THANKSGIVING IN A PAN
"This meal-in-one tastes like a big holiday dinner without the work," writes Lynne Hahn of Temecula, California. It's a great way to use up leftover turkey, but Lynne says she often uses thick slices of deli turkey instead.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Prepare stuffing mix according to package directions. Transfer to a greased 11x7-in. baking dish. Top with turkey, beans, gravy and pepper. Cover and bake at 350° for 30-35 minutes or until heated through.
Nutrition Facts :
THANKSGIVING STUFFING
"This nicely seasoned stuffing is our favorite for holiday turkeys," reports Denise Goedeken of Platte Center, Nebraska. "It doesn't require a lot of prep time, which I like, and it tastes good whether stuffed in the bird or baked separately."
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield about 12 cups.
Number Of Ingredients 11
Steps:
- In a large skillet, saute onions and celery in butter until tender; add garlic, cook 1 minute longer. Transfer to a large bowl; add the broth, parsley, sage, poultry seasoning, salt and pepper. Gently stir in bread cubes until mixed. , Spoon into a greased 13x9-in. baking dish (dish will be full). Bake, uncovered, at 350° for 30-35 minutes or until lightly browned and heated through.
Nutrition Facts : Calories 249 calories, Fat 10g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 1086mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.
THANKSGIVING IN A PAN
Make and share this Thanksgiving in a Pan recipe from Food.com.
Provided by Tootsie
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Prepare stuffing according to package directions.
- Transfer to a greased 11 x 7 x 2 inch baking dish.
- Top with turkey, beans, gravy and pepper.
- Cover& bake at 350F for 30- 35 minutes or until heated through.
Nutrition Facts : Calories 250.1, Fat 5.1, SaturatedFat 1.6, Cholesterol 45.8, Sodium 822.8, Carbohydrate 27.4, Fiber 2.5, Sugar 3, Protein 22.4
FIVE THANKSGIVING SIDES IN ONE SHEET PAN
All of turkey's favorite sidekicks are baked in one sheet pan. Which means minimal prep and very little cleanup -- perfect for a small Thanksgiving gathering!
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 28
Steps:
- Preheat the oven to 350 degrees F. Arrange 14 of the biscuits into a "+" shape in a 18-by-13-inch rimmed baking sheet. You should have 4 equal quadrants. (Reserve the remaining biscuits for another use.) Refrigerate until ready to use.
- For the cranberry sauce: Mix together the cranberries, sugar, orange juice and cornstarch in a medium bowl until well combined and set aside.
- For the sweet potato casserole: Place the sweet potatoes in a medium microwave-safe bowl and cover with plastic wrap. Microwave until soft and easy to mash with a fork, about 12 minutes. Add in the milk, butter, sugar, vanilla, 1 1/2 teaspoons salt and a few grinds of pepper and mash with a fork or a potato masher until smooth with just a few chunks and set aside.
- For the green bean casserole: Heat the oil in a medium non-stick skillet over medium-high heat. Add the mushrooms and onion and cook, stirring occasionally, until the mushrooms are soft and have released most of their liquid, 5 to 6 minutes. Sprinkle the flour over the vegetables then stir in the heavy cream, 1 1/2 teaspoons salt and a few grinds of pepper. Cook, stirring frequently, until the sauce has thickened, 2 to 3 minutes. Fold in the green beans until well coated and set aside.
- For the scalloped potatoes: Slice the potatoes 1/8-inch-thick and transfer to a medium microwave-safe bowl along with the heavy cream, Parmesan, garlic, thyme, 1 1/2 teaspoons salt and a few grinds of pepper. Toss to coat and microwave until softened, about 7 minutes. Set aside.
- Assemble the sheet pan: Pour the cranberry mixture into one quadrant of the baking sheet and sprinkle with the turbinado sugar. Spread the sweet potatoes into a second quadrant and sprinkle with the marshmallows. Pour the green bean mixture into a third quadrant and sprinkle with the crispy onions. Spread the scallop potato mixture into the final quadrant and sprinkle with the Gruyere.
