Thanksgiving is less than one week away! I can hardly believe it!
Its one of my favorite holidays, because I look forward to preparing family favorites each year. The thanksgiving meal is seriously such a special thing for me.
With that being said, I wanted to share the tried and true recipes we have used and have grown to love and look forward to!
I’ll be sharing our Herb Roasted Turkey, Fresh Green Beans, Loaded Mashed Potatoes, Rosemary Rolls, and Pumpkin Pie recipes with you!
ALL of these are delicious!
Herb Roasted Turkey Recipe By Sandra Lee
- 1 (13 pound) frozen Turkey breast, thawed
- 1/4 cup canola oil
- 2tsp chopped fresh rosemary
- 1T chopped fresh thyme
- 1T chopped fresh sage
- 1/2tsp chile powder
- 2tsp garlic powder
- 1/2tsp crushed red pepper flakes
- kosher salt and freshly ground pepper
- 1C chicken broth
- Preheat the oven to 350 degrees F.
- Remove the legs, thighs, and wings from the turkey, or cook with them- and just adjust your cooking time for a standard turkey with all parts.
- In a bowl, stir together the oil, rosemary, sage, thyme, garlic powder, chile powder, red pepper flakes, salt & pepper.
- Insert your hard under the skin of the breast and gently separate the skin from the muscle, and then put a spoonful of the herb oil inside and rub it around. This really makes the flavor of the turkey amazing!
- Spoon the remaining oil on the outside of the turkey.
- Pour the broth into the bottom of your roasting pan (and set the turkey on a wire rack).
- Roast the turkey for 55-60 minutes.
- INCREASE the temperature to 450 degrees F and cook until the skin of the turkey is browned and your inserted thermometer reads at least 165 degrees F when inserted in the thickest part of the turkey, about 15-20 minutes.
- Let the turkety rest for 15 minutes before carving so the temperature of the turkey rises to 180 degrees F.
** Adjust the cooking time if you decided to opt out of using just the breast and you cook the whole turkey. I’ve done this recipe both ways. Its delicious every time!
Fresh Green Beans by Pioneer Woman
I always double this recipe- its delicious and goes fast!
- 1lb fresh green beans
- 2T bacon grease (or 1T bacon grease and 1T olive oil)
- 2 clovies garlic
- 1C chopped onion
- 1C chicken broth
- 1/2C chopped red bell pepper
- 1/2tsp salt
- ground black pepper to taste
- Snap the ends off of the green beans or cut them off in a bunch
- Melt the bacon grease in a skillet over medium heat. Add garlic and onions and cook for a minute. Then add the green beans and cook for a minute until they turn bright green.
- Add chicken broth, chopped bell pepper, salt & pepper. Turn heat to low and cover. Leave the lid cracked, and cook for 20-30 minutes or until liquid evaporates and beans are fairly soft, yet still a bit crisp.
- You can add more chicken broth during the cooking process, let it cook all the way and let the onions caramelize.
Loaded Mashed Potatoes by Swanson
We usually double this recipe as well. I’ve used russet and yukon gold potatoes, both turn out well.
- 2 cups Swanson® Chicken Broth or Swanson® Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
- 2 1/2 pounds potato, peeled and cut into 1-inch pieces (about 6 cups)
- 1/2 cup light cream
- 1/2 cup sour cream
- 1/4 cup chopped fresh chives
- 2 tablespoons butter
- 3 slices bacon, cooked and crumbled (about 3 tablespoons)
- Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil.
- Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Do not drain.
- Mash the potato mixture with the light cream, sour cream, chives, butter and 2 tablespoons bacon. Season to taste. Sprinkle with the remaining bacon.
Ever watch the FRIENDS episode about the cookies? Turns out Pheobe’s grandma’s cookie recipe was off of the back of the nestle tollhouse package— well this is the same. This is straight off of the can of Libby’s and my mom has made it for as long as I can remember. Its delicious! If it ain’t broke, don’t fix it.
Our Favorite Pumpkin Pie Recipe by Libby's
- 1 (9 inch) unbaked deep dish pie crust
- 3/4 cup white sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 eggs
- 1 (15 ounce) can LIBBY’S® 100% Pure Pumpkin
- 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk
- Preheat oven to 425 degrees F.
- Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell
- Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)
There is no recipe needed for this, just a really cool Thanksgiving hack for you!
Use whatever rolls you have, whether its frozen or fresh, and put some melted butter on top of each roll and sprinkle some chopped fresh rosemary over them (you should have left over if you used the herb turkey recipe) and put them in the oven to warm! If you are using frozen rolls, cook them according to the package instructions and then when they are done, or almost done remove them add butter and rosemary and pop them back in to warm and you will have amazing artisan tasting bread. We all loved it when I did this last year! It made the rolls taste SOO fancy!
I hope you try some of these recipes and that you have a Happy Thanksgiving!