Thanksgiving is just around the corner! We’ve collected some of our favorite Thanksgiving recipes so you don’t have to worry about what you’re cooking right before the holiday. It’s Thanksgiving cooking made easy. We hope you enjoy them just as much as we do!
- 1 (18 lb Turkey) whole turkey, neck and giblets removed
- 2 Cups Kosher Salt
- ½ Cup Butter/Margarine melted
- 2 large onions, peeled and chopped
- 4 carrots, peeled and chopped
- 4 celery stalks, chopped
- 2 sprigs of thyme
- 1 bay leaf
- 1 Cup dry white wine
- Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
- Preheat oven to 350 degrees F. Thoroughly rinse the turkey, and discard the brine mixture.
- Brush the turkey with 1/2 the melted butter/margarine. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
- Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F. Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.
Classic Sweet Potato Casserole:
- 4 1/2 pounds sweet potatoes
- 1 Cup granulated sugar
- 1/2 Cup butter/margarine, softened
- 1/4 Cup milk/creamer
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/4 Cups cornflakes cereal, crushed
- 1/4 Cup chopped pecans
- 1 Tablespoon brown sugar
- 1 Tablespoon butter/margarine, melted
- 1 1/2 Cups miniature marshmallows
- Preheat oven to 400 degrees F. Bake sweet potatoes at 400° for 1 hour or until tender. Let stand until cool to touch (about 20 minutes); peel and mash sweet potatoes. Reduce oven temperature to 350°.
- Beat mashed sweet potatoes, granulated sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.
- Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle over casserole in diagonal rows 2 inches apart.
- Bake at 350 degrees F for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle marshmallows in alternate rows between cornflake mixture; bake 10 minutes. Let stand 10 minutes before serving.
- 4 teaspoons butter/margarine
- 1 onion, peeled and chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 small head of cauliflower, chopped
- 1 Cup chopped mushrooms
- Kosher Salt
- Freshly ground black pepper
- ¼ Cup freshly chopped parsley
- 2 Tablespoons chopped fresh rosemary
- 1 teaspoon chopped fresh sage or ground sage
- ½ Cup vegetable or chicken broth
- In a large skillet over medium heat, melt butter/margarine. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes.
- Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 5 to 10 minutes more.
- Add parsley, rosemary, and sage and stir until combined, then pour over vegetable broth and cover with a lid. Cover until totally tender and liquid is absorbed, 15 minutes.
- 1 pound fresh cranberries, washed and dried
- 2 Cups granulated Sugar
- ⅓ Cup Water
- 1 cinnamon stick
- ½ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 1 orange zested, juiced (orange juice)
- In a medium pot, combine the cranberries, sugar and water. Stir to blend.
- Bring the mixture to a boil over medium heat. Reduce to a simmer and add the cinnamon stick, allspice and nutmeg.
- Stir to blend and simmer for an additional 5 to 7 minutes. Some of the cranberries will burst and some will remain whole.
- Add the orange juice and zest, stir and allow to cool before serving.
- ¼ Cup butter or margarine (1/2 stick)
- 1 Cup milk/creamer
- 1 large egg
- 1 ¼ Cups yellow, white or blue cornmeal
- 1 Cup all-purpose flour
- ½ Cup granulated sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
- Heat the oven to 400 degrees F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
- In a 1-quart saucepan, heat the butter over low heat until melted.
- In a large bowl, beat the melted butter/margarine, milk/creamer and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
- Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.
Cranberry Apple Crisp:
- 3 Cups chopped peeled tart apples
- 2 Cups fresh or frozen cranberries
- 1 Cup sugar
- 3 Tablespoons all-purpose flour
- 1 ½ Cups quick-cooking oats
- ½ Cup all-purpose flour
- ½ Cup packed brown sugar
- ½ Cup butter/margarine, melted
- ¼ Cup chopped pecans
- Combine apples, cranberries, sugar and flour. Pour into a greased 11-in. x 7-in. baking dish.
- In a bowl, mix topping ingredients until crumbly; sprinkle over apple mixture.
- Bake at 350 degrees F for 50-55 minutes or until fruit is tender.
Garlicky Green Beans with Pine Nuts:
- 1 ½ pounds of green beans, trimmed
- 2 Tablespoons olive oil
- 2 garlic cloves, thinly sliced
- ⅓ Cup pine nuts
- Kosher salt
- Black pepper
- Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, 3 to 5 minutes.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute. Add the pine nuts and cook until golden brown, about 3 minutes.
- Drain the green beans and transfer to the skillet. Add 1/2 teaspoon salt and 1/4 teaspoon pepper and toss to coat. Transfer to a serving bowl.
Mashed Potatoes with Butternut Squash:
- 1 butternut squash
- 1½ Tablespoon vegetable oil
- Kosher salt
- 3 lb. Yukon gold potatoes
- 4 clove garlic
- 1 Cup half-and-half
- 1½ stick unsalted butter/margarine
- Preheat the oven to 400 degrees F. In a large bowl, toss the squash with the oil and season with salt. Spread the squash on a nonstick baking sheet and roast, turning once, for about 25 minutes, until tender and lightly browned in spots. Transfer the squash to a food processor and puree until smooth.
- Meanwhile, in a large pot, cover the potatoes and garlic with cold water and bring to a boil. Simmer over moderate heat until tender, about 20 minutes.
- Drain the potatoes and garlic in a colander, shaking out the excess water. Add the half-and-half and butter to the pot and heat until melted. Remove from the heat. Press the potatoes and garlic through a ricer into the pot and season with salt. Stir in the butternut squash puree and cook over moderate heat until very hot. Transfer the mashed potatoes to a bowl and serve right away.
- 3 Cups all-purpose flour
- 1 teaspoon salt
- ¾ Cup vegetable shortening
- ¾ Cup salted butter/margarine, cut into pieces
- 1 egg, lightly beaten
- 1 Tablespoon distilled white vinegar
- Whip up the pie crust: Mix the flour and salt in a bowl. Add the vegetable shortening and salted butter/margarine. Work the butter/margarine into the flour using a dough cutter until the mixture resembles tiny pebbles.
- Add the egg, 5 Tablespoons cold water and the white vinegar. Stir until just combined. Divide the dough in half and chill until needed. (You will only need one half for this recipe, reserve the other half for another use.)
- Next make the filling: Mix the granulated sugar, brown sugar, salt, corn syrup, butter, vanilla and eggs together in a bowl.
- Preheat the oven to 350 degrees F. Roll out one dough half on a lightly floured surface to fit your pie pan. Pour the pecans in the bottom of the unbaked pie shell. Pour the syrup mixture over the top. Cover the top and crust lightly/gently with foil.
- Bake the pie for 30 minutes. Remove the foil, and then continue baking for 20 minutes, being careful not to burn the crust or pecans. The pie should not be overly jiggly when you remove it from the oven (though it will jiggle a bit). If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes, sometimes it takes 75!
Wishing you and your family a very Happy Thanksgiving!
The HydroChic Team