Happy Thanksgiving from the Atlanta Home Inspector!

Thanksgiving is right around the corner and the Atlanta Home Inspectorhas been thinking about his favorite recipes. You will find a few of them posted here! Whether it is sweet potato pie, sage stuffing or oven roasted turkey, just remember to enjoy the preparation and fellowship that the season brings!

Happy Thanksgiving from Atlanta Home Inspections!

1. Sweet Potato Souffle – courtesy of foodnetwork.com

Ingredients

  • Butter, for casserole
  • 3 pounds sweet potatoes, peeled and cubed
  • Salt
  • 1 (4.5-ounce) can evaporated milk
  • 1/2 cup brown sugar
  • 5 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 2 eggs, beaten
  • Freshly ground black pepper
  • 1 cup coarsely chopped roasted, salted cashews
  • 1/2 cup mini marshmallows
  • 1/2 cup sweetened shredded coconut

Directions

Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish and set aside.

Add the potatoes to a large pot of cold, salted water. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender, about 20 minutes. Drain in a colander in the sink.

Mash the potatoes in a large bowl. Add the evaporated milk, brown sugar, butter, vanilla, cinnamon, beaten eggs, salt and pepper, to taste. Mix together until smooth. Pour the mixture into the casserole dish and bake for 25 minutes.

In a small bowl, toss together the cashews, marshmallows, and coconut. Remove the casserole dish from oven and top with the cashew mixture. Bake until the marshmallows are lightly toasted, about 5 to 10 more minutes. Remove the casserole from the oven and let cool for 5 minutes before serving.

2. Roast Turkey with Sage a Fennel – courtesy of foodnetwork.com

Ingredients

  • 1 20-pound turkey
  • Kosher salt and freshly ground pepper
  • 2 heads garlic
  • 1 small onion, cut into 6 wedges
  • 2 cooking apples, quartered
  • 1 large bunch fresh sage
  • 1 small bulb fennel, cut into 6 wedges
  • 1 small carrot, cut into 3-inch pieces
  • 4 sticks unsalted butter
  • 8 cups low-sodium chicken or turkey broth
  • 4 bay leaves
  • 1/4 cup instant flour(such as Wondra)
  • 1 tablespoon balsamic vinegar

Directions

Bring the turkey to room temperature 1 hour before roasting. Place a rack in the lowest position of the oven and remove the other racks; preheat to 350. Remove the neck and giblets from the turkey; discard the liver and reserve the neck and the rest of the giblets. Dry the turkey inside and out with paper towels and season the cavity with salt and pepper. Halve 1 head garlic crosswise and stuff into the cavity along with 3 onion wedges, the applesand 1/2 bunch sage.

Place the remaining 3 onion wedges, the fennel and carrot in the center of a large roasting pan with 1 cup water. Set a rack above the vegetables and place the turkey breast-side up on the rack. Season all over with salt and pepper. Chop 3 tablespoons sage, then melt 3 sticks butter with the sage and salt and pepper to taste in a saucepan over medium heat. Fill a meat syringe with the sage butter and inject it into the breasts, legs and thighs; continue until you have used about half of the sagebutter. Brush the bird with the rest of the butter and tie the legs together with twine.

Roastthe turkey, uncovered, about 1 hour 30 minutes. Rotate the pan and continue roasting until a thermometer inserted into the thigh registers 165, 1 hour 30 minutes to 1 hour 45 minutes. Turn off the oven but leave the turkey inside until the thermometer registers 170, 15 to 20 more minutes.

While the turkey roasts, make the gravy: Melt the remaining 1 stick butter in a saucepan over medium heat. Add the reserved neck and giblets, season with salt and pepper and cook, stirring occasionally, until brown, about 10 minutes. Peel and smash the remaining head of garlic, add it to the pan and cook until golden, about 2 minutes. Add the broth and bay leaves, cover and simmer over medium-low heat, about 2 hours. Discard the bay leaves, neck and giblets.

Transfer the turkey to a cutting board and let rest 20 to 30 minutes before carving. Transfer the vegetables to a blender. Pour the drippings into a liquid measuring cup and skim off the fat. Add 1 cup drippings and the flour to the blender and puree until smooth. Whisk the remaining drippings and pureed vegetables into the broth mixture. Bring to a boil, then simmer until the gravyis smooth, about 10 minutes. Stir in the balsamic vinegar; season with salt and pepper.

Transfer the turkey to a platter and garnishwith any remaining sage. Carve the turkey and serve with the gravy.

3. Corn Pudding- courtesy of foodnetwork.com

Ingredients

  • For 6 individual (4-ounce) custard ceramic ramekins
  • 3 tablespoons melted butter
  • 2 eggs plus 2 yolks, beaten
  • 1/4 cup sugar
  • 1 1/4 cup heavy cream
  • 1 1/4 cup whole milk
  • 3 cups fresh corn, cut from the cob
  • 1 teaspoon salt
  • 1/2 teaspoon grated nutmeg

Directions

Preheat oven to 325-degrees. Butter molds or casserole. Beat eggs, stir in sugar, cream and milk. Add corn and salt. Mix thoroughly with whisk, pour into baking dishes and sprinkle with nutmeg. Bake in water bath for 45 minutes or until custard is set.

Enjoy your holiday!

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