Turkey
Ham
Smoked Meat
Gravy
Mashed Potatoes
Noodles
Cranberry Sauce
Green Beans
Brussels Sprouts
Buttered Carrots
Sweet Potato Casserole
Spinach Salad
Cranberry Fluff
Dressing
Deviled Eggs
Pumpkin Pie
Apple Pie
Category: Thanksgiving 2023 with the Ponvilles and Mom and Dad
These are the recipes that were used in 2023.
Perfect Turkey Gravy
Perfect Turkey Gravy
Servings: 8
Ingredients
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 cup turkey pan drippings
- 2 cups chicken broth or turkey stock
- kosher salt
- freshly ground black pepper
- 1 tsp freshly minced thyme
- 1 tsp freshly minced sage
Instructions
- In a small saucepan over medium heat, melt butter. Whisk in flour and cook until golden, 1 minute, then whisk in pan drippings. (If you have more than a cup of drippings, use it and reduce the amount of broth.)
- Bring mixture to a boil, then reduce heat and simmer gently until slightly thickened.
- Stir in fresh herbs, then whisk in 1 cup broth and return mixture to a simmer. Season with salt and pepper.
- Simmer 10 minutes, gradually adding more broth if gravy is too thick. Adjust seasoning.
Roast Turkey in an Electric Roaster
Roast Turkey in an Electric Roaster
Servings: 20
Equipment
- Electric roaster
Ingredients
- 18 lb whole turkey
- 1/2 cup salted butter
- 2 tbsp freshly snipped thyme, rosemary, and sage
- 1/2 tsp salt
- 1/2 tsp black pepper
For the cavity:
- 1/4 cup salted butter
- 1 tsp salt
- 1 tsp black pepper
Instructions
Make the herb butter:
- Mix together 1/2 cup softened butter (1 stick) with the freshly snipped herbs. Refrigerate for at least 3 hours, but remove from fridge 1 hour before using so that it is soft enough to spread.
Prepare the turkey:
- Set the roaster oven (with the lid on) to the highest temperature available.
- Remove the neck and giblets from the turkey cavity. (Set aside for giblet gravy or discard.)
- Dry off the turkey with paper towels.
- Loosen the skin over the turkey breast by sliding your hand between the meat and skin. Rub half of the butter mix underneath the skin of the breast.
- Rub the other half of the butter over the outside of the bird.
- Sprinkle the outside of the bird with salt and pepper.
- Put 1/4 cup butter in the cavity of the turkey along with 1 tsp each of salt and pepper.
- Place the turkey in the preheated roaster and cook at the highest temperature for 30 minutes.
- Without opening the lid, turn down the temperature to 325 degrees and roast until the turkey tests done (at least 165 degrees in the thickest part of the thigh).
- The exact timing will depend on whether the turkey is stuffed or unstuffed and how large the turkey is. Plan for about 15 minutes per pound for an unstuffed turkey.
Wolfgang Puck’s Mashed Potatoes
Wolfgang Puck’s Mashed Potatoes
Servings: 8
Equipment
- Electric mixer
Ingredients
- 3 tbsp salt
- 5 lbs small russet potatoes, peeled and cut into quarters
- 1 stick butter, softened
- 1/2 cup milk, warmed
- 1 cup yogurt, cream cheese, sour cream (or combination)
- salt and pepper
Instructions
- Place peeled potatoes in a large stockpot and cover with water. Boil uncovered for 15-20 minutes, until tender and easily pierced with a fork.
- Drain potatoes and mash into desired consistency. Add butter, milk, yogurt, and season with salt and pepper to taste. Serve warm.
Bacon Braised Green Beans
Bacon Braised Green Beans
Emeril Lagasse
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.
Fresh Cranberry Sauce
Fresh Cranberry Sauce
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
Deviled Eggs
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.
Grandma’s Thanksgiving Stuffing
Grandma’s Thanksgiving Stuffing
made with dried herbs
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.
Sweet Potato-Marshmallow Casserole
Sweet Potato-Marshmallow Casserole
Emeril Lagasse
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.
Lion House Rolls
Lion House Rolls
Source KSL.com and the Lion House Cookbook
Servings: 24 rolls
Equipment
- Electric mixer
- 2 large baking sheets
Ingredients
- 2 cups warm water
- 2/3 cup instant nonfat dry mil
- 2 tbsp active dry yeast (about 2 packages)
- 1/4 cup sugar
- 2 tsp salt
- 1/3 cup butter, softened (5 1/2 tbsp) plus extra for brushing rolls after baking
- 1 large egg
- 5- 5 1/2 cups all-purpose flour or bread flour for a lighter roll
Instructions
- In the large bowl of an electric mixer, combine the warm water and the milk powder and stir so the milk dissolves.
- Add the yeast to this mixture while water and milk mixture is still warm. Let the yeast proof (dissolve and start to react/bubble) for a couple of minutes. It helps to cover the bowl with a towel to get it to proof.
- Add the sugar, salt, butter, egg, and 2 cups of the flour. Mix on low speed until ingredients are wet,t hen turn to medium speed and mix for 2 minutes.
- Stop the mixer and add 3 more cups of flour (now 5 cups total). Mix on low speed until the ingredients are wet, then turn the mixer on medium speed and mix for 2 minutes. The dough will be getting stiff.
- Add approximately 1/2 cup of flour and mix again. (By hand or mixer.) The dough should be soft, not overly sticky, and not stiff. It should be pulling away from the sides of the mixer. Scrape the dough off the sides of the bowl and to the center.
- Pour one tablespoon of oil all around the sides of the bowl. Turn the dough over in the bowl to coat it with the oil. Cover with a kitchen towel or plastic wrap and allow it to rise in a warm place until doubled in size. (About one hour.)
- Sprinkle a cutting board or counter with flour and put the dough on the flour.
- Roll the dough into a rectangle 1/4 inch thick and brush with melted butter. (About 1/4 cup.)
- Cut the rectangle into smaller rectangles that are roughly 2" x 4". (A little smaller than a dollar bill.) If you make an "L" with your thumb and first finger, that will be about how wide and tall to cut your rectangles.
- Roll each rectangle into the Lion House shape and place them on a greased (or parchment-lined baking sheet with the end of the roll resting on the sheet. Cover again with a towel or plastic wrap.
- Let the rolls rise in a warm place until the rolls are doubled in size. (About 1-1 1/2 hours.)
- Bake at 375 degrees for 15-20 minutes or until they are golden brown. Brush with melted salted butter while hot. Yields 2- 2 1/2 dozen rolls.
Options
- You can freeze the shaped rolls for later use. Simply double the amount of yeast used when making the dough. After the first rise, shape the rolls but do not rise again. Instead, place rolls on a baking sheet and immediately place in freezer. When dough is frozen solid, remove the rolls from the pan and place in a plastic bag. Squeeze excess air out of bag and seal. Rolls can be frozen for 3 weeks.