Many of you may have already planned your Thanksgiving meal but here are a few recipes if you are still searching for an extra side dish or have been too busy to get started. Most of the recipes are from my article in
StarNews but I also threw in my Green Bean Casserole recipe that I shared at our Friendsgiving last Saturday.
Happy Thanksgiving!!
Herb-Garlic Roasted Turkey
(Serves 8-10)
¼ cup butter, softened
3 tsp minced garlic
3 Tbsp chopped fresh
rosemary
3 Tbsp chopped fresh
thyme
½ tsp salt
½ tsp pepper
1 15-to-16 lb turkey, legs
tied and giblets removed
1 onion, thinly sliced
4 cups water
Preparation
1) Preheat oven to 350
degrees F.
2) In a medium-sized bowl,
mix together butter, garlic, rosemary, thyme, salt, and pepper until well
combined. Smear herb butter underneath the breast skin and over the entire top
of the turkey. Set the turkey on a rack in a large roasting pan and scatter the
onion slices all around.
3) Add 2 cups of water to
the roasting pan, place in the oven, and roast for 1 hour and 15 minutes. Add
the remaining 2 cups of water to pan, cover the turkey with aluminum foil and continue
cooking for another 1 hour and 15 minutes longer, or until the thickest part of
the inner thigh reaches 170 degrees F. Transfer the turkey to a cutting board
and let rest for 30 minutes. Slice and serve.
Roasted Brussles Sprouts with Cranberries, Pecans, & Blue Cheese
(Serves 6-8)
1 Tbsp olive oil
1 lb Brussles sprouts,
stems removed and halved
½ tsp salt
½ tsp pepper
½ cup dried cranberries
1/3 cup pecans, toasted
1/3 cup crumbled blue
cheese
Preparation
1) Preheat oven to 450
degrees F. Toss halved Brussels sprouts and olive oil on a baking sheet. Spread
in an even layer, sprinkle with salt and pepper, and roast until tender, about
18 to 24 minutes. Pour sprouts in a large bowl and toss with dried cranberries
and toasted pecans. Top with crumbled blue cheese and serve.
Butternut Squash Gnocchi with Sun-dried Tomato Sauce
(Serves 8-10)
Gnocchi:
3 lbs butternut squash,
cut in half lengthwise and seeds removed
3 eggs
½ tsp salt
½ tsp pepper
1 cup flour
1/3 cup grated Parmesan
cheese
Sauce:
1 Tbsp butter
½ onion, diced
1 Tbsp flour
¼ tsp salt
¼ tsp pepper
½ tsp paprika
4 of sun-dried tomatoes,
diced
¼ cup grated Parmesan
cheese
1 cup 2% milk
Fresh sage, chopped
Preparation
1) Preheat oven to 425
degrees F.
2) Spray a baking sheet with
cooking spray and lay butternut squash halves cut side down. Bake for 30-45
minutes or until squash is fork-tender; remove and let cool completely. Scrape
flesh from squash and add to a food processor or blender. Add eggs, salt and
pepper and pulse until smooth. Turn to a low setting and add flour and
Parmesan. Blend until the mixture just begins to come together into a ball of
dough.
3) Drop the dough onto a
floured surface and knead lightly. Divide into quarters and leave one piece on
the floured surface (wrap remaining pieces in plastic wrap until ready to use).
Roll dough gently into a long rope about
12 inches long. Using a dough scraper or knife, cut the rope into 1 inch pieces.
Repeat with remaining pieces of dough. Place the pasta on a floured plate and set
aside while you bring a large pot of water to boil and prepare the sauce.
4) Add gnocchi to boiling
water about 10 at a time. When they float, cook for 5 minutes and then place in
ice water. Repeat with remaining batter. Let cool, drain and pat dry.
