Thanksgiving musts
- teralorraire
- Nov 23, 2022
- 18 min read
Updated: May 25, 2023
Is your turn to host Thanksgiving or maybe your first time, and you're stressed about what to make or plan. From appetizers to desert and drinks, I've got you covered!
Below I listed many delicious recipes and fun games for you and the family!
Listing order; appetizers, main meal, desserts, drinks, games.
One big meal
Honeycrisp Salad
Ingredients:
½ cup light vegetable oil, such as sunflower or safflower OR extra-virgin olive oil
¼ cup apple cider vinegar
¼ cup unsweetened apple juice OR apple cider
2 to 3 tablespoons honey
1 tablespoon lemon juice
½ teaspoon salt
Freshly ground black pepper, to taste
3 medium Honeycrisp apples (about 1 pound), thinly sliced
Juice of ½ lemon
12 ounces salad greens, spring mix, baby spinach, arugula, baby romaine, OR a combo of your favorites
1 cup pecan halves, toasted or candied
¾ cup dried cranberries OR dried cherries
4 ounces crumbled blue cheese
Directions:
Step 1 - To prepare Apple Cider Vinaigrette, measure oil, apple cider vinegar, apple juice/cider, honey, lemon juice, salt, and pepper into a mason jar. Tightly screw on lid and shake vigorously until everything is thoroughly combined. Alternatively, you may briskly whisk the ingredients together in a medium bowl, or blend them in a blender.
Step 2 - Place apple slices in a large plastic baggie and squeeze the fresh lemon juice (from the lemon half) over them. Close bag and shake to coat. In a large salad bowl, layer salad greens, apple slices, pecans, dried cranberries, and blue cheese. Just before serving, dress with desired amount of Apple Cider Vinaigrette and toss until salad ingredients are evenly coated.
Nutrition Facts:
Pumpkin Whipped Feta Dip
Ingredients:
Whipped Feta:
Approx. 8 oz feta cheese (around 220 grams)
1/2 cup plain greek yogurt
1 Tbsp honey
Toppings:
Fresh thyme (can use dried, if needed)
Chopped walnuts (raw or toasted)
Extra honey drizzle
Serve With:
Crusty bread (like sourdough or baguette) (toasted)
Crackers
Raw veggies
Directions:
Step 1 - Make whipped feta by adding the feta cheese and greek yogurt to a food processor. Blend ingredients together for a few minutes until smooth, scraping down with a spatula as needed.
Step 2 - Add pumpkin puree and honey to the food processor. Blend again until all ingredients are combined.
Step 3 - Transfer whipped feta to the fridge and chill (covered) for 30-60 minutes.
Step 4 - When you're ready to serve this recipe, transfer the whipped feta to a large bowl. Garnish with a handful of chopped walnuts, a sprinkle of fresh thyme, and an extra drizzle of honey.
Step 5 - Serve with crusty/toasted bread, crackers, or raw veggies for dipping. Enjoy!
Nutrition Facts:
Shrimpy Avocado and Cucumber
Ingredients:
Shrimp:
Avocado Spread:
1 avocado
1/4 tsp salt
1 Tbsp lime juice, plus more to squeeze over finished appetizers
1 English Cucumber, sliced into 22 rings
Directions:
Shrimp:
Step 1 - Place shrimp in a large mixing bowl and pat dry with paper towels. Add minced garlic, 1 Tbsp cilantro, 1 tsp paprika, 1/2 tsp cayenne pepper, 1/2 tsp salt, 1/4 tsp black pepper and 1 Tbsp olive oil. Stir well to combine.
Step 2 - Heat a large heavy pan over medium/high heat with 1 Tbsp olive oil. Once oil is hot, add shrimp in a single layer and sauté 2 min per side or until cooked through.
Avocado Spread:
Step 1 - In a small bowl, mash together 1 avocado, 1/4 tsp salt and 1 Tbsp lime juice until creamy. Divide the avocado mix over 20-22 cucumber slices.
