5 Recipes For Your Thanksgiving Meal
Thanksgiving is just around the corner and, if you’re like me, you are already daydreaming about all the delicious food you are going to consume. Not to mention the warm fuzzy feeling from being extra thankful and extra full. Everyone celebrates the holidays differently, so we wanted to tap into some of the different recipes our TCS team loves. Here’s our list of the 5 recipes you need for your Thanksgiving meal this year!
— 2 pkg. (16 oz. each) frozen French-cut green beans, thawed, drained
— 1 can (10-3/4 oz.) condensed cream of mushroom soup
— 1/2 lb. (8 oz.) Velveeta, cut into 1/2-inch cubes
— 1-1/2 cups hot water
— 1/4 cup butter
— 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1. Heat oven to 350ºF.
2. Combine beans and soup in 2-qt. casserole sprayed with cooking spray; top with VELVEETA.
3. Add hot water to butter in medium bowl; stir until melted. Stir in stuffing mix just until moistened. Spoon over bean mixture.
4. Bake 35 to 40 min. or until heated through.
Baked Ziti and, of course, Garlic Bread
— 2 tablespoons extra virgin olive oil
— 1 pound lean ground beef (at least 85%)
— 1/2 pound bulk sweet Italian sausage
— 1 medium onion (chopped)
— 2 cloves garlic (minced)
— 1 (28-ounce) can crushed tomatoes
— 2 tablespoons tomato paste
— 1 teaspoon dried leaf basil
— 1/2 teaspoon dried leaf oregano
— 1/4 to 1/2 teaspoon crushed red pepper
— Kosher salt (to taste)
— Freshly ground black pepper (to taste)
— 1 cup whole milk ricotta cheese
— 3/4 cup fresh Parmesan cheese (grated, divided)
— 1 large egg
— 3 cups mozzarella cheese (shredded, divided)
— 8 ounces ziti pasta
— 1 to 2 tablespoons fresh parsley (chopped)
1. Heat the oven to 350 F / 180 C / Gas 4. Lightly grease or spray a 2 1/2 to 3-quart baking dish with nonstick cooking spray.
2. Heat the olive oil in a large skillet over medium heat. Add the ground beef, sausage, and onion. Cook, stirring until the meat is no longer pink and the onion is translucent.beef, sausage, and oil in pan
3. Add the garlic to the meat mixture and cook, stirring, for 1 minute longer.
4. Add the crushed tomatoes, tomato paste, basil, oregano, and crushed red pepper. Cook, stirring occasionally, for about 10 to 12 minutes. Taste and add salt and pepper, as needed.
5. In a large bowl, combine the ricotta cheese, 1/2 cup of Parmesan cheese, the egg, and 1 cup of Mozzarella cheese. Stir until well blended.
6. While the sauce is simmering, cook the ziti in boiling salted water following directions on the package. Drain well.
7. Add the hot drained pasta to the bowl with the ricotta cheese mixture. Toss lightly to blend.
8. Add 2 cups of the meat sauce to the ziti mixture.
9. Transfer half of the pasta mixture into the prepared baking dish.
10. Spread about half of the meat sauce over the pasta, and then top with the remaining Parmesan cheese and half of the remaining Mozzarella.
11. Top with the remaining pasta mixture.
12. Then finish with the remaining meat sauce and remaining Mozzarella cheese and sprinkle with the chopped parsley.
13. Bake for 25 minutes, or until hot and bubbly around the edges.
— 1 baguette
— 8 tablespoons salted butter, softened
— 6 garlic cloves, peeled and very finely minced
— Optional: fresh parsley leaves, finely minced
1. Preheat oven to 350 F. Cover a baking sheet in aluminum foil.
2. Slice the baguette in half lengthwise.
3. Mix the softened butter and minced garlic in a small bowl.
4. Spread the butter-garlic mixture over both halves of the loaf of bread, then sprinkle evenly with the minced parsley, if using.
