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Thanksgiving: Roasted Sage Turkey

11/25/2017

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Turkey day is tomorrow.  Are you hankering for a new spin on the old bird?  Here's a recipe that promises to make the moistest, tastiest entree you've ever come across.

I know I've been shouting the praises of the Mayo Greek Roasted Turkey, but this Thanksgiving I'm going to add something new to the table. After all what's a life without a bit of diversity? 

This recipe requires and over-nighter in the refrigerator so you'll need to prep the old bird tonight.  But then again how is that a problem? It takes only a few minutes and you'll have that turkey ready to prop in the oven as soon as you wake in the morning.  May God bless all those you love!


1 turkey (14 to 16 pounds)
1 tablespoon salt
1 teaspoon ground sage
1/2 teaspoon garlic powder
1 large onion, chopped
3 celery ribs, chopped
3 medium carrots, chopped
1-1/4 cups water, divided
3 tablespoons canola oil
1/2 teaspoon freshly ground pepper
3 fresh sage sprigs
4 fresh thyme sprigs

GRAVY:
1 to 1-1/2 cups reduced-sodium chicken broth or homemade chicken stock
1/4 cup all-purpose flour
1/4 teaspoon minced fresh sage
1/4 teaspoon freshly ground pepper


Remove giblets and neck from turkey. Reserve turkey neck; refrigerate, covered, overnight. Place turkey in a 15x10x1-in. baking pan, breast side up. Secure skin to underside of neck cavity with toothpicks. Mix salt, sage and garlic powder. Tuck wings under turkey; tie drumsticks together. Pat turkey dry. Rub outside of turkey with salt mixture. Refrigerate turkey, loosely covered, overnight.

Preheat oven to 475°. Place onion, celery, carrots and reserved neck in bottom of a broiler pan; add 1/2 cup water. Place broiler pan rack over top; transfer turkey to rack. Rub outside of turkey with oil; sprinkle with pepper. Pour remaining water into turkey cavity; add sage and thyme sprigs ( you can use 1/2 tsp. of dried of each if you don't have fresh).

Place turkey in oven, facing legs toward back of oven. Roast, uncovered, 40 minutes.
Reduce oven setting to 350°. Cover breast tightly with a double thickness of foil. Roast 1-1/2 to 2 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Thermometer should not touch bone or fat.)

Remove turkey from oven. Let stand, uncovered, 20 minutes before carving. Using a turkey baster, remove liquid from turkey cavity to a large measuring cup. Line a strainer or colander with cheesecloth; place over measuring cup. With a slotted spoon, remove vegetables from bottom of broiler pan, reserving 1-1/4 cups. Discard turkey neck. Strain cooking liquid into measuring cup. Skim fat, reserving 1/4 cup fat. Add enough broth to the cooking liquid to measure 2 cups.
​

In a large saucepan, mix flour and reserved fat until smooth; gradually whisk in broth mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Add half of the reserved vegetables. Puree gravy using an immersion blender; or, cool gravy slightly and puree in a blender. Stir in sage, pepper and remaining vegetables; heat through. Serve with turkey.

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Thanksgiving: Parker House Rolls

11/25/2017

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Oh yum! Have I got a wonderful recipe to share with you! Furthermore, it is going to save you on the purchase of those refrigerated canned types of dinner rolls your family presses you to buy. These rolls adorn our Thanksgiving table each year instead. They can also be made in advanced and frozen. Then all you do is take out the selected amount for dinner that evening and warm them up in the microwave.

These rolls are light, fluffy and simply delicious. They are by far the best homemade dinner roll recipe I own. Do make these often and store them in freezer bags for future use. They are so easy, they'll become a weekend habit for serving on the weeknights.

1 package of yeast
1/8 cup warm water
1/2 stick butter or margarine warmed to room temperature
1 cup of milk
1/4 cup sugar
1 egg
1/2 tsp. salt
2-3 cups flour
Additional melted butter

Add all ingredients but flour and additional melted butter to bread maker. Start machine cycle on "bread dough" Add 2 1/2 cups flour. Allow machine to mix. Begin adding more flour by heaping tablespoons until bread dough forms a soft, sticky ball. Too much will make a tough bread dough, too little will not allow proper kneading. Once desired dough is achieved. Close lid and allow bread to process.

Take dough out when completed and place in a greased bowl. Top with saran wrap and place in refrigerator overnight.

Punch down dough and divide in half. Lightly flour a board and roll out each dough into 10 inch circles. Cut dough like a pizza making 12 equal slices. Roll up like crescent rolls. Place on pan to rise an additonal hour.

Cook at 350 degrees for 15 - 20 min until lightly golden. Spread with additional melted butter before serving.
​

Freeze unused immediately.

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Thanksgiving: Pumpkin Cream Pie

11/23/2017

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It's Thanksgiving, and like most of you, I am going through my cookbooks looking for recipes to use before the big day.  Tis the season to cook! 