Step 2 - Squeeze fresh lime juice over the shrimp avocado bites and garnish with more finely chopped cilantro. If not serving right away, cover and refrigerate up to 4 hours before serving.
Nutrition Facts:
Roasted Red Pepper Deviled Eggs
Ingredients:
8 Large Eggs
1 1/2 tablespoons pickle juice
1/4 cup drained and chopped roasted red peppers
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon paprika, plus more for sprinkling
Salt and Pepper
3 chives, cut into 16 1/2-inch pieces
Directions:
Step 1 - Bring a large pot of water to a boil over high heat. Gently lower eggs into water, return to a boil and reduce heat to a low simmer. Cook eggs 11 minutes, drain and place in a large bowl of ice water. Cool completely, at least 10 minutes.
Step 2 - Crack eggs and carefully peel under cool running water. Slice in half lengthwise, scoop out yolks and place them in a food processor with peppers, pickle juice, mayonnaise, mustard and paprika. Cover and refrigerate whites. Process yolk mixture until smooth; taste and season with salt and pepper.
Step 3 - Transfer yolk mixture to a pastry bag fitted with a large round tip or a large ziplock bag. If using a bag, squeeze out air, seal and snip off a corner. Pipe about 1 Tbsp. filling into center of each egg white, to resemble a pumpkin. Set a piece of chive diagonally into filling to resemble a stem. Sprinkle yolks with paprika. Serve immediately or cover and refrigerate for up to a day.
TIP: Remove the red peppers for regular deviled eggs.
Nutrition Facts:
Roasted Garlic Mashed Potatoes
Ingredients:
1 head garlic
1 teaspoon olive oil
2 pounds red potatoes washed and cut into quarters
Kosher salt
6 tablespoons butter
3/4 cup half and half
1 teaspoon salt
Fresh ground pepper
Directions:
Step 1 - Roast the garlic – cut the top 1/4 inch off of the garlic head. Wrap the garlic head in foil and drizzle olive oil over the garlic. close the foil around the garlic and roast in oven at 375 degrees F for about an hour. The garlic will be very soft and golden when done. When ready to use, you can easily squeeze the garlic cloves out of the skin.
Step 2 - Place potatoes in a large pot or dutch oven and cover with cold water. Add 1 tsp salt and bring to a boil. Simmer for 15 minutes or until fork tender.
Step 3 - Drain and return potatoes to pot, along with the roasted garlic cloves.
Step 4 - Gently warm the half and half and butter until butter is melted (this can be done on the stovetop or microwave). Add to the pot with the potatoes and garlic, along with salt and pepper. Mash until milk and butter are incorporated and potatoes are a creamy consistency with some lumps.
Step 5 - Garnish with fresh herbs and more butter, serve.
Nutrition Facts:
Butternut Squash Risotto
Ingredients:
1 cup arborio rice
4 cups vegetable broth
2 cups butternut squash uncooked medium diced
5 tablespoons olive oil
¼ cup white onion minced
1 clove garlic clove minced
1 teaspoon salt
5 sage leaves chopped
½ teaspoon black pepper
½ cup parmesan shredded
Directions:
Step 1 - Preheat oven to 375°F. Toss 1 ¾ cup of the butternut squash with 2 tablespoons of olive oil and bake on a baking tray for 25 minutes, set aside.
Step 2 - Combine remaining ¼ cup of raw butternut squash with 3 cups vegetable broth in a blender and blend until well pureed, pour over the rice and let stand for 10 minutes, stirring occasionally. Drain the rice, keeping the broth mixture separately, and let stand for 10 minutes.
Step 3 - Heat remaining 3 tablespoons olive oil in a pot over medium high heat; add the sage and fry briefly, about 15 seconds. Add the drained rice followed quickly by the onion and garlic, stir to toast rice, about 1 minute. Add the previously strained liquid, salt, and black pepper to the pot and bring to a boil, reduce to a very low simmer. Cover pot and simmer until all the liquid has been absorbed, about 7-10 minutes, stirring 1-2 times.
