Thanksgiving 2020

Thanksgiving 2020 MENU:

Appetizers:

Deviled Eggs (Pampered Chef Recipe)
Veggie, Cracker, and Cheese Tray


Dinner:

• Deep Fried Turkey
• Mashed Potatoes
• Candied Yams
• Sage Sausage Dressing
• Baked Beans
• Butternut Squash and Kale Salad
• Mac n' Cheese
• Cranberry Mousse
• Rolls (see bread recipe page)

Dessert:
Pumpkin Pie
Oreo Pie

TUESDAY:

Prep:

1. Chop herbs, onions, celery, and carrots for stuffing/dressing.
2. Chop ingredients for salad.
3. Grate Cheese for Mac n Cheese.
4. Prep turkey (see recipe link to food network below)
5. Make Strawberry Jello for cranberry mousse - use directions on  box, but substitute cranberry juice for cold water.
6. Make Flaky Pie Crust

 Flaky Pie Crust

2 1/2 cups flour

1 tsp salt

1 tbsp sugar

8 tbsp butter

6 tbsp Crisco shortening

1 tbsp white vinegar

2 tbsp - 1/4 cup water

Using a fork or a pastry blender, mix butter, shortening, salt, and flour together until it looks like small beads. Add vinegar and 2 tbsp water and mix until dough forms. If it is too dry to mix add water, a tbsp at a time until it comes together. Roll into a ball, cover with plastic wrap, and let rest 20 minutes (can be refrigerated for up to 3 days). 

Refridgerate until tomorrow, to roll out for pie.

WED - DAY BEFORE

Make Deviled Eggs, see recipe link above. Cover and refrigerate until day of.

Roast Squash

Poach Pears

Roast Yams/Sweet Potatoes and Squash 2 pounds sweet potatoes. peel and cube. Drizzle with olive oil. Bake on a sheet pan at 350F for 20 minutes (they will finish baking day of). Refrigerate for thanksgiving.

Baked Beans: 2 (11 oz) pork and beans. 1/4 cup ketchup. 1 tbsp deli style brown mustard, 1/4 cup brown sugar, 2 tbsp maple syrup. Mix together. Cook on stove top day of for 15-30 minutes, or until desired thickness is reached. Put into oven (or microwave) safe casserole dish.  Cover and refrigerate until day of.

Pumpkin Pie: 1 (15 oz) can pumpkin puree (NOT pie mix/filling), 1 (14 oz) can sweetened condensed milk, 1 tbsp pumpkin pie spice mix. Pour into uncooked pie crust. Bake 350F until set, about 40 minutes. Cool, cover and refrigerate until day of.

Oreo Pie

1 package of original Oreos
1 box instant chocolate pudding + ingredients, make according to package
2 cups whipped topping OR whipped cream

3-5 tbsp melted butter for crust
shaved chocolate or coco powder for decoration

To make crust: put 1/2 the package of Oreos in a food processor and mix until crumbly (or crush in a plastic bag with rolling pin). Add in butter. Pour into pie pan. Press the mixture into the pan and up the sides to make your crust.

Filling: make chocolate pudding according "pie directions" on package. Place 1/2 the pudding in the crust. Top with a layer of Oreos. Mix the other half of the chocolate pudding with the whipped topping/whip cream. Spread mixture on top of Oreo layer. Decorate top with shaved chocolate or cut up Oreos. Refrigerate for at least 2 hours before serving.

DAY OF (in order):

Deep Fried Turkey
See Alton Brown's recipe HERE   -  and BE CAREFUL!

Assemble appetizer:  veggie, cracker and cheese turkey tray 

Mac'n Cheese

Ingredients

1/2 lb elbow macaroni

3 tbsp butter

3 tbsp flour

3 cups milk

12 ounces sharp cheddar, shredded

salt

1/2 package bacon, crisped and drained

Fresh black pepper

Topping (optional):

3 tbsp butter

1 cup bread crumbs

Directions

Preheat oven to 350 degrees F.

Boil the pasta to al dente. The water, like all pasta water, should be salted before hand until it tastes like salt water.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, simmer, stirring constantly, until it starts to bubble. Turn down heat to medium. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni and bacon into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Sage, Sausage, and Apple Dressing

1 stick butter, unsalted

1 medium onion, finely diced

3 large stocks celery

2 granny smith apples, peeled, cored and chopped

1 pound Italian bulk sausage

2 garlic cloves, pressed

3 tsp poultry seasoning

4 tsp dried sage

2 tsp dried parsley flakes

2 tsp dried thyme

24 oz toasted/dry bread cubes

1 1/2 - 2 cups (1 pint) vegetable stock

Salt and freshly ground black pepper

Directions

Melt the butter in a large skillet and sauté the onions, celery, garlic, apples, and sausage, breaking up the sausage as you cook. When sausage is done add the seasonings and walnuts. Add the bread and moisten with the vegetable stock, add a little at a time stirring continuously, until all bread is moistened. Season stuffing with salt and pepper, to taste.

Place into a buttered casserole dish and bake (at same temp as turkey) for 35-45 minutes, or until top is browned.

Mashed Potatoes
4 baking potatoes, peeled and diced
4 tbsp butter
1/2 cup cream
1 tsp salt and pepper
Boil potatoes in a large stock pan until tender, do not over cook. Mash with potato masher or a ricer keep in pan. Add butter cream and salt and pepper. Mix over low heat until butter is melted and everything is incorporated. Serve in a serving bowl immediately. 

Candied Sweet Potatoes

sweet potatoes (roasted previously)

1 tsp pumpkin pie spice

1/2 cup brown sugar

1/2 teaspoon salt

6 tablespoons (3/4 stick) chilled unsalted butter, diced, plus more for greasing the baking dish

1 (10 1/2-ounce) bag mini marshmallows

Directions

Coat the bottom of a 13 by 9 by 2-inch glass baking dish with 2 tablespoons butter. 

Spread sweet potatoes out in the 13X9 dish. Sprinkle with salt, butter and sugar. Then top with marshmallows. Bake until the marshmallows are golden, about 20-25 minutes. Serve warm.

Kale Salad - recipe HERE I like to add in a handful of dried cranberries for extra Thanksgiving flair!

Heat baked beans in microwave ( 5 minutes) or oven (20 minutes)

Make Whipped Cream refrigerate until dessert time.

Warm rolls in oven, until warm, about 10 minutes.