thanksgiving dinner

I need major HELP!!!

I had never make thanksgiving dinner and have NO idea where to start.. We usually go to MIL's house but this year we are trying to save so we decide not to go to NY and stay home.
So here is my cry for help, please give me any easy recipe you have for all the thanksgiving essentials, from the turkey to the stuffing etc...

Re: thanksgiving dinner

How many people?

I usually brine my turkey in salty sugar pepper water.
Then McCormic has a french roast season mix -
If its just a few people, you might want to get a turkey breast instead of the whole turkey.
I think the green giant makes a pretty decent green bean casserole.
To kick-up the stuffing, use stove top, add a few spices - maybe some of the rub and use chicken stock instead of water
Ocean spray cranberries has a very simple recipe on the back of the bag for fresh cranberry sauce

I make "Thanksgiving Meatballs" as an ap - small meatballs (frozen or yours) then take one can of cranberry sauce (the smooth kind) put it in a small sauce pot until it melts. add spag. sauce/tomatoe sauce (same amt as cranberry sauce).

Serve over meatballs - its a sweet sweet & sour/sweedish taste.

Re: thanksgiving dinner

Its only going to be like 5-6 people max but DH really want a thanksgiving dinner like back home

Re: thanksgiving dinner

What do they have at DH's house?

Re: thanksgiving dinner

A turkey is easy- look at it as an oversize chicken. LOL that is what my Uncle told me when I asked for help on making a turkey. LOL
Try to get a turkey w/ a pop up thermometr, or get a meat thermometer and stick in the thickest part of the thigh.Take the turkey, defrost a few days in advance in refrigerator. day of- it depends on how big the bird is how long it will take to cook. It will usually say on the back of the birds wrapping. Rinse turkey and make sure there is no bag of giblets inside, if so, take out , I usually disgard this. Put some vegetable oil on it, rub in, sprinkle Kosher salt, black pepper, garlic powder, paprika, onion powder. Put in strudy pan. I then cover w/ foil the first hour or so, to prevent it from getting over brown. I also add a little bit of water to the bottom of the pan. I uncover after that and keep an eye on it. I then baste it as needed. I bake at 350 degrees. It is done when the thermomter pops or it reaches the correct tempertaure.
For stuffing, since it is your fist time use boxed stuffing, jarred gravy, make frozen veggies, cresent rolls, cranberry sauce etc.
Hope this helped. I did not know what to go on since I do not know what he eats.
Try to keep it easy and simple.

Message edited 10/22/2009 10:50:50 AM.

Re: thanksgiving dinner

My mom makes turkey, I like the sides.

Sweet Potato Casserole
5 sweet potatoes, sliced
1/4 cup reduced fat margarine
1/2 cup packed brown sugar
3 tablespoons orange juice
1 pinch ground cinnamon
1 (10.5 ounce) package miniature marshmallows

Preheat oven to 350 degrees F (175 degrees C).
Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Remove from heat, drain, and mash.
Place mashed sweet potatoes in large bowl, and use an electric mixer to blend with the margarine, brown sugar, orange juice, and cinnamon. Spread evenly into a 9x13 inch baking dish. Top with miniature marshmallows.
Bake for 25 to 30 minutes in the preheated oven, or until heated through, and marshmallows are puffed and golden brown.

Apple Pecan Stuffing
1 (9x9 inch) pan cornbread, cooled and crumbled
1 (8 ounce) package herb-seasoned dry bread stuffing mix
2 tablespoons chopped fresh parsley
1/2 teaspoon ground ginger
1/2 teaspoon salt
3/4 cup butter
1 cup chopped celery
1 cup chopped onion
2 cups chopped apples
1/2 cup chopped pecans
2 cups apple juice
3 eggs, beaten

Preheat oven to 350 degrees F (175 degrees C). Butter a 3 quart casserole dish.
Melt the butter in a heavy saucepan, and saute the celery and onion for 8 to 10 minutes, or until tender.
In a large bowl, combine the cornbread, stuffing mix, parsley, ginger, and salt. Mix in the celery and onion mixture, chopped apple, chopped pecans, apple juice, and beaten eggs. Spoon dressing into prepared casserole dish.
Bake for 30 to 35 minutes in the preheated oven, or until heated through, and lightly browned on top.

Red Mashed Potatoes w/Garlic
8 medium red potatoes, cubed
2 teaspoons crushed garlic
1/2 cup butter or margarine
1/4 cup half-and-half cream
2 tablespoons white sugar
1/4 teaspoon steak seasoning
1/4 teaspoon garlic powder

Place the potatoes into a large pot, and fill with enough water to cover. Add 1 teaspoon of the crushed garlic to the water for flavor. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork.
Drain the potatoes, and add the butter. Mash until the butter is melted. Mix in the half-and-half, sugar, steak seasoning, garlic powder and remaining garlic. Mix potatoes with an electric mixer until smooth.

