Thanksgiving is approaching, brace yourselves for the eating, shopping, and maybe some family drama coming your way.
This year, my sister is hosting Thanksgiving. So I think it's only fair to share what I will be bringing to help her not lose her mind. Does anyone else do this or just us?
She will be handling the turkey, ham, and the gravy. I decided to help out in the way of mashed potatoes, stuffing, cranberry sauce, and a dessert of some sort. I know it is an excessive amount of things; however we have a large family and others will be bring things as well. I expect my brother will bring enough wine to supply a small army as per usual. My other sister usually brings sweet potatoes, pie, and Parker house rolls. Other family members bring an array of sides that usually change year to year.
Thanksgiving is my second favorite holiday. Who doesn't love eating an excessive amount of food while watching football and catching up with family members? All the while planning a trip to the store for some black Friday shopping. Ah, the chaos.
Let's get started!!
Mashed Potatoes Printable Recipe
10 lbs. Potatoes, half Russet half Yukon Gold (I like the mixed, you can use whatever you like) peeled and cut into large pieces
1 1/3 Cup Whole Milk
1 Cup Heavy Cream
1 Cup Unsalted Butter
1-2 Sprigs Thyme
1 Sprig of Rosemary
1-2 Sprigs of Sage
3-4 Cloves of Garlic, left whole but slightly smashed
8 oz. Cream Cheese, softened at room temperature
3/4 Cup Sour Cream
Salt
Freshly Ground Black Pepper
In a large pot, boil the potatoes in heavily salted water until tender, drain the potatoes and place the back into the pot.
In a medium pot add in the milk, heavy cream, butter, garlic, thyme rosemary, sage and bring to a simmer until the butter is has completely melted. Discard the sprigs of thyme, rosemary, sage and garlic, or you can add the garlic to the potatoes and mash together for a stronger garlic flavor, which I love to do.
This year, my sister is hosting Thanksgiving. So I think it's only fair to share what I will be bringing to help her not lose her mind. Does anyone else do this or just us?
She will be handling the turkey, ham, and the gravy. I decided to help out in the way of mashed potatoes, stuffing, cranberry sauce, and a dessert of some sort. I know it is an excessive amount of things; however we have a large family and others will be bring things as well. I expect my brother will bring enough wine to supply a small army as per usual. My other sister usually brings sweet potatoes, pie, and Parker house rolls. Other family members bring an array of sides that usually change year to year.
Thanksgiving is my second favorite holiday. Who doesn't love eating an excessive amount of food while watching football and catching up with family members? All the while planning a trip to the store for some black Friday shopping. Ah, the chaos.
Let's get started!!
Mashed Potatoes Printable Recipe
10 lbs. Potatoes, half Russet half Yukon Gold (I like the mixed, you can use whatever you like) peeled and cut into large pieces
1 1/3 Cup Whole Milk
1 Cup Heavy Cream
1 Cup Unsalted Butter
1-2 Sprigs Thyme
1 Sprig of Rosemary
1-2 Sprigs of Sage
3-4 Cloves of Garlic, left whole but slightly smashed
8 oz. Cream Cheese, softened at room temperature
3/4 Cup Sour Cream
Salt
Freshly Ground Black Pepper
In a large pot, boil the potatoes in heavily salted water until tender, drain the potatoes and place the back into the pot.
In a medium pot add in the milk, heavy cream, butter, garlic, thyme rosemary, sage and bring to a simmer until the butter is has completely melted. Discard the sprigs of thyme, rosemary, sage and garlic, or you can add the garlic to the potatoes and mash together for a stronger garlic flavor, which I love to do.
Mash the potatoes with a potato masher, slowly add the milk mixture, cream cheese, sour cream and stir until well combined.
Season with salt and freshly ground black pepper.
Serve and enjoy!!
Stuffing Printable Recipe
2 lbs. French Bread or sourdough or rustic bread
2 Onions, finely chopped
6 Stalks of Celery, finely chopped
1 lb. Italian Sausage, casings removed
3-4 Garlic Cloves, minced
1 Tsp. Fresh Thyme, finely chopped
1 Tsp. Fresh Rosemary, finely chopped
1 Tsp. Fresh Sage, finely chopped
4 Cups Chicken Stock
1/2 Cup Unsalted Butter
Olive Oil
Salt
Freshly Ground Black Pepper
4 Eggs, at room temperature and whisked together
Preheat the oven to 325 degrees Fahrenheit. Tear the bread into large pieces and toss with a little bit of olive oil, salt, and freshly ground black pepper. Place on a cookie sheet and bake until lightly toasted, about 30-45 minutes. Making sure to toss every 15 minuets.
In a Dutch oven or large pot, add in the sausage with a little bit of olive oil and sauté the sausage, making sure to break it up into pieces. Cook until golden brown and crispy around the edges. Remove from the pot and set aside.
In the same pot, leave any sausage drippings and add in the onion, celery, garlic, and season with salt and freshly ground black pepper. Sauté this mixture for 8-10 minutes. Stir in the herbs and sauté for an additional 2-5 minutes until very fragrant.
