thanksgiving recipes
Also check out the Christmas Recipes page.
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Helpful Hits for Roasting a Turkey
Thawing a Turkey -
There are several ways to thaw a turkey, but refrigerator thawing is the best. Keep the turkey in its original wrapping, place on a tray in the refrigerator 24 hours for every 5 pounds. NEVER thaw a turkey at room temperature.
Prepping the Turkey -
Follow these steps after thawing...
- Remove plastic wrapper from the turkey.
- Remove the neck and giblets from the body and neck cavities.
- Thoroughly rinse the whole turkey (inside & out).
- Drain juices and dry turkey with paper towels.
- Brush with oil to prevent the skin from drying.
- If you are stuffing the Turkey, do that last before roasting.
Roasting the Turkey -
- Preheated oven to 325 °F
- Place turkey, breast up, in a shallow pan, 2 to 2½ inches deep.
- Place pan in oven on a middle rack
- When the Turkey is about two-thirds finished and the skin is a light golden color, shield the breast with a tent of aluminum foil to prevent overcooking of the breast.
Cooking Times -
Notice: All times are for an unstuffed Turkey. Add another half hour to times if stuffing.
- Let turkey stand for 15 minutes before carving to allow juices to settle.
e-mail me any recipes
Helpful Hits for Roasting a Turkey
Thawing a Turkey -
There are several ways to thaw a turkey, but refrigerator thawing is the best. Keep the turkey in its original wrapping, place on a tray in the refrigerator 24 hours for every 5 pounds. NEVER thaw a turkey at room temperature.
Prepping the Turkey -
Follow these steps after thawing...
- Remove plastic wrapper from the turkey.
- Remove the neck and giblets from the body and neck cavities.
- Thoroughly rinse the whole turkey (inside & out).
- Drain juices and dry turkey with paper towels.
- Brush with oil to prevent the skin from drying.
- If you are stuffing the Turkey, do that last before roasting.
Roasting the Turkey -
- Preheated oven to 325 °F
- Place turkey, breast up, in a shallow pan, 2 to 2½ inches deep.
- Place pan in oven on a middle rack
- When the Turkey is about two-thirds finished and the skin is a light golden color, shield the breast with a tent of aluminum foil to prevent overcooking of the breast.
Cooking Times -
Notice: All times are for an unstuffed Turkey. Add another half hour to times if stuffing.
- Let turkey stand for 15 minutes before carving to allow juices to settle.
Artichoke Dip (Appetizer)
Ingredients
Pulse several times until mixture appears smooth.
Grease a small casserole dish and add mixture.
Bake @ 350 degrees for about 20 minutes.
Serve warm with Crackers
Shrimp Spread (Appetizer)
Add Shrimp
Keep cold until ready to serve
Serve with crackers
Whole-Berry Cranberry Sauce (Side)
Bring to boil: add cranberries & spices & return to boil.
Start with a smaller amount of cinnamon: add more to taste, if desired.
Reduce heat and boil gently for 10 minutes, stirring occasionally.
Cover & cool completely. Refrigerate until serving time. Makes 2 1/4 cups
Zesty Carrots (Side)
Cook until tender in a small amount of water
Drain & reserve liquid
Place carrots in buttered casserole dish.
Mix carrots, liquid, onion, horseradish, mayo, salt & pepper & pour over carrots.
Top with bread crumbs mixed with melted butter.
Bake @ 375 degrees for 20 minutes.
Pumpkin Pound Cake (Dessert)
Spray the loaf pan heavily with vegetable spray & sprinkle with the wheat bran, shaking the pan to coat on all sides- this will prevent sticking)
In a bowl whisk together almond flour, sugar, baking powder, pie spice & salt. In another bowl, beat eggs & then whisk in the pumpkin & vanilla. Combine the dry & wet ingredients & stir until combined. Pour the batter into the prepared loaf pan & stir to combine.
Bake 1.5 hrs until golden brown & a toothpick comes out clean when stuck in the center. Cool completely before removing from the pan.
Recipe from "Low Carb & Lovin' it" George Stella
Ingredients
- 1 box of frozen artichokes (Thawed & Chopped)
- 1/2 cup mayonnaise
- 1 to 2 cloves garlic - chopped
- 1 tsp. Fresh Lemon juice
- 1/2 cup Parmesan Cheese
Pulse several times until mixture appears smooth.
Grease a small casserole dish and add mixture.
Bake @ 350 degrees for about 20 minutes.
Serve warm with Crackers
Shrimp Spread (Appetizer)
- 1/3 cup Heavy Cream
- 2 tsp. Lemon Juice
- 1/2 tsp. Onion Juice
- Dash Worcestershire Sauce
- 8 oz. package Cream Cheese
- 3/4 cup Chopped Cooked Shrimp
Add Shrimp
Keep cold until ready to serve
Serve with crackers
Whole-Berry Cranberry Sauce (Side)
- 1 Cup water
- 1 Cup sagar
- 112 oz. package fresh or frozen cranberries, rinsed & drained
- 1/8 to 1/4 teaspoon cinnamon
- 1/8 teaspoon allspice
Bring to boil: add cranberries & spices & return to boil.
Start with a smaller amount of cinnamon: add more to taste, if desired.
Reduce heat and boil gently for 10 minutes, stirring occasionally.
Cover & cool completely. Refrigerate until serving time. Makes 2 1/4 cups
Zesty Carrots (Side)
- 1 lb. of Carrots
- 1/4 cup carrot liquid
- 2 tbs. grated onion
- 1/2 cup mayo
- 3/4 tsp. horseradish
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 cup fresh bread crumbs
- 1/4 cup melted butter
Cook until tender in a small amount of water
Drain & reserve liquid
Place carrots in buttered casserole dish.
Mix carrots, liquid, onion, horseradish, mayo, salt & pepper & pour over carrots.
Top with bread crumbs mixed with melted butter.
Bake @ 375 degrees for 20 minutes.
Pumpkin Pound Cake (Dessert)
- Vegetable Oil Spray (as needed)
- 2 tbs wheat bran
- 2.5 cups almond flour (If you can't find almond flour, put whole almond nuts in a food processor.)
- 1.5 cups sugar substitute (Splenda)
- 1.5 tsp. baking powder
- 1.5 tsp. pumpkin pie spice
- 1/4 tsp. salt
- 7 eggs
- 1.5 cups canned pure pumpkin (not pumpkin pie filling)
- 1.5 tsp. vanilla extract (no sugar added, imitation is best)
- 9X5-inch loaf pan
Spray the loaf pan heavily with vegetable spray & sprinkle with the wheat bran, shaking the pan to coat on all sides- this will prevent sticking)
In a bowl whisk together almond flour, sugar, baking powder, pie spice & salt. In another bowl, beat eggs & then whisk in the pumpkin & vanilla. Combine the dry & wet ingredients & stir until combined. Pour the batter into the prepared loaf pan & stir to combine.
Bake 1.5 hrs until golden brown & a toothpick comes out clean when stuck in the center. Cool completely before removing from the pan.
Recipe from "Low Carb & Lovin' it" George Stella