Thanksgiving Dinner

Our family usually doesn’t celebrate thanksgiving. Not sure why, but we just never did anything big in the past. So last thanksgiving, C and I decided to make dinner for the fams. We had a full menu planned… Minus dessert unfortunately …


We started off with smoked salmon bites and spinach cranberry almond salad…


Sides included roasted sweet potatoes/ potatoes and brown rice…


and finished off with two roasted chickens stuffed with with apple cranberry stuffing.


It was delicious.

My mom loves those whole rotisserie chickens that you can buy from Costco but I honestly think that ours tasted better and was a lot juicier. Plus we didn’t douse ours in butter.

Juicy Roasted Chicken (Original recipe)

  • 2 (3 pound) whole chickens, giblets removed
  • salt and black pepper to taste
  • 1 tablespoon onion powder, or to taste
  • 1/2 tbsp garlic powder
  • 1/4 cup butter
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place chicken in a roasting pan. Sprinkle outside with garlic/onion powder, salt, and pepper. Place stuffing into chicken cavity. Cut up butter into 6 equal squares – place 3 on top of each chicken.
  3. Bake uncovered 1 hour and 30 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). (‘Pam’ chicken during the last 30 minutes to brown more). Remove from heat, and baste with drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

Apple Cranberry Stuffing (Original recipe)

  • multigrain rolls, cubed
  • 1/2 package turkey bacon, diced
  • 1 cup chopped onion
  • 3/4 cup chopped celery
  • 1 1/2 teaspoon dried rosemary
  • 2 1/2 tsp dried sage
  • 1/2 teaspoon dried thyme
  • 1 1/2 Apple, cored and chopped
  • 3/4 cup dried cranberries
  • 1/3 cup minced fresh parsley
  • 3/4 cup chicken stock
  • 4 tbsp unsalted butter, melted
  1. Preheat oven to 350 degree F (175 degree C). Spread bread cubes in a single layer on a large baking sheet. Bake for 5 tno 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
  2. In a large skillet, cook the bacon and onions over medium heat, stirring until evenly browned. Add the celery, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
  3. Pour bacon mixture over bread in bowl. Mix in chopped apples, dried cranberries, and parsley. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into chicken to loosely fill.


Delish. Props to dad for his awesome chicken-carving skills lol. I tried it once before… destroyed half of the chicken, not in a good way.

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