Yes, I am spending an entire post writing about butter. Butter is an essential part of Thanksgiving. You rub it all over the turkey, spread it on warm rolls just out of the oven, put butter in the stuffing, melt it on top of roasted squash, cream together in the mashed potatoes and use it to finish off the gravy. I could keep going! I hope Julia Child would be proud.
Because butter is such a big part of the meal, I like to make it more flavorful. It is very easy to do. Make a compound butter. That is a fancy name for a butter that you add flavor to. I usually make it a day or two before Thanksgiving. You can even make it today!
Rosemary, Sage, Thyme and Lemon Compound Butter
Ingredients
1 ½ cups of unsalted butter (3 sticks), softened/room temperature
1 Tablespoon finely chopped fresh rosemary
¼ teaspoon finely chopped fresh sage
1 tsp finely chopped fresh thyme
zest of one lemon
1 teaspoon of salt
A pinch of pepper
Directions
With a fork, mash together all of the ingredients in a small mixing bowl. Take 3-4 tablespoons of the butter and place on a small rectangle of parchment paper and make it into a roll. Place in fridge to cool, until Thanksgiving morning. Take it out, unroll it onto a plate and it will be ready for your table! This can be for your table for your guests to melt on warm rolls. The remainder of the butter should be covered and placed into the refrigerator until Wednesday night. Leave it on the counter so that it is spreadable on Thursday when you start to cook.
If your stuffing mix or stuffing already has seasoning, use plain butter. Otherwise you can use this on any other part of the main meal.
Please feel free to contact me with any questions about your Thanksgiving meal!
Other helpful Thanksgiving posts:
Appetizer ideas for Thanksgiving
Cooking your Thanksgiving Turkey
Easy Thanksgiving Side Dish: My Favorite! Acorn Squash
I guess Thanksgiving is coming soon! – Great make ahead mashed potato recipe!
Happy Cooking!
That actually sounds really easy! Also I’m obsessed with Kelly gold butter
It is so easy yet looks so fancy! Tastes really good too. I always make too much and end up using it on sauteed vegetables or baked fish the following week.