This year was my first year to make Thanksgiving. I ended up making so much food that I baked some in smaller dishes so that I could give it to some friends. I was so behind on figuring out what I wanted to make for Thanksgiving that I planned the meal less than a week before Thanksgiving and the night before I stayed up until 2am writing out a timeline so that I would know when I needed to put everything in the oven. It doesn’t help that I only have one oven and could only use one shelf in it. So to make multiples of most of the dishes I had to wake up extra early at 730am to start prepping and start baking at 8am.
My Thanksgiving meal consisted of the following:
Source: Bon Appetit Magazine November 2008 Issue
Nonstick vegetable oil spray
4 cups 1/2- to 3/4-inch cubes peeled seeded butternut squash (from one 13/4-pound squash)
1/2 cup (1 stick) unsalted butter
3 cups chopped onions (about 1 pound)
2 cups chopped celery (4 to 5 stalks)
1 1/2 cups coarsely chopped fresh fennel bulb (about 1 medium)
1 1-pound pork sausage log
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh marjoram
12 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 pounds)
2 large eggs
1 1/2 teaspoons fine sea salt
1 teaspoon coarsely ground black pepper
1 cup (or more) low-salt chicken broth
Preheat oven to 350°F. Spray rimmed baking sheet with nonstick spray. Scatter squash on sheet in single layer; sprinkle lightly with salt and pepper. Roast squash until tender, stirring occasionally, about 55 minutes. Transfer to large bowl; cool.
Melt butter in heavy large skillet over medium heat. Add onions, celery, and fennel. Sauté 8 minutes. Add sausage. Sauté until vegetables are tender and sausage is cooked through, breaking up sausage with fork, about 10 minutes. Add all herbs; sauté 1 minute longer. Add to bowl with squash. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.
Preheat oven to 350°F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.
Butter 13x9x2-inch baking dish. vegetable mixture into bread. Whisk salt, and pepper in small bowl to blend whisk in 1 cup broth. Add egg mixture stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish.
Bake stuffing uncovered until cooked through and brown and crusty on top, 60 minutes. Let stand 10 minutes.
Source: Bon Appetit Magazine December 2008 Issue
5 tablespoons olive oil, divided
2 1/2 pounds medium Yukon Gold potatoes, peeled, cut lengthwise into 1/8-inch-thick slices
1 1/2 teaspoons coarse kosher salt plus additional for mushrooms
3/4 teaspoon freshly ground black pepper plus additional for mushrooms
1 1/4 cups (or more) heavy whipping cream, divided
1 cup freshly grated Parmesan cheese (about 3 ounces), divided
2 tablespoons chopped fresh thyme
6 garlic cloves, thinly sliced
12 ounces fresh crimini (baby bella) mushrooms, sliced
Preheat oven to 375°F. Brush 13x9x2-inch glass or oval ceramic baking dish with 2 tablespoons oil. Arrange 1/3 of potatoes, slightly overlapping, in dish. Sprinkle with 1/2 teaspoon coarse salt and 1/4 teaspoon pepper. Pour 1/3 cup cream over; sprinkle with 1/4 cup cheese. Repeat layering 1/3 of potatoes, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/3 cup cream, and 1/4 cup cheese 2 more times. Bake uncovered until potatoes are tender, adding cream by tablespoonfuls if dry, about 45 minutes. Remove from oven; maintain oven temperature.
Sprinkle thyme and garlic slices over gratin. Toss mushrooms in medium bowl with 3 tablespoons oil; sprinkle with coarse salt and pepper. Arrange mushroom slices atop gratin around edge of dish. Drizzle with 1/4 cup cream; sprinkle with 1/4 cup cheese. Continue to bake uncovered until mushrooms are tender and potato edges are golden brown, about 20 minutes longer. DO AHEAD: Can be made 1 day ahead. Cool 1 hour in dish; cover and chill. Before serving, cut gratin into 10 pieces. Transfer to rimmed baking sheet. Cover with foil and rewarm in 350°F oven, 10 to 15 minutes.
2 cans (16-ounce) green beans, drained
1 can (10 3/4-ounce) condensed cream of mushroom soup
3/4 cup milk
1 can (2.8-ounce) French fried onion rings, divided
1 jar (3-ounce) HORMEL® Real Bacon Bits divided
1/8 teaspoon pepper
Heat oven to 350°F. In medium bowl, stir together the beans, soup, milk, 1/2 of the onions, 1/2 jar bacon bits, and pepper. Spoon into 1 1/2-quart casserole. Bake 30 minutes. Top with remaining onions and bacon. Bake 5 minutes longer.
Source: Pastrybrush Family Recipe
1 cup milk
3/4 cup sugar
1 can cream style corn
1/2 tsp salt
2 tbsp flour
4 tbsp unsalted butter, melted
1 tsp vanilla
Preheat oven to 375°F and butter an 8 X 8 in baking dish.
Mix all ingredients together in a medium bowl and pour into prepared baking dish. Bake for 55-60 minutes. The recipe can also be doubled and you can use 2 cans of cream style corn or 1 cream and 1 regular (drained) can of corn. The baking time stays the same you will just need to use a 13 x 9 inch baking dish.
Turkey Breast with a Bacon Dijon Herb Butter – (Just the herb butter and not the gravy or anything else…didn’t have the time)
7 1/2 lb Turkey Breast on Bone
1 cup (2 sticks) unsalted butter, room temperature
8 oz applewood-smoked bacon slices, coarsely chopped
1/3 cup Dijon mustard
1/4 cup chopped fresh thyme
1/4 cup chopped fresh sage
1/4 cup fresh lemon juice
1 tablespoon coarse sea salt or coarse kosher salt
1 tablespoon freshly ground black pepper 1 tablespoon finely grated lemon peel
Blend all ingredients in processor until bacon is finely chopped. Transfer to sheet of plastic wrap. Using plastic wrap as aid, roll butter mixture into 2-inch-diameter log; chill until firm.
Canned Cranberry Sauce – I can’t help it I love this stuff 🙂