Thanksgiving Turkey Recipes

Posts Tagged ‘Boil’

Thanksgiving Dinner Recipes: Herb and Celery Stuffing Thanksgiving Casserole Recipe

What You Need:

1 C frozen cut green beans
1/2 C instant brown rice, uncooked
3 tbsp. butter
1 3/4 C water
1 (14 oz.) pkg. herb seasoned stuffing mix
1/2 C sweet dried cranberries
2 green onions, sliced thin
1 (10 3/ 4oz.) can cream of celery soup

How to Make It:

Place the green beans and rice in a large saucepan.
Add the butter and water into the pan.
Place the pan over high heat and bring the water to a rapid boil.
Once boiling add the stuffing mix.
Stir in the cranberries and onions.
Carefully add the soup to the pan and mix all the ingredients together well.
Set the oven temperature to 375 degrees and allow the oven to heat up.
Spray a square baking pan with a non stick cooking spray.
Spread the stuffing mixture into the pan.
Cover the pan with a piece of aluminum foil that has been sprayed with the cooking spray being sure the sprayed side is down over the casserole.
Bake 25 minutes.
Remove foil and continue baking 15 minutes or until the casserole begins to bubble around the edges and the top is a golden brown.

This Thanksgiving Casserole Recipe Serves 4

Cream of chicken soup also works well in this recipe.  If you are not partial to brown rice, white rice works just as well.

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Thanksgiving Dinner Recipes: Almond Topped Celery Thanksgiving Casserole Recipe

What You Need:

4 stalks of celery, sliced
1 C water chestnuts
1/4 C pimento, chopped
1 (10.75 oz.) can cream of chicken soup
1/2 tsp. salt
1/4 tsp. pepper
1/2 C almonds, sliced and toasted

How to Make It:

Place the celery into a large saucepan and cover with water.
Place the pan over medium heat and bring the water to a steady boil.
Continue cook 8 minutes or until the celery is tender.
Drain the celery.
Add the chestnuts to the celery and stir to combine.
Stir in the pimento and chicken soup until all the ingredients are completely blended.
Sprinkle in the salt and pepper in to the mixture and stir to incorporate.
Heat the oven to 350 degrees.
Spray a casserole dish with a non stick cooking spray on the bottom and sides.
Spread the celery mixture into the casserole dish.
Cover the top with the toasted almond slices.
Bake 30 minutes or until the casserole is completely heated through.

This Thanksgiving Dinner Recipe Serves 8

To toast the almonds place them in a saucepan over medium high heat.  Shake the pan and allow the almonds to toast for about 5 minutes or until they are a golden brown.  Add 2 tbsp. butter to the pan before the nuts to give them a light buttery flavor.

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Thanksgiving Dinner Recipes: Oven Baked Asparagus and Peas Thanksgiving Casserole Recipe

What You Need:

1 (14.5 oz.) can asparagus, chopped
1 (15 oz.) can sweet peas
1/2 can of juice from asparagus
1/2 can juice from peas
1 tbsp butter
1 (10.75 oz) can cream of mushroom soup
2 hard boiled eggs, sliced
1 tsp. paprika

How to Make It:

Place the juice from the asparagus and peas into a saucepan over medium heat.
Place the butter in the saucepan with the juice.
Stir in the soup and blend the ingredients together.
Bring the mixture to a steady boil, stirring occasionally.
Bring the oven temperature up to 350 degrees.
Spray a casserole dish on the bottom and sides with a non stick cooking spray.
Place the chopped asparagus in the casserole dish.
Add the peas and toss to incorporate together.
Pour the soup mixture over the top of the vegetables and stir to cover.
Bake 25 minutes or until the casserole begins to bubble.
Remove and allow the casserole to stand 10 minutes.
Place the sliced eggs over the top of the casserole and sprinkle with the paprika before serving.

This Thanksgiving Dinner Recipe Serves 8

For a change of pace chop the eggs and place them in with the asparagus and peas before adding the soup mixture.  Top the casserole with crushed potato chips before baking to give the casserole some crunch.

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Thanksgiving Dinner Recipes: Cheesy Three Bean Thanksgiving Casserole Recipe

What You Need:

1/2 C barbecue sauce
1 tsp. yellow mustard
1 (28 oz.) can pork and beans
1 (15 oz.) can garbanzo beans, drained and rinsed
1 (15 oz.) can kidney beans, drained and rinsed
1 (4 oz.) pkg. Cheddar cheese, shredded
1 (10.8 oz.) can buttermilk biscuits
2 tbsp. cornmeal

How to Make It:

Place the barbecue sauce and mustard into a large saucepan over medium high heat.
Pour in the pork and beans including the juice.
Add the garbanzo beans and kidney beans and stir to mix all the ingredients together.
Gently stir in the shredded cheese.
Bring the mixture to a rapid boil and then remove from the heat.
Spray a large casserole dish with a non stick cooking spray on the bottom only.
Bring the oven temperature to 350 degrees and allow the oven to heat up.
Place the bean mixture into the prepared casserole dish.
Separate the biscuits and cut each biscuit into quarters.
Place the cornmeal in a small bowl.
Roll each biscuit quarter through the cornmeal to lightly cover.
Arrange the biscuits on top of the casserole.
Bake 25 minutes or until the biscuits are a golden brown.

This Thanksgiving Dinner Recipe Serves 6

Casseroles made with biscuit toppings need to be assembled quickly while the filling is still hot.  The heat from the filling cooks the biscuits from the bottom while the oven heat cooks them from the top.

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