Thanksgiving Planning

buy a pre-cooked meal
easy
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make a traditional dinner
turkey, stuffing, gravy, rolls, cranberry sauce, pumpkin pie, mashed potatoes, i make homemade noodles with my dinner b/c they’re hubbys favorite.
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If you want to make a turkey and you can get a small one use a Reynolds cooking bag. You can stuff the bird if you want, it will take longer, with a Stove top type stuffing. Buy a can or two of gravy make mashed potatoes, veges and refrigerated rolls. Call it dinner and buy some premade pies.
But if you want to go all out, I’d suggest going to foodtv.com for ideas and recipes.
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ROAST TURKEY

Ingredients:
1 Turkey (9 1/2 lbs)

Marinade:
1/4 cup dry mustard (4T)
2 TBLsps. Worcestershire sauce
1/4 – 1/2 tsp. cider vinegar
2 1/2 TBLsps. olive oil
1 tsp. salt
1/8 tsp. freshly ground pepper

Make more marinade if your turkey is larger than 9 1/2 lbs. Make marinade into a soft paste (more like a thick marinade) and paint it all over a well-thawed turkey, inside and out, a few hours before you’re going to cook it, or the day before.

Using:
1 onion
1-2 celery stalks
some parsley
2 pieces of bacon
1 stick of butter
Inside, place onion, celery, parsley. Across the breast lay bacon and in the crevice between the drumstick and the body, tuck in chunks of butter. Soak a dish towel or piece of cheesecloth in olive oil and lay it over the turkey, which you put in an uncovered roaster. Add 1 to 2 cups stock from cooking the gizzard, neck, etc. or use canned chicken broth, for basting right through the cheesecloth the whole time only once or twice during the roasting. You, of course, can baste more if you like. Cook at 300 degrees for:
7-10 lb.-30 min. per lb.
10-15 lb.-20 min. per lb.
15-18 lb.-18 min. per lb.
18-20 lb.-15 min. per lb.
20-23 lb.-13 min per lb.

FANCY MASHED POTATOES

Ingredients:
5 lbs. potatoes
2 cups sour cream
8 oz. cream cheese
1/4 lb. of margarine or butter

Wash, peel and cook potatoes until soft. Turn in to an electric mixer and add sour cream, cream cheese and margarine (or butter). Mix until smooth. Spoon into a greased 2 qt. casserole dish. Bake at 375 degrees for 45 minutes, or until bubbly. The depth of the casserole dish may cause a variance in the baking time. These potatoes can be made days ahead of time and refrigerated.

Caramel Apple Salad

1 container (8 oz.) frozen whipped topping, thawed
1 small box instant butterscotch pudding
1 can (8 oz.) crushed pineapple with juice
3 C. diced apples
1 C. chopped peanut topping
1 C. mini marshmallows

Mix cool whip, pudding, pineapple with juice. Add apples, nuts and marshmallows. Keep in the refrigerator until ready to serve.

Pumpkin Toffee Cheesecake Recipe

For the crust:
1 3/4 C. crushed shortbread cookies (about 14 to 16)
1 T. butter, melted

For the cheesecake:
3 8 oz. packages cream cheese, softened
1 1/4 C. packed brown sugar
1 15 oz. can pure pumpkin
2/3 C. evaporated milk
2 large eggs
2 T. cornstarch
1/2 t. ground cinnamon
1 C. chopped or crushed toffee candies

For the topping:
2 C. sour cream, at room temperature
4 T. granulated sugar
1 t. vanilla extract
Caramel ice cream topping, optional

Preheat oven to 350°F.

To make the crust:
Combine cookie crumbs and butter in small bowl. Press into bottom and 1-inch up side of ungreased 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

To make the cheesecake:
Beat cream cheese and brown sugar in large mixer bowl until creamy. Add pumpkin, evaporated milk, eggs, cornstarch, and cinnamon; beat well. Pour into crust. Bake for 60 to 65 minutes or until edge is set but center still moves slightly. Remove from oven; top with toffee candies.

To make the topping:
Combine sour cream, granulated sugar, and vanilla extract in small bowl; mix well. Spread over warm cheesecake.

Bake for 8 minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight. Drizzle with caramel topping before serving.

Good Luck n have Happy Thanksgiving with your family! 🙂
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Turkey, mashed potatoes, gravy, green bean casserole, broccili and rice casserole, cresent rolls

Broccoli and Rice Casserole

INGREDIENTS

* 2 (10 ounce) packages frozen chopped broccoli
* 3 cups instant rice
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1 1/4 cups water
* 1 (16 ounce) package processed American cheese, cubed
* 1 tablespoon butter
* 1 bunch celery, chopped
* 1 large onion, chopped
* salt and pepper to taste

DIRECTIONS

1. Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water. Gradually stir in cheese until melted. Be careful that the cheese doesn’t burn.
3. Melt butter in a large skillet over medium-high heat, and saute celery and onion until soft.
4. In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with salt and pepper. Pour mixture into a 9×13 inch baking dish.
5. Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.
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I used to spend all day on a turkey, stuffing, etc. Now my husband and I are in an RV. He doesn’t like roast turkey, but I need a bit of tradition. So, he’s cooking us a porterhouse steak to share. I’m opening cans: Creamed corn mixed with regular corn, with a little butter added. Yams mashed and heated with syrup from the can. Jar of turkey gravy, heat and put on bread. Tomorrow I’ll look for a pumpkin pie reduced to clear. I called my kids, mom, and sisters and brother. I give thanks for them all. We’ll go for an ATV ride to celebrate, and call it Thanksgiving!
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