Congrats to the winners of my giveaway! Leah, Allison, and Marci each won a pantry can of the limited edition THRIVE Holiday Hot Cocoa Mix! Thank you to everyone who participated. I truly appreciate your support. Don't forget to like my Facebook page and participate in Project Preparedness as we get ready for Black Friday! Pre-Order forms are now available!!
What is on the menu for your Thanksgiving dinner?
What is on the menu for your Thanksgiving dinner?
Will you be using THRIVE foods in your recipes?
Here's what I will be making for Turkey Day:
CROCK-POT TURKEY
We're only feeding 4 adults, so I don't need a huge bird. Instead, I'm adapting ideas from two different recipes (Gaining Mommymentum and Carrie This Home) to make a small turkey breast in the crock pot. |
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Apple, sliced
Onion, cut into wedges
1 packet dry onion soup mix
3 Tbsp butter
Fill turkey breast cavity with apple slices and onion wedges. Rub the turkey with dry onion soup mix. Place in greased slow cooker (breast side up). Cut butter into 3 pieces and place on top of turkey. Cover and cook on low 7-8 hours, or until internal temp reaches 175-180 degrees. I've heard that the meat just slides right off the bones. :) I'll use the drippings to make gravy too.
STUFFING
I tried Pioneer Woman's recipe a couple years ago and I'm never ever going back to the boxed variety again!
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1 loaf French bread
1 stick butter
4 cups low-sodium chicken broth
1/2 tsp dried basil
1/2 tsp thyme
2-3 tsp fresh rosemary, chopped
Salt to taste
Cut up the breads into small pieces and dry on baking sheets for 24 hours. In large skillet, melt butter over medium heat and cook onions and celery until translucent. Add chicken broth and bring to a boil. Stir in seasonings. Mix bread crumbs in a large bowl and ladle broth mixture in, tossing lightly and adding seasonings as you go. Bake in a baking dish at 350 degrees for 20-25 minutes.
CRANBERRY-POMEGRANATE SAUCE
Again, Pioneer Woman stole my heart. I love anything with pomegranate in it!
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16 fluid ounces pomegranate juice
3/4 cups sugar, more or less to taste
Combine and cook over medium-low for 20 minutes, stirring occasionally. Cool in the fridge (it will thicken up).
SWEET POTATO CASSEROLE
I can never decide what kind of topping I want on my sweet potato casserole, so I decided to use this fun idea from Cooking Classy, but I'm trying out a different recipe from Center Cut Cook.
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2/3 cup granulated sugar
1/4 tsp salt
3/4 tsp vanilla extract
3 Tbsp unsalted butter, melted
1/3 cup brown sugar
1 1/2 Tbsp flour
1/4 cup finely chopped pecans
1 1/2 Tbsp butter, melted
1/4 tsp vanilla extract
mini marshmallows
Whip together sweet potatoes, granulated sugar, 1/4 tsp salt, 3/4 tsp vanilla extract, egg, and 3 Tbsp melted butter until light and fluffy. Bake in greased 9x9 casserole dish at 350 degrees for 30 minutes. Combine brown sugar, flour, pecans, 1 1/2 Tbsp melted butter, and 1/4 tsp vanilla extract. Sprinkle crust over casserole, alternating rows with marshmallows. Bake another 10-15 minutes until crust is lightly browned and marshmallows are melted.
PUMPKIN CAKE
I don't like pie. I know, y'all think I'm crazy. But a few years ago, I tried this pumpkin cake and my Thanksgiving dessert woes were over. I got the recipe from my awesome friend Meg Meadows (shared with her permission).
1 yellow cake mix (minus 1 cup for later)
1/2 cup melted butter
Mix and spread in 9x13 pan.
15 oz can pumpkin
3/4 cup brown sugar
1/4 cup granulated sugar
1 tsp pumpkin pie spice
1/4 tsp salt
3/4 cup evaporated milk
1 tsp vanilla
Mix and pour over the crust.
1 cup cake mix
1 tsp cinnamon
1/4 cup sugar
1/4 cup cold butter, cut into small pieces
Stir together the cake mix, cinnamon, and sugar. Cut in the butter. Crumble over the top of the cake mixture. Bake at 350 degrees for 40-45 minutes.
I will probably mix up some Orchard Apple Drink Mix and bake up some crescent rolls, too.
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