As Halloween sugar comas steadily subside, attentions now turn to the next big holiday on the list: Thanksgiving. The holiday of home cooked meals, Thanksgiving is a time when even the most inexperienced cook may need to enter the kitchen. But never fear, whether you have been cooking for years or barely know how to operate an oven, all it takes is an open mind and the right recipe to help you create a fantastic meal. Over the past week, I’ve researched and tested a few beginner-friendly recipes that are not only simple, but undeniably delicious. Take a gander or give them a try, you may surprise yourself with the results. Happy cooking!
Oven Roasted Turkey Breast
Recipe by pocketchangegourmet.com
From someone who has never cooked turkey before, I was surprised with how well this turned out. The seasonings added great flavor and the meat stayed perfectly moist without any brining. I would highly recommend for smaller gatherings or family dinner night.
1 Boneless turkey breast
1-2 Tablespoons olive oil
1⁄2 Teaspoon garlic powder
1⁄2 Teaspoon pepper
1⁄2 Teaspoon parsley flakes
1⁄2 Teaspoon basil
1 Teaspoon minced dry onion
1 Teaspoon seasoned salt
1 Teaspoon paprika
If you have a frozen turkey breast, it will need to thaw. Leaving it in the fridge for a few hours or overnight should do the trick.
Preheat your oven to 350 degrees.
Combine all the seasonings (except the olive oil) in a bowl and mix together.
Drizzle the turkey with the olive oil and rub in the seasonings. Be prepared to get your hands a little bit messy.
Take some aluminum foil and crumple into three or four balls. Place the balls in a deep baking dish and set the turkey on top.
Bake in the oven for about 90 minutes or until the internal temperature reads 165-170 degrees.
After 90 minutes have passed, remove it from the oven and cover the top with foil. Let it rest like this for approximately 20-30 minutes before serving.
Anne’s Sweet Potato Casserole
A family recipe that has served us well through many holidays, this sweet potato casserole is easy to make and even easier to eat. Pile it high with marshmallows or pecans to complete this delectable side dish.
3-4 Sweet potatoes
1⁄2 Stick butter
1⁄2 Cup sugar
1⁄2 Cup milk and 1 egg mixed together
1-2 Teaspoons vanilla extract
Pinch of salt (if using salted butter, omit this)
A bag of mini marshmallows
In a large pot, boil the potatoes until a fork can be inserted easily. This may take about 40 minutes to an hour.
Once they’ve finished boiling, remove the potatoes from the pot and allow to cool slightly.
While still warm, peel the skin (it is easier when the potatoes are warm) and place potatoes into a bowl.
Mix the potatoes, butter, sugar and salt (if necessary) with an electric mixer.
Add a small amount of potato mixture to milk and egg to prevent curdling. Then, while actively mixing the ingredients, add the milk and egg.
Pour in vanilla (amount may vary depending on amount of potatoes) and then dump the mixture into a buttered baking dish.
Bake at 350 until bubbly around the edges. Add enough marshmallows to cover the top and return to the oven.
Continue baking until marshmallows are lightly browned. It won’t take long, so be sure to keep a close eye on it to prevent any burning.
Mom’s Pecan Pie
Recipe by Southern Living
Thanksgiving would not be complete without a scrumptious slice of pie for dessert. Perfect with a scoop of ice cream or just as is, this pecan pie will have your friends thinking you’ve been baking for years.
1 and 1⁄2 cups pecan pieces
3 Large eggs
1 Cup sugar
3⁄4 Cups light or dark corn syrup
2 Tablespoons melted butter
2 Teaspoons vanilla extract
1⁄2 Teaspoon salt
A 9-inch frozen, unbaked pie shell
Spread pecans onto a baking sheet and lightly toast in the oven at 350 degrees. 8-10 minutes should suffice.
Combine the eggs, sugar, corn syrup, butter, vanilla and salt in a large bowl.
Stir in pecans and pour mixture into the pie shell.
Bake at 350 degrees for about 55 minutes or until pie is set. After 20 minutes in the oven, cover the pie with foil to prevent the crust from getting too dark.