Category: Thanksgiving

Dry Brined Turkey

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Dry Brined Turkey

Prep Time10 minutes
Cook Time2 days 3 hours
Course: Main Course
Servings: 10

Equipment

  • roasting pan with rack

Ingredients

  • 8 lb turkey
  • 2 tbsp kosher salt
  • 1 tbsp sugar
  • 6 tbsp butter, melted
  • freshly ground black pepper
  • 2 cloves garlic, minced
  • 2 tsp fresh thyme leaves
  • pinch crushed red pepper flakes

Instructions

  • Two days before you plan on cooking your turkey, start the brining process. Remove turkey from fridge and remove giblets from the cavity. Pat turkey completely dry with paper towels.
  • In a small bowl, combine salt and sugar. Rub salt mixture all over bird, concentrating on thicker parts of meat, like the breast. Place turkey into a roasting pan or other deep-sided pan. Cover and refrigerate for 1 day.
  • The day before planning to roast, uncover turkey and drain any liquid in the bottom of the pan. Refrigerate, uncovered for 1 more day.
  • An hour before you plan to roast, remove turkey from fridge and pat dry with paper towels.
  • Preheat oven to 425 degrees. In a medium bowl, combine melted butter, a few grinds of pepper, garlic, thyme, and a pinch of red pepper flakes. Brush about half of the butter all over the turkey, then tie the legs of the turkey together with kitchen twine. Place turkey on a roasting rack inside a roasting pan.
  • Bake until golden and a thermometer inserted into thickest part of thigh registers 160 degrees, about 1 hour and 30 minutes, brushing with more butter halfway through.
  • Let rest 15 minutes before slicing and serving.

Bacon Braised Green Beans

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Bacon Braised Green Beans

Emeril Lagasse
Cook Time30 minutes
Course: Side Dish
Servings: 6

Ingredients

  • 1 tbsp olive oil
  • 6 slices bacon, diced
  • 1 cup thinly-sliced onion
  • 2 tbsp sliced garlic
  • 2 lbs green beans, trimmed and cut into pieces
  • 1 cup chicken stock
  • 1 tsp salt
  • 1/2 tsp ground black pepper

Instructions

  • Add olive oil to Dutch oven and place over medium heat. Once hot, add the bacon and ook, stirring occasionally, until it is well browned. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent. Add the green beans and toss to combine with the bacon and onion.
  • Increase the heat to medium-high and add the chicken stock. As soon as the stock begins to boil, place the lid on the pan and cook the beans for about 6 minutes. Remove the lid, season with salt and pepper, and toss well. Replace the lid and cook until the beans are tender, 1 or 2 minutes longer.
  • Remove from heat and transfer the beans to a serving dish or small platter to serve.

Giblet Gravy, Cornbread, and Cornbread Stuffing

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Giblet Gravy, Cornbread, and Cornbread Stuffing

Prep Time10 minutes
Cook Time3 minutes
Course: Side Dish
Servings: 6
Author: Paula Deen

Ingredients

  • giblets from turkey (liver, heart, gizzard, and neck, cooked)
  • 4 cups turkey or chicken broth
  • 2 chicken boullion cubes
  • 2 tsp poultry seasoning
  • 2 tbsp (heaping) uncooked cornbread stuffing mix
  • 3 tbsp cornstarch
  • 1/3 cup cold water
  • salt and black pepper
  • 1 hard-boiled egg
  • cornbread stuffing, recipe follows

Cornbread Stuffing

  • Cornbread, recipe follows
  • 7 slices oven-dried white bread
  • 1 sleeve saltine crackers
  • 2 cups celery, chopped
  • 1 large onion, chopped
  • 8 tbsp butter
  • 7 cups chicken stock
  • 1 tsp salt
  • freshly ground pepper
  • 1 tsp sage, optional
  • 1 tbsp poultry seasoning
  • 5 eggs, beaten

Cornbread

  • 1 cup self-rising cornmeal
  • 1/2 cup self-rising flour
  • 3/4 cup buttermilk
  • 2 eggs
  • 2 tbsp vegetable oil

Instructions

  • Chop the giblets and the meat that has been removed from the neck. Using a saucepan, bring the stock to a boil. Add the giblets, bouillon cubes, poultry seasoning, and raw stuffing to the mixture.
  • In a separate bowl, mix the cornstarch and water, and add to the boiling stock, stirring constantly. Reduce the heat and continue to cook for 2-3 minutes. Add the salt and pepper to taste and add the sliced boiled egg.

Southern Cornbread Stuffing

  • Preheat oven to 350 degrees.
  • In a large bowl, combine the chopped celery and onion in butter until transparent, approximately 5-10 minutes. Pour sauteed mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning and mix well. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is done, about 45 minutes. Serve with turkey as a side dish.