Step 4 - Add the parmesan cheese, roasted squash, and remaining 1 cup of broth, stir until cheese has fully melted. Serve immediately.
Nutrition Facts:
"It is not happiness that brings us gratitude, but gratitude that brings us happiness"
Cheesy Corn Fritters
Ingredients:
2 cups of corn
1/4 cup cornmeal
1/4 cup all-purpose flour
1 teaspoon smoked paprika
1 egg
1 green onion (chopped)
1/2 cup grated parmesan, or cheese of your choice
1 handful cilantro (chopped)
1 tablespoon lime juice
Salt and fresh cracked pepper, to taste
1 tablespoon oil
Sour or heavy cream, for garnish
Directions:
Step 1 - Mix the corn, cornmeal, flour, paprika, egg, parmesan, green onion, cilantro, lime juice in a large bowl. Add some water if the mixture is too dry.
Step 2 - Heat 1 tablespoon oil in a pan. Spoon the corn mixture into the pan to form patties and cook until golden brown on both sides, about 4 minutes per side. Garnish with a dollop of cream.
Nutrition Facts:
Honey Butter Corn
Ingredients:
2 tablespoons butter, I use salted
2 tablespoons honey
1 bag (16 oz) frozen corn
2 ounces cream cheese, cut into chunks
¼ teaspoon salt
¼ teaspoon black pepper
(I add milk or half and half if mixture is too thick)
Directions:
Step 1 - In a skillet pan, over medium-high heat, melt the butter and honey. Once melted add the frozen corn and cook for 5-8 minutes, stirring occasionally, until cooked through.
Step 2 - Add cream cheese, salt, and pepper. Stir together and let it cook, about 3-5 minutes, while stirring occasionally. Then serve!
Nutrition Facts:
Green Bean Casserole
Ingredients:
24 oz Frozen Green Beans
2 cans of Cream of Mushroom Soup
1/2 onion, finely chopped
1 cup sharp cheddar cheese (can sub for different cheese)
1/2 cup Milk
1/2 tsp Salt
1/2 tsp Pepper
6 oz can of French-Fried Onions
Directions:
Step 1 - Preheat the oven to 350 degrees F.
Step 2 - Saute' onions.
Step 3 - In a large mixing bowl, combine the cream of mushroom soup, sautéed onions, milk, salt and pepper.
Step 4 - Stir in the green beans and half of the french fried onions.
Step 5 - Pour this mixture in a casserole dish.
Step 6 - Bake for 30 minutes, stir the mixture and then top with the remaining french fried onions.
Step 7 - Bake for 10 more minutes.
Step 8 - Serve and enjoy!
TIP: You can sub the Green Beans for Broccoli, and French-Fried Onions for Ritz Crackers.
Nutrition Facts:
Turkey
Ingredients:
Turkey:
1 (12-25lb) whole turkey fresh or thawed
Injection Marinade:
1 cup chicken stock
2 tablespoons lemon juice
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground white pepper
⅛ teaspoon onion powder
Filling:
2 lemons halved
2 granny smith apples quartered
1 large white onion quartered
15 fresh thyme sprigs
10 fresh rosemary sprigs
10 fresh sage sprigs
Dry Rub:
1 tablespoon salt
1½ teaspoons ground black pepper
¾ teaspoon garlic powder
¾ teaspoon onion powder
Garnish:
Cranberries
Rosemary
Thyme
Lemon sliced
Directions:
Turkey:
Step 1 - Make sure that your turkey is fully thawed if using a frozen turkey.
Step 2 -Remove the neck and giblet from the turkey.
Injection Marinade:
Step 1 - Add the chicken stock, butter, lemon juice, salt, peppers, and onion powder to a small saucepan and cook over medium-low heat until the butter has melted, do not boil. Allow the marinade to cool in the pan for about 15 to 20 minutes. You want it to cool down enough so it doesn't start cooking parts of the turkey but still be liquid enough to inject.
