Here is a real treat for you – a Complete Thanksgiving Dinner Menu – with all the recipes to make your festive celebration easy and organized in one convenient place.
From all of us here at Mama Knows we hope you have a relaxing holiday filled with the love of family and friends.
- Salad of Greens, Fennel and Tangerines with Honey-Lime Vinaigrette
- Roast Turkey with Pan GravyWild Rice and Mushroom Stuffing
- Potatoes Gratin with Caramelized Onions
- Cranberry Relish
- Easy Brown Sugar Glazed Carrots
- Caramel Pumpkin Custard
Salad of Greens, Fennel and Tangerines with Honey-Lime Vinaigrette
12 cups torn mixed salad greens
1 small fennel bulb
2 seedless tangerines or small oranges
1/2 cup tangerine juice
1/4 cup canola oil
2 tbsp minced shallot
2 tbsp lime juice
2 tbsp (liquid honey
1/2 tsp dijon mustard
1/4 tsp salt
- Place greens in large salad bowl. Halve and core fennel bulb; slice paper-thin (using mandoline if available).Place over greens. Peel tangerines; cut off white pith and cut out segments from membranes. Place over fennel bulb.
- In small bowl and using whisk or hand blender, whisk together tangerine juice, oil, shallot, lime juice, honey, mustard and salt.
Roast Turkey with Pan Gravy
- 1 Spanish onion or 2 onions
- 2 stalks of celery
- 1 large carrot
- 1 tablespoon of vegetable oil
- 1 tablespoon of fresh chopped sage
- 4 springs of fresh thyme
- 1 bay leaf
- 5 crushed peppercorns
- 1 turkey – 12 – 14 lbs.
- 2 tablespoons of butter, melted
- ¾ teaspoon of salt
- ¼ teaspoon of pepper
- ¼ cup of flour
- 6 cups of turkey stock
- ¼ teaspoon each salt and pepper
- 1 teaspoon of lemon juice
- Dice onion, celery and carrot into small pieces. In a skillet, heat up oil and sauté vegetables until lightly browned. – That will take about 7-8 minutes on medium heat.
- Pat turkey dry inside and out. Stuff body cavity with vegetable mixture and close cavity shut with a skewer. Tie legs together and tuck wings under back.
- Let cool, then mix in sage, thyme, bay leaf and peppercorns. You can make this ahead and refrigerate the mixture for up to 8 hours.
- Lace turkey, breast side up on a greased rack in roasting pan. Brush with butter, sprinkle with salt and pepper. Cover with foil and roast at 375F oven for 1 hour.
- Remove foil, roast, basting with drippings every 20 minutes, until meat thermometer, inserted in the thickest part of thigh registers 185F – that should take about 1 – 1-1/2 hours.Remove skewers.
- Spoon vegetable mixture and juices into a bowl; set aside. Lift turkey onto warmed platter, tent with foil and let stand for at least 15 minutes – up to 30 minutes.
- Meanwhile, skim all but about 2 tablespoons of the fat from pan juices ; whisk flour into pan.
- Place pan over medium heat, cook for 2 minutes, stirring and scrapping up any brown bits from bottom of the pan.
- Gradually whisk in stock.
- Add vegetable mixture to pan juices along with salt and pepper. Bring to boil and boil, stirring constantly, until reduced by half – about 15 minutes.
- Stir in lemon juice, adding a little more to taste. Strain into warmed gravy boat.
- Turkey neck, gizzard and heart
- 1 onion, quartered
- 1 stalk celery with leaves chopped
- 1 clove of garlic
- 3 springs of parsley
- 2 whole cloves
- 1 bay leaf
- ½ teaspoon each salt and pepper
- Chop neck into 5-6 pieces, cut gizzard and heart in a halfPlace in large sauce pan and cover with 8 cups of cold water.
- Bring to boil and skim off foam.
- Add onion, celery, garlic, parsley, cloves, bay leaf, salt and pepper.
- Cover and simmer over low heat for 2 hours. Strain.
Wild Rice and Mushroom Stuffing
- 1 cup of wild rice
- 1/3 cup of butter
- 2 cups of cubed crustless bread
- 1 cup of sliced shiitake mushrooms caps, cremini and oyster mushrooms
- ½ cup of diced sweet red pepper
- 2 tablespoon of chopped fresh sage
- ½ teaspoon of each salt and pepper
- 1-1/2 cups of chicken stock
- 2 eggs beaten
- In large saucepan of boiling salted water, cook rice covered until tender and split – about 40 minutes. Drain and place in a large bowl.
