Thanksgiving is my absolute favorite holiday of the year.
It’s the one time of year I normally get together with my extended family, we eat until we can’t think (thank goodness for elastic waistbands), laugh until we cry and just have the best time. Before my grandmother passed away a few years ago, we always spent Thanksgiving at her house and even though she is no longer with us, the scenery has changed and traditions have evolved, I still think of her and how special it was spending the holiday together. With the pandemic we won’t be traveling to my aunt’s house and we’ll be keeping it small, but you better believe we’ll be whipping up all of our favorites!
Here are a few that I just had to share with you:
Brining the turkey is not the only way to get a moist and juicy turkey but it sure does add some amazing flavor and dimension. This is the brine recipe that my husband prefers to use.
3 c. apple juice or apple cider
2 gallons cold water
4 tbsp. fresh rosemary leaves
5 cloves garlic, minced
1 1/2 c. kosher Salt
2 c. brown sugar
3 tbsp. peppercorns
5 whole bay leaves
Peel of three large oranges
1 XL brine bag
Home Depot bucket
Adding root vegetables to your usual mashed potatoes is a fun twist to this holiday staple and you will
hardly notice the difference.
1.5 lb of your favorite potato for mashing – russet, Yukon gold, red, etc.
½ lb root vegetables of choice – parsnip, turnip, celery root, carrots
Unsalted Butter, to taste
Salt, to taste
Pepper, to taste
Garlic Powder, to taste
Milk, to obtain desired consistency
This is a recipe that my husband brought to our tradition from his family. This stuffing recipe is what his
godfather used to make each year for their family. It is not for the faint at heart but is oh so delicious!
1 lb bulk sausage (we use Jamestown)
1 lb ground beef
2 large loaves of white bread
1 lb butter & 1/4 lb margarine
1 head celery (chopped)
2 or 3 onions (chopped)
1-1/2 tbsp poultry seasoning
4 or 5 eggs
A little milk, if needed to moisten
Another twist to stuffing and this one comes from my grandmother. She always made this with Stove
Top for those that don’t like oysters. If I am being honest, you wouldn’t ever know oysters were in it!
2 qts dry bread crumbs
1 pint oysters
¼ lb butter
1 tbsp poultry seasoning
2 tsp salt
1 cup turkey drippings
1 onion, chopped
I tried this recipe out the first year after graduating college and it has been a thanksgiving staple ever
since. One year I forgot the pumpkin roll at home and I still haven’t heard the end of it. Don’t be
intimidate by rolling the cake – it’s super easy and well worth the effort!
1 cup sugar
2/3 cup solid packed pumpkin puree
1 tsp lemon juice
¾ cup flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ground ginger
½ tsp nutmeg ½ tsp salt
Confectioner’s sugar for dusting
1 cup confectioner’s sugar
2 – 3oz. packages cream cheese
4 tbsp (1/2 stick) butter
½ tsp vanilla
Beat eggs at high speed for 5 minutes
Gradually beat in one cup of sugar
Stir in the pumpkin and lemon juice
Sift together flour, baking powder, cinnamon, ginger, nutmeg and salt
Fold the dry ingredients into the egg mixture
Pour batter into a greased and floured 15 x 10 x ½ inch baking pan
Bake at 375 degrees for approximately 15 minutes
Remove from an oven and loosen sides with a spatula or knife and turn out on a kitchen towel
with confectioner’s sugar on it
Gently roll the cake and towel together (while it’s still warm), jelly-roll style and allow to cool.
Allow the cakes to cool overnight, if possible.
Allow all ingredients for the filling to come to room temperature
Prepare the filling by beating all the ingredients together until smooth
Carefully unroll the cooled cake and spread the filling on the top
Carefully roll the cake up again
Wrap in plastic wrap and store in the fridge. Can also be frozen for a future date.
I have yet to find the size cream cheese packages recommended in the recipe, so I buy the 8oz
packages and just roll with it. Don’t fret.
I also have yet to use that exact pan size…use the pan that is the closest to those dimensions
and roll with it. (see what I did there…haha)
Confectioner’s sugar is a nightmare so when making the filling don’t put all of it in at once. Go
slow so you don’t end up with a light dusting all over your kitchen.
Rolling the cake is not hard and you will not crack your cake if you’re using a pan that is close the
dimensions above and the cake is still warm when you roll it.
When you unroll it, don’t try to make it lay flat. Use one hand to gently support the underside of
it while the other hand is spreading the delicious filling.
Happy Thanksgiving friends and let us know how you like these if you try any! We'd love to hear! email@example.com is the place to tell us, or on our chat feature.