For simplicity, all pictures & recipes are from AllRecipes.com, but have been altered with my own tried & true ingredients & techniques.
MENU:
Main-Juicy Turkey
Side Dish 1-Sausage & Cornbread Dressing
Side Dish 2-Traditional Mashed Potatoes
Side Dish 3-Best Green Bean Casserole
Side Dish 4-Praline Sweet Potato Souffle
Side Dish 5-Coconut Ambrosia Salad
Gravy-The Best Turkey Gravy
Sauce-Cranberry Sauce Extraordinaire
Bread-High Rise Dinner Rolls
Desserts-Assorted Pies from Costco
RECIPES:
Juicy Turkey
Ingredients
2 T dried parsley
2 T ground dried rosemary
2 T dried sage
2 T dried thyme
1 T lemon pepper
1 T salt
1 15 lb turkey, neck and giblets removed
2 stalks celery, chopped
1 orange, cut into wedges
1 onion, chopped
1 carrot, chopped
1 chicken broth, 14.5
1 almond champagne, 750 ml
2 T ground dried rosemary
2 T dried sage
2 T dried thyme
1 T lemon pepper
1 T salt
1 15 lb turkey, neck and giblets removed
2 stalks celery, chopped
1 orange, cut into wedges
1 onion, chopped
1 carrot, chopped
1 chicken broth, 14.5
1 almond champagne, 750 ml
Directions
1. Preheat an oven to 350 degrees F (175 degrees C). Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
2. Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. Truss if desired, and place the turkey into the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.
3. Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
2. Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. Truss if desired, and place the turkey into the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.
3. Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
Sausage & Cornbread Dressing
Ingredients
1 12 oz pkg refrigerated biscuit dough
1 8 oz pkg corn bread mix, baked, cooled & dried
1 C onion, diced
1 C celery, diced
1/2 C butter, softened
1/2 t salt
1/2 t pepper
2 14.5 oz cans Chicken Broth
1/8 lb. pork sausage, cooked, drained
2 eggs, hard-boiled, cooled
1 t dried sage
Directions
1 12 oz pkg refrigerated biscuit dough
1 8 oz pkg corn bread mix, baked, cooled & dried
1 C onion, diced
1 C celery, diced
1/2 C butter, softened
1/2 t salt
1/2 t pepper
2 14.5 oz cans Chicken Broth
1/8 lb. pork sausage, cooked, drained
2 eggs, hard-boiled, cooled
1 t dried sage
Directions
1. Prepare biscuits (enough to make 4 cups crumbled), and one 8x8 inch pan cornbread according to package directions. Cool and crumble.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a small pot, combine onion, celery, margarine and chicken broth. Bring to boil and cook vegetables until tender.
4. In a 2-quart casserole dish, combine 4 cups crumbled cornbread, 4 cups biscuit crumbs, salt, pepper, sausage, chopped eggs and sage. Pour broth and vegetables over bread mixture, and stir until combined.
5. Bake in the preheated oven for 30 to 45 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a small pot, combine onion, celery, margarine and chicken broth. Bring to boil and cook vegetables until tender.
4. In a 2-quart casserole dish, combine 4 cups crumbled cornbread, 4 cups biscuit crumbs, salt, pepper, sausage, chopped eggs and sage. Pour broth and vegetables over bread mixture, and stir until combined.
5. Bake in the preheated oven for 30 to 45 minutes.
Traditional Mashed Potatoes
Ingredients
6 medium russet potatoes, peeled and cubed
1/2 C evaporated milk
1/4 C butter
3/4 t salt
dash pepper
6 medium russet potatoes, peeled and cubed
1/2 C evaporated milk
1/4 C butter
3/4 t salt
dash pepper
Directions
Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well. Add milk, butter, salt and pepper; hand mix or mash until light and fluffy.
Best Green Bean Casserole
Ingredients
1 can 10 oz cream of mushroom soup
3 oz. Velveeta, cubed
1 T real bacon bits
1 4 oz can mushroom stems and pieces, drained
2 cans green beans, drained
1 2.8 oz can French-fried onions
1 can 10 oz cream of mushroom soup
3 oz. Velveeta, cubed
1 T real bacon bits
1 4 oz can mushroom stems and pieces, drained
2 cans green beans, drained
1 2.8 oz can French-fried onions
Directions
1. Preheat the oven to 325 degrees F (165 degrees C).
2. Heat the undiluted cream of mushroom soup in a saucepan over medium heat. Stir in the processed cheese and bacon, and continue stirring until completely melted. Remove from the heat, stir in the mushrooms, then the green beans until evenly coated. Pour the mixture into a casserole dish, and top with the fried onions, leaving a 1 inch margin around the sides.
