apple quartered onion quartered lemon and I just have some random herbs from the garden we’ve already had our first Frost but my but Sage is is pretty Frost tardy so I’ve got lots of sage going to put some of that in there and then I had some dried thyme um that I had hung in the kitchen so adding that in there too and the next thing I’m going to do is just start the injection process so you you don’t want a million holes in your turkey so just make like one hole in each big piece of meat like whether it’s the breast the thigh the leg whatever and then kind of poke it in all different directions as you’re injecting your meat I hope that makes sense you’ll see what I’m saying like you’ll see me do it right here I’m not taking the syringe out every time and making a new hole I just poking it in different directions and my husband was actually standing there watching me the whole time um telling me what to do because you know he’s got to do that he actually usually always Cooks like big cuts of meat like this and he usually does our Thanksgiving tricky he either deep fries it or he smokes it and he does all the injecting so it’s making him just very anxious watching me do the injecting cuz it’s not the exact way he would have done it so you know he probably would have done it better but that’s okay we survived all right I did not use all of that injection mixture which is a good thing because I am going to season it a little bit more with some dried herbs I just have some Sage Rosemary and Thyme here and then use that as my rub as well so I’m rubbing that under the skin of my turkey here and then I’m going to rub it all over the top as well now what you didn’t see is When I Was preparing this turkey I I washed it off really well now turkey takes if you buy a frozen turkey it takes a long time to thought out gosh it maybe like 24 hours for every 5 lbs or something crazy like that you need several days to thought it out in the fridge so keep that in mind I’m posting this video on Sunday if you haven’t thought about thawing your turkey out yet it’s a good time to think about that so once our turkey was thawed then I did rinse it and wash it really well um patted it dry before I started the prep process all right so now it’s all ready to go and I I am roasting my turkey at 325 and it’s going later on I’ll cover it with some tint it with some foil but in the beginning I want it to get you know nice and browned and I’m just going to move on to the next job now you guys have seen me make my sweet potato casserole before and that’s what I’m making starting with some sweet potatoes from the garden that I have saved in the basement wash those up and I’m just going to bake those with the skins on and my I have two ovens what I’m doing right now is I’m putting a probe my ovens have probes that plug into the inside of the oven then and then it plugs into your meat and then the oven the screen actually reads the temperature the internal temperature of the meat so that it stops cooking when your meat reaches your set temperature you know rather than setting a timers it’s actually really neat these are wolf ovens by the way and one of them is out of order what a horrible time to not be working I just discovered that this morning I really needed both of my ovens today but this is just going to put me to the test you know I have about 5 hours from the time I started the turkey until the time that our guests will all be here and be hungry and ready to eat I’ve got that much time to make all these things and I’ve got one small oven it’s my big oven my big wide one that’s out so we’ll just make it work right now I’m working on a pie crust this is a Sourdough pie crust I’ve made this for you guys too A lot of the stuff that I’m making today I have made before I’m making a couple new things so the recipes will be linked in the description all the recipes will be linked um but this one I have made before and it is on my blog it’s a really popular one on my blog because it uses lots of discard uh one batch uses a whole cup so I’m using I’m making one and a half batches of this pie crust because I’m actually going to be making an apple slab pie on a cookie sheet so it’s you know just more surface area that I need to cover with my crust I I’ve never made um a slab pie like this before first time so we’ll see how it goes just preparing my pie crust as usual I’m really a big fan of the food processor just works great keeps the mess contained so maybe an hour and a half in I’m I’m going going to go ahead and uh tent my turkey here it’s starting to look nice and brown and I don’t want the top to burn that’s not good you don’t you want your turkey to look pretty I mean most importantly is that it taste good but you want it to look pretty too so that’s the reason for ting here and we will move on to the next task which is just preparing this pie pie is something that you really want to cool so if you’ve ever made the mistake of preparing a pie with just enough time to like pull it out of the oven and eat it you know that that’s a big mistake cuz it’s it’s needs time to set it needs time to cool that’s why you know we picture like Granny’s with pies in their window sill the pies must cool so Pi is next on the list you know I just have like a mental list running of the order that I need to do things in because I know how long things take I know what needs to set up I know what needs to cool and so that’s what it is so I do have some extra kids over here if you see other children in the background we’ve got some kids that came early and are just hanging out and playing with my kids and um that’s what it always is here we always have lots lots of activity going on at the house and I I love it that way so I’ve got lots of apples here let’s see one two three four five six seven eight nine 10 11 12 12 apples sitting on my counter and I know that I had five left when I was finished so I used seven apples there you go so probably about 12 cups that bowl behind me holds about 12 cups of chopped you know finely chopped apples and then Juiced one lemon mix that in with my apples now I’m adding about 1/4 cup of flour a cup of sugar a um tablespoon of cinnamon and about 1/4 teaspoon of nutmeg and all spice to a bowl here I’m going to mix that up and that is what I’m going to pour into my apples stir that all up and let that set while I roll out my pie crust so my pie crust has been chilling in the fridge this whole time you want it to stay cold any anytime you make anything like that you know with butter pie crust biscuit dough