Monday, November 21, 2011

Happy Thanksgiving and Turkey Tradition

It's only Monday, but I don't want to miss the opportunity to wish you a

Spirit-Filled, Blessing-Rich, Wonderful, Wonderful Thanksgiving.

Sweet Friends, I am grateful for You. Thank you for your friendship, love, support, encouragement, and time.

You are a blessing, and I’m ever-so-thankful.
I'd also like to share an Eliasen holiday tradition ~ Bread Bowl Turkey. My helper-boys have grown and changed over the years, but the tradition of the turkey has held strong.

(It’s also been a great help… keeping small hands involved and busy while I’m in the kitchen baking, baking…)
Here we go. Perhaps it will be a blessing for your family, too.

In His Love,

Bread Bowl Turkey

You’ll need:
1 round bread
1 medium sized dinner roll
toothpicks or skewer sticks
1 pkg Knorr dry vegetable soup mix
1C sour cream
1C mayo
1 small box frozen chopped spinach

Various veggies (we use baby carrots, sliced cucumbers, olives, cherry tomatoes, green onions)
Thaw spinach, squeeze until near dry. Mix with dry soup, mayo and sour cream. Set aside.

Hollow the center of round bread (the dip will eventually go here).
Thread skewers with cherry tomatoes, olives, other veggies.

Attach roll to side of round bread with toothpick and create a veggie face (we use olives for eyes, red pepper for gobbler, carrot nose) and attach with toothpicks.
Cover front and sides of bread with cucumber slices, olives (pin in place with toothpicks)

Create small holes on backside of bread. Insert green olives for “feathers”.
Fill in backside with veggie skewers.
Fill hollow of bread with spinach dip.

Surround turkey with left over veggies.

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