ROASTED BRUSSEL SPROUTS WITH BACON Feeds 4-6 1½ pounds Brussels sprouts 2-3 tablespoons melted butter or olive oil Kosher salt and pepper 4 bacon slices, diced Aged balsamic vinegar Preheat your oven to 400 degrees. Trim the ends and any old outer leaves from the brussels sprouts. Cut the sprouts in half. Toss them in your fat of choice and add salt and pepper. Spread them on a foil lined baking sheet, making sure to keep everything in one layer. Sprinkle the diced bacon over everything. Bake for 30 to 35 minutes to roast, but set your timer for 10 minute intervals to reg- ularly rotate and flip the sprouts. Taste the sprouts and adjust seasoning as needed. Drizzle with aged balsamic vinegar before serving. Recipe submitted by Becky Thompson at SunFest Market in Gassville. Recipe originat- ed from http://nomnompaleo.com/ post/1670459416/roasted-brussels-sprouts- and-bacon


Balsamic vinegar has a strong, fruity but tart taste, which gives a unique flavor to roasted brussels sprouts with bacon courtesy.


1-2 DAYS BEFORE THANKSGIVING


Buy ice if you will have a crowd


(or just ask one of your guests to bring a bag of ice). Refrigerator space will be limited, so get your coolers out and plan to keep drinks in there. Set the coolers outside to keep them cold. Chop, chop, chop. One or two


days in advance, you can chop most of the ingredients for your recipes. Measure them out, place in baggies and label the baggies. Be sure to keep ingredients sep-


arate so they don’t flavor each oth- er. Try not to store your onions next to anything sweet; a good idea is to place the onion baggies in a larger, sealable container. If you have a cream pie that calls


for a cooked crust, you can go ahead and bake the crust a day in advance. Once cool, keep it in a container. Make your cranberry relish one


or two days in advance. If necessary, wash the dishes you


will use. Iron any linens that need ironing (like the fancy tablecloth).


Bake your pies. Make as many side dishes as


possible, especially chilled salads. If you’re using frozen pies or


whipped topping, put those in the refrigerator today (read the back of the box to make sure pies can be thawed). After dinner the Wednesday


before Thanksgiving, go ahead and set the table for tomorrow. The floral departments at Harps


and Town & Country both offer fresh flower arrangements for Thanksgiving, so you don’t have to worry about putting together a centerpiece, just swing by and buy a beautiful bouquet.


TURKEY TALK The biggest thing left for you to


tackle is the turkey. Here are our tips for a moist


bird: Stuff it with butter — lots of butter. Slice about 1 1/2 sticks of butter


into tablespoons, toss the butter in Cajun seasoning, seasoned salt or salt and pepper. The main goal is to


“If you don’t want to cook everything from scratch, you can find items that are as good as homemade such as pies and rolls at the bakery.”


GREG HARP MANAGER, HARPS FOOD STORE


season the bird. Then place the butter slices back in the refriger- ator to chill. When it’s cold, insert the butter under the turkey skin. You want to be sure not to tear the skin because that is the turkey’s natural insulation that helps keep it moist. Place the butter mostly in the breasts, but tuck some under the leg fat, too. Stuff the cavity with onion and a


bay leaf and make sure to add plen- ty of salt and pepper to the outside and inside of the bird. Before placing it in the oven, rub


more butter on the outside. If you don’t have a turkey roast-


er, you can make a big doughnut out of aluminum foil, which will help


32 Living Well i November/December 2017


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