Posts Tagged 'thanksgiving recipes'

Thanksgiving Plan and Prep

This was my 2015 Thanksgiving menu:

  • Turkey
  • Gravy
  • Cranapple sauce
  • Lemon-scented broccoli
  • Roasted sweet potatoes
  • Bread stuffing
  • Nana’s rice stuffing
  • Mashed butternut squash
  • Garden salad
  • Apple crisp


  • Make the cranapple sauce
  • Cook the rice and make the mashed potatoes for rice stuffing
  • Wash the sweet potatoes, let dry completely, wrap each one in foil


  • Chop the veggies and bread for the bread stuffing
  • Roast and mash the butternut squash
  • Mix the crisp topping (dry ingredients only) for apple crisp
  • Cut the broccoli florets


  • 9:30 – Turkey in oven (cook time for 13.5 lb bird, 3 hrs 15 min at 325)
  • 10:30 – Make the garden salad, cover and put in fridge
  • 11:00 – Slice apples for crisp
  • 11:30 – Put sweet potatoes in oven for 1 hour 15 min
  • 12:00 – Warm lemon, evoo, shallot, honey for broccoli
  • 12:45 – Remove turkey and sweet potatoes, increase oven to 350
  • 12:45 – Put stuffings in oven, bake 30 min
  • 1:00 – Put broccoli in microwave to steam, add lemon drizzle
  • 1:05 – Make gravy
  • 1:10 – Reheat butternut squash in microwave
  • 1:15 – Remove stuffings from oven, carve turkey
  • 1:30 – Dinner!
  • after meal – assemble apple crisp, bake



Butternut Squash Soup

My co-worker brought this into work for Soup Day and it was so delicious I had to ask for the recipe. I’ll be making this at Thanksgiving but also whenever I want something light, flavorful and substantive enough to be a meal. I made some very minor tweaks for my taste. As a side note, this soup is vegan but tasty enough for even the most voracious omnivore!

Butternut Squash Soup

2 Tbsp   Olive oil
4 cups yellow onion (about 3 large onions)
1 T Tbsp curry powder (your choice, but I used red curry powder)
5 lbs Butternut Squash
1½ lbs sweet apples (about 4), peeled, cored and cubed – golden delicious or honey crisp work well
2 tsp kosher salt
½ tsp freshly ground black pepper
2 cups water
2 cups good apple cider or juice

Cut the squash in half, remove the seeds and roast until tender (in a preheated, 400 degree oven for about 45 minutes). Scoop the flesh out.

Warm olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.

Peel, quarter, and core the apples. Cut into chunks.

Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Puree the soup (in batches) in a blender or a food processor fitted with a steel blade.

Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.

Thanksgiving Turkey Rosemary Seasoning

Rosemary Seasoning for Turkey

3/4 c. olive oil
3 Tbs. minced garlic
2 Tbs. chopped, fresh rosemary
1 Tbs. chopped, fresh basil
1 Tbs. Italian seasoning
1 tsp ground pepper
salt to taste

Combine all ingredients and set aside. Wash turkey, inside and out, pat dry. Remove any large fat deposits. Loosen skin from the breast. Spread generous amount of rosemary mixture under skin all over the turkey by sticking your hand all the way under but don’t break or tear the skin.

Roast turkey in a 325 degree preheated oven according to the chart below from

Net Weight (lb.) Unstuffed (hrs.) Stuffed (hrs.)
4½ to 7 2 to 2½ 2¼ to 2¾
7 to 9 2½ to 3 2¾ to 3½
9 to 18 3 to 3½ 3¾ to 4½
18 to 22 3½ to 4 4½ to 5
22 to 24 4 to 4½ 5 to 5½
24 to 30 4½ to 5 5½ to 6¼

Check for doneness 30 minutes before turkey is expected to be done. Turkey is fully cooked when the thigh’s internal temperature is 180 degrees. The thickest part of the breast should read 170 degrees and the center of the stuffing should be 165 degrees.

When done, let the turkey stand for 15 to 20 minutes before carving.

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