Thanksgiving Turkey Recipes

Posts Tagged ‘C Milk’

Thanksgiving Dinner Recipes: Carrot and Kohlrabi Thanksgiving Casserole Recipe

What You Need:

4 carrots, peeled and sliced
3 kohlrabies, peeled and sliced
1 onion, chopped
3 tbsp. butter, divided
2 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 C milk
1/4 C fresh parsley, minced
1 tbsp. lemon juice
3/4 C soft bread crumbs

How to Make It:

Put the carrots and kohlrabies into a large saucepan.
Cover the vegetables with water to just over the top of the vegetables.
Place the saucepan on high heat and bring the water to a steady boil.
Reduce the heat to medium, cover and cook 18 minutes or until the vegetables are fork tender.
Drain the vegetables into a large colander and set aside.
Place 2 tbsp. of the butter into a skillet over medium heat.
Add the onions and cook 5 minutes or until just beginning to tender.
Add the flour, salt and pepper and stir until completely blended together.
Pour in the milk slowly while whisking the ingredients together.
Allow the mixture to come to a slow boil while stirring constantly.
Continue stirring and cook for 3 minutes or until the sauce thickens to your liking.
When the sauce has thickened stir in the cooked vegetables.
Add the parsley and lemon juice and blend until all the ingredients are combined.
Bring the oven temperature to 350 degrees.
Spray a casserole dish generously with a non stick cooking spray.
Place the vegetable mixture into the prepared casserole.
Place the remaining 1 tbsp. of butter and bread crumbs in a skillet on medium heat.
Cook and stir for 2 minutes or until the bread crumbs are lightly browned.
Cover the top of the casserole with the bread crumbs.
Bake, uncovered, for 22 minutes or until the casserole is heated through.

This Thanksgiving Dinner Recipe Serves 8

Kohlrabi is a German turnip used in many German dishes.  If you can’t find kohlrabi in your local grocery store, regular turnips work just as well.

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Thanksgiving Dinner Recipes: Cabbage and Tomato Casserole

What You Need:

2 tbsp. canola oil
1 medium onion, diced
1 medium bell pepper, diced
2 celery stalks, diced
1 (15 oz.) can tomatoes with chili peppers, diced
1 medium head of cabbage, chopped
1/2 stick of butter
1 (16 oz) pkg. processed American cheese, cubed
1 C milk
1 tsp. flour

How to Make It:

Place the canola oil in a Dutch oven over medium heat.
Add the onion, pepper and celery, stirring slightly to cover with the oil.
Cook the vegetables 6 minutes or until fork tender being sure to stir occasionally.
Add the tomatoes and cabbage and continue cooking 10 minutes stirring often so the cabbage does not burn.
Place the butter in a microwave safe dish.
Add the cheese cubes.
Remove and stir if the cheese is not completely melted continue cooking on high at 30 second intervals, stirring after each time, until the cheese has completely melted and the mixture is smooth.
Pour the milk into the cheese mixture.
Carefully stir in the flour until completely incorporated into the mixture.
Pour the cheese mixture into the pan with the vegetables.
Stir in the rice.
Place the oven temperature on 350 degrees and allow the oven to preheat.
Spray a casserole dish with a non stick cooking spray generously.
Spread the mixture into the prepared casserole dish.
Bake 55 minutes or until the rice is soft and the casserole is heated through.

This Thanksgiving Dinner Recipe Serves 8

This dish can be made ahead and placed in the freezer until ready to bake.

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