3. Bake for 25 to 30 minutes in the preheated oven, until heated through and bubbly. Check near the end of cooking to make sure the onions aren't getting too brown.
2. Heat the undiluted cream of mushroom soup in a saucepan over medium heat. Stir in the processed cheese and bacon, and continue stirring until completely melted. Remove from the heat, stir in the mushrooms, then the green beans until evenly coated. Pour the mixture into a casserole dish, and top with the fried onions, leaving a 1 inch margin around the sides.
3. Bake for 25 to 30 minutes in the preheated oven, until heated through and bubbly. Check near the end of cooking to make sure the onions aren't getting too brown.
Praline Sweet Potato Souffle
Ingredients
3 C sweet potatoes, cooked, cooled,, mashed
3/4 C sugar
1/3 C butter, softened
2 eggs
1 t vanilla extract
1/2 C milk
1 C coconut
1/3 C all-purpose flour
1 C brown sugar, packed
1 C walnuts, chopped
1/3 C butter, melted
Directions
3 C sweet potatoes, cooked, cooled,, mashed
3/4 C sugar
1/3 C butter, softened
2 eggs
1 t vanilla extract
1/2 C milk
1 C coconut
1/3 C all-purpose flour
1 C brown sugar, packed
1 C walnuts, chopped
1/3 C butter, melted
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the mashed sweet potatoes with the white sugar, soft butter or margarine, beaten eggs, vanilla and milk. Spoon into a 2 quart oven proof baking dish.
3. Combine the coconut, flour, brown sugar, chopped nuts and melted butter. Sprinkle over the top of the sweet potatoes.
4. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.
2. Combine the mashed sweet potatoes with the white sugar, soft butter or margarine, beaten eggs, vanilla and milk. Spoon into a 2 quart oven proof baking dish.
3. Combine the coconut, flour, brown sugar, chopped nuts and melted butter. Sprinkle over the top of the sweet potatoes.
4. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.
Coconut Ambrosia Salad
Ingredients 1 can mandarin oranges, drained
1 can pineapple, drained
3 1/2 cups whipped topping, frozen-thawed
2 C coconut, shredded, sweet
2 C miniature marshmallows
1/2 C milk
1 can fruit cocktail, drained
2 apples, peeled, cored and diced
Directions
1. In a large bowl, combine the oranges, pineapple, chopped apples, fruit cocktail, whipped topping, coconut, marshmallows and milk.
2. Mix together well and chill 1 hour before serving.
2. Mix together well and chill 1 hour before serving.
The Best Turkey Gravy
Ingredients
1 1/4 pounds giblets and neck from turkey
1 C onion, chopped
1 C celery, chopped
1 pinch pepper, or to taste
2 1.2 oz pkg dry turkey gravy mix
3 14.5 oz cans chicken broth, or more as needed
1 3/4 C turkey drippings
1/4 C quick-mixing flour (such as Wondra®)
1/2 C milk
Directions
1 1/4 pounds giblets and neck from turkey
1 C onion, chopped
1 C celery, chopped
1 pinch pepper, or to taste
2 1.2 oz pkg dry turkey gravy mix
3 14.5 oz cans chicken broth, or more as needed
1 3/4 C turkey drippings
1/4 C quick-mixing flour (such as Wondra®)
1/2 C milk
Directions
1. Remove the wrapping, and place the giblets and turkey neck into a large saucepan with onion, celery, white pepper, and turkey gravy mix. Pour the chicken broth over the mixture, bring to a simmer over medium-low heat, and simmer for 30 minutes. Remove the turkey liver and set aside. Allow the stock to simmer for 2 1/2 more hours. Stock should equal about 3 cups; add more chicken broth if necessary. Remove the giblets and chop them if you want to put them back into the gravy. Chop the liver if desired. Strain the stock into a saucepan; discard bones and spent vegetables.
2. When the turkey is finished roasting, pour the drippings into a fat separator or bowl, and skim off the fat. In a bowl, whisk the quick-mixing flour with the pan drippings until smooth, then whisk the flour mixture into the stock. Bring the gravy mixture to a simmer over medium heat, whisking constantly, and add the chopped giblets, if desired.
2. When the turkey is finished roasting, pour the drippings into a fat separator or bowl, and skim off the fat. In a bowl, whisk the quick-mixing flour with the pan drippings until smooth, then whisk the flour mixture into the stock. Bring the gravy mixture to a simmer over medium heat, whisking constantly, and add the chopped giblets, if desired.
