Thanksgiving Dinner

 Thanksgiving Dinner

Thanksgiving is coming and I had to make out my menu for that day.
Most of what I will make can be made the day before.
Here's what I have chosen to make:

Turkey

I am baking a turkey breast in the slow cooker but will use the method below:
I know that many of you are getting ready for Thanksgiving and baking a turkey. You are hoping beyond hope that the turkey is moist and delicious and not overcooked. Stop worring.
It's very easy believe it or not.
Anyone I have made a turkey for can tell you I make the juiciest and most flavorful turkey they have ever had.
My secret if you can call it that is injecting the turkey while it cooks with broth or gravy. I take the turkey out of the oven when the temperature reaches 160 to 165 degrees then I tent it with foil.
Don't worry it will continue to cook while you let it rest for about 15 to 20 minutes and no it's not going to be cold.
That allows the juices to go back into the turkey and then you're ready to carve.
It's that simple I don't brime I don't do anything special. The only other thing I do if I'm cooking a full turkey is removed wings. They do tend to overcook even if you tuck them in. (I often make turkey broth from the wings to inject into the turkey.)
I just make sure there's enough moisture in the turkey.
Below is an example of what the injector would look like and how to use it. and yes it's available at Walmart. Most of the stores sell it and it's well worth getting. It cost under 5 dollars.
You will use it again it's great for a roasts and hams etc.

Cranberry-Orange Relish
Ingredients:

One 12-ounce package fresh cranberries

2 oranges, peeled

1 cup sugar

1/2 cup pecans, finely chopped

Directions:

Using a food processor, pulse the cranberries and oranges. Transfer the chopped fruit to a 1-quart bowl and add 1/2 cup of the sugar, stirring to mix. Add more sugar to taste, as the sweetness of the oranges will vary. Add the chopped pecans and serve.



This relish will keep for up to 2 weeks in the refrigerator.






SQUASH CASSEROLE

Pepperidge Farm® Cornbread Stuffing

Ingredients:

3 cups Pepperidge Farm® Cornbread Stuffing

1/4 cup butter, melted (1/2 stick)

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 )

1/2 cup sour cream

2 medium yellow squash, shredded (about 2 cups)

2 small zucchini, shredded (about 2 cups)

1 small carrot, shredded (about 1/3 cup)

1/2 cup shredded Cheddar cheese

Directions:

Stir the stuffing and butter in a large bowl. Reserve 1/2 cup of the stuffing mixture and spoon the remaining stuffing mixture into a 2-quart shallow baking dish.

Stir the soup, sour cream, yellow squash, zucchini, carrot and cheese in a medium bowl.
Spread the mixture over the stuffing mixture and sprinkle with the reserved stuffing mixture.

Bake at 350°F. for 40 minutes or until the mixture is hot and bake

Corn pudding

TOTAL TIME: Prep: 5 min. Bake: 45 min.


Ingredients

1 package (8 ounces) cream cheese, softened

2 eggs

1/3 cup sugar

2-1/3 cups fresh, frozen or canned sweet corn

1 can (14-3/4 ounces) cream-style corn

1 package (8-1/2 ounces) corn bread/muffin mix

1 cup milk

2 tablespoons butter, melted

1 teaspoon salt

1/2 teaspoon ground nutmeg


Directions

In a small bowl, beat the cream cheese, eggs and sugar until blended. Stir in the remaining ingredients.

Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 45-50 minutes or until a thermometer reads 160 degrees.

Red Cabbage Salad

( This is a recipe that has been in my family for over 150 years)

Ingredients:

Small head of red  cabbage grated
2 small carrots grated

 1/2 jar bread & butter pickles chopped small

1/2 cup or 1/2 jar pickle juice
1/2 cup of mayonnaise
11/2 teas sugar


Directions:

Blend together.  Let sit over night and stir several timesvduring the day to keep mixed and moist. Do not cover. It will last several days


Mashed Potatoes

This is a maybe.
If I do make them they will be done in standard fare larger potatoes so that the potatoes don't get watery.
Then I will rice them and add salt pepper sour cream and butter.