Thanksgiving Timing

On the Menu

Wednesday

Pumpkin Pie

  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 15oz can Libby's 100% Pure Pumpkin
  • 12oz can Carnation Evaporated Milk
  • Unbaked 9-inch graham cracker pie crust shell
  1. Preheat oven to 425deg.
  2. Mix all dry spices in a small bowl.
  3. In a large bowl, beat eggs. Stir in pumpkin and spice mixture, followed by evaporated milk.
  4. Bake in oven for 15 minutes.
  5. Reduce oven temperature to 350deg, and continue to bake for 40-50min.
    * Note: If using the larger serving graham cracker crust, increase time to 1 hour
  6. Cool on wire rack for two hours, then place in refridgerator until ready to serve.

Thursday: Turkey Battle

Sous Vide Turkey

  • Turkey Tenderloin
  • Kosher salt
  • Freshly ground black pepper
  1. Heat a water bath to 145°
  2. Pat turkey breast dry and season on both sides with salt and pepper.
  3. Place turkey in a ziplock bag and submerge in water bath.
  4. Let Turkey cook for 2½ hours.

Air Fryer Turkey

  • Turkey Tenderloin
  • Kosher salt
  • Freshly ground black pepper
  • 4 tbsp. butter, melted
  • 3 cloves garlic, minced
  • 1 tsp. freshly chopped thyme
  • 1 tsp. freshly chopped rosemary
  1. Pat turkey breast dry and season on both sides with salt and pepper.
  2. In a small bowl, combine melted butter, garlic, thyme, and rosemary. Brush butter all over turkey breast.
  3. Preheat the Air Fryer to 360°
  4. Cook the tenderloin for 30 minutes, flipping half way through.

Thursday: Accoutrements

Green Bean Casserole Puffs

    For the Filling
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 8 oz mushrooms, finely diced
  • 1 small can cream of mushroom soup
  • ½ cup heavy cream
  • Salt and pepper to taste
    • For the Caramelized Onions
  • 2 tablespoons olive oil
  • 1 medium yellow onion, thinly sliced
  • 3 tablespoons raw honey
  • Salt and pepper
    • For the Green Beans
  • 4 oz French cut green beans
  • 4T water
    • For the Puffs
  • 1 package frozen puff pastry
  • 1 egg, beaten
  • 1 tablespoon water
    For the Filling
  1. Add olive oil and butter to a skillet and warm over medium-high heat
  2. Add onion and soften until mostly translucent
  3. Add garlic and sauté 1 to 2 minutes
  4. Add mushrooms and continue to sauté until cooked down thoroughly
  5. Add cream of mushroom soup, heavy cream and salt and pepper to taste, whisk to combine
  6. Reduce heat to medium and continue to cook, stirring occasionally, until warmed through
    For the Caramelized Onions
  1. Add olive oil to a skillet and warm over medium-high heat
  2. Add onion and soften until mostly translucent
  3. Sprinkle with a pinch of salt and black pepper to taste
  4. Add honey and continue to cook down until caramelized and slightly browned
    For the Green Beans
  1. Add to a steamer basket in a saucepan and steam over boiling water 2 - 3 minutes until cooked thoroughly
  2. Remove from the heat, strain and pat dry
  1. Place beans in a large microwave-safe dish. Add Water
  2. Cover and microwave on high for 4 minutes
    For the Puffs
  1. Preheat oven to 400°
  2. Remove puff pastry and warm until thawed, but still cool
  3. Lay each piece out flat and find two circle cookie cutters of different sizes
  4. Cut out as many of the larger sized circles as you can from the puff pastry
  5. Use the smaller circle to cut the center out of half the cut circles, so you’re left with half circles and half rings like seen above
  6. Crack egg into a bowl and add water, then whisk until well combined
  7. Use a little brush or your finger to brush a light layer of egg wash over one side of one of the rings, then set it on top of a circle
  8. Finish with a light brush of egg wash on top
  9. Bake on a baking sheet lined with parchment paper for about 12 – 15 minutes until golden
  10. Remove from the oven, allow to cool slightly then push the centers down if they puffed up during baking to create a little pastry cup
    To Assemble
  1. Fill each puff pastry cup to the top with mushroom filling
  2. Cut a green bean into thirds and insert into the cup
  3. Top with a heaping tablespoon of caramelized onions
  4. Serve on a board and make extras!

Stovetop Cooking

    Stuffing
  • Box of stuffing mix
  • 4T butter
    • Turkey Gravy
  • Knorr Roasted Turkey Gravy
  • 1 1⁄4 C Water
    Stuffing
  1. Bring 1.5C water and 4T butter to a boil.
  2. Stir in stuffing mix.
  3. Cover, remove from heat, and let sit for 5 minutes.
  4. Fluff with a fork.
    Turkey Gravy
  1. Add gravy mix and water to a small saucepan. Whisk.
  2. Bring to a boil, stirring frequently
  3. Reduce heat and simmer, stirring, until thickened (about 3 minutes).