It’s almost Thanksgiving, a time to reflect on all the good things we have, a time for the Macy’s Thanksgiving Day parade, football, holiday movies with the family and, of course, Thanksgiving dinner.
Here are some holiday dinner recipes to please the whole family.
- 1 12 – 20-pound turkey, fresh or thawed, and cleaned
- 1 onion, peeled and quartered
- 1 lemon, quartered
- 1 apple (any kind), quartered
- 1-ounce container or bunch fresh rosemary
- 1-ounce container or bunch fresh thyme
- 1-ounce container or bunch fresh sage
For the Herb Butter
- 1 cup unsalted butter, softened
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 6-8 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- Preheat oven to 325°F. Adjust the oven rack so the turkey sits in the center.
- Make the herb butter by combining butter (room temperature), minced garlic, salt, pepper, rosemary, thyme, and sage.
- Season the turkey cavity with salt and pepper, then stuff it with the quartered lemon, apple, onion, and herbs.
- Gently tuck a few tablespoons of the herb butter under the skin of the turkey breast.
- Set the turkey with the wings tucked underneath on a roasting rack inside a roasting pan.
- Microwave the rest of the herb butter mixture for 30 seconds and baste the turkey with it.
- Roast at 325°F for approximately 13-15 minutes per pound, or until the internal temperature reaches about 165°F. Insert a meat thermometer on middle of thigh and breast. (If you’re using a convection oven, take into account that it will cook faster).
- Check the turkey about halfway through cooking. When the skin is golden brown, cover the top with tinfoil or a roasting pan lid. Alternatively, start cooking with the top covered with tinfoil or a lid, then remove it for the last hour or so to brown the turkey.
- Let the turkey rest 20-30 minutes before carving.
The dripping and juice left in the roasting pan can be used to make gravy.
- 3 cups soft white bread crumbs
- 4 ounces butter
- 3 cups chopped onion
- 2 cups finely chopped celery
- 3-4 cups chicken broth
- 2 cups chicken diced (optional)
- 1 heaping tablespoon dried sage (crumbled)
- 1 1/2 teaspoons dried leaf thyme (crumbled)
- 1 teaspoon dried marjoram (crumbled)
- 1/2 teaspoon dried rosemary (chopped)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 eggs (lightly beaten)
Note: You can substitute 2 tablespoons of a good quality poultry seasoning blend for the sage, thyme, marjoram, and rosemary.
- Heat the oven to 375°F. Grease a large, shallow baking or roasting pan.
- Using a large mixing bowl, combine the cornbread and white bread crumbs.
- In a medium saucepan or deep skillet over medium heat, sauté the onion and celery in the butter until tender. Do not brown.
- Combine the sautéed vegetables and butter with the cornbread and bread crumb mixture. Stir in the chicken broth enough to moisten. Stir in the diced chicken, if using, and the seasonings. Taste and adjust the seasonings, then add the beaten eggs and mix until well-blended.
- Spread the mixture in the prepared baking or roasting pan. Cover tightly with foil and bake for 25 minutes. Uncover, and cook for 20-25 more minutes.
- 2 1/2 pounds potatoes
- 2 teaspoons salt (or more, to taste)
- 3/4 cup whole milk (or more, as needed)
- 4 tablespoons melted butter
- 1/4 teaspoon freshly ground black pepper
- Peel the potatoes and cut them into 2-inch cubes. Place the cubes into a large saucepan and cover with water. Add 2 teaspoons of salt.
- Place the saucepan over high heat and bring to a boil. Reduce to medium-low and cover the pan. Cook for about 20-25 minutes, or until the potatoes are tender.
- Just before the potatoes are done, heat the milk in a small saucepan over medium-low heat until hot. Set aside.
- Drain the potatoes and place the pan over the heat for 20-30 seconds longer, or just long enough to dry the potatoes. Remove them from the heat.
- Break up the potatoes using a potato masher.
- Add the warmed milk, melted butter, and black pepper.
- Continue mashing until smooth. Add salt to taste, and more milk as needed.
- Transfer the potatoes to a serving bowl and serve immediately. If they can’t be served right away, cover the pan and keep the potatoes warm in a preheated 200°F oven.
- Add some shredded cheddar cheese, Parmesan cheese, or crumbled blue cheese to the potatoes, along with the milk and melted butter.
- Cook about 3-4 peeled, roughly chopped cloves of garlic along with the potatoes, and mash as directed.
- Garnish the potatoes with chopped fresh parsley.
Buttery Crisp Sautéed Green Beans
- Kosher salt, to taste
- ¾ to 1 pound fresh green beans, trimmed
- 2-3 tablespoons unsalted butter
- 1/4 cup water
- Freshly ground pepper or lemon pepper
- In a large bowl, prepare an ice water bath, and set aside. Bring a large pot of water to a boil and add salt.
- Cook green beans until crisp tender, about 3-5 minutes. Use a slotted spoon to transfer the beans to the ice water bath (this will stop the cooking process).
- Drain and set aside. In a large sauce pan, bring 1/4 cup water and butter to a boil over medium high heat.
- Sauté the beans until they’re just heated through. Season with kosher salt and freshly ground pepper, or lemon pepper.
- 1/2 cup sugar
- 1/4 cup butter, softened
- 1 cup corn syrup, or cane syrup
- 1/4 teaspoon salt
- 1 1/2 teaspoon vanilla
- 3 eggs
- 1-1 1/2 cups pecans (chopped or whole)
- 1 9-inch unbaked deep-dish pie shell, or homemade single crust
- Preheat oven to 350°F. Cream the sugar and butter well in a medium-sized mixing bowl. Add syrup, salt, and vanilla. Mix again.
- Add the eggs and mix. Stir in the pecans (but save a few to place on top of the pie after baking).
- Pour the mixture into the unbaked pie crust. Bake in preheated oven until the top is brown and the pie is set (about 45 minutes). A toothpick stuck in the center of the pie should come out almost dry.
Notes: Make sure the ingredients are well-mixed, or the pie may not set. Store the pie in the refrigerator. It can be reheated in a microwave for about 15 seconds before serving.
From the C&W Appliance Service family to yours, a very happy Thanksgiving!