Most of these recipes are from Trader Joe’s and Margie’s Easy Meals. Comment below if you plan on making one of these dishes or you have made one.
Other recipes are always welcome!
Happy Thanksgiving!!
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Thanksgiving Bowl
1 box TJ’s Organic Chicken Broth (optional)
1 cup TJ’s Wild Rice
2 TJ’s Organic Sage leaves (optional)
1/2 tsp TJ’s French Thyme
1/2 tsp TJ’s 21 Seasoning Salute
TJ’s Salt & TJ’s Pepper (to taste)
3 Tbsp TJ’s Extra Virgin Olive Oil
1 Tbsp TJ’s Butter
1 package TJ’s Sliced Mushrooms
1 Tbsp TJ’s Balsamic Vinegar
1 package TJ’s Butternut Squash
1/4 tsp TJ’s Nutmeg
2 cups TJ’s Fully Cooked Turkey Breast or TJ’s Whole Roasted Turkey, chopped
1 can TJ’s Canned Corn
1 container TJ’s Turkey Gravy
TJ’s Cranberry Sauce
TJ’s Fried Onion Pieces
Bring 4 cups of chicken broth or water to a boil. Add wild rice, sage, thyme, 21 seasoning salute, salt and pepper. Bring broth back to a boil and then decrease heat to simmer until rice is tender, about 45 minutes. Meanwhile heat olive oil and butter in a medium pan on medium-high heat, and sauté mushrooms until caramelized, about 5-7 minutes. Drizzle mushrooms with balsamic vinegar and set aside. Prepare butternut squash using microwave directions. Carefully remove from bag and place into a bowl and sprinkle with nutmeg. Cover and set aside. Warm 2 cups of turkey in the microwave, for about 2 minutes. Cover and set aside. Warm corn using preferred method. Cover and set aside. Once rice is done, add turkey gravy and stir. After all items are cooked or heated, you are ready to build your Thanksgiving bowls. Use the wild rice and turkey gravy as a foundation and layer cranberry sauce and all other ingredients in rows. Top with fried onion pieces and enjoy!
Serves: 4
Cooking Time: 60 Minutes
Hot Spiced Cider
Thanksgiving Celebration Cocktail
Hot Mulled Cider (8 servings)
2 quarts apple cider
1 orange
4-5 whole cloves
2 cinnamon sticks
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
dash ground nutmeg
• Pour the apple cider into a large saucepan over medium heat.
• Push the pointed ends of each whole clove into the skin of the orange and place the whole orange in the cider.
• Place the cinnamon sticks in the cider.
• Add the ground spices to the cider.
• Bring the cider to a simmer, without boiling, and allow it to simmer for about 15 minutes.
• Serve warm in mugs or heat-proof glasses.
Thanksgiving Celebration Cocktail (1 serving)
• Cut a lime into wedges.
• Squeeze the juice of one wedge into a champagne glass.
• Add 1 ounce of chilled cranberry juice.
• Fill the glass up with chilled champagne or prosecco (Italian sparkling wine).
• Add a couple of fresh cranberries to the glass for garnish.
Mom’s Mashed Potatoes
Over the years, mashed potatoes have evolved into enough complicated recipes to please anyone’s palate. And while garlic mashed potatoes are certainly delightful and gold Yukon potatoes mashed with sour cream, cream cheese and buttermilk are heavenly, there are occasions that call for just simple, back-to-basics mashed potatoes that don’t compete with a savory pan gravy – just like mom used to make. And Thanksgiving Day is certainly one of those occasions. (Serves 8)
4 pounds baking potatoes (russet or brown potatoes)
1/4 cup (half a stick) butter, at room temperature
2 cups milk
salt and pepper to taste
• Using a vegetable peeler, peel the potatoes and wash under cold running water. Cut each potato into quarters. If your potatoes are the really big ones, cut the quarters in half.
• Fill a large pot with water and bring it to a boil over high heat.
• When boiling, add 1 teaspoon of salt and the potatoes.
• Cook until tender but still firm, about 15 minutes. Drain the potatoes completely and place back in the same pot.
