I’m not really sure where the time went but this Thursday is Thanksgiving. For me it will be a day of trying to get Christmas projects started. I’m going to be by myself as my niece and her family will be going up to his Mom’s house. I’m certainly not going to go through the bother of trying to do a turkey for myself. Now pizza may be another story. I’m sure the kitties wouldn’t mind if I did a Hawaiian pizza especially if they can con me out of some ham.
There are certain foods that have become traditional for Thanksgiving. The turkey is usually the star of the show. There are as many ways to do turkey, as there are turkeys. When I did the family Thanksgivings I usually used the brown-a-bag in order to ensure that my turkey was moist. Sweet potatoes are usually found at the table along with rolls and cranberries in one form or the other. For me I always loved the stuffing more then the turkey. In our house pumpkin pie was a necessity along with the mincemeat pie that my Dad and I loved.
For small families the turkey breast has been a real good option. I have a couple of recipes where I decided that the easiest way to go was to do everything in the crockpot. I am a real fan of slow cookers because I am so busy that the idea of throwing everything into the pot and having dinner ready when I finally get home is fantastic.
Here are some of my recipes with a Thanksgiving theme. Please add your own. Let us know how you do your turkey. Do you have a favorite pie recipe? Is there a dish that needs to be served at your house in order for it to feel like Thanksgiving?
Autumn Casserole
Recipe By :Michele Wilson
Serving Size : 8
Amount Measure Ingredient -- Preparation Method
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2 large sweet potatoes -- peeled and cubed
1 large butternut squash -- peeled and cubed
4 tablespoons butter
1 teaspoon ginger root -- finely minced
1/4 cup sherry
1/2 cup brown sugar, packed
1 teaspoon cinnamon
1 tablespoon water
1 tablespoon cornstarch
Preheat oven to 350°F.
Melt butter in small sauce pan. Add brown sugar, ginger, sherry and cinnamon. Heat until sugar has melted.
Mix corn starch with water. Add to sauce. Bring to a boil and cook stirring constantly until sauce thickens.
Put cubed potatoes and squash in 2 quart casserole dish. Pour sauce over and mix well.
Cover and bake at 350°F for 30 minutes.
Per Serving (excluding unknown items): 247 Calories; 6g Fat (21.2% calories from fat); 3g Protein; 48g Carbohydrate; 5g Dietary Fiber; 16mg Cholesterol; 77mg Sodium. Exchanges: 2 Grain(Starch); 0 Vegetable; 1 Fat; 1 Other Carbohydrates.
Mashed Potato Surprise
Recipe By :Michele Wilson
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
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4 large potatoes -- peeled and cubed
1/4 cup fat-free evaporated milk
1/4 cup fat-free sour cream
1 cup low-sodium cheddar cheese
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 cup green onions -- finely minced
4 tablespoons butter
Put potatoes in a pan of boiling water to cover. Cook for 20 to 25 minutes or until fork tender. Drain.
Put potatoes in a large bowl and add rest of ingredients. Whip until light and fluffy.
Per Serving (excluding unknown items): 335 Calories; 21g Fat (55.1% calories from fat); 12g Protein; 26g Carbohydrate; 2g Dietary Fiber; 61mg Cholesterol; 427mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.
Oven Roasted Vegetables
Recipe By :Michele Wilson
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
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3 large potatoes -- peeled and cubed
2 large green bell peppers -- cubed
1 large sweet onion -- diced
3 tablespoons olive oil
1 teaspoon basil
1/2 teaspoon seasoned salt
1/4 teaspoon seasoned pepper
1 tablespoon balsamic vinegar
1 teaspoon oregano
Heat oven to 350°F.
Mix all ingredients together thoroughly and place in a 2 quart casserole.
Bake at 350°F for 45 minutes or until vegetables are tender.
Per Serving (excluding unknown items): 192 Calories; 10g Fat (47.1% calories from fat); 3g Protein; 24g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 179mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.
Turkey Breast With Sweet Potatoes and Cranberry Relish
Recipe By :Michele Wilson
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
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3 pounds turkey breast, boneless and skinless
2 large sweet potatoes -- peeled and sliced
1 medium sweet onion -- sliced
1 cup cranberries -- chopped
1/2 cup raisins, seedless
1/2 cup walnuts -- diced
1/2 cup fresh orange juice
1 cup packed brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon ginger root -- finely minced
1/2 cup sherry
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon poultry seasoning
2 tablespoons butter
2 tablespoons olive oil
Peel and thinly slice sweet potatoes. Put in ice water to keep from browning.
Melt butter with the olive oil in a saucepan and add onions. Cook until onions are caramelized.
Add cranberries, raisins, walnuts, orange juice, brown sugar, cinnamon, nutmeg, ginger and sherry. Heat to boiling stirring constantly.
Remove net from turkey breast if there is one. Remove all visible chunks of fat.
Mix salt, pepper and poultry seasoning. Sprinkle over turkey breast on all sides and rub in.
Put turkey breast in crockpot. Drain and pat dry the potatoes and arrange around the turkey breast.
Pour cranberry sauce over turkey breast and potatoes.
