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10 Thanksgiving Recipes10 Thanksgiving Recipes,01 Parmesan potato Stacks,grease with butter,8-9 gold

Home Cooking Adventure

Updated on Jan 18,2023

10 Thanksgiving Recipes

10 Thanksgiving Recipes,01 Parmesan potato Stacks,grease with butter,8-9 gold potatoes (1.4 kg), 3 tbsp (45g) melted butter,2 tbsp (25 g) Parmesan Cheese,1 tsp (3g) garlic powder ,salt,1 tsp thyme leaves ,pepper ,pepper ,bake at 375 F (190 C) for 1 hour ,garnish with Parmesan cheese and thyme ,02 Dinner Rolls , 3 1/4 cups (400g) all-purpose flour,1 tsp (5g) salt,1 tbsp (15g) sugar,20g fresh yeast (or 1 tbsp active dry yeast),1 tbsp (15g) sugar,Stir until it liquefies,3/4 cup (180ml) milk, slightly warm,Add to flour mixture,3/4 cup (180ml) milk, slightly warm,1 egg, beaten,3 Tbsp (45g) butter, softened,Knead until slightly pulls away from the sides of the bowl,Oil,Let it rise for 90 minutes,Form into 15 rolls,form into rolls,9x13 inch (23x33cm) pan,Cover with a greased plastic wrap,Rise for 1 hour,Bake at 375F (190C) for 15-20 minutes,Brush with 1 Tbsp (15g)butter, melted ,03 Roasted Turkey Breast ,3 tbsp (45g) Dijon mustard,2 tbsp (30ml) balsamic vinegar,3 tsp dried herbs (thyme, oregano, rosemary, bay leaves, your choice),2 tsp garlic powder,1 tsp (5g) salt,3 tbsp (45ml) olive oil,1 tsp (3g) smoked paprika,Freshly ground black pepper,3 pounds (1.5 kg) turkey breast, boneless, skinless,bake at 350 F (180 C) fir 45 - 60 minutes,04 Cranberry Sauce,1/2 cup (120 ml) orange juice ,1/2 (120 ml) water,1 cup (200g) sugar,bring to a boil,12 oz(350g) fresh or frozen canberries,bring to a boil,cook for another 10-15 minutes ,orange zest,let cool to room temperature and refrigerate ,the sauce will thicken as it cools ,05 Macaroni and cheese ,salt,9 oz (250g) elbow macaroni ,4 tbsp (56g ) butter ,3 tbsp (24g) all-purpose flour,cook for about 1 minute, until bubbling, 2 cups (480ml) milk,½ tsp (3g) salt,Garlic powder, optional,Freshly ground black pepper,1 ½ cups (150g) Cheddar cheese, grated,1/2 cup (50g) Parmesan cheese, grated,½ cup (50g) Mozzarella cheese, grated,Drained pasta,1/2 cup (30g) panko breadcrumbs ,1 tbsp (14g) butter, melted,salt,Stir to combine,Bake at 375 F (190C) for 25-30 minutes until browned and bubbly,Serve immediately,06 Honey Roasted Carrots,2 pounds (900g) carrots,cut in half ,cut vertically into halves,salt,freshly ground black pepper ,1/2 tsp (1g) cumin ,2 tbsp (30 ml) olive oil ,2 tbsp (40g) honey ,toss to coat ,bake at 425F (220 C) for 25-30 minutes until tender,fresh herbs - parsley, thymes,sesame nd flax seeds, optional ,07 Homemade Crescent Rolls ,3 1/2 cups (440g) flour,1 1/2 tbsp (22g) sugar + 1 tsp (5g) salt,25 g fresh yeast (2 1/4 tsp active dry yeast or 2 tsp of instant yeast),1/3 cup (80ml) water, warm,2 eggs,3/4 cup (180 ml) milk, warm,1 1/2 tbsp (21 g) butter, melted,rise for 1 hour ,butter softened ,2 tbsp (30g) butter, softened ,bake at 400 F (200 C) for 14-18 minutes,brush with melted butter ,08 Baked Parmesan Sweet Potato Fries,2 pounds (900g), sweet potatoes ,1 ½ tbsp (12g) cornstarch,1 tsp (3g) garlic powder ,1 tsp (1g) dried basil,1/8 tsp cumin,1/2 tsp (3g) salt,1/3 cup (30g) Parmesan,Freshly ground black pepper,2 tbsp (28g) oil,Bake at 425F (220C) for 20-25 minutes,Flip after the first 15 minutes,1/4 cup (60g) sour cream,1/2 tsp (3g) mustard,2 tbsp (30g) sweet chili garlic sauce,09 Roaster Brussels Sprouts ,1 pound (500g) Brussels Sprouts, trimmed and halved lengthwise,1/2 tsp salt,1/4 tsp garlic powder,2 tbsp (30g) olive oil,black pepper freshly ground ,toss to coat ,roast in a preheated 400F (200 C) oven for about 30-35 minutes until brown ,stir once or twice ,during the last 7-10 minutes add: 1/2 cup (60g) dried cranberries 1/4 cup (35g) pine nuts (walnuts or pecans are as good) ,10 Potato Gratin (Potato Dauphinois),2 ¼ pounds (1kg) streachy potatoes ,Slice 1/8 inch (3mm) thick,1 1/4 cup (300g) cream (35% fat),¼ tsp (1g) black pepper ,1/4 tsp (1g) nutmeg,1 ½ tsp (7g) salt ,1 garlic clove,1 tbsp (14g) butter ,⅓ cup (30g) sharp cheddar cheese or gruyere,Fresh thyme,Bake at 350F (180C) for 60-70 minutes until golden