There is something about the ushering in of the holidays that makes you want to try out a few new recipes.  I noticed I had a Jell-O Pumpkin Spice pudding box way up high that was almost forgotten.  Then I had a wonderful idea!  Why not take my usual cream pie recipe and fit this spicy delight into it?  Once completed, I came up with a tantalizing spice blend that my kids loved.  This would make a wonderful addition to Christmas or Thanksgiving dinner.  I may just add this to my "must haves" for the holidays.


1 graham cracker crust
1 box Jell-O Pumpkin Spice pudding
1 1/2 cups milk
1 container of Cool Whip
1 tsp. cinnamon

Place pudding and milk in a bowl.  Whip until it is thick.  Pour into pie crust.  Add a container of Cool Whip on top and sprinkle with cinnamon.  Place in refrigerator for an hour.

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Thanksgiving: Sesame Green Beans

11/23/2017

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I do hope you spent time preparing your pies and desserts yesterday.  This will alleviate a good amount of holiday stress at your table.  Today is a great day to begin preparing your side dishes.  This way, come morning, you can literally stuff the bird, place it in the oven and rest for hours doing something you enjoy.  Thanksgiving Day should not be full of complex activities.

Try preparing Candied Sweet Potatoes this afternoon.  You can cook the potatoes, drain, and add all the toppings.  Then just cover with plastic wrap and keep in the refrigerator till tomorrow.  Grab your food processor and make Homemade Turkey Stuffing also.  Cover and place next to the sweet potatoes.  This way, when you stuff your Mayo Greek Roasted Turkey, it will take 15 minutes from stuffing to oven.  And, if you tried it last year, you know what a deliciously moist bird this is!

One last dish you can prepare is Sesame Green Beans.  This dish is economical and can be sautéed a day in advanced, wrapped in saran wrap, and placed in the refrigerator to be heated up before the big meal.

1 - 2 pounds of green beans
2 tsp. olive oil
2 - 3 cloves sliced garlic
1 -2 tab. sesame seeds
1 tab. soy a sauce
1 - 2 tsp. sesame oil

In a saucepan combine oil, garlic, and green beans.  Sautee on low/medium for about 15 min.  Add remaining ingredients and cook until slightly crips.  Cover with Saran Wrap and place in refrigerator until the next day.

Wigsbuy.com
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Thanksgiving: Slow Cooker Root Beer Apple Beans

11/23/2017

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I have been to several Thanksgiving feasts, especially southern, that have had a side of baked beans available.  

This is one of the most scrumptious, easiest recipes I've come upon for a festive occasion. Better yet, it can be made in your slow cooker and won't take up anymore oven space.  
 
6 thick-sliced bacon strips, chopped
4 cans (16 ounces each) baked beans
1 can (21 ounces) apple pie filling
12 can (12 ounces) root beer
1 cup shredded cheddar cheese, optional

In a skillet cook bacon until crisp. Remove; discard drippings.

​In a Slow Cooker stir in baked beans, pie filling, root beer, and bacon.  Cover and cook on low for four hours.

At the end of four hours, take lid off, give it a stir, and cook an additional two hours with lid off on slow.  


When done, if desired, sprinkle with cheese and close lid and allow to melt.   ​

Vivaterra Decor
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Thanksgiving: Creamy Cranberry Salad

11/23/2017

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It's that time of year again when we dig deep in our recipe files to come out with something spectacular for the table.  If you haven't given much thought to Thanksgiving, here is a delightful side dish that will win favors when placed at your table.

This creamy, light blend of fresh flavors will cleanse the palate in between loading your plate with second helpings of rich turkey gravy and mashed potatoes.

3 cups fresh or frozen cranberries (thawed), chopped
1 can (20 ounces) unsweetened crushed pineapple, drained
2 cups miniature marshmallows
1 medium apple, chopped
2/3 cup sugar
1/8 teaspoon salt
1 container of Cool Whip
1/4 cup chopped walnuts
​

In a large bowl, mix the first six ingredients until blended. Refrigerate, covered, overnight.

Just before serving, fold Cool Whip and walnuts into cranberry mixture. ​

Beddinginn Smurf Bedding(only ship to US)
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Thanksgiving: Candied Sweet Potatoes

11/23/2017

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Good morning, and a Happy Thanksgiving to your family!  I am prompted at this moment to remember all the things I'm thankful for.  Despite a tumultuous past six months, my immediate family is healthy and happy.  Unfortunately, I recently lost my brother last week, and I am reminded how life slips by so quickly.  Take time to hug those you love today and keep them close to your heart. 

I always have pancake syrup on hand that I get free, and incorporated this into my sweet potatoes last year.  It was delicious!

