4 Thanksgiving Meal Recipes

Awesome Cranberry Sauce.

Awesome Cranberry Sauce
  • 1 c.  sugar
  • 1 c.  water
  • 1  12- oz. package fresh cranberries
  • 2 tsp.  orange zest
  • kosher salt
  1. In a small saucepan over low heat, combine sugar and water until sugar dissolves. Add cranberries and cook until they burst, 10 minutes. Stir in orange zest and a pinch of salt.
  2. Remove saucepan from heat and let cool completely, then transfer to a resealable container and refrigerate.

Easy Pumpkin Pie

Crock Pot Stuffing

Crock Pot Stuffing
  • Cooking spray for Crock-Pot
  • 1/2 c.  1 stick butter
  • 3   stalks celery finely chopped
  • 1   medium onion finely chopped
  • 1 tsp.  fresh thyme
  • 1 tsp.  fresh rosemary finely chopped
  • 1 tsp.  sage finely chopped
  • 2   Eggs beaten
  • 2 1/2 c.  chicken broth
  • kosher salt
  • Freshly ground black pepper
  • 7 c.  stale bread cubed into small pieces
  • 1 tbsp.  parsley finely chopped, plus more for garnish
  1. In a large skillet over medium heat, melt butter. When melted, add celery, onion, and herbs. Season with salt and pepper and cook until onions are translucent, about 5 minutes. Remove from heat and let cool.
  2. Grease the bowl of your Crock-Pot and add your cubed bread. Pour broth mixture and parsley over bread. Toss to combine and cover.
  3. Cook on low for 3 hours.

Awesome Turkey

  1. Awesome Turkey
    • 1 10- to 12- pound turkey
    • ¼ cup fresh herbs plus 20 whole sprigs, such as thyme, rosemary, sage, oregano and/or marjoram, divided
    • 2 tablespoons canola oil
    • 1 teaspoon salt
    • 1 teaspoon freshly ground pepper
    • Aromatics onion, apple, lemon and/or orange, cut into 2-inch pieces (1½ cups)
    • 3 cups water plus more as needed
    1. Position a rack in the lower third of the oven; preheat to 475°F.Remove giblets and neck from turkey cavities and reserve for making gravy. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels. Mix minced herbs, oil, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place aromatics and 10 of the herb sprigs in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water and the remaining 10 herb sprigs to the pan.Roast the turkey until the skin is golden brown, 45 minutes.Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint. Cover the breast with a double layer of foil, cutting as necessary to conform to the breast. Reduce oven temperature to 350 degrees and continue roasting for 1¼ to 1¾ hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water. The turkey is done when the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165°F.Transfer the turkey to a serving platter and cover with foil. (If you're making Herbed Pan Gravy, start here.) Let the turkey rest for 20 minutes. Remove string and carve.

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