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$25 Thanksgiving Meal Feeds 15 - Extreme Grocery Budget Challenge #thanksgiving #aldi #recipes

$25 Thanksgiving Meal Feeds 15 - Extreme Grocery Budget Challenge #thanksgiving #aldi #recipes

hey y'all welcome back to homemade,simple I'm really excited about today's,video I have an extreme budget,Thanksgiving Edition my goal is to make,a full Thanksgiving dinner for 12 to 15,people for 25 or less so I'm really,excited to see if I can make that happen,it's going to be a lot of homemade and,from scratch recipes I'm excited to,share those with you I'm at Aldi I'm,going to go see what they have in stock,I'm hoping to find a good deal on turkey,and get the rest of the fixings for our,Thanksgiving meal and then we're gonna,head home and start making our recipes,foreign,okay so I've got all of our supplies,that we need for our menu our menu is,going to include a turkey I got an 18,pound frozen turkey a sweet potato,casserole we're going to make cornbread,dressing and green beans also some,homemade cranberry sauce that is really,good and we plan to have pumpkin pie for,dessert so I'm really excited to share,these recipes with you and I'm really,excited to see if we can keep this under,25 dollars,okay let's start with the sweet potato,casserole I'm just gonna peel and chunk,these sweet potatoes and then I'm going,to rinse them and throw them in some,water to boil,I have boiled the sweet potatoes they,are nice and soft and so now I'm just,mashing them,I'm going to add one half cup of melted,butter,two eggs,one cup sugar,one quarter cup milk,the milk jar is way too full because,that's what happens when you do it,yourself sometimes you get a little over,filled and,one teaspoon plus or minus a vanilla one,day I'm gonna show you all how to make,this vanilla extract so easy and so good,and then we're just gonna mix this all,together,after it's mixed together we're gonna,put it in a casserole dish,now that we've got all of the sweet,potato mixture in the casserole dish I'm,going to mix together the toppings and,then sprinkle it on top and throw it in,the oven for the topping is I have one,cup packed brown sugar to that I'm gonna,add 1 3 cup butter that's melted,and 1 3 cup flour,I'm gonna mix all of this up and then,crumble it on top,a lot of times people add,pecans to the topping I didn't do that,for two reasons one when you're trying,to save a little bit here and there,the nuts were just a good way to,eliminate some of the expense and also,um it's pretty common to have an allergy,and so that just avoids any kind of,contamination or allergy issues if you,do want to put the nuts in just be sure,that you know your guests or ask them if,they have some kind of nut allergy,before you add that so I'm just gonna,sprinkle,the topping,on top of the sweet potato mixture,and then this will bake in a 350 oven,I will check it after about 40 minutes,that looks really good okay I'm gonna go,throw this in the oven,next it's time to start on the cornbread,dressing so the first thing I'm going to,do is cut up some onions and celery then,we'll start on the cornbread all popcorn,is non-GMO so that's why I do this,because if you are to get organic,cornmeal it shouldn't be really,expensive but if you can find popcorn,and if you have a high speed blender,then you can just pour the popcorn,into the blender and blend the popcorn,and it Mills it into cornmeal so that's,what I'm gonna do for our cornbread,dressing the first thing I have to do is,make the cornbread so I'm going to grind,some of this popcorn into cornmeal,foreign,it's just cornmeal ready for your,cornbread I've got my cornmeal ready the,first thing I'm gonna do is put some oil,in each of these pans and put them in,the oven while the oven is preheating to,425 that way the oil will be hot and the,pans will be hot,whenever it's time to pour the cornmeal,battery in I,have a really bad habit of just,eyeballing,rendering like I should,so I'm gonna see how much cornmeal this,is,that's two and a half cups of cornmeal,I'll add one cup of flour that's regular,all-purpose flour to that two teaspoons,of baking soda,and two teaspoons of salt,I'll mix up those dry ingredients,I'm gonna add four eggs,I made,my own buttermilk,um with Hazel's milk but you can,obviously just,use store-bought,just sort of mix however much,it needs to be a good batter,um if you need a good cornbread recipe,you probably should just look on,Pinterest because I'm thinking that,maybe I'm not the best source for it but,I will show you what the consistency of,mine looks like when I'm done and then,maybe you can just sort of model after,that that was probably a cup,a quarter cup of oil you're going to put,the other oil in after it Heats so this,is about what it should look like not,runny but wet when the oven comes up to,temperature then I'll pour the hot,grease in here and I have kept a little,bit of cornmeal to put into the bottom,of the pan that keeps it from sticking,and then we will bake the cornbread for,about 25 minutes okay the oven just,preheated so I'm gonna get the Skillets,out just roll it around and then,pour it in,okay and then I'm going to take,a little bit of this cornmeal and,sprinkle it,on the bot

