November 14th, 2017

A Lamb Real Estate Thanksgiving

Bare with us! This blog post is a little lengthy, BUT some of the yummiest & most delicious Thanksgiving recipes await! 

Hi guys! Lamb Real Estate marketing director // blogger here! I am so excited about this blog because you get to learn a little more about each of our team members through our favorite holiday dishes. In today’s blog we are all sharing our best Thanksgiving recipes in hopes of eliminating some of your ‘scroll-time’ on Pinterest and Facebook in search of the perfect meal addition for next Thursday!


Last year I, Dallas Moreno, made a turkey roulade for a Friendsgiving dinner party (I got the recipe from this blogger, No Spoon Necessary).  I made a couple of alterations for the sake of ease & my gluten free diet but this option was SO much easier to prepare for 12 guests than having to learn how to prepare a large turkey for the first time (gulp). My secret is the gravy! I get it from Williams Sonoma and it is to die for. 

Turkey Roulade
  1. 1 box Trader Joe's Gluten-free Stuffing
  2. 1 (3 pound) Turkey Breast , boned and butterflied*
  3. 1 teaspoon salt , plus more to taste
  4. ½ teaspoon black pepper , plus more to taste
  5. 1 ½ TBS Butter - melted
  6. 1 TBS Olive Oil
  7. You will also need: Kitchen Twine
  1. Preheat oven to 325 degrees F. Place a baking rack on a sheet pan or into a roasting pan.
  2. Lay the butterflied turkey breast between two large pieces of plastic wrap on clean work surface. Use a mallet (or rolling pin) to slightly pound turkey breast to an even ¾’’ thickness. Remove plastic wrap and discard.
  3. Sprinkle turkey with salt and pepper. Spread the stuffing mixture, in a ½’’ thick layer, evenly over the turkey leaving a ¾-1’’ boarder on all sides. Be careful not to overstuff the turkey or you will have a difficult time rolling it up. Transfer any remaining stuffing to a buttered baking dish and follow baking instructions below, adding it to the oven alongside of the turkey in the last hour of cooking.
  4. Starting at the shortest end of the turkey breast, skin removed side down, roll the turkey up and over the stuffing, jellyroll style. Use your fingers to tuck in any stuffing that escapes on the sides as you roll. Firmly tie up the turkey roulade with kitchen twine every 2’’ to form a compact cylinder.
  5. Brush turkey with butter and season generously with salt and pepper
  6. Heat oil in a large skillet, Dutch oven, or roasting pan (something large enough to hold the roulade) over medium high heat. Once hot, add turkey seam side down to pan. Sear roulade on all sides until golden brown, about 5-6 minutes total. Check the side you are searing every minute, depending on how hot your pan is. You want to brown it on all sides, not burn it.
  7. Transfer the turkey roulade, seam side down, to the rack insert. Roast for about 1 hour to 1 hour 30 minutes, until a thermometer inserted into the center reads 160 degrees (be sure to test internal temperature in a few places. My turkey roulade took 1 hour, 25 minutes to reach 160 degrees F).
  8. Remove the turkey from the oven and tent with aluminum foil. Allow the turkey to rest at room temperature for 15 minutes before carving into ½- ¾’’ thick slices.
  9. Serve Roulade with gravy and extra stuffing on the side.
Lamb Real Estate


Chloe, our health-nut, is making these delicious carrots for dinner at her parents this Thanksgiving. She’s made them on multiple occasions and they just so happen to pair wonderfully with just about any meal!

Honey Roasted Carrots w/ Cumin
  1. 1 pound carrots
  2. 3 tablespoons extra-virgin olive oil
  3. 3 tablespoons honey
  4. 3⁄4 teaspoon ground cumin
  5. 1⁄2 teaspoon kosher salt, plus more for seasoning
  6. 1⁄4 teaspoon ground black pepper, plus more for seasoning
  1. Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
  2. Trim away the carrot greens (you may leave 1 inch of greens for presentation, if desired). Peel and place in a large bowl.
  3. In a small bowl, whisk the oil, honey, cumin, salt, and pepper. Toss with the carrots until they’re evenly coated.
  4. Lay the carrots in a single layer on the baking sheet and drizzle any remaining liquid from the bowl on top. Roast for approximately 30 minutes, flipping halfway through, until lightly caramelized and tender. Add more salt and pepper to taste, if desired. Serve hot.
Lamb Real Estate
Leslie does her famous mashed potatoes in the crockpot to save room in the oven! She’s so thoughtful. Not to mention, you can start these 4 hours before the party & only have to mash them up and add a couple ingredients here & there.