Step 2 - Use a large kitchen injector to inject the marinade into the thickest parts of the breasts, thighs, and legs of the turkey. Add the marinade until it starts to flow back over the top of the skin.
Step 3 - Place the turkey in a large pan or bowl covered with plastic wrap or in a turkey bag to marinade. Marinate for at least 2 hours and up to 24 hours for the best results. Marinating for 12 to 24 will give the best flavor.
Filling:
Step 1 - Pull the turkey out of the refrigerator to rest for 1 hour, during that time, finish the prep work by beginning stuffing the cavity full of the lemons, apples, onion, and herbs.
Dry Rub:
Step 1 - Pat the turkey down with a paper towel to remove any excess moisture on the skin.
Step 2 - In a small bowl, whisk together the salt, pepper, onion powder, and garlic powder. Then use your hands to rub the mixture all over the skin of the turkey.
Roasting:
Step 1 - Preheat the oven to 450°F and place a roasting rack in a roasting pan.
Step 2 - Transfer the prepared turkey onto the roasting rack and cook in the preheated oven for 30 minutes.
Step 3 - After 30 minutes, reduce the heat to 350°F and remove the turkey from the oven.
Step 4 - Insert the probe thermometer into the thickest part of the turkey breast and cover the breast of the turkey with a double layer of aluminum foil.
Step 5 - Place the turkey back in the oven and cook until the internal temperature reaches 160°F.
Step 6 - Remove from the oven and allow the turkey to rest for 30 to 40 minutes so the juices redistribute. During this resting period, the internal temperature should rise to 165°F.
Step 7 - After resting, carve the turkey and enjoy.
Nutrition Facts:
Brown Gravy
Ingredients:
1 cup chicken broth
1 cup beef broth
1 cube beef bouillon, or 1 tsp better than bouillon
1 teaspoon onion powder
½ teaspoon garlic powder
1 ½ teaspoons Worcestershire sauce
2-3 drops Kitchen Bouquet browning and seasoning sauce, optional
1/4 cup cold water
3 tablespoons cornstarch
1 Tablespoon cold unsalted butter
Directions:
Add the chicken broth, beef broth, beef bouillon, (OR leftover stock from turkey) onion and garlic powder, and Worcestershire sauce to a medium saucepan. Stir to combine.
If a darker color is desired, add 2-3 drops of Kitchen Bouquet browning and seasoning sauce.
Combine the cold water and corn starch in a small Tupperware with a lid. Shake to combine.
Bring gravy to a boil. Whisk in cornstarch mixture. Decrease to medium low. Continue to whisk to ensure that it blends in smoothly.
Let it gently simmer until its of desired thickness. The longer it simmers, the more concentrated the flavor will become.
Remove from heat. Swirl in one tablespoon COLD butter just before serving. This adds a silky, velvety finish.
Nutrition Facts:
Grandma's Stuffing Recipe
Ingredients:
2 cups Onion ½" diced
½ cup Butter
2 cups Celery ½" diced
3 teaspoon Poultry Seasoning
½ teaspoon Thyme fresh chopped or dried
½ teaspoon Sage fresh chopped or dried
1 teaspoon Salt
½ teaspoon Ground Black Pepper
2 large Eggs
1 ½-3 cups Chicken Broth can substitute vegetable Stock (The amount of chicken broth needed will depend on how dense and moist your bread it. You want your stuffing to be moist but no standing broth before it bakes.)
1 tablespoon Parsley fresh chopped for garnish
Directions:
Step 1 - Preheat oven to 350 degrees.
Step 2 - In a large pot over medium heat, add butter and melt. Add onion and celery and cook, stirring frequently, until the celery and onions are tender and translucent ~ about 8 minutes.
Step 3 - Add the poultry seasoning, thyme, sage, salt and 1 ½" cups of the chicken broth. Add eggs and whisk until combined.
Step 4 - Put the dry cubed bread into a large bowl and pour the chicken broth and celery mixture over the top of the bread. Gently fold the ingredients together - the stuffing should be moist but there should be no standing liquid. If it seems a little dry, add up to ½ cup of the additional chicken broth.
