Thanksgiving is all about tradition. But sometimes it's good to mix it up. When it comes to preparing your meal, there are lots of choices. You can buy the whole dinner at the grocery store, prepare the entire meal yourself or ask friends and family to help out with a dish or two. If you who fall into the mix-it-up everyone bring something category, here are a few recipes to get the party started. You can either cook them yourself or tell your guests to go to Shop Cheap and prepare one of the recipes recommended by researcher Sheila Kern.
Enjoy and Happy Thanksgiving.
If you are having a small group and can't deal with the whole turkey thing, try this recipe which uses turkey breasts instead of a big bird.
Lemon-Basil Turkey with Roasted Vegetables
Prep Time: 20 min.
Cook Time: 1 hr. 30 min.
2 medium lemons
whole turkey breasts
1 tbsp. butter, melted
24 baby Yukon gold potatoes
1 lb. butternut squash, peeled and cut into 1-inch cubes (about 4 cups)
8 medium beets, peeled and cut into 1-inch cubes (about 6 cups)
12 frozen small whole onions OR 1 cup small white onion, peeled
1 tbsp. dried basil leaves, crushed
1 cup Swanson Chicken Stock
Spray a 17 x 11-inch roasting pan with cooking spray.
Cut 1 lemon into thin slices. Squeeze 2 tablespoons juice from the remaining
lemon. Loosen the skin on the turkey breast and place the lemon slices under the
skin. Brush the turkey with the butter. Place the turkey and vegetables into the
pan. Sprinkle with the basil. Stir the stock and lemon juice in a small bowl.
Pour half the stock mixture over the turkey and vegetables.
Roast at 375 degrees F. for 1 hour.
Stir the vegetables. Add the remaining stock mixture to the pan. Roast for 30
minutes or until the internal temperature of the turkey reaches 170 degrees
and the vegetables are tender.
Tip : To quickly peel the onions, place the onions in a medium bowl. Pour
boiling water over the onions to cover and let stand for 5 minutes. Drain and
slip the skins off of the onions.
And for the sides....
Broccoli Rice Casserole
1 cup chopped onion
1 stick butter
1 pkg. (16 oz.) frozen broccoli
1/3 cup milk
1 can Campbell's Condensed Cream of Chicken Soup
1 small jar Cheez Whiz
1 1/2 cups cooked regular long-grain white rice
Saute onion in butter. Add broccoli and cook until thawed. Stir in milk, soup, Cheez Whiz and rice. Pour into baking dish. Bake at 350°F. for 30 min.
Green Rice (Broccoli, Cheese, and Rice Casserole)
2 tablespoons butter
1 onion, chopped
1 1/2-2 cups cooked brown rice
2 cups chopped broccoli
2/3 cup grated cheese
1/2 cup low-fat milk
Saute onion in melted butter.
Meanwhile, steam broccoli until tender; drain.
Combine all ingredients and bake in covered casserole at 350 degrees for 45 minutes.
Green Beans with Toasted Almonds
1 1/2 pounds fresh green beans, trimmed
1 tablespoon (1 turn around the pan) extra-virgin olive oil
1 tablespoon butter
Toasted slivered or sliced almonds, for garnish.
Cook green beans 5 minutes in 1-inch boiling water, covered. Drain beans and return pan to heat.
Add oil and butter pat to the pan. Toss beans in oil and melted butter. Season beans with a little salt and transfer to a serving plate.
Garnish green beans with toasted slivered or sliced almonds
Garlic Mashed Potatoes
4 large russet potatoes, peeled and quartered
5 garlic cloves, peeled
1 stick (4 ounces) unsalted butter, at room temperature
3/4 cup heavy cream
In a large pot of cold water, bring the potatoes and garlic to a boil. Salt the water and cook until the potatoes are tender, about 20 minutes. Drain, return the potatoes to the pot and mash over low heat with the butter, cream and 2 teaspoons salt.
Cranberry Sauce with Raspberry Vinegar
www.recipezaar.com (from Bon Appetit)
1 1/4 cups sugar
1/2 cup raspberry vinegar
1/4 cup water
12 ounces cranberries
1 cinnamon stick
1 tablespoon orange peel, cut into strips
Combine first 3 ingredients in heavy medium saucepan over medium-high heat.
Bring to boil, stirring until sugar dissolves.
Mix in cranberries, cinnamon stick and orange peel.
Reduce heat, cover partially and simmer until berries burst, about 10 minutes.
Remove from heat.
Cool completely (sauce will thicken as it cools).
Discard cinnamon stick.
Can be prepared up to 1 week ahead; cover and chill.
LIBBY'S Famous Pumpkin Pie
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S 100% Pure Pumpkin
1 can (12 fl. oz.) CARNATION Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shell.
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.