pastry dough you want to work quickly and chill the dough when you’re not working on it so that it it stays cold and the butter doesn’t melt when the butter melts it will be very greasy and hard to handle so right now it’s just me at home with my daughter some of her friends and the toddler because my husband took the boys and some of their friends and went paintballing that was part of the birthday uh schedule part of the birthday agenda so it was all girls and our little Ernie and the girls kept Ernie very very busy you know I know that people have funny thoughts and opinions about age gaps but it’s just been the sweetest thing in my family you know my older kids just love the baby they absolutely love having a baby around and when they have friends over the friends love the baby um you know it’s just a lot of families well this the particular family that I have the kids over they have a lot of kids but a lot of families don’t have babies around so you know the kids really enjoy when they do get to be around a cute sweet little baby all right I have my um oh cookie sheet there and I rolled out half of my dough for the bottom layer of the crust I put that in the freezer to keep it cold while I roll out the second half um now I’m going to pour my apples and any any juice that you know you got from the lemon and sugar just pour that all over the pie crust just like making a normal pie but not in a pie pan in a cookie sheet now I did something different here I had some whey caramel and I’ve showed you my whey caramel before that I just kind of drizzled over the apples here and it did actually turn out really well I wasn’t sure if I would like it with better or without but I really liked it um it it was really good it was a good addition and it set up nicely it didn’t ruin the texture or anything so now I’m just rolling out this top sheet of pie crust and this actually ended up being a good amount so the 1 and 1 half times recipe I just guessed on that but it turned out great I was able to make it work just fine so I’m just F folded over the edges crimping the edges cuz that’s my favorite way to seal a pie crust everyone has their fav way now here I did something that I won’t do again I’ve been experimenting with different washes on baked goods and I’m using heavy cream here that is one way that people like to do a wash but you’ll see at the very end of this video when you see um the crust you just didn’t it just didn’t get that golden flaky look like you do with an egg wash now I can say I’ve tried it and I’m not going to try it again I’m going to stick with the egg wash and with a little sugar kind of sprinkled over that all right so I actually put that in the back in the freezer that assembled slab pie because I have a full oven I’m not ready to put it in just yet um I’m checking the turkey and it looks good the probe looks good I’m just checking the temperature in a couple different spots to make sure I had the probe in the breast but I’m checking in the thigh checking everywhere really want to make sure that this big humongous bird is is cooked through it’s a bummer when you prepare a big piece of meat like this let it cool it looks pretty you cut into it and it’s not finished so now I have some more oven space I’m going to start my Apple slab pie my sweet potatoes have been done baking for a while and I let them cool it’s very difficult to peel and handle hot sweet potatoes so I just peeled them all and added my baked sweet potatoes to a bowl and I’m adding in some butter some heavy cream some brown sugar like I said I you all know this recipe you’ve seen me make it before it’ll be in the description and I’m just going to mix this this mixture up with my fancy new uh hand mixer here Saving All My scraps for the chickens they will be very very happy chickens you know I don’t worry about food waste because we have chickens that you know turn any scraps or anything into eggs and when we have pigs then they turn it into bacon all right so now I’ve got a little 9 by9 Square uh casserole dish that I put my filling in scooped some out for the baby to keep him happy keep him busy and I need to make my pecan crumb topping um you know one thing I haven’t tried yet that a few of you have suggested is doing marshmallows and the peon crumb topping maybe I’ll try that at some point cuz I actually like marshmallows I’m a fan I just have some people in my family who don’t like the marshmallow version and that is why I make it this way so I’m hesitant to mix that up and try anything new but we shall see I am going through a lot of butter today I’ve already gone through my butter Stash from my cows it wasn’t the greatest stash this year because of the breeding that happened and the timing and that’s such a bummer um but what do you do so I have my crumb topping on and I’m going to bake this I’m putting my casserole dish on my jelly roll pan cuz CU I have a feeling it was really full and I have a feeling it might kind of spill over the sides and I don’t want to smoke my house up and like smoke my guests out that’s the worst you know you cook a big meal it smells delicious and your house is all Smoky all right this is another one of my um Pandi sourdough loaves that I showed you guys a couple weeks ago that I’ve been making so much and I’m going to cube this one up this is a plain one this is obviously not a cinnamon raisin swirl I have two of these loaves sitting out cuz I wasn’t sure how many I would use I’m cubing this up to make breadcrumbs for the stuffing you got to have stuffing on Thanksgiving now I know stuffing is just controversial people either love it or they hate it and people get really particular about the type of stuffing some people really like the boxed stuff you know stove top all right so I’m just cubing this up putting it on my massive cookie sheet here that I I put some olive oil down um anyway yeah this this is obviously not box stuffing this is sourdough stuffing so that might be something new for you sour a new use for your sourdough bread I haven’t tried it with artisan bread this is actually the first time I’m making it this is something new for me but it’s my mom’s recipe so like I’ve had this recipe before and it’s my husband’s favorite thing I’m just drizzling some more uh avocado oil over top some salt and some pepper I don’t know how much just sprinkle until it feels right anyway putting these at the in the oven my oven is set at 375 now because that’s what my pie was baking at so that’s where the breadcrumbs are going to go in I’ll report back and let you know