Your Thanksgiving Shopping List and a few tips

Here is your complete shopping list so you can pull off this entire Thanksgiving menu.  Look at the items "from the pantry" and make sure you have them all!

 

From the pantry

Olive oil

Salt + Pepper

Italian Seasoning

sugar

vanilla

light brown sugar

flour

milk

cinnamon

ground ginger

ground cloves

 

From the store:

Turkey

1 granny smith apple

4 honeycrisp apples (or 4 more granny smiths if you prefer for dumplings)

1 orange

2 onions

package of green onions

fresh rosemary

1 can whole kernel corn

1 can cream style corn

1 package of Mexican or regular cornbread mix

sticks of butter

8 ounces sour cream

one dozen eggs

2 large butternut squash (3 medium or 4 small)

chopped pecans

8 russet potatoes

2 cans of cream of mushroom soup
Chicken broth

4 cups of shredded cheese

2 pounds of bacon

2 cans of green beans (plus -2  more if you are buying for allergy free children)

1 container fried onions

jello

2 cans chunky cranberry sauce

pillsbury crescent rolls

corn syrup

3 boxes pillsbury pie crust ( = 6 crusts)

2 cans (15 oz.) LIBBY'S® 100% Pure Pumpkin

1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk

Whipped cream (optional for pumpkin pie)

one package of Silken tofu

 

Some Tips:

• Buy all your items 7 days before your feast.  That way you have plenty of time to go back if you forget something! 
• Don't forget to defrost your turkey!!!  Read the directions on timing!
• Make all your desserts and sides 1-2 days before your feast.  Cover and store in your refrigerator.
• Get plenty of sleep the night before. 
• Wake up early! 
• Have fun!

 

 

Pie x 3

My favorite Pie recipes... You're welcome.

The Pioneer Woman's Pecan Pie (plus chocolate chips)

Add 1/2 cup of chocolate chips to this recipe and you'll be in Thanksgiving heaven.

http://thepioneerwoman.com/cooking/2008/11/pecan-pie/

Libby's Famous Pumpkin Pie

Don't mess with a good thing.

http://www.verybestbaking.com/recipes/18470/libbys-famous-pumpkin-pie/detail.aspx

Dairy, Egg and Nut Free Pumpkin Pie

Where would I be with out great allergy pioneers like the "food allergy mama".   Check out her recipe for a dairy egg and nut free pumpkin pie. The only thing I do differently is use a pre-made crust.

http://www.foodallergymama.com/2008/11/28/super-easy-dairy-egg-and-nut-free-pumpkin-pie/

 

Apple Dumplings

~Apple Dumplings~

(can be made dairy and egg free)

 

You'll need:

4 granny smith or honeycrisp apples-peeled, cored and cut in half crosswise (across the middle, not down from the top)

1/4 cup brown sugar

2 teaspoons cinnamon

1/2 teaspoon salt

1 stick of butter, softened. (may use dairy free butter if needed for allergies-i use Fleischman's unsalted for baking)

two pre-made pie crusts (I use Pillsbury, which is dairy and egg free)

one egg, beaten (optional)  OR two tablespoons water

Two tablespoons raw sugar

 

Preheat oven to 350 degrees.  On a floured surface, unroll your pie crust.  Use a roller to make the pre-made crust slightly larger and thinner.  Take a sharp knife and cut the crust into four equal parts.  Do the same for the second pre-made crust.  Mix the brown sugar, cinnamon and salt together.  Rub each apple half with the brown sugar mixture.  Mix the remaining sugar with the softened butter.  Place one sugar coated apple in the center of one of the quartered pie crust pieces.  Fill the core with butter mixture.  Fold up the crust so that it covers the entire apple.  Repeat with all the apples and crust pieces.  Place on a cookie sheet.  Brush each dumpling lightly with egg (or water if making allergy free version), just to slightly wet the top.  Sprinkle raw sugar on top of each dumpling.  Bake until golden brown, ~25 minutes.



Thanksgiving Recipes

My Thanksgiving menu is a mixture of southern family recipes and a few of my own.  Here is last year's feast.  This menu can comfortably feed 8-10 people.  Depending on many children are in that number you may have leftovers!

 

~Menu~ 

Turkey

Cornbread Casserole

Sweet Potato Casserole (actually butternut squash casserole, but we don't call it that)

Cheesy potato bacon casserole

Allergy free Mashed potatoes

Green bean casserole

Allergy free green beans with bacon

Cranberry sauce

Jello

Rolls

Apple dumplings

Pecan pie

Pumpkin Pie

~RECIPES~

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~Turkey~

My recipe for the turkey is pretty basic and fairly easy. Just follow the package instructions for defrosting and cooking temps/time.

You'll need:

A Turkey.

1 granny smith apple, quartered

1 orange, quartered

1 lemon, quartered

1 onion, quartered

fresh rosemary

salt, pepper, garlic powder, italian seasoning.

Olive oil

Meat thermometer.