• Place 1/4 cup (half a stick) butter and 2 cups of milk in a microwavable measuring cup or dish and microwave until hot, about 2 minutes.
• Using a potato masher or electric beater, gradually blend the hot milk and butter mixture into the potatoes until smooth and creamy.
• Add salt and pepper to taste.
Cornbread Dressing
Because the turkey in this Thanksgiving menu is baked without traditional stuffing, this cornbread dressing recipe is designed to bake outside of the turkey. Made rich with whole corn kernels and cream, it adds the perfect touch to your Thanksgiving table. (Serves 8)
6 corn muffins or cornbread (you can buy corn muffins at the store already made or bake your own born muffins or bread at home the day before – you need a total of about 5 cups of crumbled corn muffins or cornbread)
2 cups frozen whole corn kernels, thawed
4 celery stalks
1 yellow onion
4 tablespoons butter
1 and 1/2 cups chicken broth
1 and 1/2 cups heavy cream
3 eggs
2 teaspoons poultry seasoning
2 teaspoons salt
1/2 teaspoon pepper
• Preheat oven to 350 degrees.
• Spray an oven-proof baking dish with cooking spray or lightly butter the bottom and sides.
• Crumble corn muffins or cornbread into a large mixing bowl.
• Wash 4 celery stalks under cold running water. Finely chop into small dice.
• Peel and finely chop 1 onion.
• Heat 4 tablespoons butter over medium-high heat in a large skillet.
• When hot, add chopped celery and onion. Sauté until vegetables are tender, about 5 minutes. Stir in thawed corn.
• Pour over crumbled cornbread in mixing bowl and toss to combine well.
• In another mixing bowl, whisk together 1 and 1/2 cups chicken broth, 1 and 1/2 cups heavy cream and 3 eggs.
• Whisk in 2 teaspoons poultry seasoning, 1 and 1/2 teaspoons salt and 1/2 teaspoon pepper.
• Pour mixture over cornbread mixture. Toss well to combine everything.
• Put dressing into prepared baking dish and cover tightly with foil.
• Bake for 20 minutes.
• Remove foil and bake for another 25 minutes until golden-brown on top.
Glazed Carrots
1 16-oz bag baby peeled carrots
4 tablespoons brown sugar
4 tablespoons butter
salt
pepper
• Place the carrots in a saucepan and cover with water. Bring to a boil over high heat. Once boiling, reduce heat and simmer for 8 – 10 minutes until carrots are tender but not soft and falling apart. Drain completely.
• In the same saucepan, heat 4 tablespoons brown sugar and 4 tablespoons butter together. Cook and stir over medium heat under combined and sugar is completely melted.
• Add cooked carrots and toss together.
• Add salt and pepper to taste.
• Glazed carrots can be made a day ahead and quickly heated in the microwave just prior to serving.
Fresh Green Bean “Casserole”
This is a fresh version of the traditional holiday green bean casserole, typically made with cream of mushroom soup – same idea but with fresh ingredients instead of canned. The sauce for this recipe can be made up to 2 days ahead and stored in the refrigerator. The green beans should be quickly cooked right before serving to retain their freshness and crisp texture. (Serves 8)
Sauce
2 shallots
1 garlic clove
1 sprig fresh sage
8 ounces cleaned and sliced crimini (baby portabella) mushrooms
8 ounces cleaned and sliced white button mushrooms
2 sprigs fresh thyme
4 tablespoons butter, plus additional 2 tablespoons for green beans
3 tablespoons flour
3/4 cup sherry
3/4 cup heavy cream
2 pounds fresh green beans
2 shallots
• Peel and mince the shallots.
• Peel and mince the garlic clove.
• Remove the fresh sage leaves from the stem. Discard the stem and chop enough of the leaves to equal 1 tablespoon.
• Melt 4 tablespoons butter in a large skillet over medium heat.
• Add the minced shallots and stir for 2 minutes.
• Add the minced garlic and stir for 1 minute.
• Add the chopped sage, sliced mushrooms and 2 thyme sprigs to the pan. Sauté about 10 minutes or until most of the liquid has evaporated.
