Complete Thanksgiving Guide, 2012

I am so excited to be in charge of the Thanksgiving Feast this year!!!!  My first time!! I'm super lucky in that I have amazing recourses with all the incredible cooks in my family--RECIPES GALORE!! 

 Here is the spread for our Turkey day.  All of these recipes are tried and true and will hopefully fill your bellies this Thanksgiving, as well!  You will be so happy with how everything tastes, everyone will be asking you for your recipes:)

  I've also included the cooking schedule for the week of Thanksgiving so that you know what you can make ahead the days before Thursday so that your big day will run as smoothly and simply as possible.  Lastly, I've also included an invaluable Thanksgiving Morning schedule of when to put what in the oven, etc. so that you are ready to go when your guests arrive!!  Basically, I've done all your menu planning and time management for you, and am letting you take all the credit!  

Enjoy your special Thanksgiving Feast!  I can't wait for ours!!

all image sources found through recipe links below

The menu, in all it's glory: 

click on each item to take you to the recipe

Appetizers:

Sausage Stuffed Mushrooms

Rosemary Brie en Croute

Spinach Artichoke Dip with Baguette (from Costco)

Dinner:

Cranapple ale

Citrus Sage Turkey

Sausage Apple Stuffing

Cream Cheese Mashed Potatoes

Turkey Gravy

Sweet Potato Souffle

Creamed Corn

Bacon Wrapped Green Beans

Cranberry Tossed Salad with Brown Sugar Dressing

Grandma Marilyn's Rolls

Cranberry Sauce

Dessert:

Mini Berry Pies

Bavarian Apple Torte

Pumpkin Chiffon Pie

Oatmeal Cake with Coconut Frosting

Cooking Schedule:

Monday before Thanksgiving:

-make mini berry pies to freeze

-make oatmeal cake, freeze whole

-assemble salad dressing, keep in air tight container in fridge

-if turkey is frozen, take it out today and keep it in the fridge to thaw

Tuesday before Thanksgiving:

-make cranberry sauce, keep in air tight container in fridge

-assemble bacon wrapped green beans (do not put the butter, brown sugar or garlic on yet, and do not bake them), put them in a casserole dish, wrap the dish in tinfoil and freeze

-assemble sweet potato souffle (do not bake it), wrap it in tinfoil and put in the fridge

-assemble stuffed mushrooms (do not broil them), put on a cookie sheet, wrap them in foil and put in the fridge

-make mashed potatoes, cool, keep in an air tight container in the fridge

Wednesday before Thanksgiving:

-assemble stuffing (leave out the broth and do not bake it), wrap it in tinfoil and put it in the fridge

-dice the apples for the salad, soak them in water with a little lemon in it for 5 minutes, drain and then put in a baggy in the fridge

-make the pumpkin chiffon pie, cover with a lid if you can, keep in the fridge

-make the Bavarian apple torte, cover if you can, keep in the fridge

-assemble the brie en croute (do not bake it), wrap in tinfoil and keep in the fridge 

-put spinach dip in serving bowl, cover, and keep in fridge

-set the table

THANKSGIVING DAY:

This is all assuming you have at least two ovens.  If not, then get people to help you!  This schedule is made to have the feast ready to go between 1:00 - 1:15 pm.

6:00-7:00 am 

-start assembling the turkey (the remainder of the turkey schedule is according to a 20-24 pound turkey)

-finish assembling green beans (do not bake them yet) and put them in the fridge

-take the pies out of the freezer and leave on the counter to thaw

-take oatmeal cake out of the freezer and leave on counter to thaw

7:00-8:00 am

-have turkey in the oven by 7:00

-baste turkey with melted butter at 7:30

8:00-9:00 am

-baste turkey with melted butter at 8:00

-start the rolls

-put mashed potatoes in a crock pot on medium heat to begin to heat them up

-baste turkey with melted butter at 8:30

9:00-10:00 am

-baste turkey with melted butter at 9:00

-baste turkey with melted butter at 9:30

10:00-11:00 am

-baste turkey with melted butter at 10:00 am

-stir mashed potatoes, continue heating them in crock pot

-cut oatmeal cake into individual servings and put each square on a paper muffin cup, continue to thaw them on the counter

