My Favorite Thanksgiving Recipes

Herbed Turkey

2 cloves crushed garlic

1 cube butter

2 tsp salt

2 tsp dried leaf marjoram

1 1/2 tsp coarse pepper

1 tsp dried thyme

1 tsp dried oregano leaves

1 tsp dried basil

1 tsp dried sage

In a small sauce pan combine all ingredients and heat until butter is melted and herbs are combined.  Carefully lift the skin of the turkey away from the meat.  Pour herb mixture evenly under the skin of the turkey. Save some to brush on the outside of the skin over the rest of the bird.  Roast according to size and roasting instructions.  The drippings from the herb butter make the best gravy. 

Oven Mashed Potatoes
(I like to do these the day before and just keep in the fridge)

8 large potatoes quartered, then boiled in salted water until tender

1/2 cup half-and-half

3/4 tsp salt

2 T butter, melted

2 eggs, beaten

2 cups sour cream

8 oz cream cheese, softened

1 clove garlic, crushed

Mash potatoes then transfer to mixer. Combine with remaining ingredients; mix well.

Place in greased 9 x 13 baking dish. Bake, uncovered, at 350 for 35 to 40 minutes.

Yam Souffle

6 medium yams (boiled, peeled and mashed)

1/2 cup milk

3/4 cup sugar

3 eggs

1 T orange juice

1/2 cup butter

1 tsp vanilla

Topping

1/2 cup butter, softened

1 cup brown sugar

1/3 cup flour

1 cup pecans chopped

Combine all ingredients and mix until well blended. Pour into casserole dish.  Combine all of the ingredients for the topping. Mix well and spread on top of yam mixture.  Bake at 350 for 35 to 40 minutes.

Pomegranate Salad

1 cup pomegranate seeds

2 cups chopped apples (toss with 1/2 tsp Fruit Fresh)

1 cup chopped pecans

1 cup whipping cream

4 T powdered sugar

1 tsp vanilla

Whip cream with sugar and vanilla until stiff peaks form. Combine pomegranates, apples and pecans in large bowl.  Gently fold in whipped cream.  Serves 8

Roasted Brussels Sprouts and Carrots

1/3 cup extra-virgin olive oil

4 medium carrots, cut into 1 1/2-inch thick circles

4-5 cups Brussels sprouts, halved

2 tsp dried oregano

2 tsp dried rosemary

1 teaspoon dried thyme

1 teaspoon dried basil

1/4 teaspoon sea salt

2 tablespoons freshly ground black pepper

Preheat oven to 400 degrees F.

Toss vegetables with the seasonings and oil  in a 9 x 13 baking dish. Add more oil if the vegetables seem dry.  Bake for 35 to 40 minutes.

Dinner Rolls

2 rounded tablespoons yeast

2 1/2 cups warm water

7-7 1/2 cups flour

1/2 cup sugar

2/3 cup powdered milk

2 tsp salt

1/2 cup butter flavor shortening

2 eggs

Soften yeast in mixing bowl.  In spearate bowl combine 6 cups flour, sugar, powdered milk and salt. Add half of dry ingredients, shortening and eggs. Mix until just blended then add remaining flour mixture.  Mix until smooth. Continue to mix on low speed and while slowly adding in 1 cup of flour.  Mix well.  Add additional flour if too sticky. Knead in mixer for 5 minutes. Dough should be soft but not sticky. Loosly cover bowl and allow to raise 1 hour.  On floured surface divide dough into four pieces. Roll each into a circle and cut pie style into 8 pieces.  Roll each into croissant style roll.  Place on greased cookie sheets(I do 7 rows of 3 on large cookie sheets).  Allow to raise 2 hours.  Bake at 375 for 10 minuts until golden browned.  Rub the hot rolls with butter.

 

Herbed Turkey

2 cloves crushed garlic

1 cube butter

2 tsp salt

2 tsp dried leaf marjoram

1 1/2 tsp coarse pepper

1 tsp dried thyme

1 tsp dried oregano leaves

1 tsp dried basil

1 tsp dried sage

In a small sauce pan combine all ingredients and heat until butter is melted and herbs are combined.  Carefully lift the skin of the turkey away from the meat.  Pour herb mixture evenly under the skin of the turkey. Save some to brush on the outside of the skin over the rest of the bird.  Roast according to size and roasting instructions.  The drippings from the herb butter make the best gravy. 

Oven Mashed Potatoes
(I like to do these the day before and just keep in the fridge)

8 large potatoes quartered, then boiled in salted water until tender

1/2 cup half-and-half

3/4 tsp salt

2 T butter, melted

2 eggs, beaten

2 cups sour cream

8 oz cream cheese, softened

1 clove garlic, crushed

Mash potatoes then transfer to mixer. Combine with remaining ingredients; mix well.

Place in greased 9 x 13 baking dish. Bake, uncovered, at 350 for 35 to 40 minutes.