• Stir in 3 tablespoons of flour. Continue to stir and cook for 3 minutes.
• Add 3/4 cup of sherry, cooking and stirring until it starts to thicken.
• Add 3/4 cup heavy cream, lower heat and simmer for about 5 minutes, until bubbly and thickened.
• Season with salt and pepper to taste.
• If you are making this a day or two ahead, refrigerate until ready to use.
Green Beans
• Peel and thinly slice 2 shallots.
• Heat 1/2 cup oil in a skillet over medium-high heat.
• When hot, carefully add the sliced shallots in a single layer. the oil should sizzle when you add the shallots.
• Let them fry until they turn brown and crisp but not burned. This will only take a few minutes.
• Remove the fried shallot from the pan with a slotted spoon and place on a paper towel.
• Discard the cooking oil.
• Wash green beans under cold running water. Trim off and discard the stem ends.
• Melt 2 tablespoons butter in a large skillet over medium-high heat.
• Add the green beans, stir to coat with melted butter.
• Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Sauté about 7 minutes until beans are bright green. They should be crisp-tender.
• Place beans on a serving platter or vegetable bowl.
• If you made the mushroom sauce a day or two ahead, heat it in the microwave for a few minutes until hot and bubbly.
• Pour the mushroom sauce over the green beans.
• Scatter the fried shallots over the top.
Baked Yams
To make a savory baked yam side dish for 8 people:
6 medium to large yams (buy yams that are as close in size as possible for even cooking)
1 stick of cold butter
cinnamon
salt
pepper
• Preheat oven to 350 degrees.
• Butter the bottom and sides of an oven-proof, baking dish.
• Cut the stick of butter into small cubes. To do this easily, simply make three slices lengthwise through the stick of better. Then give it a quarter turn to the next side and make three more slices lengthwise through the stick. Then slice through the stick from one end, spacing your slices about 1/4-inch thick. This will make perfect little cubes of butter.
• With a vegetable peeler, scrape the peels from the yams. Wash the peeled yams under cold running water.
• With a large knife on a cutting board, slice the yams crosswise into 1/2-inch thick rounds.
• Place a layer of the yam slices on the bottom of the buttered baking dish. Sprinkle with salt, pepper and cinnamon.
• Place a small cube of butter on top of each yam slice.
• Place a second layer of yam slices on top of the first.
• Sprinkle with salt, pepper and cinnamon.
• Place a small cube of butter on top of each yam slice.
• Continue this layering process until all of the yam slices are layered in the baking dish, making sure you sprinkle each layer with salt, pepper and cinnamon and dot each yam slice with butter.
• Cover the dish tightly with foil and place in preheated oven. Bake for 50 – 60 minutes until yam slices are very tender. The cooking time will vary depending upon how many other items you have cooking in the oven at the same time, how evenly your oven heats, and where the baking dish of yams is placed in the oven. So be sure to test for doneness. When the yams are fully cooked, a fork or knife should slide very easily right through them.
Because oven space can be at scarce on Thanksgiving Day, this dish can be made ahead of time and warmed up in the microwave oven before serving. Just be sure to remove the foil first before putting it in the microwave!
Fresh Cranberry Sauce
There are those who like the traditional jellied cranberry sauce from a can and for them, it just wouldn’t be Thanksgiving dinner without it. For those guests, just open a can, slice it and place the slices on a serving plate. For those of us who celebrate fresh cranberries when available in the grocery stores this time of year, this easy Fresh Cranberry Sauce will delight the taste buds with the tartness of fresh cranberries sweetened with juicy oranges and the welcome addition of ripe pears. This should be made a day or two ahead and stored in the refrigerator to allow the flavors to blend and mellow. (Serves 8)
1 seedless (navel) orange
1 green pear (choose one that is not yet soft but still a little under-ripe)
1 and 1/2 12-oz bags fresh cranberries
1/2 cup brown sugar
1/8 teaspoon salt
1/4 cup coarsely chopped pecans
• Wash the orange under cold running water. Cut it into wedges and place these in the bowl of a food processor with the chopping blade. Pulse twice to coarsely chop.
