Friday, November 21, 2008

Early Thanksgiving

My family (Mom, Dad and one of my sisters) is visiting for a long weekend and I could not be any more excited about it. Since we're spending Thanksgiving with my hub's family this year, I thought it'd be fun if they came for an early Thanksgiving at our apartment. And I'm proud to say that there weren't any major mishaps. I even had my hub on standby in case I needed him to run to the store to pick up a rotisserie chicken as a turkey replacement. But, there was no need. Everything turned out great. Here are a few recipes. Apologies for the picture quality. I just quickly snapped a few shots before everyone sat down to eat.

Slow Cooker Thanksgiving Turkey
*I altered this recipe a little bit. So, these are my directions.
5 slices of bacon
1 3-pound boneless turkey breast
1/2 teaspoon garlic pepper
1 (10.5 oz.) can turkey gravy
2 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1 teaspoon dried sage
Directions: Spray slow cooker with cooking spray. Place turkey in the slow cooker. Season with garlic pepper. In a bowl, mix the gravy, flour, Worcestershire sauce and sage. Pour over turkey in the slow cooker. Top with sliced bacon. Cover slow cooker and cook turkey on the Low setting for 8 hours. 
* *I know that the picture doesn't make it look all that appetizing, but it was super moist and had a great flavor all around.

Green Bean Casserole
1 (10.75 oz.) can condensed cream of mushroom soup
3/4 cup milk
2 (14.5 oz.) cans green beans, drained
1 1/3 cups French-fried onions
Ground black pepper, to taste
Directions: In a 1-1/2 quart casserole dish, mix soup, milk and pepper. Stir in beans and 2/3 cup French-fried onions. Bake at 350 degrees for 30 minutes or until heated through, stir. Top with remaining 2/3 cup of French-fried onions. Bake 5 minutes more until the onions are golden.

Cornbake
Courtesy of my Aunt Jan
3 cans whole kernel corn (not the "crisp" kind) drained well
2 cans creamed corn
1 stick of butter or margarine, melted
1 box Jiffy cornmeal
2 eggs, beaten
Cheese Whiz
Directions: Mix everything except the Cheese Whiz in a large mixing bowl before pouring into a 9x13 dish. Bake at 350 degrees for about 35 minutes. The edges should be a golden brown and the edges should be slightly pulled away from the corners of the pan. Top with Cheese Whiz. If needed, return the dish to the oven to allow the cheese to melt.

Spinach Dip
Courtesy of my Momma
1 (16 oz.) tub of sour cream
1 package dry ranch dressing
1/2 cup mayo
Mix well and then add 1 can water chestnuts (diced); 1 small package dried beef (lunchmeat); 1 packaged thawed, frozen spinach (squeezed of excess liquid); 2 to 3 green onions (chopped) or 2 to 3 tablespoons chopped regular onion. Mix well and refrigerate overnight.

In addition to the above recipes, we had mashed potatoes & gravy, stuffing, salad, deviled eggs, cranberry sauce, rolls and pumpkin & cherry pie. Yum. And waaay more than enough for 5 people...

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