Traditional Thanksgiving Dinner & Shopping List With A Southern Twist
Thursday I am going shopping for Thanksgiving and I
have selected what I want to make.
This year is going to be a traditional dinner this year
with a southern twist. It will include family recipes and some updates.
I will have cider for a beverage and later a cup of coffee. You will have what ever you enjoy most on this special day.
I am also made the shopping list just in case you like
the menu this will save you time and you can do an inventory of what you have
on hand and what you need.
Cranberry Turkey Breast
with Gravy Recipe
Ingredients
• 1 bone-in turkey breast (5 to 6 pounds)
• 1 can (14 ounces) whole-berry cranberry sauce
• 1/4 cup orange juice
• 1 envelope onion soup mix
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 to 4 teaspoons cornstarch
• 1 tablespoon water
Directions
• Place turkey in a 5-qt slow cooker. In a small bowl, combine
the cranberry sauce, orange juice, onion soup mix, salt and pepper; pour over
turkey. Cover and cook on low for 5-6 hours or until tender.
• Remove turkey to a serving platter; keep warm. Skim fat from
cooking juices; transfer to a small saucepan. Bring to a boil. Combine
cornstarch and water until smooth. Gradually stir into the pan. Bring to a
boil; cook and stir for 2 minutes or until thickened. Serve with turkey. Yield:
12 servings (3 cups gravy).
Nutritional Facts5
ounces cooked turkey with 1/4 cup gravy equals 318 calories, 10 g fat (3 g
saturated fat), 102 mg cholesterol, 346 mg sodium, 15 g carbohydrate, 1 g
fiber, 40 g protein. Diabetic Exchanges: 5 lean meat, 1 starch.
Originally published as
Cranberry Turkey Breast with Gravy in Taste of Home Everyday Slow Cooker &
One Dish
Candied Sweet Potatoes
Recipe
Ingredients
• 3 pounds sweet potatoes, peeled
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 cup butter, cubed
• 1/4 cup corn syrup
Directions
• Place the sweet potatoes in a large kettle and cover with
water. Cover and bring to a boil; boil gently for 30-45 minutes or until
potatoes can be easily pierced with the tip of a sharp knife.
• When cool enough to handle, peel potatoes and cut into
wedges. Place in an ungreased 11-in. x 7-in. baking dish. Sprinkle with brown
sugar and cinnamon. Dot with butter; drizzle with corn syrup.
• Bake, uncovered, at 375° for 15-20 minutes or until bubbly,
basting with sauce occasionally. Yield: 2-3 servings.
Of course you can do
what I will do:
QUICK CANDIED SWEET
POTATOES
1 lg. can sweet potatoes
½ stick butter
¾ c. sugar
Layer sweet potatoes in
casserole dish. In a boiler on top of stove mix sugar and butter. When sugar
melts and turns to syrup pour over sweet potatoes. Bake at 350 degrees for
about 30 to 45 minutes.
Sour Cream Potatoes
Recipe
One of the great things
about these creamy potatoes is they turn out even better if you make them a
couple days ahead and bake them on the day you serve them till they're golden
brown on top. Sour Cream Potatoes Recipe
• Prep: 30 min. Bake: 30 min.
• Yield 2 to 3 Servings
Ingredients
• 2 ½ medium red potatoes, peeled and quartered
• ¼ package (8 ounces) cream cheese, cubed
• ¼ cup (8 ounces) Daisy Brand Sour Cream
• Splash of 2% milk
• ½ tablespoon butter
• ¼ tablespoon dried parsley flakes
• 1/3 teaspoon garlic salt
• Pinch of paprika
Directions
• Place potatoes in a large saucepan and cover with water.
Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
Drain.
• In a large bowl, mash the potatoes. Add the cream cheese, sour
cream, milk, 1 tablespoon butter, parsley and garlic salt; beat until smooth.
• Spoon into a greased 2-qt. baking dish. Dot with remaining
butter; sprinkle with paprika. Bake, uncovered, at 350° for 30-40 minutes or
until heated through. Yield: 6-8 servings.
