Iam making thanksgiving dinner for the first time, and have no clue what to make with the turkey, any recipes?
I really need help any Ideas recipes, I have no cooking skills scared Its not gonna come out right, I just got married and wanna impress my husband Please help…..
email me for more… I have from soup to desserts… these recipes are really easy to do… don’t be discouraged.
ShariPamperedChef@si.rr.com
Rosemary-Herb Roasted Turkey
Ingredients:
1 thawed, frozen or fresh turkey, 12-18 pounds
1 large lemon, sliced
1 large onion, cut into wedges
2-3 fresh thyme sprigs
2 tablespoons vegetable oil
2 tablespoons Rosemary Herb Seasoning Mix
Directions:
1.Preheat oven to 325°F. Remove neck and giblets from body and neck cavities; cook and reserve for use in stuffing or gravy, if desired. Rinse turkey inside and out; pat dry with paper towels. Lift wing tips up toward neck, then tuck under back of turkey. Place lemon, onion and thyme inside body cavity. Tie ends of legs together with cotton string. Place turkey, breast side up, on rack in Roasting Pan.
2.Brush skin with oil using Chef’s Silicone Basting Brush. Sprinkle with seasoning mix. Roast turkey 3-4 hours or until Pocket Thermometer registers 180°F in thickest part of thigh and juices run clear. (To prevent overcooking, loosely cover breast with aluminum foil when turkey is about two-thirds done. Check for doneness about 30 minutes before turkey is expected to be done.)
3.Remove turkey from oven; let stand 20 minutes. Using Meat Lifters, carefully remove turkey from Roasting Pan to Reversible Bamboo Carving Board. Cut string from legs and discard. Carve turkey using Carving Set.
Confetti Potato Cakes
Ingredients:
1 cup water
1/2 cup milk
2 tablespoons butter or margarine
1/2 cup whole kernel corn
1/2 cup diced red bell pepper
3 green onions with tops, thinly sliced
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 3/4 cups instant potato flakes
Directions:
1.In Classic Batter Bowl, microwave water, milk and butter on HIGH 2 minutes or until butter is melted and liquid is hot. Add corn, bell pepper, green onions, salt and black pepper; mix well. Stir in potato flakes.
2.Meanwhile, heat Double Burner Griddle over medium heat 5 minutes or until hot. Lightly spray griddle with vegetable oil using Kitchen Spritzer. Drop 1/4 cup potato mixture onto griddle; gently flatten with Nylon Turner. Cook potato cakes 2-3 minutes on each side or until golden brown, turning once.
Buttery Dill Carrots
Ingredients:
1 pound baby carrots (about 3 cups)
1/4 cup water
1 tablespoon butter or margarine
1 tablespoon snipped fresh dill weed or 1 teaspoon dried dill weed
1/8 teaspoon salt
Directions:
1.Place carrots and water in Large Micro-Cooker®. Microwave on HIGH 6 minutes or until carrots are crisp-tender; drain.
2.Add butter, dill weed and salt; toss gently. Serve immediately.
Yield: 6 servings
Black Bottom Banana Cream Pie
½ package (15 oz) refrigerated pie crusts (1 crust)
1 container (12 oz) frozen whipped topping, thawed, divided
1 package (6 oz) semi-sweet chocolate morsels
1 ½ cups cold milk
1 package (5.1 oz) vanilla instant pudding and pie filling
½ tsp rum extract (optional)
2 medium bananas, sliced, divided
Strawberries for garnish
1.Preheat oven to 425 degrees. Let pie crust stand at room temperature 15 minutes. Gently unfold onto lightly floured surface. Roll to 11 ½ inch circle using lightly floured Baker’s Roller. Place crust in Deep Dish Pie Plate, pressing dough onto the bottom and up the sides. Prick the bottom and sides using pastry tool. Bake 10-12 minutes or until golden brown, cool completely.
2.Place 1 ½ cups of the whipped topping and chocolate morsels in Small Micro-Cooker, uncovered, on HIGH for 30-45 seconds; stir until smooth. Remove 2 Tbsp of the chocolate mixture into a Decorator Bottle for garnish, set aside. Spread remaining chocolate mixture over bottom of pie crust using All Purpose Spreader. Place crust in freezer while preparing pudding.