Add in the toasted bread to the onion mixture and toss, then add the chicken stock one cup at a time while stirring until the stock has been absorbed into the bread.
Stir in cooked sausage, eggs, and add the stuffing into a buttered 9x13 casserole dish. Cover with aluminum foil and bake at 375 degrees Fahrenheit for 30 minutes. Remove the foil and bake for an additional 25-30 minutes or until golden brown and crispy on top.
Serve and enjoy!
Cranberry Sauce Printable Recipe
1 lb. Cranberries, washed and dried
1/3 Cup Water
1 Orange, zested and juiced
1 1/2 Cups Granulated Sugar
Pinch of Salt
1 Cinnamon stick
1/2 Tsp. Ground Allspice
1/4 Tsp. Ground Nutmeg
In a medium pot, combine the cranberries, sugar, water, and stir to blend. Bring the mixture to a boil over medium heat, then reduce the heat to a simmer.
Add in the cinnamon, allspice, nutmeg, and pinch of salt. Stir to combine and continue cooking for an additional 5-7 minutes.
Add in the orange zest and juice and stir. Some of the cranberries will burst and some will remain whole, remove from heat and let cool for a couple of minutes.
Serve and enjoy!
Side note: This can be made the day before and reheated on the stove until warmed through.
Pumpkin Cheesecake Printable Recipe
Crust
12 Tbsp. Unsalted Butter, melted
2 1/2 Cups Graham Cracker Crumbs
1/4 Cups Sugar
1 Tsp. Pumpkin Pie Spice
Pinch of Salt
Filling
4 8oz. packages of Cream Cheese, at room temperature
1/4 Cup Sour Cream
1 15oz. can Pure Pumpkin Puree
6 large Eggs, at room temperature, lightly beaten
2 1/2 Cup Sugar
1 Tsp. Vanilla Extract
2 1/2 Tsp. Ground Cinnamon
1 Tsp. Ground Ginger
1/4 Tsp. Ground Cloves
1/4 Tsp. Ground Nutmeg
1 Tsp. Salt
Topping
2 Cups Sweetened Whipped Cream
1/3 Cup Toasted Pecans, roughly chopped
Preheat the oven to 325 degrees Fahrenheit and position a rack in the center of the over.
Brush a 10-inch springform pan with a little bit of the melted butter, Stir in the remaining butter with the graham cracker crumbs, 1/4 cup sugar, pumpkin pie spice, and a pinch of salt in a bowl.
Press the crumb mixture into the bottom an up the sides of the springform pan, packing it tightly and evenly. Bake for 15-20 minutes. Remove from the oven and cool on a rack. Once cooled, warp the outside of the springform pan with heavy duty aluminum foil and place inside a roasting pan.
Bring a medium pot of water to a boil.
Meanwhile, beat the cream cheese with an electric mixer until smooth. Add in the 2 1/2 Cups of Sugar and beat until light, making sure to scrape down the sides of the bowl and the beaters as needed.
Add in the Sour Cream and mix, add in the pumpkin eggs, vanilla extract, salt, cinnamon, ginger, cloves, nutmeg and beat until combined. Pour into the cooled crust.
Gently place the roasting pan in the oven, and pour the boiling water into the roasting pan until in is halfway up the sides of the springform pan. Bake the cheesecake for 1 hour and 45 minutes, at this point the center of the cheesecake will still be loose don't worry. Turn off the oven and slightly open the door of the oven. Leave the cheesecake in the oven for 1 more hour then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.
Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. Top with a dollop of whipped cream on each slice and sprinkle with the toasted pecans.
Serve and enjoy!!
Side note: If you have several functions to go to you can make this in premade store bought graham cracker crust, you might be able to get 4-5 cheesecakes out of this mixture if you use those.
To make the cheesecakes this way all you have to do is position a rack in the center of the oven, and a rack in the bottom of your oven.
Fill the roasting pan with boiling water and position it in the bottom rack. Fill your premade crust with the cheesecake mixture and bake in the middle rack. Bake at 325 degrees Fahrenheit for 45 minutes. Turn off the oven, slightly open the oven door, and leave the cheesecakes in the oven for 1 more hour. Carefully remove the cheesecakes from the oven and finish cooling on a rack. Cover and refrigerate at least 8 hours or overnight. Top with whipped cream and pecans.
Follow me on Instagram for more chaos @quirkyeating
Going on a tangent here, who is planning on going Black Friday shopping, and how do you feel about the super early start times? Let me know in the comments.
Season with salt and freshly ground black pepper.
Serve and enjoy!!
Stuffing Printable Recipe
2 lbs. French Bread or sourdough or rustic bread
2 Onions, finely chopped
6 Stalks of Celery, finely chopped
1 lb. Italian Sausage, casings removed
3-4 Garlic Cloves, minced
1 Tsp. Fresh Thyme, finely chopped
1 Tsp. Fresh Rosemary, finely chopped
1 Tsp. Fresh Sage, finely chopped
4 Cups Chicken Stock
1/2 Cup Unsalted Butter
Olive Oil
Salt
Freshly Ground Black Pepper
4 Eggs, at room temperature and whisked together
Preheat the oven to 325 degrees Fahrenheit. Tear the bread into large pieces and toss with a little bit of olive oil, salt, and freshly ground black pepper. Place on a cookie sheet and bake until lightly toasted, about 30-45 minutes. Making sure to toss every 15 minuets.
