Thanksgiving Turkey Herb Butter
- 2 sticks (1 cup) unsalted butter, softened,
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon garlic powder,
- 2 sprigs fresh rosemary removed from stem and chopped
- 1 sprig fresh Sage removed from stem and chopped
- 1 tablespoon fresh Thyme leaves removed from stem
- 2 tsp EACH onion powder, paprika
- 1 1/2 tsp EACH pepper, ground cumin
- Mix all the Herb Butter ingredients together in a medium bowl. Transfer 2 tablespoons to another small bowl and reserve for gravy; let stand at room temperature.
- Wipe away any condensation on the turkey.
- Using your fingers, gently loosen skin covering each breast by gently running your fingers between the skin and the meat, taking care not to tear the skin. Loosen the skin on the breasts starting at the large cavity end and go halfway then rotate the bird and repeat from the neck end until all the breast skin is loosened.
- Place 2 tablespoons of the softened butter under the skin of EACH breast and gently press on the skin to spread the butter evenly over half of each breast. Rotate bird and repeat using 2 additional tablespoons per breast so the entire breast is covered in butter
- Spread half of the remaining butter over the turkey including drumsticks and wings. Flip turkey over so it is BREAST SIDE DOWN and spread the remaining butter over the turkey.
Note: Add a little butter in your gravy for a little extra herby pop or if you prefer just warm up and drizzle the butter over your sliced meat.
Sweet Potato Casserole
- 4-5 sweet potatoes
- 1/2 cup granulated sugar
- 1 tsp kosher salt
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup unsalted butter, melted
For the topping
- 1 cup light brown sugar, packed
- 1/2 cup all-purpose flour
- 1 cup chopped pecans
- 1/2 cup unsalted butter, melted
- Cook sweet potatoes in desired manner, until soft. See notes.
- Preheat oven to 375 degrees F. Spray a 2 qt baking dish with nonstick spray. Set aside.
- In a large bowl, combine cooked sweet potatoes, granulated sugar, salt, vanilla, eggs and melted butter. Beat with an electric mixer for about 4-5 minutes, until fluffy and smooth.
- Pour into prepared dish. Bake for 25 minutes.
- While baking, prepare streusel topping by combining brown sugar, flour, pecans, and melted butter in a small bowl. Mix with a fork and set aside.
- Sprinkle the baked sweet potato mixture with streusel and return to oven for about 10-15 minutes until crumble is lightly browned. Serve immediately or cover with foil and serve in 30 minutes.
Note: For the sweet potatoes you can cook them your favorite way. Bake in a 400 degree F oven for one hour. Or pierce with fork and microwave for 15 minutes (or more depending on size). Or peel and boil them for 30 minutes.
Green Bean & Sweet Corn Casserole
- 1. bag fresh green beans stems removed and cut in 1/2
- 3 ears sweet corn removed from cob
- Salt and pepper to taste
- 1/3 cup onions finely minced, or diced green onions
- 10.5 oz. can cream of celery soup
- 8 oz. ctn. sour cream
- 1 cup sharp cheddar cheese grated
- 1.5 sleeves Ritz crackers crushed
- 1 stick unsalted butter melted, 1/2 cup
- 1/3 cup slivered almonds
- Blanch green beans in a pot of boiling heavily salted water until just tender.
- Layer beans in a greased 9×13″ glass baking dish and spread corn over top of green beans and season with salt and pepper.
- Add diced onion and mix soup, sour cream, and cheddar cheese and spread over first layer.
- Place crackers in a zip lock bag and crush with a rolling pin.
- Mix crackers, butter, and almonds and sprinkle over second layer.
- Bake at 350° for 30-45 minutes or until bubbly.
Note: These first of the season Satsumas take this simple recipe to another level. So excited about citrus season!