by Hope Cross on Nov 22, 2011
In honor of Thanksgiving our staff has shared some of their favorite Thanksgiving recipes. I suspect if you are at all like me, you’ll want some or all of them fixed for you right now! Yum!
Brittany’s Stuffed Turkey Breast
I made this stuffed turkey breast recipe last Thanksgiving. It was really delicious, but most importantly I think the stuffing for the turkey breast is amazing, even without the turkey!
2 tablespoons Butter
1 medium onion, diced
1 stalk celery, diced
2 garlic cloves, minced
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
2 cups cubed and dried cornbread
1/2 cup chopped pecans, toasted
1/3 cup dried cranberries
1/2 cup chicken broth
1 boneless, turkey breast half, about 3 pounds
2 tablespoons Canola oil
Fresh thyme and sage, for garnish
Kosher Salt and freshly ground pepper
Preheat oven to 400 degrees.
Heat 2 tablespoons canola oil in a large skillet over medium heat. Once hot, add onions and celery and sauté until soft and translucent. Add garlic and garlic and cook for an additional 2 minutes, until fragrant. Add the fresh herbs, cornbread, pecans, cranberries and chicken broth, stirring well with a wooden spoon to fully incorporate. Let flavors marry together and warm on the stovetop for 2-3 minutes. Season stuffing with salt and freshly ground pepper. Remove from heat and let chill slightly.
Carefully remove the skin from the breast of the turkey, being careful not to tear. Place turkey breast, skin side up on a cutting board. Holding a knife parallel to work surface, slice through the breast, almost in half, without cutting it all the way through. Open the breast like a book.
Lay the turkey between two sheets of plastic wrap and pound out using a meat mallet, to an even thickness, about ½ to ¾ inch thick. Remove turkey from plastic wrap, season with salt and pepper, and spread stuffing evenly across the turkey breast, leaving a 3/4 inch border all around the edges.
Roll the turkey breast over the stuffing, creating a uniform log. Do not roll too tight or the stuffing will fall out. Wrap the skin around the breast, hiding the seam of the log. Use kitchen twine to tie and secure the shape, while keeping the stuffing intact. Season the outside of the turkey with salt and pepper.
Roast until a thermometer inserted to the stuffing registers 155 degrees, about 45 minutes. Remove from oven and let rest, tented with foil, for 15 minutes. The temperature should reach 165 after resting. Trim kitchen twine and slice. Garnish with fresh herbs.
Gale’s Sweet Potoato Casserole
3 cups cooked mashed sweet potatoes
1 cup sugar
1 tsp. vanilla
1/3 cup milk
1 stick butter
1 cup brown sugar
Beat together with electric mixer.
1/3 cup flour
1/3 cup margarine
1 cup chopped walnuts
Bake at 350 degrees for approx. 30 minutes.
Amanda’s Favorite is Green Bean Casserole!
1 (10 3/4 oz.) can CAMPBELL'S® Cream of Mushroom Soup
3/4 cup milk
1/8 tsp. black pepper
2 (9 oz. each) pkgs. frozen cut green beans, thawed*
1 1/3 cups FRENCH'S® Original or Cheddar French Fried Onions
MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup French Fried Onions.
BAKE at 350°F for 30 min. or until hot.
STIR. Top with remaining 2/3 cup onions. Bake 5 min. until onions are golden.
BUT - instead of Cream of Mushroom soup we use Cream of Potato and canned green beans instead of frozen!
Jessica’s Favorite is Dutch Apple Pie!
1 your favorite homemade pie crust or 1 ready-made pie crust
5 1/2 cups peeled cored sliced baking apples *see examples below
1 tablespoon lemon juice
1/2 cup granulated sugar
1/4 cup brown sugar, packed
3 tablespoons flour
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
3/4 cup flour
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1/3 cup butter or 1/3 cup margarine, room temperature
Preheat oven to 375°F.
Fit pie crust into pie plate.
In a large bowl, mix sliced apples, lemon juice, both sugars, flour, cinnamon and nutmeg.
Pile into crust.
In a medium bowl, with a pastry blender or a fork, mix flour, both sugars, and butter until coarsely crumbled.
Sprinkle evenly over apples.
Bake at 375°F for 50 minutes.
Rome Beauty (Queen of the bakers because cooking accentuates its flavor)
Golden Delicious (holds its shape well, unlike Red Delicious which should not be used for baking)
Granny Smith (tart and tangy)
Cortland (good sweet tart balance)
Pippin (good sweet tart balance)
Winesap (tangy, winelike)
Chuck's Mashed Buttercup Squash
Cut buttercup squash in half.
Scrape out seeds.
Place squash face down in Pyrex baking dish that has been sprayed with Pam.
Bake for 1 hour in oven at 350 degrees or until outer skin is soft.
Scrape out squash from skin.
Mash squash with butter, salt & pepper, and a dash of cinnamon & nutmeg.
Last but not least, the most important recipe:
A HAPPY THANKSGIVING
Ingredients: a pinch of hope
a dash of peace
a heaping mound of love
as many family & friends as you can find
Mix well. Enjoy!
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