4 pd. of sweet potatoes, peeled and cubed 
1/4 cup of pancake syrup 
1/2 stick of butter cubed
2/3 cup brown sugar packed
1 tsp. cinnamon
Sprinkling of salt
2 cups of marshmallows
Nuts if desired

Boil potato cubes until tender, about 15 minutes. Drain, or use canned.  Place potatoes in a 2 quart casserole dish or 13 by 9 inch pan.  Top with syrup, butter, brown sugar, cinnamon, and salt.  Bake for 15 min.  on 350.  Take out of oven and top with marshmallows and cook until marshmallows are golden brown.  I found by baking the  toppings  first, there is no need to get another saucepan out and combine sugared ingredients on the stove top. 

Meat Processing Products
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Thanksgiving: Homemade Broccoli with Cheese Sauce

11/23/2017

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Good morning everyone!  Happy Thanksgiving to all!  I do hope you have most of your sides prepped and ready, covered with saran wrap in the refrigerator.  See?  You already have a better outlook for the day!  I was thinking of you when I awoke and thought you may be one side shy.  So, here you are a fabulous, decadent creation to share next to your luscious turkey.  

Now, don't rush out there to prepare this.  Sit back, read and do something for yourself for a change.  This only takes a few minutes to prepare.

1 -2 pounds of broccoli
1 cup shredded cheese (you can mix cheddar, Colby, American - whatever your favorite)
1 cup milk
2 tab. butter
2 tab. flour
salt and pepper to taste

Steam broccoli until crisp/tender.  Place butter and flour in saucepan and cook until thick and smooth. Add milk stirring constantly along with cheese.  Season with salt and pepper.  Cook on medium until mixture reaches desired consistency. Pour over drained broccoli.

US-Mattress.com
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Thanksgiving: Traditional Green Bean Casserole

11/23/2017

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Ah, it's the beginning of Thanksgiving week and I trust you are planning your menu accordingly.  Don't be stuck at the last minute completing recipes while your company enjoys themselves.  Today is pie day!  Get all those favorite pies, baked, wrapped, and stored so that life will be easier on the big day.  

Here's a few trustworthy favorites to include:
Fresh Ground Pumpkin Pie
Quick Coconut Cream Pie
Easy Chocolate Cream Pie
Ultimate Pecan Pie

At our local food bank Thanksgiving always arrives with a large food basket.  Packed full in a laundry basket, all kinds of goodies can be had.  I did note this year contained canned green beans and French's fried onions along with a sturdy can of mushroom soup.  I've made the Classic Green Bean Casserole in previous years, but no one seemed to care for a second helping.  This year my youngest son has prompted me to try it once again feeling this may be something he will enjoy now that he's older.  So here goes an old family recipe.

2 cans green beans
1 can mushroom soup
1 tsp. soy a sauce
dash ground pepper
1/4 cup milk
1 can (2.8 oz.) French's French Fried Onion

Drain beans and place in heat proof serving container.  Put oven on 350 degrees to warm up.  In a small bowl mix soup, soy a sauce, pepper, and milk.  Stir in 2/3 cup of the fried onions. Cook casserole for 25 minutes. Top with remaining onions the last five minutes of baking.

Fiverr.com
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Thanksgiving: Creamy Macaroni and Cheese

11/23/2017

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Happy Thanksgiving to all!  My son wanted a side of macaroni and cheese this year so I dusted off an old recipe file and dug out an old family favorite.  This version has a bit more milk than most but don't be fooled!  It makes the creamiest macaroni and cheese on the planet.

My favorite by far is the awesome Velveeta macaroni and cheese.  But, with the price of that block of cheese needed to make the recipe, I mine as well get steak.  So we reverted back to the old homemade style and were quite pleased with the results.  This feeds a good amount of people, and you can be proud to set this at the table.



​Don't forget:

Thanksgiving GREEK Turkey
Homemade Sausage Stuffing
Homemade Candied Sweet Potatoes
Sesame Green Beans
​


8 oz. elbow macaroni
2 cups shredded sharp cheese
1/2 cup grated Parmesan cheese
3 cups milk
1/4 cup butter
2 1/2 tab. flour
3 tab. butter
1/2 cup bread crumbs
1 pinch of paprika

Cook macaroni according to package direction.  I leave mine a bit al dente.  In a saucepan over medium heat, melt butter and stir in enough flour to make a roux.  You don't want this roux too thick, just enough flour added to slightly thicken.  Add milk stirring constantly and cheeses.  Put macaroni in casserole dish and pour sauce over top.  Stir well.  

Melt butter in skillet over medium heat.  Add breadcrumbs and brown.  Sprinkle over top of macaroni.  Sprinkle with a little paprika.  Bake at 350 degrees for 30 minutes.

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    Food Facts

    Today 1 in 7 families, 46 million people, rely on food pantries and meal service programs to feed themselves and their families. Hunger exists in literally every county in America, It's an urban problem, it's a suburban problem, and it's a rural problem. People who come to food banks are hard workers. They are employed. They are the school bus drivers, lab techs, receptionists, and sanitation engineers.They just can't make ends meet. Find nutritious ways to do that here.

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    Valerie Bourbour is a writer/blogger and certified English teacher.  She enjoys finding new recipes that are thrifty so that readers can create desired food budgets in today's economy.

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