Smothered Turkey Thighs with Country Gravy!
By: Justin Volkmann
Ingredients:
Turkey Thighs
2 tablespoons butter
1 tablespoon olive oil
½ med onion - sliced
¼ cup red bell pepper – diced
1 teaspoon fresh thyme – minced
1 teaspoon fresh rosemary – minced
2 cups chicken stock
3 tablespoons AP flour
Cajun or all purpose seasoning.
Salt / Pepper
Instructions:
Turkey Thighs
24 hours prior to cooking. Place thighs on a rack and sheet tray. Season both sides with salt. Let it set out in the fridge overnight.
Day of cooking
Preheat over to 375f
Rub olive oil on the turkey thighs.
Season thighs with Cajun or all purpose seasoning.
Roast in oven for an hour to an hour and half.
Remove from the oven and set aside.
Gravy prep
On the stove, using med-high heat, using an oven safe deep pan. Add butter and olive oil.
Add onions and peppers. Sauté until soft and translucent.
Add Salt / Pepper to taste.
Add thyme and rosemary.
Cook mix for 1-2 minutes.
Add flour, 1 tablespoon at a time, until all grease is absorbed.
Cook for another 1-2 min, just to cook out the raw flour taste.
Pour in stock 1 cup at a time, whisking constantly.
Optionally, add ½ cup of the turkey drippings.
Once completely thickened, add your thighs into the gravy.
Place pan with the thighs and gravy back into the oven for 30 min.
Spoon gravy over the thighs, let cool for a minute or two and enjoy.
Garlic Bread Brie
By: Jennifer Binford
Ingredients:
Round Bread (preferably sourdough)
garlic powder
parsley
salt and pepper to taste
olive oil (about 1/4 c)
Mozzarella cheese (1-1.5cups)
Round Brie (big enough to fit inside of the bread round)
Instructions:
Cut top off bread, dog out center (use later with dish).
Mix together all seasonings/herb with olive oil (make sure there is enough to brush inside the bread and the top of the bread).
Once you have brushed it with the garlic oil mixture, place the brie inside the bread, top with the mozzarella cheese, cover with bread top and foil.
Bake 350 for 25-40 minutes until brie is nice and bubbly.
Spicy Pork Meatballs (Appetizer)
By: Jennifer Binford
Ingredients:
1 pound ground pork
5 scallions, finely chopped,
1/4 c gouchujang,
1/4c mirin rice wine,
2T soy sauce,
4 medium garlic cloves,
grated/minced,
1-inch fresh ginger (peeled), grated,
2T olive oil.
Instructions:
Mix all ingredients together, except for oil.
Roll into balls.
Fry in skillet for 2 minutes each side.
Bake at 375 degrees for 10 minutes (you can air fry them as well).
Soul warming Mac N Cheese
By: Justin Volkmann
"Here is my baked mac n cheese. Perfect comfort food for the fall. Rich, creamy and filling.
Video recipe can be found on my YouTube channel Cooking With CJ:"
Ingredients:
1 box of elbow macaroni
1 cup each of grated cheddar, parmesan, smoked gouda, mozzarella and jack cheeses
1/2 cup heavy cream
1 1/2 cup of whole milk
1 stick of butter
2 teaspoons of seasoning salt
2 eggs beaten
Instructions:
Boil macaroni is salted water.
Mix the eggs, cream and milk this is your custard.
Once the macaroni is done, drain and add stick of butter and 1/3 of all of the cheeses and mix.
Grease your pan with butter.
Add a layer of the macaroni mix.
Add a third of the custard mix.
Add a third of your cheeses
Repeat layering until finished.
Make sure the cheese is the last layer.
Cover and put in over for 35-40 min at 350F.
Remove cover and let cheese on top brown in the over for another 10-15 min.
Let rest for 10-15 min.
Enjoy!
Corn in Cream Sauce
By Lara Rausch
Ingredients:
1 pound frozen corn
1 ½ cup (12 ounces) heavy whipping cream
½ teaspoon salt
2 tablespoons sugar
½ teaspoon white pepper
1 ½ tablespoon flour
1 ½ tablespoon melted butter
3 tablespoons parmesan cheese
Instructions:
Combine corn, cream, salt, sugar and white pepper.