Red Cabbage Salad
1 medium head of red
cabbage
1 onion
*Grate Cabbage and Onion
3 small stalks of celery
chopped
1 8 oz jar of bread and
butter pickles chopped
Pickle juice from bread
and butter pickles
Combine above
ingredients and mix well
Sprinkle with sea salt
and freshly ground pepper
Add ½ to ¾ cup of
mayonnaise and mix with the above ingredients
Garnish with olives
sliced in half.
Green Beans With Pecans and Maple
Vinaigrette
Ingredients
·
kosher salt and black pepper
·
1 tablespoon Dijon mustard
·
½ tablespoon pure maple syrup
·
Directions
1.
Heat oven to 400º F. Spread the pecans on a rimmed baking sheet and
bake, tossing once, until toasted, 6 to 8 minutes. Let cool, and then roughly
chop.
2.
In a large bowl, whisk together the oil, vinegar, mustard, maple syrup,
½ teaspoon salt, and ¼ teaspoon pepper. Add the green beans and pecans and toss
to combine.
Fresh Orange-Cranberry Sauce with Walnuts
· 1 12-ounce bag
cranberries
·
1 cup sugar
·
1 cup fresh orange
juice
·
1 teaspoon grated
orange peel
·
1 medium seedless
orange, all peel and pith cut away, fruit diced
·
3/4 cup walnuts,
toasted, cut into 1/2-inch pieces
Directions
pre
Combine first 4
ingredients in medium saucepan; bring to boil over medium heat, stirring until
sugar dissolves. Cook until cranberries are tender and mixture thickens,
stirring occasionally, about 12 minutes. Remove from heat. Mix in orange pieces
and walnuts. Transfer to bowl. Cover and chill until cold, at least 2 hours and
up to 3 days.
PECAN
CAKE WITH TANGERINE CREAM
Cake
2 1/2
c. broken pecans or walnuts (nuts act as flour)
3 tbsp.
flour
4 tsp.
baking powder
6 eggs
1 c.
sugar
FILLING
1 (8
oz.) pkg. cream cheese
1/4 c.
butter
1/2 c.
brown sugar
1 tsp.
shredded tangerine or orange peel
1 tsp.
vanilla
In a
blender container or food processor bowl place half of the pecans. Cover; blend
or process until coarsely ground. Repeat with remaining nuts.
In a
mixing bowl, combine pecans, flour, and baking powder. In blender container or
food processor bowl, place eggs and sugar. Cover, blend or process until
smooth. Add nut mixture. Cover; blend or process until smooth, stopping and
scraping sides as needed to mix evenly (mixture will be foamy). Spread in 2
greased and floured 8" x 1 1/2" round baking pans.
Bake in
a 350 degree oven for 25 to 30 minutes or until light brown and top springs
back when lightly touched (center may dip slightly). Cool on a wire rack for 10
minutes. Remove from pans; cool thoroughly on racks.
TANGERINE
FILLING: In a small mixer bowl beat cream cheese and butter with an electric
mixer on medium high speed until fluffy. Gradually add brown sugar, beating for
3 to 4 minutes or until smooth. Stir in citrus peel and vanilla.
To
assemble, with a serrated knife cut layers in half horizontally (4 cake layers
total). Place 1 split cake layer, cut side up, on a platter. Spread one third
of the filling atop cake layer. Place another split cake layer, cut side down,
atop filling. Spread top with another on third of the filling. Repeat with
remaining cake layers and filling, ending with a cake layer on top.
Frost
top and sides of cake with whipped cream frosting: In a small chilled mixer
bowl combine 1 1/2 cups whipping cream, 2 tablespoons sugar and 3/4 teaspoon
finely shredded tangerine or orange peel. Beat with chilled beaters of electric
mixer on medium speed until soft peaks form. Use frosting immediately.
Shopping List
Dollar store items
1 can of whole cranberry sauce
mayonnaise
bread and butter pickles 8 oz
Dijon mustard
1 package of onion soup mix
Vanilla
cinnamon
Small box brown sugar
1 pound of butter
parsley flakes
teaspoon garlic salt
Small box Sugar
Baking Powder
Red Wine Vinegar
maple
syrup
corn syrup
Olive Oil
Sea Salt
Aldies
1 small head of red cabbage
1 small container of OJ
Cranberries
Celery
Sour Cream
Eggs
2% milk
2 Packages of cream cheese
1 can of candies sweet potatoes
small bag of pecans
16 OZ bag of Walnuts
Orange Juice
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