Slow Cooker Mashed Potatoes
  1. 5 lbs potatoes (red, yellow or white)
  2. 3/4 cup chicken broth
  3. 1/2 teaspoon onion powder
  4. 1 teaspoon garlic powder
  5. 1/4 cup butter
  6. 1/4 cup sour cream
  7. 1 tablespoon fresh parsley
  8. 2 tablespoons cream cheese (optional)
  9. salt & pepper to taste
  1. Peel potatoes and cut into chunks.
  2. Place potatoes, broth, garlic powder and onion powder into the slow cooker.
  3. Cook on high 3-4 hours or low 6-7 hours.
  4. Using a masher, mash potatoes until smooth. Stir in butter, sour cream, parsley and cream cheese if using. Season with salt & pepper to taste.
Lamb Real Estate
Maureen recommends adding her grandmothers dinner rolls to your menu. So tasty, buttery, & golden in beauty. She also eats gluten free and recommends these rolls, here, should you be looking for a gluten free option.

Grandma's Thanksgiving Dinner Rolls
  1. 2 pkgs (1/4 ounce each) active dry yeast
  2. 1 tsp plus 6 tbsp sugar, divided
  3. 1 cup warm water (110° to 115°), divided
  4. 1 cup warm 2% milk (110° to 115°)
  5. 2 teaspoons salt
  6. 1 egg
  7. 2 tablespoons plus 2 teaspoons canola oil
  8. 5-1/2 to 6 cups all-purpose flour
  9. 3 tablespoons butter, melted, optional
  1. In a large bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water; let stand 5 minutes. Add milk, salt, egg, oil, 2 cups flour and remaining water and sugar.
  2. Beat on medium speed until smooth.
  3. Stir in enough remaining flour to form a soft dough.
  4. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
  5. Place in a greased bowl, turning once to grease the top.
  6. Cover with plastic wrap and let rise in a warm place until doubled, about 45 minutes. Punch dough down. Turn onto a lightly floured surface; divide into two portions.
  7. Roll each portion to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. If desired, brush with butter.
  8. Using the dull edge of a knife, crease each slightly off-center. Fold at the crease. Press edges together lightly. Place 2 in. apart on greased baking sheets.
  9. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes.
  10. Preheat oven to 375°. Bake 10-15 minutes or until golden brown. Remove from pans to wire racks to cool.
Adapted from Taste of Home
Adapted from Taste of Home
Lamb Real Estate


Lyndsay usually attends a couple different Thanksgiving dinners. If she is in a rush, she will make her Apple Crisp. If she has time to prepare she will make a couple of her Best Berry Pies. SWOON! Both recipes are below and are sure to be crowd pleasers!

