Turkey Feast for Two

Turkey Feast for Two

Stay in for the night and create an elegant Thanksgiving dinner for two!

Turkey with Herb Rub
Broccoli/Cauliflower Casserole
Stuffing (Stovetop--but feel free to make your own)
Rolls (Store bought)

Homemade Mini Apple Pies with Ice Cream

Turkey with Herb Rub

Moist, juicy turkey with a crispy, seasoned skin

12-14 lb turkey
2 Tablespoons Rubbed Sage or 1 1/2 Tablespoons Ground Sage
1 Tablespoon Paprika
1 Tablespoon Seasoned Salt
2 Teaspoons Garlic Powder
1/4 Teaspoon Black Pepper
3/4 Teaspoon Nutmeg
1 onion, cut into wedges
6 Bay Leaves
1 tablespoon vegetable oil

1. Place oven rack in lowest position. Preheat oven to 325°F. Place roasting rack in shallow roasting pan. Mix sage, paprika, seasoned salt, garlic powder, pepper and nutmeg in small bowl.

2. Rinse turkey; pat dry. Place turkey, breast-side up, in prepared pan. Sprinkle about half of the seasoning mixture inside of turkey. Stuff with onion and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan. Cover turkey loosely with heavy duty foil.

3. Roast 3 hours. Remove foil. Roast 1 hour longer or until internal temperature reaches 165°F (175°F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board to slice.

Broccoli/Cauliflower Casserole

This simple, creamy casserole uses frozen broccoli and cauliflower.
I cut the original recipe in half.  If you decide to make it for a crowd, refer to the link and use the original recipe.

1/4 cup plain dry bread crumbs
3 Tablespoons grated Parmesan cheese, divided
2 tablespoons butter, melted
1 1/2 teaspoons Italian seasoning, divided

1 package (16 ounces) frozen broccoli & cauliflower florets, thawed
2 tablespoons butter
1/2 cup chopped onion
1 tablespoon flour
1/2 teaspoon Garlic Salt 
1/8 teaspoon Black Pepper
3/4 cups milk
2 ounces (1/4 package) cream cheese, cubed

1. Preheat oven to 325°F. Mix bread crumbs, 1 1/2 tablespoons of the Parmesan cheese, 2 tablespoons melted butter and 1/2 teaspoon of the Italian seasoning in small bowl. Set aside. 

2. Melt 2 tablespoons butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour, remaining 1 teaspoon Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and remaining 1/4 cup Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. 

3. Spoon into 2-quart baking dish. Sprinkle top evenly with crumb mixture. Bake 40 minutes.

**You may prepare this casserole in advance and put in the refrigerator.

Dessert

Mini Apple Pies with Ice Cream

Apple Filling: This recipe is made for freezing excessive amounts, but I scaled it to make only one pie and I disregarded the freezing directions.

Flavorful, creamy apple filling placed into mini, flaky crusts topped with vanilla ice cream.

• 4 cups thinly sliced apples
• 2teaspoons lemon juice
• 1 cup white sugar
• 3 tablespoons and 1/2 teaspoon cornstarch
• 1 teaspoon apple pie seasoning
• 2 cups water

Directions

In a large bowl, toss apples with lemon juice and set aside. 

Pour water into a saucepan over medium heat. Combine sugar, cornstarch, cinnamon, salt and nutmeg. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.

Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes.

While the filling is cooling, prepare the crust.

Apple Crust

Ingredients

• 1/2 cup vegetable shortening
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold water

Directions

Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork.

Roll gently on a floured pastry cloth to about an inch larger than pie plate. 

I bought a mini pie mold, so then I cut the crust to fit into the mold and then filled the pies.  You can make a full pie or use small pie plates to make the pies.

Bake at 325 degrees for about 30 minutes or until lightly browned.  Serve with extra warm apple filling and ice cream.

Set the table for two and enjoy dinner together :)

Chicken & Dumplings

Chicken and Dumplings


Warm, gooey dumplings accompany moist, tender chicken in a creamy, flavorful sauce.

• 4 skinless, boneless chicken breast halves
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 can vegetables (peas & carrots)
• 12 oz. chicken broth
• 1 teaspoon spice (I used Penzeys Mural of Flavor, but you could use Mrs. Dash or spices
• 1 package refrigerated biscuit dough(Grands biscuits), torn into pieces

1) Combine cans of soup, can of vegetables, chicken broth, spice, and chicken in the slow cooker.

2) Cook on high for about four hours.  Cut the biscuits into pieces and place into the slow cooker

until they are covered by the sauce.

3) Cook for 30 to 45 minutes.  Enjoy!

Slow Cooker Chicken

Slow Cooker Chicken

Easy, moist, and flavorful way to cook a whole chicken!

• 1 (3 to 4 pound) whole chicken
• 1 teaspoon paprika or spice mixture
• Aluminum foil

Directions

Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.

Season the chicken and place in the slow cooker on top of the crumbled aluminum foil.

Set the slow cooker to low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.

Salisbury Steak

Salisbury Steak


My only previous Salisbury steak experience was in a school cafeteria, so I was a little unsure about making this, but I'm glad that I tried it.  A smooth, creamy gravy covers thick meat patties. It has become a favorite for several people I know.

Ingredients

• 2 pounds lean ground beef
• 1 (1 ounce) envelope dry onion soup mix
• 1/2 cup Italian seasoned bread crumbs
• 1/4 cup milk
• 1/4 cup all-purpose flour
• 2 tablespoons vegetable oil
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 (1 ounce) packet dry au jus mix
• 3/4 cup water

Directions

In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. 

Shape into 8 patties.

Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. 

Place browned patties into the slow cooker stacking alternately like a pyramid. 

In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.