Hosting a Thanksgiving Gathering at Home

Hosting a Thanksgiving Gathering at Home

Celebrating virtually or with the people you live with is the safest choice this year at Thanksgiving.

In case you plan to have guests to your home, be sure that people follow the steps that everyone can take to make Thanksgiving safer.

These steps include:

Have a small outdoor meal with family and friends who live in your community.Limit the number of guests, no more than 10.Have conversations with guests ahead of time to set expectations for celebrating together.Clean and disinfect frequently touched surfaces and items between use.If celebrating indoors, bring in fresh air by opening windows and doors, if possible. You can use a window fan in one of the open windows to blow air out of the window. This will pull fresh air in through the other open windows.Limit the number of people in food preparation areas.Have guests bring their own food and drink.If sharing food, have one person serve food and use single-use options, like plastic utensils.

3 All-time Favourite Thanksgiving Recipes

World Famous Turkey Meatballs

By Natasha Feldman, noshwithtash.com

Ingredients

1 ½  tablespoons olive oil2 yellow onions, chopped8 cloves of garlic, chopped2 teaspoons salt2 carrots, chopped1 cup basil leaves, whole (stems are ok)½ cup parsley leaves, whole (stems are ok)½ cup parmesan, grated5 cups bread, torn into 1 inch pieces3 eggs3 pounds ground turkey1 large jar Rao’s Tomato Sauce (or other sauce of choice)

Directions

Pick your largest saute pan and heat over a medium heat with the olive oilOnce the oil is nice and hot add in the onion and saute for a few minutes until the onion is translucent and aromaticAdd in the garlic, carrots and a big pinch of saltCook for 5 or so minutes until the vegetables are softenedTransfer the onion mixture into a food processor (if you have one… if you don’t you’ll have to chop everything real small… but honestly a reasonably priced food processor is gonna make you VERY happy) and pulse until it forms a course pasteAdd in the basil and parsley and pulse a few more timesThrow in the parmesan and bread and pulse again until the mixture is real thickTransfer the bread/onion/deliciousness into a large bowl and carefully mix in the rest of the salt, eggs and turkey togetherOnly mix until it’s combined, beware of overmixing, it’ll ruin the texture. You’ll know it’s well mixed once the bread/herb mixture  is evenly dispersed into the meatballs. As soon as it looks pretty evenly distributed stop mixing!Turn the heat back on under your pan to a medium and preheat your oven to 400 degreesUse your hands to gently form the meatballs into balls that are somewhere sized between a golf ball and a tennis ball (depending on your preference)Once the pan is nice and hot add in only enough meatballs so there is space between each meatballCook for 3-4 minutes until the side of the meatball touching the pan begins to sear and turn a nice golden colorTurn the meatballs a few times so most of the sides have colorIf you couldn’t fit all the meatballs in the pan rotate the meatballs in and out until they’re all brownedAdd all the meatballs back into pan and cover with tomato sauceTransfer pan to the oven and cook for 15-20 minutes until the internal temp of the meatballs is 155 degrees. If you don’t have a meat thermometer you can take one out and cut it open. The turkeyshould be firm and uniform in it’s color. Honestly though, since these meatballs ar so moist it can be a little tricky to tell, I really think this is the motivation to go out and get yourself a meat thermometer, you’ll be happy you have it!

DisclaimerThe Content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.

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