Tag Archives: Thanksgiving

Apple Crisp

26 Nov

When I get a lot of apples from Bountiful Baskets and I can sneak some away from my girls, I love to make Apple Crisp.  I actually hadn’t made it before last year, so I didn’t have a recipe.  Thankfully, after reaching out to friends for a recipe,  I got one that was exactly what I as looking for.  Thank you to Joshua W. for sharing your grandmother’s Apple Crisp recipe.  I love it, and everyone I’ve made it for or who has made it as well, loves it too.  Next time we get apples in Bountiful Baskets, a friend and I will be working on a gluten-free version of this, which, if we get it to work, I will share as well.

Apple Crisp

What you need:

Filling:
4 cups peeled, cored, and sliced apples (I’ve used Gala, Granny Smith, Fuji, Macs, Cortlands, many varieties or a combination of varieties works)
1 Tablespoon flour
1/2 cup sugar
1 teaspoon cinnamon
2 Tablespoons water or lemon juice

Topping:
1/3 cup margarine or butter (cold, not melted)
1/3 cup flour
1/2 cup brown sugar
1/2 cup quick oatmeal
Note: I sometimes like more crumble on top, so I will double the topping ingredients.

How to make it:

Combine the ingredients for the filling and place in a 8×8 or 7×11 baking pan.

Cream together the butter and flour for the topping.  Mix in the brown sugar and oatmeal and form “crumbs” with your fingers. Spread over the apple mixture.

Bake at 325 F for 30-40 minutes.  Let cool slightly, and serve warm. Or it tastes great cold from the fridge the next day too…if it lasts that long!

Creamy Turkey Vegetable Pasta Casserole

25 Nov

I always buy a much bigger turkey than I need for Thanksgiving.  There are usually some good deals to be found on them, so it’s a good opportunity to get a larger one than needed and use the leftovers for other dishes or to freeze for another time.  With mine, I was envisioning some kind of casserole bake with turkey, pasta, and vegetables, namely, California blend vegetables, which are broccoli, cauliflower, and carrots.  Of course, I couldn’t find an exact recipe of what I wanted, so I read a bunch of similar recipes and came up with this.  Experimenting is a tough thing to do, you never know how it will turn out.  But, if you know what kind of things you like to eat, and do some reading about how you would like to approach a dish, your results will most likely come out good.  If not, there is always pizza delivery!

Creamy Turkey Vegetable Pasta Casserole

What you need:

1 pound pasta, like rotini or fusilli
1 16 oz package frozen California blend vegetables, thawed
2 cups cooked turkey, shredded (could also use cooked chicken)
2 10 3/4 oz cans of cream of chicken soup (could also use cream of mushroom)
1 1/2 cups milk
2 tsp Italian seasoning blend
1/2 cup bread crumbs

How to make it:

Cook pasta al dente according to the directions on the box.  Meanwhile, in another large pot, add vegetables, turkey, soup, milk, and Italian seasoning blend.  Heat on medium-low heat until well blended.  Pour over pasta and mix well.  Grease a 13×9 casserole dish and pour in pasta mixture.  Spread evenly.  Sprinkle bread crumbs over the top.  Cover tightly with foil and bake at 350 F for 35-40 minutes.  Remove foil and cook for 5 minutes longer, or until casserole is bubbling.

Sweet Potato Pie

24 Nov

I have gotten a TON of sweet potatoes from Bountiful Baskets in the last month.  They do have a nice, long shelf life, thankfully, so they haven’t gone bad.  But, for some reason, I struggle with a lot of sweet potatoes.  I like sweet potatoes, it’s just that after sweet potato fries a couple of times, I struggle with what else to make.  I have thought about making a cake with them, but then it takes time to bake them to mash, plus the time to bake the cake.  Well, I have time today, so I’m finally making a Sweet Potato Pie with some of them.  I had never had Sweet Potato Pie until I met my husband 9 years ago.  He had it at one of duty stations, and requested that I make it for the first Thanksgiving we got to spend together.

Sweet Potato Pie

What you need:

1 pound sweet potatoes
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
2 eggs
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 (9 inch) unbaked pie crust

How to make it:
Prepare the sweet potatoes 1 of 2 ways:
– Wash sweet potatoes and pat dry.  Boil sweet potatoes, whole, in skin for 40 to 50 minutes, or until soft. Run cold water over the sweet potato, and remove the skin.
– Wash sweet potatoes and pat dry.  Pierce skin with a fork, and bake at 450 F for 40-50 minutes, or until soft.  Cut potatoes in half and scoop out flesh with a spoon.  Discard skins.
Mash the sweet potatoes in a bowl. Add butter, and mix well with a mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into the unbaked pie crust.
Bake at 350 F for 55 to 60 minutes, or until knife inserted in center comes out clean.

Bread & Celery Dressing

24 Nov

I admit, I love Stove Top stuffing.  My kids do too.  And it’s quick and easy.  But, occasionally, I like to make it from scratch, not from a box.  Now, I have made it the last 3 years for our Thanksgiving meal, but haven’t seemed to get it just right.  This year, I made it exactly how my husband and I like it.  I used the 9 grain bread from Bountiful Baskets for the bread cubes, celery that I had blanched and frozen, and an onion I got recently in a basket.  This turned out not too soggy, not too dry, just right.

Bread & Celery Dressing

What you need:

1 loaf of bread
3/4 cup butter
2 cups celery, chopped
1 small onion, chopped
2 tsp poultry seasoning
1 14 oz can chicken broth
1 egg, beaten

How to make it:

Cut bread into cubes and let air dry 1-2 hours.