• Wash the pear under cold running water. Cut it into quarters. Cut out and discard the core from each quarter. Place these in the food processor with the oranges.
• Add the fresh cranberries to the food processor.
• Add 1/2 cup brown sugar to the food processor.
• Add 1/8 teaspoon salt to the food processor.
• Pulse everything until coarsely chopped. Do not over-pulse as you want the texture of the coarsely chopped fruit.
• Cover and store in the refrigerator for up to 2 days.
• Right before serving, stir in the chopped pecans.
Pumpkin Pie
Thanksgiving Day simply would not be the same without pumpkin pie. There are almost as many recipes and versions of pumpkin pie as there are stars in the sky. And while they are all delicious, below is a simple, traditional recipe that will satisfy the traditional Thanksgiving dinner lovers in all of us.
1 frozen 9-inch pie shell
2 pounds dried beans or pie weights
1 8-oz package cream cheese, softened to room temperature
1 15-oz can pumpkin (not the pumpkin pie filling, just the plain canned pumpkin)
1 cup sugar
1/4 teaspoon salt
2 eggs, beaten
1 cup half-and-half
1/4 cup (half a stick) butter, melted
2 teaspoons vanilla extract
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 and 1/2 cups heavy whipping cream
1/4 cup sugar
1 teaspoon vanilla extract
• Preheat the oven to 350 degrees.
• Take the pie shell from the freezer and line it (bottom and completely up the sides) with a piece of foil.
• Pour enough dried beans or pie weights onto the foil-lined pie shell to fill it up to the edges.
• Place it on a baking sheet and place in the oven and bake for 15 minutes.
• Lift out the foil and the beans or weights. (If using dried beans, discard them as they cannot be used for anything else after this.)
• Place the empty pie shell back in the oven and bake for another 10 minutes until it starts to dry out and begins to turn golden.
• Remove from oven.
• In a large mixing bowl, beat together the softened cream cheese and pumpkin until well-combined.
• Add 1 cup sugar, 1/4 teaspoon salt and beat for 1 minute.
• Add 2 beaten eggs, 1 cup of half-and-half, and 1/4 cup melted butter. Beat together 1 minute.
• Add 2 teaspoon vanilla, 1 and 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground allspice, and 1/4 teaspoon ground nutmeg. Beat for 30 seconds until well-combined.
• Pour the filling into the warm prepared pie crust on baking sheet.
• Place the baking sheet in the oven and bake for 50-60 minutes until the edges of the filling are set and the center of the pie is still just slightly loose when jiggled. If the edges of the crust began to brown too much during baking, cover them with foil.
Whipped Cream
• Pour 2 cups cold heavy whipping cream into a large mixing bowl.
• Add 1/4 cup sugar and 1 teaspoon vanilla extract.
• Beat on highest speed until soft peaks form when you lift the beaters out.
Place the whipped cream in a serving bowl with a spoon to allow guests to serve themselves with either the pumpkin pie or the chocolate pecan pie – or both!
Chocolate Pecan Pie
Pecan pie is a wonderful thing and when chocolate is added, it becomes miraculous! This Chocolate Pecan Pie will make everybody happy.
1 frozen 9-inch pie shell, thawed
1 and 1/2 cups pecans
1 cup semi-sweet chocolate chips
4 eggs, beaten
1/2 cup sugar
1/2 cup brown sugar
1/2 cup corn syrup
1 teaspoon vanilla extract
1/8 teaspoon salt
• Preheat oven to 375 degrees.
• Place the thawed pie shell on a baking sheet lined with foil for easy clean-up.
• Scatter the pecans and chocolate chips evenly over the bottom of the unbaked pie shell.
• Beat together 4 eggs, 1/2 cup sugar, 1/2 cup brown sugar, 1/2 cup corn syrup, 1 teaspoon vanilla extract and 1/8 teaspoon salt.
• Pour the filling over the pecans and chocolate chips in the pie shell.
• Bake for 50-60 minutes until the filling is set.
• Allow to cool for at least 30 minutes before cutting into slices.
• Serve with homemade whipped cream. (See pumpkin pie article for whipped cream recipe.)
