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Thanksgiving is one of greatest family holidays – we get to reflect on what we are thankful for, acknowledge with blessings and share a great meal with friends and family.
Whether you are getting ready to start planning your twentieth Thanksgiving feast or your first, it is always a toss up – traditional roasted turkey with dressing and gravy, mashed potatoes, pumpkin pie….or – something with just a little twist.
I have put a complete dinner menu for you here to offer a little helping hand, which at this time of the year, everyone can use.
Here is the menu list:
- Garden Vegetable Soup
- Thanksgiving Cabbage Salad
- Honey Apple Turkey Breast
- Roasted Vegetable Medley
- Twice Baked Potatoes
- Crescent Dinner Rolls
- Sweet Potato Pie
So now all you have to do is read through the ingredients, print out the recipes, make your shopping list, get cooking and enjoy!
Garden Vegetable Soup
- 1-1/2 teaspoons of minced garlic
- 2 tablespoons of olive oil
- ¼ cup of uncooked long grain rice
- 2 cans (14 oz. each) of chicken broth
- 1 cup of chopped sweet red pepper
- 1 cup of chopped green pepper
- ½ cup of thinly sliced carrots
- 1 teaspoon of salt
- ½ teaspoon of dried basil
- ¼ teaspoon of dried rosemary, crushed
- Dash of pepper
- 2 medium zucchini, sliced
- 6 plum tomatoes, chopped
- In a large saucepan, cook garlic in olive oil for about 1 minute. Stir in rice, cook and stir about 1 minute. Add the broth, peppers, carrots and seasonings.
- Bring to boil. Reduce heat and simmer for 15 -2 0 minutes or until rice is tender.
- Stir in zucchini and tomatoes, cook for another 3 minutes.
- Cool and transfer to containers – this soup may be frozen for up to 3 months.
- To serve immediately, cook 3-5 minutes longer or until zucchini is tender.
Thanksgiving Cabbage Salad
- 2 medium apples, chopped
- 1 tablespoon of lemon juice
- 1 cup heavy whipping cream
- 2 tablespoons of sugar
- 2 tablespoons of cumin seeds
- ½ teaspoon of salt
- 1/4 teaspoon of pepper
- 1 tablespoon of red wine vinegar
- 6 cups of shredded green cabbage
- 2 cups of shredded red cabbage
- 2/3 cups of dried cranberries
- In a small bowl, combine apples and lemon juice.
- In another bowl, combine the cream, sugar and cumin seeds, salt and pepper and gradually whisk in the vinegar.
- In a large bowl, combine green cabbage, red cabbage, cranberries and apples.
- Add dressing and gently toss to coat.
- Cover and refrigerate for at least 1 hour before serving.
Honey Apple Turkey Breast
- ¾ cups of frozen apple juice, thawed
- 1/3 cup of honey
- 1 tablespoon of ground mustard
- 1 bone-in turkey breast (6-7 lbs.)
- In a small saucepan, combine the apple juice concentrate, honey and mustard. Cook over low heat for about 3 minutes, until just blended, stirring occasionally.
- Remove skin from turkey breast if desired, place on a rack in a tin foil-lined shallow roasting pan. Pour honey mixture over turkey.
- Bake, uncovered at 325F for 2-2-1/2 hours or until thermometer reads 180F, basting with pan juices every 30 minutes. Cover loosely with foil if turkey browns too quickly.
- Cover and let stand for about 15 minutes before serving.
Roasted Vegetable Medley
- 3 Yukon gold potatoes, cut into wedges
- 2 medium sweet red peppers, cut into 1-inch pieces
- 1 small butternut squash, peeled and cubed
- 1 medium sweet potato, peeled and cubed
- I medium red onion, quartered
- 3 tablespoons of olive oil
- 2 tablespoons of balsamic vinegar
- 2 tablespoons of minced fresh rosemary or 2 tablespoons of dried rosemary, crushed
- 1 tablespoon of minced fresh thyme or 1 teaspoon of dried thyme
- 1 teaspoon of salt
- ½ teaspoon of pepper
- In a large bowl, combine the potatoes, red peppers, squash, sweet potato and onion.
- In a small bowl, whisk the oil, vinegar and seasonings. Pour over vegetables and toss to coat.
- Transfer to two greased 15 x 10 x 1 inch baking pans.
- Bake, uncovered at 425F for 30-40 minutes or until tender, stirring occasionally.
Twice Baked Potatoes
- 2 medium baking potatoes
- 2 tablespoons of butter
- ¼ cup of milk
- 1 bacon strip, cooked and crumbled
- 1 tablespoon of finely chopped onion
- 1 tablespoon of minced chives
- ¼ teaspoon of salt and a dash of pepper
- ½ cup of shredded cheddar cheese, divided
- Bake potatoes at 375F for 1 hour or until tender.
- When cooled enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell.
- In a small bowl, mash the pulp with butter. Stir in the milk, bacon, onion, chives, salt, pepper and 1.3 cup of cheddar cheese.
- Place on a baking sheet and bake at 375F for 20 – 25 minutes or until cheese is melted.
Crescent Dinner Rolls
- 5-1/2 – 6 cups of flour
- ½ cup of sugar
- 1 tablespoon of quick-rise yeast
- 2 teaspoons of salt
- 1 cup of milk
- ½ cup of canola oil
- 3 eggs
- 2 tablespoons of butter, melted
- In a large bowl, combine 3 cups of flour, sugar, yeast and salt.
- In a small saucepan, heat milk and oil to about 120F.
- Add to dry ingredients, beat until just moistened.
- Add eggs, beat until smooth. Stir in the remaining flour to form a soft dough. (It will be a little sticky)
- Turn onto floured surface; kneed until smooth and elastic – about 6-8 minutes. Cover and let rest for about 10 minutes.
- Divide dough into thirds. Roll each portion into 12 inch circle, brush with butter. Cut each circle into 12 wedges.
- Roll up wedges from the wide end and place point down 2 inches apart on baking sheet, coated with cooking spray. Curve the ends to form crescent rolls. Cover and let rise until nearly double, about 30 minutes.
- Bake at 400F for 10-12 minutes or until golden brown.
Sweet Potato Pie
- 1-2/3 cups of pie crust (or make your own)
- ¼ cup of chopped pecans
- 3-4 tablespoons of cold water
- 3 eggs
- 2 cans (15 oz. each) of sweet potatoes, drained
- 1 can (141 can (14 oz.) of sweet condensed milk
- 1-1/2 to 2 teaspoons of pumpkin pie spice
- 1 teaspoon of vanilla extract
- ½ teaspoon of salt
Whipped topping and additional pecans for decorating the top
- In a small bowl, combine pie crust mix and pecans. Gradually add water, tossing with a fork until dough forms a ball.
- Roll out to fit 9-inch deep-dish pie plate. Transfer pastry to pie plate, flute edges and set aside.
- In a food processor, combine the eggs, sweet potatoes, milk, pumpkin pie spice, vanilla and salt. Blend until smooth. Pour into pastry.
- Bake at 425F for 15 minutes. Reduce heat to 350F, bake 30-35 minutes longer or until knife, inserted near the centre comes out clean.
- Cool on a wire rack.
- Garnish with whipped topping and pecans if desired.
Hope this information was helpful to you – please send me your comments, suggestions and experiences – your input is always welcomed and very much appreciated!