Thanksgiving Day Menu

K
G and L
T
MOM

Breakfast
Oatmeal, Toast, Eggs, ​possibly ​French Toast Casserole

Nibbles and Lunch

Cheese
Crackers NOT SALTINES
Sausage

Pickles
Olives
Onion Dip
Dill Dip

Celery
Carrots
Broccoli
Cauliflower

Deviled Eggs
Grape Jelly Meatballs
Pumpkin Bread
Banana Bread
Chex Mix

Dinner
Turkey
Gravy
Stuffing
Mashed Potatoes
Green Bean Casserole​`
Sweet Potato Casserole
Orange Salad
Scalloped Corn
Crescent Rolls
Chinese Salad
Pumpkin Pie​, ​Apple Dumplings
 French Toast Casserole
● 1 loaf French bread (13 to 16 ounces)
● 8 large eggs
● 2 cups half-and-half
● 1 cup milk
● 2 tablespoons ​granulated sugar
● 1 teaspoon ​vanilla extract
● 1/4 teaspoon ground cinnamon
● 1/4 teaspoon ground nutmeg
● Dash salt
● Praline Topping, recipe follows
● Maple syrup

Directions 
Slice ​French bread​ into 20 slices, 1-inch each. (Use any extra bread for garlic toast or ​bread crumbs​ ).
Arrange slices in a generously buttered 9 by 13-inch flat ​baking dish​ in 2 rows, overlapping the slices. In
a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat
with a​rotary beater​ or whisk until blended but not too bubbly. Pour mixture over the bread slices, making
sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices.
Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.
Serve with maple syrup.

Praline Topping: 
● 1/2 pound (2 sticks) butter
● 1 cup packed light brown sugar
● 1 cup chopped pecans
● 2 tablespoons light corn syrup
● 1/2 teaspoon ground cinnamon
● 1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked ​French Toast
Casserole.
 

Onion Dip 

Ingredients 
● 2 tablespoons olive oil
● 1 1/2 cups diced onions
● 1/4 teaspoon kosher salt
● 1 1/2 cups sour cream
● 3/4 cup mayonnaise
● 1/4 teaspoon garlic powder
● 1/4 teaspoon ground white pepper
● 1/2 teaspoon kosher salt

Directions 
In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are
caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients,
and then add the cooled onions. Refrigerate and stir again before serving.
 
Donna’s Dill Dip
Ingredients:
1/2 Cup Hellmann’s Mayonnaise
1/2 Cup Sour Cream
3 oz Cream Cheese, Softened
1 Tbsp Dill Weed
1 Tsp Seasoned Salt
1 Tsp Chopped Onion Flakes
1 Tsp Parsley
Round Pumpernickel Bread Loaf or Veggies if Gluten Free
Directions:
Begin by mixing the mayo, sour cream and cream cheese. Mix this well until it is no longer
lumpy, then add in the remaining ingredients. I believe it taste best after being chilled in the
fridge for 1-2 hours.
Then, cut the center out of the pumpernickel bread loaf and pour it in the center of the loaf,
serving with the chunks of bread. This is also delicious with veggies, pretzels, and chips.
Note: I used dried herbs; however, you could use fresh but the amounts will need to be
altered.
 Deviled Eggs
● 12 large eggs
● Ice water
● 6 tablespoons mayonnaise
● 2 teaspoons mustard
● 1 pinch cayenne pepper
● Salt and black pepper
● Paprika, for dusting
 
Grape Jelly Meatballs

Ingredients:

● 1 1/2 cups chili sauce

● 1 cup grape jelly (can use currant jelly)
● 1 to 3 teaspoons Dijon mustard
● 1 pound lean ground beef
● 1 egg, lightly beaten
● 3 tablespoons fine dry bread crumbs
● 1/2 teaspoon salt

Preparation:
Combine chili sauce, grape jelly, and mustard in Crock Pot and stir well. Cook, covered, on high while
preparing meatballs to bake.
Combine remaining meatball ingredients and mix thoroughly. Shape into 30 meatballs. Bake meatballs
in a preheated 400 degree oven for 15 to 20 minutes; drain well. Add meatballs to sauce, stir to coat,
cover and cook on LOW for 5 to 7 hours.
 Pumpkin Bread

● 3 cups sugar
● 1 cup vegetable oil
● 4 eggs beaten
● 16 oz pumpkin
● 3 ½ cu flour
● 2 t baking soda
● 1 t Allspice
● ½ t ground cloves
● 2 t salt
● 1 t baking powder
● 1 t nutmeg
● 1 t cinnamon
● ⅔ cu water