- Meanwhile, melt all but 2 tablespoons of the butter. Place bread in bowl and drizzle with butter, tossing to distribute evenly. Spread on rimmed baking sheet and toast in a 450F oven, tossing once until golden – about 8 minutes. Add to rice.
- In skillet, heat remaining b utter over medium heat; sauté mushrooms just until browning at edges, about 7 minutes. Add to rice mixture along with red pepper, sage, salt and pepper and mix well.
- Stir in stock and eggs.
- Spread in greased 13 x 9 inch glass baking pan; cover with foil and bake at 375F for 45 minutes.
Potatoes Gratin with Caramelized Onions
- 2 cups of whipping cream
- 4 cloves of garlic, slivered
- 3 peppercorns
- 2 springs of fresh thyme
- ¾ teaspoon of salt
- 1 tablespoon of vegetable oil
- 1 spanish onion or 2 onions, finely sliced
- 3 large Yukon Gold potatoes, peeled
- ½ cup of shredded Gruyere cheese
- In saucepan, bring cream, garlic, peppercorns, thyme and salt to boil, reduce heat to low, cover and simmer for 15 minutes. Remove from heat and set aside.
- Meanwhile, in skillet, heat oil over medium-low heat cook onion, stirring often until light brown. Slice potatoes as thinly as possible.
- Layer one quarter of the potatoes in greased 8 inch square glass baking or casserole dish, top with one third of the onion and one quarter of the cheese.
- Repeat twice. Top with remaining potatoes. Strain cream mixture over potatoes, shaking casserole to distribute evenly, sprinkle with remaining cheese.
- Bake at 300F oven until tender and knife inserted in bottom pierces potatoes easily. – 1-1/2 to 2 hours.
- 1 orange
- 1 package of fresh cranberries (12 oz.)
- 1 jalapeno pepper, seeded and chopped
- ¼ cup of maple syrup
- Pinch of salt
- Granulated sugar – optional
- Remove rind from orange.
- Chop rind and place in food processor. Working over food processor to catch juice, cut off white pith; cut between membrane and pulp to release fruit into food processor.
- Add cranberries, jalapeno peppers, maple syrup and salt; blend until fairly smooth.
- Let stand for at least one hour. Add up to 2 tablespoons of sugar if desired to sweeten.
Easy Brown Sugar Glazed Carrots
- 16 ounces baby carrots
- 2 tablespoons butter
- 1/3 cup brown sugar, packed
- 1 cup water
- dash salt
- pepper, to taste
- In a medium saucepan, combine the baby carrots with remaining ingredients.
- Stir to blend ingredients.
- Bring to a boil over high heat.
- Reduce heat to medium and continue boiling (uncovered) for about 20 to 25 minutes, or until carrots are tender and the liquid has evaporated.
Serves 4 to 6.
Caramel Pumpkin Custard
- 1 small butternut squash (about 1 lb)
- 2-3/4 cups sugar
- 3 eggs
- 2 egg yolks
- 1 cup 10% cream
- 1/2 cup milk
- 1-1/2 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch salt
- Cut squash in half lengthwise; scoop out seeds. Place, cut side up, on foil-lined rimmed baking sheet. Bake in 425°F (220°C) oven for 25 minutes.
- Turn over; bake until soft and fragrant, about 20 minutes. Let cool for 10 minutes. Scoop out flesh and place in food processor; purée until silky smooth.
- Meanwhile, in small saucepan over medium-high heat, stir 1 cup (250 mL) of the sugar with 1/2 cup (125 mL) water until dissolved.
- Reduce heat to medium; cook, without stirring but brushing down side of pan with brush dipped in cold water, until amber, 10 to 12 minutes.
- Immediately divide among eight 6-oz (175 mL) ramekins or custard cups, swirling to coat bottoms and 1/2 inch (1 cm) up sides. Set aside.
- In large bowl, whisk together 1 cup (250 mL) of the squash purée eggs, yolks, cream, milk, vanilla, cinnamon, nutmeg, salt and remaining sugar until smooth.
- Strain through sieve into large measuring cup; pour into prepared ramekins.
- Place ramekins in large roasting pan; pour in enough boiling water to come halfway up sides of ramekins. Cover with foil; poke several holes in top.
- Bake in centre of 350°F (180°C) oven until centres no longer jiggle, about 45 minutes.
- Uncover and bake for 5 minutes longer.
- Remove from water; let cool.
Enjoy your Thanksgiving Holidays and remember to give thanks for all you have!