Cranberry Sauce Extraordinaire
Ingredients 1 C water
1 C sugar
1 bag cranberries (fresh), 12 oz
1 orange, peeled and pureed
1 apple, peeled, cored and diced
1 pear, peeled, cored and diced
1 C pecans, chopped
1/2 t salt
1 t ground cinnamon
1/2 t ground nutmeg
1 C sugar
1 bag cranberries (fresh), 12 oz
1 orange, peeled and pureed
1 apple, peeled, cored and diced
1 pear, peeled, cored and diced
1 C pecans, chopped
1/2 t salt
1 t ground cinnamon
1/2 t ground nutmeg
Directions
In a medium saucepan, boil water and sugar until the sugar dissolves. Reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg. Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst. Remove from heat, and let cool to room temperature.
High Rise Dinner Rolls
Ingredients
1 T sugar
1/4 cup warm water, (100 degrees F/40 degrees C)
1 package active dry yeast
1/2 C instant mashed potato flakes
1 C whole wheat flour
2 C all-purpose flour
1 C buttermilk - warm, (no more than 110 degrees F/45 degrees C)
3 T butter, softened
2 T sugar
1 T salt
1 egg
1/2 t vegetable oil, or as needed
2 T butter, melted, divided
Directions
1. Dissolve 1 tablespoon sugar in warm water in a small bowl, and sprinkle the yeast over the water. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
2. In a bowl, mix together the potato flakes, whole wheat flour, and unbleached flour. In a large bowl, mix together the buttermilk, softened butter, 2 tablespoons of sugar, salt, and egg until the mixture is well combined. Pour the yeast mixture into the buttermilk mixture, and add the flour mixture by half cups, stirring until the ingredients form a soft dough. Turn the dough out onto a well-floured surface, and knead until smooth and elastic, about 3 minutes.
3. Shape the dough into a ball, oil the surface with vegetable oil, cover, and let rise in a warm place until doubled, about 1 hour.
4. Gently punch down the dough, and divide into 9 equal pieces. Shape the pieces into balls. Grease an 8x8-inch baking dish, and place the rolls into the dish so the rolls slightly touch each other. Brush the tops with melted butter. Cover the rolls with plastic wrap, and allow to rise in a warm place until doubled, 30 to 45 minutes. The rolls should rise above the top of the pan and be crowding each other.
5. Preheat oven to 400 degrees F (200 degrees C). Bake the rolls in the preheated oven until golden brown, 25 to 30 minutes.
6. Brush the tops of the hot rolls with another coating of melted butter, allow to cool slightly, turn the rolls out of the pan, and pull apart. Serve warm.
1 T sugar
1/4 cup warm water, (100 degrees F/40 degrees C)
1 package active dry yeast
1/2 C instant mashed potato flakes
1 C whole wheat flour
2 C all-purpose flour
1 C buttermilk - warm, (no more than 110 degrees F/45 degrees C)
3 T butter, softened
2 T sugar
1 T salt
1 egg
1/2 t vegetable oil, or as needed
2 T butter, melted, divided
Directions
1. Dissolve 1 tablespoon sugar in warm water in a small bowl, and sprinkle the yeast over the water. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
2. In a bowl, mix together the potato flakes, whole wheat flour, and unbleached flour. In a large bowl, mix together the buttermilk, softened butter, 2 tablespoons of sugar, salt, and egg until the mixture is well combined. Pour the yeast mixture into the buttermilk mixture, and add the flour mixture by half cups, stirring until the ingredients form a soft dough. Turn the dough out onto a well-floured surface, and knead until smooth and elastic, about 3 minutes.
3. Shape the dough into a ball, oil the surface with vegetable oil, cover, and let rise in a warm place until doubled, about 1 hour.
4. Gently punch down the dough, and divide into 9 equal pieces. Shape the pieces into balls. Grease an 8x8-inch baking dish, and place the rolls into the dish so the rolls slightly touch each other. Brush the tops with melted butter. Cover the rolls with plastic wrap, and allow to rise in a warm place until doubled, 30 to 45 minutes. The rolls should rise above the top of the pan and be crowding each other.
5. Preheat oven to 400 degrees F (200 degrees C). Bake the rolls in the preheated oven until golden brown, 25 to 30 minutes.
6. Brush the tops of the hot rolls with another coating of melted butter, allow to cool slightly, turn the rolls out of the pan, and pull apart. Serve warm.