A tasty, affordable, turkey alternative for Thanksgiving dinner

A tasty, affordable, turkey alternative for Thanksgiving dinner

Thanksgiving doesn't always have to be,about the turkey there are other options,great to have Chef Paul little Chris,back on the show with some tasty I guess,I guess affordable options Polly boy,yeah pretty much I mean I mean I don't,know if you've noticed but food costs,yeah pretty rapidly and I just noticed,the other day that the Chrysler Cherokee,is pretty high this year so for anybody,who's looking for another alternative or,just for weeknight dinners cheaper cuts,of chicken like boneless skinless,chicken or rather bone-in skin on,chicken thighs are a great alternative,Okay so,how do we do it what's the what's the,best way because sometimes with chicken,and you always think about you don't,think about thighs you think about,chicken breasts why your thighs so great,so thighs are great because,because that meat is juicier it holds up,to longer cook times and it's also got,skin a really nice piece of skin that if,cooked properly can make it really,crispy on the outside and shreddy on the,inside so let me explain so I think a,lot of people have had maybe bad,experiences with bone-in skin on chicken,thighs sometimes they're undercooked or,they're hard to eat but I use what I,call the 3-2 method so 300 degrees,Fahrenheit for two hours and all I've,done of these is add a little bit of a,dry rub so you could use seasoned salt,you could use any dry rub you like or,sometimes I just do salt and pepper and,then I've placed them on a parchment,lined baking sheet and sort of spread,that skin out because you want it in one,single layer then I put it in that oven,for two hours just forget about it and,what you end up with check this out you,end up with beautiful,chicken thighs that are slow roasted and,they have this crust like crispy,crackling on the outside so I don't know,if you could hear this but it's got well,that's the skin right I know and we're,trying to avoid the skin and you know,what here's the thing like you don't,want to be eating the skin all the time,but let's treat yourself a little bit on,Thanksgiving,oh yeah and totally if,and crispy look at it,and I tell you it just shreds on the,inside so you know when you go to the,grocery store and you buy chicken wings,that have sat on the hot table and they,just kind of fall apart same idea here,because you slow cook them at a low,temperature the inside just becomes,shreddable so it's easier to eat and it,kind of feels like a fancy food just,because you've taken the time to to take,care of it and cook it properly okay are,you are you adding a sauce or what else,what else are we doing with them Paul,so what I would do if you're doing this,for Thanksgiving make all the regular,sides you can see in the back here I've,already got my bread ready for stuffing,I make a mushroom gravy um but you don't,need to I mean I'm a saucy person I,don't know about you like I lived for my,gravy yeah you don't really need that,here at all so whether you're making,this on a weeknight dinner or for,Thanksgiving the one thing I would say,try to time it right so that these come,right out of the oven and onto the table,because that skin you know it doesn't,stay super crispy for very long how many,I don't know like how many could,somebody eat because they're a lot,smaller right than let's say a chicken,breast,well that I mean that depends on the,person I can certainly eat I would eat,two of these for a meal they are rather,Rich you know you have that crackling,they're not that small again it depends,on the chickens not all chickens are,created equal but I got these These are,fairly large and I managed to get 20 of,them for like 28 bucks yesterday so I,mean that is cost Effectiveness that's,pretty good it is it is significantly,cheaper than let's say chicken breast or,or the turkey as you were mentioning,there too okay so take us through so so,is there you said there's two Cooks,there's one cook first what's the one,two other two three method or what was,the method again the two three method,two three method is it's one cook it's,two hours okay at 300 degrees so that's,it it's just like that's all you need to,do formula okay that's right the only,thing you need to do if you need to,season them first with some kind of a,dry rub or salt and pepper no added oil,because a lot of fat comes out of that,skin and you see on the pan here you get,this beautiful brown it's called Fawn is,a new term a fond which is the base for,a beautiful sauce so you can also remove,these and make a quick pan sauce while,the pan is hot you can put a splash of,white wine in there a little bit of,chicken stock and just stir it around,and that'll make a really delicious,sauce if you just don't want to worry,about making a separate sauce or gravy,but it's good that's why the parchment,paper is so great too right if you throw,a little you throw a little moisture on,there get that off of there and then you,can make a gravy absolutely absolutely,this is Flavor right here all these,Brown bits that's great flavor and some,o

