To continue the Thanksgiving post from last week, this week I’m posting my go-to Thanksgiving menu. I will change the side dishes or desserts from time to time, but this is typically my favorite menu to have each year. Some recipes are borrowed, some are from family members and some are my own. Recipes are also linked or included below except for my Mama Great’s dressing recipe. You’ll get that one next week! Happy cooking.
Dry Brine Herb Butter Turkey
Herb Turkey Gravy
From Scratch Cranberry Sauce (recipe below)
Mama Great’s Dressing (recipe coming next week)
Green Bean Casserole
Whipped potatoes (recipe below)
Homemade Hot Rolls (recipe below)
Bourbon Pecan Pie
Fresh Apple Pie (recipe below)
Vanilla Bourbon Pumpkin Pie
From Scratch Cranberry Sauce
1 cup pulp free orange juice (I use Simply Orange because it has less sugar)
1 cup sugar
1 -12 oz. package fresh cranberries
Dissolve the sugar and orange juice in a medium sauce pan, on medium heat, stirring constantly. Add in cranberries and stir constantly until they begin to pop, about 7-9 minutes. Turn off the heat and let sit for 10 minutes to thicken. Stir and serve at room temperature or refrigerate and serve chilled. The sauce can be made ahead by 2 days and stored in the fridge in an airtight container, or frozen for 2 weeks. Thaw by leaving in fridge for 2-3 days.
1-lb red potatoes, peeled and diced into big chunks
1-32 oz container low sodium chicken broth
¼ cup half and half, plus an extra splash or two
2 tbsp. Butter
Boil the peeled and diced potatoes in the chicken broth, supplement liquid with water if the broth doesn’t cover the potatoes. Boil until tender, about 12-15 minutes. Drain the liquid from the potatoes in a strainer and add ¼ cup half and half. Mash the potatoes really well and add a few more splashes of half and half as well as the butter, salt and pepper to taste, and stir. Finish them off by whipping them with a hand mixer until smooth.
Homemade Hot Rolls
This is my Mother’s recipe which I believe came from her grandmother.
1 cup shortening
1 cup sugar
1 ½ tsp. salt
1 cup boiling water
2 eggs, beaten
2 pkgs. dry yeast
1 cup warm water
6 cups sifted flour
Pour boiling water over shortening, sugar and salt. Blend and cool. Add beaten eggs. Sprinkle yeast into the warm water and stir until dissolved and add to mixture. Add flour. Blend well, cover and place in the fridge for at least four hours. Dough must be in a large mixing bowl as it rises slightly in fridge. Dough will keep for a week to 10 days and may be used as needed. About 3 hours before using rolls, roll into desired shape using enough extra flour to make easy to handle. Place in a greased pan and allow to rise at room temperature for about 3 hours until they double in size. Bake in hot oven at 425 degrees for 12-15 minutes.
Fresh Apple Pie
1/2 cup sugar
1/2 cup pack brown sugar
3 tbsp. all-purpose flour
1 tbsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
7 cups thinly sliced mix of granny smith and gala apples
1 double pie crust (pillsbury)
1 tbsp. butter
1 egg white
In a small bowl, combine sugar, flour and spices; set aside. In a large bowl, toss apple slices with sugar mixture; toss well to coat. Line a 9-inch pie plate with half the pastry. Prick the bottom with a fork. Place apple filling into crust; dot with butter. Roll out remaining pastry to fit top of pie. Cut a few slits in the top or add fun leaf shapes for Fall. Beat egg white until foamy; brush over pastry. Sprinkle sugar and cinnamon on top. Bake at 375 degrees for 35 minutes. Increase temperature to 400 degrees and bake an additional 10-15 minutes more or until golden. Be sure to watch the edges for browning, and cover with foil if needed.