5) For the sauce, melt
butter over medium heat in a medium skillet. Add onions and sauté for 3-5 minutes. Add flour,
salt, pepper, paprika and sun-dried tomatoes; whisk until bubbly. Pour in milk
and cook until mixture is thick, about 2-3 minutes. Stir in Parmesan cheese and
lower heat. Add gnocchi to sauce and stir until heated. Garnish with sun-dried
tomatoes and sage leaves and serve.
Roasted Sweet Potato Cups
(Serves 6-8)
4 medium sweet potatoes,
peeled and cut into ½-inch cubes
1 Tbsp olive oil
½ tsp salt
½ tsp pepper
2 Tbsp honey
1 Tbsp butter
1 tsp cinnamon
Miniature marshmallows
Preparation
1) Preheat oven to 400
degrees F.
2) Add sweet potatoes to a
baking sheet and drizzle with olive oil. Season with salt and pepper; toss and
spread in an even layer. Roast potatoes in the oven for 30-40 minutes or until
tender, tossing every 10 minutes.
3) Place potatoes, honey,
butter, and cinnamon in a large bowl. Beat with a mixer until smooth. Divide
potato mixture into 8 ramekins. Top each potato cup with miniature
marshmallows. Bake at 400 degrees for 10 minutes or until golden brown.
Green Bean Casserole
(Serves 8-10)
2 lbs French green beans
2 Tbsp butter
1/4 cup all-purpose flour
1 1/2 cups milk
1/2 cup buttermilk
2 Tbsp Ranch dressing mix
½ tsp pepper
4 slices bacon, diced
2 tsp minced garlic
1/2 onion, diced
1 cup shredded sharp
cheddar cheese
1 cup finely chopped
jarred roasted red bell peppers
1/2 cup Panko breadcrumbs
or chopped French’s onions
1/2 cup chopped pecans
Preparation
1) Blanch the green
beans: drop them into lightly salted boiling water and allow green beans to
cook for about 3 to 4 minutes. Remove them from the boiling water with a
slotted spoon and immediately plunge them into a bowl of ice cold water to stop
the cooking process. Drain beans once they're cool and set aside.
2) Melt butter in a medium-size
heavy saucepan over medium heat; whisk in flour until smooth. Cook 1 minute,
whisking constantly. Gradually whisk in 1 1/2 cups milk; cook over medium heat,
whisking constantly, 3 to 4 minutes or until mixture is thickened and bubbly.
Remove from heat, and whisk in buttermilk, Ranch dressing mix, and pepper. Add
½ cup grated cheddar and stir while cheese melts. Set aside.
3) Add bacon pieces to a
skillet over medium heat. Cook bacon for two minutes, then add diced onion and
garlic and continue cooking for 3 to 5 minutes or until bacon is done (but not
crisp) and onions are golden brown.
4) Preheat oven to 350
degrees. Combine buttermilk white sauce, peppers, and bacon/onion mixture in a
large bowl; add green beans, tossing gently to combine. Place in a lightly
greased 13- x 9-inch dish.
5) Combine panko
breadcrumbs, chopped pecans, and remaining 1/2 cup cheese, and sprinkle over
green bean mixture. Bake for 25-30 minutes or until sauce is bubbly and panko
crumbs are golden.
Easy Cinnamon Apple Tarts with Caramel Ice Cream
(Serves 8)
4 Granny Smith apples,
peeled, cored, and thinly sliced
1 Tbsp freshly squeezed
orange juice
1 Tbsp orange zest
1 tsp cinnamon
1 Tbsp brown sugar
¼ tsp salt
1 Tbsp flour
8 tart shells (such as
Dutch Ann)
Caramel ice cream
Caramel sauce
Preparation
1) Preheat oven to 325
degrees F. In a medium bowl, combine apples and next 6 ingredients. In each
tart, arrange apples in a circular pattern, overlapping slightly. Bake in the
oven for 30-35 minutes.
2) Let cool slightly and top each with a scoop of caramel
ice cream and drizzle with caramel sauce.
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