3.Pour milk into Classic Batter Bowl. Add pudding mix and rum extract; whisk 1 minute or until mixture begins to thicken. Fold in 1 ½ cups of the whipped topping.
4.Slice 1 ½ bananas, arrange over chocolate mixture in crust. Spread pudding mixture over the bananas. Refrigerate 30 minutes.
5.To garnish pie, squeeze chocolate mixture onto pie in a decorative design. Fill easy accent decorator with remaining whipped topping. Pipe rosettes at edge of pie. Garnish with remaining ½ banana and strawberries.
Cooks Tips
•For a colder serving temperature and easier cutting refrigerate pie 1-2 hours
•When placing refrigerated pie crust in the deep dish pie plate, evenly ruffle edge of crust inside the pie plate for picture perfect results. To keep crust from slipping down the sides of the pie plate during baking, firmly press edge of pie crust to fluted edge of pie plate in several places
Tool Tip
•Use the Egg Slicer Plus for slicing strawberries and bananas
green bean casserole
sweet potato casserole
hash brown casserole
fruit gelatin salad
squash casserole
broccoli casserole
go to allrecipes.com!
References :
I am assuming this is the first time, first thanksgiving?
Take all the pressure out of it….go out.. its not the outcome of the meal that makes it thanksgiving. Its the time spent together.
Our first thanksgiving together (prior we had gone to mom and dads) when we were married, we were scared to death, so we went to Golden Corral, had a great time laughing and eating…then we went out for Ice cream.
15 years later we still go out to eat for thanksgiving, sometimes barbecue, pizza, Seafood, Italian…Mexican, you name it and then go out for ice cream.
References :
My mom said so…
email me for more… I have from soup to desserts… these recipes are really easy to do… don’t be discouraged.
ShariPamperedChef@si.rr.com
Rosemary-Herb Roasted Turkey
Ingredients:
1 thawed, frozen or fresh turkey, 12-18 pounds
1 large lemon, sliced
1 large onion, cut into wedges
2-3 fresh thyme sprigs
2 tablespoons vegetable oil
2 tablespoons Rosemary Herb Seasoning Mix
Directions:
1.Preheat oven to 325°F. Remove neck and giblets from body and neck cavities; cook and reserve for use in stuffing or gravy, if desired. Rinse turkey inside and out; pat dry with paper towels. Lift wing tips up toward neck, then tuck under back of turkey. Place lemon, onion and thyme inside body cavity. Tie ends of legs together with cotton string. Place turkey, breast side up, on rack in Roasting Pan.
2.Brush skin with oil using Chef’s Silicone Basting Brush. Sprinkle with seasoning mix. Roast turkey 3-4 hours or until Pocket Thermometer registers 180°F in thickest part of thigh and juices run clear. (To prevent overcooking, loosely cover breast with aluminum foil when turkey is about two-thirds done. Check for doneness about 30 minutes before turkey is expected to be done.)
3.Remove turkey from oven; let stand 20 minutes. Using Meat Lifters, carefully remove turkey from Roasting Pan to Reversible Bamboo Carving Board. Cut string from legs and discard. Carve turkey using Carving Set.
Confetti Potato Cakes
Ingredients:
1 cup water
1/2 cup milk
2 tablespoons butter or margarine
1/2 cup whole kernel corn
1/2 cup diced red bell pepper
3 green onions with tops, thinly sliced
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 3/4 cups instant potato flakes
Directions:
1.In Classic Batter Bowl, microwave water, milk and butter on HIGH 2 minutes or until butter is melted and liquid is hot. Add corn, bell pepper, green onions, salt and black pepper; mix well. Stir in potato flakes.
2.Meanwhile, heat Double Burner Griddle over medium heat 5 minutes or until hot. Lightly spray griddle with vegetable oil using Kitchen Spritzer. Drop 1/4 cup potato mixture onto griddle; gently flatten with Nylon Turner. Cook potato cakes 2-3 minutes on each side or until golden brown, turning once.
