7 Best Thanksgiving Dinner Recipes

Thanksgiving Menu
    
    

Fried Turkey

THANKSGIVING DINNER RECIPES


  • Fried Turkey

  • Pumpkin Dip

  • Pork Chops

  • Beef Zucchini

  • Roasted Turkey

  • Squash-Rice

  • Herb-Roasted Turkey

Fried Turkey

Ingredients
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp fresh ground pepper
  • 1/4 tsp cayenne pepper
  • (12- to 14-pound) fresh turkey
  • Peanut oil (about 3 gallons)
  • 1/2 tsp kosher salt
  • 1/2 tsp smoked paprika


Method

  • Stir together first 6 ingredients.

  • Remove giblets and neck from turkey, and discard.
  • Drain cavity well; pat entire turkey dry with paper towels.
  • Loosen and lift skin from turkey with fingers, without totally detaching skin; generously spread seasoning under skin.
  • Carefully replace skin and secure with wooden picks, if desired.
  • Sprinkle and rub remaining seasoning inside cavity and on outside of turkey.
  • Let turkey stand at room temperature while oil heats.
  • Meanwhile, pour oil into a deep propane turkey fryer 10 to 12 inches from top heat to 350 degrees F over a medium-low flame, according to manufacturer's instructions (about 45 minutes).
  • Place turkey on fryer rod. Carefully and slowly lower turkey into hot oil with rod attachment.
  • Fry 35 to 45 minutes or until a meat thermometer inserted in thickest portion of thigh registers 165 degrees F (about 3 minutes per pound plus an additional 5 minutes.
  • Keep oil temperature between 300 degrees F and 325 degrees F).
  • Remove turkey from oil drain and let stand 25 minutes before slicing.

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Pumpkin Pie Dip

Ingredients
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground ginger
  • Gingersnap cookies
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups confectioners' sugar
  • 1 cup canned pumpkin
  • 1/2 cup sour cream
  • 1 teaspoon ground cinnamon

Method

  • In a large bowl, beat cream cheese and confectioners sugar until smooth.
  • Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended.
  • Serve with gingersnaps.

Pumpkin Pie Dip
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Breaded Pork Chops

Ingredients
  • 1 egg, lightly beaten
  • 1/2 cup 2% milk
  • 1-1/2 cups crushed saltine crackers
  • 6 boneless pork loin chops (1-inch thick and 4 ounces each)
  • 1/4 cup canola oil

Method

  • In a shallow bowl, combine egg and milk.
  • Place cracker crumbs in another shallow bowl.
  • Dip each pork chop in egg mixture, then coat with cracker crumbs, patting to make a thick coating.
  • In a large skillet, cook chops in oil for 4-5 minutes on each side or until a thermometer reads 145.
  • Let meat stand for 5 minutes before serving.

Breaded Pork Chops
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Beef-Stuffed Zucchini

Ingredients
  • 1 egg, beaten
  • 1/4 cup seasoned bread crumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces)
  • 4 medium zucchini
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 3/4 cup marinara or spaghetti sauce

Method

  • Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat.
  • Scoop out pulp, leaving 1/4-in. shells.
  • Place shells in an ungreased 3-qt. microwave-safe dish.
  • Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside.
  • Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
  • Remove from the heat; stir in the marinara sauce, egg, bread crumbs, salt, pepper and 1/2 cup cheese. Spoon about 1/4 cup into each shell.
  • Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese.
  • Microwave 3-4 minutes longer or until a thermometer inserted into filling reads 160 and zucchini are tender.
  • Serve with additional marinara sauce.

Beef-Stuffed Zucchini
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Citrus Butter Roasted Turkey

Ingredients
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • Kitchen string
  • 1 cup dry white wine
  • 1 cup low-sodium turkey or chicken broth
  • 1/4 cup all-purpose flour
  • 1 lemon
  • 1/2 cup butter, softened
  • 1/2 shallot, chopped
  • 8 large sage leaves, torn
  • 2 tsp fresh thyme leaves
  • 1 tsp rosemary leaves
  • 1 clove(s) garlic
  • 1 (12- to 14-pound) fresh whole turkey
  • 1 medium onion, cut into wedges

