2nd Annual Great Thanksgiving Turkey Hunt!

- Happy Thanksgiving -

The Alexandria Injury Attorney is pleased to announce the winners of the 2nd Annual Great Thanksgiving Turkey Hunt.  This year was a very tough drawing, given the number of entries in this years contest!  
 
For each submission received, we have donated $15.00 to the Alexandria Food Bank, ALIVE .  We rounded up, and are proud to announce that we will be donating $250.00 this year to help families in need. 
 
The winners of the 2018 Turkey Hunt are:
1) Steph Circosta, of Burke, Va. for: Best Creamed Spinach 
2) Guy Davis, of Alexandria, Va. for: Pecan & Apricot Sourdough Stuffing
3) Alyssa Abob of Gaithersburg, Md. for: Turkey Sandwich
 
The recipes:
1) Steph Circosta, of Burke, Va. for: Best Creamed Spinach 
2 10oz boxes of frozen chopped spinach, thawed
2tbsp butter
1.5cups heavy cream
1 tsp salt
1/2 tsp pepper
1/3 tsp ground nutmeg
1 tbsp cornstarch
1 tbsp white wine or water
1 cup grated Parmesan 

Squeeze as much water as possible from the thawes spinach. In a large sauce pan, combine butter and cream over medium heat. When butter has melted, stir in spinach, salt, pepper, and nutmeg. Simmer, stirring occasionally and cook for 3mins. In a small bowl, blend the corn starch and wine. Add the spinach mixture and continue stirring until thickened, about 2 mins. Stir in the Parmesan and serve warm. 2) Guy Davis, of Alexandria, Va. for: Pecan & Apricot Sourdough StuffingPecan and Apricot Sourdough Bread Stuffing 
Pecan and Apricot Sourdough Bread Stuffing
Rated as 4.29 out of 5 Stars
Prep

20 m
Cook

1 h
Ready In

1 h 20 m
Recipe By:Chef John
"This savory stuffing is a little tangy and a little sweet. And it's so easy to make that you won't have to wait for a holiday to enjoy this dish with your family."
Ingredients
1 (1 pound) loaf sourdough bread, torn into pieces
1/4 cup butter
1 cup diced onion
1 cup diced celery
1 teaspoon herbes de Provence
1 teaspoon rubbed sage

4 ounces chopped dried apricots
1 cup toasted pecan halves, chopped
salt and freshly ground black pepper to taste
2 cups chicken broth
1 egg, beaten
Directions
Preheat oven to 275 degrees F (135 degrees C). Butter an 11x14 inch baking dish, and set aside to bake the stuffing.
Arrange sourdough bread pieces on a baking sheet. Toast the bread in preheated oven until crisp and dry, 20 to 30 minutes. Remove from the oven to cool. Increase the oven temperature to 350 degrees F (175 degrees C).
Melt butter in a skillet over medium heat. Stir in the onion and celery; cook and stir until the vegetables are tender, about 10 minutes. Stir in the herbes de Provence and rubbed sage, then stir in the apricots. Turn off the heat, and allow the mixture to rest.
Toss the toasted bread and pecans together in a large bowl. Stir in the celery mixture, then season with salt and pepper. Mix in the chicken broth, one cup at a time. Stir in the egg. Transfer the stuffing to the buttered baking dish.
Bake in the preheated oven until the top is browned, 30 to 35 minutes.
 
3) Alyssa Abob of Gaithersburg, Md. for: Turkey SandwichTurkey sandwich. Use Hawian roll, slather in mayonnaise and a little mustard, to taste then a couple pieces of freshly sliced turkey and a spot of cranberry sauce. Fold bread over and there it is. Enjoy!
 
We extend our thanks to all those who participated, and wish everyone a happy and propserous Thanksgiving. 
 

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