I decided to host Thanksgiving this year because I don’t feel like driving. After having to wake up early with the kids, and to stay up ALL night to go Black Friday shopping, the last thing I want to do is drive over an hour to my in-law’s house. So, I decided to have my in-law’s and my parents over to our house this year. I’d rather cook than drive!
Anyhow, having to gather my recipes and begin getting organized to shop for the ingredients, I decided to share with you some of my favorites that I make on this holiday!
Bread and Celery Stuffing
Yields 10 servings
1 loaf sliced white bread
3/4 cup butter
1 onion, chopped
4 stalks celery, chopped
2 tsp poultry seasoning
1 cup chicken broth
salt and pepper to taste
- Let bread slices air dry for 1-2 hours, then cut into cubes
- In a Dutch oven or large soup pot, melt butter over medium heat. Cook onion and celery until soft. Season with poultry seasoning, salt and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well.
- Chill, and use as a stuffing for turkey or bake in a buttered casserole dish at 350 degrees for 30-40 minutes
I don’t stuff my turkey, so I just bake it in the casserole. This is one of the best recipes, and look how easy it is!!
Sweet Potato Casserole with marshmallows
No Thanksgiving is ever complete without sweet potatoes!! I don’t care if you don’t like them, I will eat your helping!
Yields 8 servings
5 sweet potatoes, peeled and sliced
1/2 cup packed brown sugar
2 tbsp orange juice
2 pinches ground cinnamon
1 (10.5 oz) package mini marshmallows
- Preheat oven to 350
- Boil sliced sweet potatoes in water until tender, drain
- In a large bowl, blend the potatoes until creamy. Stir in the butter, brown sugar, orange juice to taste and a dash of ground cinnamon.
- Spread the potato mixture into a 9×13 pan. Sprinkle the mini marshmallows over the top and bake at 350 degrees until golden brown.
Green Bean Casserole
Alright, admittedly this is not one of the most favorite dishes at dinner because my older boy gags on green beans, and my mother doesn’t like cream of mushroom soup. But, I still make it!
2 (14.5 oz) cans green beans, drained
1 (10.75 oz) can cream of mushroom soup
1 (6 oz) can French friend onions
1 cup shredded cheddar cheese
- Preaheat the oven to 350
- Place green beans and soup in a large microwave safe bowl. Mix well and heat in the microwave on high until warm (3-5 minutes) Stir in 1/2 cup of cheese and heat mixture for another 2-3 minutes. Transfer to a casserole dish and sprinkle with French fried onions and remaining cheese.
- Bake in the oven until the cheese melts and the onions just begin to brown
This is a little break from the traditional green bean casserole, but its still really good!
Ok, this may be one of my favorite things!! My mother in law couldn’t believe how good it was. It does contain Velveeta which isn’t the most healthy, but in my opinion if you smother anything in cheese, it can’t be really healthy. All in moderation!!
2 (10 oz) packages frozen chopped broccoli
8 ounces Velveeta, shredded (not so easy to do since its sorta mushy!)
1/4 lb butter ( 1 stick)
32 Ritz crackers, crushed
- Preheat oven to 350
- Place broccoli in casserole dish and cover with cheese
- In a large skillet over medium heat, melt the butter, add the cracker crumbs and stir until evenly coated. Sprinkle over cheese and broccoli
- Bake for 30 minutes
9 potatoes, peeled and cubed
6 ounces cream cheese
1 cup sour cream
2 tsp onion powder
1 tsp salt
1/4 tsp ground black pepper
2 tbsp butter
- Boil potatoes in a large pot of salted water. Boil until tender but still firm, about 15 mins
- Transfer to a large bowl (I use my Kitchen Aid mixer) and mash til smooth. Mix in the cream cheese, sour cream, onion powder, salt, pepper.
- Preheat oven to 350 degrees. Lightly grease a medium baking dish
- Spread potato mixture into the prepared baking dish, and bake for about 30 minutes