Yam Souffle

6 medium yams (boiled, peeled and mashed)

1/2 cup milk

3/4 cup sugar

3 eggs

1 T orange juice

1/2 cup butter

1 tsp vanilla

Topping

1/2 cup butter, softened

1 cup brown sugar

1/3 cup flour

1 cup pecans chopped

Combine all ingredients and mix until well blended. Pour into casserole dish.  Combine all of the ingredients for the topping. Mix well and spread on top of yam mixture.  Bake at 350 for 35 to 40 minutes.

Pomegranate Salad

1 cup pomegranate seeds

2 cups chopped apples (toss with 1/2 tsp Fruit Fresh)

1 cup chopped pecans

1 cup whipping cream

4 T powdered sugar

1 tsp vanilla

Whip cream with sugar and vanilla until stiff peaks form. Combine pomegranates, apples and pecans in large bowl.  Gently fold in whipped cream.  Serves 8

Roasted Brussels Sprouts and Carrots

1/3 cup extra-virgin olive oil

4 medium carrots, cut into 1 1/2-inch thick circles

4-5 cups Brussels sprouts, halved

2 tsp dried oregano

2 tsp dried rosemary

1 teaspoon dried thyme

1 teaspoon dried basil

1/4 teaspoon sea salt

2 tablespoons freshly ground black pepper

Preheat oven to 400 degrees F.

Toss vegetables with the seasonings and oil  in a 9 x 13 baking dish. Add more oil if the vegetables seem dry.  Bake for 35 to 40 minutes.

Dinner Rolls

2 rounded tablespoons yeast

2 1/2 cups warm water

7-7 1/2 cups flour

1/2 cup sugar

2/3 cup powdered milk

2 tsp salt

1/2 cup butter flavor shortening

2 eggs

Soften yeast in mixing bowl.  In spearate bowl combine 6 cups flour, sugar, powdered milk and salt. Add half of dry ingredients, shortening and eggs. Mix until just blended then add remaining flour mixture.  Mix until smooth. Continue to mix on low speed and while slowly adding in 1 cup of flour.  Mix well.  Add additional flour if too sticky. Knead in mixer for 5 minutes. Dough should be soft but not sticky. Loosly cover bowl and allow to raise 1 hour.  On floured surface divide dough into four pieces. Roll each into a circle and cut pie style into 8 pieces.  Roll each into croissant style roll.  Place on greased cookie sheets(I do 7 rows of 3 on large cookie sheets).  Allow to raise 2 hours.  Bake at 375 for 10 minuts until golden browned.  Rub the hot rolls with butter.

 

Set Your Thanksgiving Table

I love fall and setting a Thanksgiving table.  The colors are so warm and comforting.  I keep the table simple so there is room for all of that food.  A small, simple centerpiece makes it easier for those around the table to see and talk to each other.

For this simple centerpiece I put a small vase inside of the larger one then layered beans, popcorn and splti peas around the sides. I then filled the vase with water and arranged the flowers.  This can also be done in quart jars.

I have these dishes in variety of colors which makes it fun for all of the different holidays.  I can just use the colors that are appropriate for the occasion.  I love the contrast of the burlap over the tablecloth.

A quick and easy napkin ring. Simply wrap burlap ribbon(I like the wired ribbon for this) around the napkin. Then wrap a piece of thin twine around the ribbon put each end through a button and tie in a bow.

A wreath on the back of each chair is a quick and easy way to add an inviting touch.

The light fixture above the table adds to the mood with a few garlands, some ribbon and autumn ornaments.

For favors I have put together these little burlap bags with a quote about gratitude.  Inside of each bag is a Pumpkin Macaron filled with Maple butter cream.  A truffle, candy or nuts would also be fun.

I love fall and setting a Thanksgiving table.  The colors are so warm and comforting.  I keep the table simple so there is room for all of that food.  A small, simple centerpiece makes it easier for those around the table to see and talk to each other.

For this simple centerpiece I put a small vase inside of the larger one then layered beans, popcorn and splti peas around the sides. I then filled the vase with water and arranged the flowers.  This can also be done in quart jars.

I have these dishes in variety of colors which makes it fun for all of the different holidays.  I can just use the colors that are appropriate for the occasion.  I love the contrast of the burlap over the tablecloth.

A quick and easy napkin ring. Simply wrap burlap ribbon(I like the wired ribbon for this) around the napkin. Then wrap a piece of thin twine around the ribbon put each end through a button and tie in a bow.

A wreath on the back of each chair is a quick and easy way to add an inviting touch.

The light fixture above the table adds to the mood with a few garlands, some ribbon and autumn ornaments.

For favors I have put together these little burlap bags with a quote about gratitude.  Inside of each bag is a Pumpkin Macaron filled with Maple butter cream.  A truffle, candy or nuts would also be fun.