Cheesy Garlic and Onion Stuffed Mushrooms
Makes: 20 mushrooms Prep Time: 10 minutes Cook Time - 25-30 minutes - Total time: 35-40 minutes.
16 ounces button mushrooms (about 20)
2 medium sized cloves of garlic (or 3 small), coarsely chopped
1/2 cup onion, coarsely chopped
2 teaspoons olive oil
8 ounces 1/3 fat cream cheese, softened (can also use regular cream cheese)
1/4 cup fresh grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
5 teaspoons Panko bread crumbs, divided
Chopped parsley (for garnish)
- Preheat your oven to 350 degrees F. Spray a baking sheet with non-stick cooking spray. Wipe mushrooms clean with a damp towel and remove stems. Place the de-stemmed mushroom caps upside down on the backing sheet (with the hole facing up). Place the mushroom stems, onion and garlic in a bowl and hand-chop until they are combined. (You can also use a food processor)
- Add 2 teaspoons of olive oil to a non-stick skillet and heat over medium high heat. Add the mushroom mixture to the hot pan and cook down for 4 to 5 minutes until most of the liquid has evaporated.
- Remove the skillet from heat and stir in cream cheese, Parmesan and seasonings (salt, pepper and cayenne). Stir until mixture is combined well. Spoon a heaping teaspoon of filling into each mushroom cap and then top each one with 1/4 teaspoon Panko breadcrumbs.
- Bake at 350 degrees for 20 minutes (until warmed through). Garnish with freshly chopped parsley and serve!
Green Bean Casserole from Scratch
Makes: 8 servings Prep Time: 10-15 minutes Cook Time: 1 hour Total Time: 1 hour 15 minutes
1.25 pounds fresh green beans, rinsed, ends trimmed and cut in half
2-3 tablespoons salted butter
12 ounces mushrooms, wiped clean and sliced
1 teaspoon salt
1/2 teaspoon black pepper
2 large cloves garlic (or 3 small), grated
A dash of cayenne
3 tablespoons flour
1 cup low sodium chicken broth
1 cup half and half
2-3 cups of canned fried onion straws
- Bring a pot of water to a boil (salt the water if you'd like) and blanch the green beans for 5-8 minutes. Strain and set aside.
- Preheat your oven to 350 degrees F and spray a casserole dish with non-stick cooking spray. Melt the butter in a large cast iron skillet over medium high heat. Add the mushrooms, salt and pepper and saute until the mushrooms are soft and have released some of their moisture (for about 5-8 minutes). Add the garlic and cayenne and saute for another minute (stirring constantly).
- Dust the mixture with the flour and stir until combined (about 1 minute). Add the chicken broth and bring to a simmer (2-3 minutes). Add the half and half and simmer until thickened (about 8-10 minutes). Stir in the green beans and 2 cups of the fried onion straws.
- Pour the entire mixture into a prepared casserole dish and sprinkle with additional fried onion straws (I like to cover the entire dish but of course you can add as much or as little as you'd like). Bake for 20-25 minutes until hot and bubbly.
Squash Hummus and Homemade Flatbread
Makes: about 3 cups Cook Time: about 1 hour
1 small squash (about 2/3 pound)
1 15-ounce can chickpeas, rinsed and drained
1 small garlic clove, minced
2 tablespoons tahini paste
Juice of 1 lemon
2 tablespoons of olive oil
2 tablespoons of water
Sea salt and coarsely ground black pepper
- Preheat the oven to 375 degrees F. Cut the squash in half and scrape out the seeds. Drizzle the cut surfaces with olive oil, then wrap in foil. Bake for about an hour - until a knife easily pierces the flesh. Set aside to cool enough to handle.
- Scrape out the squash flesh into a the bowl of a food processor fitted with a steel blade. Add the chickpeas, garlic, tahini, lemon juice, a large pinch of salt and a few grinds of pepper. Pulse to combine. With the machine on, pour the olive oil and then the water through the feed tube. Stop and scrape down the sides, then continue to process until you have a nice, smooth consistency. Adjust seasoning to your taste.
Makes: 6 medium sized breads Cooking Time: up to 15 minutes
1 1/2 cups all-purpose flour
1/2 teaspoon dried yeast
2 tablespoons fresh rosemary, finely chopped, plus a little extra for topping
1 tablespoon olive oil plus extra for brushing
- Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.
- Place the flour in a medium bowl and add the yeast. Add 2/3 cup of tepid water, the rosemary, olive oil and a pinch of salt and start mixing it all together to form a rather sloppy dough. If your mix is too dry, add a bit more water. If the mix is too wet, add a little more flour.
- Once you have a ball of dough, take it out of the bowl and knead on a floured surface for 5 minutes, until it's elastic and slightly tacky. Leave the dough to rest in a warm place under a damp kitchen towel for 1 hour until it has about doubled in size.
- Break off about 1/6th of the dough and, using your hands, roll it into a ball. Place on a floured surface and roll out to a thickness of about 1/8 of an inch. Repeat until you have used all the dough. Transfer to the prepared sheets and brush each flatbread with olive oil. Sprinkle a little salt and rosemary on the flatbread.
- Place the sheets in the oven for 12 to 15 minutes, until the surface starts to bubble and turn golden brown. Don't overcook or they will come out tasting and looking like cardboard. Serve immediately.
Roasted Turkey with Herb Butter and Roasted Shallots
Serves: 10 Cooking Time: about 3 hours and 20 minutes
3/4 cup butter, softened
3 tablespoons chopped fresh parsley
2 tablespoons chopped, fresh sage
2 tablespoons chopped fresh thyme
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
One 15-16 pound turkey
Salt and pepper to season cavity
One 1/4 pound shallots, peeled and cut in half through the root
1 carrot, unpeeled
1 large celery stalk, cut in half crossways
1 medium onion, peeled and quartered
Approximately 3 cups chicken broth
1 large celery stalk, cut in half crossways
1 medium onion, peeled and quartered
Approximately 3 cups chicken broth
- Preheat your oven to 350 degrees F.
