Thanksgiving Feast

It is that time of the year when we eat lots of good foods, probably at different places. I know I spend Thanksgiving with either my family or hubby's family. However, I also fix my own Thanksgiving feast either the day before or the day after. This is for a family of four (except the turkey it last us for days). This is typically my menu:

Roast Turkey:

Turkey
half stick of Butter
1 cup Water

Simply remove turkey from package, remove the stuff from inside the turkey, and rinse with cold water. Place turkey in a shallow roasting pan with a cup of water. Cut the stick of butter into pats and place around the top of the turkey and put a pat on each leg. Cover in aluminum foil and cook at 325 degree according to the back of the package. About an hour before turkey is done remove foil and baste with turkey drippings in pan and cook till turkey is done. You will have a nice beautiful golden brown roast turkey.

Cornbread Dressing:

1 large package Pepperidge farms cornbread stuffing
1/2 cup turkey
3 Tbsp onion powder
3 Tbsp garlic powder
1 Tbsp poltury seasoning
turkey drippings

Preheat oven to 350 degrees.

In bowl mix all ingredients. Mix till all moist, if it seems a bit dry just add some water finish moistening it.

Butter an 9 x 9 baking dish, put stuffing in dish, bake for 30 mins or until brown and crusty.

Mashed Potatoes:

Peel and cut up potatoes put into a pot.
Add water to cover potatoes.
Add salt.
Put pot on stove over high heat, bring to a boil and lower heat to medium and cook till potatoes are fork tender.
Drain potatoes, put potatoes back into pot (or bowl).
Mash potatoes with a masher, add milk (till your liking) and 4 Tbsp butter and stir well, till potatoes are fluffy.
Add salt and pepper to taste.

Gravy: *I typically have turkey drippings left after the stuffing*

1 cup Turkey drippings
2 Tbsp flour
1/2 cup milk
salt and pepper to taste

Put turkey drippings into a pot and bring to a boil, meanwhile mix milk and flour together.
Once drippings come to a boil whisk in flour and milk mixture. Turn heat down to a simmer, add salt and pepper to taste.
Simmer till the consistency that you like.
**If it seems to be getting too thick add a little water**

Serve over turkey, dressing, and mashed potatoes.

Country Style Green Beans:


1 large can Hanover Cut Green Beans with Potatoes
1 large can Hanover Cut Green Beans
1 package ham chips
1 stick of butter


In a crock pot, set to low heat. Add all ingredients and let cook for a 2-3 hours or longer.

Candied Yams:

2 sweet potatoes
1/2 cup brown sugar
5 Tbsp butter

Put sweet potatoes in a pot and cover them with water.
Bring to a boil.
Let them boil until fork can be inserted into potato but still a bit firm.
Remove potatoes from water, let sit to cool.
Once potatoes are cool enough to handle simply cut the ends of and gently peel off skin.
Cut into 1/4 inch chunks.
Place potatoes in a buttered baking dish (8x8).
Sprinkle brown sugar on top and cut butter into pats and lay over the top.
Bake at 350 degree for 30 minutes.

Rolls: I just buy some sort of yeast roll to fix. Haven't learned to make them homemade but I think I will attempt it soon :)

Apple Pie:

Pastry for 2 crusts (recipe below)
8 cups sliced, peeled assorted baking apples - about 3 lbs.  (Granny Smith, Cortland, Jonathan)
2 Tablespoons lemon juice
3/4 cup white sugar
1/4 cup brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 Tablespoons butter
1 egg yolk
1 Tablespoon milk

In a large bowl, toss the sliced apples with lemon juice.
Combine sugars, flour, cinnamon and nutmeg; add to apples and toss well to coat.
Fill pastry lined 9 inch pie pan with apple mixture. Dot with butter.
Place second crust on top of pie filling, cut slits in top of crust to vent. Seal the edges of the crust with a fork or by hand.
In a small bowl, beat the egg yolk and milk. Brush mixture over top crust.
Bake at 425 degrees for 15 minutes.
Reduce heat to 350 degrees and bake 40-45 minutes more or until crust is golden and filling is bubbly.

Pie Crust Recipe:
Makes two 9-inch pie crusts

2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup butter, chilled and diced
1/2 cup ice water

Combine the flour and salt in a large bowl.
Cut in the butter until the mixture resembles coarse crumbs.
Stir in the ice water, a Tablespoon at a time, until the crust mixture forms a ball.
Wrap dough in plastic wrap and refrigerate for 4 hours or overnight.
Sprinkle flour onto rolling surface. Roll dough out, then divide in half. Roll each half to fit a 9-inch pie plate.
Place crust in pie plate, pressing evenly into the bottom and sides.

**Enjoy a warm slice of apple pie with whipped cream on top :)

We also have the canned jelled cranberry sauce.