Bring to a boil. Stir so it does not scorch. Simmer 5 minutes.
Make roux with butter and flour (melt butter and add flour to make a thickening ingredient).
Add to corn mixture.
Mix well and remove from heat.
Transfer mix to casserole dish.
Sprinkle with parmesan cheese and brown under broiler.
Turkey Veggie Platter
By: Mary Lue Prestwich
"The picture is the recipe. My sister in-laws make this for thanksgiving!"
Ingredients:
Green, Red & Yellow peppers
Cucumbers
Carrots
Baby tomatoes
Sesame bread sticks
Parsley
Cheese ball (home made OR store bought) sesame seeds to cover the cheese ball if you make your own
Instructions:
Follow the pic! Those are your instructions :)
Homemade Cranberry Sauce
By: Nicole McBurnie
"Quick & easy (but potentially messy)"
Ingredients:
12 Ounces fresh cranberries
1 Cup granulated sugar
3/4 Ounce cinnamon sticks
3 Pounds oranges
Instructions:
Bring everything (except oranges) to a boil in a medium saucepan on medium to high heat.
Reduce and simmer for about 10 minutes or until all berries pop (messy part). Lessen cooking time for less smooth texture
Remove from heat and grate zest from oranges into sauce.
Stir and let cool.
Remove cinnamon to serve.
Pumpkin Waffles
By: Carrie Durflinger
Ingredients:
1 c. Flour
1 tbs. Dark Brown Sugar
1 tsp. Baking Powder
1/4 tsp. salt
1 1/4 c. Milk (whole milk)
1 egg
1 1/2 tbs. Melted Butter
2/3 c. Pumpkin puree
1 c. Whipping Cream
4-6 tbs. Powdered Sugar
1 tsp. Almond Extract
Instructions:
In a small bowl mix dry ingredients: flour, baking powder & salt. Set aside.
In a large bowl add Pumpkin puree, milk, egg, sugar & melted butter.
Whisk together until combined.
Then using a spoon or spatula stir in the dry ingredients until just combined.
Use a waffle machine to cook. *use nonstick cooking spray for easy removal.
For the topping: add whipping cream to a medium bowl and whip until soft peaks.
Then add the powdered sugar and almond extract.
Whip until stiff peaks or desired thickness.
Add a scoop to waffles and ENJOY!
Arkansas Blackberry Cobbler
By: Barbara Middleton
"Simple and Yummy"
Ingredients:
6 Cups of fresh blackberries
2 Cups of self rising flour
2 Cups of sugar
2 Eggs
1 1/2 Cup of melted (real) butter
Instructions:
Mix flour, sugar and eggs together set aside.
In a 13x9 dish pour in blackberries, sprinkle flour mixture evenly on top of berries then pour melted butter on top.
Bake 375 for 40 minutes.
Double Layer Pumpkin Cheesecake
By: Alexis Smialkowski
"I like to make a double layer pumpkin cheesecake every thanksgiving. Mainly because cheesecake is my favorite. Adding pumpkin to it justifies making it as a thanksgiving dessert. haha"
Ingredients:
1/2 cup pumpkin puree
(2) 8 ounce packages of cream cheese
2 eggs
1 tsp vanilla extract
1/2 cup granulated sugar
1/2 tsp cinnamon (ground)
1/4 tsp nutmeg (ground)
1/4 tsp cloves(ground)
1 graham cracker crust
cool whip (optional)
Instructions:
Preheat oven to 325°F.
Combine cream cheese, sugar, and vanilla. Beat until smooth.
Add eggs, one at a time. Mix well.
Remove 1 cup of batter and spread into the graham cracker crust.
Add pumpkin and spices to remaining batter, and stir to mix.
Then carefully pour batter on top of cream cheese batter in graham cracker crust, creating that double layer.
Bake for 35-45 min, or until the center is set.
Refrigerate for 3 hours.
Serve with cool whip topping, and enjoy!
