With the holidays coming around, I’ve been thinking a lot about food (although I kind of do that all year round). So, for those of you who celebrate Thanksgiving, I’ve decided to share a few delicious recipes for the occasion – although really you can make them all year round. Still, what can I say, turkey is a Thanksgiving staple.
So first off, let’s talk turkey. This recipe is from Taste of Home (with a few modifications) and is a turkey breast, although I’m sure the basting sauce can be used for a whole turkey too. I love this recipe because the meat stays so juicy.
Herbed Turkey Breast
1/2 cup butter or margarine
1/4 cup lemon juice
2 tablespoons soy sauce
2 tablespoons finely chopped green onions
1 tablespoon rubbed sage
1 teaspoon dried thyme
1 teaspoon dried marjoram
1/4 teaspoon pepper
1 bone-in whole turkey breast (5-1/2 to 6 lbs.)
In a small saucepan, combine the first eight ingredients; bring to a boil. Remove from the heat. Place turkey on a hot grill (with charcoal spread around the outside of the grill for indirect heat). Please note that you can bake this turkey, but grilling adds an amazing flavor. Baste with butter mixture. Grill for 1-1/2 to 2 hours or until a meat thermometer reads 170 degrees, basting every 30 minutes. Yields 10-12 servings.
Now for a side. I realize potatoes and stuffing are the norm, but this rice dish (also from Taste of Home, with a few modifications) is so good, I think it would be a great side with the turkey. Ha! Can you tell how much I use this recipe-the picture is all wrinkled.
Mushroom Oven Rice
1 cup uncooked long grain rice
1/4 cup butter or margarine
1/2 cup finely chopped onion
1 cup sliced fresh mushrooms
1 can (14-1/2 oz.) chicken broth
1/3 cup water
2 tablespoons soy sauce
1 tablespoon dried parsley flakes
In a skillet, saute the rice in butter for two minutes or until golden brown. Add onion; cook and stir for two minutes. Add mushrooms; cook and stir until tender. Transfer to a greased 1-1/2 qt. baking dish. Stir in the broth, water, soy sauce, and parsley. Cover and bake at 350 degrees for 45-50 minutes or until liquid is absorbed and rice is tender. Yield: 6 servings.
I was born and raised in north central Wisconsin, where the celebration drink of choice is an old fashioned (or at least it was when I was growing up). I didn’t have a picture, so my husband made one for me for that purpose, and I couldn’t let it go to waste. Hee. Hee. What a hardship. Note: This is not the same fruity old fashioned drink that is found in other states.
1 shot of brandy
a few spritzes of bitters
In Wisconsin, an old fashioned can also be made with whiskey instead of brandy, and there is a version known as an old fashioned sweet, in which cherry syrup/grenadine is used in place of bitters.
I hope you enjoy these recipes as much as I do, but no matter what we eat, let’s all savor our time spent with family and friends. After all, that’s really what the holidays are all about.
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