Step 5 - Spray a 9" x 13" baking dish with non-stick cooking spray, then spread the stuffing evenly into the prepared dish.
Step 6 - Bake in the preheated oven for 45-60 minutes, stirring gently every 15-20 minutes. The top should be lightly golden brown.
Step 7 - Remove from the oven and top with chopped fresh parsley before serving Immediately. Enjoy!
Nutrition Facts:
Creamy & Cheesy Au Gratin Potatoes
Ingredients:
Potatoes:
6-7 medium yukon gold potatoes, thinly sliced into 1/8th inch rounds (3 pounds gold potatoes -- by weight is a more accurate measure)
½ white or yellow onion, cut into slices
For the sauce:
2 tablespoons salted butter
¼ cup all purpose flour (whole wheat, all purpose, or gluten free 1:1 flour will all work)
1 1/2 cups unsweetened almond milk (regular, skim or whole milk will also work)
8 ounces sharp cheddar cheese (2 heaping cups shredded cheddar cheese)
½ teaspoon garlic powder
¾ teaspoon salt, plus more to taste
Freshly ground black pepper
For topping:
1/2 cup gruyere cheese (or sub more sharp cheddar)
¼ cup grated parmesan
To garnish:
Fresh chopped parsley
Directions:
Step 1 - Preheat the oven to 375 degrees F. Spray a 2 quart square baking dish (or an 8x12 is good) with nonstick cooking spray or grease with butter or oil.
Step 2 - Place sliced potatoes in three tight slanted rows as indicated in the photos. You don’t want them to be overly tight, make sure you leave enough space so the potato slices are slightly slanted. Add in onion slices in between the rows and on top of potatoes. Basically wherever you can fit them.
Step 3 - Next make your sauce: add in 2 tablespoons of butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a simmer; it should be a similar consistency to creamy gravy.
Step 4 - Turn heat to low and stir in shredded cheddar cheese, garlic powder, salt and pepper. Taste and add more salt and pepper, if necessary.
Step 5 - Pour the sauce evenly over the potatoes and onions to cover them. Don’t worry, the sauce will get nice and creamy while baking.
Step 6 - Cover the pan with foil, then bake for 45 minutes.
Step 7 - After 45 minutes, remove foil, sprinkle top of potatoes with 1/2 cup shredded gruyere (or more cheddar) and ¼ cup parmesan. Return to the oven and bake for 30-45 more minutes or until potatoes are done and nice and golden brown on top. (Potatoes are done when the middle of the potatoes can be easily pierced with a fork.) Remove from the oven and garnish with fresh chopped parsley.
Nutrition Facts:
Creamy Spinach Turkey Meatballs
Ingredients:
1/2 lb (220g) ground turkey meat
1/2 lb (220g) ground chicken meat
1/2 cup shredded mozzarella (or cheddar, provolone…)
4 cloves garlic, grated + 4 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon red crushed chili pepper flakes, optional
1 crumbled bouillon cube, optional
Salt and fresh cracked black pepper, to taste
1 cup fresh chopped cilantro (or parsley), divided
2 teaspoons olive oil
2 tablespoons butter
1 small yellow onion, diced
1/3 cup (80ml) vegetable broth
5 ounces (150g) jarred sun-dried tomato in oil, drained of oil
1 3/4 cups heavy cream
Salt and pepper, to taste
3 cups baby spinach leaves
1/2 cup grated Parmesan
1 tablespoon fresh parsley, chopped
Directions:
Step 1 -To make the creamy spinach turkey meatballs: In a large bowl, combine ground turkey and ground chicken, cheese, grated garlic, Italian seasoning, bouillon cube, red chili pepper flakes, chopped cilantro, and black pepper. Mix well with your hands or fork and form medium balls. Arrange the turkey meatballs on a plate and set them aside.