- In a medium-sized bowl, mix together softened butter, sage, thyme and parsley until well combined.
- Remove the neck and other innards from the turkey cavity. Season the cavity with salt and pepper. Place the carrot, celery and onion quarters into the cavity of the turkey.
- Tie the turkey legs together and tuck the wings underneath the turkey, using small skewers to secure, if necessary.
- Starting at the neck end, slide you hands under the breast skin to loosen. Smear 3 tablespoons of herb butter underneath the breast skin. Smear another 4 tablespoons of the herb butter over the entire top side of the turkey.
- Place the turkey in the roasting pan, breast side up. Scatter the shallots around the turkey, on the bottom of the roasting pan.
- Cover the breasts with foil and place the turkey in the oven. Roast the turkey for about 2 hours, basting it with 1/2 cup chicken brother every 30 minutes.
- Remove the foil from the breast. If you find the legs are browning too much, cover each drumstick with foil. Roast the turkey until a meat thermometer inserted in the deepest part of the thigh (be sure not to hit the bone) registers 170 degrees F, basting every 30 minutes with the pan drippings, about 1 hour total.
- Remove the turkey from the oven, transfer it to a platter, tent with foil and let rest for 20 minutes before carving.
- Remove the carrot, celery and onion from the cavity and discard.
- Remove the shallots from the pan and serve with the gravy. use the remaining brown bits on the bottom of the pan and the remaining herb butter to make gravy
Vegan Thanksgiving Entree
Curried Lentil, Squash and Apple Stew
Makes: 6 servings Cook Time: about an hour
2 tablespoons olive oil
1 onion, diced
1 carrot, peeled and diced
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon curry powder
1 1/2 teaspoons sea salt
1/2 cup dried lentils
2 1/2 cups vegetable broth
3 cups peeled butternut squash (1/2-inch cubes)
1 large unpeeled apple, diced
5 ounces baby spinach
- In a large pot, heat oil over medium-high heat and saute onion and carrot until almost soft. Add garlic, ginger, curry and salt and let cook for a few more minutes until fragrant.
- Stir in lentils, broth and tomato paste. Bring to boil, cover and simmer for 25 minutes. Add squash and apple, cover and simmer for another 25 minutes or until vegetables and lentils are tender. Remove lid and stir in spinach until wilted. Add salt to taste and serve.
After Entree Treats
Sweet Potato Stuffed Baked Apples with Toasted Marshmallows
Makes: 8 servings Prep Time: 15 minutes Cook Time: 45-60 minutes
8 apples (Jonathan, Rome or Braeburn work best)
32oz canned sweet potatoes or yams packed in light syrup, drained (Or baked, softened sweet potatoes)
6 tablespoons butter
3 tablespoons brown sugar
1/2 teaspoon salt
- Preheat your oven to 325 degrees. Cut a small slice off the bottoms of the apples so they sit flat. Cut the tops off and scoop out the insides, leaving 12" around the sides and bottoms of the apple.
- Mash the sweet potatoes, butter, brown sugar and salt. Fill apples with mixture.
- Place stuffed apples inside a baking dish and bake for 45-60 minutes or until apples are soft but not split.
- Top with mini marshmallows and toast under the broiler.
Caramel Apple Trifles
Makes: Eight 3 1/2 oz servings
1 cup cold heavy cream
2 tablespoon sugar
1/4 cup plus caramel (recipe follows)
1/2 cup granulated sugar
2 tablespoons water
2 tablespoons unsalted butter
6 tablespoons of heavy cream
1/2 teaspoons of kosher salt
1/2 cup diced fresh apples
1/2 cup apple chips
1/2 cup crumbled granola
- Place chilled heavy cream in a bowl and using a whisk or a hand help mixer on medium speed or medium strength (for stand mixers use a low setting with whisk attachment.) Beat cream until soft peaks form and cream is light and fluffy. Gently fold in caramel sauce.
- Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle, give the pot a swirl to keep the mixture moving. Do not stir in the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a dark amber color, approximately 5-7 minutes, add the butter and cream to saucepan. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Add salt and stir to combine.
- Place all ingredients in a bowl and mix to combine.
- Fill two pastry bags, one with mousse and the other pastry bag with caramel.
- Pipe a mousse layer onto bottom of glass.
- Pipe a second layer with caramel on the top of the mousse.
- For the third layer, sprinkle the apple crumble mixture on top of the caramel layer.
- Continue layering by repeating steps 2-4.
Vegan Apple Cranberry Crisp
Makes: 8 servings Cook Time: 40-45 minutes
3 medium to large crisp red apples, peeled and sliced
1 cup fresh cranberries
1/2 cup apple juice
1 1/2 teaspoon all-purpose flour
1 1/2 teaspoon pumpkin pie spice
2 cups granola
- Preheat the oven to 350 degrees F. Combine the apples and cranberries and pour into an eight or nine-inch-square baking dish.
- In a small bowl, whisk together the apple juice, flour and pumpkin pie spice. Pour over the fruit. Sprinkle the granola evenly over the fruit and lightly press down.
- Bake until hot and bubbly, 40 to 50 minutes. Serve warm
All of these recipes are absolutely scrumptious and are sure to please the entire family! Which of these do you think you'd like to try out for yourself?
None of these recipes were created by me, they are copy-cat recipes of other's delicious Thanksgiving recipes. All credit is given above in the form of a link underneath each picture. For more information on my disclosure policy located in the PR section of my site.