Contact

4931 Tesla Drive #C, Bowie, MD 20715,
202-777-2039 [email protected]
Do you want content like this delivered to your inbox?
Share
Share

6 Irresistible Thanksgiving Recipes

Will Stein

As a child, Will Stein was moved to a new home and enrolled in a new school every year, as his parents looked to escape debt and inch their way to pro...

As a child, Will Stein was moved to a new home and enrolled in a new school every year, as his parents looked to escape debt and inch their way to pro...

Nov 19 10 minutes read



In my humble opinion, Thanksgiving is one of the best (if not the best) holidays of the year. Between food, family, being grateful, traditions, and leftovers, there isnt much that this wonderful day is lacking. 


As we are fast approaching the day, I sometimes find myself scrambling to remember recipes for the big turkey dinner or ideas on what to do with leftovers. If you’re anything like me, it helps to have it all right at my fingertips.


To make your holiday a little easier, here are a few tried and true delicious recipes to help make your day a breeze!



Appetizer:

Spicy Artichoke Dip 

-8 oz softened Cream Cheese

-½ cup mayo

-½ cup sour cream 

-1 cup Parmesan cheese 

-3 cloves garlic

-½ can sliced jalapenos

-14oz artichoke hearts (canned)


In a food processor/blender, mix cream cheese, sour cream, mayo and Parmesan cheese until blended. Add garlic and jalapenos and

blend. Add artichoke and blend.

Pour into a glass dish and bake at 425* for 45 minutes. 

**This can be made the night before and refrigerated, just pop into the oven when ready! 

Serve with chips or bread for dipping



Main Entree:

Delicious Roasted Turkey with Creamy Gravy 

Turkey 

- Turkey or turkey breast, thawed 

- 1 stick softened butter 

- Salt and pepper to taste

- Garlic powder 

- Oregano 

- 1 onion, chopped 

- 4 carrots, chopped 

- 1 apple, chopped


Gravy 


- 1 stick butter 

- 1 ½ cups yellow onion, chopped 

- ¼ cup flour

- 1 tsp kosher salt 

- ½ tsp black pepper 

- Defatted turkey drippings, plus chicken stock (totaling 2 cups), heated

- 1 tbsp brandy or cognac 

- 1 tbsp white wine

- 1 tbsp heavy cream 


Mix together softened butter, salt, pepper, garlic powder, and oregano until a paste-like consistency. Preheat the oven to 325* and pull the neck and giblets out of the cavity. Rinse and dry the turkey with paper towels. Take the butter mixture and rub all over the inside and outside of the turkey until evenly coated. Fill the turkey with the chopped onions, carrots and apples and place breast-side up in a roasting pan. Tent with foil and roast for 2 hours (for a 10-12lb turkey; add an extra 15 minutes per pound for larger bird) Remove the foil and crank the oven to 425*. Roast for another hour or until the meat at the thigh registers 165 degrees F. Let rest while you make the gravy.

For gravy, in a large saute pan, cook butter and onions over med-low heat for  

12-15 minutes until onions are lightly browned. Don’t rush this step, its important 

that the onions are softened and browned. Sprinkle the flour into the pan with 

onions and whisk it, then add salt and pepper. Cook for 2-3 minutes. Add the hot 

chicken stock mixture and brandy/cognac and cook uncovered for 4-5 minutes 

until thickened. Add wine and cream, if desired. Season to taste and serve  


Side Dish:

Roasted Sweet Potatoes with Honey and Cinnamon 

- 4 sweet potatoes, peeled and cut into 1 in. cubes 

- ¼ cup extra virgin olive oil, plus more for drizzling potatoes after cooked 

- ¼ cup honey 

- 2 tsp ground cinnamon 

- Salt and black pepper 


Preheat oven to 375*. Lay the sweet potatoes in a single layer on a roasting tray. Drizzle 

the olive oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25-30 minutes 

until tender. Take sweet potatoes out of the oven and transfer them to a serving dish. 

Drizzle with additional olive oil. 


Dessert

Four Flavor Sheet Pan Pie

Crusts:

- Two 14.1 ounce boxes refrigerated rolled pie crust (4 crusts total) 

- All purpose flour for dusting

- 1 large egg, lightly beaten

- ¼ cup turbinado sugar 

Apple Pie:

- 2 pounds mixed apples (such as Granny Smith, Gala, McIntosh), peeled, cored and sliced ¼ in thick 

- ¼ cup granulated sugar 

- 1 tbsp fresh lemon juice 

- 4 tbsp unsalted butter

- 2 tsp all purpose flour 

- ¾ tsp ground cinnamon 

- Kosher salt

Sour Cherry Pie:

- 2 cups drained, jarred sour cherries plus ¾ cup juice from the jar 

- 2 tbsp cornstarch 

- ¼ cup granulated sugar

Pumpkin Pie:

- 1 ⅓ cups canned pure pumpkin puree 

- ⅔ cup evaporated milk 

- ½ cup granulated sugar

- 1 tsp pumpkin pie spice 

- 1 large egg 

Pecan Pie:

