If you’re struggling to come up with some yummy ideas for Thanksgiving Dinner – here are some delicious recipes that will impress any relative!
Adobe-Rubbed Stuffed Turkey (Courtesy of Molli Sauces)
- 1 jar Mölli Oaxaca Marinade (You can find this at Central Market)
- 2 tbsp. honey
- 1 tbsp. kosher salt, plus more to taste
- 1 12 lb. turkey
- 1 large onion, quartered
- 1 orange, quartered
- In a bowl, mix Oaxaca marinade, honey and salt until fully integrated. Set Oaxaca rub aside.
- Heat oven to 500° and place rack in bottom third of oven. Pat turkey dry with clean paper towels. Rub outside of turkey with Oaxaca rub and stuff with onions and oranges; transfer turkey breast side up to a rack set in a roasting pan. Roast for 30 minutes; lower heat to 325° and cook for 30 minutes more. Remove turkey from oven and, flip turkey breast side down. Roast, basting occasionally, until an instant-read thermometer inserted into a thigh but not touching the bone registers 165°, about 3 hours total for a 12-lb. turkey. Lower oven to 150°. Transfer turkey, breast side up, to a baking sheet; return to oven to keep warm. Remove turkey from oven 15 minutes before serving. Save roasting pan for Port gravy recipe.
- Serve this delicious turkey with our Port Gravy recipe on the side. You will love it!!
Savory Apple-Italian Sausage Bread Pudding Recipe (Courtesy of San Antonio Blogger, Wendy Weekend Gourmet )
- 8 ounces sourdough bread, cut into 1-inch cubes
- 3 tbs. olive oil
- 2 cloves garlic, finely minced or grated
- 1 tsp. chopped Italian parsley
- 3 tbs. butter
- 1 cup diced yellow onion
- 1 cup diced celery
- 1 Honeycrisp apple — peel, core, and chop into 1/2-inch pieces
- 8 ounces cooked, crumbled Italian sausage
- 1 cup coarsely grated sharp cheddar [NOTE: I used Cabot Alpine Sharp Cheddar]
- 1 3/4 cups half and half
- 3 large eggs
- 1 tbs. chopped Italian parsley
- 1 tsp. poultry seasoning
- 1/4 tsp. cinnamon
- Salt & pepper to taste
Directions: Step 1: Preheat oven to 350. Add the cubed sourdough to a large mixing bowl. Drizzle with the olive oil and add the garlic and chopped parsley. Toss well, until the bread cubes are evenly coated with the oil and seasoning. Arrange on a large rimmed baking sheet. Bake for 20 minutes, until the cubes are browned. Step 2: Add the butter to a large skillet over medium heat. Add the onion and celery and cook until the onion begins to soften and get some color — about 4 minutes. Add the apple and cook until the apples begins to soften. While the veggies and apple mixture is cooking, make the custard: add the half and half and eggs to a large measuring cup and whisk until combined. Set aside. Step 3: Add the toasted sourdough cubes to a large mixing bowl. Add the crumbled Italian sausage, sharp cheddar, and apple-veggie mixture. Add the custard and stir to combine evenly. Push the bread cubes into the custard. Let sit for 10 minutes, stirring 2-3 times to ensure all the bread sits in the custard. Step 4: Butter a deep 2-quart casserole dish. Ladle the bread pudding mixture into the casserole. Cover with foil and bake at 350 for 30 minutes. Remove the foil and cook the bread pudding an additional 30 minutes, until browned. Let cool 30 minutes before serving.
Classic Buttermilk Pie (Courtesy of Southern Living)
- 1 1/2 cups sugar
- 3 tablespoons all-purpose flour
- 3 large eggs
- 1 cup buttermilk
- 1/2 cup butter, melted
- 1 tablespoon loosely packed lemon zest
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- Pastry Crust of your choice
Garnishes: fresh berries, whipped cream, fresh mint
Directions: 1. Preheat oven to 350°. Whisk together first 2 ingredients in a large bowl. Whisk eggs and next 5 ingredients into flour mixture; pour into Perfect Pastry Crust. 2. Bake at 350° for 35 to 45 minutes or until almost set, shielding edges with aluminum foil after 15 minutes. Transfer to a wire rack, and cool 1 hour.