Thanksgiving Menu {And Recipes!}

Hi Everyone! With Thanksgiving less than a week away, I thought I would share with you all Our Family's Thanksgiving menu with recipes too!



Menu

Drinks:
Water
Soda
Sparkling Cider
Wine
Horchata
Coffee

Appetizers:
Deviled Eggs
Fresh Fruits w/ Dip
Fresh Veggies w/Dip
Cheese, Summer Sausage & Ritz Crackers
Main Dishes:
Turkey
Stuffing
Mashed Potatoes w/ Gravy
Green Bean Casserole
Sweet Potatoes
Rolls

Desserts:
Pumpkin Pie
Lemon Meringue Pie
French Silk Pie

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Recipes

Deviled Eggs

6 Hard Boiled Eggs
1/4 Cup Mayo
1 Teaspoon White Vinegar
1 Teaspoon Yellow Mustard
Salt & Pepper
Paprika

Once you have cracked & peeled the hard boiled eggs. Slice the eggs in half lengthwise, remove the yolks and put them in a medium sized bowl. Place the whites on a serving dish. Mash the yolks until finely crumbled with a fork. Add mayo, vinegar, mustard, salt & pepper and mix well. Taste to make sure everything is just right. Then evenly fill each of the egg halves with the yolk mixture. Sprinkle with paprika and serve.

Fruit Dip

1 8oz package Cream Cheese, softened
1 7oz jar Marshmallow Crème

In a medium bowl beat ingredients with electric mixer until smooth and creamy. Serve with fresh fruits and enjoy!


Veggie Dip

1 16oz container of Sour Cream
1 package of Hidden Valley Dips Mix Ranch

Pour the package of Hidden Valley into the sour cream and mix well. Serve with fresh veggies and enjoy! (It's also a great dip for chips or crackers)


Turkey

1 Turkey any size (mine this year is 15 pounds)
Butter
Your Favorite Seasonings (I like rosemary, thyme and salt on my Turkey)


Clean/wash your turkey. Put into a roasting pan. Rub it with butter all over, make sure you get underneath the skin. Sprinkle on your favorite seasonings. If you are using rosemary, don't go overboard a little of it goes a long way. Bake covered at 325 degrees F for 20 minutes per pound. Take cover off and let the skin brown up a little bit at the end. Once it's fully cooked (165 on a thermometer) let rest for about 30 minutes before carving.


Stuffing

1 box of your favorite stuffing (I use Mrs. Cubbison's)
1 Cup Celery
1 Cup Onion
1 Cup Butter
2 Cups of warm Chicken Broth

In medium saucepan melt butter on medium heat. Sauté celery and onion until translucent. In a large mixing bowl; pour in the stuffing, then add your butter, celery and onion mixture to it. Pour on top of all that your warm chicken broth. Stir it all together gently. Pour into a greased baking dish, cover and bake for 45 minutes at 350 degrees F.


Mashed Potatoes

Medium Sized Potatoes (6-10)
Butter
Milk
Salt & Pepper

Peel and dice up however many potatoes you are going to use. I will be doing 10 potatoes this year. Put them into a large pot, cover with water and boil until a fork can easily be inserted into them. Once fully cooked, drain them and return them back to pot. Add in some butter (about 4 Tablespoons) and some milk (about 1/4 cup). Beat them with an electric mixer until smooth. You might have to add more milk as you go. I pretty much just eyeball it. Then add your Salt & Pepper to taste. Serve with your favorite gravy and enjoy!

Green Bean Casserole

1 10 3/4oz can Cream of Mushroom Soup
3/4 Cup Milk
Black Pepper
1-1/3 Cups FRENCH'S French Fried Onions
2 14-1/2oz cans Green Beans, drained

Mix soup and milk together in baking dish until combined. Add in green beans, 2/3 cup onions and pepper. Mix together. Bake at 350 degrees F for 30 minutes, stir and then top with remaining onions. Bake 5 more minutes. Serve and enjoy!


Sweet Potatoes

4 Cups Sweet Potatoes, cubed
1/2 Cup White Sugar
2 Eggs, beaten
1/2 Teaspoon Salt
4 Tablespoons Butter, softened
1/2 Cup Milk
1/2 Teaspoon Vanilla Extract

1/2 Cup Brown Sugar
1/3 Cup Flour
3 Tablespoons Butter
Marshmallows

In medium saucepan cook sweet potatoes until completely done. Drain and pour into a medium size mixing bowl. Add white sugar, eggs, salt, butter, milk and vanilla, mix with electric mixer until combined. Pour into a baking dish. Set aside. In a small mixing bowl add brown sugar, flour and butter and mix until crumbly. Evenly pour crumbly mixture over sweet potato mixture. Bake at 325 degrees F for 30 minutes. Take out of oven. Set the oven to broil. Add marshmallows to the top of it and return it to oven to brown marshmallows. Once they are browned take out of oven and let cool for a few minutes before serving.

Pumpkin Pie

3/4 cup Sugar
1/2 teaspoon Salt
1 teaspoon Ground Cinnamon
1/2 teaspoon Ground Ginger
1/4 teaspoon Ground Cloves
2 Eggs
1 15oz can Libby's 100% Pure Pumpkin
1 12oz can Carnation Evaporated Milk
1 unbaked 9inch deep-dish pie shell

Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake at 425 degrees F for 15 minutes. Reduce temperature to 350 degrees F and bake for 40-50 minutes or until a knife inserted near center comes out clean. Cool for 2 hours and then serve or refrigerate.

Lemon Meringue Pie

Pie Filling Part:
1 4.3oz Jell-O Cook & Serve Lemon Pudding Mix
3/4 cup Sugar
1/2 cup Water
3 Egg Yolks, beaten
2-1/2 cups Water

Mix first 4 ingredients together in medium saucepan. Then stir in the 2-1/2 cups water. Bring to full boil on medium heat, stirring constantly. Cool 5 minutes, stirring twice. Pour into a cooled baked 9inch deep-dish pastry crust.

Meringue Part:
3 Egg Whites
1/3 cup Sugar

Beat egg whites in large bowl with mixer on high speed until foamy. Gradually beat in sugar until stiff peaks form. Spread over filling, sealing to edge of crust. Bake at 350 degrees F for 15-20 minutes or until meringue is lightly browned. Cool at room temperature for 4 hours. Then serve or refrigerate.



What's on your menu this Thanksgiving?

~Veronica~