Our Thanksgiving Menu

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An IMPORTANT note about thawing:

I started thawing a 20-lb. turkey in the refrigerator 6 days before Thanksgiving, it was still not completely thawed by Thanksgiving morning. Give it a full week, and then some for the same-size turkey!

Turkey:

1. 3 tablespoons chopped fresh rosemary or 1 1/2 tablespoons dried (I used dried)
2. 3 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried (I used dried)
3. 3 tablespoons chopped fresh tarragon or 1 1/2 teaspoons dried (I used dried)
4. 1 tablespoon ground pepper
5. 2 teaspoons salt
   
6. 1 20- to 21-pound turkey, neck and giblets reserved
7. Fresh herb sprigs (I selected 3 types of herb sprigs such as rosemary, sage and tarragon from the store produce section)
8. 2 tablespoons vegetable oil
9. 6 tablespoons (3/4 stick) butter, melted
10. 4 cups canned low-salt chicken broth

GRAVY:

1. 1/2 cup all purpose flour
2. 1/2 cup dry Sherry
3. 3 tablespoons butter
4. 12 ounces fresh shiitake mushrooms, stemmed, sliced (I used regular sliced fresh mushrooms)
5. 1 tablespoon plus 1 teaspoon chopped fresh rosemary or 2 teaspoons dried (I used dried)
6. 4 cups (about) canned low-salt chicken broth
7. 1/3 cup whipping cream
8. 2 teaspoons chopped fresh thyme or 1 teaspoon dried (I used dried)
9. 2 teaspoons chopped fresh tarragon or 1 teaspoon dried (I used dried)

FOR TURKEY:
Mix first 5 ingredients in small bowl. Pat turkey dry with paper towels and place on rack set in large roasting pan. If not stuffing turkey, place herb sprigs in main cavity. If stuffing turkey, spoon stuffing into main cavity. Tie legs together loosely to hold shape of turkey. Brush turkey with oil. Rub herb mix all over turkey. Place turkey neck and giblets in roasting pan. (Can be prepared 1 day ahead if turkey is not stuffed. Cover and refrigerate. Let stand at room temperature 1 hour before roasting.)
[ 30 - 40 min.]

Position rack in lowest third of oven and preheat to 425°F. Drizzle melted butter all over turkey. Pour 2 cups broth into pan. Roast turkey 45 minutes. Remove turkey from oven and cover breast with foil. Reduce oven temperature to 350°F. Return turkey to oven; roast unstuffed turkey 1 hour (roast stuffed turkey 1 hour 30 minutes).
[ 1hr., 45 min. unless stuffing ]

Remove foil from turkey; pour remaining 2 cups broth into pan. Continue roasting turkey until meat thermometer inserted into thickest part of thigh registers 180°F. or until juices run clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 1 hour 40 minutes longer. Transfer turkey to platter; tent with foil. Let stand 30 minutes. Reserve liquid in pan for gravy.
[ Actual time for mine to reach 170°: 50 min. My actual oven temp may be a little hot. ]

MEANWHILE, PREPARE GRAVY:
Mix flour and Sherry in small bowl until smooth paste forms. Melt butter in heavy large saucepan (I used our big heavy cast iron pan) over medium-high heat. Add mushrooms and rosemary and sauté until mushrooms begin to soften, about 3 minutes. (Can be made 3 hours ahead. Cover flour paste tightly. Let paste and mushrooms stand at room temperature.)

Discard turkey neck and giblets from pan juices in roasting pan. Transfer pan juices to large glass measuring cup. Spoon off fat. Add enough chicken broth to measure 5 cups; add to saucepan with mushrooms. Add flour paste and whisk until smooth. Bring mixture to boil, stirring frequently. Boil until thickened to light gravy, about 10 minutes. Mix in cream, thyme and tarragon. Season with salt and pepper. Serve turkey with gravy.

HELPFUL RESOURCES:
Where to Put a Thermometer in a Turkey: - https://www.realsimple.com/food-recipes/cooking-tips-techniques/take-turkey-temperature

How to Carve a Turkey: - https://youtu.be/939uGzs484M

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INGREDIENTS:

1. 2 - 29oz cans cut sweet potatoes
2. 1 cup sugar
3. 1/2 tsp. salt
4. 2 eggs
5. 1/2 stick margarine
6. 1/2 cup milk
7. 1 tsp. vanilla

1. Optional Toppings:
2. 1 cup brown sugar
3. 1/3 cup flour
4. 1/2 stick margarine
5. 1/4 cup chopped pecans
   

   -- OR --
   Mini marshmallows

INSTRUCTIONS:
POTATOES -
Drain potatoes; put in large bowl and mash up. Add sugar, salt, eggs, margarine, milk and vanilla. Mix well. Put mixture in casserole dish (13 x 9 glass dish will work too). Bake at 350°F for 40 - 50 minutes.

(OPTIONAL TOPPING -)
Mix brown sugar, flour, margarine and pecans. Sprinkle on top of sweet potato mixture.

