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Easy Noodle Bake Recipe

Ingredients:

  • 1/2 lb. ground beef
  • 1/2 cup chopped onion
  • 1-1/2 cups uncooked egg noodles (I used medium)
  • 1 cup frozen vegetables of your choice (I used chopped broccoli)
  • 10 oz. can of cream of mushroom soup
  • 1/4 cup milk
  • 1/2 cup water
  • 1 cup shredded colby/jack cheese

Directions

  1. Saute onion with a little olive oil until translucent.
  2. Add ground beef and cook thoroughly, seasoning with salt and pepper to taste, drain excess fat, set aside.
  3. Spread uncooked noodles evenly in bottom of prepared baking dish.
  4. Top with cooked beef and the vegetables.
  5. Whisk soup, milk and water together.
  6. Pour over vegetables.
  7. Top with cheese.
  8. Cover dish with foil sealing well.
  9. Bake at 375 degrees for 30 minutes.
  10. Serve hot with a side salad if desired.

Turkey Stroganoff Recipe

Ingredients

  • 2 cups broccoli — frozen, cut
  • 1 tablespoon butter or margarine
  • 1/4 cup onion — chopped
  • 3 tablespoons all-purpose flour
  • 1 can chicken broth
  • 2 cups turkey — cooked, cubed
  • 1 cup sour cream
  • 1  can mushroom — sliced, drained
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • hot cooked noodles

Directions

  1. Cook broccoli according to package directions.    Drain and set aside.  In 2 quart microwave safe casserole, melt butter. Add onion; cover and cook on high until tender. Add flour and blend well.  Whisk in broth; cook on high for 4 to 6 minutes or until thickened and bubbly, stirring every 2 minutes.  Add remaining ingredients except noodles. 

  2. Cook on high for 2 to 3 minutes or until heated through, stirring once.  Serve over noodles. 

Source:  Taste of Home Magazine:  June/July 1995.

Turkey Kiev Recipe

Ingredients

Herb Butter

  • 1/4 c  White wine
  • 1    Garlic clove,chopped
  • 2 tb Parsley,chopped
  • 2 tb Chives,chopped
  • 1 tb Dill,chopped
  • 1 tb Mint,chopped
  • 1/4 ts Salt
  • 1/4 ts White pepper,ground
  • 1/4 c  Butter, unsalted,softened

Kiev

  • 8 Whole turkey tenders
  • 1 Ham,baked, 6 oz piece
  • 1 Egg
  • 4 tb Butter,unsalted,melted
  • 1/2 c  Saltine crumbs
  • 1 ts Paprika

Directions

  1. Prepare Herb Butter: Combine wine and garlic in small saucepan. Bring to boiling; cook about 4 minutes or until almost evaporated. Scrape into bowl and cool. Stir in parsley, chives, dill, mint, salt, pepper and  butter. Spread butter mixture into 6×2″ rectangle on piece of waxed paper. Wrap and place in freezer until firm.

  2. Prepare Kiev: Cut horizontal slit, about 3 1/2″,  into thick side of tenders, cutting about 3/4 enough to make pocket. Cut ham into eight 3x1x1/4″ pieces. Cut herb butter into 8 pieces 3/4″ long.
  3. Place 1 piece of ham and butter in each pocket. (If pocket does not close at seam, cut pockets slightly larger.) Beat together egg and 1 tablespoon melted butter in shallow dish. Combine crumbs and paprika in
    second shallow dish.
  4. Carefully dip turkey Kievs in egg, then in crumbs to coat. Place in lightly greased 13x9x2″ baking dish. Drizzle with remaining butter. Refrigerate. Place in freezer 30 minutes before baking.
  5. Bake in preheated hot oven (425’F) for 25 minutes.
  6. Serve immediately.