Apple Crisp
  1. 6 apples - (I combined Granny Smith and Braeburn)
  2. 1 Orange
  3. 1/4 to 1/2 cup of sugar, depending on tartness of apples
  4. 1 teaspoon ground cinnamon
  5. 1/4 teaspoon ground nutmeg
  1. (I double the topping recipe because I like lots of crisp on top)
  2. 3/4 cup flour
  3. 3/4 cup old-fashioned rolled oats
  4. 1/2 cup sugar (I do 1/4 cup brown and 1/4 cup granulated sugar)
  5. 1/2 cup butter
  6. 1/8 teaspoon kosher salt
  1. Heat oven to 350. Butter 9" baking dish
  1. Core apples then cut into small cubes, I do not peel them, the peel adds flavor. Add apples to a large bowl and zest orange over apples, squeeze juice from orange into bowl, add sugar (from the filling ingredients line), cinnamon and nutmeg. Stir then add to baking dish. *I like to let the apples sit in the bowl after adding all of the ingredients while I make the topping so it can soak in the goodness 🙂
  2. In a separate bowl combine flour, oats, sugar and salt. Melt butter then stir in until all the flour has been moistened by the butter and topping is crumbly. Add apples to buttered pan, if you have not already, sprinkle topping over apple filling. *I use my hands to do this and press the crumbles together to create clumps of toppings as I place it on top of the apples.
  3. Bake 1 hour to 1 1/2 hours or until juices are thickened and the apples are tender and the topping has turned light golden brown.
  4. Top with Vanilla Bean ice cream.
  5. YUM!
Lamb Real Estate
Best Berry Pie
First the Crust
  1. * It's all in the crust 🙂
  2. 2 cups All-Purpose Flour
  3. 1 tsp. salt
  4. 2/3 cup shortening
  5. 5-6 tablespoons ice cold water
  1. 1-1/2 cups blackberry, cut into ½” slices (you can change any of the berries for other berries if you want, really doesn't make a huge difference)
  2. 2-1/2 cups strawberries, sliced or cut in half
  3. 2 cups blueberries, divided (frozen works great too– just remove all excess ice and water)
  4. 4 tbsp fresh lemon juice OR 1 tsp lemon extract (I prefer extract)
  5. 1 tsp vanilla
  6. 1-1/3 cups sugar (plus a few tbsp extra)
  7. 1 tsp cinnamon
  8. ½ cup flour, rounded, plus approx 3 tbsp tapioca flour
  9. 1 egg (egg wash for top of pie)
  10. 1-2 tbsp melted butter (for brushing top of pie)
  11. A good ½ cup sugar (for top of pie)
For the crust
  1. Whisk or sift together flour and salt until well mixed. Rub shortening into flour with fingertips or cut in using two knives or a pastry blender until mixture has lumps the size of small peas.
  2. Fill a small glass with ice and water. Using a tablespoon measure, spoon out 1 tablespoon of ice water at a time, stirring quickly into the flour mixture, using only enough water (5 or 6 tablespoons) for the pastry to come together (mixture will be crumbly).
  3. Divide into two portions, with the larger half being for the bottom of the pie crust. Shape each portion into a 1/2" thick disk shape. Smooth the edges. Wrap in plastic wrap and rest for 20 minutes.
  4. Roll out on a lightly floured work surface to a size 1 1/2 inches larger than the pie pan. Fit into pan loosely.
  5. Bake according to directions given in the pie recipe being used.
For the Filling
  1. Preheat oven to 450oF. Move bottom rack to lowest position in oven.
  2. Lay one pie crust in bottom of pie plate.
  3. Combine sugar, flour, tapioca and cinnamon.
  4. Scoop a hefty 1/4 of the sugar/flour mixture over pastry in pie plate.
  5. Combine fruit (all except for 1 cup of the blueberries), lemon juice/extract and vanilla in medium mixing bowl.
  6. Pour fruit over sugar/flour mixture in the pie plate.
  7. Add the remaining blueberries where needed to fill the spaces in the fruit.
  8. Scoop the remaining sugar/flour mixture over the fruit (there will be a lot).
  9. Cover w/top crust and pinch/flute/secure edges well.
  10. Brush w/egg, melted butter and sprinkle very generously with sugar. (It will basically be a field of white and seem ridiculous but you will have the most delicious crispy and brown top crust!!
  11. Make a few slits in the top crust.
  12. Place heavy duty foil or baking pan in center of lowest oven rack. Set pie on top of foil. Loosely cover pie w/regular foil if desired. (I seldom do and mine is gorgeous deep brown w/o having to cover it.
  13. Bake for 15 minutes. Remove loose foil from top of pie, if used.
  14. Reduce oven to 350oF (leave pie in oven) and continue baking for 40-45 minutes or as much time is needed to brown top nicely and see juice bubbling through top slits. (I turn my oven to convection bake after I lower the temperature, and I raise the pie to the middle rack position, uncovered, in order to brown the top – about 50 minutes or so. It doesn’t seem to brown well when I leave it on the lowest rack position.)
  15. Let cool a good couple of hours to set up.
Lamb Real Estate
You’ll recognize this next one—it’ll probably even remind you of your childhood! Leslie makes the classic Pumpkin Roll every year, and every year she goes home with an empty platter. A Thanksgiving dessert must!

Pumpkin Roll
  1. 1/4 cup powdered sugar (to sprinkle on towel)
  2. 3/4 cup all-purpose flour
  3. 1/2 teaspoon baking powder
  4. 1/2 teaspoon baking soda
  5. 1/2 teaspoon ground cinnamon
  6. 1/2 teaspoon ground cloves
  7. 1/4 teaspoon salt
  8. 3 large eggs
  9. 1 cup granulated sugar
  10. 2/3 cup 100% Pure Pumpkin
  11. 1 cup walnuts, chopped (optional)
  1. 1 pkg. (8 oz.) cream cheese, at room temperature
  2. 1 cup powdered sugar, sifted
  3. 6 tablespoons butter or margarine, softened
  4. 1 teaspoon vanilla extract
  5. Powdered sugar (optional for decoration)
  1. Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
  2. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
  3. Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
  1. Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Lamb Real Estate

What is on your Thanksgiving menu this year?