Thanksgiving Dinner

This is my must have at Thanksgiving. I am very picky (yeah, I am a diva about this one meal.) about what my mom makes for Thanksgiving dinner. It’s the same menu every year. We have made a FEW small changes in the 15 years since we started doing a small family meal. Here’s our list.

Turkey: We do a small turkey breast in the Instant Pot (8 qt). I do basically this. But I rarely have fresh herbs and I use this for chicken broth.

Mashed Potatoes and Gravy (we usually do store bought because tradition)

Cranberry Sauce: Must be Ocean Spray with no berries and I want to see the lines from the can when it’s on the table. Because tradition.

Rolls: store bought but I might make them this year. I haven’t decided.

Green Bean Casserole: We use Campbell’s recipe

Sweet Potato Casserole:

-3 cups sweet potatoes (cooked and mashed)

-1 tsp vanilla

-1 cup sugar

-1 stick butter

-2 eggs

-1/2 cup canned milk

topping

-1/3 cup butter (unmelted)

-1/3 flour

-1 cup brown sugar

-1 cup chopped pecans

Combine mashed potatoes with other ingredients. Pour into Crisco-greased 1 1/2-quart casserole. To make the topping, lightly mix and put on the top of potatoes. This will spread when it melts. Cook at 350 until brown.

Broccoli Casserole

-2 boxes frozen chopped broccoli

-1 can cream of mushroom soup

-2 eggs (beaten)

-1 cup mayonnaise

-1 cup grated cheddar cheese

-dash of salt and pepper

-1 large can mushrooms (drained and chopped)

-Ritz crackers

Cook broccoli according to directions and drain. Mix with other ingredients and place in a buttered baking dish. Sprinkle with 2-3 finely crumbled Ritz crackers. Drizzle with a little melted butter. Bake at 350 for 30-45 minutes

Cornbread Dressing:

-1 box of cornbread (already made)

-1/2 cup grits (cooked)

-1 1/2 quarts chicken or turkey broth

-1/2 cup onions (diced)

-1/2 cup celery (diced)

-6 to 8 slices toasted bread

-4 eggs, beaten

-Salt, seasoned salt, sage, and pepper to taste

-1/3 cup butter (melted)

Cook grits in 2 cups of water, salt, and butter. In large bowl crumble baked corn bread and toast. Add remaining ingredients. Stir to blend. Bake in a cast iron skillet or baking dish for 40 to 45 minutes at 350.

For dessert we used to to pumpkin pie but now we have a friend make us a sweet potato pie. It’s so much better. I am going to try finding a recipe this year and will report back.

Enjoy your meal with friends and family!!

3 Comments

  1. Looks so delicious!!!!!!

  2. Looks so delicious!!!!!!

  3. Yes! And the sweet potato casserole and broccoli casserole were a family tradition of ours that I introduced to my husband’s family. I gotta have those dishes YUM! This is a great menu spread! Thank you!!

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