- Bake until the biscuits are cooked through and golden brown, the cranberries are bubbling and bursting, the marshmallows have turned golden brown and the scalloped potatoes are cooked through, 30 to 35 minutes. Let cool 5 minutes before serving.
ONE-PAN, ONE-POT THANKSGIVING DINNER
Perfect for a small gathering, this streamlined Thanksgiving meal is cooked in one medium pot and on one sheet pan (and OK, yes, it also calls for an extra bowl). It has all the traditional flavors of the classic menu - juicy turkey, crisp-topped stuffing, cranberry sauce, gravy, roasted brussels sprouts and marshmallow-topped sweet potatoes - but with a fraction of work (and far fewer dishes).
Provided by Melissa Clark
Categories poultry, vegetables, main course
Time 3h
Yield 3 to 4 servings, with leftovers
Number Of Ingredients 36
Steps:
- Marinate the turkey: If the turkey breast comes tied, untie it. Pat the meat dry with paper towels. Season the turkey all over with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper, then rub with garlic and thyme leaves. Place turkey on a plate or in a container, cover and refrigerate for at least 1 hour or up to 24.
- Place a rack in the top third of your oven and another rack in the bottom third. Depending on your pace, you might want to have two timers at the ready.
- As the turkey marinates, start the sweet potatoes: Heat oven to 400 degrees. Wrap potatoes individually in two or three layers of foil so they don't leak, and place them on a rimmed baking sheet. Bake on the top rack until very soft when you squeeze them (use oven mitts), 45 minutes to 1 hour. Let potatoes cool in the foil and reserve the sheet pan for the turkey.
- While the sweet potatoes bake, make the cranberry sauce: In a medium pot, combine sugar, orange juice, 1/4 cup water and cinnamon stick or star anise. Bring to a simmer and add cranberries. Cook until the cranberries burst and the sauce starts to thicken, 12 to 18 minutes. It will be thin, but will thicken as it chills. Transfer to a serving dish and let cool at room temperature, then refrigerate until serving. Remove cinnamon stick or star anise before serving.
- Clean out the pot and make the gravy: Melt 1/4 cup butter over medium heat, then add the onion and cook, stirring, until pale golden brown, 5 to 8 minutes. Add the flour and cook until the flour turns golden brown, 1 to 2 minutes. Whisk in the wine and cook until it mostly evaporates, another 30 seconds to 1 minute. Whisk in 2 cups stock, letting it simmer until thick, 4 to 6 minutes. If the gravy gets too thick, add more stock as needed. Season with salt to taste. Transfer gravy to an insulated container, like a lidded coffee cup or Thermos, to keep warm.
- Make the stuffing in the same pot: Melt 3 tablespoons butter over medium heat. Stir in onion, celery and 1/2 teaspoon salt. Cook until soft and just starting to brown, about 15 minutes. Stir in thyme and sage and cook 1 minute. Remove from heat and stir in bread and 1/4 teaspoon pepper.
- In a medium bowl, whisk together 3/4 cup broth, egg, parsley and 1/4 teaspoon salt. Fold gently into bread mixture, letting the bread absorb the liquid. If the mixture seems dry, add more stock a little at a time, using up to another 1/4 cup. Dot the surface of the stuffing with a few thin pieces of butter. Cover pot with a lid (or foil) and bake the stuffing on the bottom oven rack until lightly springy, about 20 minutes. Uncover and continue to bake until golden brown, another 15 to 20 minutes. Transfer stuffing to the top of your stove, off the heat, and re-cover to keep it warm until the turkey is ready. Wash the bowl and set aside for the sprouts.
- While the stuffing bakes, roast the turkey: Brush or spread the mustard all over the turkey, then brush with the mayonnaise. Wrap the turkey in bacon and place on a rimmed baking sheet pan. Roast turkey on the top oven rack for 20 minutes.
