November 26
Leftovers Before Thanksgiving
Menu
- Leftover Fusilli and Sausage
- Salad and Roasted Asparagus
- Roasted Hazelnuts [View Recipe]
Quick View
Ingredients
- 16 ounces hazelnuts
Instructions
We begin by preheating the oven to 400 degrees. We spread our nuts on a foil-covered sheet pan.
When the oven is hot, we put in the nuts and roast for 15 minutes. Using potholders, we shake the pan and then continue roasting in the oven. We cook for another 5 minutes until desired doneness.
We pour the cooked nuts to a large serving bowl and let cool. When cool, we crack open with our nut crackers and enjoy!
We roast the asparagus for the salad tonight. We'll make the dressing tomorrow - tonight, we dress the salad with balsamic vinegar, drizzled over the salad and the asparagus. We also roast filberts for the meal tomorrow, and enjoy a few with dinner.
The rest of the meal consists of last night's fusilli and two leftover sausages. It's a good, simple meal - perfect for the night before Thanksgiving. We're starting to get nervous about all that we need to do, so it's comforting not to have to worry much about dinner tonight.