By Kenzie Farmer
Thanksgiving is a holiday which most people only celebrate for the food, but a time where you should be thankful for life and everything it has given to you. However, this article is for those of you who are all about the food! Who all decides to wake up super early on Thanksgiving and make a delicious breakfast for your family? If so, here’s some ideas that might help you out! There’s multiple dishes including the French Toast Creme Brulee, Cinnamon Roll Turkeys (Put bacon in the rolls to make them look like turkeys), Pancake Casserole, and maybe Pumpkin Spice lattes or coffee. Following the breakfast may occur a nice talk in the dining room with the family, or a family event outside. Whatever you are planning you know there will be enormous amounts of food being consumed. Within this article you will find favorite recipes and ideas for Thanksgiving. Enjoy!
Roasted Thanksgiving Turkey
1 whole turkey I Used A 20 Pounder, Brined If Desired
1/2 cup butter Softened
1 whole orange
2 whole rosemary sprigs Fresh, Leaves Stripped And Minced
1 tsp salt
1 tsp black pepper
Preheat oven to 275.
If you brined your turkey, rinse it well under cold water. Fill the sink with fresh cold water and allow the turkey to soak for 15 to 20 minutes to remove any saltiness. Pat the turkey dry and place it on a roasting rack, breast side up. Cross the legs and tie them together with kitchen twine. Cover the whole pan with heavy aluminum foil, tucking it underneath the pan. Roast for the first stage for about 10 minutes per pound (so, for a 20 pound turkey, about 3 1/2 hours.)
Using a vegetable peeler, shave off thick slices of orange peel and slice them very thin. Combine with butter, rosemary, salt and pepper.
After the first stage of cooking, remove the turkey from the oven and remove the foil (turkey will still be pale.) Smear the butter mixture all over the skin, in crevices, etc so that it's totally covered. Insert a meat thermometer into the thigh, increase the oven temperature to 350, and return the turkey to the oven, basting every 30 minutes. Continue roasting the turkey until the thermometer reads 165 to 168, then remove the turkey from the oven. Cover loosely with clean aluminum foil until you're ready to carve!
(Save all the beautiful juices from the pan to make gravy!)
1 spiral-sliced half ham (Paula prefers Smithfield)
1 20-ounce can pineapple slices, juice reserved
15 to 20 whole cloves (optional)
1 small jar maraschino cherries
3/4 cup packed light brown sugar
2 tablespoons yellow mustard
Preheat the oven as directed on the ham package and follow the instructions for baking the ham. Remove the ham from the oven about 30 minutes before the end of the warming time.
Decoratively arrange the pineapple slices on top of the ham, securing them with whole cloves, if using, or toothpicks. Place a cherry in the center of each pineapple ring and secure with a clove or toothpick.
In a small bowl, combine the brown sugar, mustard and just enough of the reserved pineapple juice to make a thick glaze. Spoon the glaze over the ham and bake for the remaining 30 minutes. Remove the ham from the oven, transfer to a cutting board and carve.
5 tablespoons unsalted butter 1 large Spanish onion, peeled and diced
2 ribs celery, cleaned and diced
2 apples, preferably tart, like a Granny Smith or Cortland, peeled, cored and diced
1 cup peeled chestnuts, roughly chopped
Kosher salt and black pepper to taste
3 sprigs fresh thyme, stems removed and leaves chopped
1 dozen fresh sage leaves, stems removed and leaves chopped
2 teaspoons Worcestershire sauce
1 dash hot-pepper sauce, or to taste
1 loaf decent-quality bread, a day or two old, torn into small pieces
2 eggs, beaten
½ cup chopped parsley
1 to 2 cups turkey or chicken stock (see recipe); if using store-bought broth, use low-sodium variety
Heat oven to 375 degrees. Melt 4 tablespoons of butter in a large skillet over medium heat. Add onions, celery, apples, chestnuts, salt, pepper, thyme, sage, Worcestershire and hot-pepper sauce. Cook, stirring, until vegetables have softened and herbs wilted, approximately 5 minutes.
Transfer mixture to a large bowl. Add the bread, beaten eggs, parsley and enough broth so the dressing is well moistened. Blend well and check for seasoning.
Grease a baking dish with the remaining 1 tablespoon butter and put dressing in it. Bake, uncovered, for 30 minutes or until the top is beginning to brown. Check to make sure interior is moist. If not, add some more broth and return to oven for 5 to 10 minutes longer.
Crock Pot Mashed Potatoes
5 pounds red potatoes, cut into chunks
1 tablespoon minced garlic, or to taste
3 cubes chicken bouillon
1 (8 ounce) container sour cream
1 (8 ounce) package cream cheese, softened
1/2 cup butter
salt and pepper to taste add all ingredients to list
In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.
Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste.
Green Bean Casserole
1 (6 ounce) can French fried onions
1 cup shredded Cheddar cheese
2 (14.5 ounce) cans green beans, drained
1 (10.75 ounce) can condensed cream of mushroom soup
Preheat oven to 350 degrees F (175 degrees C).