-baste turkey with melted butter at 10:30, then put a tent of tinfoil over the bird for the remainder of its oven time

-finish assembling stuffing and put it in the oven to bake no later than 10:30 

11:00-12:00 pm

-baste turkey with turkey drippings at 11:00

-make creamed corn, keep covered and be prepared to reheat it in the microwave closer to dinner time

-baste turkey with turkey drippings at 11:30

12:00-1:00 pm

-remove turkey from oven and allow to cool for 15 minutes before carving

-put the brie en croute in the oven to bake

-make the gravy with the turkey drippings, adding store bought gravy if needed

- put the green beans in the oven to bake when stuffing is done

-put the rolls in the oven when the brie is done

-put sweet potato souffle in the oven when the green beans are done

1:00 pm

-put the mushrooms in the oven to broil once the rolls are done

-set out your appetizers for people to nibble on while you finish the rest of the list

-assemble salad

-mix the beverage

-reheat anything you need to in the microwave

-set out your spread! (don't forget everything still in the fridge!)

Final checklist:

+ stuffed mushrooms

+ brie en croute with crackers

+ spinach dip with baguette slices

+ cranapple ale

+ turkey

+ gravy

+ stuffing

+ mashed potatoes

+ sweet potato souffle

+ bacon wrapped green beans

+ creamed corn

+ dinner rolls

+ salad 

+ salad dressing

+ cranberry sauce

+ mini pies

+ pumpkin chiffon pie

+ oatmeal cake squares

Mother Marilyn's Dinner Rolls

 

source

These dinner rolls are very special to us.  They were my Grandmother's recipe and a Thanksgiving essential in our home.  Although they are delicious every single time, they were the most delicious when she made them.  Miss you Grandma Marilyn!

{What you need}

2/3 cup powdered milk

1 cup margarine

3 tablespoons dry yeast

2 cup boiling water

10-12 cups white flour

1 cup sugar

1 cup warm water

6 eggs, beaten

1 tbs salt

In a large bowl combine powdered milk, sugar, margarine and boiling water.  Soften yeas in 1 cup warm water.  Add beaten eggs to milk mixture, then add yeast water.  Sift enough flour and salt into the milk mixture to make a soft dough, making sure it is still a little sticky.  Beat thoroughly.  Turn out onto floured board and knead enough flour in to make a soft, smooth dough (still keeping it a little tacky).  Place in greased bowl, greasing the top of the dough as well.  Cover and rise until double in bulk, about 40 minutes.  Shape as desired (we fold them as pictured above), let rise an additional 40 minutes, and bake at 350 for about 15 minutes, or until golden brown.

Pumpkin Chiffon Pie

source

This is a very special dessert.  It's been in the H family for quite some time and is a favorite on Thanksgiving day.  It's a light and elegant twist on traditional essential for Fall.  

{What you need}

1 envelope Knox gelatin

3/4 cup brown sugar

1/2 tsp salt

1/2 tsp nutmeg

1/2 tsp cloves

1 tsp cinnamon

1/2 cup milk

1/4 cup cool water

3 eggs (reserve whites)

1 1/2 cup canned pumpkin

{crust}

2 cups flour

1 tsp salt

1 cup crisco

1/2 cold canned milk

For the crust, mix salt and flour.  Add crisco.  Blend with a pastry blender (not too fine).  Add milk (a little at a time).  Press into a 9" pie pan.  Bake at 400 until light and brown, about 8-12 minutes.  Set aside.

For the pie filling, mix the gelatin, brown sugar, salt, nutmeg, cloves, and cinnamon together in a double boiler.  Stir in milk, water, egg yolks.  Cook over boiling water, stirring constantly, until dissolved and warm.  Remove and chill about 20 minutes in ice in double boiler until the mixture begins to set.  Beat the egg whites until very stiff, adding slowly 1/4 cup sugar.  Fold into gelatin mixture.  Pour into your pie crust and top with whipped cream.  Serve cold!

Cranberry Sauce

source

Another Thanksgiving staple.  Great on leftover turkey sandwiches, too!

