This weekend, I prepared an entire Thanksgiving meal for a group of friends we don’t get to see on Turkey Day. It took half the time and a lot less worrying using all my Aroma appliances. My Aroma Super Pot took care of the turkey and gravy, the Aroma Pressure Cooker handled the mashed potatoes and my new Aroma Rice Cooker turned out perfect carrots, stuffing and that make-ahead cranberry sauce I’ve already gushed about.
I literally feel over-prepared for Thanksgiving this year and I owe it all to my handy new kitchen helpers. I’ve got cranberry sauce in the fridge, potatoes ready to cook in half the time, and a unique stuffing recipe ready to share on the big day. I can’t wait to make my life easier and leave more time to actually spend with my guests chatting, eating and enjoying each other’s company. I’d love to know how your Aroma appliances helped you save time and stress this Thanksgiving via Facebook, Twitter or blog comments. I look forward to hearing from you! And here’s wishing you a very happy Thanksgiving from our kitchen to yours 🙂
10 carrots peeled and cut diagonally into thick slices
2 tbsp butter
1 cup vegetable broth
2 tbsp honey
1/2 cup chopped parsley
Add carrots and butter to the inner pot of your Aroma Rice Cooker and press the Sauté-Then-Simmer™ function, sauté for 5 minutes.
Add vegetable broth and close lid. Let cook approximately 5 minutes until tender. Stir in honey, parsley and salt. Leave on the Keep Warm function until ready to serve.
PEARLED BARLEY STUFFING
1 cup cooked pearled barley
2 stalks celery
4 cloves garlic
4 slices of bacon
2 sprigs thyme
1/2 cup dried cranberries
2 cups old bread cut into cubes or croutons
1 cup chicken stock
2 tbsp butter
To cook barley in the rice cooker add 1 cup barley and 3 cups water or broth to the inner pot of your Aroma Rice Cooker. Select the Brown Rice function and allow barley to cook through the full cycle.
Tip: Barley can be cooked ahead of time for quicker meal time prep.
Finely chop onion, bacon, celery and garlic. Add to the rice cooker and use the Sauté-Then-Simmer™ function to cook until soft.
Turn off rice cooker, add barley. Stir ingredients until well combined. Press the rice cooker’s Cake function and close the lid.
When the rice cooker beeps your stuffing is ready. Invert on a serving platter.
4 large russet potatoes, peeled or unpeeled
1 cup sour cream
4 tbsp butter
2 cups vegetable broth
1/4 cup chopped parsley
salt to taste
Place potatoes and broth in pressure cooker and set on low pressure for 20 minutes.
When done, mash potatoes with broth. Add butter, sour cream and parsley. Season with salt.
3-3 1/2 pounds skin on turkey breast, with or without bones
2 tbsp butter
4-5 tangerines or oranges, sliced thick
10 fresh sage leaves
salt and pepper to taste
Spread butter under the turkey skin and place sage leaves on top. Salt and pepper both sides of turkey.
Set your Aroma Super Pot to 350 degrees. Brown turkey, breast side down, for approx. 5 minutes. Lift the turkey and place citrus on the grill. Place turkey on top, skin side up.
Cover and lower heat to 320 degrees. Let cook until inner temperature reaches 165, approx. 45-60 minutes.
To make a gravy: Remove your turkey and citrus and pour 2 cups heavy whipping cream into Super Pot. Gently loosen bits off the bottom of the pot with a spoon and stir. Let simmer for a few minutes and serve hot with turkey.
Over to You
What’s your idea of a perfect Thanksgiving meal? Share and inspire us!