Thanksgiving Turkey Recipes

Posts Tagged ‘Medium Heat’

Thanksgiving Dinner Recipes: Spanish Rice and Tomato Thanksgiving Casserole Recipe

What You Need:

4 tbsp. butter
2 (6.8 oz.) pkgs. Spanish rice and vermicelli mix
4 C water
1 (14.5 oz.) can diced tomatoes, untrained
1 (10 oz.) can diced tomatoes with green chilies, untrained
1 (11 oz.) can whole kernel corn, drained well
1/2 C sour cream
1 (4 oz.) pkg. Mexican cheese, shredded and divided

How to Make It:

Place the butter in a large skillet over medium heat.
Heat until the butter is completely melted.
Stir in the rice and vermicelli mix and sauté 4 minutes or until golden brown.
Carefully add the water.
Stir in both cans of tomatoes and the seasoning packets that come with the rice.
Set the heat to medium high and bring the mixture to a steady boil.
Reduce the heat to low, cover the skillet and continue cooking 18 minutes or until the rice is tender.
Place the corn in a mixing bowl.
Add the sour cream and half of the cheese blend.
Mix with a rubber spatula from the bottom up to insure all the ingredients are combined together well.
Stir the rice mixture into the corn mixture.
Spray a 3 qt. casserole dish with a non stick cooking spray.
Set the oven temperature to 375 degrees and allow the oven to preheat.
Spread the mixture into the prepared casserole dish.
Spread the remaining shredded cheese over the top of the casserole.
Bake 20 minutes making sure the casserole is heated through.

This Thanksgiving Casserole Recipe Serves 8

Any leftover can be used to make a great turkey casserole the next day.  Just dice up the turkey and stir it into the leftover casserole, cover and heat in a 350 degree oven until hot.

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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: 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: 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: Butter Cream Scalloped Corn Thanksgiving Casserole Recipe

What You Need:

1 small onion, chopped
3 tbsp butter, divided
2 tbsp flour
1 tsp. salt
1/4 tsp. nutmeg
1/2 tsp. paprika
1 (14.75 oz) can cream style corn
1 (15.25 oz.) can whole kernel corn, drained well
1 egg, lightly beaten
1 tsp. baking powder
1/2 C crushed buttered crackers

How to Make It:

Place 2 tbsp of the butter in a skillet over medium heat.
Allow the butter to melt completely then add the onions.
Stir to cover the onions with the butter.
Cook, stirring occasionally, 5 minutes or until the onions just begin to brown.
Gently stir in the flour until it completely combined.
Stir in the salt, nutmeg and paprika.
Add both cans of corn to the mixture and stir well.
Pour in the egg and continue stirring until completely mixed through.
Add the baking powder and continue stirring until all the ingredients are incorporated together well.
Allow the oven temperature to rise to 350 degrees.
Use the remaining 1 tbsp of butter to grease a 2 qt casserole dish on the bottom and sides.
Pour the corn mixture into the casserole dish.
Sprinkle the crushed crackers over the top being sure to go all the way to the edges of the casserole.
Bake 30 minutes or until the casserole bubbles around the crackers.

Thanksgiving Dinner Recipe Serves 4

Be sure to drain the whole kernel corn well before adding it to this casserole. If it is not drained well the casserole will not set up and become very runny.

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