Thanksgiving Recipes to Scan

  From:

http://www.flylady.net/d/br/2013/11/17/free-thanksgiving-menu-mailer/

flylady Free_Thanksgiving-menu flylady.pdf

I add apples and apricots to the Muzzie's fabulous stuffing

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Mama's Old Fashioned Bread Dressing

1/4 t black pepper

1/2 t dried thyme

1/2 c minced parsley

1 T chopped fresh sage

1 lb stale whole wheat bread, in 1/2 inch cubes

2 1/4 c veg broth

1/2 c egg whires (from 4 large eggs)

2 c unpeeled diced apple

3/4 c celery

1 c diced bell pepper

2 c quartered mushrooms

1 1/2 c diced onions

Mama's Jello

1 lar cherry jello

1 c walnuts

1 can fruit cocktail

1 can pineapple chunks

1 apple

1 banana

1 orange

Minced Pie

1 box minced meat

1 crust

1 apple

(Whipped cream)

Pecan Pie

1 crust

3/4 c dark corn syrup

3/4 c dark brwn sugar firmly packed

1 t maple syrup

1 1/2 c pecan halves unbroken

2 1/2 c pecans coarsely chopped

1 t vanilla

1 1/2 T orange juice

3 eggs at room temp

4 T softened salted butter

heavy cream

Waldorf Salad

1 c raisins

1 c chopped walnuts

1 apple yogurt

2 green apples

1 c green grapes cut in half

2 red apples

Oven-Roasted Turkey Breast with Leeks and Cornbread stuffing by Tyler Florence - food network 

https://www.foodnetwork.com/recipes/tyler-florence/oven-roasted-turkey-breast-with-leeks-and-cornbread-stuffing-recipe-1943398

• Level: Easy
• Total: 1 hr 20 min

• Prep: 30 min
• Cook: 50 min

• Yield: 10 to 12 servings

Ingredients

4 whole leeks, white part only, roots trimmed and cut into rings

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

Leaves from 2 fresh thyme sprigs

Kosher salt and freshly ground black pepper

4 cups crumbled cornbread, store-bought

1 cup chicken stock

2 Boneless Turkey breasts

1. Preheat oven to 400 degrees F
2. Fill a large bowl with water and add the leeks, swish around with your hands to get the sand out from in between the layers. In a large saute pan over medium heat, add 1 tablespoon each of butter and olive oil. Add the leeks, sprinkle with the thyme, salt and pepper and cook for about 10 minutes, turning every now and then, until the leeks are softened but not colored. Remove the leeks from heat to cool.
3. In a large bowl combine the leeks, cornbread, and chicken stock and season with salt and pepper.
4. Use a sharp, thin knife to cut down the length of the turkey cutting the breast parallel to the board, almost in half just stopping short of the outside edge. Open out the 2 halves as if you were opening a book. Now you've got a large piece of meat that will cook evenly and is thin enough to roll. Place 2 cups of the stuffing inside each of the breasts and then fold the turkey back over.
5. Place the remaining stuffing in a small baking dish and cook alongside the turkey.
6. Tie in 4 places with kitchen twine and season with salt and pepper.
7. Heat the remaining tablespoon of butter and olive oil in a roasting pan over medium-high heat. Put the turkey in the roasting pan and sear all over. Transfer the pan to the oven and roast for about 25 minutes (internal temperature should reach 160 degrees F on an instant-read thermometer). Take the turkey out of the oven and let it rest for 5 to 10 minutes, then cut crosswise into slices.

Brussel Sprouts with Pancetta by Giada De Laurentis Food Network

https://www.foodnetwork.com/recipes/giada-de-laurentiis/brussels-sprouts-with-pancetta-recipe-1941791

• Level: Easy
• Total: 30 min

• Prep: 10 min
• Cook: 20 min

• Yield: 4 servings
• Nutrition Info

Ingredients

Deselect All

1 pound fresh Brussels sprouts, trimmed

2 tablespoons olive oil

3 ounces paper-thin slices pancetta, coarsely chopped

2 garlic cloves, minced

Salt and freshly ground black pepper

3/4 cup low-salt chicken broth

1. Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.
2. Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve.

Good Eats Roast Turkey

Level: Easy

• Total: 9 hr 45 min

• Prep: 15 min
• Inactive: 7 hr
• Cook: 2 hr 30 min

• Yield: 10 to 12 servings

https://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe-1950271

1 (14 to 16 pound) frozen young turkey

For the Brine:

1 cup kosher salt

1/2 cup light brown sugar

1 gallon vegetable stock

1 tablespoon black peppercorns

1 1/2 teaspoons allspice berries

1 1/2 teaspoons chopped candied ginger

1 gallon heavily iced water

For the Aromatics:

1 red apple, sliced

1/2 onion, sliced

1 cinnamon stick

1 cup water

4 sprigs rosemary

6 leaves sage

Canola oil

1. Two to three days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F. 
2. Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate. 
3. The night before or early on the day you'd like to eat: Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
4. Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine. 
5. Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels. 
6. Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil. 
7. Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

Stuffed Mushrooms

https://www.foodnetwork.com/recipes/giada-de-laurentiis/stuffed-mushrooms-recipe-1941818

• Level: Easy
• Total: 35 min

• Prep: 10 min
• Cook: 25 min

• Yield: 28 mushrooms
• Nutrition Info

1/2 cup Italian-style dried bread crumbs

1/2 cup grated Pecorino Romano

2 garlic cloves, peeled and minced

2 tablespoons chopped fresh Italian parsley leaves

1 tablespoon chopped fresh mint leaves

Salt and freshly ground black pepper

1/3 cup extra-virgin olive oil

28 large (2 1/2-inch-diameter) white mushrooms, stemmed

1. Preheat the oven to 400 degrees F.
2. Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
3. Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

Turtle Pumpkin Pie

1 Hr(s) 15 Min(s) (incl. refrigerating)

15 Min(s) Prep

1 Hr(s) Cook

Take pumpkin pie a step further with this Turtle Pumpkin Pie recipe. Airy COOL WHIP, drizzled caramel and chopped pecans top this Turtle Pumpkin Pie.

 

1/4 cup plus 2 Tbsp. caramel ice cream topping, divided

 

1 ready-to-use graham cracker crumb crust (6 oz.)

 

1/2 cup plus 2 Tbsp. chopped PLANTERS Pecans, divided

 

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

 

1 cup cold milk

 

1 cup canned pumpkin

 

1 tsp. ground cinnamon

 

1/2 tsp. ground nutmeg

 

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Pour 1/4 cup caramel topping onto bottom of pie crust; sprinkle with 1/2 cup nuts.

2

Beat next 5 ingredients  milk, pudding mixes, pumplin and spices in large bowl with whisk until blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.

3

Refrigerate at least 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.

10 servings