$50 SOUL FOOD Thanksgiving FEAST 🔥!! Fried Turkey, Dirty Rice, Peach Cobbler, Sweet Potato Cornbread

$50 SOUL FOOD Thanksgiving FEAST 🔥!! Fried Turkey, Dirty Rice, Peach Cobbler, Sweet Potato Cornbread

hey y'all I got another budget friendly,Thanksgiving or even just soul food,Sunday menu for you I'm going to show,you how to do some fried turkeys some,dirty rice and some sweet potato,cornbread with a bourbon glaze and I,even have a peach cobbler dessert now,the potato salad greens and macaroni and,cheese recipe I will link in the,description box because I've done that,so many times guys check out my ebook if,you love soul food and honey let me tell,you something you guys are going to love,this this meal ran me about 57 now this,will be good for a you know small crowd,maybe five maybe six people okay now I,am going to do some turkey wings and I,am going to use this injectables as the,marinade I'm gonna put about,three-fourths of an ounce,to one ounce of the marinade inside of,each turkey wing now if you don't want,to get the marinade you want to save a,little money then I suggest you just,brine the turkey wings in three,tablespoons of salt and sugar and about,a teaspoon of MSG okay cover it up with,some water and let it brine overnight,and that's that's practically free okay,but I'm only using about half the,marinade that's why I poured in half the,marinade into a cup so I wouldn't get,the rest of it dirty you know we ain't,trying to cross contaminate up here okay,so I'm gonna go in and I'm going to,inject each part of the turkey wing and,how it is going it's going to swell up,like your auntie cankles okay you know,you got that Auntie when she eat a,little salt you know she'll be having a,little pig feet and then her um ankle,swell up okay that's what this should,look like okay,all right y'all know the sisters they be,getting them injections okay you know,you know the bbls and stuff to be,getting them injections okay that's how,it's gonna swell up on you okay now I'm,gonna set this aside in a bowl and I'm,going to allow this to marinate,overnight whatever marinade is left in,the cup I'm just gonna throw that on top,and I'm gonna put this in the fridge now,if you don't have overnight you can do,one hour you can do four hours okay all,of that is fine you just need time for,this to sit because this marinade has a,lot of salt in it now it's the next day,and I'm just gonna add some dry,seasonings that I have so I'm using a,little bit of poultry magic a little bit,of lemon pepper also some salt free,Cajun seasoning just use whatever you,have that has low sodium because that um,Tony's Creole butter has a good amount,of salt I also suggest getting the,turkey wings to have a little tip on,them because baby I'm about to nibble,the mess after that turkey tip okay do,you hear me if you like to Chomp on that,turkey wing tip baby go ahead and give,me a like okay okay I know you part of,the family because we be throwing down,up on that I have a dutch oven that I,filled up with oil and it's at about 350,degrees I'm going to put in the turkey,about half of the turkey wings and while,they're cooking I'm gonna scrape off any,dry spices that float off of them,because I don't want them to burn in the,oil,this is also why I don't put tons of dry,seasoning on there because sometimes it,will come off don't move them too much,just you just want to make sure they're,submerged and not sticking to the bottom,it will take you anywhere from 12 to 14,minutes for this to get brown okay no,matter how long it takes if it ain't,Brown it ain't ready okay,I'm gonna take them out of the oil and,I'm going to set them on a paper towel,to drain tell me in the comments if you,prefer roasted turkey or fried turkey I,feel like I am definitely a fried turkey,girl because that skin gets nice and,crispy and that turkey is really nice,and juicy but hey you know what I say,you roasted turkey I ain't gonna be,picky now I'm gonna go ahead and start,working on this dirty rice I really I,should maybe say rice dressing because,we're not going to use chicken gizzards,today I'm gonna cook two strips of bacon,and I'm going to take them out and leave,the grease I'm then going to go in with,some lean beef so this is about a 85-15,a 93 7 would work but you don't want,anything that's super greasy okay,because we're not actually going to,drain the fat we're going to use it to,enhance the flavor of the rice,I'm going to cook it in this fat and,when it's mostly cooked it doesn't have,to be all the way done you're going to,go in with that Trinity we have our bell,peppers our celery and our onion now,most of you will already have these,vegetables at your house so this won't,cost you anything okay we're gonna saute,this for about four to five minutes,because I really want you know all those,juices to come out of those veggies I'm,gonna go in with some salt free Cajun,seasoning some bouillon and some Creole,seasoning,then I'm going to add in my herbs I'm,going to use a bay leaf as well as a,sprig of thyme which you guys know I'm a,gardener so that is free for me okay and,I'm just going to mix that together as,well as add in a few cloves of garlic,I'm then going to put in t