Cover and cook on Low for 8 to 10 hours or High 4 to 5 hours.
Per Serving (excluding unknown items): 663 Calories; 16g Fat (22.5% calories from fat); 60g Protein; 65g Carbohydrate; 4g Dietary Fiber; 151mg Cholesterol; 352mg Sodium. Exchanges: 1 Grain(Starch); 7 Lean Meat; 1/2 Vegetable; 1 Fruit; 2 1/2 Fat; 2 1/2 Other Carbohydrates.
Turkey Breast with Maple Sweet Potatoes and Hawaiian Cranberry Stuffing
Recipe By :Michele Wilson
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
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3 pounds turkey breast, boneless and skinless -- patted dry
3 large sweet potatoes -- sliced and peeled
8 ounces button mushrooms -- stems removed, caps sliced thin
1 cup cranberries -- fresh or forzen
1 cup golden raisins
2 large shallots -- minced
12 each King's Hawaiian Sweet Rolls -- cubed
1 teaspoon salt -- divided
1/2 teaspoon freshly ground black pepper -- divided
1 teaspoon poultry seasoning
1/2 teaspoon marjoram
1/4 teaspoon thyme
1/4 teaspoon sage
1 tablespoon maple syrup
1/4 cup unsalted butter
1/2 cup fresh orange juice
1 cup dark brown sugar -- packed
1/2 cup white wine -- sweetened
1/4 cup low sodium chicken broth
Mix poultry seasoning, 1/2 teaspoon of salt and 1/4 teaspoon pepper together. Pat turkey breast dry and remove any visible fat pockets. Rub all over with the seasoning mix. Put turkey breast into the crockpot.
Peel and slice sweet potatoes. In a small saucepan heat orange juice, maple syrup and brown sugar, stirring until sugar dissolves. Place sweet potatoes around turkey and pour orange sauce over them.
Melt butter is saucepan and add mushrooms, shallots, and cranberries. Cook until shallots and mushrooms start to brown. Add white wine and scrap up and of the browned bits. Add raisins, 1/2 teaspoon salt, 1/4 teaspoon pepper. marjoram, sage, and thyme. Add bread cubes and chicken broth. Stir until moistened. Put on top of the turkey breast and sweet potatoes.
Cook on low 8 to 10 hours or High 4 to 5 hours.
Per Serving (excluding unknown items): 863 Calories; 15g Fat (15.4% calories from fat); 67g Protein; 115g Carbohydrate; 6g Dietary Fiber; 191mg Cholesterol; 679mg Sodium. Exchanges: 1 Grain(Starch); 7 Lean Meat; 1/2 Vegetable; 1 1/2 Fruit; 1 1/2 Fat; 2 1/2 Other Carbohydrates.
NOTES : Use real maple syrup not pancake or artificial syrup.
Turkey Vegetable Soup
Recipe By :Michele Wilson
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
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14 1/2 ounces no salt added stewed tomatoes
4 1/2 ounces canned mushrooms -- sliced and drained
14 1/2 ounces fat-free chicken broth
1 pound cooked turkey -- diced
1/4 cup red wine
1 cup frozen mixed vegetables
1 small onion -- chopped
2 cloves garlic -- minced
8 ounces no salt added tomato sauce
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1 teaspoon Italian seasoning
1/3 cup instant rice
Mix all ingredients except rice together and bring to a boil.
Reduce heat to low and add rice. Simmer for 15 minutes.
Per Serving (excluding unknown items): 229 Calories; 4g Fat (16.0% calories from fat); 29g Protein; 20g Carbohydrate; 3g Dietary Fiber; 58mg Cholesterol; 450mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 3 Vegetable; 0 Fat; 0 Other Carbohydrates.
Mandarin Salad
Recipe By :Michele Wilson
Serving Size : 8
Amount Measure Ingredient -- Preparation Method
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1 bunch red leaf lettuce -- torn
1 small yellow bell pepper -- seeded and sliced
8 ounces water chestnuts, canned -- drained and sliced
8 ounces mushrooms -- sliced
11 ounces mandarin oranges in light syrup
1 small red onion -- sliced thin
1 tablespoon ginger -- minced
1/3 cup vegetable oil
3 tablespoons wine vinegar -- *see Note
1 tablespoon low sodium soy sauce
1 teaspoon sesame oil
1 tablespoon no salt added tomato paste
Remove seeds and ribs of yellow bell pepper and slice into thin strips. Slice red onion into thin slices. Slice mushrooms. Tear red lettuce into bite size pieces.
Drain water chestnuts. Drain oranges saving syrup.
Mix lettuce, peppers, onions, mushrooms, water chestnuts and orange slices together in a large salad bowl.
In a blender add juice from oranges, oil, ginger, vinegar, soy sauce, sesame oil and tomato paste. Process until smooth and ginger is finely chopped.
Either toss the salad with the dressing or serve it on the side and let people add their own.
Per Serving (excluding unknown items): 149 Calories; 10g Fat (56.7% calories from fat); 2g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 84mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1/2 Fruit; 2 Fat; 0 Other Carbohydrates.
NOTES : I use Garlic Wine Vinegar.