Who’s ready to spend hours and hours in the kitchen next week for a meal that lasts less than an hour? Me!!! I love, love, love preparing a great meal for my family to enjoy. I was thinking it would be a nice idea to share my favorite Thanksgiving recipes with you. I apologize in advance for there not being step by step photos, but mama was not about to make a pre-TDay meal just to take pictures. I’m going to include a great turkey recipe, and a couple easy (but yummylicious) sides too. Let’s do this!
Herb & Dijon Turkey
- 1/2 cup soft butter
- 1/2 Dijon mustard
- 1 tablespoon fresh rosemary (chopped)
- 1/2 teaspoon course salt
- 1/2 teaspoon course pepper
- 1/2 cup O.J. (fresh if possible)
- 2 cups white wine (substitute broth if you want to go alcohol free)
- 2 tablespoons flour
- 1 12 pound turkey
- Preheat your oven to 325 degrees
- Rinse your bird, and pull out the giblets, etc..from inside. Dry with paper towels/
- Mix butter, 1/4 cup of the mustard, rosemary, salt & pepper in a small bowl until well blended; then add in the O.J.
- Pour 1/4 cup of this glorious mixture inside your bird. Rub 1/4 cup under the skin, then slather the rest all over the outside of the bird.
- Place turkey breast side up in your roasting pan.
- Add 1 cup of wine (or chicken broth) into the pan.
- Bake for 1 hour, brush with remaining mixture (don’t use it all), and cover loosely with foil.
- Continue to bake for approx 2 1/2 – 3 hours, brushing with remaining Dijon mixture every 30 minutes, and adding 1/2 cup of wine to pan as needed.
- When turkey reads 165 degrees with a meat thermometer, it’s done! Remove from over, set aside to rest while you make your gravy
Dijon Turkey Gravy
- 2 cups turkey drippings
- Water (as needed)
- 3 tablespoons flour
- 1 cup light cream or half & half
- 1/4 cup Dijon Mustard
- Remove and discard fat from drippings if needed (a little fat is tasty, a lot is just gross)
- Add enough water to equal 2 cups of liquid
- Add flour, then whisk until blended (no lumps!)
- Bring just to a boil at med/high heat
- Stir in remaining ingredients
- Simmer on low until thickened, stirring occasionally
Apple Bacon Stuffing (you can make this one a day ahead of time)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 celery ribs, chopped
- 8 oz cooked bacon
- 2 Granny Smith apples, diced
- 15 ounces dried bread cubes (I make my own, but store bought is just fine)
- 32 ounces chicken broth
- 2 tablespoons butter
- In medium pan heat oil on med/high heat
- Add onions, cook til soft
- Stir in celery, cook 4 minutes
- Add bacon & apple, cook2 minutes
- In a very large bowl toss together bread cubes and apple mixture
- Pour into non-stick baking dish
- Pour broth over, then cover with foil (you can now put it in the fridge if you are making it ahead of time. Bring back to room temperature before cooking)
- Cook at 350 degrees (still covered with foil) for 30 minutes
- Remove foil, dot with butter, cook another 30 minutes.
Cranberry Orange Relish
- 12 ounces fresh cranberries
- 1 small orange or clementine
- 1 1/4 cup sugar
- 1/8 teaspoon fine salt
- Combine all ingredients in food processor or blender
- Pulse until all ingredients are combined (it will have a lumpy texture, but should not have any large bits of fruit)
- Serve cold
That’s it! I figure you all have a handle on the basic sides (mashed potatoes, green beans, creamed corn, etc…), but if you want more just tell me. I’m here to help! I’ll be posting images on Instagram throughout my cooking time on Thanksgiving; so if you need help just ask me there.