4 Turkey Alternatives for Thanksgiving

4 Turkey Alternatives for Thanksgiving

does the mere thought of juicy slabs of,a honey-baked ham have your mouth,watering for your holiday dinner then,get your dinner table ready we have a,succulent surprise of a recipe for you,from the chunky chef position your ham,flat side down in the rack and brush all,over with a melted butter and honey,mixture to prepare your ham for the oven,position the oven rack to the lower,third position the secret that makes,this copycat honey baked ham recipe so,indulgently memorable and as tasty as,the real deal is the sweet and spicy,crackling glaze it transforms your,ordinary baked ham into an amazing,holiday meal in a small saucepan combine,sugar salt onion powder and the warm,holiday spices forgo bargain hams that,are labeled water added instead opt for,meat that is labeled just ham or ham,with natural juices stir in 3,tablespoons of ham juices from the,bottom of the roasting pan note that the,glaze cooks quickly and needs only a,minute or two to become magically,delicious your ham needs a short rest to,allow the ham juices to redistribute,throughout the meat bring the sauce to a,boil if you're going to serve it hot,generously carve the ham into slices and,lay it on your guests plate drizzling,with any extra sauce baking a ham is an,easy affair the oven does most of the,work for you brush this hot glaze all,over the ham,place the ham under a broiler and allow,the high heat to caramelize the glaze,the best roast beef boasts a juicy,tender interior and a flavorful e,crusted exterior to achieve the crust we,rub our roast with crushed black,peppercorns chopped fresh basil thyme,and rosemary minced garlic and coarse,salt as a bonus our roast beef recipe,takes just minutes of hands-on time to,prepare once you get the herb coating on,the roast the oven does the rest of the,work for you the heat will cross the,exterior of the beef while the interior,of the roast becomes irresistible tender,and juicy watch your hungry dinner,guests go wild satisfying their,carnivore cravings,pork tenderloin flavorful II infused,with a sweet spicy rub and slow-cooked -,juicy tender perfection to be,mouth-wateringly described with one,single word succulent exuding a robust,sugar and spice sensuousness every bite,of tender fall-apart pork will have your,taste buds begging for more,this pork rub is a coveted blend of dark,brown sugar,sea salt spices and garlic this sweet,spicy pork rub is so out-of-this-world,delicious you can bottle it up and,present it as a convivial gift for your,favorite foodies the brown sugar lends a,complex yet mildly sweet molasses flavor,to the meat while bringing the heat from,the peppers and smoky nuance of the,paprika into balance the dry mustard and,garlic powder assert their distinct bold,flavors to the rub the most outstanding,pork tenderloins are marinated,generously coat your pork tenderloins,with a sweet spicy rub and massage the,rub into the meat allow the pork to,marinate in the refrigerator for at,least an hour or for the ultimate flavor,up to overnight Nestle your pork,tenderloins in a roasting pan cover,tightly and slow roast in the oven for,five worth the wait hours patience is,the key to the juiciest mostly weakening,pork,this grilled salmon with maple syrup and,rosemary is one of the best salmon,recipes you'll ever eat,place a large sheet of aluminum foil on,a baking sheet set the salmon fillet,skin side down on the foil brush the,salmon with olive oil and maple syrup,season with salt pepper and minced fresh,rosemary lay lemon slices on top of the,salmon fold the foil on the sides to,create walls to keep the juices from,spilling out onto the flame and keep the,salmon bathed in them as it cooks,carefully remove the salmon from the,grill and set aside place lemon halves,directly on the hot grill and grill for,three to four minutes or until the flesh,is lightly charred squeeze the lemon,juice all over the top of the salmon and,garnish with extra minced rosemary,you,you

