Mini "Thanksgiving" Dinner

Happy Turk’y Day! 

Yes, we know it’s March, not November! Wednesday, we decided to finally try gardein’s Savory Stuffed Turk’y. With a stuffing mixed with cranberries, onions, and celery, these “birds” were surprisingly tasty and moist! You can taste every distinct bit from the breading to the yummy center. The added gravy actually was not needed, but it was a nice complement to the turk’y.

To go with our mini Thanksgiving meal, I steamed some broccoli and topped it with a bit of vegan margarine. I also decided to be daring and make mashed sweet potatoes, using powdered star anise, which is an Indian spice that has a nice liquorice flavor similar to anise and fennel. As it was my first time using star anise, I was really surprised with how well it went with the potatoes. 
Though the prep was pretty easy, if you’re hungry right when you get home from work, this meal should be saved for another day. You will have to wait about 30 minutes just for your turk’y to be ready and out of the oven. However, when you know you’re going to have something good, like this, you can wait for it. 
Below is my recipe for the mashed sweet potatoes.
Starry Mashed Sweet Potatoes
Source; Macaroon’s Attempt at Being Daring
Serves 4-6
Ingredients:
  • 4 medium to large sweet potatoes
  • 1/4 c. soy milk
  • 1 Tbsp. vegan margarine
  • 1/8 tsp. star anise
  • 1 packet of Truvia
  • Salt and pepper to taste

Directions:

  1. Place potatoes in a pot and cover with water. Bring to a boil. 
  2. Boil the sweet potatoes for 20-25 minutes or until tender
  3. Pour potatoes into a colander and rinse with cold water, removing the skins
  4. Place potatoes in a large bowl and mash
  5. Stir in soy milk, margarine, star anise, Truvia, salt and pepper
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