It’s the Thanksgiving holiday. Some of us are skipping out on dinners, due to having so many to attend. Some are hosting and making dinner for their families. Some are just bringing side dishes, and some, unfortunately, aren’t having dinner at all.
Whether you are a student far from home, an individual all on your lonesome or a young, struggling mother, Spoke wants to motivate everyone to get into the kitchen this weekend and make the holiday an occasion.
Turkey doesn’t have to be hard. These recipes will provide enough delicious leftovers for your school lunches until you’re sick of it.
Let’s get cooking!
Here are two inexpensive, delicious and straightforward turkey recipes. Always keep an eye out for sales when buying your turkey as well. And remember — most grocery stores will be closed on Monday, so be sure to get your supplies by Sunday night.
BACON-WRAPPED STUFFED TURKEY BREAST
1 cup chopped fresh flat-leaf parsley
Two cloves garlic, minced
One teaspoon grated lemon zest
Coarse salt and ground pepper
1 (about 1 3/4 pounds) boneless, skinless turkey breast
Four slices (4 ounces) bacon
1 pound white potatoes, well scrubbed and cut into 1-inch chunks
4 (about 8 ounces) carrots, peeled, halved lengthwise, and cut into 1-inch pieces
- In a small bowl, combine parsley, garlic, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slice breast almost in half horizontally, leaving it attached on one side. Open; season inside and out with salt and pepper. Stuff turkey with herb mixture; cover with bacon slices, tucking ends under the turkey.
- Combine potatoes, carrots, and 1/2 cup water in a microwave-safe dish. Place turkey on top. Cover, and cook on high 15 minutes.
- Stir vegetable mixture; return dish to microwave. Cook, uncovered. (Juices should run clear when meat is pierced with a knife when cooked.) Let turkey rest 5 minutes before slicing crosswise and serving with vegetables.
ROAST TURKEY WITH SAGE
One whole turkey (12 pounds), thawed if frozen, rinsed and patted dry, neck reserved (giblets discarded)
Four large carrots, halved crosswise
Two large onions, cut into eight wedges
Two bunches fresh sage leaves separated from stems (about 1 cup), stems reserved
Two tablespoons butter, softened
Coarse salt and ground pepper
- Preheat oven to 350 degrees, with rack in lowest position. Prepare and stuff the turkey.
- Cut turkey neck into pieces; combine in a large roasting pan with carrots, onions, and reserved sage stems. Set the rack in the pan (over vegetables); place turkey on rack, breast side up. Rub turkey with butter; season generously with salt and pepper.
- Place pan in the oven. Pour 6 cups of water in the bottom of pan; cover with foil. Roast; baste the turkey every 30 minutes with juice in the pan, about 3 1/2 hours.
- Remove foil; raise oven heat to 400 Degrees. Continue roasting, occasionally basting, until the thigh reaches 170 degrees, 45 to 60 minutes more. Cover with foil again if bird browns too quickly; add more water.
The perfect side to a turkey is stuffing. It’s highly advised not to skip this dish.
Four tablespoons butter, plus more for baking dish
Two large onions, cut into 3/4-inch dice
Six stalks celery sliced crosswise 1/4 inch thick
Coarse salt and ground pepper
1 1/2 pounds assorted mushrooms, trimmed and halved or quartered (for uniform pieces)
Two loaves Italian bread (1 pound total), cut into 1-inch cubes (about 16 cups) and dried
One can (14.5 ounces) reduced-sodium chicken or vegetable broth
1 cup coarsely chopped fresh parsley
Three large eggs, lightly beaten
- Preheat oven to 400 degrees. Butter an 8-inch square (or other shallow 2-quart) baking dish for extra stuffing.
- Heat butter in a large skillet over medium heat; add onions, celery, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, often tossing, until beginning to brown, 12 to 15 minutes.
- Add mushrooms. Cover; cook until they release liquid, 5 to 7 minutes. Uncover; cook, occasionally tossing, until tender and liquid has evaporated, 10 to 12 minutes more. Transfer to a large bowl; let cool completely.
- Add bread, broth, parsley, and 3/4 cup water to bowl; Toss well. Season with salt and pepper; mix in eggs.
- Prepare and stuff the turkey. Transfer extra stuffing to the prepared baking dish, and cover with buttered foil.Refrigerate until ready to cook.
- During the last 20 minutes of turkey roasting time, put the covered dish in the oven. Bake 25 minutes. Remove foil; bake until golden, 20 to 25 minutes.
THANKSGIVING BACON STUFFING
1 pound bacon, cut into 1/2-inch pieces
1/2 cup butter
1 cup finely chopped onion
1 cup chopped celery
Two tablespoons poultry seasoning
Two loaves day-old white bread, torn into small pieces
Two eggs, beaten
Preheat oven to 400 degrees F (200 degrees C).
- Place bacon in a large skillet and cook over medium-high heat until cooked through but still slightly soft, 5 to 10 minutes. Drain the bacon slices on paper towels, retaining bacon drippings in the skillet.
