Thanksgiving Turkey Recipes

Posts Tagged ‘Fork Tender’

Thanksgiving Dinner Recipes: Vegetable Corn Bread Cobbler Thanksgiving Casserole Recipe

What You Need:

1 butternut squash, peeled and cut into 1/2 in. pieces
1 lb. red potatoes cut into 1/2 in. wedges
3 parsnips, peeled and cut into 1/2 in. pieces
1 red onion cut into 1/2 in. wedges
3 tbsp. olive oil
1 tsp salt
1 tsp. tarragon, dried
1 (14.5 oz.) can chicken broth
2 C fresh broccoli florets
1/2 tsp. lemon peel, grated
4 tsp. cornstarch
1 1/2 C milk, divided
1 3/4 C baking mix
1/2 C yellow cornmeal
1/8 tsp. cayenne pepper

How to Make It:

Set the oven temperature on 375 degrees and allow the oven to heat.
Place the squash, potatoes, parsnips and onions in a shallow baking dish.
Pour the olive oil in a small mixing bowl and stir in the salt and tarragon.
Pour the oil mixture over the top of the vegetables and toss to coat well.
Bake 55 minutes or until the vegetables are fork tender stirring once during baking.
Pour the chicken broth into a saucepan and place the pan over medium heat.
Bring the broth to a quick steady boil.
Add the broccoli and lemon peel.
Reduce the heat to low, cover and cook 3 minutes until the broccoli is crisp tender.
In a separate bowl combine the cornstarch and 1/2 C of the milk.
Stir together until the mixture becomes smooth.
Pour the cornstarch mixture into the broccoli and bring back to a rapid boil.
Cook 2 minutes being sure to stir constantly until mixture thickens.
Remove the saucepan from the heat once the sauce thickens.
When the vegetables are roasted stir them into the thickened mixture.
Spread the vegetable mixture into the pan the vegetables were roasted in.
Combine the baking mix, cornmeal and cayenne pepper in a bowl.
Stir in the remaining 1 C of milk until the dough become smooth.
Drop the dough by rounded spoons over the top of the vegetable mixture.
Bake 18 minutes or until the top is a golden brown.

This Thanksgiving Dinner Recipe Serves 12

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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: Fruit Laced Squash Thanksgiving Casserole Recipe

What You Need:

4 C water
2 lbs. butternut squash, peel, seeded and cubed
1 (21 oz.) can of apple pie filling
3/4 C cranberry sauce
2 tbsp. apricot preserves
2 tbsp. orange marmalade

How to Make It:

Pour the water in a large saucepan.
Place the saucepan over high heat.
Add the squash and allow the water to come to a rapid boil.
Reduce the heat to low and cover the saucepan.
Cook 20 minutes or until the squash is fork tender.
Drain the squash thoroughly in a large colander.
Place the oven temperature to 350 degrees and allow the oven to heat.
Spray the bottom of a large baking dish with a non stick cooking spray.
Spread the pie filling over the bottom of the prepared baking dish.
Layer the squash over the top of the pie filling.
Place the cranberry sauce in a mixing bowl.
Add the apricot preserves and the marmalade.
Stir with a rubber spatula until completely combined.
Pour the mixture over the top of the casserole.
Bake for 20 minutes or until heated all the way through.

This Thaksgiving Dinner Recipe Serves 8

Not fond of apricots then try pineapple preserves in this quick, easy and tasty recipe.

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Thanksgiving Dinner Recipes: Sweet Caramelized Butternut Custard

What You Need:

1 (2 lb.) butternut squash, halved and seeds removed
2 tsp. canola oil
4 eggs
1 3/4 C half and half
1/4 C maple syrup
1 tsp. salt
1 tsp. pepper

How to Make It:

Brush the squash with the canola oil.
Place the squash meat side down on a rimmed cookie sheet.
Bring the oven temperature to 400 degrees.
Bake the squash 55 minutes or until fork tender and the edge begins to caramelize.
Remove from the oven and allow cooling enough to handle.
Reduce the oven temperature to 300 degrees.
Once the squash has cooled enough remove the meat from the skin with a spoon.
Place the meat in a food processor or blender.
Puree until smooth.
Measure 2 C of the puree into a mixing bowl and freeze the remainder of the puree for a later use.
Break the eggs into the puree.
Pour in the half and half and syrup.
Add the salt and pepper and stir to incorporate all the ingredients together well.
Lightly spray a ceramic baking dish with a non stick cooking spray.
Spread the puree mixture into the prepared baking dish.
Fill a larger pan half full of water.
Place the ceramic baking dish into the water bath.
Bake 50 minutes or until the custard is set and a knife inserted in the center comes out clean.
Cool slightly before cutting and serving.

This Thanksgiving Dinner Recipe Serves 6

Sprinkle the top with a little cinnamon before serving.  This makes a great dessert also.

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