First thing of course is the bird! No matter how you cook it, you gotta brine that baby! It locks in all the juiciness and keeps the turkey from getting dry when cooking. This is the brine I use, but you can play around with several acidic options. I encourage you to check out Ree Drummonds Maple Whiskey brine.
Turkey Brine
Ingredients
- 2 quarts (8 cups of water)
- 3 cups of apple cider vinegar
- 1 cup of salt
- 1/2 cup of sugar
- 3 Tbsp black peppercorns
- 5 bay leaves
- 5 cloves of minced garlic
- peels from 2 red apples
- peel of one orange
- juice of 1 orange
- leaves stripped from 3-4 sprigs of rosemary
Directions
- Add all these ingredients to a large stock pot and bring to a boil.
- Allow to cool completely and store in the fridge until ready to use.
- When you are ready, place your turkey in a large pot and pour in the brine. Cover the remaining turkey with cold water and store in the fridge until ready to cook. Recommend leaving it in the brine for about 24, but no longer than 48, hours.
Next on point is the dressing! Who doesn't love a good cornbread dressing if you are from down south??
Southern Girl Dressing
Ingredients
- 1 loaf of cornbread (typically use a 9'' cast iron skillet to prepare mine)
- 7 slices of dried white bread ( you can dry in the oven or on the counter overnight)
- 1/2 a stick of butter
- 1 medium onion, chopped
- 2 cups of chopped celery
- 7-8 cups of chicken broth (this is give or take, you will want it to be fairly wet, but it's all going to depend on how your bread mixture soaks up the broth)
- 5 whole eggs, beaten
- 1 sleeve of saltine crackers, crushed
- 1 Tbsp of poultry seasoning
- 1 tsp salt
- 1 tsp sage
- 1 tsp of black pepper
- Let me confess on the spices, I often do a taste test pre-adding the eggs, you may want to do the same.
Directions
- Preheat the over to 350 degrees F.
- In a large bowl, combine cornbread (crumbled), crushed crackers and white bread (you can tear it in pieces if you like). Set to the side.
- Melt the butter in a large skillet and cook the onion and celery over medium-high heat until soft.
- Pour the veggies over the bread mixture.
- Add about 7 cups of the broth and mix well. Add the seasonings and taste the mixture. Adjust as needed. You can also adjust the moisture level here too, if it is too dry. You want it slightly soupy, but remember you still have to add the eggs.
- Add in the eggs and mix well.
- Reserve 3 heaping Tbsp to use for gravy thickening.
- Pour the mixture into a 9x13 pan an bake for 45-50 minutes.
My gravy recipe is an altered version of giblet gravy. I don't use giblet's. Eww....
Gravy Baby
Ingredients
- 4 cups of chicken broth
- reserved dressing
- 2 tsp poultry seasoning
- 3 Tbsp cornstarch
- 1/3 cup cold water
- 1 boiled egg
- salt and pepper, to taste
Directions
- Using a large pot, bring broth to a boil. Add in dressing and poultry seasoning.
- In a separate bowl, combine cornstarch and water and mix.
- Stirring constantly, add the cornstarch mixture to the boiling mixture.
- Reduce heat and cook for 3 to 5 minutes.
- Add salt and pepper to taste and top with boiled egg.
Because it wouldn't be a holiday without it....
Green Bean Casserole
Ingredients
- 1 can condensed cream of mushroom soup (10 ¾ oz)
- 2 cans Green Beans, drained and rinsed (14 ½ oz)
- 1 1/2 cups french fried onions (or more...you decide!)
- ¾ cup evaporated milk
- ¼ teaspoon black pepper
Directions
- Preheat the oven to 350 degrees F.
- In a medium sized mixing bowl, add the soup, milk, green beans, pepper and 2/3 cup fried onions and stir to mix.
- Pour into a casserole dish and bake for about 30 minutes, or until mixture is bubbling.
- Stir and smooth out the top and sprinkle with remaining onions.
- Bake for an additional 5 minutes, or until onions are golden brown.
And it also wouldn't be a holiday without...
Macaroni and Cheese - Crockpot Style
Recipe adapted from Paula Deen
- 2 cups uncooked elbow macaroni
- 4 tablespoons butter
- 2 1/2 cups grated cheddar cheese (I prefer sharp)
- 1/2 cup full fat sour cream
- 1 (10 3/4 ounce) can condensed cheddar cheese soup
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 teaspoon dry mustard
- 1/2 teaspoon black pepper
Directions
- Boil the macaroni in water until al dente and drain.
- In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
- In slow cooker, combine cheese mixture, sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.
- Cook on low for 1 1/2 - 2 hours, stirring occasionally. (**Note here - it may cook much quicker. My slow cooker cooks rather hot even on low so I would check it at around the hour mark.)
Mashed Potatoes - with a kick
Ingredients
- 5 pounds potatoes, peeled and chopped
-
salt and black pepper, to taste
-
2 cups sour cream
-
1 stick unsalted butter
-
3 Tbsp prepared horseradish
-
2 Tbsp whole milk
Directions
- Put the potatoes into a large pot and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are fork tender.
- Drain the water from the potatoes.
- Mash the potatoes with a potato masher in a large mixing bowl. Add the sour cream, butter, horseradish and season well with salt and pepper. Add milk as needed for a creamy texture.
And to finish up....
French Silk Pie
Ingredients
- 4 oz unsweetened baking chocolate
- 1 cup butter, softened (I use salted.)
- 1 1/2 cup sugar
- 1 tsp vanilla
- 4 whole eggs
- 1 baked pie shell (I use a packaged shell and bake it off in the oven, but you can make your own if you wish - or have time!)
Directions
- In small microwave safe bowl melt 4 ounces of unsweetened baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.
- Using an electric mixer, beat butter and sugar until fluffy. Once chocolate is cool, add it to the butter and sugar mix. Add vanilla and beat until thoroughly combined using a whisk attachment.
- Using medium speed, beat in the eggs, but you will space them 5 minutes apart. So add in first egg, wait 5 minutes (still beating) and then add in the next, and repeat until all 4 eggs have been added.
- Fill the pie shell with the mixture and place in the fridge overnight.
- Serve with whipped cream and shaved chocolate.
- Remember these pies do contain raw eggs, so use caution if you have little or pregnant guests.
And if you so choose to top your pie with whipped cream....
Whipped Cream
Ingredients
- 2/3 cup heavy cream
- 1/2 tsp vanilla
- 2 Tbsp confectioners' sugar
Directions
- Whip the heavy cream in the bowl of an electric mixer fitted using whisk attachment on medium speed until soft peaks form, 2 to 4 minutes.
- Add the vanilla and confectioners' sugar; continue whipping on medium speed until the soft peaks return, 2 to 3 minutes.
- Use immediately.
- Cook's note - I place my mixing bowl in the freezer for a little bit beforehand. It helps to get the peaks going and not keep the cream liquidy.
Enjoy all that cooking!! Happy Thanksgiving!!!!
Love
The A Team
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