Place green beans and soup in a large microwave-safe bowl. Mix well and heat in the microwave on HIGH until warm (3 to 5 minutes). Stir in 1/2 cup of cheese and heat mixture for another 2 to 3 minutes. Transfer green bean mixture to a casserole dish and sprinkle with French fried onions and remaining cheese.
Bake in a preheated 350 degrees F (175 degrees C) oven until the cheese melts and the onions just begin to brown.
2 bags Hershey Kisses (I used dark chocolate, but choose your favorite)
2 bags Nutter Butter Bites
1 bag Caramel Bits
1 bag Cookie Icing (brown if you can find it, otherwise white)
Attach one hershey kiss to one side of nutter butter bites using peanut butter already on cookie
Cut caramel bits in half
Squeeze a tiny drop of cookie icing on top of the nutter butter 'cap' attach one half caramel bit using icing pop in mouth and enjoy!
3 large eggs 1 c. granulated sugar
2/3 c. canned pumpkin
3/4 c. all-purpose flour
1 tsp. ground ginger
½ tsp. salt
1 teaspoon baking powder
2 tsp. ground cinnamon
1 tsp. pumpkin pie spice
1 c. confectioners’ sugar, plus more for sprinkling
6-8 oz. cream cheese, room temperature
1 stick butter (1/2 cup), room temperature
1 tsp. vanilla extract
Preheat the oven to 350 degrees F. Grease and flour a 17 1/2- by 12 1/2-inch banking sheet.
With an electric mixer, beat the eggs, granulated sugar, and pumpkin until smooth. Next, add the flour, ginger, salt, baking powder, pumpkin pie spice, and cinnamon to the egg mixture. Blend until fully combined. Then, spread the batter in the baking sheet evenly. Bake for 14-15 minutes (until a cake tester inserted in the center comes out clean.)
Let the cake cool in With an electric mixer, beat the eggs, granulated sugar, and pumpkin until smooth. Next, add the flour, ginger, salt, baking powder, pumpkin pie spice, and cinnamon to the egg mixture. Blend until fully combined. Then, spread the batter in the baking sheet evenly. Bake for 14-15 minutes (until a cake tester inserted in the center comes out clean.) Let the cake cool in the pan for 5 minutes.
Sprinkle confectioners’ sugar on a large tea towel. Place the towel over the cake, sugar side down. Using a wire rack, pan, or platter, invert the cake onto the tea towel. Then, fold the edge of the towel over the cake and roll (like a sleeping bag.) Place in the refrigerator for at least 45 minutes.
With an electric mixer, combine the confectioners’ sugar, cream cheese, butter, and vanilla and beat until smooth. Carefully unroll the cooled cake and spread the mixture on top of the cake. Gently re-roll the cake, wrap in plastic wrap, and refrigerate it until you’re ready to slice and serve. Dust with confectioners’ sugar just before serving.
Pumpkin Layered Dessert
1/4 cup butter, melted
2 pkgs (8 oz each)cream cheese, softened
1/2 cup granulated sugar
1-1/2 cups canned pumpkin
1/2 tsp. ground cinnamon
Preheat oven to 350°F.
Mix cookie crumbs and butter; press onto bottom of 13x9-inch pan. Bake 10 min.
Beat cream cheese and sugar with mixer until well blended. Add pumpkin and spices; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended; pour over crust.
Bake 30 min. or until center is almost set. Cool 1 hour.
Beat pudding mixes and milk in a medium bowl with whisk 2 min. Stir in 1 cup whipped topping. Spread over dessert; cover with remaining topping.
With an electric mixer, combine the confectioners’ sugar, cream cheese, butter, and vanilla and beat until smooth. Carefully unroll the cooled cake and spread the mixture on top of the cake. Gently re-roll the cake, wrap in plastic wrap, and refrigerate it until you’re ready to slice and serve. Dust with confectioners’ sugar just before serving
LEFTOVER THANKSGIVING TURKEY PIE
Take Thanksgiving leftovers from blah to brilliant in less than 15 minutes of prep. Using your leftover stuffing, this fun, kid-friendly savory pie recipe will have the whole family gobble-gobbling all over again.
1½ cups cubed leftover turkey meat
¼ cup chopped onion
1 cup shredded low-fat Swiss cheese
¾ cup milk
1 cup egg substitute or 4 eggs
2 teaspoons mustard
¼ teaspoon pepper
garnish with chopped parsley, if desired.
Heat oven to 350°F. Spray 9-inch pie plate with cooking spray. Press stuffing in pie plate to form pie crust. Add turkey to crust. Sprinkle with onion and cheese.
In a small bowl, whisk milk, eggs, mustard and pepper. Pour into pie crust. Bake 35 to 40 minutes or until set. Garnish with chopped parsley, if desired.