Cornbread

  • Preheat oven to 350 degrees.
  • Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approxmately 20-25 minutes. Remove from oven and let cool.
  • To serve, cut into desired squares and serve with butter.
  • Yield: 6-8 servings.

Giblet Gravy by Paula Deen

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Giblet Gravy, Cornbread, and Cornbread Stuffing

Prep Time10 minutes
Cook Time3 minutes
Course: Side Dish
Servings: 6
Author: Paula Deen

Ingredients

  • giblets from turkey (liver, heart, gizzard, and neck, cooked)
  • 4 cups turkey or chicken broth
  • 2 chicken boullion cubes
  • 2 tsp poultry seasoning
  • 2 tbsp (heaping) uncooked cornbread stuffing mix
  • 3 tbsp cornstarch
  • 1/3 cup cold water
  • salt and black pepper
  • 1 hard-boiled egg
  • cornbread stuffing, recipe follows

Cornbread Stuffing

  • Cornbread, recipe follows
  • 7 slices oven-dried white bread
  • 1 sleeve saltine crackers
  • 2 cups celery, chopped
  • 1 large onion, chopped
  • 8 tbsp butter
  • 7 cups chicken stock
  • 1 tsp salt
  • freshly ground pepper
  • 1 tsp sage, optional
  • 1 tbsp poultry seasoning
  • 5 eggs, beaten

Cornbread

  • 1 cup self-rising cornmeal
  • 1/2 cup self-rising flour
  • 3/4 cup buttermilk
  • 2 eggs
  • 2 tbsp vegetable oil

Instructions

  • Chop the giblets and the meat that has been removed from the neck. Using a saucepan, bring the stock to a boil. Add the giblets, bouillon cubes, poultry seasoning, and raw stuffing to the mixture.
  • In a separate bowl, mix the cornstarch and water, and add to the boiling stock, stirring constantly. Reduce the heat and continue to cook for 2-3 minutes. Add the salt and pepper to taste and add the sliced boiled egg.

Southern Cornbread Stuffing

  • Preheat oven to 350 degrees.
  • In a large bowl, combine the chopped celery and onion in butter until transparent, approximately 5-10 minutes. Pour sauteed mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning and mix well. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is done, about 45 minutes. Serve with turkey as a side dish.

Cornbread

  • Preheat oven to 350 degrees.
  • Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approxmately 20-25 minutes. Remove from oven and let cool.
  • To serve, cut into desired squares and serve with butter.
  • Yield: 6-8 servings.

Fresh Cranberry Sauce

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Fresh Cranberry Sauce

Cook Time15 minutes
Course: Side Dish
Servings: 12

Ingredients

  • 4 cups fresh cranberries, rinsed (about 12 oz)
  • 1 cup orange juice
  • 1 cup sugar
  • water as needed
  • pinch salt, as needed

Instructions

  • Combine the orange juice and about half the sugar in a saucepan and bring to a simmer over medium-low heat.
  • Stir in the cranberries and return to a boil. Lower heat to a simmer for about 15 minutes. Stir occasionally and gently until cranberries have popped.
  • Add the remaining sugar to sweeten to your liking.
  • Serve either warm or cool. Refrigerate at least 30 minutes if serving cool.

Deviled Eggs

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Deviled Eggs

Prep Time30 minutes
Cook Time15 minutes
Course: Side Dish
Servings: 24

Ingredients

  • 12 large eggs, boiled and peeled
  • 1/2 cup mayonnaise
  • 2 tbsp prepared mustard
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp paprikia

Instructions

  • Slice boiled eggs in half lengthwise. Remove yolks and place in a mixing bowl.
  • Using a fork, mash the yolks. Add mayonnaise, mustard, salt and pepper and mix until smooth.
  • Fill each egg white half with the yolk mixture using a piping bag.
  • Garnish each egg with a sprinkling of paprika. Refrigerate until ready to serve.

Green Beans with Bacon and Onion

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Green Beans with Bacon and Onion

Servings: 8

Ingredients

  • 2 lbs green beans, trimmed and cut into pieces
  • 6-8 slices bacon, chopped
  • 1 cup thinly sliced onion
  • 1 cup chicken stock, if needed
  • 1/3 cup slivered almonds, toasted

Instructions

  • Cook the chopped bacon in a deep pan until crisp.
  • Add the green beans to the bacon and saute until green beans are tender.
  • Add the thinly-sliced onion and saute until the onion is tender.
  • Remove from heat and place in a serving dish. Top with slivered almonds before serving.

