Tuesday, November 22, 2016

Thanksgiving Recipes

By: Melissa Baker

Since Thanksgiving is here, I thought I would share some recipes that are common Thanksgiving entrees. Of course, I couldn't put EVERY recipe that is served on turkey day, but here are some of the main course recipes. Enjoy and Happy Thanksgiving!!

Perfect Thanksgiving Turkey

Recipe and Image courtesy of www.AllRecipes.com


  • 1 (18 pound) whole turkey, neck and giblets removed
  • 2 cups kosher salt
  • 1/2 cup butter, melted
  • 2 large onions, peeled and chopped
  • 4 carrots, peeled and chopped
  • 1 cup dry white wine                                    
  • 1 bay leaf                                
  • 2 sprigs fresh thyme
  • 4 stalks celery, chopped                


  1. Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
  2. Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
  3. Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
  4. Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

Slow Cooker Stuffing

Recipe and Image Courtes
  • 1 cup butter or margarine
  • 2 cups chopped onion

  • 2 cups chopped celery                            
  • 1/4 cup chopped fresh parsley
  • 12 ounces sliced mushrooms
  • 12 cups dry bread cubes
  • 1 teaspoon poultry seasoning
  • 2 eggs, beaten                                    
  • 4 1/2 cups chicken broth, or as needed                                
  • 1/2 teaspoon ground black pepper
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoons dried sage
  1. Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
  2. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
  3. Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.

Perfect Mashed Potatoes

Recipe and Image courtesy of www.AllRecipes.com

  • 3 large russet potatoes, peeled and cut in half lengthwise     
  • 1/4 cup butter  
  • 1/2 cup whole milk                                
  • salt and ground black pepper to taste


  1. Place the potatoes into a large pot, and cover with salted water. Bring to a boil, reduce heat to medium-low, cover, and simmer until tender, 20 to 25 minutes. Drain, and return the potatoes to the pot. Turn heat to high, and allow the potatoes to dry for about 30 seconds. Turn off the heat.
  2. Mash the potatoes with a potato masher twice around the pot, then add the butter and milk. Continue to mash until smooth and fluffy. Whisk in the salt and black pepper until evenly distributed, about 15 seconds.

Make-Ahead Turkey Gravy

Recipe and Image Courtesy of www.AllRecipes.com

1 large onion, chopped
  • 2 carrots, chopped
  • 2 ribs celery, chopped
  • 2 teaspoons vegetable oil
  • 2 large turkey wings
  • 2 tablespoons cold water
  • 10 cups cold water
  • 4 sprigs fresh thyme
  • 2 cloves garlic (optional)
  • 3 tablespoons butter
  • 1/2 cup all-purpose flour
  • salt and ground black pepper to taste
  • 1 pinch cayenne pepper


    1. Preheat oven to 400 degrees F (200 degrees C).
    2. Combine onion, carrots, celery, and vegetable oil in a large roasting pan and toss to coat. Place turkey wings on top of vegetables
    3. Place roasting pan in the preheated oven and cook until the turkey wings are browned and vegetables are caramelized and softened, 45 to 60 minutes.
    4. Transfer turkey wings and vegetables to a large stockpot. Place the roasting pan over a stovetop burner on medium heat. Pour 2 tablespoons cold water into the pan and bring to a boil, scraping up any browned bits. Transfer mixture to the stockpot and add 10 cups cold water, thyme, and garlic.
    5. Bring turkey wing mixture to a boil. Reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours. Skim off turkey fat throughout the process and set aside 2 tablespoons.
    6. Strain turkey stock and reserve 6 cups of stock; discard all the solids.
    7. Heat butter and 2 tablespoons reserved turkey fat in a large saucepan over medium heat. Sprinkle in flour and cook, whisking continuously, until it begins to smell like cooked pie crust, 2 to 3 minutes. Slowly pour in turkey stock, whisking continuously. Increase heat to high and simmer until thick and warmed through, about 5 minutes. Season with salt, black pepper, and cayenne pepper to taste.

    Sweet Dinner Rolls

    Recipe and Image Courtesy of www.AllRecipes.com


    • 1 (15 ounce) can pumpkin
    • 1 (14 ounce) can EAGLE BRAND(R) Sweetened Condensed Milk
    • 2 large eggs
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon salt
    • 1 (9 inch) unbaked pie crust

    1. Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.
    2. When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
    3. Bake in preheated oven for 10 to 15 minutes, until golden.

    Perfect Pumpkin Pie:


    • 1 (15 ounce) can pumpkin
    • 1 (14 ounce) can EAGLE BRAND(R) Sweetened Condensed Milk
    • 2 large eggs
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon salt
    • 1 (9 inch) unbaked pie crust


    1. Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.

    2. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

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