Turkey Day Menu
You likely have your own menu planned, but if not…
- Turkey Breast
- Bacon Almond Green Beans
- Sweet Potatoes
- Dessert of choice
You got my T-Day recipes two weeks ago, but here they are again (plus a sweet potato dish).
- When we think we only get T-day foods once a year, we can get crazy with them. I started doing a T-day preview a couple of years ago. You get to test any new recipes you like and have the meal in a more mindful atmosphere (usually).
- Get your cranberry sauce ready if you’re using cooked (and if you didn’t cook it yesterday). I follow package instructions for this classic sauce: 1 cup water, 1 cup sugar, and one package cranberries. Bring to a boil and let the berries start popping. Keep stirring until desired texture is reached. Remove from heat and cool.
- Get your turkey breast going. This is the recipe I use. It’s basic and delicious, but you may have one you like to use.
- For your dressing…You can use your favorite recipe or pick up some pre-seasoned breadcrumbs/cubes/cornbread. I chop up about 1 cup each of celery and sweet onion and saute them in about 2-3 Tbsp of butter. Once cooked down, I toss them with my bread (6-8 cups) cubes in a large bowl and add chicken stock to moisten (2-3 + c), salt, pepper, and additional dried sage to taste. Mix thoroughly and scrape into a sprayed baking dish. Pop in your oven (at whatever temp your turkey is cooking at). You may want to time it to go in about 45 minutes before your turkey is done.
- I use 1.5-2 pounds whole frozen green beans (you can leave them whole or cut in half) and start by steaming them in the microwave to soften for about 10 minutes (if frozen), stirring halfway. While the beans are cooking, cook 10 strips of bacon until crisp. Set strips aside and crumble. Mix 1/4 c sugar and 1/4 c red wine vinegar into bacon drippings and stir. Now transfer to a baking dish in this order–> 1/2 pan drippings, 1/2 the beans, 1/2 the crumbled bacon, 1/4 c sliced almonds and repeat. Bake about 45 minutes in the oven (with all your other stuff).
- For your sweet potatoes (I do 4-6 medium), I generally bake them and prep the dish the night before. Bake potatoes at 400 degrees for about 45 minutes or until soft. Let cool and scrape them out of their skin into a large mixing bowl. Add about 1/2 c brown sugar, 1 Tbsp cinnamon, 1/2 tsp nutmeg, and 1/2 c whole milk OR half & half. Mix & mash together and put into a sprayed baking dish. Top with chopped pecans and a bit more brown sugar. Bake loosely covered with foil at 325-375 degrees (depending on oven temp with your bird) for 45 – 75 minutes or until bubbling around the edges. Remove foil halfway.
- Warm your rolls according to package instructions while everything else finishes up.
- Happy Thanksgiving!
- Turkey Breast (plus extra for leftovers)
- Chicken Stock
- Garlic (for turkey)
- White Wine/Apple Juice (for turkey)
- Cornstarch (for turkey)
- Green Beans, fresh or frozen
- Sweet Potatoes
- Cranberries/Cranberry Sauce
- Sliced Almonds
- Chopped Pecans
- Red Wine Vinegar
- Milk or Half & Half
- Brown Sugar
- Rolls of choice
- Spices: Paprika, Thyme (both for turkey), Cinnamon, and Nutmeg