Method

  • Zest and juice lemon to equal 3 tablespoons into the bowl of a food processor; add butter and next 5 ingredients.
  • Process until very smooth and herbs are minced. Reserve and chill 1/4 cup herb butter.
  • Heat oven to 425 degrees F.
  • Remove giblets and neck from turkey and discard. Drain cavity well; pat dry with paper towels.
  • Loosen and lift skin from turkey breast without totally detaching skin.
  • Rub 3 tablespoons herb butter under skin; replace skin and secure with wooden picks if desired.
  • Sprinkle cavity and outside of turkey with desired amount of salt and freshly ground pepper.
  • Arrange onion and next 2 ingredients in a large roasting pan.
  • Place turkey, breast side up, on a lightly greased roasting rack in pan.
  • Tie ends of legs together with kitchen string; tuck wingtips under. Rub entire turkey with remaining herb butter.
  • Pour wine and chicken broth into roasting pan.
  • Bake on lowest oven rack at 425 degrees F for 30 minutes.
  • Reduce temperature to 325 degrees F and cook 2 to 2 hours 30 minutes or until a meat thermometer inserted into thickest portion of thigh registers 165 degrees F, basting every 30 minutes with pan juices.
  • Shield with aluminum foil to prevent excessive browning, if necessary.
  • Remove from oven, and let stand 20 minutes.
  • Transfer turkey to a serving platter.
  • Pour drippings through a fine wire-mesh strainer into a bowl, discarding solids.
  • Reserve 2 1/2 cups pan drippings.
  • Melt reserved chilled butter in a saucepan over medium heat; whisk in flour, and cook, whisking constantly, 1 to 2 minutes.
  • Gradually add reserved 2 1/2 cups drippings to saucepan, and bring to a boil, whisking constantly.
  • Reduce heat, and simmer, stirring occasionally, 5 minutes or until thickened. Serve turkey with gravy.

Citrus Butter Roasted Turkey
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Squash-Rice Casserole

Ingredients
  • 1 cup fat-free sour cream
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
  • 1/4 cup Italian-seasoned breadcrumbs
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs, lightly beaten
  • 8 cups sliced zucchini(about 2 1/2 pounds)
  • 1 cup chopped onion
  • 1/2 cup fat-free, less-sodium chicken broth
  • 2 cups cooked rice
  • 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese

Method

  • Preheat oven to 350.
  • Combine first 3 ingredients in a Dutch oven; bring to a boil.
  • Cover, reduce heat, and simmer 20 minutes or until tender.
  • Drain; partially mash with a potato masher.
  • Combine zucchini mixture, rice, cheddar cheese, sour cream, 2 tablespoons Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently.
  • Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray; sprinkle with 2 tablespoons Parmesan cheese.
  • Bake at 350 for 30 minutes or until bubbly.
  • Preheat broiler. Broil 1 minute or until lightly browned.

Squash-Rice Casserole
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Herb-Roasted Turkey with Cheese Grits

Ingredients
  • 2 tablespoons minced shallots
  • 1 teaspoon freshly ground black pepper
  • 1 (12-pound) fresh or frozen turkey, thawed
  • 3 tablespoons fresh lemon juice
  • 2 lemons, each cut in half
  • 12 thyme sprigs
  • 1 rosemary sprig
  • 1 sage sprig
  • 2 tablespoons minced garlic

Method

  • Preheat oven to 350.
  • Remove leaves from thyme sprigs to measure 2 tablespoons chopped; reserve stems.
  • Remove leaves from rosemary sprig to measure 2 tablespoons chopped; reserve stem.
  • Remove the leaves from sage sprig to measure 2 tablespoons chopped; reserve stem.
  • Combine the chopped thyme, chopped rosemary, chopped sage, garlic, shallots, and pepper in a small bowl.
  • Remove and discard giblets and neck from turkey.
  • Rinse turkey with cold water, and pat dry. Trim excess fat.
  • Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
  • Rub herb mixture under loosened skin and sprinkle in body cavity.
  • Drizzle lemon juice over skin. Place reserved stems and lemon halves in body cavity. Tie ends of legs with cord.
  • Lift wing tips up and over back; tuck under turkey.
  • Place turkey on a broiler pan coated with cooking spray or on a rack set in a shallow roasting pan.
  • Insert meat thermometer into meaty part of thigh, making sure not to touch bone.
  • Bake at 350 for 3 hours or until thermometer registers 180. (Cover turkey loosely with foil if it gets too brown.)
  • Remove turkey from oven.
  • Cover loosely with foil let stand 10 minutes before carving. Discard skin.
  • Serve with Cheese Grits.

Herb-Roasted Turkey with Cheese Grits
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Last Updated: 28th August, 2017