Thanksgiving Dinner Menu

Welcome to the menu for Thanksgiving Dinner for 2006! In order to make the best use of Menus 4 Moms, before beginning the Menu please read the Menus 4 Moms plan basics. If you have questions, please check the FAQ page.

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Thanksgiving Dinner Menu 2006

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Thanksgiving Dinner - Recipes

Turkey and gravy
Cranberry Sauce
Green Bean Casserole**
Sweet Potato Casserole**
Cornbread or Regular Stuffing
Squash Casserole**
Broccoli with Lemon Juice and Parmesan Cheese

Dessert - Recipes

Easy Refrigerator Pumpkin Pie**
Pecan Pie** with Vanilla Ice Cream

** Indicates a dish that can be made ahead

Grocery List

This week's Grocery List can be downloaded here:

Grocery List for Thanksgiving 2006 - PDF

Shopping List Software format (download shopping list free Windows software)

Dinner Recipes

Notes:

This menu should serve 10-12 adults plus smaller children comfortably. If you have growing teens, big appetites, or more people, I suggest doubling several of the side dishes and cooking a larger turkey. You may wish to add some homemade mashed potatoes as well.
Several of these dishes can be made ahead and refrigerated until time to bake. They are marked with **. The squash casserole can be prepared in advance and frozen. Put it in the refrigerator two days ahead to thaw it.
Be absolutely sure to give your turkey enough time in the refrigerator to thaw!! Nothing is worse than finding a frozen turkey on Thanksgiving morning. Allow at least one day of refrigerator thawing for every 4 lbs. of turkey. Source: Butterball.com
The size of the turkey you buy will depend on the number of guests you are having and how many leftovers you want to have. I am including a 12-lb. turkey on the list, but adjust this according to your needs.
If you have a turkey dilemma, call the experts at the Butterball Turkey Talk-Line at 1-800-323-4848. Specially trained home economists will be ready and waiting to take America's calls beginning November 1 at 8 a.m. CST.
Next week's menu includes a couple of dishes to use your leftover turkey, so don't feel the need to polish off all of your leftovers.
Don't forget to open and slice your cranberry sauce and put it on the table. It is easy to forget something that takes virtually no preparation.

Turkey with Gravy

I am not going to reinvent the wheel with this one. Butterball has an excellent description of how to roast a perfect turkey, so I am sending you there:

Easy cooking guide: How to roast to perfection

I have found that if my turkey is small enough, cooking it in the crockpot makes the best turkey and frees up my oven for other dishes. If I do roast it in the oven, I use a cooking bag. Personally, I use 2 turkey breasts instead of 1 whole turkey we prefer white meat.

I am a big fan of McCormick's Turkey Rub. It is flavorful and when combined with slow roasting makes the most succulent turkey you have ever had.

For other options for cooking a turkey, check out these alternative methods:

Smoked turkey

Grilled turkey

Clemson Extension Office's guide to cooking a turkey includes roasting, smoking, microwaving, and deep frying as well as safety considerations.

Gravy preparation

When the turkey is done, transfer the juices from the baking bag or roasting pan to a saucepan through a strainer. In a glass jar I put 1/2 cup warm water and 2 Tbsp. flour. Tighten the lid and shake vigorously until the flour is dissolved. If your turkey came with a gravy packet, you can use that instead of the flour and water. Heat, stirring frequently, until gravy is thickened. If you need to stretch your gravy, add all or part of a can of chicken broth. Pour the gravy through a strainer into a gravy boat to avoid lumps.

Green Bean Casserole**

2 cans French cut green beans
1 can of French onions
1 cup of whole milk
1 teaspoon ground pepper (or to your liking)
1 can of cream of mushroom soup

Mix green beans, milk, pepper, soup and 3/4 can of onions. Bake at 375° for 35 minutes stirring frequently. Add the remainder of onions and bake 5 minutes.

Sweet Potato Casserole**

1- 40 oz. can yams, drained
1/4 cup butter, melted
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
3 cups mini marshmallows

In a medium bowl, beat yams, melted butter, cinnamon, salt, and nutmeg on medium speed until well blended. Spoon into a microwave-safe baking dish that has been sprayed with non-stick cooking spray. If baking in the oven, top with marshmallows. Bake at 350° for 15-20 minutes or until casserole is hot and marshmallows are lightly browned.