Making Thanksgiving Dinner In 4 Hours (Last Minute Guide)

Making Thanksgiving Dinner In 4 Hours (Last Minute Guide)

you know during the holidays all these,guys are like make this 15 days ahead of,time but when cooking time rolls around,sometimes that's not always feasible,thanksgiving is a time where most of us,in america get excited about despite any,potential family arguments you might be,looking forward to but there is one,element that i won't be looking forward,to and that is the element of overeating,that's where today's sponsor tums comes,in yes like the toms like tums you know,what i'm talking about i don't get,heartburn often but my family and,friends definitely do so maybe if you're,having a little friendsgiving shindig,and your friend mark won't stop,complaining about oh my heartburn then,just hand that dude a bottle of this and,he'll stop doing all that whining food,is supposed to connect us all so if,you're like me this thanksgiving you,want to try a little bit of everything,and maybe you get a little heartburn,tums can provide fast relief for you so,you know what to do click the link in,the description to learn more and buy,now look i love thanksgiving but i have,a feeling this thanksgiving is gonna,have a little bit of an awkward lift to,it people are just getting back into the,swing of things maybe you're a little,bit rusty or maybe you just came,straight off google and you're like well,slap my knee kiss my horse i gotta make,thanksgiving dinner today and you don't,have anything prepped big no no but,thankfully for you i will be blessing,your day and entire life with this video,so that you can survive and i'll be,right by your side giving you little,kisses and with all that being said back,to the challenge,sometimes you find yourself in a crunch,and you need to make a last-minute,thanksgiving dinner and that is what,this is going to be about we have a,clock there it is we have four hours to,make a thanksgiving meal for the whole,family this is enough to make for 10,people but you can obviously scale it up,and it won't really increase the time,whatsoever if you need to so if you,found yourself on this video in urgent,need of help you came to the right place,the last thing i want to say is this is,not your perfect oh i have to have my,perfect little side fish to have every,year we're on a ticking clock folks okay,the goal is to move fast make something,quickly last second and yet,simultaneously unforgettably delicious,this is a last minute thanksgiving,dinner let's begin okay the clock is,ticking and we've got major items to,make so let's do this in an order that,saves us the most time the turkey is a,big bottleneck so we're gonna spatchcock,it to cook it faster no more three-hour,turkeys this way but hold your horses if,you serve with your turkey you've now,inundated the oven and i'm just gonna,assume that you can only do one item in,the oven at a time so instead let's,begin with the stuffing get yourself one,to two large loaves of brioche bread one,of their relatively large and two if,they're on the small side cut that into,one inch cubes split on a baking sheet,pop it into an oven set to 350,fahrenheit and bake tossing occasionally,for about 10 to 15 minutes or until dry,and toasty they might still be a tiny,bit soft on the inside but look it's,fine the pierce will say oh it's a no-no,but those that are revolutionary don't,abide by the rule makers anyway spray a,9x13 baking pan with vegetable oil and,toss in your bread in a saucepan,artfully toss in three quarters of a cup,or 160 grams of unsalted butter set the,heat to medium and let that melt until,uh melted in case you might have guessed,then add in one rough chopped yellow,onion three ribs of celery rough chopped,season a taste of salt stir and let that,sweat stirring occasionally until,softened about three to four minutes,then add one tablespoon of dried oregano,or oregano of your english sorry that,was uh rude let that cook for one minute,in a separate bowl add two large eggs,and a splash of your chicken stock which,the total amount of stock you're going,to need is 2 cups or 420 milliliters,whisk until thoroughly combined then add,the rest of that chicken stock to your,sweating veg cut the heat and then 2,tablespoons or 4 grams of fresh chopped,sage now pour your egg mixture evenly,across your bread and your stock and veg,mixture give it a like toss hit it with,flaky salt and spank yourself because,it's only been a few minutes and we're,ready for the oven cover that with foil,pop it in the oven set the 350,fahrenheit for 25 minutes then uncover,it and bake for 25 to 30 more minutes or,until completely set and crisp on top,now look we're not just gonna stand here,twiddling our thumbs and dancing around,the kitchen while that's baking we need,to move on to our next project let's do,mashed potatoes an easy next step get,yourself three and a half pounds or one,and a half kilograms of russet potatoes,take their cheeky little jackets off,rough chop and place in a pot of water,and bring to a boil let those boil until,just barely fork tender about eight,min