Drunken Turkey Recipe

Ingredients

  • 12 lb Turkey
  • 2 lb Mixed dried fruit
  • 1 c  Golden raisins
  • 4 ea Granny Smith apples,
  • 4 ea Oranges, juice from
  • 1 cn (92.5 oz) chilies chipotles
  • 3 c  Tequila
  • 3 c  Grand Marnier
  • 2 ea Sticks unsalted butter-cut into 1-inch wedges

Directions

  1. Preheat oven to 325~F. Rinse turkey and pat dry inside and out. Set aside.
  2. Combine dried fruit, raisins, and apples in a medium-size bowl. Put orange juice and chiles (with sauce that clings to them) into a blender or food  processor and process for 1 minute. Add 1 cup each of tequila and Grand Marnier, then pour the mixture over the fruit and let rest 15 minutes.
  3. Drain the fruit, reserving the liquid. Cut half the butter into 1/2-inch pieces and combine with the fruit. Stuff cavity of the turkey with most of the fruit. Place the turkey in a roasting bag, arrange remaining fruit on top of the bird and pour reserved orange juice-liquor mix over it. Combine  remaining tequila and Grand Marnier. Have ready a basting syringe fitted  with a metal injection nozzle and inject the mixture all over the turkey.
  4. Melt remaining butter and carefully pour over the turkey in the roasting bag. Seal bag and cut 1/4-inch slit on the top to let steam escape. Place in a roasting pan and roast for 2 1/2 hours. Every 30 minutes open bag (being careful to shield your face from steam) and inject more liquor, eventually using it up. When ready to serve, slit open bag, arrange turkey  on a platter, and scoop out the fruit stuffing. Place all the fruit in a serving bowl. Strain the juices that have accumulated in the bag, skim off  any fat, and serve in a gravy boat.

Rolled Herb-Roasted Turkey Breast Recipe

Ingredients

  • 1.75 lbs Turkey breast boneless and skinless
  • 2 Clove Garlic thinly sliced
  • 2 tbsp Fresh sage leaves chopped
  • 2 Fresh rosemary leaves
  • 1 tbsp margarine
  • 6 sml Carrot cut into 1 inch (2,5 cm) pieces
  • 0.5 med Red Onion thinly sliced
  • 1 cup Reduced sodium chicken broth

Rolled Herb-Roasted Turkey Breast Recipe

Directions

  1. Preheat oven to 325° F (160° C).
  2. Slice horizontally through turkey breast with knife parallel to cutting board, stopping 1 inch (2,5 cm) from opposite edge; open breast.
  3. Cut small slits evenly across inside turkey breast and insert garlic. Sprinkle inside of breast with 1/2 of the herbs. Roll up jelly-roll style starting from narrow end; secure with wooden toothpicks or kitchen string.
  4. Brush turkey with Becel® Buttery Taste margarine, then sprinkle with remaining herbs. Arrange turkey in roasting pan. Add carrots and onion.
  5. Roast 60 minutes or until meat thermometer inserted in thickest part of turkey reaches 165° F to 170° F (73° C to 77° C). Remove turkey and vegetables to platter. Cover with aluminum foil and let stand 15 minutes.
  6. Place roasting pan over 2 burners and add chicken broth to pan juices. Bring to a boil over high heat, scraping brown bits from bottom of pan. Reduce heat to low and simmer, stirring occasionally, 10 minutes or until reduced by half. Slice the turkey and serve with roasted vegetables and pan juices.

Thanksgiving Recipe Guide | 2017 Edition

Appetizer Recipes

Side Dishes

Main Dish Recipes

Thanksgiving Recipe Guide | 2017 Edition

Dessert Recipes

Thanksgiving Leftovers

The Ultimate Roast Thanksgiving Turkey Recipe

Ingredients

  • 2 tbsp (30 mL) salted butter, softened
  • 1 shallot, minced
  • 2 cloves garlic
  • 1 tbsp (15 mL) each pulled and chopped fresh savory, sage and thyme leaves, stems reserved
  • 2 tbsp (30 mL) chicken broth – 35% Less Sodium
  • 1 – 9 lb (4 kg) unstuffed Butter Basted, Young, Grain Fed Turkey, thawed

The Ultimate Roast Thanksgiving Turkey Recipe

Directions

  1. Preheat oven to 350°F (180°C). In a small bowl, mix together butter, shallots, garlic, herbs and broth, to create a compound butter. Place the turkey in a roasting pan just big enough to hold it.
  2. Carefully separate the skin from the breast meat, using your fingers. Place a spoonful of the compound butter under the skin of each breast. Massage on skin side to distribute evenly. Separate the turkey’s leg skin from the flesh and massage butter into each side. Place herb stems in the turkey’s cavity and pat the surface of the skin dry before putting the turkey in the oven.
  3. Roast for 3 hours, or 20 min. per pound. Using the drippings from the turkey, baste every hour. If the skin starts to get too dark, lightly cover with foil creased in the middle like a tent. To test for doneness, insert a digital thermometer into the thigh without touching the bone. Remove turkey from oven at 175°F (80°C) and let it rest, tented with foil, on a platter while you make the gravy. (Monitor turkey’s internal temperature while resting to ensure that it reaches 180°F/82°C.) Serve and carve tableside.

