One more after-Thanksgiving Thanksgiving recipe. The general population of Thanksgiving celebrators seem to have a love/hate relationship with this one. They either love it, or they hate it. The recipe I use is basically French’s recipe, but adapted for a larger gathering. I use French style green beans (it seems to make it less… sloppy) and a larger quantity of them. I also use a lot more French fried onions because, let’s be honest… who couldn’t eat a whole can of those things in one sitting? Just me? Ok…
- 2 cans (10 1/2 oz) Cream of Mushroom condensed soup
- 1 1/2 cups milk
- 1/4 tsp black pepper
- 5 cans Del Monte French Style green beans, drained well
- 1 1/2 cans French Fried Onions, divided
- Preheat oven to 350 degrees F. Mix cream of mushroom soup, milk and pepper in a 9″ x 13″ baking dish. Stir in green beans and can Crispy Fried Onions.
- Bake 30 minutes or until hot. Stir.
- Top with remaining 1/2 can onions. Bake 5 minutes until onions are golden brown.
- Serve and enjoy!
More Thanksgiving recipes… after Thanksgiving! This might just be my favorite one. I also don’t alter this recipe at all from the original-don’t mess with perfection!
- 2 1/2 lbs sweet potatoes, cubed into 1 inch pieces
- 3/4 cup packed brown sugar
- 1/4 cup butter, softened
- 1 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1/2 cup finely chopped pecans, divided
- cooking spray
- 2 cups miniature marshmallows (or large if you prefer!)
- Preheat oven to 375° F.
- Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.
- Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° F for 25 minutes or until golden.
For some reason I grabbed a few bags of lentils at Target the last time I went. You know… in case the world ends during this pandemic and we need lentils. Totally logical…
I remembered making slow-cooker soup from a recipe in my favorite slow-cooker recipe book (yes, I have one… I asked for it for Christmas a long time ago and yes, it’s amazing, so don’t knock it!). I looked for the recipe and it wasn’t quite what I remembered it being, so I tweaked it a bit this time. I cut a few corners, too, because… why not?! This soup really doesn’t yield very much, so if you like leftovers like I do, double the recipe!
- 1 cup dry lentils, rinsed and drained well
- 1 medium onion, chopped (or use frozen chopped onion for easy prep!)
- 1 cup celery, chopped
- 1 cup carrots, sliced
- 1 tsp minced garlic
- 1/2 tsp lemon zest
- 1/8 – 1/4 tsp ground red pepper
- 4 cups chicken broth
- 1 cup diced, cooked ham (or more if you prefer!)
- 1 cup fresh spinach
- Shredded or grated parmesan for topping (optional)
- Add lentils, celery, carrots, onion, garlic, lemon zest, ground red pepper, salt, chicken broth, and water to the slow cooker. Stir well and cook 2-4 hours on high or 6-8 hours on low heat.
- Add ham and spinach to slow cooker and cook an additional 10 minutes on high heat.
- Serve and enjoy!
I know I keep posting recipes AFTER the holiday has occurred, but I figured maybe I could help make someone’s holiday a little easier (and tastier!) next year, so bookmark this one! I’m not a fan of baking a whole turkey because a.) I’ve never done it, so it’s intimidating, b.) Ain’t nobody got time for that, and c.) I just plain don’t want to… I need easy, people!
I searched recipes and I came up with my own based on what I liked from all of the recipes I found. If you’d like to see the main recipe I pulled ideas from, take a look here! I never have time to make my own gravy from the drippings, but I’ll add the instructions in case you’d like to try it.
I love this recipe because you can adapt it easily to make as much (I made 3 3-lb turkey breasts in one slow-cooker the last time I made it!) or as little as you’d like.
- 1 tsp paprika
- 1 tsp dried thyme
- 3/4 tsp poultry seasoning
- 3/4 tsp onion powder
- Kosher salt and ground pepper, to taste
- 1 large onion, sliced
- 2 celery ribs, cut into thirds
- 2 cups chicken broth
- 3 lb boneless, skinless turkey breast (I used 3 in one slow-cooker to feed a large family, but you can adjust accordingly!)
- 7 Tbsp unsalted butter, divided (reserve 3 Tbsp for gravy), room temperature
- 3 Tbsp all purpose flour (for gravy, if you plan on making gravy from drippings)
- In a small bowl, mix paprika, thyme, poultry seasoning, onion powder, and salt and pepper to taste.
- Add onion and celery to the bottom of the slow-cooker and cover with chicken broth.
- Place the turkey breast(s) on top of the vegetables and broth breast side (fat side) up. If the turkey breast(s) come in a netting, leave the netting on during cooking.
- Cut 4 Tbsp of room temperature butter into thin slices and evenly cover the turkey breast(s). Sprinkle the dry rub mix evenly over the turkey.
- Cook on low 4-6 hours. For a larger amount of turkey, I usually estimate an hour per pound (for example, 9 hours for 9 lbs of turkey breast). Once turkey is thoroughly cooked (internal temperature of at least 165 degrees F), remove the turkey from the slow-cooker and let rest 10-15 minutes before slicing.
- Strain slow-cooker drippings in a fine-mesh sieve and discard any solids.
- Melt remaining 3 tablespoons butter in a medium saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in pan drippings. Bring to a boil; reduce heat and simmer, whisking constantly, until thickened, about 5-10 minutes.
- Serve turkey immediately with gravy.