Classic, from-scratch Thanksgiving dishes are on the menu today!
Shop my homestead kitchen essentials: https://www.amazon.com/shop/hopewellheights
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Le Creuset French Press: https://amzn.to/49FjdPB
Injector mix for turkey:
1/2 cup melted butter
1 C bone broth
1 T onion powder
1 T garlic powder
1 T salt
2 t pepper
Mix and inject the entire bird, making as few holes as possible while reaching all cuts of meat
Oven Roasted Turkey:
Thaw turkey well in advance – it takes 24 hours per 4 lbs of meat, so this 20lb turkey took 5 days in the fridge! Once thawed, rinse well, empty the cavity, and pat dry. Then stuff the cavity with
– 1 apple, quartered,
– 1 lemon, quartered
– 1 onion, quartered
– fresh herbs…I used sage & thyme
Inject the turkey, and use the remaining injector fluid to rub the turkey under and on top of the skin. Secure the legs with twine or skin, tuck the wings, and place the turkey in a roasting pan breast side up. Roast at 325F for 13 minutes per lb or until internal temp reaches 165F. Tent the turkey with foil when the top is golden brown, this should take an hour or two. Reserve drippings for gravy
Sourdough Stuffing: (I doubled this recipe in the video)
Cube half a loaf of sourdough sandwich bread, place on a sheet pan and drizzle with olive oil, sprinkle with salt and pepper. Bake at 375 for 30+ minutes, flipping every 10 minutes until golden brown and dry.
1 lb cooked sausage
1 stick butter
4 stalked celery, diced
1 onion, diced
2 apples, cored and diced
4 leeks, diced
2 t salt
1 t pepper
1 t garlic powder
1 t onion powder
1/2 t sage
1/2 t rosemary
1/4 t thyme
1/2 t parsley
2 C dried cranberries
2 C bone broth or stock
4 C sourdough bread crumbs
Sautee celery, onion, apple, and leeks in butter for 20 minutes. Add cooked sausage, seasonings, cranberries, bread crumbs, and broth, and continue cooking for 15-20 minutes. Serve.
Sourdough Bread for breadcrumbs is the same bread recipe below for cinnamon raisin swirl bread, just don’t add the filling. Here’s my full tutorial video: https://www.youtube.com/watch?v=YyulqvHgeQ4&t=5s
Cheesy Cream Corn: (I doubled this recipe in the video)
1/4 C butter
20 oz frozen corn
1/2 C heavy cream
1/2 C shredded cheese
(optional – add 1 T flour for thicker cream corn)
1/2 t salt
1/4 t pepper
Add butter to a dutch oven with frozen corn and cook on low for 10 minutes until corn is thawed, then add cream, cheese, salt, and pepper and simmer on low for 15 minutes. If your corn isn’t thickening up as you would like, you can simmer longer or add 1 T flour. S
One Pot Mashed Potatoes:
This is very easy! Not really a precise recipe, just peel and dice. your potatoes, add to a dutch oven with 1T of butter per lb of potatoes, then cover 3/4 way with milk. Simmer on low until potatoes mash easily. Do not drain, just mash them in the pot and season with salt and pepper to taste. If you want to really jazz them up, add a few T of cream cheese, some garlic, and herbs!
Sweet Potato Casserole:
Sweet Potato Filling
4 cups baked sweet potato
1/2 cup butter
1/3 cup cream
2/3 cup brown sugar
Crumb Topping
1/2 cup butter
1 cup brown sugar
1/2 cup flour
1 tsp cinnamon
1 cup chopped pecans
Bake for an hour at 350
Turkey Gravy:
1/4 C butter
1/4 C flour
turkey drippings
4 C bone broth
salt 7 pepper to taste
Sourdough Pie Crust: https://hopewellheightsblog.com/sourdough-pie-crust/
I made 1.5 times this crust recipe for the slab pie and it was perfect
Slab Apple Pie:
1.5X sourdough pie crust
Apple filling
12 cups or about 7 large apples, diced
juice from one lemon
1/4 C flour
1 C flour
1 T cinnamon
1/4 t nutmeg
1/4 t allspice
Mix the filling & set aside while rolling the pie crust. Divide the pie crust in half and roll it out into a rectangle that will fit your sheet pan. Place half the rolled crust in a greased sheet pan, add the filling, and top with the second rolled crust. Crimp the edges, brush with egg wash, and cut several small slits. Bake at 375 for 50 minutes, tent with foil if the crust is golden brown before the pie is finished.
Sourdough Cinnamon Raisin Swirl Bread:
2/3 C milk
1/3 C water
1 C starter
2 eggs
1/4 C sugar
1/4 C butter
1 T salt
4-4.5 C flour
Cinnamon Raisin Swirl
1/2 C sugar
1-2 T cinnamon
1/2 C raisins
1 egg for egg wash
Instructions in this video: https://www.youtube.com/watch?v=YyulqvHgeQ4&t=5s
Sourdough Cinnamon Raisin French Toast Casserole:
– 1 loaf of sourdough cinnamon raisin swirl pan de mie, cubed
– 8 eggs
– 2.5 C milk
– 1 T cinnamon
– 1 t vanilla extract
– 1 C brown sugar
Cream Cheese Icing
– 8 oz cream cheese, softened
– 1/2 C butter, softened
– 4 C powdered sugar
– 1 t vanilla extract
Add cubed bread to a greased 9 x 13. Mix eggs, milk, cinnamon, vanilla, and brown sugar in a large bowl and pour over the bread cubes. Bake at 350F for 45 minutes or until the middle is set. Top with cream cheese icing & serve warm.
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