Step 2 - Melt 2 tablespoons butter in a large skillet over medium-low heat. Cook the turkey meatballs for 8 – 10 minutes on all sides until browned and cooked through. Remove to a clean plate and set aside.
Step 3 - In the same pan, melt the butter in the remaining cooking juices. Add in the garlic and fry until fragrant (about one minute). Add onion and stir fry until translucent. Add the sun-dried tomatoes and fry for 1-2 minutes, so they release their flavors. Finally, pour in the vegetable broth, and allow the sauce to reduce slightly.
Step 4 - Reduce heat to low, add in the heavy cream, and bring to a gentle simmer while stirring occasionally. Season the cream sauce with salt and pepper to taste.
Step 5 - Add in the baby spinach and allow to wilt in the sauce. Finally, add in the parmesan cheese. Allow cream sauce to simmer for a further minute until the cheese melts through.
Step 6 - Add the cooked turkey meatballs back into the pan; sprinkle with the parsley, and spoon the sauce over each meatball. Serve the creamy garlic spinach Tuscan meatballs over steamed veg or cauliflower rice for Keto dieters, or rice or pasta for non-Keto. Enjoy!
Nutrition Facts:
Texas Roadhouse Rolls
Ingredients:
Rolls:
1 tablespoon water, warmed (about 105-115°F)
6 tablespoons (75 g) granulated sugar, divided
1 packet (2¼ teaspoons) active dry yeast
1 cup (245 g) whole milk, warmed (about 105-115°F)
7 tablespoons (99 g) unsalted butter, melted, divided
1 teaspoon kosher
1 large egg, room temperature
3 ½ cups (444.5 g) bread flour
Cinnamon Honey Butter:
¼ cup (½ stick / 57 g) unsalted butter, softened
2 tablespoons confectioners' sugar
2 tablespoons honey
½ teaspoon cinnamon
Directions:
Rolls:
Step 1 - In the bowl of a stand mixer using the paddle attachment, combine the water, 1 teaspoon of sugar, and yeast, letting it sit for about 5 minutes (or until sugar and yeast are dissolved). (Note, this will be a thick mixture)
Step 2 - Add in the remaining sugar, milk, 6 tablespoons butter, and salt and mix until just combined.
Step 3 - Add in the egg and mix to combine.
Step 4 - Add the flour to the yeast mixture, and mix for about 3 minutes at medium-high speed. Scrape the dough into the center of the bowl.
Step 5 - Switch out the paddle attachment for the dough hook. Knead the dough on low for 3-4 minutes.
Step 6 - Lightly spray a large bowl with nonstick cooking spray. Place the dough into the bowl.
Step 7 - Cover the dough with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1-2 hours (or until doubled in size).
Step 8 - Lightly spray a 9×13-inch baking dish with nonstick cooking spray. Set aside
Step 9 - Gently punch down on the risen dough to deflate it. Divide the dough into 12 equal pieces. (You can do this by continuing to divide the dough in half until you are down to 12 pieces. Or, roll the dough into a log and use a bench knife or stiff spatula to cut it into 12 pieces.)
Step 10 - Round each piece into a smooth ball and place in the prepared baking dish, evenly spaced.
Step 11 - Cover the rolls with a kitchen towel and let them rise in a warm place for about 30 minutes, or until about doubled.
Step 12 - Preheat the oven to 350°F when the rolls are nearing the end of their rise time.
Step 13 - Bake for 12-15 minutes, or until golden brown.
Step 14 - Remove from the oven and brush with the remaining tablespoon of melted butter. Serve warm with the cinnamon honey butter.
Cinnamon Honey Butter:
Step 1 - In a medium bowl, using a hand mixer on medium speed, add the butter, confectioners' sugar, honey, and cinnamon. Beat the ingredients together until fully incorporated. Serve with the warm rolls.
Nutrition Facts:
Leftover Turkey ?