how that turned out now going to just keep this moving um and get my mashed potatoes ready so I am peeling and dicing Yukon Gold potatoes and I make one pot mashed potatoes so I peel and dice my potatoes put them in a big Dutch oven pour some milk over not enough to cover them but like about three4 the way up the side and then just simmer on low oh and I added a stick of butter in there too um and that’s how I make my mashed potatoes you’ll see at the end I just mash them up and they’re delicious so you don’t have to boil your potatoes now what I’m working on is uh corn I’m making cheesy cream corn homemade cream corn this is the best cream corn the only way to eat cream corn and when I make this people love it they ask for the recipe every time it is always a hit so I will share this recipe with you I have four 10 oz bags of frozen corn going so this is a huge batch and I did add in um some butter and a little bit of bone broth just to make sure that my corn doesn’t stick to the bottom of the pan there and um I need to check on everything in the oven and then get back to cutting up my veggies for my stuffing so my pie was finished I’m going to let that sit to the side and cool you can see my bread bread crumbs in the bottom of the oven and they’re looking really good they’re not uh burning or anything I know a lot of people make bread crumbs that a much lower temp like 250 but these are looking just great at like 375 all right I I had to do some rearranging so my uh sweet potato casserole came out of the oven for a little bit now it’s got to go back in now I am dicing up everything that’s going to go into my stuffing so quite a bit of celery there I’ve got two whole onions several apples I think I used the five apples that I had setting out from earlier so you know I’m kind of I’m using my mom’s recipe I’m kind of wing a little bit but it is her basic recipe and it just turned out so good and then I’ve got leaks here lots of leaks gosh I don’t know how many how many do you see there 1 2 3 4 5 6 seven eight maybe eight leaks a lot of them just going to dice them up very very small got a cutting board full of good stuff here so you know you can’t say that I did not serve Anything Green in my Thanksgiving meal cuz look at all that green that’s a lot of green I’m adding this to one of my big dutch ovens that I had um some some butter in and I’m just going to let this simmer let this all of this sweat and simmer and reduce down and while I do that I’m going to take the foil off my turkey plate it up and get it ready cuz I’m actually getting really close here to being finished like really really close I’ve got the drippings from my turkey got to whip up some gravy for that you know it’s that time of year and look look at this turkey it’s just beautiful turned out just perfect it’s that time of year where it’s getting dark a lot earlier which is depressing but hey that’s okay so it’s still pretty early but you’re going to see it’s going to start getting dark here and I’m getting pretty close to when everyone’s going to be you know starting to to arrive so my corn in the back I’m adding some heavy cream like I said this is cream corn the secret ingredient I’ll add in a minute which is cheese just takes it up a notch going to season with some salt and pepper stir all of that up and put the lid back on and let it simmer on low you really want this to be on low your your corn because um the cream you know you don’t want that to burn and like stick to the bottom all right so you can see that everything is um looking really good there for the stuffing now I am adding about a cup of cheese so just your favorite your favorite shredded cheese whatever cheese you like something that is really melty melts really good all right I’m adding the turkey drippings to the bone broth the beef bone broth I had saved from earlier I had a little bit extra bone broth from earlier that wouldn’t fit in my gallon jar I added the turkey drippings to that and that’s what I’m going to use to make make my gravy and finish my stuffing I’m just checking on everything here stirring everything like I’m so close to being finished so you know I really my goal was to finish this entire meal in 5 hours which for I wasn’t cooking like hands on that whole time but you know the turkey takes a long time and then you have to let it cool the pie you have to let it cool so start to finish it’s it’s that much time and I’m going to be like right on time here so I’m just making a rue for my gravy uh Rue just butter flour one part butter to one part flour so I think I did like a you know four tablespoons of butter 4 tablespoons of flour something like that and then I’m slowly adding my turkey dripping SL broth mixture whisking that up until I get a nice texture for my gravy and I’ll season it with salt and pepper I am seasoning my um veggies that I simmered down for my stuffing with I think I use the same seasoning I used to rub the turkey I used Sage Rosemary in time I believe now I’m adding in 2 lbs of ground sausage pork sausage I added in I think a cup of dried cranberries the recipe is in the uh description and all of my breadcrumbs I had to switch this to a bigger pot because I used to small of one I I doubled the recipe that my mom’s recipe and I just needed a lot more space than I thought these breadcrumb these sourdough breadcrumbs turned out so well so I was very pleased with this now I’m just topping this stuffing off with the rest of my bone broth going to put the lid on and let this all kind of just come together and that’s really it for my stuffing now I’m my potatoes that have been simmering in the butter and the milk just using my hand mixer to mix them up until they’re nice and smooth and creamy and that is it I’m finished I made it in under 5 hours my Thanksgiving meal is finished my sweet potato casserole the cheesy cream corn you see right here that’s always just so good creamy mashed one pot mashed potato Poes got my turkey gravy and let’s see here the turkey looks fabulous I’ll have my husband cut that the stuffing turned out so well if you like stuffing if you don’t then I’m probably not going to convert you and the slab apple pie all right now Wednesday I will have another video for you guys it won’t be too long but I will use all of the leftovers I had and make something with that and I will show you a plate like a really pretty plate of all this food plated up I just didn’t have time because all of our guests were arriving so I hope I gave you some good recipe ideas and that you enjoy your Thanksgiving

