Feast Mode: Thanksgiving Recipes to be Thankful For

With Thanksgiving close enough to smell it, staff members at Mount Pleasant Magazine including brand ambassador Stacey McLoughlin and sales consultant Shari Sebuck shared their favorite holiday recipes.

Shari’s Roast Turkey (16 servings)

INGREDIENTS:

• 12-pound turkey (fresh or defrosted)
• 1/2 cup water
• 1/2 cup dry sherry
• 2 tablespoons dry sherry (basting sauce)
• 1 teaspoon crushed fresh garlic (basting sauce)
• 1/4 teaspoon ground black pepper (basting sauce)
• 1 teaspoon poultry seasoning (basting sauce)
• 1 ½ teaspoons paprika
• 1 teaspoon brown sugar

INSTRUCTIONS:

1. Remove the package containing the giblets and neck from the cavities of the turkey. Rinse the turkey inside and out and dry it with paper towels. Trim off any excess fat.
2. Transfer the turkey to a rack in a large roasting pan. Return the lags to the wire or plastic lock or band of skin or loosely tie the legs together with a cord. Fold the wings back and underneath.
3. Pour the water and sherry into the bottom of the roasting pan. Combine the basting sauce ingredients in a small bowl and brush the sauce over the skin. Completely enclose the turkey in aluminum foil, crimping the foil around the edges of the pan to seal.
4. Bake at 325 F for 3 ¼ to 4 hours. During the last 30 minutes of cooking, remove the foil, then baste with the pan juices.
5. When the turkey is done, stick a thermometer in the thigh and make sure it reads 180-185 F and the drumsticks will move easily in the sockets. Remove the turkey from the oven and allow it to sit, loosely covered with foil, for 20 minutes before carving.

 

Shari’s Savory Gravy

INGREDIENTS:

• 1/4 cup plus 1 ½ teaspoons unbleached flour
• 1/2 cup skim milk
• roast turkey drippings
• 1 teaspoon chicken bouillon granules
• 1/4 teaspoon poultry seasoning
• 1/4 teaspoon dried savory
• 1/8 teaspoon ground black pepper

INSTRUCTIONS:

1. Combine the flour and milk in a jar with a tight-fitting lid and shake until smooth. Set aside.
2. Pour the turkey drippings from the roast turkey breast into a fat separator cup. If you don’t have a separator cup, pour the drippings into a bowl, add a few ice cubes and skim off the fat once it rises and hardens. Pour the fat-free drippings into a 2-cup measure and add enough water to bring the volume up to 1 ¾ cups.
3. Pour the drippings mixture into a 1 ½-quart saucepan and add the bouillon granules and seasonings. Bring the mixture to a boil over medium heat, reduce the heat to low and simmer for 5 minutes.
4. Slowly stir the flour mixture into the gravy and continue to cook and stir until the mixture is thickened and bubbly. Transfer the gravy to a warmed gravy boat or pitcher and serve hot with the stuffed turkey breast.

 

Stacey’s Sweet Potato Casserole

INGREDIENTS:

• 6-8 large sweet potatoes
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/3 cup milk (whole)
• 1/2 cup butter
• 1/3 cup of brown sugar
• pecans
• 2 tablespoons flour
• 2 tablespoons butter
• marshmallows

INSTRUCTIONS:

1. Peel, chop and boil potatoes until tender
2. Combine all ingredients except the last 5
3. Whip until smooth
4. Add pecans or add to top
5. Mix remaining ingredients, sprinkle on the top, cover half with marshmallows
6. Bake at 350 F for 30 minutes