5. Place the bread on the baking sheet and bake for 8 to 10 minutes, or until the butter has melted and the bread is lightly crisped around the edges.
6. Serve alongside your choice of pasta dish and enjoy!
— 8 large eggs
— 1/4 cup drained and chopped jarred roasted red peppers
— 3 tablespoons mayonnaise
— 1 teaspoon Dijon mustard
— 1/4 teaspoon paprika, plus more for sprinkling
— Salt and pepper
— 3 chives, cut into 16 1/2-inch pieces
1. Bring a large pot of water to a boil over high heat. Gently lower eggs into water, return to a boil and reduce heat to a low simmer. Cook eggs 11 minutes, drain and place in a large bowl of ice water. Cool completely, at least 10 minutes.
2. Crack eggs and carefully peel under cool running water. Slice in half lengthwise, scoop out yolks and place them in a food processor with peppers, mayonnaise, mustard and paprika. Cover and refrigerate whites. Process yolk mixture until smooth; taste and season with salt and pepper.
3. Transfer yolk mixture to a pastry bag fitted with a large round tip or a large ziplock bag. If using a bag, squeeze out air, seal and snip off a corner. Pipe about 1 Tbsp. filling into center of each egg white, to resemble a pumpkin. Set a piece of chive diagonally into filling to resemble a stem. Sprinkle yolks with paprika. Serve immediately or cover and refrigerate for up to a day.
— 5 tablespoons unsalted butter, room temperature
— 3 tablespoons granulated sugar
— 2 large eggs, separated
— 1 cup plus 2 tablespoons all-purpose flour
— 1 teaspoon coarse salt
— 3 ounces bittersweet chocolate, finely chopped (1/2 cup)
— 1/2 cup granulated maple sugar
— 1 tablespoon all-purpose flour
— 1/2 teaspoon coarse salt
— 2 large eggs, plus 2 large egg whites (reserved from yolks used in crust)
— 2 tablespoons unsalted butter, melted
— 1/4 cup light corn syrup
— 1 1/2 cups pecan halves, toasted
1. Crust: Preheat oven to 325 degrees. Combine butter and granulated sugar in a medium bowl. Stir in yolks, then flour and salt until mixture resembles coarse meal and holds together when pinched. Fold in chocolate. Press evenly into bottom and up sides of a 13-by-4-inch fluted tart pan with a removable bottom. Refrigerate until firm, about 20 minutes.
2. Bake crust until golden and set, 25 to 30 minutes. Let cool completely on a wire rack. Increase oven heat to 350 degrees.
3. Filling: Whisk together maple sugar, flour, and salt in a medium bowl. Whisk in eggs and whites, butter, and corn syrup until smooth. Place crust on a parchment-lined rimmed baking sheet. Scatter pecans evenly onto crust. Slowly pour in filling. Bake tart until puffed slightly and set, 25 to 30 minutes. Let cool completely on a wire rack. Remove from pan; serve.
— 1/2 tsp. brown sugar
— 1 cup salt
— 2 tablespoons. dried rosemary
— 2 tablespoons. peppers
— 2 tablespoons. cloves
— 2 tablespoons. thyme
— 2 tablespoons. ground sage
— 1 gallon, water
— 3 cloves of garlic, minced
— 2-3 star anise
— 3-4 cinnamon sticks
— 2 pints of apple cider (or apple juice)
— 2 medium oranges, sliced
1. In a large pot, add all the ingredients. Heat over medium-high heat, stirring to dissolve salt and sugar. Bring to a boil, then immediately remove from heat and cover with the lid. Let the brine return to room temperature. (DO NOT immediately add hot brine to a turkey.)
2. Place the thawed uncooked turkey in a large bag of brine and pour the cooled brine over the top of the turkey, including all of the ingredients that were cooked in the brine. Seal the bag and secure it with clips if necessary. Refrigerate turkey and brine for 18-24 hours.
3. When brining is finished, discard the brine and the brine bag.
All the best,