Creamy Turkey Wild Rice Soup
Ingredients:
1/2 cup butter, (1 stick)
3 cups celery, chopped
2 large onions, chopped
1 teaspoon kosher salt
1 teaspoon dried poultry seasoning
4 cloves garlic, smashed and minced
1/2 cup all purpose flour
4 (31-oz) jars Zoup! Chicken Bone Broth, (12 cups)
1 bay leaf
5 sprigs fresh thyme
8 large carrots, shredded
4 cups leftover cooked turkey, a mixture of dark and white meat
1 & 1/2 cups quick-cooking wild rice blend*
1 & 1/2 cups cream
Juice from 1 large lemon (1/4 cup), or to taste
1 teaspoon fresh rosemary, chopped
1 tablespoon fresh sage, chopped
2 tablespoons fresh parsley, chopped
salt and pepper, to taste
More fresh herbs, to garnish
Directions:
Step 1 - In a large skillet, melt 1/2 cup butter over medium heat.
Step 2 - Chop 3 cups celery. I used almost a whole medium head of celery, including the leaves at the end. (They add great flavor!) Instead of pulling off individual stalks, just start chopping the whole head from the leafed end. See photos.
Step 3 - Chop 2 large onions. Add celery and onions to the pot with the melted butter.
Step 4 - Add 1 teaspoon kosher salt and 1 teaspoon poultry seasoning.
Step 5 - Sauté for 13-14 minutes on medium heat, stirring occasionally until the onions are translucent.
Step 6 - Add 4 cloves of minced garlic and stir for about 1 minute, until the garlic is fragrant.
Step 7 - Sprinkle the vegetables with 1/2 cup flour and stir for 1 more minute.
Step 8 - Slowly pour in about 3-4 cups of broth, stirring the whole time so that your flour doesn’t get lumpy. Transfer the mixture to a large crock pot (at least 6 quarts).
Step 9 - Add all the remaining broth, the bay leaf, and 5 sprigs of thyme.
Step 10 - Cook on low for about 6 hours, or on high for 3 hours.
Step 11 - Add the shredded carrots and turkey, and cook on low for another hour.
Step 12 - Add the wild rice and cook for another 30-60 minutes, until the rice is tender.
Step 13 - Stir in the cream, lemon juice, and all the fresh herbs.
Step 14 - Season with salt and pepper and serve!
Nutritious Facts:
Already full, but Dessert...
Pumpkin Pie Crisp
Ingredients:
Pumpkin Filling:
1 (15-oz.) canned pumpkin purée
1 cup Dixie Crystals Extra Fine Granulated Sugar
3 large eggs
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 teaspoons pure vanilla extract
2/3 cup heavy cream (lactose-free substitution below)
Cinnamon Streusel:
2 cups all-purpose flour
1 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
2 teaspoons cinnamon
1/2 teaspoon salt
12 tablespoons unsalted butter, melted
Directions:
Preheat oven to 375°F. Butter a 12-inch cast iron skillet or a medium casserole dish. Set aside.1
In a large bowl, whisk together pumpkin, sugar, eggs, pumpkin pie spice, salt, and vanilla extract. Whisk in heavy cream until smooth. Pour into prepared skillet and set aside.2
In a medium bowl, whisk together flour, sugar, cinnamon, and salt. Add melted butter and stir with a fork until crumbly. (Can also beat with a hand mixer until crumbly if needed.)3
Spread cinnamon streusel topping on top of pumpkin pie mixture in an even layer.4
Bake until filling is set and top is golden brown, 40 to 45 minutes.5
Let cool for 10 minutes, then serve warm topped with Homemade Vanilla Ice Cream.
Snickerdoodle Apple Bites
Ingredients:
Cookie:
¾ cup unsalted butter
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon baking soda
½ teaspoon cream of tartar
3 teaspoon pumpkin spice
½ teaspoon salt
2 cups all-purpose flour
Apple Filling:
4 cups Granny Smith apples, peeled, cored, and sliced (or your favorite variety)
2 teaspoons lemon juice
1½ cups water
¾ cup granulated sugar
½ cup light brown sugar, packed
1½ teaspoons apple pie spice
3 tablespoons cornstarch
3 tablespoons cold water
Directions:
Cookie:
Step 1 - Preheat oven to 350°F. Line two cookie sheets with parchment paper.