Thanksgiving Dinner Turkey Alternatives |Easy Fool Proof Dinner Ideas|

Thanksgiving Dinner Turkey Alternatives |Easy Fool Proof Dinner Ideas|

you click this video so you might be one,of those people like me who don't like,turkey,I also read that there's a shortage this,year so that means an increase in price,but whatever your case is I have some,ideas that I'll still give that,Thanksgiving fuel without the turkey,I believe that if you incorporate the,ingredients that are generally on the,Thanksgiving table,or by making your guest favorite dishes,will make it special,so in this video I'm going to show you,how I make beer can chicken,beef stew and my son's favorite,shepherd's pie,so let's get started,so I'm going to start off by peeling,these potatoes,I'm gonna roughly chop them and then put,them in boiling water for about 20,minutes or until they're forked tender,while those potatoes boil I'm going to,chop on my vegetables making sure,they're all the same size so that way,they cook evenly,into a hot pan I'm adding extra virgin,olive oil,and then I'm gonna sear my me in batches,making sure I don't crowd the pan,if you add all the meat it's just going,to lower the temperature of your pan and,then you won't get that nice Browning,you want,I'm gonna season with lemon pepper and,garlic powder,and I'm just going to eyeball it,so I try to leave the meat alone until I,start to see it getting a nice color,underneath there and then I'll break it,up,and to collect the juice and the grease,coming out of it I am just going to do,with the way my grandma taught me which,is getting a spoon tilting it and,putting it into a glass jar,and then when it gets full I go ahead,and get rid of it,I know I've seen a video hack where you,put a paper towel on there to soak up,all the grease but just be careful,because when you get rid of it,it's really hot and you can bring,through your plastic bags,I'm gonna go ahead and do the second,batch,and do the exact same thing,foreign,so now that I see that the meat is,getting a nice color I'm gonna go ahead,and add,the vegetables that I chopped up,and I'm going to season those,now I'm going to incorporate the meat,that I cooked previously and seasoned,with salt and pepper,I'm gonna add,a cup of frozen peas but if you really,like peas you can add more that's just,up to you,a cup of chicken broth,then I'm gonna stir and turn off the,heat,and my potatoes were still not fork,tender so I left them for two more,minutes,and then I started mashing them I don't,have a potato masher so I'm just going,to use my spoon I don't know why because,a cup works better if you don't have a,Masher,I added four tablespoons of butter,and seasoned with salt pepper and garlic,powder,and then I added heavy cream but you can,add cream cheese sour cream,I don't know some people at brunch,as long as you taste as you go because,one time I added too much salt without,tasting,and my mashed potatoes came out salty,that was a sad day,foreign,so now that I've seasoned my mashed,potatoes to my liking,I'm gonna spread it evenly,and make sure that I create a seal on,those sides,so it doesn't bubble all over,using a fork I'm going to create some,texture on the top then I'm gonna put in,the oven for 10 minutes at 350. and,broil for five,I like the idea of having shepherd's pie,for Thanksgiving because it's like a,reminder of the turkey stuffing plus,it's my son's favorite,so I'm going to start off by mixing two,tablespoons of lemon pepper seasoning,one tablespoon of orange pepper,a teaspoon of garlic powder and some,paprika,and then I'm going to set it aside,then I'm gonna rinse the inside outside,of the chicken,remove anything inside,and then Pat it down,okay I've washed my hands so now I'm,going to drizzle with olive oil,and season with the seasoning that we,prepared earlier,this is probably one of the easiest,chickens I like to make it with,chicken thighs instead but for the sake,of this video,we're doing it with a whole chicken,I'm only using my left hand to spread,the seasoning that way I don't get,anything else dirty,make sure you get underneath the skin,under the wings,so everything is nice and seasoned,if you're concerned about whether it's,safe to use a beer can in the oven,because of the pain or because of the,BPA that codes the inside of the can,then just use the beard can stand by,itself if you don't have a beer can,stand you can just use the beer on its,own which is what I'm going to do,and both ways,work out just fine,so now for the best part pour out half,of the beer,for yourself and then we're going to use,the other half,to prop up the chicken,line your pan with aluminum paper I,forgot to do it it's just for easier,cleanup,I put the chicken right in the center,and then I like to flip the wings out so,they get get nice and crispy,and then I'm gonna put it in the oven,for two hours at 350.,but every 30 minutes I take it out and I,rotate it and I also like to squeeze the,lime on top,here's my chicken after two hours and I,like my skin to be really crispy so I'm,going to put it back in the oven to,broil for five minutes,be careful when you take out the can,I'm