ALTERNATE TOPPING: spread mini marshmallows all the way across the top, in a single layer. Add 5 mins. before the end of bake time, continue cooking until brown.

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INGREDIENTS:

1. 1 can (10-3/4oz) Cream of Mushroom soup
2. 1/2 cup milk
3. 1 tsp. soy sauce
4. Dash of pepper
5. 4 cups cooked cut green beans (or two 16oz cans)
6. 1-1/3 cups French fried onions

INSTRUCTIONS:
Mix soup, milk, soy sauce, pepper, beans and 2/3 cup onions in 1-1/2 qt. casserole dish. Bake at 350°F for 25 minutes or until hot. Stir and then sprinkle with remaining onions. Bake 5 minutes.

Makes 6 servings.

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NOTE: The following is HALF of the full recipe on AllRecipes.com, which still makes quite a bit!

INGREDIENTS:

1. 2-1/2 lbs Yukon Gold potatoes, unpeeled
2. 1/4 cup butter
3. 1 cup Parmesan cheese
4. 1/2 cup chopped fresh chives
5. 3/4 cup cream cheese
6. 1/4 medium head garlic (about 3-4 cloves, more if you want more garlicky flavor), peeled and minced (I used a garlic press)
7. 1 pinch salt and pepper, to taste
8. Extra chicken broth

INSTRUCTIONS:
Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes. Add butter, Parmesan cheese, chives, cream cheese, garlic, salt and pepper. Use a potato masher to mash until smooth, and serve. If potatoes are dry, mix in a little canned chicken broth until they are at the desired consistency.

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INGREDIENTS:

1. 1 bag cranberries (I use enough to approximate the size of the orange)
2. 1/2 cup pecans
3. 3/4 cup sugar (or to taste; can substitute Splenda)
4. Whole orange

INSTRUCTIONS:
Wash the orange, removing any product labels. Cut orange into chunks for easier processing (use the whole orange including the peel). Add all the ingredients together in a food processor. Blend until you get the consistency you want. Refrigerate overnight.

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INGREDIENTS:

1. 3/4 cup sugar
2. 1/2 tsp. salt
3. 1 tsp. ground cinnamon
4. 1/2 tsp. ground ginger
5. 1/4 tsp. ground cloves
6. 2 large eggs
7. 1 can pumpkin (can be store brand)
8. 1 12oz can evaporated milk
9. 1 unbaked 9" (4 cup) deep-dish pie shell

INSTRUCTIONS:
In a small bowl, mix the first 5 ingredients together. Beat eggs in a large bowl - stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell (you don't have to use all of it if the shell is getting full!). Bake in pre-heated 425°F oven for 15 minutes. Reduce temperature to 350°F; bake 40-50 minutes or until butter knife inserted near the center comes out clean. Cool on wire rack for 2 hours. Serve or refrigerate.

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INGREDIENTS:

1. 3 eggs beaten
2. 1 cup light corn syrup
3. 1 cup light brown sugar
4. 1/2 tsp. salt
5. 1 tsp. vanilla
6. 1 cup chopped pecans
7. 1 (9-inch) deep dish pie shell, unbaked

INSTRUCTIONS:
Mix eggs, syrup, sugar, salt and vanilla..add pecans. Pour into pie shell. Bake for 10 minutes at 450 degrees; reduce heat to 350 degrees and bake for 45 minutes. Never fails!!!!!

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INGREDIENTS:

1. 2-3/4 to 3-1/4 cups reduced sodium chicken broth (note that two 14-oz cans equals almost exactly 3-1/4 cups)
2. 2 cups sliced fresh mushrooms
3. 1 small onion, chopped
4. 1 garlic clove, minced (I used a garlic press)
5. 1 Tbsp. olive oil
6. 1 cup cooked arborio rice (I substituted 1 cup of uncooked instant rice, it was fine)
7. 1 tsp. minced fresh thyme OR 1/4 tsp. dried thyme
8. 1/2 cup white wine (or additional reduced sodium chicken broth)
9. 1-1/2 cups cubed cooked turkey breast
10. 2 Tbsp. grated Romano cheese (optional)
11. 1/4 tsp. salt
12. 1/4 tsp. black pepper

INSTRUCTIONS:
In a small saucepan, heat broth and keep warm. In a large non-stick skillet, saute the mushrooms, onion and garlic in oil until tender, about 3 minutes. Add rice and thyme; cook and stir for 2 - 3 minutes. Stir in wine or additional broth. Cook and stir until all of the liquid is absorbed. Add heated broth 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender (or as tender as you want). Continue to add water if you run out of broth. Add the turkey, Romano cheese, salt and pepper; cook and stir until heated through.
Serve immediately. Makes 4 1-cup servings.

Nutrition (1 cup): 334 calories, 6 grams fat (1gram saturated fat), 49 milligrams cholesterol, 698 milligrams sodium, 44 grams carbs, 1 gram fiber, 24 grams protein.