Grandma’s Thanksgiving Stuffing

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Grandma’s Thanksgiving Stuffing

made with dried herbs
Prep Time20 minutes
Cook Time30 minutes
Course: Side Dish
Servings: 10

Equipment

  • 9"x13" baking dish

Ingredients

  • 13-15 cups dry bread cubes
  • 1 cup celery, chopped
  • 1 cup onion, diced
  • 1 1/2 cups butter
  • 2 1/4 tsp salt
  • 1 tsp ground black pepper
  • 1 1/2 tbsp poultry seasoning
  • 1 1/2 cups chicken stock
  • 2 large eggs, beaten

Instructions

  • Saute the onion and celery in the butter for 10-12 minutes, or until the onion and celery are tender.
  • Place the bread cubes in a large bowl. Pour the butter, onion, and celery mixture over the bread cubes and mix. Add the remaining ingredients and mix well.
  • Butter a 9"x13" baking dish. Place the dressing mix into the prepared pan. Bake at 350 degrees for 30-35 minutes or until golden brown.

Classic Traditional Thanksgiving Dressing

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Classic Traditional Thanksgiving Dressing

Prep Time30 minutes
Cook Time1 hour 30 minutes
Course: Bread
Servings: 12

Equipment

  • 9"x13" baking dish

Ingredients

  • 1 cup unsalted butter, divided
  • 1 lb day-old French white bread, diced into 1/2-inch cubes and dried
  • 2 1/2 cups yellow onion, diced small (one extra large)
  • 1 1/2 cups celery, diced small
  • 2/3 cup flat-leaved parsley, finely minced 1/4 cup dried
  • 1/4 cup fresh sage leaves, finely minced 1/8 cup dried
  • 3 tbsp fresh rosemary, finely minced (sticks discarded) 1 tbsp dried
  • 2 tbsp fresh thyme, finely minced (sticks discarded)
  • 1 tsp salt
  • 1 tsp pepper
  • 2 1/2 cups chicken broth, divided
  • 2 large eggs

Instructions

  • Preheat oven to 250 degrees. Place cubed bread on a baking sheet and bake, stirring occasionally, until dried out, about 45 minutes. (Bread must be very dry or it will turn to mush.)
  • Transfer dried bread cubes to a very large bowl and set aside.
  • Preheat oven to 350 degrees. Butter a 9"x13" baking dish and set aside.
  • To a large skillet, add 3/4 cup butter and heat over medium-high heat to melt. Add the onions and celery. Cook until vegetables have softened and are just beginning to lightly brown, about 10 minutes.
  • Transfer vegetables to bowl containing bread cubes. Add the herbs, salt and pepper, 1 1/4 cups chicken broth and toss well to combine. Set aside.
  • To a small bowl, add the remaining 1 1/4 cups chicken broth, 2 eggs, and whisk to combine. Pour mixture over bread and toss well to combine. Turn mixture out into prepared baking dish.
  • Dice the remaining 1/4 cup butter into 8-10 pieces and evenly dot the butter over the top of the stuffing. Cover with foil and bake for 40 minutes. Uncover and bake for an additional 40-45 minutes or until top is a lightly golden brown as desired. Serve immediately.

Sweet Potato-Marshmallow Casserole

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Sweet Potato-Marshmallow Casserole

Emeril Lagasse
Cook Time2 hours
Course: Side Dish
Servings: 10

Equipment

  • 9"x9" baking dish, or similar
  • large baking sheet, foil-lined

Ingredients

  • 3-4 lbs fresh sweet potatoes, scrubbed well
  • 1/4 cup light brown sugar
  • 1/4 cup heavy cream or evaporated milk
  • 2 tbsp unsalted butter, at room temperature
  • 2 tbsp orange juice
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp orange zest, finely grated optional
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg fresh, if available
  • 1 pinch ground mace
  • 1 pinch ground cloves
  • 1/4 cup finely chopped, and toasted
  • 3 cups miniature marshmallows

Instructions

  • Preheat oven to 400 degrees. Line a large baking sheet with foil.
  • Bake the sweet potatoes until a thin knife can be easily inserted in the center. (About 45 minutes to 1 hour.) Set aside until cool enough to handle.
  • Once cooled, remove the skins and mash until smooth. (About 4 cups.)
  • In a large bowl, combine the potatoes, sugar, cream, butter, orange juice, vanilla, salt, orange zest, cinnamon, nutmeg, mace, and cloves and beat until smooth.
  • Spoon the mixture into the prepared baking dish and sprinkle with the chopped pecans. Arrange the marshmallows in an even layer over the top. Bake until the marshamllows are lightly browned, about 35-45 minutes.
  • This can be made a day ahead, covered and refrigerated. Return to room temperature, then bake 35-45 minutes before serving.