It's just the 3 of us for Thanksgiving. It's our first time doing this at home (have always gone to friends' houses if we didn't fly to see family) and I'm really excited! I bought a 5lb turkey breast and am keeping it mostly simple (aka stove top stuffing, store bought gravy in case I mess that up).
I make maple mustard brussels sprouts with bacon and pomegranate seeds. Just cook the bacon in a cast iron and take it out, then leave the fat in to flavor/cook halved brussels sprouts for 10 mins with minimal stirring to get a good crisp. Off the heat, add mustard and maple syrup (can do balsamic instead of mustard/maple) and crumble the bacon and add pomegranate seeds.
I'm also attempting pumpkin cheesecake in the instant pot. I've made a regular cheesecake that way before but never pumpkin. Should be yummy.
I feel like this is super basic but I love green bean casserole and sweet potato casserole. And turkey, obviously. Super easy sides and super delicious.
My cousin makes a corn casserole that's just canned corn, cream cheese and she adds canned jalapenos to half of it (even though they aren't spicy some of my fam thinks pepper is spicy). IDK why, but the combo of it with a bite of turkey, gravy and potatoes is perfection.
@sleepy33 we don't have jalepenos in the house right now (I haven't been making anything spicy since DD is eating what we are), but we bought cream cheese at Costco for my cheesecake so I need other ways to use it. I definitely have canned corn so maybe I'll make that as another side!
@sleepy33 we don't have jalepenos in the house right now (I haven't been making anything spicy since DD is eating what we are), but we bought cream cheese at Costco for my cheesecake so I need other ways to use it. I definitely have canned corn so maybe I'll make that as another side!
It's super easy! You just throw together some softened cream cheese and the drained canned corn (I can never remember the ratios, but basically just enough cream cheese to hold the corn together), then spread it into a baking dish and bake at pretty much whatever temp until it gets a little golden brown on top. You want it to look more or less like this:
@sleepy33 being pregnant during the holidays is certainly a blessing! Stretchy pants all the way!
I live everything about Thanksgiving! I’m in charge of deviled eggs (I pipe my filling into the egg likeva world class baker) and green bean casserole because apparently mines better than normal (hint: extra crispy onions is the trick!)
One thing that says Thanksgiving now is a Tourtiere, which is a French - Canadian tradition. It's a meat /pork savory pie and is amazing. DH's family has French - Canadian roots, and the recipe I use is his aunt's MIL's recipe,although I've made a few small changes. It's 2-3 large onions with 2# each of pork and beef sautéed. Add in 1 tbsp. (give or take) cinnamon, allspice, nutmeg, ginger and 1.5 tbsp. chicken seasoning, and some salt to taste. Once it comes through you add 4-5 c. potatoes that are mashed (just plain potatoes) and let it sit. You then fill your pie crusts (make a double crust recipe). It'll fill a deep dish 9-10" pie plate, or a few more shallow pie plates. It gets baked at probably ~350f till the crust looks. Cooked through and inside is up to temp (probably ~145f or so. Is additionally served with molasses and we have it at Thanksgiving, CHRISTMAS, NYE , etc.it is so so good, especially for pregnant ladies!
I love to make red skin mashed potatoes, I throw add i garlic and Parmesan too. I have a kitchen aid mixer, and its literally the only thing I use it for.
Also, the best way to cook poultry, including turkey: mix softened butter (I have also used olive oil), rosemary, and montreal chicken spice. Lift the skin and rub the mix into the meat. Also rub the mix onto the skin. Roast. So simple, so good.
DD1: June 2014 - VBM4lyfe DD2: October 2016 DC3: coming May 2019
@expandcontract we love a great pumpkin pie- I generally follow the recipe on the back of the Libby’s pure pumpkin can however we switch out the white sugar for brown sugar and it’s amazing!!! We eat it cold from the fridge piled high with cool whip!!!
@bpietronicco my mother in law had a conniption because my father in law and I wanted cool whip. "What? That shits disgusting" uh no, it's highly processed deliciousness.
kvh22
member
Re: GTKY: Favorite Thanksgiving Dish to Make
I make maple mustard brussels sprouts with bacon and pomegranate seeds. Just cook the bacon in a cast iron and take it out, then leave the fat in to flavor/cook halved brussels sprouts for 10 mins with minimal stirring to get a good crisp. Off the heat, add mustard and maple syrup (can do balsamic instead of mustard/maple) and crumble the bacon and add pomegranate seeds.
I'm also attempting pumpkin cheesecake in the instant pot. I've made a regular cheesecake that way before but never pumpkin. Should be yummy.
https://www.sparrowsandlily.com/cranberry-jalapeno-dip-holidays/
https://communitytable.parade.com/231572/lorilange/roasted-butternut-squash-with-maple-bacon-butter/
Brussels Sprouts Gratin
https://www.simplyrecipes.com/recipes/brussels_sprouts_gratin/
Both of of these are really good! I have done them for Thanksgiving and Christmas.
https://ladywiththeredrocker.com/2011/11/22/pumpkin-pecan-cheesecake/
I'm most looking forward to stuffing and mashed potatoes though mmmmmmm
I live everything about Thanksgiving! I’m in charge of deviled eggs (I pipe my filling into the egg likeva world class baker) and green bean casserole because apparently mines better than normal (hint: extra crispy onions is the trick!)
Is additionally served with molasses and we have it at Thanksgiving, CHRISTMAS, NYE , etc.it is so so good, especially for pregnant ladies!
Mostly, people don't like this stuff as much as I do, but if you like curry and sweet potatoes... to die for:
https://https//www.myrecipes.com/recipe/curry-spiced-sweet-potatoes
Also, the best way to cook poultry, including turkey: mix softened butter (I have also used olive oil), rosemary, and montreal chicken spice. Lift the skin and rub the mix into the meat. Also rub the mix onto the skin. Roast. So simple, so good.
DD1: June 2014 - VBM4lyfe
DD2: October 2016
DC3: coming May 2019
https://smittenkitchen.com/2013/11/apple-and-herb-stuffing-for-all-seasons/
(sidenote: Smitten Kitchen is my go to recipe source. Everything I’ve made off the site has been a hit)
https://www.foodnetwork.com/recipes/paula-deen/pumpkin-pie-recipe-1941963