Buttery Dill Carrots
Ingredients:
1 pound baby carrots (about 3 cups)
1/4 cup water
1 tablespoon butter or margarine
1 tablespoon snipped fresh dill weed or 1 teaspoon dried dill weed
1/8 teaspoon salt
Directions:
1.Place carrots and water in Large Micro-Cooker®. Microwave on HIGH 6 minutes or until carrots are crisp-tender; drain.
2.Add butter, dill weed and salt; toss gently. Serve immediately.
Yield: 6 servings
Black Bottom Banana Cream Pie
½ package (15 oz) refrigerated pie crusts (1 crust)
1 container (12 oz) frozen whipped topping, thawed, divided
1 package (6 oz) semi-sweet chocolate morsels
1 ½ cups cold milk
1 package (5.1 oz) vanilla instant pudding and pie filling
½ tsp rum extract (optional)
2 medium bananas, sliced, divided
Strawberries for garnish
1.Preheat oven to 425 degrees. Let pie crust stand at room temperature 15 minutes. Gently unfold onto lightly floured surface. Roll to 11 ½ inch circle using lightly floured Baker’s Roller. Place crust in Deep Dish Pie Plate, pressing dough onto the bottom and up the sides. Prick the bottom and sides using pastry tool. Bake 10-12 minutes or until golden brown, cool completely.
2.Place 1 ½ cups of the whipped topping and chocolate morsels in Small Micro-Cooker, uncovered, on HIGH for 30-45 seconds; stir until smooth. Remove 2 Tbsp of the chocolate mixture into a Decorator Bottle for garnish, set aside. Spread remaining chocolate mixture over bottom of pie crust using All Purpose Spreader. Place crust in freezer while preparing pudding.
3.Pour milk into Classic Batter Bowl. Add pudding mix and rum extract; whisk 1 minute or until mixture begins to thicken. Fold in 1 ½ cups of the whipped topping.
4.Slice 1 ½ bananas, arrange over chocolate mixture in crust. Spread pudding mixture over the bananas. Refrigerate 30 minutes.
5.To garnish pie, squeeze chocolate mixture onto pie in a decorative design. Fill easy accent decorator with remaining whipped topping. Pipe rosettes at edge of pie. Garnish with remaining ½ banana and strawberries.
Cooks Tips
•For a colder serving temperature and easier cutting refrigerate pie 1-2 hours
•When placing refrigerated pie crust in the deep dish pie plate, evenly ruffle edge of crust inside the pie plate for picture perfect results. To keep crust from slipping down the sides of the pie plate during baking, firmly press edge of pie crust to fluted edge of pie plate in several places
Tool Tip
•Use the Egg Slicer Plus for slicing strawberries and bananas
References :
I HIGHLY recommend:
Allrecipes.com
This website is awesome! Every recipe I have ever made from it has turned out perfect and tasty. My husband and I have never been disappointed. And there are TONS of Thanksgiving recipes for all skill levels. If you follow the directions, you can’t fail! Your husband will bow down before you, oh great cooking goddess!
GOOD LUCK!!
References :
Really simple and obvious stuff that goes with turkey:
Green bean casserole (2 cans of greenbeans, 1 can of mushroom soup (use that same can of mushroom soup for 1 can of milk), mix in casserole bakeware dish and bake in oven with French’s onion stuffs on top, I’d say about 45 min, done 😉 REally good stuff, season with pepper if needed.
Sweet potatoes, many recipes out there for that.
Baked rolls, mostly for staples for the plate.
Finally, mashed potatoes 🙂
One can add any dessert, most popular is cranberry jam but others do pie a la mode, etc.
Good luck!
References :
Easy dressing
1 box stove top stuffing, any flavor
1 can cream of musroom soup
1/4 cup (or more to taste) chopped onion
1/4 cup milk
2 cups very hot water
Mix it all together, put in a greased 9 x 9 dish, bake for about 30 minutes at 350.
Green bean casserole
1 can French cut green beans, drained
1 can cream of mushroom soup
1 small can french fried onions
Stir together the green beans and cream of mushroom soup, put in a small casserole, bake about 20 minutes at 350. Take it out of the oven, sprinkle the onions on top, bake for another 5-10 minutes or until onions are a deep golden brown.