{What you need}

12 oz. fresh cranberries

1 cup white sugar

1 cup orange juice

In a medium saucepan over medium heat, dissolve the sugar in the orange juice.  Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes).  Remove from heat and place sauce in a bowl.  Cranberry sauce will thicken as it cools.

Creamed Corn

source

An amazing twist on the boring side dish.  We're excited to serve this for our Thanksgiving Feast this year, but you can make it for any fancy dinner.

{What you need}

20 oz. petite white corn, thawed (Costco!)

1 cup whipping cream

1 cup milk

1/4 tsp MSG

6 tsp sugar

1 pinch pepper

2 tablespoons melted butter

2 tablespoons flour

In a pot, combine cream, milk, salt, MSG, sugar and pepper and bring to a slow boil.  Blend butter and flour and add to the mixture.  Add corn, heat through and remove from heat. 

compliments of Aunt Ruthanne

Thanksgiving Turkey Gravy

source

{What you need}

5 cups turkey stock with pan drippings 

(if you have the neck and giblets, you can boil them in water to make the stock)

1 (10.75 oz) can cream of chicken soup

1 teaspoon poultry seasoning

1/2 teaspoon pepper

1 teaspoon seasoned salt

1/4 teaspoon garlic powder

1 cup milk

1/3 cup flour 

some store bought pre-made turkey gravy to add to the finished recipe, in case you don't have enough gravy for the number of people you're serving

Bring the stock to a boil in a large saucepan.  Stir in soup and season with poultry seasoning, pepper, seasoned salt, and garlic powder.  Reduce heat to low and let simmer.  Warm the milk in the microwave and whisk in the flour with a fork until there are no lumps.  Return the gravy to a boil and gradually stir in the milk mixture.  Be careful no to let the bottom scorch.  Add pre-made gravy until you have the quantity you desire.

inspired by this recipe

Sweet Potato Souffle

source

Another Thanksgiving Feast staple, with a gourmet twist.  Adapted from a recipe care of my MIL:

{What you need}

3 large cans sweet potatoes, drained and mashed

1 1/2 cup sugar

1 tsp salt

4 eggs

1 1/3 cup melted butter

1 cup canned milk

2 tsp vanilla

{topping}

2/3 cup flour

2/3 cube butter, softened

1 1/2 cup brown sugar

2 cups chopped pecans

Beat all ingredients together with a mixer.  Put in greased baking dish.  Cut together the softened butter and flour until incorporated.  Spread on top of the sweet potatoes and sprinkle with pecans and brown sugar.  Bake at 350 for about 1 hour and 30 minutes or until the souffle doesn't jiggle in the middle.

Thanksgiving Mashed Potatoes

source

My mother-in-law's famous mashed potatoes.  No Thanksgiving feast is complete without them.

{What you need}

9 large baking potatoes, peeled and diced

1 stick unsalted butter at room temp

12 oz cream cheese at room temp 

3/4 cup sour cream

1/2 teaspoon ground nutmeg

salt and pepper to taste

Boil the potatoes in a large saucepan until tender. Drain, then place the potatoes in a mixer bowl.  Cut the butter and cream cheese into small pieces and add to the potatoes.  Beat with an electric mixer until light and fluffy.  Beat in the sour cream.  Season with the nutmeg and salt and pepper to taste.  Serve immediately or reheat in a buttered casserole dish at 300 degrees for 20 minutes, if you want to prepare them in advance.  Makes 8 portions.

Sausage Apple Stuffing

source

Five Stars.  Almost 2,500 reviews.  I am so excited to make this for our Thanksgiving feast!!

