Friday, November 25, 2011

Big Thanksgiving Post

So I hope everyone's holiday was wonderful and spent with lots of loved ones. Ours was small with just my family, mother-in-law, and sister-in-law. It was nice and relaxing, I know, I know saying cooking Thanksgiving dinner "relaxing" but it was. It was relaxing because I prepped everything before I started cooking so it would just be easy to put together. I cut up the veggies and made the dessert the night before.

So now onto the recipes, I will be posting about the Turkey, Stuffing, Gravy, Green Bean Casserole, Candied Sweet Potatoes, Mashed Potatoes,  Peppermint Cheesecake(a special diabetic recipe) and Mason Jar Apple Pie. 

Tools for all recipes:

Cutting Board
Roasting Pan
2 Large Pans
1 Medium Sauce Pan
4 Mason Jars
2 Casserole Dishes
Basting Brush
2 Medium Mixing Bowl
2 Large Mixing Bowl
Cookie Sheet
9in Springform Pan
Hand mixer or Stand mixer 
Aluminum Foil
Meat Thermometer 

Ingredients for Turkey:

Turkey (whatever size you want)
1 C Broth
1 C Soften Butter, 1/2 C for herb mixture and 1/2 C for basting
1 Tbs Rosemary, diced
1 Tbs Thyme, diced
1 Tbs Sage, diced
1 Tbs Salt
1 Tbs Black Pepper


Pre-heat the oven to 325°F. Clean out turkey and set aside the neck and gizzards, which we will use in our gravy recipe. Separate the skin from the meat. Mix the soft butter with the herbs and spices. put butter mixture in between the skin and meat. Smooth over the meat. Place turkey in roasting pan with broth(any kind) and cover with aluminum foil, basting the turkey with the other 1/2 C butter every hour until done. The last 30 minutes take off the foil to brown. If you want stuffing in the turkey I have a recipe to follow. If you are stuffing the turkey you will add an extra 30 minutes to an hour of cooking. I cooked 13lb turkey and it took 4 1/2 hours. You will want to take it out when it reaches 160°F because it will continue carry over cooking while it rests.

Ingredients for Stuffing:

12 oz Dry Bread Cubes
1/4 C Butter
1 C Low Sodium Broth(any kind)
1 C Onion, diced
1 C Celery, diced
2 tsp Sage
2 tsp Salt
2 tsp Black Pepper
2 tsp Rosemary
2 tsp Thyme


Saute celery and onions with the butter.  Combine the sauteed veggies and butter with the bread cubes. Add the herbs and broth and mix until combined. Then place the stuffing into the turkey and bake until the bird is done. If baking in a dish place in oven for the last hour of while the bird is cooking. 

Ingredients for Gravy:

Neck from turkey
Gizzards from turkey
8 C Water
2 Stalks Celery
1 Carrot
1/4 Onion, Chopped
1 Clove Garlic
1 Sprig Rosemary
4 Sprigs Thyme
3 to 4 Leaves of Sage
1 Tbs Salt
1 Tbs Black Pepper
4 Tbs Flour


Place all ingredients except flour into medium sauce pan and boil. 

When the turkey is done strain into an a bowl, then place back into sauce pan except for about 1/4 cup of the broth. Whisk into the 1/4 cup the 4 tbs of flour then slowly add the flour mixture back into broth, continuously whisking on medium heat. Heat to a boil then let boil for 1 minute then turn of heat until ready to serve.  

Ingredients for Green Bean Casserole:

1 lb Fresh Green Beans
1 Can of Cream of Chicken
1/4 C Milk
1 tsp Black Pepper
1 Container of French Fried Onions


Slice the green beans into bite size pieces and boil them until soft, for about 10 minutes.

Combine the soup, milk, pepper, and beans into a casserole dish. Mix in 1/2 of the french fried onions into the mixture. Place in oven while the turkey rests.

Turn up the oven temperature to 375°F and bake for 20 minutes. For the last five minutes add the remaining french fried onions on top, until brown.  

Ingredients for Candied Sweet Potatoes:

1 lb Sweet Potatoes, peeled and cubed
1/4 C Brown Sugar
1/4 C Butter
1 tsp Cinnamon
1 tsp Nutmeg
1 tsp Salt
1 C Marshmallow


Peel, cube the sweet potatoes and boil for 10 minutes or until soft. 

Melt butter and add the sugar and spices. 

Then add the potatoes and mix until completely covered. 

Pour into casserole dish and top with small marshmallows. Bake with the green bean casserole until done. 


Ingredients for Mashed Potatoes:

1 lb Potatoes, peeled and cubed
1 Sprig Rosemary
3 Sprigs Thyme
3 Cloves Garlic
1 Tbs Salt
1/2 C Butter
1 C Milk
1 Tbs Black Pepper


Peel and cube potatoes. Place in large pan of cold water with the all the herbs except the salt and pepper. 

Place pan on medium high heat and bring to a boil. Boil until potatoes are fork tender. Drain potatoes and remove the sprigs of herbs then remove the leaves of rosemary and thyme and place into pan with the potatoes. Add the milk, butter, salt, and pepper into the potatoes and mash until desired consistency.

Ingredients for Peppermint Cheesecake:

1 C Chocolate Graham Cracker Crumbs
2 Tbs Reduced Fat Butter
2 8oz Fat Free Cream Cheese
1 8oz Reduced Fat Cream Cheese
1 14oz Can of Sweetened Condensed Milk
1 tsp Peppermint Extract
2 Eggs
12 Peppermint Patties(if using large patties), divided 8 and 4
1 Tbs Flour


Pre heat the oven to 325°F. In medium mixing bowl combine the graham cracker crumbs and melted butter, mix until all crumbs are coated with the butter. Press into the bottom of a 9 in spring form pan.  Then bake the crust for 10 minutes, then cool. 

In stand mixer, combine all cream cheeses and mix until smooth. Add in the sweetened condensed milk and eggs, mix until combined. Chop up 8 peppermint patties and toss in 1 tbs flour. Then mix into cheese mixture. Then add the 1 tsp of peppermint extract. Pour over crust and smooth. Then bake for 32-40 minutes or until the center is almost set. 

Cool and run a knife around the edges then refrigerate for at least an hour before serving. I like to chill overnight. Right before serving use the remaining 4 and cut in half and surround the cakes edges with them. I used the mini ones for my recipe though. 

Ingredients for Mason Jar Apple Pie:

Apple Pie Filling( you can use pre-made or make your own)
1 Pie Crust


Pre heat the oven to 375°F. Line the 4 mason jars with the pie crust about half way up. 

Then fill with the apple pie filling. Then place a round or special design top crust on top of filling. 

Then bake on a cookie sheet for 35 minutes or until tops are brown. 

I hope you enjoy the recipes and use them through out the year!

Happy Holidays!

1 comment:

  1. awe yummy food ! I can smell.
    Thanks for sharing recipe.

    Visit my blog and follow each other :).