Smothered Green Beans
By: Karen Thompson
"It is one of the kids favorite vegetable dish"
Ingredients:
5 (15oz) cans cut green beans, drained
1 lb of Bacon - I use the Hormel bacon already cooked and chopped
2/3 cup of brown sugar
1/4 cup butter, melted
1/4 cup low-sodium soy sauce
1-1/2 tsp garlic powder
Instructions:
Preheat oven to 350 degrees.
Pour drained green beans in ungreased 9X13-inch pan.
In a large skillet cook bacon until almost done, but not too crispy.
Remove from skillet, drain on paper towel and chop.
Sprinkle cooked bacon on top of green beans.
Whisk together brown sugar, melted butter, soy sauce and garlic powder.
Pour over green beans.
Bake uncovered for 40 minutes. Stir and serve.
Virgin Salad
By: Melissa Bien
"Sweet side dish for the holidays! My family loves this recipe and insists on me making it every Thanksgiving and Christmas."
Ingredients:
1 bag regular marshmallows
1 cup best foods mayonnaise
8 oz cream cheese-softened
1/2 pint Heavy whipping cream
16 oz crushed pineapple-in juice
1 jar maraschino cherries-drained
Instructions:
Quarter Marshmallows-keep a cup of water and dip the scissors into the water between marshmallows. This help will keep the stickiness to a minimum.
Dump can of pineapple over the cut marshmallows, mix, and set aside.
In a separate bowl, mix using a hand or stand mixer, cream cheese, mayonnaise and heavy cream. May be slightly lumpy.
Pour into marshmallow mixture and mix. Once mixed pour into a servicing dish.
Top with the whole maraschino cherries(drained and rinsed)cover and chill for a minimum of 4 hours but better after 8 hours.
Note: any small lumps that may have existed after step 3 will disappear.
Holiday Rum Cake
By: Andi Hays
"Savory Holiday Rum Cake"
Ingredients:
1 (18.25 ounce) package yellow cake mix I use Duncan Hines
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs room temperature
1 stick of softened unsalted butter (not melted)
1 cup of Malibu Coconut Rum
1 1/4 cup of chopped walnuts
For Glaze
1 stick of unsalted butter melted
1/4 cup water
1/2 coconut rum
Instructions:
Preheat oven to 325 degrees.
Coat a 10" bundt pan in butter or PAM.
In a large bowl, combine cake mix and pudding mix.
Mix in the eggs, 1 cup rum and 1 stick of softened butter.
Blend well for 2 minutes.
Pour batter over chopped nuts in the pan.
Sprinkle remaining walnuts on top off batter.
Bake for 55 minutes or until toothpick comes out clean.
Cool for 10 minutes and flip cake onto a cooling rack.
Mix the remaining stick of butter, sugar and water on the stove, heat to boiling for 5 minutes. The sauce will thicken.
Take off heat and add the 1/2 cup of rum.
Pour one cup of this sauce into the bundt pan and flip the cake back into the pan.
Pour remaining sauce over the top.
Let the cake sit for at least 3-4 hours in the pan with plastic wrap over top. It can sit overnight as well.
Flip the cake onto your serving dish, don't panic if it sticks, just leave the bundt pan on the serving dish. It will release!
Be prepared for compliments...….it's amazing!!
Crescent Roll Stuffing
By: Dawnika Lopez
"I found this recipe on Delish. It was really easy to make and turned out delicious."
Ingredients:
I used 1/2 beef sausage (the recipe calls for pork, but you can use whatever sausage you want)
1 onion
1 carrot, finely chopped
1 stalk celery, finely chopped
4 tablespoons minced fresh sage leaves
1/4 tablespoons minced fresh parsley leaves,
2 tubes Crescent Rolls
1/2 cup of chicken stock
1 egg lightly whisked
Instructions:
Preheat oven to 375 degrees F.
Cook sausage in a large nonstick skillet breaking up the meat as it cooks. Drain fat and clean skillet. Set it aside.
Melt butter then add onion, carrots and celery. Stir in fresh herbs and return sausage to the skillet. Season mixture with salt and pepper. Remove skillet from heat to let mixture cool slightly.
Cut crescent roll triangles into thirds then roll each piece into a bowl. In a large bowl, combine crescent roll balls with sausage mixture, egg and chicken stock. Transfer to a medium casserole dish.
