Thanksgiving doesn’t have to big a huge production… if you’ve ever prepared a meal for 10 or more people, you know how much work it is. All the sides, all the deserts, and sometimes two whole turkeys, just to feed everyone!
But what if you’re just serving a small group? Well Arlene, Patti, and Paul are here in this episode from 2010 with some easy recipes for a less labor-intensive dinner. How does this sound: a roast turkey breast, sausage pecan stuffing, “good ole” green bean casserole, mashed potatoes, sweetie pie potatoes, and more.
Note: we don’t have the recipe for Paul’s celery appetizer, but it’s pretty simple. Just spread cream cheese on celery sticks and sprinkle with paprika!
Roast Turkey Breast With Sausage Stuffing
This recipe simplifies Thanksgiving by using just the white meat, not the whole turkey.
Ingredients
- 1 whole bone-in turkey breast (5-7 lbs)
- 1/4 cup butter, melted
- 2 pkgs bulk pork sausage ( 12 oz each)
- 2 cups sliced celery
- 2 medium onions, chopped
- 4 cups dry bread crumbs
- 2 cups pecan halves
- 1 cup raisins
- 2/3 cup chicken broth
- 3 large eggs
- 1 tsp salt
- 1 tsp poultry seasoning
- 1/2 tsp rubbed sage
- 1/4 tsp pepper
Instructions
- Preheat oven to 325 degrees.
- Place turkey breast side up in a shallow roasting pan. Brush with butter. Bake uncovered, in preheated oven for 2 to 2-1 /2 hours or until a meat thermometer reads 1 70 degrees (cover loosely with foil if needed to prevent over browning.)
- In a skillet, cook sausage, celery and onions over medium heat until meat is browned and vegetables are tender; drain. Transfer to a bowl; stir in the bread cubes, pecans, raisins, broth, eggs, salt, poultry seasoning, sage, and pepper.
- Spoon into a greased 3-quart baking dish. Cover and bake in 325 degree oven for 1 hour. Serve with sliced turkey. Makes 15 to 20 servings. Enjoy!
Homemade Turkey Gravy
Real good gravy has to be made with drippings from the Thanksgiving turkey!
Ingredients
- Drippings from roasting turkey
- salt and pepper, to taste
- 2 cans chicken broth (15oz each; you may not use all of it)
- 1/2 cup flour
- 1 cup water
- dry poultry seasoning (or thyme, rosemary, and parsley)
Instructions
- After roasting a turkey, allow juices to settle in the roasting pan. Carefully tilt pan to one corner, and use a big spoon to skim excess fat and grease from the top of the juices and discard the fat. (Do not pour down the sink; it can clog your drains!)
- With juices still in pan, use a wooden or plastic scraper to scrape up browned bits from bottom of pan. These drippings add a lot of flavor! If the pan is too dry, add a bit of chicken broth to loosen browned bits.
- Pour juices and bits into a 2 cup measuring cup. Add enough chicken broth to get a total of 2 cups liquid. Pour into a small saucepan and bring to a low boil. Carefully taste, and add salt, pepper, and seasonings as desired.
- In a separate bowl, whisk water and flour together until smooth. Slowly pour some of the flour and water into the saucepan while whisking vigorously. (The faster you whisk, the less likely your gravy will get lumps.)
- The gravy will begin to thicken. Stop adding flour and water when the gravy reaches your desired thickness. Boil gently for another 2 minutes, then remove from heat. The gravy will get thicker as it cools. Enjoy with turkey, mashed potatoes, stuffing, and more!
Broccoli with Cheese Sauce
Ingredients
- 1/2 lb Velveeta cheese, cut up
- 1/4 cup milk
- 1/4 cup finely chopped onion
- 1 clove garlic, minced
- 2 lbs fresh broccoli, cut up, cooked
Instructions
- Place Velveeta into a medium microwaveable bowl. Add milk, onion and garlic; mix well.
- Microwave on HIGH for 3 minutes or until cheese is completely melted when stirred, stirring after each minute.
- Pour over hot broccoli. Serve immediately. Makes 6 servings. Enjoy!
“Good Ole” Grean Bean Casserole
Ingredients
- 3 cans (10 3/4 ounce cans, each) condensed cream of mushroom soup, undiluted
- 1 1/2 cups milk
- 3 tsp soy sauce
- 1/2 tsp pepper
- 3 pkg (16 oz, each) frozen whole or cut green beans, cooked and drained
- 2 cans (6 oz, each) French-fried onion, divided
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, combine soup, milk, soy sauce and pepper. Gently stir in well drained green beans. Spoon half of mixture into a l 3-x-9-inch baking dish. Sprinkle with half of the onions. Spoon the remaining bean mixture over top of onions.
- Bake in preheated oven for 30 minutes or until heated thoroughly. Sprinkle with remaining onions. Bake 5 minutes longer or until onions are brown and crispy. Makes l 5 servings. Enjoy!
Sweetie Pie Potatoes
Ingredients
- 4 cans sweet potatoes, drained and mashed (15 3/4 oz cans, each)
- 1 cup sugar
- 2 large eggs
- 1/2 cup melted butter
- 1 tsp cinnamon
- 1/4 tsp salt
- 2 cups coarsely crushed Ritz crackers
- 1 cup brown sugar, packed
- 1/2 cup melted butter
Instructions
- Preheat oven to 350 degrees. Lightly grease a 13 x 9-inch baking dish.
- In a large bowl, combine sweet potatoes, sugar, eggs, melted butter, cinnamon and salt. Mix well to combine. Spoon the potato mixture into prepared baking dish.
- In a bowl, combine Ritz crackers, brown sugar and melted butter and stir gently. Sprinkle crumbs over top of potatoes.
- Bake in preheated oven for 20 to 25 minutes until heated thoroughly. Makes 12 to 1 5 servings. Enjoy!
Creamy Mashed Potatoes
Ingredients
- 3 to 4 lbs red potatoes peeled and cut into small cubes
- water
- 1/2 cup butter
- salt and pepper
- milk, heated
Instructions
- Place potatoes in a large, deep saucepan. Cover with cold water. Cook over medium heat until fork tender; Drain well.
- Add butter, salt and pepper. Mash potatoes with a mixer. Mix until smooth and lump free.
- Add milk gradually, a little at a time, until potatoes are creamy and fluffy. Makes 6 to 8 servings. Enjoy!
Molded Cranberry Salad
This is an old-fashioned classic that was on a lot of dinner tables in the 60s and 70s!
Ingredients
- 1 box raspberry jello
- 1 can whole berry cranberry sauce, chilled (16 ounce)
- 2 Gala apples, diced
- 1/2 cup chopped celery
- 1 can crushed pineapple, drained (8 ounce)
- 2/3 cup coarsely chopped walnuts
Instructions
- Place Jell-O into a bowl and dissolve Jell-O with hot water according to package. Stir in the every well chilled cranberry sauce until dissolved. Using the directions on box, add cold water (using ice cube method). Let the Jell-O chill and set up in refrigerator.
- When Jell-O is syrupy but not completely set, add chopped apples, well-drained pineapple and chopped celery. Blend well and pour into mold or serving dish.
- Refrigerate covered until set well. When serving from a mold, plunge bottom of mold into hot water up to the brim of mold, and shake easily to loosen. Wipe bottom of mold and invert on serving dish. Serve immediately or return to refrigerator. Makes 8 to 10 servings. Enjoy!
Transcript
- The transcript from this program is not available.
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