Melt butter in a large pot.  Add celery and onion until it becomes soft.  Add poultry seasoning and mix well.  Stir in the bread cubes until they are moistened evenly.  Pour in egg and chicken broth., and gently stir until coated evenly.  Grease a 9×13 baking dish and evenly spread the dressing mixture into the dish.   Bake at 350 F for 30-40 minutes.

Green Bean Casserole

24 Nov

Green Bean Casserole is one of our favorites.  You can find the recipe on a can of cream of mushroom soup, sometimes on a can of green beans, or on a container of fried onions.  This time, I used fresh green beans, and I don’t think I had quite enough, it was more soup than green beans.  But, it was still really good!

Green Bean Casserole

What you need:

1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1 teaspoon soy sauce
1/8 teaspoon ground black pepper
4 cups cooked cut green beans (or 2 14.5oz cans of green beans, drained, or 2 9oz pkgs frozen green beans, thawed)
1-1/3 cups fried onions

How to make it:

Stir soup, milk, soy sauce, pepper, beans and 2/3 cups onions in an 8×8 casserole dish.

Bake at 350 F for 25 minutes or until hot. Stir.

Top with remaining onions. Bake for 5 minutes more.

 

Tip:  If you forgot to thaw your green beans, like I did, put them in a medium sauce pan on the stove.  Let them heat up for a few minutes, then add them milk, soup, soy sauce and pepper.  Let that heat on the stove a few minutes, mix in the onions, and transfer to the casserole dish to bake it.

Wild Rice & Sausage Dressing

23 Nov

My Aunt Paula started making this for holiday meals a while back, and I just loved it.  Her recipe is super simple, 1 box of Uncle Ben’s wild rice, 1 package of breakfast sausage, 1 beaten egg.  Make rice according to the box, brown the sausage and crumble, mix it together with the egg, and bake at 350 F for 20 minutes.  This year, I wanted to make it more into a dressing, like the traditional bread & celery dressing, and make it a gluten-free dressing, so that it could be an alternative for a Thanksgiving meal.  Or, in our case, an addition to our meal.  We don’t have anyone in our household that needs to eat gluten-free, but I wanted to try this out in case we need it in the future or have someone over.

Wild Rice & Sausage Dressing

What you need:

1 cup wild rice blend (I used Lundberg Wild Rice Blend)
2 cups water (or amount specified on package directions)
1 Tbsp olive oil or butter (optional)
1 Tbsp dried parsley
1 tsp poultry seasoning (make sure blend is just spices, not any “blends”)
1 package breakfast sausage (most are gluten-free, but check the label)
1 clove garlic, minced
1 small onion, chopped
2 cups celery, chopped
1 egg, beaten

How to make it:

Put rice, water, oil or butter, parsley, and poultry seasoning in a medium sauce pan.  Bring to a boil, then cover and reduce heat to simmer for amount of time on rice package directions, mine was for 50 minutes.

Meanwhile, remove casings from sausage (if there are casings).  Place in a large skillet, crumble, and brown.  Add garlic, onion, and celery to skillet and continue cooking until onions and celery soften.

Mix together rice, sausage mixture, and the egg.  Pour into a greased 8×8 or 11×7 baking dish.  Bake at 350 F for 20-30 minutes.

A Thanksgiving Feast

23 Nov

Today, for lunch, I made our Thanksgiving feast.  It turned out excellent!  Everyone in my family was happy with it.  And, Bountiful Baskets was a huge part of this meal, pretty much everything I made had something in it from Bountiful Baskets.

First off, I started the morning by getting the turkey going, a 15 pound bird.   I ended up doing a combination of fridge and cold water thawing, since we decided last minute to have our meal a day early.  Every year, I cook my turkey in a Reynolds Oven Bag.  I find it helps keep the turkey nice and juicy, and it’s a pretty easy cleanup too.  You remove the neck and giblets from inside the turkey, usually one is up at the top where the head would be, and one is in the large cavity at the bottom.  Shake 1 Tbsp of flour in the oven bag.  Rub turkey with vegetable oil and season with poultry seasoning.  Put turkey in bag, close bag with the zip tie provided and tuck under the turkey.  Bake at 350 F for about 20 minutes per pound of turkey, or like on mine, until the thermometer pops up.  Result – A golden, juicy, delicious turkey.

 

And now, the sides.

 

Starting top left, and going clockwise:

Mashed potatoes, using red potatoes from Bountiful Baskets.  I left the skins on for these, love mashed potatoes with the skins!

– Dinner rolls, thawed from frozen, from the wagon wheel of dinner rolls that was a Bountiful Baskets extra.

– Green Bean Casserole, using green beans that I had frozen from a Bountiful Basket a while back.

– Wild Rice & Sausage Dressing, using onion and celery from Bountiful Baskets.  This side is also gluten free, as an alternative to the traditional bread & celery dressing.

– Bread & Celery Dressing, using 9 grain bread, onion, and celery from Bountiful Baskets.

The casserole and dressings I cooked in the oven all at the same time after the turkey was cone cooking.  The mashed potatoes were done on the stove top.  The rolls I thawed, then heated up for 5 minutes at 350 F, after the casserole and dressings were done.

I will post the recipes for Green Bean Casserole, Wild Rice & Sausage Dressing, and Bread & Celery Dressing here shortly.  This afternoon, I will be making a Sweet Potato Pie and an Apple Crisp as our dessert, once our lunch has settled and we’ve napped.

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