{What you need}

1 1/2 cups cubed whole wheat bread

3 3/4 cups cubed white bread

1 pound pork or turkey sausage

1 cup chopped onion

3/4 cups chopped celery

5 tsp fresh sage, minced

1 1/2 tablespoons fresh rosemary, minced

1 sprig fresh thyme

1 golden delicious apple, cored and chopped

3/4 cup dried cranberries

1/3 cup fresh parsley, minced

1 3/4 cup chicken stock

1 egg, beaten

4 tablespoons unsalted butter, melted

Preheat oven to 350.  Spread the bread cubes in a single layer on a large baking sheet.  Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted.  Transfer toasted bread cubes to a large bowl.  In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned.  Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.  Pour sausage mixture over bread bowl.  Mix in chopped apples, dried cranberries and parsley.  Add beaten egg and toss until evenly incorporated. Drizzle with chicken stock and melted butter, and mix lightly.  Transfer into a 9x13 baking dish and cover with tinfoil.  Bake at 350 for 40 minutes, then uncover and bake 15 minutes longer.  

inspired by this recipe 

Citrus Sage Thanksgiving Turkey

source

Thanksgiving is just around the corner!  Here is my mother-in-law's juicy recipe for you.  I plan on making it for my family on Turkey Day!

{What you need}

1, 15-20 lb turkey, thawed

3 oranges, cut into quarters

3 apples, cored & cut into quarters

5 stalks celery

1 medium onion, peeled & cut into wedges

2 sprigs fresh sage

1 cup butter, softened and divided

Salt

Pepper

Preheat oven to 450.  Wash bird inside out and dry gently with paper towels.  Remove neck and giblets and set them aside for the gravy.  Rub softened butter all over the outside of the bird.  Place on a rack in a large roasting pan.  Put the sage, 4 tablespoons butter  and as many of the oranges, apples, celery stalks, and onion as you can fit inside the bird, saving some to put around the bird in the pan. Tress the bird (skewer and tie legs and together) and salt and pepper the outside as desired.  Place a meat thermometer in the thickest part of the thigh, making sure to not touch the bone!  Put the bird in the heated oven, then immediately turn it down to 350.  Bake according to the weight of the bird, basting with melted butter every 20 minutes, then with the turkey drippings for the last 2 hours.  Tent the bird with tinfoil for the last 1 ½ hours.  Bake until the meat thermometer reads 180 degrees.

*If it gets done early, let it cool for about 10 minutes, then wrap in tinfoil securely and then bundle in a beach towel until ready to carve.

Bavarian Apple Torte

source

Sooo.... funny story.  We were having a fundraising bake sale at my work the other week and the owner (an amazing woman, I just lover her, thought still slightly intimidating--she's the OWNER) brought in this torte to sell.  It was beautiful and I had a bite of someone's slice and it was deLICious.  But we were all too timid to ask for the recipe from our BOSS boss.  Luckily Jenna, who used to work at my work, came in for therapy.  She saw the torte and remarked, "Wow, that looks just like my mom's Bavarian Apple To....wait, did Margo make this?"  We replied that she did.  Then Jenna said, "Oh!  It IS my mom's apple torte!"  Jenna's mom and Boss Margo are friends and share recipes! So we had Jenna bring in the recipe the next time she came in for therapy.  And here it is.  You can imagine how delectible this is if we went to all this trouble to get the recipe.  This would be a perfect addition to a Thanksgiving spread!  Can you believe it's already that time of year?

{What you need}

crust

1/2 cup butter

1/3 cup sugar

1/4 tsp vanilla

1 cup flour

filling

1 egg

1/4 cup sour cream

8 oz. cream cheese

1/4 cup sugar

1/2 tsp vanilla

topping

2 apples (peeled, cored, sliced thin)

1/2 cup sugar

1/2 tsp cinnamon

pinch of cloves

pinch of nutmeg

1/4 cup sliced almonds

Crust: Beat butter and sugar until smooth.  Add vanilla and flour until it forms a ball.  Butter the bottom and sides of a 9" spring form pan.  Press crust mixture onto the bottom and up 1" on sides.

Filling: Beat the cream cheese until light.  Add the sugar and beat until blended.  Add the vanilla, egg and sour cream.  Beat until smooth.  Pour into crust and spread evenly.

Topping: Mix apples, sugar, cinnamon, cloves, and nutmeg.  Lay apples flat on top of filling in a fan shape or flower shape, or whatever pretty shape you like.  Sprinkle almonds in a ring around outer edge of appples. 

Bake at 450 for 10 minutes, then 400 for 25 minutes.  Serve warm or chilled with ice cream.

compliments of Babbi Hill