Step 2 - Cream butter and 3/4 cup sugar with a stand mixer fitted with the paddle attachment (or you may use a hand mixer). Once the mixture is creamed and fluffy, mix in the egg and vanilla extract until smooth, then mix in the baking soda, cream of tartar, pumpkin spice and salt. Slowly mix in flour until the mixture is just combined.
Step 3 - Place remaining 1/3 cup sugar and pumpkin spice in a small bowl and stir.
Step 4 - Scoop 3 tablespoon sized balls of cookie dough and roll them in the cinnamon sugar, then place them in a muffin sheet. Bake for 9-11 minutes, or until the bottoms just start to turn golden brown. Cool at least 5 minutes on cookie sheet before removing and adding apple filling on top.
Apple Filling:
Step 1 - Toss sliced apples in the lemon juice, and set it aside.
Step 2 - Using a 3 to 4-quart saucepan over high heat, add the coated sliced apples, water, granulated sugar, light brown sugar, and apple pie spice. Bring to a low boil, and reduce to medium heat. Allow the apple mixture to cook for 5 to 7 minutes.
Step 3 - Using a small mixing bowl, or measuring cup, stir together the cornstarch and the cold water until smooth.
Step 4 - Stir the cornstarch mixture into the cooked apples. Because the mixture will thicken quickly, stir constantly to keep lumps from forming. Remove the apple pie filling from the heat and allow the mixture to cool.
Holiday Drinks!
Cider Punch
Ingredients:
6 cups ice
1 gallon apple cider
1 bottle sparkling wine (champagne or prosecco)
2 (12 ounce) bottles ginger beer
1 cup vodka
2-3 sliced apples
Directions:
In a large punch bowl or beverage dispenser, add the ice, apple cider, sparkling wine, vodka, ginger beer and sliced apples.
Stir to combine and drink up!
Pumpkin White Russian
Ingredients:
4 tbsp Kahlua
3 tbsp Pumpkin Spice Coffee Creamer
2 tbsp vodka
3 tsp pumpkin puree
Dash of pumpkin pie spice
Ice
8 oz glass
Directions:
In a shaker, combine the kahlua, pumpkin pie spice, vodka, and pumpkin puree.
Shake well.
Pour over ice and dash some pumpkin pie spice.
Apple Cider Sangria
Ingredients:
2 small pears, thinly sliced
2 small apples, thinly sliced
1 medium lemon, cut into wedges
1/2 cup pomegranate seeds
2 cups apple cider
1/2 cup apple whiskey (or regular whiskey)
1/4 cup brandy
1½ cups sparkling white wine or Prosecco (can sub sparkling cider)
Cinnamon sticks for garnish
Directions:
To a large pitcher, add pear, apple, lemon and pomegranate seeds.
Pour apple cider into the pitcher, followed by apple whiskey and brandy. Refrigerate for a few hours, and then add the sparkling wine right before serving).
Pour chilled sangria into glasses, making sure to get plenty of fruit in each glass. Garnish each glass with a cinnamon stick.
Juicy Apple Margarita Ingredients:
2 ounces blanco tequila
2 ounces apple cider
2 ounces cranberry juice OR apricot juice
1 ounce orange juice or orange liqueur such as Cointreau
Ice
Brown sugar and granulated sugar for rimming glass
Directions:
On a small plate, stir together small, relatively equal amounts of brown sugar and granulated sugar until evenly combined. Wet the outer edge of the rim of the serving glasses with water or juice, then press it into the sugar mixture until the rim is coated evenly.
Add ice to a cocktail shaker. Pour in the tequila, apple cider, cranberry juice or apricot juice, and orange juice/liqueur. Shake well, then pour/strain into the rimmed glasses. Serve with ice and/or with thin apple slices for garnish if you like.
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