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Thanksgiving Dinner
- Turkey and Gravy
- Cornbread or Regular Stuffing
- Baked Cranberry Relish**
- Sweet Potato Casserole**
- Cheesy Green Beans**
- Glazed Carrots and Peas
- Dinner Rolls
Thanksgiving Dessert
- Tammy's Pumpkin Roll**
- Pecan Pie** with Vanilla Ice Cream
Grocery List
This week's Grocery List can be downloaded here:
Grocery List for Thanksgiving, 2007 - PDF
Grocery List for Thanksgiving, 2007 - TXT (for PDAs or text editing)
Shopping List Software format (download shopping list free Windows software)
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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 **.
- 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.
Turkey with Gravy
Below you will find instructions for how to roast a wonderfully moist and flavorful turkey as well as some sites with alternate methods such as smoking or grilling a turkey. You may choose the method that you like the best. I don’t use a 12 lb. turkey; as beautiful as a large roasted turkey is, much of it goes to waste in my house. I use 2 turkey breasts instead of 1 whole turkey because my family prefers white meat.
If a turkey is small enough, it can be cooked in the crockpot which makes the best turkey and frees up your oven for other dishes. If you need to roast it in the oven, use a cooking bag according to the bag instructions. It will keep the meat as very moist. I use the Reynold’s Turkey Size cooking bags.
I am a big fan of McCormick's Turkey Rub. It is not on the shopping list but if you try it, I think you will be pleased. It is available at most US grocery stores. It is flavorful and when combined with slow roasting makes the most succulent turkey you have ever had.
To prepare your thawed turkey, remove the giblets (if any) and rub the skin with a couple of tablespoons of olive oil. If you are using Turkey Rub, use ¼ to ¹/3 cup and rub it all over the skin. Following the directions that came with your cooking bag, place the turkey in the bag and cook it at 325ºF according to the following guidelines. Times should be approximately the same for turkeys cooked in the crockpot, but I will warn you that a turkey cooked in the crockpot is not going to make the typical centerpiece turkey. It will be so tender that the meat will fall off of the bone and you will be lucky to get it out of the crockpot in one piece.
You can count on cooking an unstuffed turkey for 15 minutes per pound at 325ºF. Stuffed turkeys take slightly longer; about 18 minutes per pound at the same temperature. You should not stuff a turkey larger than 24 lbs. for safety reasons. The turkey is done when it reaches an all over internal temperature of 165 ºF (revised down from 180 ºF, which some people still prefer as the safest temperature). If you have any questions about safe handling of your turkey you may contact the USDA Meat and Poultry Hotline at (888) 674-6854 M-F from 10am-4pm EST.
For other options for cooking a turkey, check out these alternative methods:
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 pan to a saucepan through a strainer. In a glass jar (with a tight-fitting lid available) 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 remove any lumps.
Cornbread* or Regular Stuffing
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 .
Baked Cranberry Relish**
- 8 cups fresh* or frozen cranberries
- 3 1/2 cups sugar
- 2 cups orange marmalade
- 2 cups chopped walnuts, toasted
- 6 tbsp lemon juice
Combine cranberries and sugar in an ungreased 9x13 inch baking dish and bake, covered, at 350° F for 1 hour. Combine the marmalade, nuts and lemon juice in a large bowl. Stir cranberry mixture into marmalade mixture. Cover and refrigerate until chilled. Serve over turkey.
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°F 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
Cheesy Green Beans**
Thanks to my friend, Ana Schepens for sharing this family favorite.
- 4 cans green beans
- 2 cans cream of mushroom soup
- 2 (5 oz.) jars KRAFT OLD ENGLISH Sharp Pasteurized Process Cheese Spread cheese (substitute Cheese Whiz or Velveeta if you can't find Old English Cheese)
- 1 sleeve Saltine crackers
Drain green beans and stir all ingredients together over medium heat until cheese is melted and well blended. Pour into casserole dish, and heat at 350° F until bubbly, about 20-30 minutes. Sprinkle with crushed saltines and allow to brown for a few extra minutes.
Doubles and even triples easily for large crowds, just keep the ingredient ratio the same.
**You can prepare this dish ahead of time and refrigerate. About 40 minutes before meal time, heat at 350°F and follow remaining instructions.
Glazed Carrots and Peas
- 2 tsp cornstarch
- 2 tsp sugar
- 1/4 cup chicken broth
- 1 tbsp soy sauce
- 1 tsp garlic, minced
- 1 1/2 tsp gingerroot, minced
- 4 cups carrots, sliced thin
- 4 cups sugar snap peas
- 1/2 cup sherry or additional chicken broth
- 2 tbsp lemon juice
Combine cornstarch and sugar in a bowl. Stir in broth and soy sauce until well blended; set aside. Coat a non-stick skillet with cooking spray and saute the garlic and gingerroot for about 1 minute. Add carrots, peas and sherry (or additional broth) and reduce heat to low. Cook for 8-10 minutes or until vegetables are tender. Stir in soy sauce mixture and bring to a boil. Cook for about 2 minutes, stirring occasionally until thickened. Stir in lemon juice and serve.
Dinner Rolls
Homemade or frozen.
Dessert Recipes
Tammy's Pumpkin Roll**
This wonderful and pretty holiday dessert is such a hit in our family that my sister-in-law, Tammy Mixon, always makes 2 so we don't run out! Thanks, Tammy!
Cake:
- 3 eggs
- 1 cup white sugar
- 2/3 cup solid pack pumpkin puree
- 1 teaspoon lemon juice
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 cup chopped pecans
- confectioners' sugar for dusting
Filling:
- 1 (8 ounce) package cream cheese
- 4 tablespoons butter
- 1 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- confectioners' sugar for dusting
Preheat oven to 350° F (175° C). Grease and flour a 10x15 inch jellyroll pan.
In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin and lemon juice. Combine the flour, baking powder, salt, cinnamon, and ginger; stir into the pumpkin mixture. Spread batter evenly into the prepared pan. Sprinkle pecans over the top of the batter.
Bake for 12 to 15 minutes, or until the center springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been dusted with confectioners' sugar. Roll up cake using towels, and let cool for about 20 minutes.
In a medium bowl, combine cream cheese, butter, 1 cup confectioners' sugar, and vanilla. Beat until smooth. Unroll pumpkin cake when cool, spread with filling, and roll up. Place pumpkin roll on a long sheet of waxed paper, and dust with confectioners' sugar. Wrap cake in waxed paper, and twist ends of waxed paper like a candy wrapper. Refrigerate overnight. Serve chilled; before slicing, dust with additional confectioners' sugar.
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° F for 10 minutes. Reduce heat to 300° F 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.
