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Happy Thanksgiving from Our Family to Yours

Here's to a Happy Turkey Day

 

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A special message from our family to yours

Thanksgiving is a special time to enjoy the company of family and friends, share stories and make memories together. On behalf of everyone here at Porro Niermann Law Group, LLC we would like to take the opportunity to wish you all a happy and healthy Thanksgiving. To help you prepare in these busy times we have compiled the favorite recipes, turkey tips and holiday traditions from our staff. 

   

Kurt's Turkey Tips

1. Leave plenty of time to thaw your bird.

2. Don't forget to remove the bag of goodies from inside the turkey.

3. There is no such thing as a burnt turkey...Just extra crispy.

4. No fans of dark meat in your household? Use turkey breasts instead of a whole turkey.

5. If you are not stuffing your bird with dressing, use cut up apples, oranges, onions and fresh herbs instead. This keeps the turkey moist throughout cooking. 

6. Remember, if things don't go well there's always pizza.

Lion Chris' Cranberries

The last cranberry sauce recipe you'll ever need.

Ingredients:

One carefully chosen can of non-expired jellied cranberry sauce

One serving plate

 

Instructions:

1. Turn can upside down and open with can-opener.

2. Carefully run a butter knife around the perimeter of the can to release the vacuum and slide the cranberry flavored suspension onto a decorative plate

3. With surgical precision slice along the ribs of the can.

Serve

Lion Meghen's Famous Pumpkin Pie

1. Go to the nearest warehouse club or local bakery.

2. Buy a pie.

3. Remove store packaging and place in own pie tin.

4. Light a pumpkin scented candle.

Serve.

Michelle's Acorn Squash Bisque with Fried Sage

Ingredients:

2 lg. Acorn Squash

1 Stick butter

1 md. yellow onion, chopped

1 shallot chopped

1 tblsp fresh sage, chopped

4 cups vegetable stock

Olive Oil

Whole fresh Sage Leaves, Cleaned & Dried

1/2 cup or more heavy cream

1/4 cup cream sherry

pinch ground clove

pinch cayenne pepper

1/4 tsp ground nutmeg

Instructions:

1. Halve squash, remove seeds, peel and cut into 1 inch chunks.

2. In a large saucepan, melt 4tbsp butter. Add onion and shallot and cook for 5 minutes until light brown.

3. Deglaze the pan with sherry. Add 4tbsp butter, squash and chopped sage. Stir and cook for 2 minutes.

4. Add stock and bring to a boil. Lower heat and simmer.

5. While soup simmers, in a small pan heat 1/4 inch of olive oil. When hot and shimmering add whole sage leaves. They will become crisp in less than a minute. Remove and drain on paper towel. 

6. When squash is tender enough to be pierced with a fork, puree it in batches in a blender.

7. Return soup to saucepan and stir in cream, nutmeg, cinnamon, cayenne and clove. 

8. Ladle soup into bowls and top with two fried sage leaves.  

 

 

 

Renee's White Bean Turkey Chili

Ingredients:

3 regular cans Great Northern White Beans

1tbsp olive oil

2 Medium Onions Chopped

4 Cloves garlic

2 4oz cans green chiles

2 tsp ground cumin

1/2 tsp dried oregano

1/4tsp ground red pepper

6 cups chicken broth

4 cups cooked chopped turkey

3 cups grated monterray jack cheese

salt & pepper to taste

Sour Cream (optional)

 

Instructions:

1. Saute onions in olive oil until translucent and tender.

2. Add garlic and saute for 1 minute.

3. Add cumin, red pepper and oregano. Stir for 1 minute.

4. Add chiles.

5. Add stock and bring to a boil. 

6. Add Turkey and simmer for 15 minutes until meat is heated through.

7. Add beans and simmer for 5 minutes.

Add 2 cups cheese and stir until cheese melts.

8. Serve with remaining cheese and sour cream for topping.  

 

 

 

 

 

 

 

Liz' Spiced Baked Sweet Potatoes

4 Baked Sweet Potatoes

Butter

1/4 cup Brown Sugar

1/2 tsp Kosher Salt

1/2tsp thyme

1/4 tsp ground nutmeg

1/4 tsp ground cinnamon

1/4 tsp ground clove

1/4 tsp cayenne pepper

1. Mix together the spices and set aside.

2. Wash and bake whole sweet potatoes

3.  Slice the sweet potatoes and top with butter and spice mixture.

Sandy's Amaretto Glazed Carrots

 Ingredients:

1 bag baby carrots

3 tbsp butter

1 tbsp olive oil

1 tsp jarred minced garlic or 2 cloves fresh minced garlic

2 tsp dried thyme

1tsp rubbed sage

1/4 cup amaretto

2 tbsp honey

1/2 tsp kosher salt

Instructions:

1. Rinse baby carrots.

2. In a medium saucepan or large fry pan heat oil and butter over medium heat until bubbly.

3. Add garlic and saute for 1-2 minutes.

4. Add carrots and toss to coat.

5. Cover stirring occasionally for 10 minutes until they brown slightly. Butter and oil should be slightly sticky.

6. Add thyme and sage and saute for one minute.

7. Deglaze carrots in pan with amaretto for 5 minutes or until liquid is reduced by half.

8. Add honey and stir to coat. Simmer for 2 minutes. 

Serve in a warmed bowl.

 

Karen's Crockpot Stuffing

Ingredients:

2 cups chopped onion

2 cups chopped celery

1/4 cup dried parsley

1 cup butter

1 (14oz) package stuffing mix

2 (4oz) cans mushrooms

1 can cream of mushroom soup

1 can cream of celery soup

2 beaten eggs

3-3 1/2 cups chicken broth

 

Instructions:

Saute onion, celery, parsley and butter. In a large bowl put stuffing, mushrooms, and sauteed onion, celery and parsley. Combine mushroom and celery soups, eggs and chicken broth. Mix everything together. Put in a 3 1/2 quart crock pot. Cook on high for 45 minutes. Then on low for 4-8 hours. Serves 10-12.

Linda's Pumpkin Bread

Ingredients:

1 1/2 cups sugar

1 3/4 cups flour

1 tsp baking soda

3/4 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 cup vegetable oil

2 eggs

1 cup canned pumpkin 

3/4 tsp vanilla

 

Instructions:

1. Combine all dry ingredients.

2. Combine all wet ingredients.

3. Add wet ingredients into dry ingredients and mix until smooth.

4. Pour into greased 9x5in loaf pan

5. Bake at 350 for 1 hour 15 minutes - 1 1/2 hours. 

 

Cynthia's Pumpkin Ice Cream Pie

Ingredients:

1 cup canned pumpkin

1/2 cup brown sugar

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1 quart vanilla ice cream

1 graham cracker pie crust

Instructions:

1. Combine pumpkin, brown sugar, salt and spices.

2. Stir ice cream to soften then fold into pumpkin mixture. 

3. Spoon into grahamcracker crust. 

4. Freeze until firm. Garnish with sliced almonds arranged in a swirl (optional). 

Best made the day before serving.  

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