Happy Thanksgiving Everyone,

I am scrambling and rushing on my end to put Thanksgiving together as I have 31 people staying in my house and out of those 31, only 8 are kids.

For this Thanksgiving, we’re going to make a few turkeys but the one I’m including in this newsletter was such a big hit last year, the woven bacon top turkey, that I’m going to have to do it again. If you have never made a turkey, I highly recommend it. The woven bacon makes a very impressive presentation, and if that was the first turkey I ever made, trust me, you can do to it too. 


Bacon Woven Turkey

What you’ll need:
1 Turkey
1 lb of regular sliced bacon
Parchment paper

For roasting at bottom of roasting pan with turkey:
6 Carrots (peeled and cut in half)
2 Small Onions (cut in quarters)
1 bulb of garlic (peeled cloves only)

Watch video for demo on how to make the basket weave for the turkey.

Place the chilled bacon on top of turkey and the carrots, onions and cloves garlic in the bottom of the baking pan.

Bake turkey 350 degrees (20 minutes per pound)

Skim the fat off the drippings and blend the carrots, onions and garlic to make gravy.

Now the second recipe is a great alternative for your regular mashed potato. You know how we get an overload of squash and sweet potato this time of year? Well, this is a great way to throw a different taste on those two ingredients. Here, I’m using a tropical white sweet potato which I grew up eating in Brasil. It has a different texture and a lighter flavor than a regular sweet potato. I am also using acorn squash instead of the regular good-old butternut squash. The brown butter, honey, roasted garlic, and sage brings everything together and all the flavors marry in festive way for fall.


Acorn Squash with Brown Butter and Honey

4 acorn squash (sliced in half and seeds removed)
2 white sweet potatoes (washed and unpeeled)
4 cloves of garlic (skins on)
1 teaspoon ground sage
1/2 teaspoon salt
4 teaspoons of butter
4 teaspoons of honey
Olive oil to drizzle before roasting

Preheat oven to 425 degrees F.

Drizzle olive oil over split acorn squash and season with a little salt.

On a large baking sheet roast squash, whole sweet potato, and garlic in oven for 30 minutes. Remove garlic from pan, turn the potatoes and acorn squash. Return to the oven for another 30 minutes or until potatoes and squash are soft.

Remove pan from oven and let cool.

Scoop the cooked squash from shell, peel the potatoes, and scrape the roasted garlic from the skins.
In a large heavy sauté pan over medium-high heat, add the butter and stir until it begins to brown. As soon as it begins to brown, add the acorn squash, sweet potato, garlic, salt and sage to the pan. Mash the mixture until desired texture.

Push the mixture to the front of the pan and over the back of the pan add the 4 teaspoons of honey and cook until it bubbles and you just begin to see foam.

Fold the squash mixture into the honey and blend.
Serve and enjoy!

I am working on pies. My six year old requested cherry pie for this holiday. If you have a good cherry pie recipe please click on Submit Your Ideas and send in your recipe as I have never made a cherry pie before and would appreciate any recipes or tips for cherry pie.


Hope you have a great Thanksgiving. Hope you’re getting to spend time with family and loved ones. Don’t forget to spread your blessings to the ones you know and the ones you don’t. We have a tradition that every Thanksgiving we go and deliver meals provided by Meals on Wheels. We get to spend time at peoples homes that we have never met. Families in need, but they have so much joy and love to share. That’s one simple thing you can do. You can find out the closet meals on wheels in your neighborhood or any other charities close by. Remember, the attitude of gratitude is not something to be practiced once a year, but it’s a whole life practice.

With love and gratitude,

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