Preheat your oven as directed by your packaging. Give your defrosted turkey a little bath. A cold water rinse, inside and out. This is when I remove my giblets. Get those suckers out. Pat it dry (this helps the skin get crispy). Some folks like to rub salt on the inside of their turkey. If you're feeling up to it, go right ahead. Sometimes I forget, and it doesn't seem to make a huge difference. That's just my humble opinion. Next, stuff the cavity of your turkey with the fresh rosemary sprigs and atleast one of each of the quartered granny smith apple, lemon, orange and onion. If you can fit more, go for it! Place the happy stuffed turkey in a roasting pan large enough to fit your turkey. (If you don't own one large enough you can get an aluminum roasting pan at your grocery store. They are fairly inexpensive.) Brush on a generous amount of olive oil. Cover every square inch of that thing. Seriously. Get in the cracks. Lastly, season the outside of your bird with salt, pepper, garlic powder and italian seasoning (amounts to your liking). Feel free to use the remaining apple, orange, lemon and onion to surround your turkey. Just tuck them in the pan around the turkey, like a hug. Roast your turkey following the package directions. Check your turkey to make sure it reads atleast 160 degrees.  Before you carve your turkey, let it rest for 20-30 minutes.  For big birds you can give it up to 40 minutes. 

I use Bobby Flay's technique for carving a turkey. Here's the link: http://www.dailymotion.com/video/xe9wbc_how-to-carve-and-serve-a-turkey_lifestyle

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~Sides~

While the turkey may take center stage of the table, these sides take 1st place on my plate. Many of the casseroles can be made the day before. Just bake them, cover with foil and put them in your refrigerator. On Thanksgiving day get them out- let them come to room temp. After your turkey is done and "resting", stick all your casseroles in at once to reheat! Voila`!

 

~Cornbread Casserole~

I got this recipe from my sweet mother-in-law several years ago.  She is a true southern belle, and one of my most favorite people. 

You'll need:

1 can whole kernel corn

1 can cream style corn

1 package of Mexican or regular cornbread mix

1 stick of butter, melted

1 cup of sour cream

2 eggs, beaten

salt and pepper

Preheat oven to 350 degrees. Mix all ingredients together. Pour into greased 9x13 casserole dish. Bake 1 hour or until golden brown on top. (If making the day before follow all above instructions. Cover with foil, refrigerate. Reheat at 350 degrees until warm again.)

 

 

~Sweet Potato Casserole~

(which isn't actually sweet potato casserole, but butternut squash casserole, but we don't call it that. I don't know why. I just obey.)

This recipe is from my husband's Aunt. We call her Aunt Sister. But if you have a southern accent, its "Aunt Sista". Her name is actually Diane, but I don't know many family members that call her that.  She is also a true southern belle, and also one of my favorite people.  I credit my love of cooking to her. She and Uncle Bill taught me a lot. Now onto the dish that I get seconds and thirds of. Every year. No joke.

You'll need:

3 cups of butternut squash that has been peeled and boiled

1 cup of sugar

1/2 cup of butter

2 eggs, beaten

1 teaspoon vanilla

* Combine these ingredients and pour into a greased 9x13 casserole dish. Combine the following ingredients and sprinkle over the top.

Topping: 1 cup of light brown sugar

1/2 cup of flour

1/3 cup of melted butter

1 cup chopped pecans

Preheat oven to 350 degrees. Bake 45 minutes to an hour. (If making the day before follow all above instructions. Cover with foil, refrigerate. Reheat at 350 degrees until warm again.)

~Cheesy Bacon Potato Casserole~

Also a favorite I adopted from Aunt Sista.

You'll need:

8 russet potatoes, peeled and cubed (small cubes).

1 can of cream of mushroom soup
(milk or broth if necessary, see below)

1/2 onion, diced

4 cups of shredded cheese

1 pound of bacon, cooked and crumbed.

4 green onions sliced

Preheat oven to 350. Mix potatoes, soup, diced onion and 1/2 pound of bacon. The potatoes should be completely covered, but not soupy. If it doesn't look creamy enough you can add a bit of milk or broth, if it makes you feel better. Maybe 1/4 of a cup. Season with salt and pepper. Pour into greased 9x13 casserole dish. Top with shredded cheese, 1/2 pound of bacon and sliced green onions. Baked at 350 one hour, until bubbly. (If making the day before follow all above instructions. Cover with foil, refrigerate. Reheat at 350 degrees until warm again.)

~Green Bean Casserole~

Here is where is cheat a little. I use the French's Onions recipe.

http://www.frenchs.com/recipe/frenchs-green-bean-casserole-RE1511

 

The following items are a no brainer. But they are staples.

Jello.

My kids love it. I don't mind making it. They don't like fruit in it. So I don't get fancy.

Cranberry Sauce

We like the chunky kind. You know, the kind with the cranberry chunks in it. Good stuff. Get some.   Or try the Pioneer Woman's recipe.  You can't lose.
http://thepioneerwoman.com/cooking/2008/11/homemade-cranberry-sauce/

Rolls

I just buy Pillsbury crescent rolls. If I get squirrely and make some, I'll post a recipe.

Allergy free stuff

My middle daughter has several food allergies (dairy, egg, nuts) that prevent her from enjoying all the above casseroles. So I am on double duty to make her special things. I don't mind. She's worth it. :)

Mashed potatoes: 1 boiled potato per person.  Mash well with a fork.  Add 1 tablespoon of olive oil and 2 tablespoons of chicken broth.  Add salt, pepper, garlic powder and Italian seasoning to your liking. My other children go for this too.

For her green beans: I heat hers in chicken broth, sprinkle with bacon. She is happy.

So there you have it! I will be posting desserts soon. Everyone always has room for dessert. Just wear stretchy pants.