Easy and delicious.
Good luck!
References :
Check out this page for some EASY Thanksgiving recipes:
http://www.gourmet-food-revolution.com/thanksgiving-dinner-menu.html
Hope it goes well!
References :
http://www.gourmet-food-revolution.com/
This is what we always make and its all so simple i can make it myself with no help and no frustration either =) PLUS it doesnt take ALL day! =P First, this is what we make…
1.Turkey
2.Candied Yams
3.Green Bean Casserole
4.Dinner Rolls
5.Mash Potatos and Gravey
6.Stuffing
7.Pumpkin Pie
8.Cheese Cake
1.Okay, for the turkey look for a Butterball Fully Cooked Roasted Turkey. All you do is defrost it 3 days ahead of time and then cook it in your oven for 1-2 hours depending on the size =) Super yummy and Super easy.
2. These are the instructions for the Yams. They are SO easy and SO delicious! I can not have thanksgiving with out this recipe! Don’t forget to drain the can first or the marshmellows will dissolve.
INGREDIENTS
1 (29 ounce) can sweet potatoes
1/4 cup butter, cut into pieces
1/2 cup brown sugar
1 1/2 cups miniature marshmallows
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Place sweet potatoes in a medium baking dish. Distribute butter pieces evenly over the sweet potatoes. Sprinkle with brown sugar. Layer with miniature marshmallows.
Cover and bake in the preheated oven 25 minutes, or until sweet potatoes are tender and marshmallows have melted.
3. This goes in the microwave about 5 minutes before your ready to serve dinner. All you do is open a can of greenbeans and a can of mushroom soup and stir together in a big bowl. Then throw in two large hand fulls of shredded cheese and cook in the microwave for 5 minutes. Half way through stir it. If its too hot when you stir it take it out. When its done cooking add another handful of cheese.
4. We just buy a bag of premade =)
5. If you have small potatos think 3 potatos a person, medium 2, and large 1. Peel your potatos and cut into small peices, smaller the pecies the quicker they cook. Boil the potatos in a big pot of water on the top of the stove. When you can mash one with a fork you know there done. Either mash them with a potato masher or use a mixer (perferably use a mixer) add salt, butter, and milk until you reach your desired consitancy and taste. Gravey, we use the powder kind… just add 1 cup of water stir together until it boils, let it boil for a minute and then let it set to thicken (i stir every once in a while to avoid getting a film on top.)
6. Get stove top. Just add water and back for a few minutes =) (this and the candied yams can be put in the oven at the same time, AFTER the turkey is pulled out. The turkey will need time to cool a little before its eaten anyways)
7. If you make it by scratch all you need is pumpkin pie mix in a jar, evaporated milk, an egg, and a pie crust. follow the recipe on the pumpkin pie mix. If making your own make it a day ahead of time and eat cold, or reheat while eatting the rest of your thanksgiving dinner. (thats what we are doing) OR buy a pre made one. Dont forget the whip cream topping =)
8. Same thing, either make one form scratch the day before, or just get a frozen one. We got a frozen one this year and will be adding cherries on the top =)
Prep time is about 30 minutes and Total cooking time on Thanksgiving (assuming your pies are made a day ahead of time or store bought) will be about 3 hours tops. And its EASY and SO good!
References :
Appertizers:
Chips & Dip
Olives and Mozerella Cheese Balls
Main Course:
Salad (any type)
Turkey
Mashed Potatoes and Gravy
Green Beans & Corn mixed with butter and Salt
Rolls w/ Butter
Baked mac & Cheese
Dessert:
No Bake Cheese cake
vanilla ice cream
You can find recipies at foodtv.com
References :
We used this exact recipe last year and even though it’s made to me healthy it was also extremely flavorful and filling. The recipe for the meal includes portions of stuffing, green beans, potatoes, carrots, and turnip, and explains how to put these together to make a healthy, tasteful, and exotic meal. The best and healthiest Thanksgiving meal ever: http://topherreimroc.com/ThanksgivingRecipies
References :