The Press-Dispatch
Issue link: https://www.ifoldsflip.com/i/1429961
D-8 Wednesday, November 17, 2021 The Press-Dispatch By Monica Sinclair What are your plans for Thanksgiving this year? Will this be your first time hosting the big meal? If you've never been the host and/ or never cooked a big meal, I'm here to help. This year, I'm going to do recipes for beginners. That way, no matter your skill level in the kitchen, you'll be able to pull off a magnificent and delicious meal for everyone in attendance. So, be sure to take this column with you to the grocery store to stock up on all the ingredients needed. Enjoy and Happy Thanksgiving! Source: allrecipes.com FRESH CRANBERRY SAUCE Ingredients • 1 cup water • 1-2 cups white sugar (depending on how sweet you like it) • 1 (12 ounce) package fresh cranberries (such as Ocean Spray®) Directions 1. Bring water to a boil in a saucepan; add sugar and cook until sugar is dissolved, about 5 minutes. 2. Mix cranberries into the sugar water; bring to a boil, reduce heat to low, and simmer until desired consis- tency is reached, about 10 minutes. SLOW COOKER TURKEY BREAST Ingredients • 1 (6 pound) bone-in turkey breast • 1 (1 ounce) envelope dry onion soup mix Directions 1. Rinse the turkey breast and pat dry. 2. Cut off any excess skin, but leave the skin cover- ing the breast. 3. Rub onion soup mix all over outside of the turkey and under the skin. 4. Place in a slow cooker. Cover, and cook on High for 1 hour, then set to Low, and cook for 7 hours. CHEF JOHN'S PERFECT MASHED POTATOES Ingredients • 3 large russet potatoes, peeled and cut in half lengthwise • ¼ cup butter • ½ cup whole milk • salt and ground black pepper to taste Directions 1. Place the potatoes into a large pot, and cover with salted water. Bring to a boil, reduce heat to medi- um-low, cover, and simmer until tender, 20 to 25 minutes. Drain, and return the potatoes to the pot. Turn heat to high, and allow the potatoes to dry for about 30 seconds. Turn off the heat. 2. Mash the potatoes with a potato masher twice around the pot, then add the butter and milk. Con- tinue to mash until smooth and fluffy. Whisk in the salt and black pepper until evenly distribut- ed, about 15 seconds. EASIEST SAUSAGE STUFFING Ingredients • 1 (16 ounce) package ground breakfast sausage • 1 cup chopped celery • 1 cup chopped onion • 3 cups water • ½ cup butter • 2 (6 ounce) packages dry bread stuffing mix Directions 1. Combine sausage, celery, and onion in a skillet over medium heat. Cook, stirring frequently, un- til sausage is browned and crumbled, 5 to 7 min- utes. Transfer cooked mixture to a plate lined with paper towels to soak up excess oil. 2. Pour water into a large saucepan and bring to a boil. Stir in butter until melted. Add stuffing mix, cover, and remove from heat. Let stand 5 minutes. Add cooked sausage mixture and stir to combine. BOURBON GLAZED CARROTS Ingredients • 2 pounds carrots, peeled and sliced diagonally into 1/2-inch pieces • ¼ cup brown sugar • ¼ cup butter, melted • 2 tablespoons bourbon, or more to taste Directions 1. Place carrots in a large pot and cover with wa- ter; bring to a boil. Reduce heat to medium-low and simmer until tender yet firm to the bite, 10 to 15 minutes. Drain and transfer to a serving bowl. 2. Combine brown sugar, butter, and bourbon to- gether in a saucepan; bring to a simmer. Cook and stir sauce until thickened, about 10 minutes. Pour sauce over carrots and serve immediately. BUTTERY GARLIC GREEN BEANS Ingredients • 1 pound fresh green beans, trimmed and snapped in half • 3 tablespoons butter • 3 cloves garlic, minced • 2 pinches lemon pepper • salt to taste Directions 1. Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medi- um-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes. 2. Cook and stir garlic with green beans until gar- lic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt. EASY FREEZY PUMPKIN PIE Ingredients • ½ cup packed brown sugar • ½ teaspoon salt • 1 cup canned pumpkin puree • ½ teaspoon ground cinnamon • 1 quart vanilla ice cream, softened • 2 (9 inch) prepared graham cracker crusts Directions 1. In a large bowl, stir together the brown sugar, salt, pumpkin and cinnamon. Mix in the softened ice cream until well blended. 2. Spoon into the pie crusts and place them in the freezer. Freeze for at least 3 hours before serving. Thanksgiving Meal MEALS MONICA'S IN MINUTES