One of the most anticipated aspects of the holidays is the delicious food we share together. Not only do the smells and tastes of these dishes warm our thoughts all year long, but the family recipes make us feel like we are at home, no matter where we are. From traditional turkeys, to tasty side dishes, fresh rolls, cranberry sauce and desserts, these delights are just days away.
Since family recipes are unrivaled, this year our staff wants to share some of our favorite recipes with you!
To begin, since turkey is the centerpiece of the Thanksgiving table, it seems like the ideal place to start!
Mary Grace’s Juicy Thanksgiving Turkey with Gravy
2 Tbs dried Parsley
2 Tbs ground dried rosemary
2 Tbs rubbed dried sage
2 Tbs dried thyme leaves
1 Tbs lemon pepper
1 Tbs salt
1 (15 pound) whole turkey, neck and giblets removed
2 stalks of celery, chopped
1 orange, cut into wedges
1 white onion, chopped
1 carrot, chopped
1 (14.5 oz) can of chicken broth
1 ( 750 milliliter) bottle of champagne or dry white wine.
After you’ve collected the assorted ingredients, follow these directions for turkey perfection!
1. preheat an oven to 350. Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
2. Stir together the parsley, rosemary,sage,thyme, lemon pepper, and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion , and carrot. Truss if desired, and place the turkey into the roasting pan. Pour the chicken broth and champagne, or wine, over the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.
3. Bake the turkey in the oven for 2 and 1/2, to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. An instant read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees. Remove the turkey from the oven, keep covered with aluminum foil and allow to rest in a warm area 10 to 15 minutes before slicing.
4. Drain leftover turkey juices with a fine strainer. Discard the herbs and veggies and transfer the liquid into a sauce pan. Bring the leftover turkey juice to a gentle boil and add 1 teaspoon of cornstarch to the pan, stirring constantly until it begins to thicken. Continue adding small amounts of cornstarch, 1 teaspoon at a time, until you get the desired gravy thickness of your choice. Serve and enjoy.
There are many ways to enjoy a turkey this Thanksgiving, we hope Mary Grace’s family recipe will create wonderful new traditions in your family!
Next we will feature a few side dishes to compliment your turkey and thrill your guests!
Matt Ferguson’s Squash Casserole
2 cups squash
3/4 stick of butter
1/2 cup chopped onion
1 small can of evaporated milk
1/4 to 1/2 tsp of salt
1/8 tsp of black pepper
1 cup of shredded cheddar cheese
1.5 cup crushed Ritz crackers
Cook squash and onion in boiling water until tender. Drain and mash. Allow to cool, then mix the butter, eggs, evaporated milk, salt, pepper and cheese. Pour into 9x13 glass dish. Top with crackers. Bake at 350 for 30 to 45 minutes.
Cribb Family Sweet Potato Casserole
5-6 cups mashed, peeled sweet potatoes
1 cup sugar
1 stick of butter
1 tsp vanilla
1/3 cup of milk
1 cup brown sugar
¼ cup flour
2 ½ Tbs chopped butter
1 cup crushed pecans
1) Boil sweet potatoes until fork tender. Mash them.
2) Mix in the stick of butter while it melts, add sugar, milk, vanilla and eggs.
3) Put in a casserole dish of your choice, but not larger than a 13x9.
Crumble toppings together and spread on top, place in the oven and bake on 350 for 20 minutes.
Side dishes are the best! We are excited for you to try these recipe this year! Now, let’s move to the most delicious, most anticipated event...Dessert!
Chrysty Knolwes’ Cranberry Pie
1 cup all-purpose flour
1 cup white sugar
¼ tsp salt
2 cups cranberries
1/2 cup chopped walnuts
1/2 cup butter, melted
1 tsp almond extract
Preheat oven to 350 degrees. Grease one 9 inch pie pan.
Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. Spread the batter into the prepared pan.
Bake at 350 degrees for 40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.
Ferguson Family Cool Whip Pie
1/4 cup lemon juice
1 can sweetened condensed milk
1 small can of crushed pineapple
1 cup chopped pecans
1 (9oz) Cool Whip (ALLOW TO COMPLETELY THAW)
Mix all the ingredients and pour into two 8" graham cracker crust pies. Refrigerate 2 hours before serving.
Wow, what a delightful looking Thanksgiving Day spread! We want to offer a special thanks to our staff for providing these delicious recipes! We hope these traditional favorites will bless your table this holiday season, but more than anything, we want to wish you and your family a very Happy Thanksgiving!