Bake for 45 minutes to 1 hour, until the top is golden brown, and all the dough is cooked through. If the topping is browning too quickly, cover the dish with foil.
Pear & Leek Bread Pudding (not dessert)
By: Kelly Tindle-Price
"Savory and perfect complement for Beef, Poultry, or Pork"
Ingredients:
2 cloves garlic
2 medium pears
1 medium leek
1 tablespoon olive oil
1 ¼ cups heavy cream
1 teaspoon fresh thyme leaves
½ loaf Bakery Italian bread
4 oz sharp white cheddar cheese
Cooking spray
1 teaspoon kosher salt
¼ teaspoon pepper
5 large eggs (or 1 ¼ cups egg substitute)
Aluminum foil
Instructions:
Preheat oven to 350°F.
Chop garlic.
Peel and grate pears.
Chop leek, white part only (1 cup).
Preheat large sauté pan on medium-high 2–3 minutes.
Place oil in pan, then add garlic and leeks; cook and stir 2–3 minutes until browned and tender.
Stir in cream and thyme; remove pan from heat and let stand 5–10 minutes to cool.
Cut bread into 1-inch cubes (5–6 cups) and shred cheese.
Coat 9-inch square baking dish with spray.
Combine in large bowl: bread, pears, one-half cheese, salt, and pepper.
Whisk eggs in small bowl, then stir into leek mixture.
Stir egg-leek mixture into bread until well blended; transfer to baking dish.
Top with remaining half cheese and cover dish with foil; bake 25 minutes.
Remove foil and bake 15 more minutes until top is browned and center is 160°F. Serve.
Pineapple Casserole
By: Amanda Schott
"Delicious side dish for the holidays"
Ingredients:
1 stick of butter
3/4 cups sugar
4 eggs
1 can of crushed pineapples
Bread
Instructions:
Beat together 1 stick of butter, 3/4 cup of sugar, & 4 eggs.
Fold in 1 can of crushed pineapples (drained).
Fold in 5 slices of cubed bread.
Bake at 350 degrees for 40-60 mins.
Christmas Cranberry-Orange Relish
By: Joanne Brenenstuhl
"Sweet and Tangy Jello desert"
Ingredients
6 oz. pkg. raspberry jello
2 C. sugar
2 C. boiling water
1 12-16 oz. bag cranberries (frozen)
2 chopped navel oranges w/ skin on (frozen)
Instructions
Add boiling water to jello. Stir until dissolved
Add sugar to jello mixture and stir thoroughly
Use food processor or blender to grind frozen cranberries and oranges
Mix both into the jello and stir
Next add to bundt cake mold or container
Put in refrigerator overnight
Serve Cold
Scalloped Oyster Pie
By: Patricia Grace Ammons
"This has been a holiday favorite in my family for many, many years. My grandmother Evans shared it with me when I was a little girl and I've been making it at Thanksgiving and Christmas ever since."
Ingredients
4 pints of oysters shucked and cleaned
4 sleeves of Saltine Crackers, crushed
2 sticks of salted butter
1 qt of heavy whipping cream
Fresh Ground Pepper
Instructions
Pre-heat oven to 350 degrees.
Spread half of the crushed crackers in a large casserole dish.
Top with fresh ground pepper, 1 stick of the butter (cut into pats).
Then layer the oysters evenly.
Finish by topping oyster layer with the remaining crackers, the second stick of butter, more fresh ground pepper.
Finally, pour the entire qt of cream evenly over the whole casserole and bake at 350 for approximately 1 hours (or until crackers are golden brown and casserole is bubbly throughout).
Simple and delicious.
Peppermint Whipped Cream
By: Carmen Altamirano
"Deliciously perfect ‘topper’ for cakes, pies, hot chocolates and coffees!"
Ingredients
Heavy Whipping Cream (16 oz)
Powdered Sugar (1/2 cup)
Almond Extract (1/4 tsp)
Vanilla Extract (1/4 tsp)
Peppermint Oil/Flavor (1/4 tsp) Organic
Instructions
Chill mixing bowl for 15 mins (Stainless Bowl for best results).
Pull mixing bowl from freezer.
