Thanksgiving Meal Plan

*** TURKEY… THE STAR OF THE SHOW!
INGREDIENTS:
1 (18 pound) whole turkey, neck and
giblets removed
2 cups kosher salt
1/2 cup butter, melted
2 large onions, peeled and chopped
4 carrots, peeled and chopped
4 stalks celery, chopped
2 sprigs fresh thyme
1 bay leaf
1 cup dry white wine
DIRECTIONS:
1. Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
2. Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
3. Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
4. Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

****GLAZED HAM

INGREDIENTS:
1 (8 pound) bone-in shank ham
4 cups water, or as needed
1/2 cup honey
1/2 cup brown sugar
2 tablespoons liquid smoke flavoring
2 tablespoons Worcestershire sauce
1 pinch ground cloves
DIRECTIONS:
1. Preheat the oven to 275 degrees F (135 degrees C). Place ham in a roasting pan. Pour in water to a 2 inch depth. Cover with a tight fitting lid.
2. Bake for 6 to 8 hours in the preheated oven (all day or all night). Remove from the oven, pour off drippings and reserve. Debone ham, removing any excess fat as well, and return to the roasting pan.
3. Skim fat from the top of the drippings, and discard. In a small bowl, mix one cup of the drippings with honey, brown sugar, liquid smoke, Worcestershire sauce and cloves. Pour this over the ham, cover and return to the oven. Remaining drippings may be discarded or reserved for other uses.
4. Bake for another 30 to 40 minutes in the preheated oven. Let stand for 10 minutes before serving.

****ROASTED GARLIC MASHED POTATOES

INGREDIENTS:
6 cloves garlic, peeled
1/4 cup olive oil
7 baking potatoes, peeled and cubed
1/2 cup milk
1/4 cup grated Parmesan cheese
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground black pepper
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place garlic cloves in a small baking dish. Drizzle with olive oil, cover, and bake 45 minutes, or until golden brown.
3. Bring a large pot of lightly salted water to boil. Add potatoes, and cook until tender but firm. Drain, and transfer to a large mixing bowl.
4. Place roasted garlic, milk, Parmesan cheese, and butter into the bowl with the potatoes. Season with salt and pepper. Beat to desired consistency with an electric mixer.

****MAKE GRAVY TO TOP THAT OFF! 🙂

****GREEN BEAN CASSEROLE

INGREDIENTS:
1 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
3/4 cup shredded sharp Cheddar cheese
1/2 cup sour cream
1 tablespoon white sugar
1/2 teaspoon salt
1 pound frozen cut green beans, thawed
and drained
2 cups prepared stuffing
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place green beans in a 9×13 inch glass pan.
3. Saute onions with butter in a large frying pan over medium heat until translucent. Add flour and stir to coat flour.
4. Gradually add milk and bring to a boil. Add cheese, sour cream, sugar, and salt. Cook till thickened and cheese is melted. Pour mixture over green beans and top with a layer of stuffing.
5. Bake for 25 to 30 minutes.

****APPLE SAUSAGE STUFFING

INGREDIENTS:
10 cups cubed, day-old sourdough bread
1 1/2 pounds bulk pork sausage
2 tablespoons butter
2 cups diced onion
2 cups diced celery
sea salt and pepper to taste
2 Golden Delicious apples – peeled, cored
and diced
1 1/2 cups dried cranberries
1 cup toasted walnuts, chopped
1/4 cup chopped fresh sage
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 cup chopped fresh parsley
2 eggs
2 cups chicken stock
1/2 cup melted butter
DIRECTIONS:
1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
2. Spread the bread cubes in a thin layer onto two or more baking sheets. Bake in the preheated oven until the bread cubes have toasted evenly, 5 to 7 minutes. Stir once as the bread bakes. Once toasted, place the bread cubes into a very large mixing bowl and set aside.
3. Heat a large skillet over medium-high heat and stir in the pork sausage. Cook and stir until crumbly, evenly browned, and no longer pink. Drain the sausage and add to the bread cubes.
4. Melt 2 tablespoons of butter in the same skillet over medium heat. Stir in the onion and celery, and cook until the onion has softened and turned translucent, about 5 minutes. Season to taste with sea salt and pepper, and scrape into the bowl with the bread cubes. Stir in the apples, cranberries, walnuts, sage, rosemary, thyme, and parsley. Whisk the eggs in a bowl along with the chicken stock, and pour over the bread mixture along with 1/2 cup of melted butter. Stir well until the bread cubes have absorbed the chicken stock. Pack into the prepared 9×13 inch baking dish and cover with aluminum foil.
5. Bake in the preheated oven for 30 minutes, then remove the aluminum foil, and stir the stuffing. Return to the oven and continue baking until golden brown on top, about 15 minutes more.

****Pair with dinner rolls, wine, coffee, hot cider…

For desert…

****PUMPKIN PIE

Ingredients

    • 1 (15 ounce) cans pumpkin ( about 1 3/4c)
    • 8 ounces skim milk (has a slight taste) or 8 ounces low-fat soymilk ( has a slight taste)
    • 3 egg whites
    • 2/3 reduced fat graham cracker crust ( take off the sides of the crust and discard)
    • 3/4 cup Splenda sugar substitute
    • pumpkin pie spice
    • 2 egg whites, for the crust

Directions

  1. Preheat oven to 425°F.
  2. Mix pumpkin, milk, and egg whites until smooth.
  3. Gradually stir in Splenda (1/4 cup at a time).
  4. Add the pumpkin pie spice; taste and add more if need be.
  5. Pour into crust** and spread evenly.
  6. Bake in the oven for 15 minutes then reduce the temperature to 350°F and bake for another 45 minutes (may vary depending on ovens).
  7. Let cool and serve your favorite way.
  8. **To make to crust less likely to turn soggy (like mine), beat some egg whites and brush over the crust and bake at 350°F for about 5 minutes.
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