Sweet and savory, this turkey breast is fabulous, but a lot of work. Totally worth it. The key is to baste it every 15 minutes throughout the cooking process. It’s overall a short cooking time compared with a traditional turkey, but I decided to brine it overnight rather than worry about the timing on Thanksgiving…
Roasted Brussels Sprouts with Bacon
We needed more green in our Thanksgiving dinner this year, and we thought Brussels sprouts would be new and different for us. We decided to use our Kitchen Aid to shred them, and the rest was a breeze. Since we literally threw this recipe together on the fly, there are no exact measurements. Brussels sprouts,…
Sourdough Mushroom Stuffing
Sourdough is the Lorens family bread of choice. Add the other Lorens favorite, mushrooms, and it’s perfect fusion. This stuffing actually gets crispy on both the top and bottom of the dish, but still holds moisture. We loved it. 2 tablespoons unsalted butter, plus more for casserole dish 1 pound baby Portabello mushrooms ( or assorted…
Lorens Kitchen 