Alternative Thanksgiving Meals

Alternative Thanksgiving Meals

I mean fees for all diets jeana's in the,kitchen learning more all right yeah,people with restrictions you might want,to eat something different here we got a,cookbook author blogger Jill Silverman,huff and these are all more on the,healthier side yes yeah we're talking,about healthy recipes healthy recipes,for all you know sometimes you're,putting together your Thanksgiving menu,and you've got different diets at the,tables so how to put something that,works for everyone okay so I brought a,few recipes for you here just some,things to show you I have some sweet and,spicy almond butter popcorn but right,great little arrival snack party favor,it's made with Lindsay honey cinnamon,almond butter which means not only is it,gluten free dairy free vegetarian but,it's also peanut free the all right we,also have some sweet potato tapenade,crostini on a cracker,that's a gluten-free made with sweet,potatoes right the cracker is the sweet,potato right slice that's right and then,we have the olive tapenade with,Lindsay's robust California extra virgin,olive oil okay and then we have,butternut squash with cranberries and,olives and then there's a purchase a,piece that I brought that are,exclusively we created for you and your,good day Sacramento viewers we go okay,so one of them is sweet and spicy I'm,sorry it's spicy autumn olives so I'm,going to start with two cans one each of,black and green Lindsey Naturals olives,and some orange peel some crushed fennel,some crushed red pepper a little flavor,like if you described it,sweet little Italian and then some,awesome awesome this stuff is so good,I'm not kidding I always want to take it,out of the bottle okay if you want to,taste it out of a spoon oh I would be,alright good so then we just toss it all,together,and then I'm going to put it in a dish,and warm it up in the oven Oh,why do we need to do that it just makes,brings out all the flavors makes it warm,kind of sexy and so can that because you,know the oven we're gonna pretend we're,actually so there we go,and then serve a couple of toothpicks,hello I'll take this one down here one,escape that dish delicious kami one try,and it's a gluten-free dairy-free,vegetarian vegan make everybody happy,this is so good okay so next time about,20 minutes or something yep you're,making another exclusive recipe this,documentary I'm making roasted potatoes,sweet potatoes with olive oil sage and,shallots,Applejack's not for Thanksgiving all,right