- ½ cup packed light brown sugar 

- ½ cup light corn syrup

- 4 tbsp unsalted butter, melted 

- 1 tsp pure vanilla extract 

- 2 large eggs 

- Kosher salt 

- ¾ cup roasted pecan halves 

For the crusts: Preheat the oven to 350*. Unroll 3 of the pie crusts on a lightly floured work surface. Stack them on top of each other. Roll out the thick layered dough to a 15 by 21 inch rectangle. Press into a rimmed baking sheet so that the crust comes up the sides and hangs over slightly. This will be the bottom crust. Chill until ready to use, at least 30 minutes.  Use the remaining crust for the top of the pie. Unroll it on a lightly floured work surface and roll it to a 14-by-18in rectangle. Cut the dough in half so you have two 7-by-9 inch pieces. One half will be the top crust for the apple portion of the pie. Cut the other half into 1inch diagonal strips to use for the lattice on the cherry pie. Place the rectangle and strips on a parchment-lined baking sheet and chill until ready to use. 

For the apple pie, toss the apples in a medium bowl with the sugar and lemon juice. Melt the butter in a large skillet over med-high heat, add the apples and cook, stirring occasionally, until tender, about 10 minutes. Stir in the flour, cinnamon, and a pinch of salt and cook until thickened, about a minutes more. Cool completely.  

For the sour cherry pie, place the cherries in a medium bowl. Whisk ¼ cup cherry juice with the cornstarch in a small saucepan until completely smooth. Add the remaining cherry juice and sugar and bring to a boil over med-high heat. Cook, whisking constantly, until thick and glossy, about 30 seconds. Pour the sauce over the cherries and gently fold to combine. Cool completely.

For the pumpkin pie: whisk together the pumpkin, evaporated milk, sugar, pumpkin pie spice and the egg in a medium bowl until smooth. Set aside.

For the pecan pie, whisk together the brown sugar, corn syrup, butter, vanilla, eggs and a pinch of salt in a medium bowl until smooth. Fold in the pecans and set aside. 

Once all the fillings are made, begin assembling the pie. Remove both baking sheets with dough from the refrigerator.  

Visualize the sheet pan is divided in half lengthwise and then crosswise so you have 4 equal quadrants. Each quadrant will hold a different pie filling. Prick the bottom crust all over with a fork so it doesn't puff up. 

Add the pie fillings in this order: Add apple pie filling to the upper left quadrant of the crust. Spread it to cover a 7-by-9inch rectangle. Moving counterclockwise, pour the pumpkin filling right under the apple pie filling and spread it the same size as the apple filling. Spread out the cherry filling next to the pumpkin filling. Fill the top right empty space with the pecan filling. 

Cover the apple pie quadrant with the reserved rectangle of dough. Lay the pie strips out diagonally over the cherry pie quadrant. Press any remaining strips of dough around the edge of the pie to thicken the rim. Crimp the edge of the pie, making sure to incorporate and crimp together the dough from the apple quadrant. Brush the edges and the dough on top of the pie with egg and sprinkle with turbinado sugar. Cut decorative slits in the apple pie crust. 

Bake until all pies are set and the crust on the apple pie and cherry pie is golden and crisp, 55 minutes to 1 hour. 


Leftover Idea:

Leftover Thanksgiving Pull Apart Sliders 

- 1 ¼ cups leftover gravy 

- 2 cups (about 8 oz) shredded leftover turkey 

- 12 pack pull-apart dinner rolls 

- 2 cups leftover stuffing

- ½ cup leftover cranberry sauce 

- 1 heaping cup leftover mashed potatoes, warmed 

- 6 slices provolone

- 1 tbsp unsalted butter, melted 

- Flaky sea salt, for sprinkling 

Combine the gravy and turkey in a medium saucepan and set over medium heat. Cook, stirring occasionally, until the gravy is hot and bubbling, 3 to 5 minutes. Turn off the heat, cover and set aside. 

Put a race in the center of the overn and preheat the broiler. Split the attached dinner rolls in half horizontally, keeping them attached. Put the top and bottom halves cut-side up on a baking sheet. Cover the bottom half with the stuffing. Broil until toasted, 1-3 minutes. Preheat the oven to 400*. Spread the cut side of the top rolls with cranberry sauce. Cover stuffing with warmed up mashed potatoes, then use the back of the small spoon to make 12 wells (1 for each slider) in the potatoes. Spoon the turkey and gravy into the wells (it will spill over the wells but this is okay) then cover with overlapping slices of provolone. Cover with the roll tops, then brush the tops with the melted butter. Sprinkle with flaky sea salt. Bake until the bread is toasted and the cheese is melted, 10 to 12 minutes. Serve immediately.



With recipes this delicious, your Thanksgiving dinner will be a breeze and a hit! 

Have a Happy Turkey Day! 

We use cookies to enhance your browsing experience and deliver our services. By continuing to visit this site, you agree to our use of cookies. More info