These are the traditional recipes that I make for Thanksgiving. I do switch some ou from time to time but mostly I make the same recipes.
Firstly I make a Herb Roasted Turkey, here is the recipe
Herb Roasted Turkey
1 14 lb Turkey
1 tsp pepper
4 med onions peeled and sliced
2 med carrots chopped
3 bay leaves
1 ½ cups butter melted
1 tsp chopped thyme
1 Tbsp salt
18 prigs thyme
2 med celery ribs chopped
1 tbsp peppercorns
1 tsp chopped chives
Preheat oven to 350. Wash Turkey and reserve giblets. Rinse an dry inside. Rub all surfaces with salt and pepper. Place thyme in cavity. Put onions, carrots, celery, bay leaves, peppercorns and giblets on the bottom of roasting pan. Place bird on top of vegetables. Cover opening of the cavity with foil. Pour butter over all surfaces of turkey. Sprinkle, thyme and chives. Cover loosely with a tent of aluminum foil. Roast 2 ½ hours. Remove foil to let skin brown baster every 20 mins for an hour. Remove from oven. Transfer to platter and cover with foil. Let rest about 30 minutes.
Next, I always make a sausage stuffing —
Sausage and Herb Stuffing
8 to 10 servings
16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
8 tablespoons (1 stick) unsalted butter
2 cups medium-diced yellow onion (2 onions)
1 cup medium-diced celery (2 stalks)
2 Granny Smith apples, unpeeled, cored and large-diced
2 tablespoons chopped flat-leaf parsley
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
3/4 pound sweet or spicy Italian sausage, casings removed
1 cup chicken stock
1 cup dried cranberries
Preheat the oven to 300 degrees F.
Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.
Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt, and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.
In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.
Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.
I do have the following sides, mixed vegetables, mashed potatoes, cranberry sauce and some sort of dinner rolls.
Then I always like to make cranberry bread and of course a pumpkin pie for dessert.
Cranberry Nut Bread
2 cups flour 3/4 cups sugar
1 ½ tsp baking powder ½ tsp baking soda
1 tsp salt 1/4 cup shortening
3/4 cups orange juice 1 Tbsp grated orange rind
1 beaten egg ½ cup chopped nuts
1 ½ cups coarsely chopped cranberries fresh or frozen
Sift together dry ingredients. Cut in shortening until mixture resembles coarse cornmeal. Combine OJ, rind, and egg; pour into dry ingredients. Mix just enough to dampen. Fold in nuts and fruit. Spoon into one large or two small loaf pans. Bake at 350 degrees about one hour or until toothpick comes out clean. Remove and cool. Store overnight before slicing.
3/4 cups sugar
½ tsp salt
1/4 tsp ground cloves
1 can pumpkin puree
1 pie crust
1 tsp cinnamon
½ tsp ginger
2 large eggs
1 can Carnation evaporated milk
Mix sugar, cinn, salt, ginger and cloves in small bowl. Eggs in large bowl beaten. Stir in pumpkin and sugar spice mixture. Gradually sit in milk,. Pour into pie shell. Bake at 425 for 15 mins then lower to 350 and bake for 40-45 mins.
What are your favorite recipes? Please share your family favorite recipes! I’d love to hear about them.
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Until next time …….. Ciao Lisa