Tip: For easy carving, remove the entire breast, place it on a carving board and cut the meat across the grain. The sliced turkey looks appealing on the platter and better yet, everyone gets a bite of the flavour-enhanced skin

One-Pot Chicken Chow Mein Recipe

ingredients

  • ⅓ cup soy sauce
  • 1 tablespoon ginger, minced
  • 1 tablespoon garlic, minced
  • 1 tablespoon oyster sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • ¼ teaspoon red pepper flakes
  • Pepper, to taste
  • 2 boneless, skinless chicken breasts, cubed
  • ½ onion, thinly sliced into half moons
  • 3 stalks celery, sliced
  • 4 carrots, julienned
  • 3 cups cabbage, shredded
  • 2 packages ramen noodles
  • 1½ cups chicken broth
  • Scallions, chopped, to serve

Directions

  1. In a bowl, add the soy sauce, ginger, garlic, oyster sauce, sesame oil, sugar, red pepper flakes, and pepper.
  2. Place cubed chicken into a resealable plastic bag and pour half of the marinade into the bag. Save the rest of the marinade for later. Let the chicken marinate in the refrigerator for at least an hour.
  3. Add the marinated chicken to a large pot and cook over medium-high heat. 4. 4. Remove the chicken from the pot.
  4. Add the sesame oil to the bottom of the pot and add the onion, celery, carrots, and cabbage. Sauté until the onions are translucent.
  5. Place both of the ramen noodle bricks into the bottom of the pot.
  6. Pour in chicken broth over the noodles.
  7. Cover the noodles with the vegetables. Cover the pot with a lid and simmer for 5-7 minutes or until the noodles are cooked through.
  8. Break up the noodles and add back the chicken, and add the remaining half of the marinade.
  9. Garnish with scallions.

Slow-Cooker Beef and Broccoli Recipe

Ingredients

  • 2 pounds sirloin steak or boneless beef chuck roast, thinly sliced
  • 1 cup beef broth
  • ½ cup low-sodium soy sauce
  • ¼ cup brown sugar
  • 1 tablespoon sesame oil
  • 4 garlic cloves, minced
  • 4 tablespoons cornstarch
  • 4 tablespoons water
  • 1 head of broccoli, cut into florets
  • White rice, cooked, to serve

Directions

  1. In a slow cooker, whisk together the beef broth, soy sauce, brown sugar, sesame oil, and garlic.
  2. Place slices of beef in the liquid and toss to coat. Cover with lid and cook on low heat for 4 hours.
  3. After 4 hours, whisk together cornstarch and water in small bowl. Add this to the slow cooker and stir to mix well. Add the broccoli and gently stir to combine.
  4. Cover with lid and cook 30 minutes to cook broccoli and thicken sauce.
  5. Serve over warm white rice.

Chicken & Veggie Stir Fry Recipe

Ingredients

  • 3 tablespoons oil, for frying, divided
  • 1 pound boneless, skinless chicken breast, cubed
  • Salt, to taste
  • Pepper, to taste
  • 1 pound broccoli florets
  • 8 ounces mushrooms, sliced
  • Sauce
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 teaspoons sesame oil
  • ⅓ cup reduced sodium soy sauce
  • 1 tablespoon brown sugar
  • 1 cup chicken broth
  • ¼ cup flour

Directions

  1. In a large pan, on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add the chicken, season with salt and pepper, and sauté until cooked through and browned.
  2. Remove cooked chicken from pan and set aside.
  3. In the same pan, heat 1 tablespoon of oil and add the mushrooms. When the mushrooms begin to soften, add the broccoli florets and stir-fry until the broccoli is tender.
  4. Remove cooked mushrooms and broccoli from the pan and set aside.
  5. Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the ginger, sesame oil, soy sauce, brown sugar, chicken broth, and flour, and stir until smooth.
  6. Return the chicken and vegetables to the saucepan, stir until heated through.
  7. Serve with hot rice or noodles.