Preheat to 350. Grease two large loaf pans, line bottom of pan with waxed paper cut to fit!!!!
sift dry ingredients together. Cream oil and sugar, add eggs and pumpkin, mix well. Alternate
adding sifted ingredients and water to pumpkin mixture.
Pour into pans, bake 350 for 90 minutes. Bread should be pulling away from sides and toothpick
will come out clean. Cool for ten minute, turn out onto cooling rack and remove waxed paper.
 Banana Bread

Ingredients 
● 1 cup ​granulated sugar
● 8 tablespoons (1 stick) ​unsalted butter​ , room temperature
● 2 large eggs
● 3 ripe bananas
● 1 tablespoon milk
● 1 teaspoon ground ​cinnamon
● 2 cups ​all-purpose flour
● 1 teaspoon baking powder
● 1 teaspoon ​baking soda
● 1 teaspoon salt

Directions 
Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch ​loaf pan​ .
Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time,
beating well after each addition.
In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix
together the flour, baking powder, baking soda and salt.
Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just
until flour disappears.
Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the
center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto
rack and cool completely before slicing.
Spread slices with honey or serve with ​ice cream
 Chex Mix
● 1/2 cup butter or margarine
● 2 tablespoons Worcestershire sauce
● 1-1/4 teaspoons seasoned salt
● 1/4 teaspoon garlic salt
● 3 cups Wheat Chex square cereal
● 2 cups Rice Chex square cereal
● 1-1/2 cups peanuts
● 1-1/2 cups small pretzel rods

Preparation:
Preheat oven to 275 degrees F. Melt butter in a shallow pan. Stir in Worcestershire sauce, seasoned
salt, and garlic salt (not garlic powder). Add Wheat Chex, Rice Chex, nuts (peanuts, pecans or
cashews), and pretzel rods. Mix until all pieces are coated with the butter mixture.
Place on a shallow baking pan with sides. Bake for 40 minutes, stirring every 10 minutes.
Cool...enjoy!
●
 Turkey
Brine
* 3/4 cup kosher salt
* 1/2 cup light brown sugar
* 1 tablespoon black peppercorns
* 1 1/2 teaspoons allspice berries
* 1 1/2 teaspoons chopped ginger
* 1 gallon heavily iced water

Directions

2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied
ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring
to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

The night before you'd like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards
removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully
immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half
way through brining.

● 1 20-pound turkey
● 1/2 cup (packed) golden brown sugar
● 1/4 cup coarse salt
● 2 teaspoons onion powder
● 1 teaspoon garlic powder
● 1 teaspoon ground allspice
● 1 teaspoon ground cloves
● 1 teaspoon ground mace
● 2 large onions, quartered
● 2 cups canned low-salt chicken broth/apple juice/apple cider

Rinse turkey inside and out. Pat dry with paper towels. Place turkey on platter. Mix brown sugar,
salt, onion powder, garlic powder, allspice, cloves and mace in small bowl to blend well. Rub
brown sugar mixture all over outside of turkey. Refrigerate turkey uncovered 24 hours.
Position rack in bottom third of oven and preheat to ​300°F​. Arrange onion quarters in large
roasting pan. Place turkey atop onions. Tie turkey legs together. Tuck wings under turkey.
Sprinkle turkey with pepper. Cover loosely with foil.
Roast turkey 2 hours. Uncover; roast 30 minutes. Add 1 cup apple cider to roasting pan; baste
turkey with broth or I use the apple cider. Roast turkey 1 hour, basting occasionally. Add 1 cup
apple cider to roasting pan; continue to roast turkey until dark brown, basting with broth every
20 minutes, about 1 hour. Cover turkey loosely with foil; continue to roast until thermometer
inserted into innermost part of thigh registers 180°F, about 1 hour 30 minutes longer.
Transfer turkey to platter. Tent with foil and let stand 30 minutes.
 Gravy
● 1/4 cup olive oil
● 10 shallots, peeled
● 4 garlic cloves, peeled
● 12 ounces mixed wild mushrooms (such as oyster, morel and stemmed shiitake), sliced
● 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
● 1 tablespoon chopped fresh thyme or 1 teaspoon dried
● 2 teaspoons chopped fresh sage or 3/4 teaspoon dried rubbed sage
● 1/2 cup dry Marsala
● ½ cup dry sherry
● 1 1/2 cups chicken stock or canned low-salt broth
● 1 cup milk

Preheat oven to 300°F. Combine oil, shallots and garlic in small glass baking dish. Cover dish
with foil. Bake until shallots and garlic are very tender and pale golden, about 1 hour. Cool
slightly. Thinly slice shallots and garlic; reserve oil in dish. (Can be prepared 1 day ahead.
Cover separately and refrigerate.)
Transfer 1 tablespoon oil from baking dish to heavy large saucepan. Heat oil over medium-high
heat. Add mushrooms, rosemary, thyme, sage, and roasted shallots and garlic to saucepan;
sauté until mushrooms are tender, about 5 minutes. Add Marsala and Sherry; boil until syrupy,
about 6 minutes. Add stock; boil until liquid is reduced by half, about 10 minutes. Add cream;
boil until mixture thickens to sauce consistency, about 5 minutes. Season with salt and pepper.
Serve with turkey.
 Green Bean Casserole
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat
Free or Healthy Request®)
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions

● Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart
casserole.
● Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the
bean mixture. Sprinkle with the remaining onions.
● Bake for 5 minutes or until the onions are golden brown.
 Sweet Potato Casserole

● 2 large cans mashed yams

● ¼ cu brown sugar
● ½ t salt
● 1 ½ cu marshmallows
● 1 t nutmeg
● 1 t cinnamon
● ¼ cu cream
● 1 T butter, melted
● ½ cu chopped pecan

Blend Sweet potatoes, sugar, salt spices, butter, cream, ½ marshmallows. Spoon into buttered
dish. Top with pecans and marshmallows, bake for 20 minutes at 350.
 Orange Salad
● 2 small boxes orange jell-o
● 1 cu boiling water
● 1 pt orange sherbet
● 1 envelope dream whip prepared or 1 small cool whip
● 2 (11 oz) cans mandarin oranges, drained

Dissolve Jell-O into 1 cu boiling water. Add Sherbet, stir until dissolved. Add in Whip, gently fold
in oranges and chill until set.
 Scalloped Corn

● 3 (15 oz) cans creamed corn

● 2 eggs
● 1 cu crushed crackers
● ½ cu butter
● ½ t paprika
● ¼ t pepper

Directions:
● preheat oven to 350. butter 8x11x2 casserole
● mix corn, eggs, ¼ cu butter, ½ of the crumbs, pour into dish
● in another bowl mix butter, crumbs, paprika and pepper, sprinkle over casserole
● bake for 30-40 minutes until topping is browned and corn is bubbly around edges
 Chinese Salad
● large head Napa Cabbage
● 5-6 green onions
● 1 stick butter, melted
● 2 pk Ramen noodles (no flavor packet)
● 1 pk almonds (pecans)
● ½ cup sesame seeds
Dressing:
● ½ cup vegetable oil
● ¼ cup cider vinegar
● ½ cup sugar
● 1t soy sauce

Melt butter, toast Ramen, sesame seeds and nuts until brown. Shred cabbage, slice green
onions.
Combine dressing ingredients, bring to a boil stirring constantly, boil one minute. Cull, serve
over salad.
 Pumpkin Pie

Crust: (makes one crust)

● 1 3/4 cups graham cracker crumbs
● 3 tablespoons light brown sugar
● 1/2 teaspoon ground cinnamon
● 1 stick melted salted butter

Filling: (makes 2 pies)

● 1 ½ pints soft vanilla ice cream
● 3 eggs
● 1 ¾ cup pumpkin puree
● ¾ cup white sugar
● ½ t salt
● 1t cinnamon
● ¼ t ginger
● ¼ t nutmeg

For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch
pan. Set aside.

Preheat oven to 425

1. place ice cream next to over to soften
2. in large bowl whisk eggs, stir in pumpkin puree, sugar, salt, cinnamon, ginger, nutmeg. Mix in ice
cream until smooth. Pour into shells.
3. Bake for 15 minutes at 425. Reduce to 350 bake for another 30-40 minutes, until filling is set.
 

Apple Dumplings

Ingredients
Syrup
3 cups sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups water
6 tablespoons butter (or margarine)
Dough
5 cups all-purpose flour
5 teaspoons baking powder
2 1/2 teaspoons salt
1 2/3 cup lard (or shortening)
1 1/4 cups milk
Filling
10-12 medium-size apples, peeled, cored, sliced
2 cups sugar
ground cinnamon

Directions
Combine syrup ingredients in a medium-size pot. Bring to a boil, turn down heat and simmer
three minutes. Remove from heat. Add butter and leave to melt in pot while you prepare the rest
of the recipe.
Mix flour, baking powder, and salt in a large bowl. Cut in the lard. Add the milk, stirring to
combine then kneading lightly. Transfer to a floured surface. Divide dough into four balls. Divide
each ball into four more balls to end up with 16 small balls. Roll each ball into an approximately
7 to 8 inch circle. For filling, place about 2/3 cup sliced apples in each center. Top with 1/8 cup
sugar and a dash of ground cinnamon. Fold pastry over apple to something like a pouch. Place
prepared dumplings in two 9 x 13 greased pans, eight per pan. Pour syrup over dumplings,
dividing between the two pans.
Bake in a preheated 350-degree oven for about 45-50 minutes or until done. I bake on the
bottom rack the first half of the baking time then switch to the top rack. Serve with ice cream or
whipped cream.
Note: You can add raisins and/or chopped nuts to the filling for a more festive dessert.