- Put the brussels sprouts in the medium bowl and toss with enough olive oil to coat, coriander and a pinch of salt. Add the brussels sprouts to the sheet pan with the turkey. Continue to roast until the sprouts are golden and tender, and a thermometer inserted in the thickest part of the turkey registers 145 degrees, 20 to 30 minutes longer (for a total roasting time of 40 to 50 minutes). If the turkey is done before the sprouts, use tongs to transfer it to a cutting board and lightly tent with foil. Leave the sprouts in the oven until done. (If the bacon isn't as brown and crisp as you like, broil the bacon-clad turkey - but not the sprouts - for 1 to 3 minutes.) Allow meat to rest 10 minutes before slicing.
- Finish sweet potatoes: Cut a long slit in the top of the sweet potatoes, leaving them in the foil. Push their ends toward each other so that the middle opens up. Use a fork to mash their centers. Then mash 1/2 tablespoon butter, 1 teaspoon molasses and some grated nutmeg and salt into each potato. Divide the marshmallows among potatoes and place on the sheet pan after the turkey is done. (The potatoes can share the pan with the brussels sprouts if they need more time.) Bake for about 5 minutes while the turkey rests. Serve.
THANKSGIVING SHEET PAN MEAL FOR TWO
We're cutting down the prep work and all the ingredients for our Thanksgiving for Two cook on a sheet pan together in about an hour. That includes dessert! We couldn't leave out the pie.
Provided by Jessica Furniss
Categories Sheet Pan Dinners
Time 2h
Yield 2
Number Of Ingredients 25
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray an 11x17-inch sheet pan with cooking spray.
- Prepare stuffing: Stir stuffing mix and water together in a bowl. Spread out onto one side of the prepared sheet pan. Sprinkle with cubed butter.
- Prepare turkey breast: Mix butter and poultry seasoning together in a bowl; spread under and on top of turkey skin. Place beside the stuffing on the sheet pan.
- Prepare green beans: Toss fresh green beans with balsamic vinegar and olive oil; season with salt and pepper. Cover and refrigerate until needed.
- Prepare sweet potatoes: Prick potatoes several times with a fork. Wrap each in a damp paper towel, ensuring all excess water has been squeezed out. Microwave each potato separately until they give a little when squeezed, 4 to 7 minutes. Start at 4 minutes and check for tenderness, adding more time if needed. Set aside.
- Prepare pumpkin pie: Cut the top off the pie pumpkin and remove seeds and pulp. Combine pumpkin pie mix, evaporated milk, and egg in a bowl and pour into the hulled pumpkin. Wrap the entire pumpkin in aluminum foil, leaving an opening at the top. Place the pumpkin on the sheet pan with the turkey and stuffing.
- Place the sheet pan in the preheated oven and bake for 30 minutes.
- Remove from the oven and add the pre-seasoned green beans onto a corner of the sheet pan in a single layer. Scatter the chopped pecans and cranberries on top of the stuffing.
- Place the sheet pan back into the oven for 15 minutes.
- Meanwhile, combine melted butter and brown sugar for potatoes in a small bowl. Remove paper towels from microwaved potatoes; cut a slit down the center of each potato and add the sugar mixture evenly.
- Remove the sheet pan from the oven and place the sweet potatoes onto the pan.
- Return to the oven and bake for 10 minutes more.
- Remove the sheet pan from the oven and add the frozen rolls to the pan. Top the green beans with French-fried onions. Add 3 to 4 marshmallows to each sweet potato.
- Return to the oven and continue to bake until the turkey is no longer pink in the center and an instant-read thermometer inserted into the center of each half reaches 165 degrees F (74 degrees C), about 5 minutes more.
- Remove from the oven and transfer all dinner items to serving platter. Top turkey with warmed gravy and serve with cranberry sauce.
- Return the pie to the oven until it's slightly jiggly in the center, about 25 more minutes.
Nutrition Facts : Calories 2928.3 calories, Carbohydrate 247.7 g, Cholesterol 883 mg, Fat 103.7 g, Fiber 26.3 g, Protein 247.2 g, SaturatedFat 45.2 g, Sodium 3106.4 mg
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