Classic, from-scratch Thanksgiving dishes are on the menu today!

Shop my homestead kitchen essentials: https://www.amazon.com/shop/hopewellheights

My Dress in this video: https://www.neuflora.com/?ref=W4OeJ

Le Creuset French Press: https://amzn.to/49FjdPB

Injector mix for turkey:

1/2 cup melted butter
1 C bone broth
1 T onion powder
1 T garlic powder
1 T salt
2 t pepper

Mix and inject the entire bird, making as few holes as possible while reaching all cuts of meat

Oven Roasted Turkey:

Thaw turkey well in advance – it takes 24 hours per 4 lbs of meat, so this 20lb turkey took 5 days in the fridge! Once thawed, rinse well, empty the cavity, and pat dry. Then stuff the cavity with
– 1 apple, quartered,
– 1 lemon, quartered
– 1 onion, quartered
– fresh herbs…I used sage & thyme

Inject the turkey, and use the remaining injector fluid to rub the turkey under and on top of the skin. Secure the legs with twine or skin, tuck the wings, and place the turkey in a roasting pan breast side up. Roast at 325F for 13 minutes per lb or until internal temp reaches 165F. Tent the turkey with foil when the top is golden brown, this should take an hour or two. Reserve drippings for gravy

Sourdough Stuffing: (I doubled this recipe in the video)

Cube half a loaf of sourdough sandwich bread, place on a sheet pan and drizzle with olive oil, sprinkle with salt and pepper. Bake at 375 for 30+ minutes, flipping every 10 minutes until golden brown and dry.

