Recipes For Thanksgiving That Will Please A Crowd

 

November 25, 2019

Roast Turkey Breast With Rosemary, Sage And Thyme

Makes 8 servings.

Perfect for a holiday gathering, this roast turkey breast can be prepared in less time than a whole turkey. Enjoy!

Ingredients:

3 pounds turkey breast half (with skin and bones)

1 onion, large quartered

1 carrot, large quartered

1 teaspoon dried sage

1 teaspoon dried thyme

1 teaspoon rosemary

3 tablespoons olive oil

salt and pepper (to taste, optional)

chicken broth (or margarine, for basting, optional)

Directions:

Preheat oven to 400°F. Place turkey breast in roasting pan along with onion and carrot.

Mix spices with olive oil. Rub turkey with olive oil.

Roast turkey at 400°F for 15 minutes. Baste with margarine and chicken broth (optional).

Reduce turkey temperature to 350°F and roast turkey, basting every 20 minutes with pan juices (or margarine and chicken broth), about 1 hour and 15 minutes, or until meat thermometer inserted in thick part of meat registers 165°F.

Remove to carving board and let rest for 10 minutes.

Grandma’s Stuffing

Makes 8 servings.

This stuffing has lots of crunch and flavor from the apples, celery, and onions. Whole wheat bread gives this recipe a boost of whole grains.

Ingredients:

10 cups whole wheat bread cubes (or white bread or buns, dry)

1/3 cup water

1/2 cup onion (chopped)

1/2 cup celery (chopped)

1 teaspoon parsley, dried (or 1 Tbsp fresh parsley chopped)

1/4 teaspoon salt

1/4 teaspoon black pepper

1 1/2 cups milk

1 egg (lightly beaten)

2 apples (optional - medium, pared, cored and chopped, or 1/4 cup raisins)

Directions:

Preheat oven to 350 degrees.

Put cubes in a large bowl. Set aside.

Put water in medium saucepan. Add onion, celery, parsley, salt and pepper. Cook for 5 minutes. Do not drain. Pour over bread cubes.

Stir in milk and egg. Gently stir in apples, and raisins, if desired.

Spoon into a greased 2-quart baking dish. Bake at 350 degrees for 1 hour.

Hearty Mashed Potatoes

Makes 6 servings.

Ingredients:

4 potatoes (baking, peeled and cut in chunks, about 2 pounds)

1 can garbanzo beans (15 ounce, drained)

3/4 cup milk, non-fat (or fortified soy milk)

1/4 cup Parmesan cheese

1/2 teaspoon garlic powder

black pepper (to taste)

Directions:

Place the potatoes in a large sauce pan and cover with water. Bring to a boil over high heat then reduce to a simmer.

Add the garbanzo beans 10 minutes after potatoes start cooking. Continue cooking until potatoes are fork tender, about 20 minutes.

Drain water and place the sauce pan back on the stove. Mash the beans and potatoes using a potato masher or hand beaters.

Add the milk, cheese and seasonings. Reheat if necessary. Serve hot.

Candied Yams

Makes 6 servings.

Enjoy this side dish for a Thanksgiving treat or anytime yams are in season.

Ingredients:

1 1/2 cups yams

1/4 cup brown sugar (packed)

1 teaspoon flour (sifted)

1/4 teaspoon salt

1/4 teaspoon cinnamon (ground)

1/4 teaspoon orange peel

1 teaspoon margarine, tub (soft, unsalted)

1/2 cup orange juice

Directions:

Preheat oven to 350 degrees Fahrenheit.

Cut yams in half and boil until tender, but firm (about 20 minutes). When cool enough to handle, peel and slice into ¼-inch thickness.

Combine sugar, flour, salt, cinnamon, nutmeg, and grated orange peel.

Place half of sliced yams in medium-sized casserole dish. Sprinkle with spiced sugar mixture.

Dot with half the amount of margarine.

Add second layer of yams, using the rest of the ingredients in the order above. Add orange juice.

Bake uncovered for 20 minutes.

Green Bean Sauté

Makes 6 servings.

Jazz up green beans with mushrooms, onions, and garlic in a quick and easy vegetable side dish.

Ingredients:

1 cup onion (chopped)

1 cup mushrooms (sliced)

1 teaspoon garlic (minced)

1 can green beans (16 ounce, drained, cut)

Directions:

Spray a skillet with non-stick cooking spray.

Sauté onions, mushrooms, and garlic.

Add green beans and heat thoroughly.

Apple Cranberry Salad Toss

Makes 8 servings

Enjoy the best of fall flavors with this sweet and tart green salad. Light yet crisp, it’s a perfect dish for fall.

Ingredients:

1 head of lettuce (about 10 cups)

2 apples (medium, sliced)

1/2 cup walnuts (chopped)

1 cup dried cranberries

1/2 cup green onions (sliced)

3/4 cup vinaigrette dressing

Directions:

Toss lettuce, apples, walnuts, cranberries, and onions in a large bowl.

Add dressing; toss to coat. Serve immediately.

Homemade Cranberry Sauce

Makes 8 servings.

A tangy and flavorful cranberry sauce that can be prepared in a flash!

Ingredients:

3 cups fresh cranberries (12 ounces, can also use frozen)

1 orange

1 cup sugar

Directions:

Place all ingredients in a blender and blend until mixed well.

Heat up and serve over turkey, ice cream sandwiches, etc.

Note: 1 cup white grape juice concentrate can be substituted for 1 cup sugar.

Pumpkin Cheese Pie

Makes 16 servings.

A great option for cheesecake lovers. Less fat and saturated fat than a standard cheesecake but all of the flavor.

Ingredients:

8 ounces cream cheese, reduced fat

8 ounces cream cheese, non-fat

2 egg

4 egg whites

1 1/4 cups sugar

1 can pumpkin (29 ounces)

1 teaspoon ginger

1 tablespoon cinnamon

2 graham cracker pie crusts (9 inch)

Directions:

Preheat oven to 350 degrees.

Place the cream cheese, eggs, and sugar in a large mixing bowl. Mix at medium speed until creamed. Add the remaining ingredients and mix at medium speed until ingredients are well mixed. Spoon the mixture evenly in each pie crust and place both in the oven for approximately 50 minutes until pies look firm in the middle.


 
 

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