If your oven is overflowing, this dish can be prepared in the microwave. Be sure to use a microwave-safe dish if you think you might cook it in the microwave. If using the microwave, follow these heating instructions: Heat casserole on High for 8-10 minutes before adding marshmallows. Add marshmallows, then heat an additional 30-60 seconds until marshmallows begin to melt.

** If preparing this dish ahead, wait until ready to bake to add the marshmallows.

Cornbread or Regular Stuffing

Note: For easier preparation, chop and saute your onion and celery the day before and refrigerate until needed.

1 bag Pepperidge Farm stuffing, cornbread or regular
1 onion, chopped
2 stalks celery, chopped
olive oil
1 can chicken broth
1 stick butter, melted

Saute celery and onion on stovetop in olive oil. In a saucepan, heat broth and butter to boiling. In a large bowl, combine celery, onion, stuffing mix, and heated broth and butter. Mix well, adding up to 2/3 cup water if necessary for correct consistency. Serve immediately.

If you wish to stuff your turkey, follow the safety guidelines found in Butterball's Top Turkey FAQs .

Squash Casserole **

3 lb. yellow summer squash
2 carrots
2 onions (from freezer, thawed)
1 can cream of chicken soup
1 cup sour cream
1 small jar diced pimiento
1 stick butter
18 oz. Pepperidge Farm stuffing mix

Wash and slice all vegetables except onions. Put all in a large sauce pan or Dutch oven, salt to taste, and cover with water. Boil until tender. Add onions, drain, mash together, and cool.

Mix soup, sour cream, and pimiento. Add to vegetables and mix well.

In a skillet, melt the butter and mix in the stuffing mix. Spray a 9x12 pan with cooking spray. Spread bottom with 1/2 of the stuffing mixture. Spread the vegetable mixture on the stuffing, then cover with the remaining stuffing mixture.Bake at 375° for 45 minutes.

Broccoli with Lemon Juice and Parmesan Cheese

Family pack (32 oz.) frozen broccoli
lemon juice
1/2 cup Parmesan cheese

Steam or boil broccoli according to instructions. Drain. Place in a serving bowl and sprinkle with 1 Tbsp. lemon juice (or more to taste). Toss to distribute evenly and sprinkle with Parmesan cheese. Serve warm.

Dessert Recipes

Easy Refrigerator Pumpkin Pie (makes 2)**

2 prepared graham cracker pie crusts
3 cups cold milk
2 pkg (6 serving size) vanilla pudding
12 oz. frozen whipped topping, thawed
1 tsp. pumpkin pie spice
1 cup pumpkin puree
8 oz. pecan halves
5 Tbsp. brown sugar
4 Tbsp. butter

In a microwave-safe bowl, melt butter. Add brown sugar and stir until dissolved. Add pecan halves and stir until coated. Cool.

In a large bowl, combine milk and dry pudding mixes. Beat 2 minutes. Add pumpkin puree and pumpkin pie spice and mix until well blended. Gently fold in 1/3 (4 oz.) of the whipped topping. Spread 1/4 of the pumpkin mixture in each pie plate. Sprinkle with 1/4 of pecans. Top each pie with 1/4 of the pumpkin mixture, then spread 1/2 of the remaining whipped topping on each pie. Sprinkle with remaining nuts and refrigerate until ready to serve.

Marmy's Pecan Pie** with Vanilla Ice Cream

3 Eggs
3/4 cup Granulated Sugar
3/4 cup white corn syrup
dash of salt
1/4 cup melted butter
1 tsp. vanilla extract
1 cup chopped pecans
Unbaked 9-inch pie crust
Vanilla ice cream

Beat eggs thoroughly; add sugar, syrup and salt mixing well. Add butter and vanilla: mix well. Put pecans on bottom of pie shell. Pour mixture over nuts. Bake at 400 degrees for 10 minutes. Reduce heat to 300 and cook for 35 minutes. Serve with vanilla ice cream.

* Indicates that of the options listed, this item is the one on the grocery list