GROCERY LIST:
Baking Goods
active dry yeast, 1 package
all-purpose flour, 2 1/3 cups
brown sugar, 1 cup
coconut, 3 cups
corn bread mix, 1-8 oz pkg
dried parsley, 2 tablespoons
dried sage, 2 tablespoons
dried sage, 1 teaspoon
dried thyme, 2 tablespoons
evaporated milk, 1/2 cup
ground cinnamon, 1 teaspoon
ground dried rosemary, 2 tablespoons
ground nutmeg, 1/2 teaspoon
lemon pepper, 1 tablespoon
miniature marshmallows, 2 cups
pecans, 1 cup
pepper, dash
pepper, 1 pinch
pepper, 1/2 teaspoon
quick-mixing flour (such as Wondra®), 1/4 cup
salt, 1 tablespoon
salt, 2 3/4 teaspoon
sugar, 1 3/4 cup & 3 tablespoons
vanilla extract, 1 teaspoon
vegetable oil, 1/2 teaspoon
walnuts, 1 cup
whole wheat flour, 1 cup
Beverages
almond champagne, 1
Canned Goods
chicken broth, 6-14.5 oz cans
cream of mushroom soup, 1 can-10 oz
fruit cocktail, 1 can
green beans, 2 cans
mandarin oranges, 1 can
mushroom stems and pieces, 1-4 oz can
pineapple, 1 can
Dairy
butter, 1 5/12 cups
butter, 5 tablespoons
buttermilk, 1 cup
eggs, 5
milk, 1 1/2 cup
Deli
refrigerated biscuit dough, 1-12 oz pkg
Frozen Food
whipped topping, 3 1/2 cups
Meat/Seafood
pork sausage, 1/8 lb
turkey, 1 15 lb
Pasta/Rice/Beans
instant mashed potato flakes, 1/2 cup
Produce
apple, 3
carrot, 1
celery, 2 cup & 2 stalks
cranberries (fresh), 1 bag
medium russet potatoes, 6
onion, 1 whole & 2 cups
orange, 2
pear, 1
sweet potatoes, 3 cups
Condiments
dry turkey gravy mix, 2-1.2 oz pkg
French-fried onions, 1-2.8 oz can
real bacon bits, 1 T
Velveeta, 3 oz.
active dry yeast, 1 package
all-purpose flour, 2 1/3 cups
brown sugar, 1 cup
coconut, 3 cups
corn bread mix, 1-8 oz pkg
dried parsley, 2 tablespoons
dried sage, 2 tablespoons
dried sage, 1 teaspoon
dried thyme, 2 tablespoons
evaporated milk, 1/2 cup
ground cinnamon, 1 teaspoon
ground dried rosemary, 2 tablespoons
ground nutmeg, 1/2 teaspoon
lemon pepper, 1 tablespoon
miniature marshmallows, 2 cups
pecans, 1 cup
pepper, dash
pepper, 1 pinch
pepper, 1/2 teaspoon
quick-mixing flour (such as Wondra®), 1/4 cup
salt, 1 tablespoon
salt, 2 3/4 teaspoon
sugar, 1 3/4 cup & 3 tablespoons
vanilla extract, 1 teaspoon
vegetable oil, 1/2 teaspoon
walnuts, 1 cup
whole wheat flour, 1 cup
Beverages
almond champagne, 1
Canned Goods
chicken broth, 6-14.5 oz cans
cream of mushroom soup, 1 can-10 oz
fruit cocktail, 1 can
green beans, 2 cans
mandarin oranges, 1 can
mushroom stems and pieces, 1-4 oz can
pineapple, 1 can
Dairy
butter, 1 5/12 cups
butter, 5 tablespoons
buttermilk, 1 cup
eggs, 5
milk, 1 1/2 cup
Deli
refrigerated biscuit dough, 1-12 oz pkg
Frozen Food
whipped topping, 3 1/2 cups
Meat/Seafood
pork sausage, 1/8 lb
turkey, 1 15 lb
Pasta/Rice/Beans
instant mashed potato flakes, 1/2 cup
Produce
apple, 3
carrot, 1
celery, 2 cup & 2 stalks
cranberries (fresh), 1 bag
medium russet potatoes, 6
onion, 1 whole & 2 cups
orange, 2
pear, 1
sweet potatoes, 3 cups
Condiments
dry turkey gravy mix, 2-1.2 oz pkg
French-fried onions, 1-2.8 oz can
real bacon bits, 1 T
Velveeta, 3 oz.
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