Here are a few recipe ideas that are quick and easy that you still have time to prepare for Thanksgiving. I used traditional recipes and tweaked them a bit.
String Beans with Shallots (Serves 6)-via barefoot contessa
1 pound French string beans (haricots verts), ends removed
1 tablespoon good olive oil
3 large shallots, large-diced
1/2 teaspoon freshly ground black pepper
Blanch the string beans in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately and immerse in a bowl of ice water.
Heat the oil in a very large sauté pan (12-inch diameter) or large pot and sauté the shallots on medium heat for 5 to 10 minutes, tossing occasionally, until lightly browned. Drain the string beans and add to the shallots with 1/2 teaspoon salt and the pepper, tossing well. Heat only until the beans are hot.
If you’re using regular string beans, blanch them for about 3 minutes, until they’re crisp-tender.
Butternut and Sweet Potato Soup (serves 4)-via Nigela Lawson
5 cups diced butternut squash and sweet potato (from a packet)
6 cups hot chicken broth (or vegetable stock)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground mace
good grinding of pepper
8 teaspoons coconut, almond, soy or hemp milk (if desired)
Put the diced butternut and sweet potato in a saucepan with the hot chicken or vegetable stock and both spices.
Bring to the boil and simmer for 15 minutes, or until the vegetables are tender. Add some pepper to taste.Puree the soup in a blender - you will find that by removing the centre nozzle on the lid and placing a hand or tea towel over the top, you will not get a build-up of pressure or an explosion of soup on your walls.
Pour the blended soup into two bowls, garnishing each bowl with swirls made with 2 teaspoons of milk (if desired)
Herb Roasted Turkey (Serves approx. 12)-Via Eatingwell.com
1/4 cup fresh herbs, plus 20 whole sprigs, such as thyme, rosemary, sage, oregano and/or marjoram, divided
2 tablespoons sunflower, oil
1 teaspoon salt
1 teaspoon freshly ground pepper
Aromatics, onion, apple, lemon and/or orange, cut into 2-inch pieces (1 1/2 cups)
3 cups water, plus more as needed
Position a rack in the lower third of the oven; preheat to 475°F.
Remove giblets and neck from turkey cavities. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels. Mix minced herbs, oil, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place aromatics and 10 of the herb sprigs in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water and the remaining 10 herb sprigs to the pan.
Roast the turkey until the skin is golden brown, 45 minutes. Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint. Cover the breast with a double layer of foil, cutting as necessary to conform to the breast. Reduce oven temperature to 350° and continue roasting for 1 1/4 to 1 3/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water. The turkey is done when the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165°F.
Transfer the turkey to a serving platter and cover with foil. Let the turkey rest for 20 minutes. Remove string and carve.
Make Ahead Tip: Equipment: Large roasting pan, roasting rack, kitchen string, thermometer
Organic Turkey can be found at stores like whole foods or local farms.
Brands like Bell and evans can be found in supermarkets
Cornbread Stuffing (serves 12)-via eatingwell.com
2 cups finely chopped onion
1 1/2 cups finely chopped celery
1/4 teaspoon salt
Freshly ground pepper, to taste
2 pounds prepared cornbread, cut into 3/4-inch cubes (about 12 cups)
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh sage
1 1/2-3 cups reduced-sodium chicken broth
Preheat oven to 325 degrees F. Coat a 9-by-13-inch baking pan with cooking spray. Add onion and celery; cover, reduce heat and cook, stirring occasionally, until tender, about 10 minutes.
Transfer the mixture to a large bowl. Season with salt and pepper. Add cornbread, parsley and sage.
Bring broth to a simmer in a small saucepan. Pour 1 cup over the stuffing mixture and toss gently (the cornbread will break into smaller pieces).
Add as much of the remaining broth as needed, 1/2 cup at a time, until the stuffing feels moist but not wet. Spoon the stuffing into the prepared pan and cover with foil.
Bake the stuffing until thoroughly heated, about 25 minutes. Serve warm.
Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day. Bake at 350Â°F until hot, about 30 minutes.