1 lb cooked sausage
1 stick butter
4 stalked celery, diced
1 onion, diced
2 apples, cored and diced
4 leeks, diced
2 t salt
1 t pepper
1 t garlic powder
1 t onion powder
1/2 t sage
1/2 t rosemary
1/4 t thyme
1/2 t parsley
2 C dried cranberries
2 C bone broth or stock
4 C sourdough bread crumbs

Sautee celery, onion, apple, and leeks in butter for 20 minutes. Add cooked sausage, seasonings, cranberries, bread crumbs, and broth, and continue cooking for 15-20 minutes. Serve.

Sourdough Bread for breadcrumbs is the same bread recipe below for cinnamon raisin swirl bread, just don’t add the filling. Here’s my full tutorial video: https://www.youtube.com/watch?v=YyulqvHgeQ4&t=5s

Cheesy Cream Corn: (I doubled this recipe in the video)

1/4 C butter
20 oz frozen corn
1/2 C heavy cream
1/2 C shredded cheese
(optional – add 1 T flour for thicker cream corn)
1/2 t salt
1/4 t pepper

Add butter to a dutch oven with frozen corn and cook on low for 10 minutes until corn is thawed, then add cream, cheese, salt, and pepper and simmer on low for 15 minutes. If your corn isn’t thickening up as you would like, you can simmer longer or add 1 T flour. S

One Pot Mashed Potatoes:

This is very easy! Not really a precise recipe, just peel and dice. your potatoes, add to a dutch oven with 1T of butter per lb of potatoes, then cover 3/4 way with milk. Simmer on low until potatoes mash easily. Do not drain, just mash them in the pot and season with salt and pepper to taste. If you want to really jazz them up, add a few T of cream cheese, some garlic, and herbs!

Sweet Potato Casserole:

Sweet Potato Filling
4 cups baked sweet potato
1/2 cup butter
1/3 cup cream
2/3 cup brown sugar

Crumb Topping
1/2 cup butter
1 cup brown sugar
1/2 cup flour
1 tsp cinnamon
1 cup chopped pecans

Bake for an hour at 350

Turkey Gravy:

1/4 C butter
1/4 C flour
turkey drippings
4 C bone broth
salt 7 pepper to taste

Sourdough Pie Crust: https://hopewellheightsblog.com/sourdough-pie-crust/

I made 1.5 times this crust recipe for the slab pie and it was perfect

Slab Apple Pie:

1.5X sourdough pie crust

Apple filling

12 cups or about 7 large apples, diced
juice from one lemon
1/4 C flour
1 C flour
1 T cinnamon
1/4 t nutmeg
1/4 t allspice

Mix the filling & set aside while rolling the pie crust. Divide the pie crust in half and roll it out into a rectangle that will fit your sheet pan. Place half the rolled crust in a greased sheet pan, add the filling, and top with the second rolled crust. Crimp the edges, brush with egg wash, and cut several small slits. Bake at 375 for 50 minutes, tent with foil if the crust is golden brown before the pie is finished.

Sourdough Cinnamon Raisin Swirl Bread:

2/3 C milk
1/3 C water
1 C starter
2 eggs
1/4 C sugar
1/4 C butter
1 T salt
4-4.5 C flour

Cinnamon Raisin Swirl

1/2 C sugar
1-2 T cinnamon
1/2 C raisins
1 egg for egg wash

Instructions in this video: https://www.youtube.com/watch?v=YyulqvHgeQ4&t=5s

Sourdough Cinnamon Raisin French Toast Casserole:

– 1 loaf of sourdough cinnamon raisin swirl pan de mie, cubed
– 8 eggs
– 2.5 C milk
– 1 T cinnamon
– 1 t vanilla extract
– 1 C brown sugar

Cream Cheese Icing

– 8 oz cream cheese, softened
– 1/2 C butter, softened
– 4 C powdered sugar
– 1 t vanilla extract

Add cubed bread to a greased 9 x 13. Mix eggs, milk, cinnamon, vanilla, and brown sugar in a large bowl and pour over the bread cubes. Bake at 350F for 45 minutes or until the middle is set. Top with cream cheese icing & serve warm.