Add all ingredients to chilled bowl.
Begin mixing at medium speed with hand/stand mixer for 2-3 minutes.
As cream thickens, gradually increase speed until you achieve a thick, creamy texture.
Transfer whipped cream to a sealable container and refrigerate.
Lick the Spoon!
Homemade Creamy Mac and Cheese
By: Michelle Velez
"With the weather cooling off, most people will love this comfort food. You can make it a meal by adding chopped bacon or chopped green chili"
Ingredients
1 lb uncooked elbow macaroni (I prefer fusilli noodles)
6 tablespoons butter
1 teaspoon salt
1/4 teaspoon ground black pepper
3 cups heavy cream
1 cup milk, any kind
2 1/2 cups of shredded sharp cheddar cheese *2 cups of shredded Monterey jack cheese *2 cups of shredded gruyere cheddar cheese ** do not use pre-shredded cheese
Instructions
Preheat the oven to 325 degrees & lightly grease your baking dish.
Cook the macaroni to al dente. Drain and set aside.
Melt the butter in a medium saucepan over medium heat. Blend in the flour, salt, and pepper. Cook for 2 minutes.
Slowly add the milk and heavy cream, stirring constantly, and cook over medium-low heat for a few minutes until the mixture is just barely thickened. Remove from heat and stir in 3 cups shredded cheese, stirring just until melted.
Add the cooked pasta noodles and toss to coat. Pour half or the pasta mixture into the prepared baking dish. Sprinkle 1 cup cheese over the top. Add remaining pasta and sprinkle with remaining cheese.
Bake for 15-20 minutes or until cheese is melted on top. I prefer to broil the dish to brown the cheese before serving.
Easy Sweet Potato Casserole
By: Lacey Zara
"It's an easy-to-make side dish that will be liked by all! It's the perfect comfort food plus it will satisfy your sweet tooth!"
Ingredients
3 pounds of sweet potatoes (peeled and cut into cubes)
1/2 cup of brown sugar (packed)
1/3 cup of softened butter-
1/2 teaspoon of vanilla extract
3/4 cup of chopped pecans
1/4 teaspoon of cinnamon-Salt and pepper to taste
2 cups of miniature marshmallows
Instructions
Preheat oven to 375 Degrees Fahrenheit.
Grease 9X13 pan.
Place sweet potatoes in a pot of boiling water. Simmer for 15 minutes until tender. Drain.
In same pot, mash sweet potatoes with brown sugar, butter, cinnamon, vanilla, salt and pepper.
Fold in half of the pecans and spread into pan.
Sprinkle marshmallows and remaining pecans.
Bake for 25 minutes or until marshmallows are golden brown and potatoes are heated through.
Enjoy.
Sweet Potato Casserole With Marshmallows
By: George Granado
Ingredients
For Sweet Potatoes:
5 large sweet potatoes, peeled
1.2 cups brown sugar
1 stick of butter melted
1 tsp. pure vanilla extract
1.2 cups milk
2 large eggs
1/2 kosher salt
For Streusel Topping:
1 pack of dark brown sugar
1/2 cup all purpose flour
4 tbsp. butter, melted
1 cup of chopped pecans (optional)
2 1/2 mini marshmallows
Instructions
Preheat oven to 350° and grease a 9-x-13" baking dish with cooking spray. Place sweet potatoes in a large pot and cover with water. Bring to boil then reduce heat and simmer until the sweet potatoes are tender, about 15 minutes. Drain and let cool slightly then transfer to a large bowl.
In a large bowl, stir together sweet potatoes, sugar, butter, vanilla, milk, eggs, and salt until smooth. Pour into prepared dish.
In a medium bowl, stir together sugar, flour, and butter until it clumps. Stir in pecans, then spread evenly over potatoes. Top with marshmallows.
Bake until cooked through and golden, about 30 minutes.
Brie Mac and Cheese
By: Annie Chow
"If you love brie, you're going to love this recipe! I've made it a few times now and it's always a hit!"
Full recipe is from: https://www.halfbakedharvest.com/baked-brie-mac-and-cheese/
Hoped you enjoyed everyone's recipes! Happy Holidays!