Every thanksgiving, we prepare many thanksgiving recipes, but this year get some of the delicious recipes.
1 – Bay & Bacon Roast Turkey & Make-Ahead Gravy
Pour some lemon drops and experience the best taste of our 1st recipe i.e. Bay & Bacon Roast Turkey with some saucy gravy to add some more mouth flooding experience.
- 5-5½ kg oven – ready turkey, neck and giblets removed
- ¼ quantity Sausage & Bramley stuffing
- a few bay leaves
- 85g soft butter
- 10 rashers streaky bacon
- 150ml dry white or red wine
- 1 large onion – quartered
- 1 lemon – halved
- 1 tbsp – Olive Oil
- 1 large – Onion, finely chopped
- 300ml strong chicken stock, plus extra if necessary
- 1 carrot – finely chopped
- 1 bay leaf
- 50g plain flour
First, make the gravy, you can do this several days ahead. Heat the oil in a non- stick pan and fry the onion and carrot with the bay leaf for 10 mins, stirring frequently, until softened and golden.
Weigh the turkey and calculate the cooking time by allowing 40 mins per kg for a 4.5-6.5kg turkey, then 35 mins for every kg of turkey over that weight. As a guide, a turkey this size should take 3 hrs 20 mins-3 hrs 40 mins, plus 30-45 mins resting time.
Lay the turkey on a large sheet of double-thickness foil, long enough to completely cover it, then lift into a roasting tin and season well. Pour the wine inside the cavity, then bring the foil up over the top of the turkey and seal it well.
Roast for the calculated cooking time. Pour off all of the cooking juices and use a little of the buttery oil that rises to the top to baste the bird.
Roast until the turkey is golden and the juices that run out of the thigh are clear, with no sign of pink, when pierced with a skewer. Leave to rest on a warm platter, covered with foil and tea towels, for up to 45 mins.
Tip the gravy base into a pan, gently heat it with a little of the turkey juices to loosen the consistency, then gradually blend in the remainder and cook until bubbling. Any leftover meat can be frozen in the gravy.
Add some fresh roasted herbs and red onion wedges to give your turkey some extra looks and extra delicious.
2 – New England Pecan Pie
Make this traditional all-American Thanksgiving dessert for a celebratory dinner party. Our classic pecan pie recipe is best served with whipped cream or a scoop of ice cream.
- Flour, for dusting
- 500g pack sweet shortcrust pastry
- 75g butter, softened
- 100g golden caster sugar
- 175g golden syrup
- 175g maple syrup
- 3 egg, beaten
- ½ tsp vanilla extract
- 300g pecan halves
- double cream, whipped, to serve
On a lightly floured surface, roll out the pastry. Line the pastry case with baking parchment, fill with baking beans and bake for 15-20 mins until the sides are set. Remove the beans and parchment and return the tin to the oven for 5-10 mins until the pastry is golden and the base is set. Leave to cool.
Use an electric whisk to beat the butter and sugar together until light and fluffy. Keep the beaters going and pour in both of the syrups. Gradually add the eggs, ¼ tsp salt and the vanilla, then whisk until combined. Stir through the pecans, then pour the mixture into the tart case.
Leave to cool in the tin. You’ll probably need to run a knife around the tin to lift out the pie. Serve with whipped cream or ice cream.
3 – Turkey & chestnut gravy
Make this rich turkey and chestnut gravy to accompany your Christmas dinner. If you use goose fat or butter, it can be made ahead, chilled and frozen.
- pan juices from the turkey
- roasting tin or 2 tbsp goose fat or butter
- raw turkey giblets
- 1 tbsp plain flour
- 200ml dry white wine
- 500ml chicken stock
- 1 thyme sprig
- 2 bay leaves
- 3 tbsp chestnut purée
Cook the turkey and once the turkey has cooked and is resting on a board, carefully pour the juices from the roasting tin into a large heatproof jug. Leave to settle, then pour all of the fat into a separate jug.
If you have lots of pan juices left after skimming the fat off, substitute this for some of the chicken stock. Pour in the chicken stock, then add the thyme and bay.
Bring to the boil, then reduce the heat and simmer for 25-30 mins or until reduced by half, then stir in the chestnut purée.
4 – Beefy Queso Skillet Dip
This easy, beefy queso dip made with green chilies and taco seasoning mix is loaded with flavor – a perfect kick off to your game day gathering.
- lb lean (at least 80%) ground beef
- 1 cup diced onions
- 1 package (1 oz) Old El Paso™ original taco seasoning mix
- ¼ teaspoon ground red pepper (cayenne)
- 1 can (4.5 oz) chopped green chillies
- 8 oz original prepared cheese product, cut in 1/2-inch cubes
- 2 cups shredded pepper Jack cheese (8 oz) or Monterey Jack (8 oz)
- ½ cup milk
- ¼ cup diced tomato
- 2 tablespoons sliced green onions
- 2 tablespoons chopped fresh cilantro leaves
- Tortilla chips, as desired
In 10-inch cast-iron or non-stick skillet, cook beef and onions over medium-high heat 6 to 8 minutes, stirring at times, until meat is golden colored; now channel it. Decrease the temperature to medium.
Now, stir in taco flavoring blend, red pepper and chilies. Cook 1 to 2 minutes longer or until somewhat thickened. Expel from heat; spread meat blend into even layer.
In the interim, in a large sized microwavable bowl, blend cheeses and milk. Microwave which should be uncovered on High 4 minutes and now simply stir.
At that point microwave in 30-second interval until the cheese melts and blend so that it can be stirred smoothly. Pour over mixture of beef in skillet. Top with tomato, green onions and cilantro. Present with tortilla chips.
Crescent Meatball Sliders
These yummy pull-apart meatball sliders are easy to put together and use ingredients you probably already have in your fridge and pantry.
- 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
- 16 frozen Italian meatballs (1/2 oz each)
- 1 cup shredded mozzarella cheese (4 oz)
- ½ cup tomato basil pasta sauce (from 28-oz jar)
- 2 tablespoons butter, melted
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 2 tablespoons grated Parmesan cheese
Heat oven to 350°F. Line large cookie sheet with cooking parchment paper. Make meatballs in microwave as directed on package; set aside to cool slightly.
Unroll and separate dough into 2 long rectangles. Place on cookie sheet 1 inch apart. Firmly press edges and perforations to seal. Press each dough sheet into 14X4 -inch rectangle.
Sprinkle mozzarella cheese down center of both pieces of dough. Space 8 meatballs evenly over cheese on each piece of dough. Spoon pasta sauce over meatballs. Press ends together to seal.
Starting from one end, stretch and pull both sides of dough up and between each meatball; press together to seal.
With table knife, score dough between meatballs.
In small bowl, mix melted butter, Italian seasoning and garlic powder. Brush evenly over dough. Sprinkle with Parmesan cheese.
Bake 26 to 30 minutes or until dough is deep golden brown and meatballs are hot in center (at least 165°F). Serve with additional warmed pasta sauce for dipping.
For best results, opt for a smooth pasta sauce instead of a chunky sauce. And if you like it hot? Add 1/4 teaspoon red pepper flakes to the butter mixture before brushing on the meatball sub.