- Melt butter in a separate skillet over medium-high heat; sauté onion and celery until softened, about 5 minutes. Stir bacon and poultry seasoning into onion mixture.
- Mix onion-bacon mixture and bread pieces in a large bowl; fold in eggs. Spoon bread mixture into muffin cups.
- Bake in the preheated oven until tops are crispy, about 25 minutes.
If you want to skip the work and pricing, you can always buy Stove Top Stuffing Mix at a grocery store near you.
ROSE’S NANA’S HONEY-GREEN BEANS AND ALMONDS
Two tablespoons butter or margarine (softened)
Two tablespoon honey
2 pounds green beans
Two tablespoons sliced almonds, if desired
- Mix butter and honey; set aside.
- Heat 1-inch water (salted if desired) to boiling in 4-quart Dutch oven. Add green beans. Heat to boiling; reduce heat. Boil uncovered 5 minutes. Cover and boil 5 to 10 minutes longer or until crisp-tender; drain.
- Toss beans and honey mixture. Sprinkle with almonds.
- Sauted onions are also a nice addition to this dish.
BAKED MASHED POTATOES
2 1⁄2 lbs potatoes, peeled
1 small container of sour cream
1⁄4 cup butter or 1⁄4 cup margarine
1 -2 cup shredded cheese
- Place peeled and cubed potatoes into a medium-size saucepan.
- Cover with water, place on stove and cook on medium heat until fork tender, approximately 10 to 15 minutes depending on size and type of potato.
- Remove from heat and drain any remaining water.
- Place potatoes into mixing bowl.
- Add butter and start to beat or whip potatoes with mixer set on 7 or 8.
- Add sour cream slowly and beat until smooth and creamy.
- Top with as much cheese as desired.
- Sprinkle with parsley.
- Bake at 350 for approximately 20 minutes or until cheese bubbles, and edges start to brown.
- Remove the greens from beets. Leave at least two inches of the stems attached; this is so the red pigment of the beet will not leak out during the process. Do not peel the beet either. Scrub the beets clean. Remember to rinse between the stems. Keep that root intact! Once the beets are scrubbed, place them in a large casserole.
- Cover the beets tightly with foil and roast for 1 hour 15 minutes in a 400° oven or until the beets are fork tender.
- Let cool until you can handle them. Then pull away the peel, roots, and stems. Beets stain, so wear gloves or old clothes old clothes, and don’t use your mom’s favorite cutting board.
Canned beets from your grocery store are also an option. They are usually boiled or served right out of the can.
These dishes can be spiced up to your liking or sided with your favourite veggies or bread buns.
Last but not least is dessert.
All grocery stores will be selling your favourite pies from pumpkin to strawberry rhubarb but here are two pie recipes if you would like to be creative and take a stab at it in the kitchen on your own.
HOMEMADE BAILEYS IRISH CREAM
15 oz. Nabisco chocolate wafers, about 1 1/2 boxes
5 tbsp unsalted butter melted
2 tbsp granulated sugar
1/2 cup milk
32 large marshmallows
1/3 cup Baileys Irish Cream liqueur
1 1/2 cups heavy cream
1/2 cup heavy cream
2 tbsp confectioners sugar
1 tbsp vanilla instant pudding powder
Add wafers to a blender or food processor and pulse until fine crumbs form. Pour crumbs into a medium bowl, reserving about 2 tbsp, and stir in the sugar, then make a well and pour in melted butter and mix until evenly coated. Press into the bottom and up the sides of a 9- or 10-inch springform pan.
In a medium saucepan, heat the milk and marshmallows over low heat, continually stirring, just until marshmallows are melted. Pour into a medium bowl and refrigerate for about 20 minutes, occasionally stirring, until mixture mounds slightly when dropped from a spoon. Gradually stir in Irish Cream until smooth.
Whip the heavy cream on medium-high speed in a large bowl or stand mixer until stiff peaks form, fold the marshmallow mixture into the heavy cream and mix gently until thoroughly combined. Pour filling into prepared pie crust. Refrigerate for at least 4 hours and up to 48 hours.
Just before serving, in a medium bowl or stand mixer fitted with a whisk attachment, beat the heavy cream, confectioners’ sugar, and pudding mix on medium-high speed for about 2 minutes until light and fluffy. Pipe cream around the edges of the pie and dust with the reserved cookie crumbs.
1/4 teaspoon ground nutmeg
6 to 7 cups thinly sliced peeled tart apples
One tablespoon lemon juice
Pastry for double-crust pie (9 inches)
One tablespoon butter
One large egg white
1/2 cup sugar
1/2 cup packed brown sugar
Three tablespoons all-purpose flour
One teaspoon ground cinnamon
1/4 teaspoon ground ginger
- In a small bowl, combine the sugars, flour, and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; stir to coat.
- Line a 9-in. pie plate with bottom crust; trim crust even with edge. Fill with apple mixture; dot with butter. Roll out remaining dough to fit the top of the pie. Place over filling. Trim, seal and flute edges. Cut slits in crust.
- Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edges loosely with foil.
- Bake at 375 degrees for 25 minutes. Remove foil and bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.