Roasted Butternut Squash Soup
1 (3 pound) butternut squash - peeled, seeded, and cubed
1 tablespoon olive oil
salt and ground black pepper to taste
8 strips bacon, chopped
1 large onion, chopped
6 stalks celery, chopped
6 carrots, chopped
1 bay leaf
2 teaspoons curry powder
1 teaspoon dried thyme
salt and ground black pepper to taste
1 Granny Smith apple - peeled, cored, and cubed
4 cloves garlic, minced
1 cup apple cider
1 1/2 quarts chicken stock
1/2 teaspoon ground nutmeg (optional)
1 1/2 cups sour cream

Preheat an oven to 375 degrees F (190 degrees C). Place squash in a large bowl and drizzle with olive oil; mix to coat; sprinkle with salt and pepper. Spread squash into a single layer on a baking pan. Roast the squash in the preheated oven, turning once, until fork-tender and caramelized; 30 to 40 minutes.
Place the bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a paper towel-lined plate, reserving the drippings in the pan.
Place the onion, celery, carrot, bay leaf, curry powder, thyme, and salt and pepper in the Dutch oven; cook in reserved bacon drippings until the carrots and celery are soft. Mix in the apples and cooked squash and cook another 5 minutes. Stir the garlic into the mixture and cook another 1 minute. Pour the apple cider over the mixture; reduce heat to medium-low and bring to a simmer; allow to reduce to about half its original volume. Stir in the chicken stock; simmer over medium-low heat for about 20 minutes.
Puree the soup in small batches in a blender, or use an immersion blender. If using a blender, don't fill the blender more than half-way. Always remove the center lid piece of a stand blender when blending hot liquids so the steam can escape. Cover the hole with a dish towel while blending. Stir the nutmeg into the soup. Garnish each bowl with 1 tablespoon of sour cream and some of the bacon pieces to serve.

Carrot Souffle
1 3/4 pounds carrots, peeled and chopped
1 cup white sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla extract
2 tablespoons all-purpose flour
3 eggs, beaten
1/2 cup margarine, softened
2 teaspoons confectioners' sugar

Preheat oven to 350 degrees F (175 degrees C).
In a large pot of boiling water, cook the carrots until very tender. Drain, and transfer to a large mixing bowl.
While carrots are warm, use an electric mixer to beat with sugar, baking powder, and vanilla extract until smooth. Mix in the flour, eggs, and margarine. Transfer to a 2 quart baking dish.
Bake 1 hour in the preheated oven, or until top is golden brown. Sprinkle lightly with confectioners' sugar before serving.

Mom's Green Bean Casserole
1 (10.75 ounce) can low-fat condensed cream of broccoli soup, undiluted
1/2 cup fat-free sour cream
2 tablespoons creamy salad dressing, e.g. Miracle Whip
salt and ground black pepper to taste
2 (14.5 ounce) cans French-cut green beans, drained
2 (14.5 ounce) cans cut green beans, drained
2 cups Cheddar-flavored French-fried onions

Preheat oven to 350 degrees F (175 degrees C).
Mix together the soup, sour cream, salad dressing, salt, and pepper in a large bowl. Gently stir in the French-cut green beans and the other green beans one can at a time. Fold in 1 cup of the fried onions. Pour the mixture into a casserole dish; cover with aluminum foil.
Bake in preheated oven 35 minutes. Remove the foil and stir the casserole. Top with the remaining cup of the fried onions and bake uncovered for an additional 5 minutes.

Balsamic Baby Carrots
3 cups baby carrots
1 tablespoon olive oil
1 1/2 tablespoons balsamic vinegar
1 tablespoon brown sugar

Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.

Spinach and Mushroom Salad
5 tablespoons olive oil or vegetable oil
1 tablespoon lemon juice
1 tablespoon lime juice
1 1/2 teaspoons white wine vinegar or cider vinegar
1 garlic clove, minced
3/4 teaspoon minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
1/8 teaspoon rubbed sage
1 dash coarsely ground pepper
8 fresh mushrooms, sliced
7 cups torn fresh spinach

In a small bowl, combine the first 12 ingredients; mix well. Add mushrooms and toss to coat. Cover and refrigerate for at least 30 minutes. Just before serving, toss the spinach and mushroom mixture in a salad bowl.

Re: thanksgiving dinner

Thanks ladies!! my nerves are starting to calm down and I now as it get closer I can count with all you for more question.

Usually DH have
Turkey (he want the entire turkey not just the breast )
stuffing
sweet potato casserol with marshmellow (No idea how to do this), cranberry sauce
potato salad (this is the only holiday related stuff I had made before lol)
I want to make something else as a side dish. I am probably going to buy a 2 pies for dessert so that is easy.

ETA: how long in advance can I buy the turkey?? are they different brand? and wish one you reccomend? lol I probably sound like moron but I am not from the states so this is actually just my 4th thanksgiving dinner and the first that I am in the kitchen

Message edited 10/22/2009 12:07:18 PM.

Re: thanksgiving dinner

You could by a frozen turkey today - they take a good 2-3 days to defrost.

Fresh turkeys are very $$

I have a very easy sweet potato casserole recipe at home.
They are basically easy - bake sweet potatoe, add butter, sugar, eggs, maybe flour. Bake I wouldn't sweat over that.

The turkey is going to be the hardest part - I usually stuff mine with carrots, onion, celery and garlic - not packed - just a few for extra flavor.

Re: thanksgiving dinner

You have amazing recipes! Is your Mom a great cook? I'd love a copy of your recipe book