In a Dutch oven or large pot, add in the sausage with a little bit of olive oil and sauté the sausage, making sure to break it up into pieces. Cook until golden brown and crispy around the edges. Remove from the pot and set aside.
In the same pot, leave any sausage drippings and add in the onion, celery, garlic, and season with salt and freshly ground black pepper. Sauté this mixture for 8-10 minutes. Stir in the herbs and sauté for an additional 2-5 minutes until very fragrant.
Add in the toasted bread to the onion mixture and toss, then add the chicken stock one cup at a time while stirring until the stock has been absorbed into the bread.
Stir in cooked sausage, eggs, and add the stuffing into a buttered 9x13 casserole dish. Cover with aluminum foil and bake at 375 degrees Fahrenheit for 30 minutes. Remove the foil and bake for an additional 25-30 minutes or until golden brown and crispy on top.
Serve and enjoy!
Cranberry Sauce Printable Recipe
1 lb. Cranberries, washed and dried
1/3 Cup Water
1 Orange, zested and juiced
1 1/2 Cups Granulated Sugar
Pinch of Salt
1 Cinnamon stick
1/2 Tsp. Ground Allspice
1/4 Tsp. Ground Nutmeg
In a medium pot, combine the cranberries, sugar, water, and stir to blend. Bring the mixture to a boil over medium heat, then reduce the heat to a simmer.
Add in the cinnamon, allspice, nutmeg, and pinch of salt. Stir to combine and continue cooking for an additional 5-7 minutes.
Add in the orange zest and juice and stir. Some of the cranberries will burst and some will remain whole, remove from heat and let cool for a couple of minutes.
Serve and enjoy!
Side note: This can be made the day before and reheated on the stove until warmed through.
Pumpkin Cheesecake Printable Recipe
Crust
12 Tbsp. Unsalted Butter, melted
2 1/2 Cups Graham Cracker Crumbs
1/4 Cups Sugar
1 Tsp. Pumpkin Pie Spice
Pinch of Salt
Filling
4 8oz. packages of Cream Cheese, at room temperature
1/4 Cup Sour Cream
1 15oz. can Pure Pumpkin Puree
6 large Eggs, at room temperature, lightly beaten
2 1/2 Cup Sugar
1 Tsp. Vanilla Extract
2 1/2 Tsp. Ground Cinnamon
1 Tsp. Ground Ginger
1/4 Tsp. Ground Cloves
1/4 Tsp. Ground Nutmeg
1 Tsp. Salt
Topping
2 Cups Sweetened Whipped Cream
1/3 Cup Toasted Pecans, roughly chopped
Preheat the oven to 325 degrees Fahrenheit and position a rack in the center of the over.
Brush a 10-inch springform pan with a little bit of the melted butter, Stir in the remaining butter with the graham cracker crumbs, 1/4 cup sugar, pumpkin pie spice, and a pinch of salt in a bowl.
Press the crumb mixture into the bottom an up the sides of the springform pan, packing it tightly and evenly. Bake for 15-20 minutes. Remove from the oven and cool on a rack. Once cooled, warp the outside of the springform pan with heavy duty aluminum foil and place inside a roasting pan.
Bring a medium pot of water to a boil.
Meanwhile, beat the cream cheese with an electric mixer until smooth. Add in the 2 1/2 Cups of Sugar and beat until light, making sure to scrape down the sides of the bowl and the beaters as needed.
Add in the Sour Cream and mix, add in the pumpkin eggs, vanilla extract, salt, cinnamon, ginger, cloves, nutmeg and beat until combined. Pour into the cooled crust.
Gently place the roasting pan in the oven, and pour the boiling water into the roasting pan until in is halfway up the sides of the springform pan. Bake the cheesecake for 1 hour and 45 minutes, at this point the center of the cheesecake will still be loose don't worry. Turn off the oven and slightly open the door of the oven. Leave the cheesecake in the oven for 1 more hour then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.
Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. Top with a dollop of whipped cream on each slice and sprinkle with the toasted pecans.
Serve and enjoy!!
Side note: If you have several functions to go to you can make this in premade store bought graham cracker crust, you might be able to get 4-5 cheesecakes out of this mixture if you use those.
To make the cheesecakes this way all you have to do is position a rack in the center of the oven, and a rack in the bottom of your oven.
Fill the roasting pan with boiling water and position it in the bottom rack. Fill your premade crust with the cheesecake mixture and bake in the middle rack. Bake at 325 degrees Fahrenheit for 45 minutes. Turn off the oven, slightly open the oven door, and leave the cheesecakes in the oven for 1 more hour. Carefully remove the cheesecakes from the oven and finish cooling on a rack. Cover and refrigerate at least 8 hours or overnight. Top with whipped cream and pecans.
Follow me on Instagram for more chaos @quirkyeating
Going on a tangent here, who is planning on going Black Friday shopping, and how do you feel about the super early start times? Let me know in the comments.
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