The Press-Dispatch

THANKSGIVING MEAL EDITION Monica's Meals in Minutes By Monica Sinclair Thanksgiving always comes so quickly every year. I know it may be hard to fi nd anything to be thankful for this year, especially if you were affected by COVID-19. Families may or may not be able to even get together this year. We are scaling our celebration down to just a couple of family members to keep everyone as safe as pos- sible. However, if you are able to fi nd a way to celebrate Thanksgiv- ing, you can be thankful for that and for the company of family and friends. As always, I have you covered for your big meal. You can pick and choose or decide to make all of the dishes. Either way, enjoy! BACON-WRAPPED TURKEY Source: tasteofhome.com INGREDIENTS • 1 turkey (14 to 16 pounds) • 1/4 cup butter, softened • 2 teaspoons dried thyme • 1 teaspoon salt • 1 teaspoon dried rosemary, crushed • 1 teaspoon rubbed sage • 1/2 teaspoon poultry seasoning • 1/2 teaspoon pepper • 1-1/2 pounds thick-sliced bacon strips (about 20 -24 strips) DIRECTIONS 1. Preheat oven to 475°. Place turkey on a rack in a shal- low roasting pan, breast side up. 2. In a small bowl, combine butter, salt, thyme, rosemary, sage poultry seasoning pepper; spread over outside breast and legs. 3. Wrap turkey legs in a single layer of bacon strips, trim- ming to fi t (about 6 slices total). Tie drumsticks to- gether. On parchment or waxed paper, arrange 8 ba- con strips side by side. Weave 8 slices bacon perpendic- ular to fi rst 8 strips, making a lattice. Adjust lattice so it is tightly woven. Transfer lattice to turkey breast by fl ipping parchment over the turkey; carefully peel off parchment paper. Adjust lattice to cover turkey breast and trim edges of bacon to fi t. Secure with toothpicks, if needed. 4. Add 2 cups water to pan. Roast, uncovered, until bacon is lightly browned, 25 -30 minutes. Reduce oven setting to 350°. Bake until a thermometer inserted in thick- est part of thigh reads 170°-175°, about 90 minutes lon- ger. Cover loosely with foil if bacon browns too quickly. 5. Remove from oven. Cover and let stand for 15 minutes before carving. CORNBREAD DRESSING WITH OYSTERS Source: tasteofhome.com INGREDIENTS • 8 to 10 cups coarsely crumbled cornbread • 2 slices white bread, toasted and torn into small piec- es • 2 large hard-boiled eggs, chopped • 2 cups chopped celery • 1 cup chopped onion • 2 cans (8 ounces each) whole oysters, drained and chopped • 1/2 cup egg substitute • 1 teaspoon poultry seasoning • 5 to 6 cups turkey or chicken broth DIRECTIONS 1. Combine the fi rst eight Ingredients in a large bowl. 2. Stir in enough broth to make the mixture very wet. 3. Pour into a greased 13x9 -in. baking dish or shallow 3- qt. baking dish. 4. Bake, uncovered, at 400° for 45 minutes or until light- ly browned. CRUMB-TOPPED BROCCOLI BAKE Source: tasteofhome.com INGREDIENTS • 1/4 cup chopped onion • 2 tablespoons butter • 2 tablespoons all-purpose fl our • 1/2 cup milk • 1 jar (8 ounces) process cheese sauce • 2 packages (10 ounces each) frozen broccoli cuts • 3 large eggs, lightly beaten • 1/2 cup crushed butter-fl avored crackers (about 12 crackers), divided • Salt and pepper to taste DIRECTIONS 1. In a large saucepan, sauté onion in butter until tender. Stir in fl our until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese sauce until smooth. Remove from heat. 2. Cook broccoli according to package Directions; drain and place in a bowl. Add the cheese sauce mixture, eggs, 1/4 cup cracker crumbs, salt and pepper. 3. Transfer to a greased 1-1/2-qt. baking dish; sprinkle with remaining cracker crumbs. Place dish in a larger baking pan. Fill pan with hot water to a depth of 1 in. Bake, uncovered, at 350° for 50 minutes or until a ther- mometer reads 160°. INDIVIDUAL PUMPKIN BREAD PUDDINGS Source: Splenda.com INGREDIENTS • 3 cups French bread, cubed • � cup 1% lowfat milk • ¼ cup canned pumpkin • 1 large egg + 1 large egg white • 8 packets Splenda® Stevia Sweetener • ¼ teaspoon pumpkin pie spice • ¼ teaspoon ground cinnamon • 1 teaspoon vanilla extract • 2 teaspoons chopped pecans DIRECTIONS 1. Preheat oven to 350°F. Spray four (½ -cup) ramekins with cooking spray. 2. In a bowl, stir together milk, pumpkin, egg, egg white, Splenda Stevia Sweetener, spices, and vanilla extract. Add bread cubes and toss to coat. Let sit for 10 –15 min- utes so bread absorbs liquid. 3. Divide mixture among prepared ramekins, top with chopped pecans. Place ramekins on a baking sheet and cover with foil. 4. Bake for 10 minutes. Remove foil and bake 10 –15 minutes more or until fi rm to the touch. Serve warm or chilled. 5. COTTAGE POTATOES Source: tasteofhome.com INGREDIENTS • 12 large potatoes, peeled and diced • 8 ounces process cheese ( Velveeta), cubed • 1 large onion, fi nely chopped • 1 large green pepper, chopped • 1 jar (2 ounces) diced pimientos, drained • 1 slice bread, torn into crumbs • 3 tablespoons minced fresh parsley, divided • 1/2 teaspoon salt • 1/2 cup milk • 1/2 cup butter, melted • 1-1/2 cups cornfl akes, crushed DIRECTIONS 1. Place the potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil; reduce heat to me- dium. Cover and cook for 5 -7 minutes or until tender; drain. In a bowl, combine the cheese, onion, green pep- per, pimientos, bread, 2 tablespoons parsley and salt. 2. In a greased shallow 4-qt. baking dish, layer a third of the potatoes and a third of the cheese mixture. Repeat layers twice. Pour milk and butter over all; sprinkle with cornfl ake crumbs. 3. Cover and bake at 350° for 45 minutes. Uncover; bake 10 -15 minutes longer or until bubbly and top is golden. Sprinkle with remaining parsley. BUTTERNUT SQUASH CUSTARD Source: tasteofhome.com INGREDIENTS • 1 medium butternut squash (2 to 3 pounds), peeled, seeded and cubed • 1/2 cup all-purpose fl our • 1/2 cup sugar • 2 cups 2 % milk • 3 large eggs • 2 tablespoons butter, melted • 1/8 teaspoon salt • 1/8 teaspoon ground cinnamon • 1/8 teaspoon ground nutmeg DIRECTIONS 1. Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer until ten- der, 8 -10 minutes. Drain. 2. In a large bowl, mash the squash with fl our and sugar until blended; beat in the milk, eggs and butter. Pour into an ungreased 2-1/2-qt. baking dish. Sprinkle with remaining Ingredients. 3. Bake at 350° until center appears set, 55 -65 minutes. D-4 Wednesday, November 18, 2020 The Press-Dispatch

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